YUMMY FRUIT SMOOTHIE WITH SPINACH
(Spinach is extremely rich in antioxidants, vitamin A (and especially high in lutein), vitamin C, vitamin E, vitamin K, magnesium, manganese, folate, iron, vitamin B2, calcium, potassium, vitamin B6, folic acid, copper, protein, phosphorus, zinc, niacin, selenium and omega-3 fatty acids)
3/4 cup vanilla soy milk, almond milk or rice milk
3/4 cup apple juice
2 bananas
2 cups fresh organic spinach
1 cup frozen mixed fruit
Optional: 1-2 tablespoons agave
Place all ingredients in the order listed in a blender (I use my VitaMix, 'cause it's so awesome!). Blend until smooth. If you've never tasted a green smoothie, you will be amazed at how delicious it tastes. If you think it will taste like spinach, you have to taste it, 'cause it actually doesn't! It tastes just like a fruit smoothie except better because you're getting some awesome nutrients to start your day!!
Servings: 2-3
TOFU MCVEGAN
Photo courtesy of idealisms @ flickr.com
1 pound extra firm tofu
1/4 cup apple cider vinegar
1/4 cup olive oil
1/2 teaspoon ground turmeric
1/2 teaspoon salt
1 package veggie bacon
Vegan cheese (preferably one that melts, like 'Follow Your Heart' or 'Tofutti' singles)
English Muffins
Vegan margarine and/or vegan mayonnaise ('Vegenaise' tastes the best)
Preheat oven to 450 degrees.
Place the block of tofu inside a clean dishtowel, place between 2 plates and put a large can of food on top to squeeze as much water out of the tofu as possible.
On a rimmed baking sheet, add the apple cider vinegar, olive oil, turmeric and salt; mix together. Cut the tofu block in half and then into 1/4 inch thick slices. Place the tofu in the mixture, coat both sides and bake 10 minutes. Flip and bake another 10 minutes.
While the tofu is baking, fry up the veggie bacon in a skillet. Toast the muffins and either butter or add mayonnaise or one of each on each muffin half.
When the tofu has finished baking, turn off the oven, add the vegan cheese on top of the tofu and place back in oven to melt.
Once the cheese has melted, assemble by placing the tofu on one muffin half, season with salt and pepper, place a piece of veggie bacon on top and then add the other muffin half.
The flavor is amazing!
Photo courtesy of ugod@flickr.com
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
1/4 cup plus 2 tablespoons sugar
2 teaspoons vanilla
egg replacer equivalent to two eggs
1 2/3 cups soy milk, almond milk or rice milk
2 tablespoons vegetable oil
1 cup blueberries (frozen or fresh)
Directions:
Combine ingredients and stir until blended. Stir in most of the blueberries, reserving some for the top of the pancake. Preheat and oil a pan or griddle.
Pour 1/4 cup of batter into pan and cook until the edges are dry. Carefully flip the pancake over and cook until golden.
Serve with soy margarine and real maple syrup.
Yield: 4 large pancakes
VEGAN BLUEBERRY PANCAKES
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
1/4 cup plus 2 tablespoons sugar
2 teaspoons vanilla
egg replacer equivalent to two eggs
1 2/3 cups soy milk, almond milk or rice milk
2 tablespoons vegetable oil
1 cup blueberries (frozen or fresh)
Directions:
Combine ingredients and stir until blended. Stir in most of the blueberries, reserving some for the top of the pancake. Preheat and oil a pan or griddle.
Pour 1/4 cup of batter into pan and cook until the edges are dry. Carefully flip the pancake over and cook until golden.
Serve with soy margarine and real maple syrup.
Yield: 4 large pancakes