Tag Archives: VeganMoFo

Top Five Favorite Small Kitchen Appliances

Posted on by
7

veganmofo

Technically this post is not about vegan food, and therefore not following VeganMoFo guidelines. However I propose that you need to PREPARE all of that food somehow and so here are my top five favorite kitchen appliances for making awesome vegan food.

5000FruitLg

Credit: Vitamix

Vitamix. Hands down this is the best investment we’ve ever made in a small kitchen appliance. The Vitamix is a commercial-grade blender that will pulverize the heck out of anything you put in it, including whole carrots, half an apple, big globs of peanut butter, full ice cubes, etc. The Vitamix motor  heats up the food as it blends. So to make soup you can just fill the Vitamix with hot water and your veggies, blend for about 5 minutes, and voila – piping hot soup. At about $400-500 the Vitamix is NOT cheap, but it will last forever. We used to go through blenders like crazy trying to support our smoothie habit – about 2 a year! We’ve had our Vitamix for about five years now and it never lets us down. (TIP: For a good deal, look for a refurbished Vitamix.)

Food Processor. Some things just don’t belong in a blender and that’s when I use my food processor to chop, shred, puree, and sift. Yes, SIFT! This is a baking trick from  Alton Brown: Pulse your dry ingredients in the food processor 4-5 times. The dry ingredients get combined much better than I could do with a spoon, and the aeration you create helps the dry ingredients absorb the wet ingredients better. No more messy and clunky sifters! I have a Cuisinart but I’ve heard the KitchenAids are better.

Panasonic_SR-MS182_600p_270x269

Credit: Panasonic

Rice cooker. I love my Panasonic rice cooker! When I used to prepare rice on the stove it usually turned out a disaster. Rice cooked on the stove needs to be constantly watched to make sure it doesn’t boil over or stop boiling, and even then it doesn’t always turn out well. My rice cooker churns out perfect rice every time thanks to it’s “fuzzy logic” that enables it to make adjustments as it cooks so that the rice turns out just right. A rice cooker can be used to cook other foods as well – entire meals in fact, according to this New York Times article.

Immersion Blender. My simple KitchenAid immersion blender has helped me to enjoy making soups! Many recipes ask you to pour the hot soup into a blender, blend the soup, and then return the hot ingredients back into the pot. There are many opportunites to burn yourself and make a mess when you use this method! The immersion blender lets  you do the blending right in the pot – it’s faster, less messy, and less dangerous :) .

Ice Cream Maker. I LOVE ice cream and homemade ice cream is amazing! So while my Cuisinart ice cream maker is not particularly practical or versatile, I wouldn’t be able to make ice cream without it. Which could be a good thing…or not…

What’s  your favorite small kitchen appliance?

signature

Related articles by Zemanta
Reblog this post [with Zemanta]

The Vegan’s Hundred

Posted on by
Reply

veganmofoI found this interesting challenge on Girliegirlarmy.

The challenge is to try as many new, delicious, and / or unusual foods as you can. Here’s the list. I’ve bolded the foods I’ve already tried. You’re supposed to cross out the foods you would never eat, but I didn’t see any on the list that I wouldn’t try at least once!

The Vegan’s Hundred

1. Molasses
2. Cactus/Nopales
3. Scrambled Tofu
4. Grilled Portobella Caps
5. Fresh Ground Horseradish
6. Sweet Potato Biscuits
7. Arepa
8. Vegan Cole Slaw
9. Ginger Carrot Soup
10. Fiddlehead Ferns
11. Roasted Elephant Garlic
12. Umeboshi
13. Almond Butter Toast
14. Aloe Vera
15. H and H Bagel NYC
16. Slow Roasted Butternut Squash
17. White truffle
18. Fruit wine made from something other than grapes
19. Freshly ground wasabi
20. Coconut Milk Ice Cream (not store bought)
21. Heirloom tomatoes
22. Orchard-fresh pressed apple cider
23. Organic California Mango (in season Sept-Oct only)
24. Quinoa
25. Papaya Smoothie
26. Raw Scotch Bonnet (habanero) pepper (just a bite!…hot!
27. Goji Berry Tea
28. Fennel
29. Vegan Chocolate Chip Cookie
30. Radishes and Vegan Buttery Spread
31. Starfruit
32. Oven fresh Sourdough bread
33. Sangria made with premium fruit and juices
34. Sauerkraut
35. Acai Smoothie
36. Blue Foot Mushrooms
37. Vegan Cupcake from Babycakes nyc (I made my own from the cookbook :) )
38. Sweet Potatoes and Tempeh combo
39. Falafel
40. Spelt Crust Pizza
41. Salt and Pepper Oyster Mushrooms
42. Jicama Slaw
43. Pumpkin Edamame Ginger Dumplings
44. Hemp Milk
45. Rose Champagne
46. Fuyu
47. Raw Avocado-Coconut Soup
48. Tofu Pesto Sandwich
49. Apple-Lemon-Ginger-Cayenne fresh-pressed juice…with Extra Ginger
50. Grilled Seitan
51. Prickly pear
52. Fresh Pressed Almond Milk
53. Concord Grapes off the vine
54. Ramps
55. Coconut Water fresh from a young coconut
56. Organic Arugula
57. Vidalia Onion
58. Sampler of organic produce from Diamond Organics
59. Honeycrisp Apple
60. Poi
61. Vegan Campfire-toasted Smores
62. Grape seed Oil
63. Farm fresh-picked Peach
64. Freshly-made pita bread with freshly-made hummus
65. Chestnut Snack Packs
66. Fresh Guava
67. Mint Chocolate Chip Oatmeal Cookies
68. Raw Mallomar from One Lucky Duck, NYC
69. Fried plantains
70. Mache
71. Golden Beets
72. Barrel-Fresh Pickles
73. Liquid Smoke
74. Meyer Lemon
75. Veggie Paella
76. Vegan Lasagna (raw optional)
77. Kombucha
78. Homemade Soy Milk
79. Lapsang souchong
80. Lychee Bellini
81. Tempeh Bacon
82. Sprouted Grain Bread
83. Lemon Pepper Tempeh
84. Vanilla Bean
85. Watercress
86. Carrot you pulled out of the ground yourself
87. Vegan In-Season Fruit Pie
88. Flowers
89. Corn Chowder
90. High Quality Vegan Raw Chocolate
91. Yellow fuzz-free Kiwi
92. White Flesh Grapefruit
93. harissa
94. Coconut Oil
95. Jackfruit
96. Homemade Risotto
97. Spirulina
98. Seedless ‘Pixie’ Tangerine
99. Gourmet Sorbet, not store bought
100. Fresh Plucked English Peas

I’m excited I have so many fun foods to try!

What does your list look like?

signature

Cheese Free

Posted on by
3

veganmofo

“I’d go vegan but I could never give up CHEESE!“

Not only have I heard this a million times, I’ve said it myself when I was a vegetarian. I couldn’t imagine giving up cheese. I mean, how would I eat pizza? Or nachos?  Or grilled cheese sandwiches? Going vegan and giving up cheese just seemed like such deprivation. And here I am just a few months later and I don’t crave cheese AT ALL. Here’s why:

  • Daiya Cheese is an amazing non-dairy cheese that is creamy and smooth, and melts perfectly. Unlike the soy cheeses that contain casein, a milk protein, Daiya is 100% vegan.
  • Nutritional yeast is an inactive yeast that has a nutty, cheesy flavor. I use nutritional yeast as a flavoring in scrambled tofu, a topping for popcorn, the based for “cheese” sauces, and a creamy, cheesey filling for a vegan grilled “cheese” sandwich. Not all nutritional yeasts taste the same – my current favorite brand is Red Star, which as an added benefit is also a good source of vitamin b12.
  • Tofutti Better Than Cream Cheese is an AMAZING cream cheese replacement. I’ve used Tofutti cream cheese in several baking recipes, including a “Fruit Pizza” that was a huge hit at a party I recently attended. You can find Tofutti Better Than Cream Cheese at Whole Foods and I recently saw it at Giant too!
  • Parma! Vegan Parmesan completely satisfies any craving I have to sprinkle something on pasta. It’s made from walnuts, Red Star, and sea salt. It’s more of a seasoning than a cheese (i.e. it doesn’t melt), but I think even non-vegans would really like it.
  • Tofu can be a great substitute for recipes that include cottage or ricotta cheese. You cannot even tell that my vegan lasagna uses tofu and not ricotta.
  • Finally, many foods don’t even need cheese! I’ve discovered that many of my previously favorite cheese conduits are perfectly fine on their own. Cheese-free pizzas, made with a really good tomato sauce and lots of veggies is delicious (and of course I can use Daiya if I really want “cheese”). I don’t miss cheese on my salads – I instead toss in some walnuts and / or avocado instead. And other foods like burritos, soups, and pastas are fine without it – I’ve just gotten used to not including cheese on them.

I hope this is helpful if you are like me and just can’t imagine a cheese-less life. It’s easier than you think!

What is your favorite recipe for replacing or omitting cheese?

signature

Reblog this post [with Zemanta]

Vanilla Spice Oatmeal Cookies

Posted on by
4

veganmofoHappy Monday!

It’s been a very busy weekend for yours truly. We had our second weekend of yoga teacher training and can you believe that the teachers-in-training are already practice teaching? They are doing a fabulous job – I cannot wait for our next training weekend in November!

Because of the teacher training, this past weekend was not a typical weekend in terms of cooking and baking but I did manage to fit in a few runs :)

  • Friday: 6 miles at an 8:40 pace
  • Saturday : 3.25 miles at a 9:30 pace during my lunch hour
  • Sunday: 7.20 miles at an 8:40 pace

Today I’m going to take a yoga class with Tori at Flow Yoga – I’m really looking forward to it :)

For the last two weeks I’ve been working on a new recipe for Vanilla Spice Oatmeal Cookies. After numerous trial batches I am happy to say that I think I’ve got it down. These cookies are slightly crispy on the edges yet chewy in the center, with a hint of vanilla and sweet bursts of crystallized ginger throughout. And on the How Healthy Is Your Cookie scale, I’d say they are pretty much on the healthier side thanks to the minimal amount of oil and sugar being used – YAY!

Vanilla Spice Oatmeal CookiesDSC_0001

Makes 20-22 cookies


Ingredients

  • 1 cup whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1.5 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup packed brown sugar
  • 1/3 cup granulated sugar
  • ¼ cup unsweetened applesauce
  • 2 tablespoons canola oil
  • 1 Tablespoon flax seeds plus 3 Tablespoons water whisked together until frothy
  • 1 Tablespoon vanilla extract
  • 1 T minced ginger root
  • 1 ½ cups old-fashioned rolled oats
  • ½ cup diced crystallized ginger

Directions

  1. Preheat the oven to 375 degrees F. Coat two large baking sheets with cooking spray.
  2. Combine the flour, baking powder, cinnamon, ground ginger, baking soda, and salt in your food processor and pulse 4-5 times. Transfer to a large bowl.
  3. In a small bowl, combine the brown sugar, granulated sugar, applesauce, oil, flaxseed mixture, vanilla, and ginger root and blend well with a hand mixer.
  4. Add the wet mixture to the dry mixture and stir until combined.
  5. Stir in the oats and the crystallized ginger.
  6. Drop the batter by rounded tablespoons, 2” apart, onto the prepared baking sheets. Bake for 10 to 12 minutes or until golden brown. Let stand on the baking sheets for two minutes before removing to a rack to cool completely.

signature

Vegan Myth: Calcium

Posted on by
10

veganmofo

One of the most popular questions non-dairy eating people get is “How do you get your calcium?“calcium

Good question!

Calcium as you probably already know, is a mineral that is super important for us to have in our diets. Calcium not only helps to strengthen bones, it also assists in nerve and muscle function and blood clotting. The Recommended Daily Allowance for adults is 1000 mg for people 18-50 years old, slightly more for lactating women.

The Dairy Industry

The dairy industry would like us to believe that cow’s milk is the only real source of dietary calcium and that dairy products are a necessity. This in fact is just not true. You have to remember that the dairy industry’s number one goal is to sell more dairy products! The truth is that dairy products have been linked to:

  • Increased rates of cancer and autoimmune diseases (The China Study)
  • Increased bone breakage (Nurse’s Health Study)
  • Increased bone loss (National Dairy Council!!
  • Crohn’s Disease (American Academy of Family Physicians)
  • and so on….

Here’s what the Harvard School of Public Health has to say about dairy:

Harvard School of Public Health, on the Consumption of Dairy Products (2005):
“The recommendation to drink three glasses of low-fat milk or eat three servings of other dairy products per day to prevent osteoporosis is another step in the wrong direction. … Three glasses of low-fat milk add more than 300 calories a day. This is a real issue for the millions of Americans who are trying to control their weight. What’s more, millions of Americans are lactose intolerant, and even small amounts of milk or dairy products give them stomachaches, gas, or other problems. This recommendation ignores the lack of evidence for a link between consumption of dairy products and prevention of osteoporosis. It also ignores the possible increases in risk of ovarian cancer and prostate cancer associated with dairy products.”

Milk is the perfect food…for baby cows!

Vegan Sources of Calcium

The truth is that there are abundant sources of non-dairy calcium (per 1 cup):

Dark Leafy Greens

  • Cooked turnip greens (450 mg)
  • Cooked bok choy (330 mg)
  • Cooked collards (300)
  • Cooked kale (200 mg)

Cooked Beans

  • Navy beans (140 mg)
  • Soybeans (130 mg)
  • Pinto beans (100 mg)
  • Garbanzo beans (95 mg)
  • Lima and black beans (60 mg)

Sea vegetables

  • Nori (1200 mg)
  • Kombu (2100 mg)
  • Wakame (3500 mg)

Nuts and Seeds

  • Almonds (750 mg)
  • Hazelnuts (450 mg)
  • Walnuts (280 mg)
  • Sesame seeds, whole, unhulled (2100 mg)
  • Sunflower seeds (260 mg)

Tofu made with calicum sulfate (1721 mg)

Calcium-fortified soy milk (approx 200 mg)

Orange juice fortified with calcium citrate, which has been found to be a BETTER source of calcium than milk! (up to 500 mg)

Fortified Cereals (up to 1000 mg)

And of course, supplements!

And the best part of these non-dairy sources of calcium is that animals do not need to suffer for you to get calcium.

I hope this helps answer the dairy question.

Do you get enough calcium? What non-dairy sources do you include in your diet?

    signature

Kale Five Ways

Posted on by
8

veganmofoKale is one of the most amazing vegetables.

Freshly picked Siberian kale.

Image via Wikipedia

Dubbed the “King of Calcium,” kale is also a great source of:

  • Vitamin A – good for your eyesight and your eye, skin, and nose membranes, AND is an antioxidant that fights free radicals
  • Vitamin C – good for cold prevention
  • Vitamin K – aids in blood clotting, which can be a good thing!

Kale is part of the cabbage family that also includes broccoli, cauliflower, and Brussels Sprouts. Kale is low and calories and inexpensive too! It comes in several varieties but the ones you’ll see most often are curly kale and dinosaur (flat) kale, both in beautiful hues of green and purple. Choose a bunch that has strong, crisp leaves with no brown spots, and store in your crisper in a large plastic baggie with a damp paper towel included.

When you are ready to eat your kale, and I suggest that you eat it soon after bringing it home, first wash the kale and then strip out the stems and rip the leaves into small pieces. Then, here are my five favorite ways to prepare kale:

  1. Saute.  Saute the leaves in sesame oil and garlic until they are limp and bright, and serve sprinkled with toasted sesame seeds.
  2. Roast. Place the DRY leaves in a baking dish and toss with olive oil. Bake in 450 oven for 5-10 minutes until leaves are crispy, stirring occasionally. Sprinkle with salt and serve.
  3. Soup. Make a soup out of one head of garlic peeled and chopped, one onion chopped, 1 bunch kale de-stemmed and chopped, 2 medium  potatoes chopped, 2 carrots diced, any other veggies you like, and 8 cups veggie broth. Saute the garlic and onions first, and then combine everything in a big soup pot. Simmer until potatoes are tender. As an option, add rice vinegar, salt, and / or pepper and season to taste.
  4. Smoothie. Make your favorite smoothie, and add in tiny pieces of kale. Start with 1/2 a handful and then add more if you like.
  5. Steam. Bring about 1/2 cup of water in a large pot or Dutch Oven to a boil. Add a tablespoon or two of Earth Balance, and your kale. Put the lid on the pot and steam until kale is tender, adding water as necessary. Then season with salt and pepper,  lemon juice, olive oil, and / or soy sauce.

Have you tried kale before? What’s your favorite way to enjoy it?

signature

Vegan Mishmash for VeganMoFo

Posted on by
Reply

veganmofoHappy Monday!

I found this vegan survey over at The Geeky White Girl Grows Up and thought I’d play along :)

  1. Favorite non-dairy milk? Homemade vanilla almond milk.
  2. What are the top 3 dishes/recipes you are planning to cook? Rice and beans (a staple at my home), scrambled tofu (we have this every week!), and Crispy Cajun Chickpea Cutlets, a new-to-me recipe from vegandad.
  3. Topping of choice for popcorn? Earth Balance and salt – sometimes a touch of nutritional yeast.
  4. Most disastrous recipe/meal failure? Gnocchi! It turned into a gloopy flour soup! Total nightmare.
  5. Favorite pickled item? Sauerkraut. I get very excited when I see Tempeh Reuben Sandwich on the menu!
  6. How do you organize your recipes? I have tons of cookbooks in my kitchen. If I find a recipe online that looks interesting I’ll email it to myself and then store it in a file in my Mail called “recipes.” I also have a binder in my kitchen where I save hard copies of any online recipes I’ve tried and liked.
  7. Compost, trash, or garbage disposal? Trash and garbage disposal. I’d like to compost but haven’t figured that one out yet.
  8. If you were stranded on an island and could only bring 3 foods…what would they be (don’t worry about how you’ll cook them)? Almonds, Bananas, and spinach. That’s a very tough question.
  9. Fondest food memory from your childhood? Eating my mom’s rigatoni. I LOVED it.
  10. Favorite vegan ice cream? Purely Decadent Coconut Milk Cookie Dough. Nom.
  11. Most loved kitchen appliance? VitaMix.
  12. Spice/herb you would die without? Salt.
  13. Cookbook you have owned for the longest time? Better Homes and Garden New Cookbook. I’ve had this since 1990 and it’s falling apart but I just can’t give it up. I can’t quit you BHG!
  14. Favorite flavor of jam/jelly? Cherry.
  15. Favorite vegan recipe to serve to an omni friend? Chocolate Peanut Butter Pie (made with tofu)
  16. Seitan, tofu, or tempeh? Tofu.
  17. Favorite meal to cook (or time of day to cook)? Dinner – but I often make breakfast for dinner :)
  18. What is sitting on top of your refrigerator? Bamboo cutting board.
  19. Name 3 items in your freezer without looking. Frozen blueberries, Viana Veggie Doner Kebabs, frozen bananas.
  20. What’s on your grocery list? Always: bananas, spinach, non-dairy milk, tofu, tortillas.
  21. Favorite grocery store? Whole Foods.
  22. Name a recipe you’d love to veganize, but haven’t yet. My grandmother’s pierogies recipe.
  23. Food blog you read the most (besides Isa’s because I know you check it everyday). Or maybe the top 3? Wow I read a TON of foodie blogs! Here are three of them: Oh She Glows, Have Cake Will Travel, Happy Herbivore.
  24. Favorite vegan candy/chocolate? Dark chocolate.
  25. Most extravagant food item purchased lately? Laura Lee’s Macadamia Coconut Peanut Butter Treats.
  26. Ingredients you are scared to work with? Tempeh. I haven’t been able to cook it so it doesn’t taste bitter. By the end of VeganMoFo I’ll have it down!

signature

Grapefruit Ice Box Cookies

Posted on by
10

I just adore Isa Chandra Moskowitz. vegancookies

The author of some of my favorite vegan cookbooks, including Vegan Brunch, Vegan with a  Vengeance, and Vegan Cupcakes Take Over the World, Ms. Moskowitz’s offers up amazing real food recipes -  the kind of vegan recipes that everyone can enjoy whether you are a vegan or not.

Her lastest book is called Vegan Cookies Invade Your Cookie Jar and is scheduled to be published in mid-November. Based on the sneak preview recipe that I tried out today, I’m sure it’s going to be another winner.

When Kat sent me the link to this recipe I knew I had to make them right away. I mean, grapefruit cookies?! How genius. These shortbread-esque bites are very sweet with a slight tang to them. If there was one thing I would change, it would be to make them a little less sweet and a little more tang. Regardless, everyone I gave them to loved ‘em, including moi.

Grapefruit Ice Box Cookies

From Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz & Terry Hope Romero
Recipe and an interview with Isa found at girliegirlarmy.com.

For cookies:
1/2 cup non-hydrogenated margarine
1/4 cup vegetable shortening
1/2 cup sugar
1 teaspoon vanilla
1/4 cup fresh red grapefruit juice
1 tablespoon red grapefruit zest
1 3/4 cups all-purpose flour
1 tablespoon corn starch
1/2 teaspoon baking powder
1/4 teaspoon salt

For glaze:
2 cup confectioners sugar
3 to 4 tablespoons red grapefruit juice
1/2 teaspoon pure vanilla extract
2 tablespoons red grapefruit zest for sprinkling

In a large mixing bowl with a hand mixer on medium speed, cream together the margarine and shortening. Beat in sugar until light and fluffy. Mix in vanilla, grapefruit juice, and grapefruit zest. Add flour, cornstarch, baking powder, and salt, and beat until a soft dough forms. On a piece of parchment paper from the dough into a log about 14 inches long. Roll up in parchment paper and fashion the log into a rectangle by rotating and pressing the dough to square off the sides. Refrigerate for at least 2 hours and up to overnight. Preheat oven to 350 and line 2 baking sheets with parchment paper. Remove dough from fridge and slice rectangle into ¼ inch thick slices and place on cookie sheets. The end slices are going to be wack, that’s ok, just discard them or make 2 weird looking cookies. Bake 15 minutes, edges should be lightly browned. Let cool on sheets for 5 minutes, then transfer to a wire rack to cool completely before glazing.

Make the glaze and assemble: In a small mixing bowl, use a fork to mix together sugar, juice, and vanilla. It should fall from the fork in thick ribbons, if it seems to thin add a little extra sugar. Too thick, add more juice by the teaspoon. Spoon onto cooled cookies and spread a bit. Sprinkle with a little zest. Let set for at least half an hour. If it’s warm in the kitchen, place cookies in the fridge to set. Store in a container until ready to use.

Enjoy :)

signature

Reblog this post [with Zemanta]

The China Study

Posted on by
2

veganmofoHappy October!

Happy VeganMoFo III!!

VeganMoFo is celebration of all things vegan and I’m excited to be a participant this year! I thought I’d kick of VeganMoFo with a quick report of a book I’m reading:  The China Study by T. Colin Campbell, Ph.D., and his son, Thomas M. Campbell II.

The China Study is the most china studycomprehensive study of the relationship between animal protein and diseases such as cancer, osteoporosis, and autoimmune disease. It was published in 2005 and I’d been hearing all about it, but I had always been hestitant to read The China Study because I thought it would be technical and dry.

Not so!

The China Study is simply blowing me away. And I’m only on page 70!

Here’s what’ I’ve learned so far.

  • There are three stages of cancer, which the author compares to planting a lawn. The Initiation Stage is like putting seeds into the soil. The Promotion Stage is when the grass begins to grow, and the Progression Stage is when the grass gets out of control and grows places you don’t want it to grow.
  • The chemicals that “plant the seeds” of cancer are called carcinogens and they originate primarily from industry byproduct but can also be found in nature.
  • Professor Campbell (author of The China Study) found that decreasing dietary protein decreases the chance that carcinogens will evolve into tumors into the Initiation Stage.
  • He also discovered that when protein needs are exceeded, disease onset begins (the Promotion Stage).

  • Finally – here’s the doozy – plant protein does not promote cancer growth, even when consumed at higher levels. Only animal protein promotes cancer growth.

  • In fact, plant protein actually DECREASES tumor development.

Interesting, huh?

Now I haven’t read past page 70, and I’m sure there are LOTS of critics of this book. AND he did a lot of animal testing, which I didn’t know about before I bought the book and that breaks my heart. But I thought what I’ve read so far was worth sharing. It seems that eating vegan, plant-based foods may decrease the onset of many of the diseases that plague the US. How cool is THAT, VeganMoFo?

If you’ve read The China Study or have any opinions of it, please share!

signature

Reblog this post [with Zemanta]

Vegan Pumpkin Pie Smoothie

Posted on by
4

I LOVE this time of year for many reasons.

One of which is…PUMPKINS!

Pumpkin ice cream, pumpkin scones, pumpkin muffins, pumpkin bread, and Pumpkin Spice Lattes at Starbucks. Mmmmm…..

So today I created…Vegan Pumpkin Pie Smoothie for the hubby and me.

smoothie1smoothie

Vegan Pumpkin Pie Smoothie
Makes 2 12oz smoothies plus a little extra

What you need…

  • 1 12 oz glass full of ice
  • 1/2 container vanilla silken tofu (or plain – I thought this would be a good use for the vanilla tofu I had in my fridge)
  • 3/4 cup pumpkin
  • 12 oz So Delicious Vanilla Coconut Beverage (you could use any vanilla milk – this is just what I had on hand)
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract – maybe 3/4 teaspoon if you didn’t use vanilla tofu
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • agave nectar to taste – I used about 2 tablespoons

Add all to the blender and buzz it up…

Enjoy!

signature

Reblog this post [with Zemanta]