So I just got onto the Vitacost bandwagon, and I love it. It is the only place I have been able to find fairly priced seasonal items… out of season. For example, some stores are selling pureed pumpkin for $3-4 per can. Plus… it’s in a can. I am trying to use fewer things from cans because of the BPA exposure. So I got some pumpkin in square, paper, tetrapaks.
You can even reseal them. Plus if properly cleaned, they are recyclable!
So what to do with this yummy stuff?
Pumpkin spice pancakes. Because why not 🙂 ?!
Pumpkin Spice Pancakes
2 cups multigrain pancake mix (or your favorite plain mix)
1 cup of pumpkin puree
1 1/2 cups almond milk (or your favorite non-dairy)
2 tsp pumpkin pie spice (cinn, nutmeg, allspice.)
1 tsp vanilla
2 tbsp light oil, I used sunflower
1.5 tbsp each raw pumpkin seeds and hemp seeds
10 drops of liquid Stevia (optional)
Whisk until mixed Thoroughly, and no lumps (aside from seeds and grains). Cook as you would any other pancake. Top with syrup, more seeds and another dash of spice if you’d like.
The seeds add the fiber and protein you need, and a good start on veggies with the pumpkin puree. Pumpkin is very high in vitamin A, which is a powerhouse skin saver, assists in cell strength and fosters a healthy immunity. So have three cakes! These are a sweet way to start your day. Enjoy, I know my two lovies did!
Yes. You read that right. For when you’re craving sweet and salty and rich…
Pb cup green smoothie
1 frozen banana
1 cup organic spinach
1 tbsp organic creamy peanut butter
1 rounded tsp cacao
1 tbsp hemp seeds
6-8 oz almond milk
Blend, sip, enjoy. I’d even dust the top with cacao and a pinch of sea salt. Mmm! Get in some greens real quick, and fill that belly with protein. Because you know some ass hat will ask you where you get your protein at least once today.
I been juicin, I been juicin…. Oh Beyonce!
when I do green juice in my nutribullet, I take the leftover pulp from straining and make “ice cubes” out of them. It’s as easy as that! Place pulp into ice cube tray, freeze and sort. Sometimes I separate them based on ingredients, although the color will vary from recipe to recipe so I can usually tell. Then I throw them into whatever smoothie I want! These are best when I don’t have fresh kale or spinach for my juice or Smoothies. Here is a power packed recipe for the morning, or anytime!
Sweet Pineapple goji green
1 tbsp each chia and hemp seeds
3 green cubes
Small handful of fresh kale
1/4 cup fresh white grapefruit juice
1.5 frozen bananas
1/2 cup fresh pineapple
6oz coconut water
1 tbsp goji berries
Protein, fiber, vitamins, iron, all the good stuff. Pow! Good morning!
The cubes can be made with any juice pulp. They are good for adding fiber and bulk to your smoothie. Enjoy! I have a busy weekend coming up, but then two weeks off from work. And no, we aren’t going anywhere! Ha! But I will be sure to throw more good stuff your way!
I’ve been waiting to dive into my new organic miso paste! The easiest thing I know how to make with it is Miso soup. I know there’s dressings out there, and other soups, or stews that people add miso to. I’m working with the traditional Miso soup for now. I will be more adventurous later. SO what is miso? Well it’s basically fermented soybean paste. It can also include fermented barley or rice too. The miso I have is a mild ‘white’ paste with brown rice in it as well. The fact that it is fermented is the key to its nutritional benefit. It’s chock-full of live and active bacteria that flourish in your gut providing you with immunity, better nutrient absorption, and even anti-aging benefits! (That’s why Asian folk are so beautiful and age so gracefully, obviously!!) It also has vitamins B12, B2, E, and K. It even has tryptophan, so it could help you sleep better! Have a bowl before bed, and those little bacteriums will just get right to work on your belly while you rest.
Miso is made by adding a yeast mold known as “koji” to soybeans (and other grains) and allowed to sit for an extended period of time; months and years. Don’t be weirded out, this is some cool sciency-shit! Stay with me! When fully fermented (to the level desired whether mild or strong) the beans are then grinded into a paste. voila! Miso. It can be kept for up to a year in your fridge if properly stored. But it won’t last that long, because you’ll be making soup and dressing all the time! ALRIGHTY…. let’s get to the soup-
Easy Onion Miso with Nori+Kale
1 white onion sliced very thin- half moon sized
1/2 cup of fresh chopped kale
1 sheet of dried Nori seaweed (or other sea veggie if you have it on hand)
2 cups organic veggie broth
1 cup water
1/2 tbsp sunflower oil (other light oil like coconut would do as well)
2 1/2 tablespoons miso paste (of your choice)
Slice onions and saute them in a medium sized soup style pot with a bit of oil. They will have more flavor the longer they are cooked, try to brown them a bit!
When they are cooked until soft and a bit brown, add veggie broth and water. Bring to a boil, and add miso paste. Stir with a fork or spoon to incorporate the paste. When fully dissolved, turn heat low to simmer.
Add your kale, and Nori seaweed. If you have silken tofu, add some of that too! Protein!
Very thinly sliced mushrooms would be perfect as well. Shiitake would add a superb earthy flavor. NOM! Next time…..
Taste and serve immediately! If you like it a little saltier, add more miso, but do so with 1tsp at a time… or else it will be really salty, and you’ll be chasing it with more broth or water, and it won’t be as good. My MIL gave me a great miso soup tip: When adding more miso, ladle some broth into a separate bowl, and dissolve your miso in there, THEN add it back to the pot. Taste and repeat if you want more. This way it’s more evenly incorporated. Otherwise there can be little chunks of miso in the soup that will dissolve later, adding to the saltiness.
Enjoy! Top with fresh scallions, and serve with vegan dim sum, fresh brown rice, and sake to finish.
I’ve never had sake, so I don’t actually know what I’m talking about. And it sounded fancy :p
go go carrot cleanser
4-5 medium carrots
2 inch hunk of ginger
+h2O to dilute
Monday’s-a-comin’! Get ready for another week.
Eat clean, save some animals, and stop disease in its tracks. ❤
It’s breakfast time. Pancakes with a super healthy and filling twist are on the menu. The recipe is easy and requires about ten minutes of prep.
2 Cups multigrain pancake mix (or your favorite plain mix)
1 1/3 cups organic almond milk
One large flax egg (1 tbsp flax to 4 tbsp hot water)
1 tbsp each milled chia and hemp seeds
2 tbsp light oil (sunflower, grapeseed, coconut)
1 ripe organic banana sliced
1 tsp vanilla extract
Cinnamon (optl but so good!)
Make flax egg first so it sets nicely, and while it’s setting mill your seeds in a clean coffee grinder or nutribullet with milling blade.
Milling the seeds allows for better absorption of all the bad ass nutrients in them! Plus they also act as thickening agents, holding your cakes together.
Otherwise they are just little fiber brooms (which isn’t bad either..) Mix all ingredients when ‘egg’ is set, cook on a greased griddle for 1-2 minutes on each side or until bubbles appear on the cake. Med heat is best, don’t burn these beauties!
Get cray with that cinnamon! It’s so good for your blood sugar and your circulatory system. Plus it tastes Awesome. It’s also antiinflammatory. Zing!
Top with strawberries and a wee drizzle of agave-maple syrup from Trader Joe’s, or your favorite syrup. Add more fruit too! If I had had fresh blueberries they would have donned my cakes too. Two cakes and I was full! So fiberlicious, omega-licious, and sweet.
Enjoy! Make a big batch and save some for another day. If there’s any left!
When I don’t have to work on fridays, I can spend ample time in my lair *ahem* I mean kitchen. I have my new cookbook, Veganomicon, fresh foods from Fairway (rediscovered), Trader Joes goodies, and my appetite. WOO! So I made some hot sauce glazed tempeh, some lemony-sagey purple potatoes, some broth steamed veggies, some green juice (plus a fun new way to drink water!), and basically ate everything I could get my hands on. But when you’re eating plant based, and clean, that is no problem. 🙂
Green Juice cleanser
4-5 slices of cucumber
3-fingers pinch of cilantro
1 red apple
1 cup chopped kale
juice of 1 lemon
1 tsp spirulina
6-8 oz coconut water
Blend and strain. I feel like I do my best green juices with the nutribullet, and other root veggie juices with my juicer. I like to switch on and off between the two. This was tangy but sweet. A nice finish to a long day of eating clean and green! I took the pulp and put it into about 4 ice cube’s worth of the tray. Those will do nicely in a fruit smoothie that needs some green. And there’s virtually no waste. POW!
Broccoli+cauliflower, seasoned with salt and pepper, in a casserole dish with a cover, steamed for about 10-15 minutes in the oven at 375. Easy and quick! I was cooking the potatoes at the same temp and I needed another reason to have the oven on. I really hate using it for only one item. It’s such a waste of energy! Tomorrow I will make a few batches of cookies and scones I think…. 🙂 another good reason to have the oven on. NOM!
The purple potatoes were OK. just OK. And I’m being honest about that. It was a first time recipe try, and I don’t want to share it just yet until I’ve made it awesome! Funny enough my husband said “I don’t think I like sage.” This might be the first time he has said he didn’t like something of mine. *GASP* I know, right!? See!? That’s why I won’t share it. If HE won’t eat it….
I ate them and like them, but the texture was off, and they were kind of bitter. Oh well. Next time!
The Hot Sauce glazed tempeh was from the Veganomicon cookbook, and I will post about that another day. When I have a good set of other goodies to combine it with! I seriously could have eaten the whole block of tempeh myself. I did however, make a sammy with it. The flourless whole wheat berry bread from TJ’s, avocado, and spinach. Toasted. WOWSA. So good. To be continued, on that!
If you’re familiar with my blog, you know I like sweet things. The Soy Creamy from Trader Joe’s is simply perfect. And what’s not to love about fresh fruit!? Fairway has their strawberries on sale, 3/$5! That’s a friggin’ steal! They weren’t organic, but I decided to just buy a boatload and enjoy them anyways. These are fresh sliced on my ice cream, with fresh banana, and some chocolate sprinkles.
This is why I don’t have a six-pack. It could also be that I don’t work out enough. Well, spring/summer are here soon and that means I’m more likely to be active since the weather won’t (hopefully) suck! I know. That’s a sorry excuse. I’m working on that, ok?
If you’re in instagram, go ahead and follow me! @sarahveganlove
If you love a green smoothie, my IG pal @greensmoothieluv has awesome pics and tips! Today I tried her Cilantro-cucumber infused water. It was so tasty! I can’t wait to make it again! Easy-peasy:
4-5 slices of cuke
3 fingers pinch of chopped cilantro
filtered water. Drink and refill! MMM!
(then I tossed them into my green juice, if you caught onto that)
Have a good weekend! Hopefully I’ll have something new, successful, and tasty to share with you. ❤
Have ten minutes, and an appetite? Good. Make this.
I picked up some Trader Joe’s crunchy taco shells (Vegan item alert!) and some limes, cilantro, and more black beans. We seem to run out of those items quite frequently! If you’re quick with the chop, squeeze, stir, and heat, + you’ve got mouths to feed, this is your lunch time go-to meal. I whipped this up for Mom and I before she left to go back home to NY.
I miss her crazy ass already! :o)
Crunchy Black bean & Rice tacos
1 can unsalted organic diced tomatoes drained & rinsed
1 can organic black beans, drained & rinsed
1 cup cooked brown rice
1/2 cup well-rinsed (it can be gritty) chopped cilantro
juice of one lime
2 tbsp of trader joes Taco seasoning* (if you don’t have this, sub 2:1 ratio of chili powder:cumin, garlic powder:dried onion , salt:pepper, pinch of cayenne.)
salt & pepper to taste
guacamole* (see my quick recipe below if you don’t have this hanging around either)
Toss your beans and tomatoes into a bowl with the rice. Add in your seasonings + cilantro and lime juice. Stir well and taste. I zapped mine in the microwave for about 1 minute, just to warm it up. You could do it room temperature too. Yummy! Line Taco shell with guac and then your B&R mixture, plate, and manje.
Guac- I had some almost dead avocados, so I quickly mashed them up (2), and seasoned with garlic powder (few good shakes~ 1tsp), S&P, handful of chopped cilantro, juice of one lime, and 1/2 tsp cumin. Usually I add Jalapeno and onion, but I had neither of those items, plus I didn’t want them to be TOO spicy.
The combination of the spices in the guac and the B&R mixture was flavorful but still quite a kick in the mouth! Trader Joe’s Taco seasoning is a bit on the spicy side. I had about 2 tbsp left from a previous recipe and that was just enough for the B&R. I honestly didn’t even feel like I was missing out on dairy, with no cheese or sour cream. I never liked sour cream on my tacos before, and the cheese cravings lessen with each passing day. 🙂
I had two tacos, plus 1/2 of my kid’s taco, plus about 2/3 cup leftover of the B&R mixture. I’m finally full! Ok…. and I had a mini-soy creamy, ice cream sandwich too. Now I’m drinking coffee. Satiated for now! The first day post-run is always a tough day for me with eating. I hardly feel full! I guess my metabolism is amped up. Or I’m bored. I digress.
The avocados, black beans, and brown rice should provide enough protein to last me until post-nap toddler snack time. Until then…. it’s quite time for mommy. *ahhhhh*
Eat clean because seriously…. have you priced disease lately?! :p