Mango- Acai Smoothie

The best part about smoothies is that they are simple- you can just throw things in the blender and not worry about specific measurements. So, I'm simply going to show you what I throw into one of my favorites. It's full of natural protein, fiber, probiotics, antioxidants, potassium, vitamin- A, vitamin-C, and more. 

Vegan Mango- Acai Smoothie 

1. Amande (Almond) Vanilla Yogurt

I recently discovered this yogurt on the shelves at Whole Foods and was pretty stoked to find a soy-free, protein rich yogurt. I love it. They also have other flavors like blueberry, peach and strawberry. But, the vanilla is my fav. 

2. Slices of banana

4. Slices of frozen mango

5. Frozen Acai Berry

(I also found these at Whole Foods)

Asparagus and Red Onion Wheat Berry Salad

"Wheat berries?," you ask? Allow me to explain... You're looking at whole kernels of wheat, before they are ground up into flour. These hearty little whole grains are full of flavor, protein, fiber, and iron (an A+ in my vegan book) and can replace rice in almost any meal. The little guys are waiting for you in the bulk section at Whole Foods, your local Co-Op, or any other health food store/ market.

The asparagus this spring is amazing and I've been trying to avoid my usual -roasted asparagus, salt, and pepper and be more creative. So, here is my first attempt at being more adventurous with my asparagus. Enjoy!

Asparagus and Red Onion Wheat Berry Salad

You will need:

1 cup of wheat berries

a handfull of asparagus

1/2 of a red onion

3 cups water

1 tsp salt

1/2 cup olive oil

3 tbsp white balsamic

2 tbsp dijon mustard

1 tbsp honey (or agave)

Wheat Berries:

Bring 3 cups of water and 1 tsp of salt to a boil

Pour 1 cup of wheat berries into boiling water, and bring back to a boil

Simmer for 45 minutes/ 1 hour

Drain wheat berries and allow to cool

The Veggies:

Wash and cut asparagus into bite size slices

Slice red onion

In a medium sized skillet, saute onions and asparagus in olive oil until tender

While these are cooking, mix the olive oil, white balsamic, dijon mustard, and honey (or agave) together for the dressing

Mix the veggies in with the wheat berries, drizzle the dressing, mix, and allow to cool. I really liked this salad cold but it would also be delicious warm.

Buon Appetito

Cashew Lime Pesto

I've been experimenting with my pesto, using different kinds of nuts since pine nuts are pricey, and I have decided that cashews are the winner. They create a creamier taste, which is nice since I do not add cheese. Today, I added in two new ingredients to my usual pesto: organic parsley and lime (from the Hanten's garden in Temecula) . Yes, lime. The lime married so well with the other flavors, and added an extra dash of freshness that was perfect for a spring time meal. I may or may not have licked the food processor clean. I am pleased to present to you my new favorite pesto recipe....

Cashew Lime Pesto

(Serves 1)

3/4 cup of organic basil

1/4 cup cashews

1/2 cup garlic olive oil (I used garlic olive oil from the Temecula Olive Oil Company and did not add garlic, if you don't have garlic olive oil I would recommend using regular olive oil and then adding 1 clove of garlic)

a dash of salt

a dash of organic Italian parsley

the juice from half of a good sized lime

Blend all of these ingredients together in your food processor until they form a sauce or paste and spread over something delicious.

Since my latest food obsession has been grilled cherry tomatoes and hearts of palm, I covered both in the rest of the lime juice, grilled, and added them to my cashew- lime-pesto-spaghetti and was pleasantly surprised by this delicious dish.

My most recent foodie adventures...

One of the first things people always say to me after finding out that I'm vegan is... wow, it must be hard to go out to eat. My response- well... it depends on where you go. I think I've proven from my recipe posts that against my brother's beliefs, I do not survive off of rabbit food. When I go out, I refuse to let salads be my only option. Peet's Coffee and Tea has vegan cookies and scones, In-N-Out has their "veggie burger" (with no special sauce and cheese), Thai places almost always have an array of tasty vegan options, Chipotle's got a veggie burrito (or bowl) that can be vegan with black beans (and no cheese or sour cream), the Public House is always serving their (seasonal!) "Public Veg", Mediterranean places have falafel and hummus, and of course there is the Herbivore and Native Foods.... Get my point yet? I like good food, I like my good food to be vegan, and I REALLY like when I can find good vegan food when I'm out and about.

Exhibit A: Vegan mac & cheese, paired with Sterling's Sauvignon Blanc.

Who: Daniel, Nick, Molly, Crystal and me

When: Last weekend

Where: Homeroom, Oakland, CA

Why: Because I've been craving mac and cheese since I've been vegan and nothing has hit the spot like this before. Why wouldn't you want to check out a new restaurant that only serves 9 different kinds of mac & cheese (and of course a great selection of beverages and sweets)?!

Exhibit B: Vegan cinnamon roll with hazelnut frosting, topped with pecans and bananas.

Who: Alexandra, Nick and me

When: Last weekend

Where: Cinnaholic, Berkeley, CA

Why: Because one of my childhood best friends (who is also vegan) lives in Pennsylvania and recommended this place to me... that's saying something. Cinnabun has got nothing on this place. If you're anywhere near Berkeley, you have to taste them for yourself. If you're far away, no excuses- you can order them online here.

Both the vegan mac & cheese and vegan cinnamon roll were dangerously delicious and I will be back for more after a few trips to the gym. Thanks for reading :) - T

Beets and (Stinging?!) Nettles

As a vegan, one of the things I have to focus on is making sure I'm eating foods that are rich in protein and iron. I don't think supplements are the answer, and I also try to stay away from packaged and processed foods, so I try my best to choose natural nutrients.... like beets and stinging nettles!

Beets: "At about 35 calories per half cup, beets are rich in vitamins A and C, and also give us folates, calcium, iron and potassium." (Thank you to theCitycook.com)

Stinging nettles: "Nettle is packed with vitamins, minerals, and amino acids that are readily absorbed by our bodies when eaten as a whole food. They are high in calcium, magnesium, iron, potassium, and B complex vitamins (among others) and they are also a great source of protein." (Thank you learningherbs.com)

I like to boil beets, I tried baking them once and they didn't taste as good as they do boiled. You can add them to a salad, mix them with other roasted veggies and drizzle with olive oil, and so much more.

Boiled Beets

Trim the beet greens

Wash

Bring a pot of salted water to a boil

Place the beets in the pot and reduce the heat to a simmer

Cover the pot and cook on a simmer for about 45 minutes

Poke with a knife to make sure they are tender

Drain

Peel the beets before they cool off

Slice

and enjoy!

Last Sunday I found these at the Moraga Farmer's Market. I was stoked that I found another source of protein but I was a little afraid to try them...

Stinging Nettles can be used on top of a pizza, in your pasta, or any other way you would eat leafy greens. But beware- they do sting, and evidently pretty badly. So do not touch them until they have been cooked. I purchased mine at the farmer's market where they had them in a plastic bag. I was advised to just dump them out of the bag and into a sauce pan without washing them. In order to take the "sting" out of stinging nettles, you have to cook them for 2 minutes in olive oil. I cautiously sauteed them in some garlic olive oil from the Temecula Olive Oil Co. for 2 1/2 minutes (to be on the safe side) and then drained and rinsed them after cooking them (because I was still a little afraid the stinging oils were still lingering). I topped my whole wheat, mushroom, garlic, and onion pizza with these greens and they added a ton of delicious flavor (and protein!) to the pizza.

Citrus Sugar Cookies

- 1/2 cup Earth Balance Buttery Spread

- 1/2 cup Citrus Olive Oil

- 3 3/4 cups all purpose flour

- 1/4 cup vegan cream cheese

- 2 eggs worth of Ener-G

- 1 1/2 cup sugar

-2 teaspoons baking powder

- 2 teaspoons vanilla extract

Mix the Earth Balance, citrus olive oil and 1 cup of the sugar together in a large bowl. Continue to mix in the Ener-G egg replacer, vanilla and vegan cream cheese. Add the the baking powder and gradually add the flour to the mixture. Using your hands to knead the dough usually works best here. Split the dough into two loafs, wrap, and refrigerate for at least hour.

Preheat the oven to 350 degrees. Lightly flour the surface you're working on, roll out the dough, cut into your desired shapes and gently press the remaining sugar onto the top of your cookies. Bake for 12 minutes and enjoy! (Makes around 30 cookies)

XO- T

Ratatouille

This is one of my favorite dishes... especially when it's over penne pasta. It calls for simple ingredients, and, according to the movie Ratatouille, it was once a peasant dish.

My sous chef, Bella, and I tried Julia Child's recipe and loved it. You can find her recipe here. Bon Appetit :)