Most mornings, after I have had my triple shot of espresso, I start my day with a green smoothie. Certain ingredients are given and others change.
- One Bag of spinach, baby spinach, mixed greens, kale or whatever greens you want (I usually buy whatever is on sale)
- 1/4 to 1/2 cup of water
- 3 apples, cored and quartered
- 3 bananas (The riper the better. Also note: you can peel and freeze bananas that are too ripe to eat otherwise, and they work really well in smoothies. Just remember to peel them before you freeze them. Once peeled place in a freezer friendly zip top bag and then place in freezer. They are much more challenging to peel once they are frozen.)
- 1 box of silken tofu (This gives the smoothie both protein and a creamier texture akin to when people add yogurt.)
- 1 small/medium bag of frozen fruit (This ingredient replaces the need for ice and invokes creativity. Sometimes I use mixed berries or peaches. In the fall I stock up on cranberries, when they are BOGO, and freeze them. Cranberries are by far my favorite frozen fruit to add to smoothies.)
- 6 dates, 3 packets of stevia, OR 3 tsp of sugar in the raw (optional, if you desire the smoothie to be sweeter)
- Fresh juice from 2 limes or 1 large lemon (optional); adds a nice acidity to the smoothie
Serves 3. I make this batch about twice a week for myself. I store the batch in an air tight pitcher that I can shake up for day 2 and 3.
In a blender:
I put the greens in first with 1/4 to 1/2 cup of water. Then add the apples and bananas and tofu. I blend all that and then I add the frozen fruit and any of the optional ingredients. I blend till smooth. When I first started doing this in a conventional blender, I had to baby it and do it in smaller parts. You could always third this recipe and make it daily, if that will help your blender. Just remember to properly store the remaining silken tofu. Out of convenience and since we gifted our household one Christmas with a Vitamix blender, this process has become much easier.
When I was recently sick, my husband started making me smoothies. After many incarnations and me recreating it later, this is the one that emerged best, so far. This smoothie is a great way to start the day or wonderful as post workout snack. It is a wonderful source of protein and fiber.
Smoothie for 1:
- Frozen cranberries (1/3 of a bag)
- enough orange juice to cover the cranberries in the bottom of the blender
- 1 banana (fresh or frozen)
- 1/2 of a small carton (1/3 of a larger carton) of silken tofu
- 1 tsp of stevia
Put cranberries and orange juice in blender. Begin blending. Meanwhile, peel banana and get out silken tofu. Stop blender (scrape down sides if necessary) and add banana, silken tofu and stevia. Blend till smooth. Voila! Easy and awesome smoothie. The frozen cranberries make it cold enough for me. If you want it colder, you can always add ice.
Simple Savory Scramble:
It is a beautiful Sabbath morning and my husband and I are doing brunch. I am jonesing for eggs. What do I make? A simple savory scramble. Tofu has a beautiful way of mimicking eggs. The great thing about this recipe is that the tofu is like a canvas. So, choose your own adventure. Pick your favorite veggies and your favorite vegan cheese and make whatever you are craving or whatever you happen to have on hand. We had a boat load of spinach on hand. (Went to a produce market recently and got like 3 gallons worth of spinach for $1.) As for the Mozzarella sticks, my mom brought me some various vegan cheeses to try. A word on vegan cheese. I used to love mozzarella sticks when I was not a vegan. Vegan mozzarella sticks just do not cut it on their own. So, what does one do with most of a package of cheese sticks? Repurpose them. They melt incredibly well. Today, I will be using it in a scramble. Another day, for an eggplant dish.
- Organic Extra Firm Tofu
- Vegan Mozzarella Cheese Stick (1 per person)
- Earth Balance
Dry out tofu (with a paper towel or put in a strainer and push out excess water). Then hand crumble into a bowl. In a hot pan put about a tbsp and a half of earth balance. Once butter is melted add spinach. Season with salt and pepper. Meanwhile, season crumbled tofu with salt and pepper. Take cheese stick and dice. Once spinach is wilted, add tofu to pan. Heat through. Add diced cheese. Stir in to melt. Incorporate all ingredients. Serve immediately. I made this recipe for one. I served it with a glass of juice (1/2 pineapple and 1/2 orange juice.)