Juice of One Lemon

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Posting this here because I often need to know it:

• 1 lemon yields 3 tablespoons juice (1.5 oz; 45 ml)
• 1 lime yields 2 tablespoons juice (1 oz; 30 ml)

Source: thekitchn

Kale Smoothie

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Blueberries

Cook’s notes: This green smoothie is very thick. Banana helps smoothe out the intense kale flavor.

Serves 2

1 cup unsweetened vanilla almond milk
1/2 cup water
1 teaspoon Apple Pie Spice or plain cinnamon powder
2 Tablespoons flax seeds
2 Tablespoons pecan pieces
2 Tablespoons liquid coconut oil
2 cups (60 g) baby kale
1 banana, peeled and chopped
1 cup frozen blueberries without added sugar

Add all ingredients in the order they are listed (from liquids to soft to hard to ice) to the Vitamix container. Secure the lid.

Turn the machine on to Variable speed 1 and slowly increase to speed 10. Turn the machine to High.

Use the tamper to push ice into the ingredients as needed.

Blend for about 45 seconds or until desired consistency is reached. Serve immediately.

NOTE: This recipe has been written for the Vitamix 5200 with Standard 64-ounce container. If you are using a different machine, you may need to make adjustments to the speed or processing time. Know your blender and don’t overload the machine.

DISCLOSURE: This post is not sponsored by anyone. I paid for any products listed here and liked using them. This is my personal blog, and I am not compensated to create posts.

Daily Salad, VB6 Style

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Salad fit for a meal

Salad fit for a meal

We recently started a monthly “Vegan lunch potluck” group at work. The Kitchn site also posted a review of Mark Bittman’s book, VB6, which sounded interesting. I read the book to get ideas of dishes I could share at future potlucks.

The “Daily Salad” is a great way to get more fruits and vegetables in your meal plan. This salad is “VB6-style” without cheese or chicken. I’m enjoying the challenge of making a salad without cheese. You can certainly add those things if you want to eat them (2 oz. diced chicken and up to 1 oz. cheese). You can dress the salad directly and just shake the container before serving.

The salad should be about 3 cups in total volume when you’re done. Serve with 1 cup soup, if desired.

Basic Daily Salad:

To make this salad a vegan meal, add 1/2 cup grains and 1/2 cup cooked beans.

2 cups (2 oz.) mixed greens tossed with up to 2 Tablespoons dressing
1 cup additional vegetables: mix and match

  • Carrots
  • Celery
  • Cherry tomatoes
  • Corn
  • Cucumbers
  • Olives
  • Peas
  • Pickled beets
  • Red bell pepper
  • Roasted broccoli
  • Sautéed mushrooms
  • Snow peas

Salad shown in photo:

  • 2 cups (2 oz.) mixed greens
  • 1/2 cup cooked quinoa
  • 1/2 cup drained white beans
  • 10 cherry tomatoes
  • 6 large black olives
  • 1 to 2 oz. diced pickled beets (I’m fond of Rick’s Phat Beets)
  • Dressing in the Bowl: Drizzle the salad with 1 Tablespoon olive oil, 1 teaspoon vinegar, and a squirt of mustard. Season with ground black pepper. (I used Lavender vinegar that a friend brought me from South Africa, and it was divine, but any vinegar will do.)

Additional Lunch Salad Ideas

Adapted from The Anti-Detox Diet on Vox.

Crunchy, green chopped salad
2 cups salad leaves
1/2 cup cooked quinoa
1 cup leftover lemon-basil chickpeas
Leftover roasted broccoli
1 celery stalk (or approximately 4 pre-cut sticks), chopped into chunks
2 Tbsp. vinaigrette (or make “Dressing in the Bowl”, as described above)

Chopped avocado, feta, and quinoa salad
2 cups salad leaves
1/2 cup cooked quinoa
1/2 avocado, diced
1/2 cup cherry tomatoes
4 Tbsp. feta cheese (or marinated tofu)
2 Tbsp. vinaigrette (or make “Dressing in the Bowl”, as described above)

For both of these salads, place salad ingredients in a portable lunch container. Store dressing in a small, separate container. When you’re ready to eat, toss the ingredients together.

The Big Salad from Oh She Glows

Sweet potato, toasted almonds, red pepper, carrot, cucumber, and green onions on a bed of romaine lettuce. She recommends a lime juice and tamari dressing (link).

BBQ Chickpea Salad with Avocado Ranch Dressing from the Garden Grazer

BBQ chickpeas, corn, cherry tomatoes, shredded carrots, and green onions on a bed of romaine lettuce. The ranch dressing looks amazing (link).

Recipe Roundup: Tried and Liked April 2015

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Black Bean Brownies without Flour (link): One of my coworkers started a Vegan Lunch Club, where we bring dishes to share. It’s been a fun way to try out new vegan recipes. At our first potluck, no one brought dessert, but we talked about black bean brownies. This recipe from Chocolate Covered Katie is great: vegan, gluten-free, and very fudgy.

Honey Mustard Salad Dressing with Greek Yogurt (link): This dressing is awesome on roasted beets or with raw baby carrots. It’s also good on salad. Reduced the honey in the recipe to 2 Tablespoons, and it’s still plenty sweet.

Rosemary-Garlic Chicken in the Slow Cooker (link): A wonderful way to cook boneless skinless chicken breasts so they aren’t dried out. The rosemary and garlic blend to make a delicious gravy.

Cinnamon Chickpeas

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Very crunchy on day 1

Very crunchy on day 1

These chickpeas are baked and make a crunchy vegan snack. I personally didn’t care for the softer texture on day 2, but you shouldn’t eat the entire batch by yourself! Use a savory spice blend on these, and they could be vegan/gluten free croutons in salad.

Changes: Used 1.5 Tablespoons maple sugar and 1.5 teaspoon Apple Pie Spice blend

Source: Sally’s Baking Addiction

Meyer Lemonade

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Meyer lemons are sweeter than regular lemons, so you can reduce the sugar in this.

Makes about 2 quarts.

1/2 cup simple syrup made from 1 cup water plus 1 cup sugar
2 cups Meyer lemon juice
4 cups cold water

Make simple syrup: Heat the 1 cup water and sugar in a saucepan, stirring frequently, until sugar dissolves. Mixture will be clear. Let cool.

In a pitcher, combine the lemon juice, 4 cups water, and 1/2 cup simple syrup. Taste and add more syrup if desired. (Store any remaining syrup in the refrigerator for future use.)

Serve cold over ice.

Recipe Roundup: Tried and Liked Jan 2015

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Quinoa Muffins

Quinoa Muffins

BBQ Chicken Quinoa Bowl (link, quickie recipe below)
Inspired by an article on the Weary Chef blog. Conveniently, we had leftover barbecue chicken and pork in the house. This would also be good with the addition of 1/2 cup beans.

Place 1/2 cup cooked quinoa in a bowl. Top with 1/2 cup shredded barbecue chicken (or pork) and additional barbecue sauce. Warm in the microwave. Top with a sprinkle of cheese, and heat for 30 seconds on High until the cheese melts. Serve warm.

Quinoa Muffins (link)
This recipe is an excellent. The cooked quinoa texture is similar to oatmeal. I made the muffins with regular 2% milk and not buttermilk, and they turned out delicious. I used an ice cream scoop to portion out the batter and got 15 tasty muffins (not 12).

Simple Spinach Smoothie for One

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Makes 20 oz.

Makes 20 oz.

Cook’s notes: Sometimes you want a simple smoothie without a ton of ingredients. This one fits the bill, and almost everything in it is 1 cup.

Makes enough for one tall glass (about 20 oz.)

1/2 cup plain, fat-free Greek yogurt
1 cup unsweetened vanilla almond milk
8 whole, raw almonds
1 cup (30 g) raw baby spinach
1 cup frozen blueberries without added sugar

Add all ingredients in the order they are listed (from liquids to soft to hard to ice) to the Vitamix container. Secure the lid.

Turn the machine on to Variable speed 1 and slowly increase to speed 10. Turn the machine to High.
Use the tamper to push ice into the ingredients as needed.
Blend for about 45 seconds or until desired consistency is reached. Serve immediately.

===

Adapted from The Anti-Detox Diet on vox.com (added spinach; increased yogurt; omitted honey). No extra sweetener is needed.

NOTE: This recipe has been written for the Vitamix 5200 with Standard 64-ounce container. If you are using a different machine, you may need to make adjustments to the speed or processing time. Know your blender and don’t overload the machine.

DISCLOSURE: This post is not sponsored by anyone. I paid for any products listed here and liked using them. This is my personal blog, and I am not compensated to create posts.

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