Once again we have some great vegan recipes from our friends at VegKitchen.com. Check them out and give a try. We would love to hear from you in the comments to this post on how they worked out for you and your family.Here are 8 vegan salad dressings including vegan ranch, French, parsley, green goddess, sesame-ginger, tangy tahini, and spinach & basil pesto.
Source: 8 Tasty Vegan Salad Dressings
Two high-protein foods (with lots more going for them nutritionally) — tempeh and walnuts — team up in a tasty taco filling that goes a long way.
Source: Tempeh and Walnut Taco Filling
OK, let me start with a humble apology for missing the last couple of posts for the smoothie recipes. I am back on track and will be hitting you with a trifecta of green smoothies to tickle your taste buds.
Continue reading Smoothie Days of Summer – Day 5, 6, and 7
Keeping in stride with our Smoothie Days of Summer, it is day four and time to give you the newest smoothie recipe.
Prepare the components for this smoothie the night before, then blend them in the morning for a zesty beverage that’s great for brunch.
Day four’s smoothie is the Pineapple-Tomatillo Smoothie.
2 cups chopped fresh tomatillos
1 cup unsweetened pineapple juice
1/2 jalapeño chile, seeded
1 cup frozen pineapple chunks
1/2 cup cilantro leaves
- Bring tomatillos, pineapple juice, and jalapeño to a boil in a small saucepan. Reduce heat to low and simmer 5 minutes. Remove from heat, and chill.
- Combine tomatillo mixture, pineapple chunks, and cilantro in blender. Puree on high until thoroughly blended.
PER 1-CUP SERVING: 152 cal; 2 g prot; 2 g total fat (<1 g sat fat); 35 g carb; 0 mg chol; 7 mg sod; 4 g fiber; 26 g sugars
Vegetarian / Gluten-free
Over the course of the next 10 days, we will be sharing recipes for some incredible green smoothies. Get a chance to learn and enjoy some of the surprising combinations of green ingredients in a liquid way. Drink your greens and enjoy them.
Please check them out, give them a taste and come back and give a comment on what you think.
Lets start thing off with a Green Garden Smoothie.
This light, all-vegetable smoothie is a good one to add to a cleanse. Try serving it as a chilled soup for lunch.
Ingredients (Vegan & Gluten Free)
3/4 cup chopped celery (1 small stalk)
3/4 cup chopped fennel (1/4 large head)
3/4 cup chopped romaine or green leaf lettuce
3/4 cup frozen peas
2 Tbs. non-dairy milk or water
1 Tbs. fresh parsley leaves
1 Tbs. chopped fennel fronds
1 Tbs. lemon juice
4 ice cubes
Place all ingredients in blender, and blend until smooth. Season with salt and pepper, if desired.
PER 1 1/2- CUP SERVING: 49 cal,; 3 g prot; <1 g total fat (<1 g sat fat); 9 g carb; 0 mg chol; 60 mg sod; 3 g fiber; 3 g sugar