"Pina Colada" Smoothie

Level of difficulty: just flip a switch and pour
Pots/Pans Used: one blender

Ingredients

2 1/2 cups fresh pineapple
1 cup coconut milk
1/2 cup almond milk
1 cup shredded coconut (optional if you're not crazy about the texture)
2 cups ice cubes
1 TBL agave nectar
the juice of one lime
2 bananas

"ahhh summer breeze makes me feel fine, blowing through the jasmine in my miiiiiiiiiind ba da da da da dum"... Sorry, I just couldn't be more happy that it's finally summer (despite the florida heat). However, it doesn't truly feel like summer until I get my fruity frozen drink on. For me, that drink has always been a pina colada. I know, I know... super girly. Regardless, I am just pretty much obsessed with coconut at this point and therefore I wanted to make a simple smoothie version of the popular drink.

If you typically like a thicker smoothie, I recommend freezing the fruit. If that's the case you can probably go light on, or even omit the ice. Place all ingredients in a blender and blend until smooth. To make it fancy, you can garnish with a slice of pineapple and some toasted coconut.

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Smashed Peas & Soybeans with "Ricotta" Toasts

(YAY! If you can't tell, I finally saved up enough to purchase my new camera!)

Level of Difficulty: Effort Required
Pots/Pans Used: 3ish

Ingredients

1 16 oz pkg frozen sweet peas
1 12 oz pkg frozen sweet soybeans, shelled
1 TBL olive oil
4 cloves garlic, sliced
2 TBL lemon juice
1-2 tsp coarse black pepper
1/2 tsp sea salt
1/4 cup snipped fresh mint
french baguette, sliced and toasted

Ricotta cheese:
1 pkg extra firm tofu
1/4 cup nutritional yeast
1 tsp salt
2 cloves garlic, minced
1/2 cup water
1 TBL lemon juice
1 TBL basil


My mom found this recipe in the February issue of Better Homes and Gardens and together, we found a way to veganize it. Being that Sunday was the LOST finale (tear), we had some friends over and made a great spread of food which started with this as the appetizer. Any fellow LOSTies out there?

Start by microwaving the peas and soybeans and then transfer them to the food processor to puree. Should resemble this texture...

Heat the olive oil in a small skillet over medium heat. Cook sliced garlic until tender and browned. Mix the pureed mixture with the garlic, s & p, mint and lemon juice.

To make the ricotta, place all the ingredients in the food processor. Process until it resembles the texture of ricotta cheese. Place the ricotta on the toasted baguette slices. Drizzle the pea mixture with olive oil and sprinkle some extra black pepper. Spread the mixture on top of the ricotta toasts and you've got a colorful and healthy appetizer.

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Coconut & Chocolate Chip Bread Pudding

Level of Difficulty: You just have to know how to measure!
Pots/Pans Used: 1 or 2


Ingredients

1 french baguette, ripped into bite-size cubes (makes about 5 cups)
1 can coconut milk (1 3/4 cups)
1 cup original soy creamer (can probably sub soymilk)
1/4 cup agave nectar
1 tsp vanilla
1/2 cup vegan chocolate chips
1/2 cup shredded coconut

My first ever attempt at a bread pudding was a banana bread pudding and I was extremely underwhelmed. So when attempting round two I had some skepticism. Let me tell you, forget my first failure, this bread pudding rules! Seriously, it was so moist and rich and totally satisfied my sweet tooth. My only critique is that it needs more coconut, but I pretty much can never get enough coconut. If you don't like coconut, you can easily make this recipe without, and the same goes for the chocolate chips. Happy Baking...



Preheat oven to 350. In a large bowl, combine ingredients coconut milk - vanilla and whisk together. Submerge the bread cubes in the liquid and let them soak for five minutes. Then, mix in the chocolate chips and shredded coconut. Pour the mixture into a small, greased casserole dish. Sprinkle some more coconut and chocolate chips on top. Bake in the oven for 30-40 minutes. After 30 minutes, check on it to see if the coconut is toasting and the bread is getting golden. Mine needed about 10 extra minutes. Serve warm and be prepared to slip into yet another food coma.

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Strawberry & Spinach Salad

( Sorry for the poor quality! My camera broke, so I had to use my computer's camera. When I can afford a new fancy camera, I'll re-shoot it :D)
Level of Difficulty: too easy
Pots/Pans Used: only 1 or 2 bowls

Ingredients

1 bag of spinach
Carton of strawberries, sliced
Toasted sesame seeds
Dill

Dressing:
1 cup olive oil
1/4 cup vinegar (I used apple cider vinegar, because it's what I had on hand)
1/4 cup lemon juice
1/2 tsp salt
1/2 tsp mustard
2 tsp agave nectar


Let me start by saying that I am so not a salad person. I mean, salads are okay, but certainly nothing I ever look forward to. This however, is a salad of a whole different sort. This is my grandmother's recipe. It's one of those dishes that whenever you bring it to a gathering, people always ask for the recipe. The dill, strawberry and sesame seeds marry so well together. Not to mention, it pairs perfectly with the summer season!

Okay it's a salad, so you know it's simple to make and you probably don't need my guidance but just in case here's how I prepare it... In a small bowl, whisk all the dressing ingredients together (you wont use all the dressing but you can always refrigerate the extra and use it again). Combine the strawberries, spinach and sesame seeds (up to you how much you want to use). Dress it all and mix well. I mix in the dill at the end. Fresh or dried dill will be fine. Like the sesame seeds, the amount of dill you use is completely up to you. I love serving this as a light lunch with a few slices of bruschetta. Okay... I don't know about you but I'm salivating! Enjoy!

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Comfort Pasta

Level of Difficulty: incredibly simple
Pots/Pans Used: 2!

Ingredients

1 Pkg of your favorite pasta (I love bow tie best)
garlic, minced
Earth Balance
nutritional yeast
olive oil

This is certainly not the most exciting dish out there. That being said, when I'm tired or stressed this dish is exactly what I need and crave. It's really paying homage to when you were little and would just ask for noodles with butter and parmesan cheese. I almost didn't post it because it's so simple, but I've found that simple recipes can often be the best kind. I hope this dish is as much a comfort to you as it is to me. I'm curious to know...what's your ultimate comfort food?

I never really measure anything when I make this dish, I pretty much just taste it as I go along. For example, I go pretty heavy on the garlic and nutritional yeast because that's what really makes the dish for me. But feel free to experiment with your ingredient ratios. First, cook your pasta accordingly (you don't have to use the whole package, I usually just make it for myself, so I rarely do unless I have company). In a large saute pan, heat a couple TBL of olive oil over medium heat. throw your minced garlic into the pan and let it get nice and fragrant. Drain your pasta and then transfer it to the saute pan. Put a couple TBL (more or less) of Earth Balance into the pasta and stir it up so that it gets a chance to melt and coat all the pasta. Finally, add the nutritional yeast and mix up until it tastes perfect. I hope you enjoy this recipe as much as I do, simple as it may be!

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French Apple Tart

Level of Difficulty: way easier than it looks
Pots/Pans Used: 1 plus a food processor

Ingredients:

Dough
2 cups whole wheat flour
1/4 tsp salt
3/4 tsp stevia
12 TBL Earth Balance
1/2 cup ice water

Filling
3-4 Granny Smith apples
1/4 agave nectar
4 TBL Earth Balance
1/2 cup apricot preserves
2 TBL water

I saw this recipe a long time ago on Ina Garten's, The Barefoot Contessa. It looked SO DELICIOUS and really simple to create a healthier, vegan alternative. I excluded the boatload of sugar the recipe called for and used a whole wheat crust. It would be an awesome recipe to bring to a get together because its actually pretty easy to make but looks really impressive! Would be amazing with a scoop of ice cream.

In a food processor, combine the flour, salt and stevia. Pulse it a few times. Then add the 12 TBL of Earth Balance and pulse about 10 times. As you continue to pulse the mixture, pour in the ice water until the dough begins to come together (You may not need all the water). On a floured board, knead the dough quickly into a ball and wrap it in clear wrap. Let it refrigerate for at least an hour. In the meantime, you can peel, core and slice your apples. Preheat the oven to 400. When the dough is ready, roll it out on to a floured board into whatever shape you desire. Mine was sort of an oval. Place the dough on a piece of parchment paper on top of a baking sheet. Start assembling the apples, leaving 1-2 inches for a crust. You can make overlapping diagonals, circles or whatever pattern you want. Fold the edges of the dough on top of the apples to create a crust. Brush the agave on top of the apples and place dabs of the remaining earth balance all over the tops of the apples. Bake in the oven for 45 minutes or until the crust and apples begin to brown on the edges. In a small saucepan, heat the apricot preserves and 2 TBL of water over low heat. Brush it over the apple tart. You probably wont use all of it. Serve hot or cold... nom nom nom

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