I have been doing my fair share of experimentation with vegan and vegetarian recipes. Sweet recipes have proven to be the most fun and enjoyable for me. I guess I feel less guilty about eating dessert when I know it’s made with healthy ingredients.
This simple recipe isn’t exactly the healthiest though considering it’s got some booze in it but hey, “live a little” I sometimes say!
This plantain recipe was inspired by the recipe I found here on Martha Stewart’s website. The recipe I found was inspired by a Cuban recipe for mashed plantains, so naturally, I had to try it out.
I came across her recipe after searching for a use of extremely ripe plantain. I got the plantain from a friend so I wanted to take advantage of this ingredient that I rarely purchase. I didn’t want to eat it the normal way that it is prepared in the Bahamas which is sliced and fried.
This recipe makes for a naturally sweet side dish which I’m sure could work as a breakfast or dessert dish (once you edit the ingredients of course!)
Vegetables don’t have to be boring. This colorful slaw is briny and sweet and makes for an excellent side dish. It is pretty simple to make as well.
This recipe was inspired by one of my favorite flavors of juice as a kid. This refreshing smoothie is simple to make and only requires a little bit of preparation ahead of time.
White Grape and Nectarine Smoothie Recipe:
- 1 frozen nectarine (or peach), chopped into bite-sized pieces
- 1/3 cup frozen green grapes
- 1/2 banana, frozen chunks
- 1/4 cup plain Greek yogurt
- 1/2 cup water
Process all ingredients together in a blender until smooth. You may require more water depending on the strength of your blender and how solid the fruits are. Add 1 tablespoon of water at a time to ensure that you don’t make this smoothie too watery.
This smoothie is tangy and sweet. The flavor combination is truly reminiscent of the white grape and peach drink I first tried as a child. I am trying to increase my fibre as well so I left the skin on the grapes and nectarine. If you want to remove the skins before making this smoothie feel free to do so. I thought the flecks of fruit skin were so pretty though. This smoothie really woke up my senses this morning and I will definitely make this again.
What drinks inspire your smoothies?
I had recently purchased ground flaxseed after reading about the many beneficial properties it possesses. It contains the good kinds of fat and is an excellent source of fiber. It has a light, nutty flavor that is quite pleasant. It is also a versatile ingredient that you can add to many of your favorite recipes. I’m sure that this recipe I came up with will become one of your favorites! It doesn’t hurt that this recipe is entirely vegan either!
I really enjoy salads that have lots of flavour and texture. This particular salad was inspired by an Asian salad that I had at a salad bar a while back. It is simple to prepare and pretty filling. This would make a great lunch or dinner if you are in a bit of a rush or just hungry for a healthy meal.
Inspired Asian Salad Recipe:
- 2 cups of raw spinach
- 1/4 cup shredded carrots
- 1/4 cup mandarin orange slices
- 1/4 cup shelled edamame
- 1 tbsp chopped cashews
- 1 tbsp natural cashew butter
- 1/2 tsp organic soy sauce
- 1 tsp white vinegar
- 1/4 tsp ground ginger
In a large mixing bowl, combine cashew butter, soy sauce, vinegar, and ginger until blended together. Add the spinach, carrots, mandarin orange slices, and edamame. Stir the ingredients together until the dressing coats the salad ingredients evenly. Transfer the salad to the serving dish and top with the cashews. Enjoy!
What’s your favorite Asian salad ingredients?
I was actually trying to make my Tropical Smoothie, but then I remembered I didn’t have most of the ingredients haha. So, I ended up making this one. It was not as thick as the tropical smoothie, but it was definitely just as good.
Orange Pineapple Smoothie Recipe
- 1/2 large banana
- 1/3 cup of pineapple, chunks
- 1/4 cup pineapple juice
- 1/2 cup orange juice
- Generous handful of spinach
- 1 tsp fresh lime juice
- 4 ice cubes
Add all of the ingredients to a blender. Blend the ingredients until the ice is broken down completely and the spinach is completely pureed.
This smoothie was really good. It was tangy and slightly sweet. No single flavor really stood out to me though. The flavors just seemed to meld and compliment each other perfectly. The ingredients listed can make either one large smoothie or two small servings. It is really up to you to decide how much of a clean, delicious drink you want to consume at one time haha.
Do you prefer thin or thick smoothies?
I wanted to create a smoothie inspired by one of my favorite “veggie” cakes. Using ingredients I know are in a standard carrot cake recipe as well as ingredients I felt would compliment them, I came up with a recipe that could be consumed for breakfast or even dessert.
Carrot Cake Smoothie Recipe:
- 4 tbsp soft tofu
- 1/2 cup plain soy milk
- 1/2 cup shredded carrot
- 1 tbsp golden raisins, soaked overnight in room temperature water
- 1 scant tbsp natural cashew butter
- 1 tsp maple flavored agave syrup
- 1/4 cup cooked quinoa
- 1/4 tsp ground cinnamon
- Pinch of ground cloves
- 2 pinches of ground nutmeg
- 1/8 tsp ground ginger
- 4 ice cubes
Add all of the ingredients to a blender. Blend until ice is crushed and the carrots and raisins are pureed.
I was very curious to use carrot as a smoothie ingredient. My blender isn’t the most powerful, so I was a bit concerned that it wouldn’t be able to break down the carrots. It ended up working out though.
This smoothie was nutty and slightly sweet. It had a pleasant carrot flavor. The spices and flavors were truly reminiscent of carrot cake. However, this smoothie was a bit granular in the most edible sense of the word haha. Next time, I will probably process the carrots for a bit longer. If you have a powerful blender, you probably won’t have to spend much time doing that.
What’s the best blender on the market?
Part of my goals towards living a healthier life is implementing more natural foods into my diet. One of the ways I am doing this is by taking recipes that I enjoy and then recreating them with vegan ingredients. I definitely had to get used to determining what was and wasn’t considered “vegan” but it has been fun experimenting with animal-product free foods.
This meal I came up with came about when I needed to create a filling vegan lunch. I have been trying to consume vegetarian or vegan meals for the main parts of my day and then if I feel the need to, I will consume animal products at the end of the day. What usually happens is I end up eating only vegetarian or vegan for the entire day. I find that the food choices I make during the day influence good food choices as the day comes to a close.
So, as part of this new eating routine, I needed to come up with meals that would fill me up but didn’t lack flavor or texture. These vegan stuffed bell peppers were an awesome start. I must say, I was impressed with the outcome. Continue reading
Sur Club Sushi is the newest sushi and Asian fusion restaurant in Nassau. I had the opportunity to try it out this past weekend for one of my awesome friends’ birthday. This restaurant is so new in fact that it has only been open for a few weeks now. So, it felt kind of exclusive to be there haha. Continue reading