Smile, YOU are on candid camera! Just kidding, it’s that yearly festivous Green Day and I decided to make a tiny little change… you guessed it, I created an Orange Smoothie. There is, however, something green in this sexy treat (so no pinches), and it packs a nutritious punch to boot. As a matter of fact, I think I’ve got a decent veggie intake with this one
WARNING: a small history lesson approaching, fasten your seat belts… Many of us will don the color green to celebrate our Irish heritage (feigned or real) on this day; however, did you know that St Patrick is said to have used the shamrock to explain the Holy Trinity to the pagan Irish back in the day? see http://en.wikipedia.org/wiki/Saint_Patrick’s_Day (explaining St. Patrick’s Day in the most educational and informationally correct of manners 😀 ). So, while you and your friends are out there enjoying the day’s favorite beverage, take a second to think about the true meaning of St. Patricks Day… just kidding, again… enjoy!
At last, I bet you are wondering what is going on inside this Orange ‘Splosion… I started with some, you guessed it, carrots! Next, I threw in a plump organic tomato, 1/2 of a big fat cucumber, one ginormous red delicious apple, one banana, and some water (in its frozen and liquid form).
P.S. feel free to follow me on instagram @vegancouchpotato
Good Morning Smoothie
It has been far too long since my last post. I am glad to be blogging again, and I have even found my way to Instagram. You can find me at @vegancouchpotato where I post my simple creations.
I figured that I would restart my blogging journey again with a simple smoothie that I made just hours ago!
This bad-boy-of-a green drink has a splash of orange juice, water, a handful of spinach, one banana, one red delicious apple, a handful of broccoli, blueberries, chia seeds, and almonds! WOW, this was awesome and packs a nutritious punch – I have so much energy and am ready to tackle this new day! I blended this all in my Vitamix 5200, which is the mother of all blenders
I hope that I continue to blog my vegan adventures in this new year, and I also hope to learn more about this way of life as I go. Of recent, I have been on a smoothie/juice kick… it is amazing how much energy I have and how ‘light’ I feel.
Till we meet again,
Good afternoon, friends.
Well, it is Friday and I am happy to report that this juice was interesting. The rundown: beets, celery, sweet peppers, ginger, lemon, and blackberries!
I thought the beets would sway my vote to the “nay” column; however, I did not mind the taste and was quite surprised. The celery clearly had a complex – its flavor and essence overpowered the rest of the ingredients. Nobody could compete with the CeleryMaster! The sweet peppers gave the juice a little kick, and the blackberries were practically tasteless. VCP gives this two thumbs up!
The beast that made all of this was a Breville Juice Fountain Crush. The Breville purposefully creates a pulpy juice so you get the full effect of the ingredients. This juice was awesome and it left a cool red stache too boot. I am highly satisfied with this concoction, and I am looking forward to the next.
I had never been to this restaurant until just last week. Great vibe, cool people. I glanced at the sizable menu and realized I had many options. I like options. My eyes went down the page and saw “WHISK Vegetable Fried Rice,” but as soon as my tastebuds started dancing like it was 1969, I remembered my pledge: JUST SAY NO…. to starchy stuff :/
Fortunately, my intuition kicked in and I sensed that this was a place that catered to its customers. I asked our server if he could, “sub out” the rice for another vegetable. His suggestion was fantastic. Sub- spinach!
As it turns out, this newly minted creation was friggen’ phenomenal! Red onions, check; zucchini, check; yellow squash, check; carrots, check; diced garlic, check; steamed spinach, check, tastebud fiesta, check!
Well, it has been a long while since I have posted with “seeming” regularity, and I hope to catch a streak here soon… there is much to be discussed
Till we meet again…
This was a great lunch today! Bed of spinach topped with roasted broccoli, garlic, and red onions. Curry tofu with a side of butternut squash
’twas fantastic! Eating more clean lately!
It has been a while since my last post. I have been eating a fully vegetarian diet since the 3d week of July! That makes roughly ~120 days! We had an awesome vegetarian thanksgiving yesterday. It was a full-on festival for the fool hearted!
Here is a list of what we had!
1) tofurkey, 2) seitan pie, 3) corn on the cob, 4) spinach salad w/ cucumber and pomegranate seeds, 5) stuffing, 6) mash potatoes, 7) rolls, 8 ) vegan pigs n blankets, 9) hummus and pita, 10) green bean casserole
Till we meet again….VCP 8)
One word: arrgh.
Well, time to start the veggie clock again. Lets see what we can accomplish this time!
Quick update y’all…. I have made it one month of eating a vegetarian diet! So far I have lost about ten pounds and I have more energy!
Today, for lunch, I am eating a brown rice veggie bowl from Ricky’s Rice Bowl: brown rice, carrots, broccoli, cabbage, teriyaki flavor.
Have a great weekend everyone. I hope to post another meal soon.
Last weekend was Passover and I continued my veggie streak. Today is day 26 without meat! In honor of Passover, I’d like to share a recipe that we created for the big event!
The best part about this dish is its versatility! Feel free to change it up to add a little twist in the flavor.
Passover Matzah-Veggie Bake
2 Cans dieced tomato
Dry Thyme TT
Dry Sage Matzah farfel
1) Preheat oven to 350.
2) Sweat onions in a pan with garlic then add the diced eggplant, zucchini, squash with the dry ingredients and cover for 10 mins over low heat.
3) Then add the chopped mushrooms for another 2 minutes.
4) Layer vegetable mixture in a cooking pan on bottom then add a layer of the matzah farfel. Continue to layer with the first and last layers being the vegetables.
5)Bake in the oven for 10-15 minuted covered.
I hope everyone enjoyed their holiday weekend; enjoy the upcoming one as well!
This weekend I decided to make some delicious banana bread. I found the recipe on Post Punk Kitchen; thank you for your wonderful recipe! Since my decision to make the bread was on-the-fly, I ended up using 1 ripe banana and 2 almost ripe bananas for the mixture.
This was very easy to make and, except for cook time, only takes 10-15 minutes to prepare.
note: the margarine I used was Earth Balance.
by Isa Chandra … Awesome recipe!
1/2 cup brown sugar
1/2 cups white sugar
1/2 cup margarine, at room temp
3 very ripe bananas, mashed well
2 cups flour
1/2 teaspoon baking soda
1/4 cup vanilla soy milk, mixed with 1 teaspoon apple cider vinegar
1 teaspoon vanilla
1 teaspoon cinnamon (I added a little more!)
1/4 teaspoon allspice
1/2 teaspoon salt
Preheat oven to 350 F. Spray a 8×4 bread pan with non stick cooking spray, or lightly coat with margarine.
Sift together flour, baking soda, salt and spices; Cream together the margarine and sugars; Add bananas, soy milk and vanilla; Add the wet ingredients to the dry. Mix well. Pour batter into pan. Bake for an hour to an hour 10 minutes.
It was delicious! Thanks again to the Post Punk Kitchen for posting the recipe!
Today is 16 days without meat…OMG