Vegan since 1975, I decide to answer the question, "What DO you eat?" These posts tell about some meals and recipes my family and I have enjoyed over the years.

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Friday, August 12, 2011

Quick Blueberry Smoothie

Nothing could be easier in the summer than a QUICK BLUEBERRY SMOOTHIE. When it's hot out, you want to just eat (or drink!) and go. We picked some organic blueberries yesterday and I poured most of them into freezer ziplock bags and placed them in the freezer. I don't wash them first, so they don't stick together. I figure any germs will be frozen by the time I use them. It's worked for me, over the years...

1 cup--frozen blueberries
1--peeled ripe banana
3 cups--soy milk
2 scoops--vanilla Total Soy Protein Powder


Blend the blueberry smoothie ingredients all together. Add more liquid if the blender is having trouble moving the contents. Vary the ingredients according to what you have around. I always buy ripe bananas when I see them, peel them, and place them in the freezer for future smoothies. Other berries, like raspberries or strawberries, are also delicious in smoothies.


You can sneak a few other nutritious ingredients into your blueberry smoothie when nobody is looking. I like to add flax oil, liquid lecithin, sunflower seeds, raisins--whatever you're trying to get into your family without them complaining too much.


Wednesday, August 10, 2011

Roasted Ratatouille

There was a recipe for ROASTED RATATOUILLE in a section of my newspaper and I had everything but the eggplants and onions growing in my garden. I like when that happens. I went to my local organic farm stand to buy the eggplants, and picked up some onions, garlic and sweet corn while I was at it. The recipe said to use thyme to season it, but I ignored them and used basil instead. I also didn't have enough cherry tomatoes, so cut up some of my larger tomatoes.
ingredients
2 eggplants, cubed
2 onions, diced
1 yellow bell pepper, cut into pieces
2 zucchini, cubed
12 garlic cloves, peeled and halved
large handful of fresh basil
¼ cup—olive oil
salt and black pepper to taste
2 cups—cherry tomatoes or cubed tomatoes