Vegan pumpkin pie smoothie!
This was born out of an experiment, so not all of these measurements are exact, but here’s (approximately) how I made it:
1 frozen banana
1/3 to 1/2 a can of pumpkin puree (adjust according to taste!)
1 tsp. cinnamon
1 tsp. nutmeg
1/2-1 tbsp agave nectar (adjust according to your sweet tooth!)
About 1 cup of coconut milkBlend and enjoy! I sprinkled some more cinnamon and nutmeg on top of mine before slurping away.
Tomatillo dip/sauce with avocado and chickpeas!
I may be exaggerating, but this is probably the best thing I have ever made. A little bit spicy, a little bit tangy, full of nutrients, and highly addictive! It’s great with tortilla chips and as a taco topping, but I bet it would taste great as a veggie dip too. I bet it would taste great on pretty much everything, really.Ingredients:
1 can of chickpeas/garbonzo beans
1 perfectly ripe avocado
2 tomatillos (mine were fairly large for tomatillos, so you might want to use more of them if yours are small)
1 clove garlic, minced
1/2 tsp black pepper
About a 1/4 tsp salt
1/2 tbsp red pepper flakes (add more or less of these according to your spice preferences!)
1 tbsp oil—I used sesame, but whatever you have will likely work just finePreparation:
First, blanch the tomatillos. Bring water to a boil, add tomatillos, and cook for 5 minutes or until they are tender. Let them cool, then dice them. Remove peel and pit from avocado and dice this too. Combine tomatillos, avocado, garlic, and oil in blender or food processor. When these make a smooth mixture, add chickpeas and spices. Blend until the dip reaches your desired consistency—mine is creamy but a little lumpy.Note: if you have a food-processor or a superduperpowerful blender, you can probably combine all the ingredients at once. My blender doesn’t like to take on too much solid food at once, so I added things gradually.
Bonus: If you want to make your own baked tortilla chips or taco shells, lightly grease some corn tortillas with your choice of oil. Add a little salt and put them in the oven for about 10 minutes at 375.
Enjoy!
Hey I’m one of those people who puts kale in smoothies now
Delicious green smoothie:
1 orange
1 banana
Some frozen peach slices (Or other frozen fruit of your choice. Or ice if you don’t want anymore fruit in there, weirdo.)
Buncha kale. I didn’t measure it. Like, two handfuls.
Little bit of agave nectar!
A cup or so of almond milk, depending on how thick you like your smoothies.
Blend. Slurp. Green. Boom.
Hey I made ratatouille tonight. Nbd.
From this recipe at Olives for Dinner! Theirs is way prettier than mine and my photos are kind of ehh, but this ended up being so delicious that I don’t care at all
I made an avocado smoothie tonight and it was extraordinarily delicious!
Method: One (perfectly!) ripe avocado, juice from half a lemon, frozen raspberries & frozen blueberries (I think I used about 1/2 cup of each), and whatever juice you have lying around—I dumped in some of the honey green tea I was already drinking and it worked very nicely—all blended together in a blender!
I made this peanut stew today! (Slightly modified) recipe via The Vegan Stoner. I was determined to make this without running to the grocery store, so I used creamy peanut butter and threw in some sunflower nuts for crunch! Also didn’t have any chickpeas in the cupboard (horror, I know), so I used white pinto beans. Pretty delicious.
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This animal is called a Quokka and it is the happiest thing on the planet.
Old Economy Steve
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