2 large juicy oranges, peeled and seeded ( use the white part surrounding the orange — it’s good! Adds creaminess)…
- Beans and Legumes
- Blog Recipe of the Week
- Cooking Tips
- Desserts & Sweets
- Eat To Live
- Featured Recipes
- Main Dishes
- Meat Substitutes
- Pressure Cooker
- Recipes with Photos
- Rice and Grains
- Sandwiches and Spreads
- Sauces & Seasonings
- Soups and Stews
- Whenever you start your Amazon shopping through this link, FFV earns a small commission at no additional cost to you. Thank you for your support!
Archive for the ‘Beverages’ Category
1 ripe mango, cubed
2 cups cubed seedless watermelon
1 cup frozen strawberries
1 cup frozen bananas …
1 ripe banana
1 cup vanilla soy milk …
I started off just adding spinach to the carrot citris cocktail we all love, but gradually started adding more fruits. The secret is to have lots of sweet and fluidy fruits to overwhelm the subtle flavor of spinach. You CANNOT taste the spinach – I guarantee it!
I have some red and green mugs that are nice for serving this hot, fruity tea. Garnish with cinnamon sticks.
2 quarts unsweetened apple cider
1 cup pineapple juice…
Recipe from Veggies Unite: A Vegetarian Thanksgiving email newsletter: Recipe from Karyl
1/2 pineapple, peeled and chopped
1 banana, peeled and sliced …
Blend all of the above in vitamix, first quickly turning from speed 1 to 10, and then flip to high speed for 1 minute. You could try this in a blender if you don’t have a vitamix.
Mix all ingredients well. I used a plastic container, with top, and shake like a palm tree during Hurricane Andrew. This drink is wonderful cold, but served steaming hot, it’s pure heaven.
This is from my book “Soyfoods Cooking for a Positive Menopause”.
Blend together in a good blender and enjoy! (you might need to add more liquid if your blender has trouble blending.)
Puree in blender until frothy.
Blend together until frothy.
- Oil-Free Baked Portobello FriesCrispy on the outside, tender on the inside, these baked portobello fries are vegan and completely oil-free. Try them with Horseradish Comeback Sauce! Do you know why vegan cooks are so creative? I think it’s because we’re constantly being tempted by interesting dishes on restaurant menus that are “vegan except for.” You know, the chickpea appetizer […]
- Cauliflower PopcornWhen I was growing up, my Dad didn’t do a lot of cooking. And when he did cook, he tended to burn things. I can remember a few rather mournful weekends sitting at the kitchen booth in the house I grew up in on Fernandez Drive, while my mother was away on a Catholic retreat, […]