Question of the Day (Week?)

What’s your favorite (green/protein/fruit) smoothie recipe?

Fall Lettuce Boats with Crispy Sweet Potato Noodles

1 small cucumber
1 tomato
6 large leaves of lettuce/cabbage of your choice 
2 very small winter squash that I’ve never seen before (you can use 1 medium sized butternut squash)
2 sweet potatoes, peeled
Plant-Based mayo
1/2 teaspoon Smoked paprika
Cinnamon
Pumpkin Pie spice
Cumin
3 tablespoons maple Syrup
2 tablespoons plant-based butter
Salt
3 tablespoons olive oil

See Recipe Here!!!

getfit-befit:

Taragon Zucchini Soup
September 16, 2013 By HealthyVoyager Leave a Comment

I live for a good soup! Even in the summer, a delicious chilled soup or a light veggie broth is a nice touch to an outdoor meal under the stars. This zucchini is great chilled or hot so summer, fall or winter, it’s a year round dish. Not only is it good any time, it’s incredibly simple to make.  How can you beat tasty, simple, healthy and affordable? You can’t! Here’s how to make a pot full of heaven:
3 cups water or vegetable broth (water if you’re going low-sodium)
1 1/2 pounds zucchini, (about 3 medium), cut into 1-inch pieces
3 celery stalks
1 cup chopped onions, garlic & shallots (mixed)
1 tablespoon chopped fresh tarragon
1-2 tablespoons of nutritional yeast (depends on your taste)
salt (to taste)
white pepper (to taste)
Place broth/water, zucchini, celery, onion/garlic mix and tarragon in a medium saucepan; bring to a boil over high heat. Reduce to a simmer and cook, uncovered, until the zucchini is tender, 7 to 10 minutes. Puree in a blender (see Tip below), in batches if necessary, until smooth. Return the soup to the pan and heat over medium-high, slowly stirring in salt, white pepper & nutritional yeast until it is incorporated. Serve hot or chilled.
TIPS & NOTESMake Ahead Tip: Cover and refrigerate for up to 3 days. Serve chilled or reheat.
Hot liquids can splatter out of a blender when it’s turned on. To avoid this, remove the center piece of the lid. Loosely cover the hole with a folded kitchen towel and turn the blender on. Better airflow will keep the contents from spewing all over the kitchen.

getfit-befit:

Taragon Zucchini Soup


I live for a good soup! Even in the summer, a delicious chilled soup or a light veggie broth is a nice touch to an outdoor meal under the stars. This zucchini is great chilled or hot so summer, fall or winter, it’s a year round dish. Not only is it good any time, it’s incredibly simple to make.  How can you beat tasty, simple, healthy and affordable? You can’t! Here’s how to make a pot full of heaven:

  • 3 cups water or vegetable broth (water if you’re going low-sodium)
  • 1 1/2 pounds zucchini, (about 3 medium), cut into 1-inch pieces
  • 3 celery stalks
  • 1 cup chopped onions, garlic & shallots (mixed)
  • 1 tablespoon chopped fresh tarragon
  • 1-2 tablespoons of nutritional yeast (depends on your taste)
  • salt (to taste)
  • white pepper (to taste)

Place broth/water, zucchini, celery, onion/garlic mix and tarragon in a medium saucepan; bring to a boil over high heat. Reduce to a simmer and cook, uncovered, until the zucchini is tender, 7 to 10 minutes. Puree in a blender (see Tip below), in batches if necessary, until smooth. Return the soup to the pan and heat over medium-high, slowly stirring in salt, white pepper & nutritional yeast until it is incorporated. Serve hot or chilled.

TIPS & NOTES
Make Ahead Tip: Cover and refrigerate for up to 3 days. Serve chilled or reheat.

Hot liquids can splatter out of a blender when it’s turned on. To avoid this, remove the center piece of the lid. Loosely cover the hole with a folded kitchen towel and turn the blender on. Better airflow will keep the contents from spewing all over the kitchen.

getfit-befit:


Vegan Mexican Corn Casserole




Prep time:  10 mins
Cook time:  20 mins
Total time:  30 mins



Serves: 4
 



Ingredients
1 teaspoon EV Olive Oil
3 ears Corn
3 cups Peppers (chopped then measured, about .75 lbs)
1 Onion (chopped)
2 teaspoons cumin
1½ cups vegetarian Refried Black Beans
½ cup Salsa
3 Roma tomatoes (sliced)
Salt and Pepper (to taste)




Instructions
Preheat the oven to 400 degrees
In a large oven safe skillet (I love my cast iron pan for this) add the oil, corn, peppers, and onion
Saute until the corn is cooked and the veggies start to soften, about 5 minutes
Add the cumin, refried beans, and salsa and stir well
Taste, add salt and pepper to your liking
Lay the roma tomatoes on the top
Bake until the tomatoes soften and begin to brown, about 20 minutes






Click here for more recipes with Corn!
- See more at: http://www.girlmakesfood.com/vegan-mexican-corn-casserole/#sthash.MxcPAcX7.dpuf

getfit-befit:

Vegan Mexican Corn Casserole
Prep time:  10 mins
Cook time:  20 mins
Total time:  30 mins
Serves: 4
 
Ingredients
  • 1 teaspoon EV Olive Oil
  • 3 ears Corn
  • 3 cups Peppers (chopped then measured, about .75 lbs)
  • 1 Onion (chopped)
  • 2 teaspoons cumin
  • 1½ cups vegetarian Refried Black Beans
  • ½ cup Salsa
  • 3 Roma tomatoes (sliced)
  • Salt and Pepper (to taste)
Instructions
  1. Preheat the oven to 400 degrees
  2. In a large oven safe skillet (I love my cast iron pan for this) add the oil, corn, peppers, and onion
  3. Saute until the corn is cooked and the veggies start to soften, about 5 minutes
  4. Add the cumin, refried beans, and salsa and stir well
  5. Taste, add salt and pepper to your liking
  6. Lay the roma tomatoes on the top
  7. Bake until the tomatoes soften and begin to brown, about 20 minutes

Click here for more recipes with Corn!

- See more at: http://www.girlmakesfood.com/vegan-mexican-corn-casserole/#sthash.MxcPAcX7.dpuf

omadesalasvegan:

People often tell me that they don’t know how to keep their fruity meals interesting. Well all the fruits on the photo are what I will be eating for the rest of the week. The zoodles were made with just spiralled zucchinis and thinly sliced cucumbers. As for the dressing only hand squeezed ripe tomatoes were used so no blender was required. This is a creative way to enjoy a meal of vegetable fruits :)

(Source: getfit-befit)

sweetsrsmitty:

Pan-Seared Bananas and Chocolate Grilled Cheese Sandwich
Yield: 2 sandwiches
Ingredients
1 banana, sliced
1 teaspoon vegetable oil
2 tablespoons dairy-free margarine
4 slices of crusty bread
2-3 ounces of Daiya Provolone Style Cheese Slices
1-2 ounces dairy-free dark chocolate
Directions
Heat a large skillet over medium heat, add the oil and banana slices and sauté until seared. Flip the bananas and sear on the other side. Remove the seared bananas from the pan to a plate. Set aside to cool.
Slather one side of two slices of bread and place them in the warmed skillet “buttered” side down. On top of that slice of bread add a slice of the Daiya Provolone Style Cheese Slice, one or two pieces of dark chocolate, and the pan-seared bananas and top with another slice of cheese. Slather another slice of bread with margarine and place that slice, “buttered” side up on top of the cheese.
Cook for 3 – 5 minutes to allow the bread to turn a nice golden color. The cheese should be just starting to melt as well. Carefully flip the sandwich and cook the other side.
Remove from the pan and be ready to eat it right away. Do I really need to say that? One look and you’ll be ready to dive in!

sweetsrsmitty:

Pan-Seared Bananas and Chocolate Grilled Cheese Sandwich

Yield: 2 sandwiches

Ingredients

  • 1 banana, sliced
  • 1 teaspoon vegetable oil
  • 2 tablespoons dairy-free margarine
  • 4 slices of crusty bread
  • 2-3 ounces of Daiya Provolone Style Cheese Slices
  • 1-2 ounces dairy-free dark chocolate

Directions

  1. Heat a large skillet over medium heat, add the oil and banana slices and sauté until seared. Flip the bananas and sear on the other side. Remove the seared bananas from the pan to a plate. Set aside to cool.
  2. Slather one side of two slices of bread and place them in the warmed skillet “buttered” side down. On top of that slice of bread add a slice of the Daiya Provolone Style Cheese Slice, one or two pieces of dark chocolate, and the pan-seared bananas and top with another slice of cheese. Slather another slice of bread with margarine and place that slice, “buttered” side up on top of the cheese.
  3. Cook for 3 – 5 minutes to allow the bread to turn a nice golden color. The cheese should be just starting to melt as well. Carefully flip the sandwich and cook the other side.
  4. Remove from the pan and be ready to eat it right away. Do I really need to say that? One look and you’ll be ready to dive in!

theveggieblackboard:

INDULGENT BUT SUPER HEALTHY CHOCOLATE PUDDING [VEGAN]

This recipe is so easy to make. It’s a great treat for dinner parties or just for indulging on the sofa. For the base of this delicious sugar-free, gluten-free and dairy-free dessert you need only three ingredients.

The reason this is so wonderful for you lies with all three of the the ingredients…

Bananas are known for their high potassium content, with over 400 mg potassium in a single medium-size banana. Additionally one banana provides about 15 percent of your daily recommended amount of vitamin c. Since b vitamins are more commonly found in animal products, it may come as a surprise that bananas are an excellent source of vitamin b6. One banana supplies 35 percent of your daily b6 requirement. A large study by the Internal Journal of Cancer illustrates that the probability of developing kidney cancer is greatly lessened by frequent consumption of fruits and vegetables, though especially bananas. Very nice.

Additionally the avocados are packed with fibre, vitamin k, folate, vitamin b5, potassium and vitamin b6. Although they have a high fat content it is important to note they are very unusually healthy fats, such as phytosterols, oleic acid and polyhydroxylated fatty alcohols (PFA). These fats have important anti-inflammatory properties and help the digestive track absorb other vitamins at a much better rate. Researchers at Nutrition ImpactNational determined from the Health and Nutrition Examination Study (NHANES 2001-2006) that avocado consumers were lower in weight and lower in body mass index than non-consumers. This doesn’t necessarily mean it’s down to the humble avocado, but it’s likely it plays a part in a well balanced healthy diet.

Last but not least the cacao powder, giving you a nice addition of protein, fat, carbohydrates, fiber, iron, zinc, copper, calcium and magnesium. It also contains lipid anandamide, which is known as the “chocolate amphetamine”. It can help lift your mood and even decrease depression.


More yummy, healthy and vegan recipes on my blog, please come visit!

(Source: theveggieblackboard)

veganrecipecollection:

(via Healthy mushroom and white bean soup [Vegetarian] : TreeHugger)
fuckyeahveganlife:

carrot ginger sunshine soup

fuckyeahveganlife:

carrot ginger sunshine soup

(via beveggie-behealthy)

veganrecipecollection:

(via Ice Cream Brownie Sandies | Fork and Beans)

healthyhereifinallycome:

Post walk lunch enjoyed out in the sun :) one of the most delicious lunches I’ve ever had! Part 1 was homemade raw vegan sushi (made with avocado, lemon and cauliflower rice, spinach, carrot, cucumber, capsicum and bean sprouts). Part 2 was a green platter! The other half of the avocado with lemon juice, a pear and a kiwi fruit. Yum!

thesimpleveganista:

A little after dinner snack and craving something sweet and spicy…pineapple and cayenne pepper…both are super foods. I buy at least one pineapple a week these days and use cayenne pepper whenever I can. Simplicity at it’s finest. :)

thesimpleveganista:

A little after dinner snack and craving something sweet and spicy…pineapple and cayenne pepper…both are super foods. I buy at least one pineapple a week these days and use cayenne pepper whenever I can. Simplicity at it’s finest. :)

(via vegan-patisserie)

wanderingforks:

Confession: I have a major sweet tooth. Decided to whip up some healthy dessert, so healthy it can even be eaten as breakfast (or in my book it can;). This recipe is for my lovely raw foodie friend Andrea, because she too loves dessert.

Raw Vegan Brownies

  • 2 cups Dates
  • 1 cup cashews
  • 1/4 cup shredded coconut
  • 1/4 cup raw cacao powder
  • 1/2 cup oat bran or buckwheat groats
  • sprinkle of salt
  • top with pistachios

Blend into a ball in food processor or blender. If it falls apart to touch, add a few extra dates. 

Enjoy

thepathtomoderation:

No Bake Elvis Bars