I’m a sporadic smoothie drinker. Something about using the blender creates a mental block for me. Hmmm… Anyhow, as I’ve said before spring means green and the tricky bright colour of this smoothie belies the delicious fruity fun underneath. Plus side, my husband is able to have all the ingredients in this smoothie with no troubles at all.
My Favourite Green Smoothie
Makes 4 cups
1 cup green grapes
1 cup fresh or frozen mango
Several handfuls greens of your choice (I think baby kale is best)
1 cups water, plus more for thinning to desired texture or to get your crappy blender to work
2 tablespoons ground flax (optional)
Lemon wedges (optional)
Throw all ingredients together in a blender and let them go. If you have a weak blender, reserve some water and pour that in, whenever it needs to get moving. I love a squeeze of lemon on top, but this is already a little tart, so take caution.
Spring is for green food. I mean, hopefully every day has something green, but the spring is especially the time for green food. My husband is allergic to basil, but in a truly amazing twist of fate, he is not allergic to pine nuts! Most of his allergies strike us as a great and winding mystery, but in this case, it’s so surprising that pine nuts are safe. Here comes the need for a kale pesto! It’s not entirely unfamiliar and has a very clean flavour.
Makes 2 cups
1 bunch curly kale, stems removed
1/3 cup toasted pine nuts
1/4 cup nutritional yeast
Juice of 1 lemon
1/4 cup extra virgin olive oil, or less
Salt, to taste
Clean up your kale by removing the thick stems and washing it. I generally run my hand along the stem and pull it towards me. Toast the pine nuts in a skillet over medium, being careful not to burn them; you just want a little colour. Combine the kale, pine nuts and nutritional yeast in a food processor and pulse a few times to start breaking the kale down. Add the lemon juice, a sprinkle of salt and turn the processor on. Slowly add the olive oil and blend until the mixture is smooth and (!!) pesto-like. Taste and adjust the seasoning as you like. Serve on anything.
Given my husband’s endless food allergies, we really have to be creative when it comes to vegetables. I have my weekend morning tofu scramble down to a science by now, so why not jazz it up with a huge pile of greens? Dinosaur kale, in this case. I’m really into it because it retains a great deal of its texture once cooked and that’s not true of most leafy greens. Today’s tofu is seasoned with spices reminiscent of breakfast meats but in now way. shape or form tries to imitate them.
1 tablespoon non-dairy margarine (oil is fine but the flavour of margarine is better)
1 small yellow onion, peeled and diced
1 lb firm tofu, crumbled with your hands
1/2 teaspoon garlic salt
2 tablespoons nutritional yeast
1/2 teaspoon sage
1/4 teaspoon nutmeg
1/4 teaspoon smoked paprika
1 tablespoon apple cider vinegar
Pinch of turmeric
1/4 cup shredded vegan cheddar (optional)
In a large skillet, melt the margarine over medium-high heat. Add the onions and a dash of salt. Add the tofu, garlic salt and nutritional yeast. Let it sit still in the pan until the tofu starts to brown, then turn the heat down the medium and add the vinegar and remaining spices. Once the kale is done, add that and stir to combine.
2 bunches dinosaur kale, stems removed, cleaned and roughly chopped
1 lemon, juiced
Pinch of red pepper flakes
Sprinkle of salt
In a large skillet or non-stick wok, over medium heat, add the washed (and still damp) kale. Pour the juice of one lemon over the kale and stir to coat. Sprinkle with red pepper flakes and a little salt and sautee until the kale has softened and darkened in colour a little. Add to the tofu. taste for seasonings, and then serve hot with potatoes, toast, baked beans or whatever your breakfast favourites are.