If you love milkshakes, then you will not believe how much this this delicious MILK-FREE recipe will taste like a dairy-rich, sugar-sweetened, artery-clogging shake!
Serve this to your milkshake-loving friends and they’ll not believe it doesn’t have any dairy in it.
When I was a child, milkshakes were special treats in my family. Oftentimes, we don’t crave a food because of the taste; we’re really just longing for a familiar emotion that once comforted us. Well, this milkshake recipe definitely fulfills the emotional memory I have from childhood. But, it tastes even better (no kidding, you’ve just got to try this!).
Basic Shake Recipe
Ingredients:
- 4 large bananas, frozen
- 1/2 cup raw almonds
- 2 tablespoons agave nectar (or other sweetener)
- 1 cup ice (more or less)
- 1 cup water (or more, if too thick)
- a pinch of sea salt
Variations:
- For a CHOCOLATE shake, add 2 tablespoons raw cacao powder (or carob powder)
- For a STRAWBERRY shake, add 3/4 cup fresh or frozen strawberries (use less ice if berries are frozen)
- Other fruits that will work great include: peaches, raspberries, blueberries, and other — whichever is your favorite!
- Use any plant-based milk instead of almonds and water.
- Toppings: pieces of fruits, crushed nuts, vegan cookies, etc.
Directions:
- Make sure your bananas are well frozen (for a minimum of 24 hours!!!). This is really a key factor in achieving the perfect ice-creamy texture.
- Place all ingredients in your blender container (Vitamix or other high speed blender is best) and mix on high until a smooth, milkshake consistency is reached.
- If you’re on a low-fat diet, you may skip the almonds or only use a few to taste.
Milkshakes are the ultimate drink when it comes to comforting, refreshing treats. What could be better than a thick, creamy shake in a frosty glass? There are many non-dairy alternatives to make your vegan shake as rich and satisfying as ever. Let’s look at some of the delicious options…
Ingredients for Plant-Based (Vegan) Milkshakes
Plant milks. Almond, rice and soy milk does not have as high a fat content as coconut milk, which is nice if you’re trying to cut down on fat grams. And there are a number of flavor options, such as vanilla, chocolate, sweetened and unsweetened, so you can play with your favorites.
Nut butters. Peanut butter, cashew butter and almond butter taste terrific in shakes and both go particularly well with the malt powder flavor. Nut butters thicken a shake, adding protein and nutrients such as calcium, iron and magnesium.
Flavor extracts. Vanilla, maple, almond, lemon, peppermint, cinnamon, cocoa powder… there are many flavor extracts you can use to add tantalizing twists to a shake. Purchase flavor extracts that are all natural with no synthetic or imitation flavors or mysterious ingredients.
Malt powder. This tip I found on EarthBalance website. Malt powder is a germinated grain (usually barley). It has no added sugar but the sugar or syrup from your other shake ingredients should be enough. You can order malt powder online or buy at some specialty stores. Lookout for malted milk, which is not vegan.
add your favorite fruit, and top with your favorite topping
Please, pretty please, only use plant-based, cruelty-free milks in your milkshakes – check them out here:
Please use only non dairy milk in your smoothies! Even this doctor and doctors at PCRM.org will tell you so!
For all my blending recipes I use Vitamix. If you don’t already own a VitaMix, I strongly encourage you to check out what this machine is capable of! For more information about VitaMix you can go directly to the VitaMix website. You may also want to read my post about the Best Blender.
I LOVE my VitaMix and highly recommend investing in one if you are ready to make serious changes to your diet. I have had mine for almost 5 years and use it daily!
If you decide to purchase Vitamix – be sure to use Promotional Code 06-004554 to get free shipping.
Questions? Comments? Suggestions?
If you have a favorite recipe, why not submit it here in the comment section of this smoothie recipes blog for others to enjoy too!
I also welcome any comments, questions and suggestions. Thanks!
Many people have no problem replacing snacks and desserts with green smoothies and other raw dishes. However, when it comes to lunch and dinner, most of us crave something much more substantial and filling.
Although I live mostly on green smoothies during the day, at evening, when the whole family gets home, I’m usually having a cooked dish that I prepared for them.
Still, as the hot summer weather approaches, I’m experimenting more and more with raw main dishes, such as this raw vegan chili.
Unlike the cooked chili recipe that I posted earlier this week, other than having to pre-soak a couple of ingredients, it only takes about five minutes to make!
Un-Cooked Vegan Chili Recipe
Ingredients:
- 2 large juicy tomatoes
- 1/2 cup sun dried tomatoes soaked and rinsed
- 1 -2 large avocado
- 1 tbsp chili powder
- 1 tsp cumin powder
- 1 clove garlic
- 1 large bell pepper – red, green or yellow (diced)
- 1/2 zucchini (diced)
- 1/4 red or yellow onion (diced)
- 1 cup fresh cilantro
- juice from half a fresh lime
- 1/2-1 cup fresh peas, frozen or fresh from the pod (optional)
If you like spicy, add more garlic cloves, or jalapeño pepper, minced.
Place all ingredients, except for peppers, onions, and peas, in the Vitamix or food processor and blend for 30 seconds or so. It may take more or less time depending on the type of food processor you have.
When you’re done, you will have a pureed, chunky mixture!
Mix in your sliced bell pepper, peas and onion.
If you are not following a pure raw diet, then you might toss into the mix some pre-cooked beans.
Serve on a large piece or green or purple cabbage, garnish with freshly chopped green onion!
Optional Topping: Fresh not sour ‘Cashew Kreme’:
- 1/2 cup cashews soaked and rinsed
- 1 tsp salt
- dash of nutritional yeast
- squeeze of 1/2 lemon
Add water as you blend until you reach desired consistency. Pour over the chili when you’re serving. Recipe inspired by RAW Chili Sans Carne.
Questions? Comments? Suggestions?
If you have a favorite recipe, why not submit it here in the comment section of this smoothie recipes blog for others to enjoy too!
I also welcome any comments, questions and suggestions. Thanks!
Many people love chili, and this is a healthy, vegan version of this dish.
Chili is always a great idea to bring to a potluck, since it’s easy to whip up a large batch, plus you can freeze any leftovers. You can make batches of this chili recipe and take it to work for lunch for the week. It’s even better the next day!
If you own a slow cooker (I don’t), then this is a great recipe to use. Slow cookers and chili making just go hand in hand :-).
But even if you don’t have one, it’s easy enough to prepare; although it’s going to take much longer, compared to most recipes you find on this site. It also has a long list of ingredients.
Don’t let that discourage you!
This chili is SO easy to make. You can pretty much throw whatever you have into the pot and it’ll be great. It’s very colorful, filling, not to mention delicious and good-for-you.
Easy Vegetarian Chili Recipe
Makes 6-8 servings
- 1 cup chopped onions
- 4 garlic cloves, finely minced
- 1 cup chopped carrots
- 1 cup chopped celery
- 3 cups cooked beans: e.g, lentils, kidney, lima
- 1 28-ounce can crushed Italian plum tomatoes
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- salt and freshly ground black pepper to taste
- 1 cup water
Optional Ingredients:
- 1 cup chopped fresh mushrooms
- 1/2 cup bulgur wheat
- 1 cup corn kernel
- 1 red pepper, diced
- 1 yellow pepper, diced
- 1 zucchini, diced
- 2 tablespoons cilantro, chopped
- 1 14 oz package of firm or extra firm tofu, crumbled
- If you like sipcy, add 5 garlic cloves, 3 chipotle chiles, a habanero chile, and/or jalapeño, minced
Preparing the beans
For color and variety, add a couple of cans of different beans – chickpea, garbanzo, red kidney, black, adzuki, white cannellini, etc.
You may use canned or precooked beans, or simply prepare the beans the day before.
If using dried beans, rinse all the beans and remove any grit. Place them in a large pot and add enough cold water to cover by 2 inches. Let stand for 6-8 hours. Drain, return the beans to the pan, and cover them with fresh water. Bring to a boil, reduce the heat to a simmer, and cook until the beans are tender but not falling apart, 45-60 minutes. Drain.
Putting It Together
In a thick-bottomed pot, saute the vegetables and garlic with 2-3 tablespoons of water (or a splash of olive oil) over medium heat. Add the chili powder, cumin, coriander, cinnamon, and cayenne pepper. Cook the vegetables in the spices, about 5 minutes. Season with salt and pepper. Add the tomatoes, water, corn, bulgur wheat (if using), and beans. Bring to a simmer and cook until the bulgur is tender—about 10 minutes.
If using slow cooker, you still need to pre-cook the beans. The only drawback with a slow cooker for me is that I don’t get to taste the dish while it’s cooking for seasoning. But, it’s easy enough to check your seasonings after the first hour of cooking and adjust as needed.
Ladle chili into bowls. Top with chopped cilantro, green onions, or diced avocado or whatever else you enjoy.
Why Meat-Less Chili?
Why bother to change a perfectly tasty meat chili recipe to a vegan version?
Better for health is one reason. Eating a diet rich in plant-foods and low in animal products has been proven time and time again to help prevent many diseases, including heart disease and cancer. Throughout the world, consistently, people who eat a vegetarian diet, or a diet with only minimal amount of animal protein, live the longest and are the healthiest.
Better for environment and my conscience. Aside from our own health, there are also other reasons to eat less meat: reducing environmental destruction, using fewer resources, and compassion for sentient creatures that are living and dying in terrible suffering.
Read what finally convinced me – at almost 47, to make the switch to vegan diet, and how much protein do we really need.
Vegan Chili Recipe: photo http://www.flickr.com/photos/meganpru/6086513398/sizes/z/in/photostream/
Questions? Comments? Suggestions?
If you have a favorite recipe, why not submit it here in the comment section of this smoothie recipes blog for others to enjoy too!
I also welcome any comments, questions and suggestions. Thanks!
Brussels sprouts are related to cabbage, broccoli and kale, and they even look like miniature cabbages. Brussels sprouts, as other brassicas, contains sulforaphane, a chemical believed to have potent anticancer properties.
You might find that you have a certain feeling about Brussels sprouts. In fact, for most of you that feeling might be Ewwwwww!
If so, you may want to reconsider once you try these Brussel sprouts recipes.
Brussels sprouts are rich in many valuable nutrients. They are an excellent source of vitamin C and vitamin K. They are also loaded with vitamin A, folacin, potassium, calcium. They have 3-5 grams of fiber per cup, and at 25 calories per 1/2 cup cooked, they give us a reason to eat them more often. Brussels sprouts are one of those foods that will fill you up, without providing excessive calories.
Brussels sprouts are very high in fiber. They are also rather high in protein, accounting for more than a quarter of their calories.
Although hey are available year round; they are at their best from autumn through early spring when they are at the peak of their growing season.
Brussels Sprout Recipes
I don’t really love Brussels sprouts in green smoothies. You can try tossing one or two into the mix, but anything more than that, is too “cabbagy” to my taste.
Generally, vegetables such as Brussels sprouts, carrots, beets, broccoli, zucchini, daikon radish, cauliflower, cabbage, eggplant, pumpkin, squash, okra, peas, corn, green beans, and others do not combine well with fruit due to their high starch content.
Fortunately, Brussels sprouts are delicious as a raw salad or lightly cooked side dish.
Brussels Sprout Salad Recipe
You can make this salad any way you wish. Try pecans or pine nuts or almonds. You’ll be wanting to eat your sprouts. No kidding.
- 1 pound Brussels sprouts
- 4 ounces walnuts (or hazelnuts), broken into small pieces
- 2 apples, shredded
- 3-4 tablespoons fresh lemon juice
- 2 tablespoons of dried cranberries
- 1 tablespoon of maple syrup, agave or honey
- 2-3 big pinches of salt
- 2 medium cloves garlic, minced
Slice the Brussels sprouts on the slicing disc of the food processor. Alternatively, use a mandoline, or a knife. Ideally, you want the sprouts to be really thin.
In a large mixing bowl and toss gently with the maple syrup, lemon juice, salt, cranberries and nuts. Taste and adjust the seasoning, adding more lemon juice if needed. Add the cheese and toss once or twice to distribute it evenly throughout the salad.
Here is a delicious cooked dish with Brussels sprouts and mushrooms. I just had this dish last night with buckwheat (in the photo below), and it was delicious and very filling.
Brussels Sprouts and Mushrooms
The secret to tasty Brussels sprouts is to not overcook them. Overcooked Brussels sprouts have a pungent, sulfurous odor. Brussels sprouts that have been cooked “just right” have a crisp, dense texture and a slightly nutty taste.
Ingredients:
- 1 pound Brussels sprouts
- 1 small onion, quartered and thinly sliced
- 2-3 cloves garlic, thinly sliced
- 8 ounces mushrooms (baby bella, button, shitake, or portobello), sliced
- 3/4 cup water or vegetable broth
- 1 tablespoon of maple syrup, agave or honey
- a tablespoon of olive oil (optional)
- salt and pepper to taste
Wash the Brussels sprouts well. Cut off the brown ends and pull off any yellow outer leaves. Cut each sprout in half. Prepare the remaining vegetables and heat a non-stick skillet. You may use a tablespoon of olive oil, but for fat-free recipe we’ll use broth or water for cooking.
Put the onions and garlic into the hot non stick skillet. Stirring constantly, add a teaspoon or two of water or broth to the skillet if the onions stick, cook until the onions begin to brown, about 2-3 minutes. Remove onions and garlic to a plate and return the skillet to the heat.
Put the sprouts into the skillet, cut side down. Add maple syrup and cook until they begin to brown. Toss in the mushrooms and cook for another minute or two, stirring frequently. Add about 1/2 cup liquid and the reserved onions, stir, turn down the heat, and cover tightly. Cook until the sprouts are tender and easily pierced with a fork, 3-5 minutes, adding more broth if necessary. Season with salt and pepper to taste and serve immediately.
Brussels sprouts, mushrooms with buckwheat. The secret to tasty Brussels sprouts is to not overcook them.
Questions? Comments? Suggestions?
If you have a favorite recipe, why not submit it here in the comment section of this smoothie recipes blog for others to enjoy too!
I also welcome any comments, questions and suggestions. Thanks!
A simple miso soup recipe for greens and garlic lovers!
I love miso soup because it takes just a few minutes to prepare and it’s a great for times when I’m in the mood for an Asian-inspired taste.
Plus, it’s good for you. According to some studies, soy bean products like tofu, and miso are supposed to help to prevent breast cancer.
What is Miso Soup?
Miso soup is a Japanese soup that is made with miso paste (fermented soybean paste) and seaweed.
There are two major types of miso: red and white. Red is a dark reddish brown, and white is actually a sort of yellow-brown. Red is supposed to be saltier and stronger in flavor, though not all red miso is. White is more popular, and more versatile. There are as many kinds of miso in Japan as there are cheeses in Switzerland, though outside of Japan we only tend to see the major brands.
Miso paste can be purchased in any Asian supermarket, or even a regular grocery store. It is delicious and refreshing, whether served hot, warm or even chilled.
You can use seaweeds (such as wakame or kelp) for authentic flavor, but I usually just load it with land-grown greens, such as spinach, bok choy, or broccoli.
It’s the perfect side for veggie sushi and other Asian inspired dishes.
How to Make Miso Soup Unconventional Way
Miso Soup
Ingredients:
- 2 1/4 cups water
- 2 ounces firm tofu, cut into 1/4 inch cubes
- 1 tablespoon light miso paste (adjust the quantity to your taste)
- 1/2 cup fresh shiitake mushrooms (or button, or white), sliced
- 1/2 cup green veggies, such as spinach, bok choy, broccoli or kale, washed and chopped
- 1 scallion (green onion), thinly sliced, for garnish (optional)
- 1/2 carrot, grated (optional), for garnish
- 3 cloves garlic, minced
Directions
- In a medium saucepan, bring the water to a boil. Save about 1/2 cup of the boiling water in a cup. Add tofu. Reduce the heat to medium, cover, and cook for 1 to 2 minutes. Add spinach or bok choy, garlic and shiitake; simmer about 1 to 2 minutes, or until the greens are tender. Remove soup from heat.
- Blend miso and with reserved hot water and pour into soup. Pour into into bowls, garnish with scallion and/or carrot. Serve and enjoy.
Miso soup recipe: Let's add some unconventional ingredients!
Questions? Comments? Suggestions?
If you have a favorite recipe, why not submit it here in the comment section of this smoothie recipes blog for others to enjoy too!
I also welcome any comments, questions and suggestions. Thanks!
Bok choy (also known as pak choi or Brassica chinensis) is a relative of cabbage and kale, and belongs to cruciferous vegetables, a family of especially nutrient-dense vegetables that contain unique anti-cancer compounds.
It is a common ingredient in many Asian-inspired recipes. You should have no trouble finding bok choy at the market as it is available almost year-round. Look for a plant with firm stalks that is free of brown spots.
Bok choy has crisp, white stalks and dark green leaves, and in Chinese its name means “white vegetable.” There are 20+ different varieties of bok choy – the two most often found in the U.S. are the traditional and “baby” or “Shanghai” bok choy. If you take a trip to your local Asian market, you may find some other varieties.
Bok Choy Health Benefits
Bok choy is one of the most nutrient-dense foods in the world, providing lots of vitamins A, C, and K as well as folate, calcium, and other nutrients.
It is highly beneficial for its calcium availability – bok choy is lower in oxalate, a substance that binds up calcium and prevents it from being absorbed, than most other leafy greens. 54% of the calcium in bok choy can be absorbed by the human body – compare this to 5% in spinach, a high oxalate vegetable, and 32% in milk. We can much more readily absorb calcium from bok choy than from dairy products.
Bok Choy Recipes
Bok choy has a distinctive, slightly bitter flavor. It’s less bitter than kale, and certainly a lot less bitter than dandelion or watercress. It can be eaten raw in salads, green smoothies, or vegetable juices, or cooked in stir-fries, soups, or other vegetable dishes.
In a green smoothie, its taste is easily masked by just about any fruit you add to it. You can substitute bok choy in any recipe that includes spinach. Be sure to use the entire white stalk too!
Baby Bok Choy Smoothie Recipe
- 2 apples, cored
- 2 oranges or tangerines, peeled and deseeded
- 2 heads of baby bok choy (about two cups)
- 1/4 avocado
- 1 teaspoon of ground cinnamon
- 1 or 2 cups of water
Blend well in your blender and enjoy!
Baby Bok Choy in Tangy-Sweet Vinaigrette Dressing
If you’ve only had these babies sauteed, fried, or cooked in some other way, try them raw in this salad recipe.
Salad Ingredients (serves 2-4, depending on your portion size :-))
- 6 heads baby bok choy, thinly sliced
- 1 carrot, thinly shredded
- 1 tablespoon toasted sesame seeds, for garnish
Dressing ingredients:
- 2 cloves fresh garlic, pressed through garlic press
- 1 tablespoon toasted sesame oil
- 1 teaspoon toasted sesame seeds
- 1 teaspoon honey
- 1 tablespoon low sodium soy sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon olive oil
Combine dressing ingredients and mix together until well combined.
In a mixing bowl, pour the vinaigrette over bok choy and carrot, and toss together well to coat. Sprinkle with sesame seeds and enjoy!
Braised Bok Choy
Ingredients (serves 2)
- 8 baby bok choy or 3 regular bok choy
- 1 teaspoon low sodium soy sauce
- 2 cups shiitake mushrooms, chopped
- 2 large cloves garlic, chopped, optional
- 1 tablespoon toasted sesame oil
- 1 tablespoon sesame seeds, lightly toasted
- Toast sesame seeds in a pan over medium heat for 3 minutes, shaking pan frequently.
- Cover bottom of large skillet with 1/2 inch water. Add bok choy cut into pieces.
- Drizzle with soy sauce and sesame oil. Cover and cook until bok choy is tender, about 5 minutes.
- Remove bok choy and add mushrooms and garlic to the liquid in the pan.
- Simmer until reduced to a glaze, pour over bok choy and sprinkle with sesame seeds.
- Serve with a side of whole grains, quinoa, or basmati rice.
Substitute bok choy in any recipe that includes spinach. Be sure to use the entire white stalk too!
For all my blending recipes I use Vitamix. If you don’t already own a VitaMix, I strongly encourage you to check out what this machine is capable of! For more information about VitaMix you can go directly to the VitaMix website. You may also want to read my post about the Best Blender.
I LOVE my VitaMix and highly recommend investing in one if you are ready to make serious changes to your diet. I have had mine for almost 5 years and use it daily!
If you decide to purchase Vitamix – be sure to use Promotional Code 06-004554 to get free shipping.
Questions? Comments? Suggestions?
If you have a favorite recipe, why not submit it here in the comment section of this smoothie recipes blog for others to enjoy too!
I also welcome any comments, questions and suggestions. Thanks!
