Good food made in a hurry & on a dime
If you haven’t tried this avocado panini yet, I recommend you grab the sandwich fixins and make it. Right now. Seriously. It’s a great alternative grilled cheese, and only takes a few minutes to make. Check out the recipe here.
Feel free to keep it simple too. No dijon mustard or white beans? No problem. Make it with just avocado and tomato, and maybe some red onion. I promise it’s just as delicious.
Anonymous asks: Hi Madde, I just learned of your website from the manager at David's tea. I was wondering if you have a raw vegan chocolate ice cream recipe. Thank You! - Janice
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Hey Janice!
Great question. Making raw ice cream is one of my favorite things to do once it gets warmer out.
The base is always a couple of frozen bananas (3-4) plus a 1/4C of nondairy milk (I usually use almond) and then you blend those together. To make it chocolate, add a tablespoon of cocoa powder at a time until it taste chocolaty enough. You can add agave syrup to make it sweeter too. Either eat it right away as soft serve, or put in the freezer until it hardens more like ice cream.
If you wanted to make other flavors, you could add a teaspoon of vanilla extract, strawberries, peanut butter, matcha powder etc. It’s a really simple recipe that can be customized a million different ways.
Hope this helps!
Now that it’s finally getting warmer out, I want to “cook” less and less. The good news is, I’ve got a ton of really great raw/mostly raw recipes up my sleeves. This is one of my favorites.
Mix together liquid ingredients in a small bowl. Toss carrots and edamame in a large bowl, slowly pouring in the sauce. Top with salt and pepper, let chill at least one hour. Enjoy!
Last weekend I went to New York City to visit a friend, which was a nice break after all of the mayhem I was experiencing here in Boston. We got brunch at Brinkley’s Station (60th and Lex) and I ordered the best veggie burger I’ve ever had in my life. It was chickpea and eggplant based, with a ginger miso sauce with crispy kale and cucumbers. It was divine, and if you’re ever in that area I highly recommend it. They also have a selection of seven different types of bloody mary’s to order with brunch, and you can’t make a wrong choice there.
We sat in a cozy mezzanine away from the main floor, and in spite of the busy Sunday brunch crowd, we essentially had a private room. If you’re ever in the area, you have to stop by.
Edamame: Young soy beans, usually still in the pod but sometimes sold shelled. Available fresh or frozen in most grocery stores. Edamame is soft, unlike the hard, mature soybeans used to make soy milk and tofu.
1) It’s packed with complete protein: Soy has all of the essential amino acids, making it a complete protein. 1/2C is 120 calories with 13g protein, and of course, cholesterol free.
2) It’s easy to cook: For fresh or frozen edamame, with shells or shelled, boil in water until thawed or microwave in a dish with a few tablespoons for a few minutes. It doesn’t get much easier than that.
3) It’s versatile: You can eat edamame by itself for an appetizer or side dish, use it to top your salad or stir fry, make a high protein hummus, or make a yummy quinoa or barley salad with it.
4) It’s high in fiber, vitamins and minerals: That 1/2C serving has 4g of fiber, which helps lower cholesterol and reduce heart disease. It’s also rich in vitamins C, B, and E, as well as calcium and iron.
5) It’s good for you: Recent studies show that women who are more soy survive certain types of cancer better.
My roommates and I decided to make this spontaneously this weekend, and the whole process took us 15 minutes from start to delicious.
Spread on a cookie sheet and bake at 350 for 10 minutes, or until crispy. Shake pan every five minutes to make sure granola doesn’t burn. Allow a few minutes to cool, and enjoy!
chezannemarie asks: Beets in a smoothie? Can you taste them?
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You can’t taste them at all! But they give it a fantastic color.
If you added more than 1/2C of beets you might be able to taste them, but bananas have a pretty strong flavor. It’s kind of like adding kale or spinach to a smoothie, when you add them you can only taste the flavors of the fruit.
I am the self-proclaimed smoothie queen. Green smoothies are my usual go-to, but this purple power smoothie is a close second:
PS - Who likes my new blue table?!
Mexican doesn’t get much easier than this-
Spoon refried beans on the tortilla, and roll up using the beans as glue to keep them shut. Lay taquitos in a casserole dish and bake at 350, flipping every 5 minutes until crispy. Usually takes 15-20 minutes. Top with salsa and guac, and enjoy!
Never underestimate a colorful salad. Mixed greens, shredded carrots, shredded beets, hummus and balsamic vinegar. It’s delicious, it’s filling, it’s healthy, but best of all- it’s simple and so easy to make.
For the tempeh-
Mix together 1T soy sauce, 1T agave syrup, 1T rice vinegar, and a crushed garlic clove. Slice tempeh into 10-12 slices, place in Tupperware or a shallow dish and cover in marinade mixture. Allow to sit for at least 20 minutes, or overnight, in the fridge.
Fry the marinated tempeh slices in a skillet with a little olive oil, until browned on both sides. About 4-5 minutes on each side.
For the rest-
Steam or boil 2 cups of kale, and top with 1/2 an avocado and cooked tempeh. Drizzle with soy sauce. Enjoy!
Trident Booksellers & Cafe - Newbury Street, Boston, Mass.
Let me take a moment here to give a shout out to my favorite cafe in Boston. Trident recently expanded and took over the floor above them, so it’s now a two story oasis of books, juices, coffee, tea, and really kick ass food. They’re open til midnight every night of the week, always have good books on sale, and make the biggest black bean burger you’ve ever seen. If you’re ever in the bean, please go check it out.
So my calendar says spring, but my street says winter. But as a wise person once said, Boston has 5 seasons- pre-winter, winter, post-winter, summer, and that one week in the fall when everyone goes on college tours. So right now I’m stuck in post-winter (pictured below.)
Living in this winter wonderland (re: ice box of a city) has not inspired me to create many new recipes. In fact, it’s a miracle if I leave my cozy apartment at all except to find my center in a soothing (stifling) 90 degree yoga studio, to go to work across the river in Cambridge, or to the Thinking Cup after work with the gals (pictured below) to enjoy the most incredible hazeulnut almond milk latte I’ve ever had. I’m not exaggerating, there’s actual crushed hazelnuts IN the latte.
But the 20th has come and passed, and I’m getting hopeful that the snow will soon finally melt, the farmers markets will pop up downtown, and I can flood this blog with recipes the way the melting snow will flood the streets (whenever the sun decides to grace us with her presence.) So stay tuned y’all, I’ve got big plans for spring!
Love and veggies,
Madde
This salad takes very minimal effort, but is delicious and so healthy!
1) Cut the cucumbers in half, length wise, and scoop the seeds out with a spoon. Then slice the cucumbers, they’ll make a ‘U’ shape.
2) Mix together the rice vinegar, sesame oil, and soy sauce. Pour over the cucumbers. This works best if you place the cucumbers in Tupperware, so that you can secure the lid and shake them to coat. But using a mixing bowl works fine too.
3) Let marinate in the fridge for at least one hour (I suggest overnight) then sprinkle with salt and pepper. Enjoy!
Collegiate Vegan St Patty’s Day Round Up!
Here’s all my favorite green recipes-
Avocado Alfredo
Avocado Pudding
Rosemary Greens
Super Green Detox Smoothie
Green Tea Ice Cream
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