Purple Power Smoothie

Purple is my favorite color, so I love the way this smoothie looks, plus it’s yummy! Cabbage is one of the veggies you won’t taste in a smoothie, so don’t be afraid. It’s loaded with cancer-fighting antioxidants!purple power smoothie1

Feel free to add greens to this, as always, but it will change the color. Spinach is another veggie that you won’t taste in a smoothie (and I actually added some to mine, so it isn’t as purple as it would have otherwise been.)

1 container of mixed berry, strawberry, or blueberry yogurt (5 oz or so, usually)
1 frozen banana
1/2 cup purple cabbage
3 large strawberries
1/2 cup blueberries
1 cup of ice (omit if using frozen berries)
1 cup water
few drops liquid stevia, if desired

I also added a couple tablespoons of hemp hearts to mine, for protein and omega 3.

Blend on high until smooth.


purple power smoothie

Crispy Honey Seitan

In my pre-veg life, when we went out to Chinese restaurants, I loved to order crispy honey chicken.  Something about that sticky sweet sauce was just so good I wanted to lick the plate clean.  I haven’t had anything like that in almost 8 years, but thanks to Isa Moscowitz’s most recent cookbook, Isa Does It, I’ve slightly altered her “Sticky Orange Chicky Stir-Fry” recipe   (which is AMAZING as-is) into what has become a repeat recipe in our home.

I typically add stir fried veggies in with this for a more well-rounded meal.  You can sautee them in the same pan with the seitan and add them in with the sauce a the end.

Serves 4

Ingredients:
Two 8 oz packages of sliced seitan (I make my own – it’s much cheaper!)
1 tablespoons sesame oil
1 cup orange juice (fresh squeezed is best)
1/4 cup honey
2 tablespoons mirin
1 slightly rounded tablespoon cornstarch
3 gloves garlic, minced
2 teaspoons fresh ginger, minced
1/2 cup green onions, sliced
cooked brown rice or quinoa, for serving

 Heat the sesame oil over slightly-higher-than-medium heat.  Add the seitan slices and brown for about 4 minutes on each side.  Put the seitan aside on a plate and cover with foil to keep warm.

(At this point, you can add another tablespoon of sesame oil and do your veggies if you like.)

In the same pan (only empty this time), add a wee bit more sesame oil and turn the heat down to medium.  Sautee the garlic and ginger for about 30 seconds and then add the honey, orange juice, and mirin.  Whisk in the cornstarch until it is dissolved. Continue to whisk over the heat until the sauce thickens.  This should take about 5 minutes.

Add in the crispy seitan and veggies (if using) and sprinkle on the green onions.  Heat everything through, making sure it’s coated with the sauce, for about 3 minutes and then serve over brown rice or quinoa.  I also like to sprinkle mine with sesame seeds.  🙂