Classic Green Monster from Oh She Glows

  • 1 cp (250ml) almond milk or other dairy milk
  • 1 cp (250 ml) destemmed kale leaves or baby spinach (I use 2 big handfuls of baby spinach)
  • 1 frozen banana (peel it then freeze it). I actually keep a bag of peeled bananas in the freezer. When they start to go brown, I just call 'em "freezer bait" and I'm not wasting any bananas!) I also only use a 1/2 of a banana because I want to cut down on the sugar.
  • 2 to 3 ice cubes (I rarely add these)
  • 1 T (15ml) almond butter or peanut butter (I think peanut butter makes it taste better!)
  • 1 T (15ml) pure chia seeds or ground flaxsee
  • 1/4 tsp (1ml) pure vanilla extract
  • Pinch of ground cinnamon
  • Protein powder (optional)  (I just don't add it)
Put it all in a GOOD blender (Vitamix, Blendtec, etc), and drink away! Makes 1 smoothie. And smoothies are best enjoyed RIGHT away. You leave that thing sit for too long and you won't be able to pour it.

Festive Kale Salad with Sweet Apple Cinnamon Vinaigrette & Pecan Parmesan

  • ½ cup pecans, toasted
  • 1½ tsps nutritional yeast
  • 1½ to 3 tsps extra-virgin olive oil
  • ¼ tsp salt
For the Dressing
  • 3 Tbsps apple cider vinegar
  • 2 Tbsps + 1 tsp fresh lemon juice (1/2 lemon)
  • 2 Tbsps pure maple syrup
  • ½ tsp ground cinnamon
  • ¼ tsp fine-grain sea salt
  • 1 Tbsp extra-virgin olive oil
  • 2 Tbsps unsweetened applesauce
  • ½ tsp minced fresh peel ginger
To Assemble
  • 1 bunch kale, destemmed and leaves torn into bite-size pieces
  • 1 apple, cored and finely chopped
  • ¼ cup dried cranberries
  • ½ pomegranate arils (about ½ pomegranate)
  1. Make the Pecan Parmesan: Preheat the oven to 300°F. Spread the pecans in a single layer on a rimmed baking sheet and toast in the oven for 7 to 9 minutes, until lightly golden and fragrant. Set aside to cool for 5 minutes.
  2. In a mini food processor, combine the toasted pecans, nutritional yeast, oil, and salt and process until crumbly and combined. Set aside.
  3. Make the Dressing: In a small bowl, whisk together the vinegar, lemon juice, maple syrup, cinnamon, salt, oil, applesauce, and ginger until combined.
  4. To assemble the salad, place the kale in a large salad bowl pour on the dressing. With your hands, massage the dressing into the kale leaves until fully coated. Let stand for at least 30 minutes. The kale will soften slightly during this time.
  5. Top the kale with apple, cranberries, and pomegranate arils. Sprinkle the Pecan Parmesan over the salad just before serving.

Quinoa Vegetable Cakes

Vegan Holiday Cooking from Candle Cafe by Joy Pierson, Angel Ramos & Jorge Pineda
Serves 8 - 10

4 cups water (I used 2 vegetable broth, 2 water)
3 bay leaves 
2 cups quinoa, rinsed and drained
3T extra virgin olive oil (don't need more than 1T)
1 cup diced yellow onions 
1 cup peeled and diced carrots
1/2 cup diced celery
1/2 cup seeded and diced red bell pepper
1/2 cup dried bread crumbs
1T chopped fresh cilantro
1/2 tsp sea salt
1/2 tsp freshly ground black pepper

Bring the water and bay leaves to a boil in a large pot. Add the quinoa, decrease the heat to a simmer, and cook, covered for 15- 20 minutes. Remove the ay leaves and set aside the quinoa to cool.

Heat the olive oil in a large saute pan over medium-high heat. Add the onions and cook until caramelized, about 5 minutes. Add the carrots, celery, and red pepper and cook for an additional 5 minutes. Remove from the heat and set aside.

Preheat oven to 350F. Oil a baking sheet. (Just use parchment paper instead).

In a large bowl, mix the quinoa and vegetables together. Transfer half of the mixture to a food processor and blend until smooth. Return it to the bowl and mix together. 

Stir in the bread crumbs, cilantro, and salt & pepper. With your hands, form the mixture into 2-inch by 1-inch cakes and put them on the prepared baking sheet. Bake until the cakes are crisp, about 10 minutes. Serve hot.

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