Recently, I found a local Korean market that has incredible fresh tofu. I’m not in the habit of getting misty-eyed over tofu, but this stuff is amazing. Typically, the flavour of tofu is drowned out with sauces and marinades. I wanted to make an easy meal that would celebrate this tofu without completely obliterating the tofu flavour.
My bananas are all green. If you ask me, green bananas do not belong in a smoothie. So, this smoothie is banana-less. This is perfect for that mid-day chocolate craving. It also has a little hit of espresso to perk you up. I put a little coconut whipped cream and chocolate chips on top to make it pretty for the photo, but you don’t need to be so fancy.
I love coming up with smoothies that are inspired by my favourite desserts. I’ve made Baked Apple Pie Smoothies , Red Velvet Smoothies and smoothies inspired by Peanut Butter Chocolate Chip Cookies. This is my Blackberry Crumble Smoothie and it’s really good! This is a great smoothie for people who don’t like bananas. It’s thickened with a bit of oatmeal instead.
I was going to make a super standard peanut butter banana smoothie, but then I discovered some leftover chocolate chips next to the peanut butter in the pantry. Don’t ask me how chocolate chips survived in my cupboard for more than 10 minutes. I consider this a good omen of the year to come. The chocolate chips add nice textural interest and a little goes a long way. I only had about 2 tbsp of chocolate chips on hand, but that was enough to make two servings of Peanut Butter Chocolate Chip Smoothie. I also used a little bit of vanilla extract because vanilla tastes like baking.
Apples, not my favourite fruit. I like them as a vehicle for almond butter or chopped up on a salad. On their own, they bore me to tears. I spend my winters waiting for “better” fruit to be affordable/available. Disclosure: Financial compensation was not received for this post. A sample product was gifted from Alpha Health. Opinions expressed here are my own.” I know, I need to change my attitude towards apples. We grow great apples in British Columbia. I like to support the locals.
We just moved in to a new live/work studio and cooking has not been a priority. We’ve been eating a lot of toast…and take out. Of course, one of the first things to unpack was my Vitamix. Our new kitchen presents some challenges. The cupboards are small and awkward and counter space is limited. We are planning to buy a stainless steel workstation to use as an island as well as pantry shelf. I’ll be sure to share the before and after photos once the transformation is complete. You should see how long our IKEA shopping list is. Santa, can you hear me?
I swore I wouldn’t add another pumpkin recipe the glut. I’m going back on my word because I accidentally ordered 6 HUGE cans of pumpkin puree from my grocery delivery service. I’m drowning in pumpkin and I have to use it up! I recently found out that I have to move and I’ll be damned if I’m packing giant cans of pumpkin. So, that means pumpkin smoothies for everyone!
I know what your thinking. It’s fall, get over the tropical beverages. It’s time to move on. I’m truly in denial about the changing season. It’s just heating up south of the Equator and I can’t forget my readers in that hemisphere. Also, I had a pineapple that needed to be eaten. This is typical of the smoothie creation process in my house; open the fridge and decide what needs to be eaten before it becomes compost. I know that sounds gross, but I’m doing my part to reduce food waste! Besides, sometimes overripe fruit is the best fruit for a smoothie. The texture might be too mushy to eat, but the natural sugars are often at their peak sweetness. When pineapples are overripe, they start to taste a little boozy. This is not a bad thing when you are making a Pina Colada green smoothie! There is no actual booze in this smoothie, but go ahead and add some if you are crunk like that.
This is the third post in my series of hot beverages for fall! I previously posted ‘The World’s Best Vegan Pumpkin Spice Latte’ and ‘The World’s Best Vegan Matcha Latte’. This is ‘The World’s Best Vegan Chai Latte’…of course! This recipe is a tiny bit more complicated than the previous recipes. I promise, it’s worth it! First of all, you must make my homemade cashew milk if you truly want this to be ‘The World’s Best Vegan Chai Latte’. Of course, you can use any milk you like in this recipe but I can’t promise you the same creamy results!
This is the second entry in my hot beverage series. I previously shared a recipe for ‘The World’s Best Vegan Pumpkin Spice Latte’. This week, were are going green with ‘The World’s Best Vegan Matcha Latte’. I have a confession. I hated matcha the first 10 times I tried it. I’m not sure when or why it “clicked” for me, but now I can’t get enough of it! If you haven’t had it before, you might want to ease yourself in to this recipe by using a smaller amount of matcha powder. Before you know it, you will be inhaling the stuff. Just kidding, don’t do that.