Plantivoracious

Wheat Berry Salad with Steamed Spinach and Hummus

Fruit Salad with Peanut Butter

This is an adaptation of Mexican food into a vegan -whole plant based food- breakfast. This breakfast includes: Fresh vegetable and fruit juice smoothie, home made black beans, home made salsa, home made tamale, tofu and steamed vegetables, radish slices, baby greens, avocado, yellow corn tortillas, and espresso with soy milk.

Here are some details

On the menu today:

Wholewheat spaghetti with a tomato and vegetable sauce

Spinach and lettuce salad with olive oil

Wholewheat baguette

Pinot Noir

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Preparing the sauce:

1- cut 1/2 and eggplant, an onion, a red bell pepper, a few green onions, and some mushrooms. Add to a pan already covered with a thin layer of olive oil.

2- Sautee for a while..

3- Add tomato sauce

4- Brin a pot with water to boil and add the spaghetti

5- Prepare the salad

Once the spaghetti is done, serve and enjoy

Buon appetito

Wild Rice Pilaf

Steamed broccoli and steamed dinosaur kale

Red bell pepper hummus

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Wild Rice Pilaf Preparation:

Place in rice cooker 1.5c wild rice to 3c of water and sprig of savory. cook until done.

Char 4 poblano peppers over an open flame. Put them in a plastic bag to sweat. Rinse and remove skin. Dice them (take all seeds out as well).

sauté 2 cloves of garlic with 1/2 onion in olive oil. add sliced mushrooms, then add poblano peppers.

Drain extra water (if any) from rice. Mix all ingredients together. add fresh diced yellow bell pepper. season with sea salt and black pepper.

Steamed broccoli and steamed dinosaur kale Preparation:

Steam kale. Add sesame oil and splash of soy sauce.

Steam brocoli

Red bell pepper hummus preparation:

add 1/2c of olive oil to food processor (we use Vitamix)

juice of 3 lemons

small clove of garlic

whole red bell pepper withou stem

sea salt

table spoon of tahini

1/2 a serrano chili

Place cooked garbanzo beans

blend until creamy and smooth

closeup of rice pilaf

Tri-color quinoa, steamed vegetables vegetables, baby greens, whole wheat bread.

This frozen fruit dessert consists of fruit and soy-milk. Here are the ingredients:

Ingredients:

1 frozen banana (peel, put in a ziplock bag, and put in the freezer a few hours before), mango chunks, and strawberries

dried raisins, cherries and prunes

1/2c unsweetened soy-milk

Put soy milk in Vitamix

Add berries and blend on high, until dried fruit is reduced to very small pieces

Add the rest of the fruit

blend on very low for just a few seconds until the fruit mixes with the soy milk into a dense consistency.

Now you can serve.

We have been making Fruit and vegetable smoothies almost every day. It is that easy with a VitaMix. A VitaMix is a blender-like machine but very powerful. It can liquify just about anything. It is incredibly versatile. We use it for soups, making hummus, desserts, etc.

Anyway. Back to the smoothie. Today, I used a banana, a pear, a bunch of spinach, frozen strawberries, frozen mango chunks, and a small orange. I also added Green Defense (a powder that contains spirulina, wheat grass, algae, etc) and about one cup of water.

Ingredients

Here are the ingredients all ready to go.

Here is the Vitamix

Adding the green powder

Using the Smoothie setting

Rest of ingredients in

Vitamix in action

Serving

Ready to drink

Tonight I made a wonderful iced mango-ginger soy dessert. The dessert had the consistency of a smooth ice cream, and great natural flavors. I used the Vitamix to make this dessert in just a few minutes.

Ingredients

1c Frozen Mango chunks

1c Soy-milk (I used unflavored and unsweetened)

Fresh ginger. peeled. I used a piece the size of a date.

Cherries

Preparation

1- Pour soy milk into VitaMix. Peel ginger and add to Soy Milk. Then start machine and run for a few seconds at high speed so ginger is totally ground and mixed.

2- stop Vitamix. Add the frozen mango chunks and a few dried cherries. Start Vitamix again and run until all ingredients form a dense frozen puree like consistency. This will just take a few seconds.

3- Poor contents out and serve. I added a few cherries on top, and served it with kiwi slices, a small square of dark chocolate, and a small piece of fruit cake.

Baked a couple of loaves of bread today. One was a whole wheat with seeds loaf, the other was a fruit bread. Both loaves used yeast.

I am one of those people that cook by feel more than follow instructions. That is what I did with the bread, so I don’t have exact instructions, just basic guidelines.

Whole Wheat with Seeds loaf

4c  2-Whole wheat and 2-white whole wheat flour

3 teaspoons of yeast in hot water with 2 tea spoons of honey (this was for both loaves)

2c warm water

1/2c of almonds and 1/2c of pepita seeds

ground nutmeg

1/4 cup olive oil

Fruit Bread

4c  2-Whole wheat and 2-white whole wheat flour

3 teaspoons of yeast in hot water with 2 tea spoons of honey (this was for both loaves)

2 small oranges, 1 apple, 1c raisins, 2c warm water (all of this was mashed in a Vitamix)

3c  add cherries, raisins and sliver almonds to flour mix, before adding liquids

Basic technique was to mix the flour with the yeast and warm water (or prepared mashed fruit and liquid for the fruit bread) and knead until it felt right. Added water or flour as needed. The sweet bread uses the mashed fruit for sweetener and in place of oil.

The whole wheat seeded loaf was baked in a Roman oven (see picture below). The fruit bread was baked in a bundt-pan.

Whole Wheat with Seeds loaf

Fruit Bread

This soup takes on a creamy nature from the cauliflower and the potatoes. The soup took about 30 minutes to make from start to finish.

Directions:

Place about one or two cups of water in a large pot to boil. 

Cut about half a cauliflower head in small pieces and add to the boiling water.

Slice the potatoes (we used about 6 small potatoes). Add potatoes to boiling water

Cut some onions and garlic and sauté in love oil

Add the onions and garlic to the soup. Continue to boil potatoes and cauliflower until done. Don’t overcook

Now you want to our most of the soup into the blender. Save some of the potatoes and cauliflower for later.

Blend until creamy

Chop some kale and chard, then steam for just a minute or two. It should just turn a richer color.

Add the soup to the potatoes and cauliflower pieces you set apart.

Add the chard and cauliflower, and mix. Now the soup is done.