Bananaloupe Smoothie

I buy a lot of fruit (and don't always get around to eating it) so the freezer has become my best friend. I have so many bags of frozen bananas, grapes, strawberries, apples and other fruits that I don't know what to do with them. A couple of  years back, I heard about Kris Carr and her love of green smoothies, so after seeing her documentary and reading her book, I was inspired to give them a try.

At first, I was a little put off by the idea of eating blended fruits and vegetables - especially spinach! - but they're actually really delicious and there are so many different kinds that you can come up with. Plus, they're good for you. :) Now that summers coming, they're the perfect thing to make!

I've made quite a few different concoctions, but haven't written any of them down, so I decided to start doing that now.

Bananaloupe Smoothie
(Makes about 32oz / or 1 or 2 servings)

1/4 of a cantaloupe
1 banana (frozen)
4 handfuls of spinach
6oz Original Almond Milk
drizzle of agave nectar
1/2 serving of Vanilla Soy Powder
3 ice cubes

Add two handfuls of spinach, almond milk, 1/2 banana to the blender. Blend until mixed. Add 1/2 the cantaloupe, blend. Add two more handfuls of spinach, blend. Add the other 1/2 of the cantaloupe, soy powder and agave nectar, blend. Add ice cubes, blend until smooth.

Easy Vegan Chili & Macaroni Salad

When I got home from work the other day, the last thing I wanted to do was cook but I also didn't feel like ordering out or heating up a pre-packaged meal, so I decided to give this a try. I was out with my cousin and she had suggested that I make this. It was so simple that I don't think I'll ever buy canned chili again.

Easy Vegan Chili
(Servings: About 3 - can be more less, depending on portion size)

1 - 15.5 oz Can of Light Kidney Beans (drained)
1 - 15.5 oz Can of Dark Kidney Beans (drained)
1 - 14.5 oz can of Hunt's Fire Roasted Diced Tomatoes with Garlic
1 packet  of McCormick Chili Seasoning Mix
2/3 Can of Water (using the Hunts can)
1 tbsp Flour

Portobello Pot Pie Turnovers with Roasted Radishes and Carrots

Watching the Food Network is dangerous. There's always something on there that looks so delicious that it just begs to be transformed into vegany goodness; this is one of those recipes. It may not be the healthiest of choices, but it sure is yummy - and who doesn't need some comfort food every once in a while?

Portobello Pot Pie Turnovers 
(Makes about 6 turnovers)

2 tbsp Butter (plus, a little extra, melted, to brush over the top of the pastry)
1 Onion, chopped
1 - 16 oz bag Baby Carrots, chopped (only chop 1/2 the bag)
2 Stalks of Celery, chopped
Salt and Pepper (to taste)
2 tbsp Garlic, minced
1 tsp Dried Thyme
3 tbsp Flour
1/2 cup Dry White Wine (I used Chardonnay)
1 Cup Stock (I used 1 Cup warm Water mixed with 1 tbsp Osem Chicken Style Consomme)
1 tsp Dijon Mustard
5 oz Baby Bella (Portobello) Mushrooms (about 1/2 a container)
1 1/2 Sheets Frozen Puff Pastry, thawed (I used Pepperidge Farm puff pasty)

The World’s Largest Bake Sale (in NYC)

If you're in the New York City area tomorrow, March 29th, head over to Vanderbilt Hall at Grand Central Terminal for "The World’s Largest Bake Sale", hosted by Sandra Lee (from the Food Network) with appearances by Emeril Lagasse, Rosanna Scotto (Goody Day NY) and Duff Goldman!

This fundraising event will benefit The Food Bank of New York and will feature sweet and savory baked goods from 30 of New York's most well-respected chefs and restaurants!

According to what Sandra said on Good Day New York this morning, each item is only $1 and every dollar you spend turns into $4 of food at the food bank! So head over there at lunch time (or after work) and load up on some yummy stuff! The event runs from 11:30am-7pm.

Spicy Tofu Bean Patty

Last night, I was in the mood for something spicy so I came up with this recipe. It has a little kick but it's not overpowering. It would work well as a burger, without a bun or even for breakfast (like a sausage).

Spicy Tofu Bean Patty

1 pkg Firm Tofu (frozen, then thawed)
1 Can of Dark Red Kidney Beans (15.5 oz)
1 tbsp Flax Seed

1 Onion
1 Stalk Celery
3 Medium Mushrooms
1 tbsp garlic

4 tbsp Medium Salsa
1 1/2 tbsp Hot Sauce

Chili Powder
Garlic Powder
Paprika
Basil
Dill
Thyme
Cinnamon (only a dash)

1 1/2 Cups Quick Oats

Saute onion, celery, mushrooms and garlic in a frying pan with a little bit of olive oil until onions become translucent.

In a food processor, mix tofu, dark kidney beans and flax seed until well blended. Add onion, celery, mushroom and garlic mixture, blend some more.

Add a light layer of each spice (except cinnamon), covering the top of the mixture - one by one, pulsing in between each then add about 2 shakes of cinnamon.

Move the mixture to a bowl and then add quick oats and mash everything together with your hands.

Form mixture into balls and flatten (about the size of your palm). Spray the pan with cooking spray and cook over low-medium heat for about 4 minutes on each side until lightly browned.