This is another combination for all of those veg's out there who are looking for some diversity in their green smoothies! Living in a University residence scenario and operating with minimal supplies is forcing me to be ingenuitive. For example you can use ginger leftover from take out sushi. This is what I did except it was from a grocery store Inari container - a new obsession of a vegetarian friend of mine and myself which is rice wrapped in fried soy bean curd! A very sweet treat - if anyone has a recipe let me know. Anyways here is a healthy smoothie recipe I made that contains soy protien (tofu) without protien powder and barely any soy milk. For some amazing green smoothie recipes be sure to visit the Big Raw Vegan Blog!
Ginger Matcha Smoothie
-1/4 cup soy milk
-1/4 cup soft tofu
-strips of pickled ginger
-as much matcha as you can handle -1 ripe banana -1/8 cup of water
Another living in residence miracle as I make a vegan curry dip! I used a very small and simple blender to mix all of the ingredients - it has some kick and is now chilling in a jar in the fridge! I used an independant company's curry mix but I would normally just use curry powder itself and add all everything else in such as onions, cumin and any other spices to taste such as coriander/cilantro. Actually my friend Jessie and I stumbled into the fact that those two spices are actually the same but just referred to as either depending on the region! Definetely one of my favourite spices. Ever had coriander naan bread? WOW - but I digress. Check out this easy dip that is vegan and extremely tasty. I am serving it with pesticide free mini field cucumbers that I bought at the Farmer's Market in downtown Kingston. It makes an appearance 3 times a week until Thanksgiving and I have been enjying it alot!
As of late I have moved! That's right - more veg challenges to face! I made a super easy, lazy you might call it, but tasty nonetheless dinner. Ingredients are as follows and are a basic last minute desperate craving for Thai peanut sauce flavour!
Soak ripe paper wraps in room temperature water while noodles are boiling. A convenient way to do so is in a frying pan on the counter with the water inside it. Take out the wraps gently and let them dry briefly. Then once the noodles are finished you can make wraps with them and a previously mixed combination of soy sauce, peanut butter and peanuts!