- Place 2 ice cubes in a blender or food processor and pulse until the ice is crushed.
- Add 6 small strawberries, 1/3 of a medium banana, 2 oz of silken tofu and a drizzle of honey. Blend until smooth.
- Pour into a fun cup for your little smoothie fan – this recipe makes one smoothie that was about 8 fl oz.
Here's another amazing recipe that I got recently – Vegan Vegetable Pot Pie. It is such yummy and comforting way to eat a meal FULL of vegetables. I have made it a few times since I got the recipe and it is a big hit in our house. Thank you so much to Heidi Mears for the recipe!
½ medium onion, chopped
3 carrots, chopped
1 Tbsp vegan margarine
½ cup flour
2 cups vegetable broth
1 cup unsweetened soy milk
1 tsp salt
1 tsp pepper
¾ cup frozen peas
¾ cup frozen shelled edamame
¾ cup frozen green beans, cut into small pieces
1 frozen pie crust, thawed
- Saute celery, onions and carrots in margarine for 10 minutes over medium heat.
- Add flour, stirring constantly for 1 minute.
- Add vegetable broth and soy milk to mixture while stirring constantly until the sauce is smooth.
- Let the sauce continue to cook for about 5 minutes until it has thickened, then stir in peas, edamame, salt and pepper.
- Pour the mixture into a round 2-quart casserole dish and top with the pie crust. Bake at 375 degrees for 30-45 minutes until crust has browned.
Once I lightened this recipe up by using phyllo dough instead of pie crust (three layers with cooking spray between each sheet, topped with a little salt and pepper) – this reduced the baking time to only 10 minutes and produced a crunchy, light crust. I have also made this recipe using regular skim milk and margarine when I didn't have the vegan alternatives in the house. When scallions came in the CSA farm share I thinly sliced a few and added them in step 4 with the frozen veggies for an added mild onion flavor.