Some great recipes we made this week.
Non-Dairy Cream Cheese Spread
Place in blender:
1 Pkg Tofu
1 cup cashews (or walnuts/pecans)
Half Bunch Spinach
1 1/2 cups water
1 Tbsp Onion Pwdr
1 Tbsp Garlic Pwdr
2 Tbsp Sweet Basil
1 Avocado (optional)
You might need a good blender for this because it’s really thick. It helps to shred the spinach beforehand with a food processor. I have the Kitchen-aid blender and I love it. This spread works great for bagels and toast, and it also works on pasta noodles as a creamy pasta sauce. You can use it like a vegan mayonnaise and create an entire sandwich with lettuce, tomato, black beans, corn, or whatever you want. We like to sprinkle bacon flavored TVP on top if we use it for pasta.
Don’t you just love those veggie dishes that hide all the greens so your kids don’t even know they’re eating vegetables as they’re happily devouring it?
We made a double batch of the Sweet Potato Lasagna again on Sunday and put one in the freezer for another time. This time it didn’t hurt our tummies as much. I don’t know if we had a bad veggie last time, or our digestive systems are just getting used to all this fiber. 🙂
I’ve been juicing here and there, just using the recipe they talk about in Fat, Sick and Nearly Dead. It’s a green super juice made from:
1 Bunch Kale
6 Celery Stalks
3 Apples (green or yellow)
1 Lemon (whole)
1 inch ginger root
It’s actually not bad, and the kids even drank some.
Just stocked up on more fruits and veggies, so I’ll be trying some new meals in the Happy Herbivore book next. Had to take a picture because my counter was so colorful it was pretty.
I’m loving all this color and variety. I think I’ve eaten more veggies in the last 4 weeks than my whole life combined. 😉