dairy free

Coconut Mango Smoothie

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Coconut Mango Smoothie - a nice twist on a green smoothie, will satisfy your sweet tooth! | theveganginger.com

I have never been a big fan of coconut, I love the smell but not the taste. Recently I have been experimenting with coconut milk and I am actually really enjoying it. As a nursing mom of a 10 month old, adding more fat/calories is something that I am ok with, and that is exactly what using full fat coconut milk does. I used half of this can to make some coconut whip (which was DELICIOUS) and the water at the bottom for my smoothie the next day.

Coconut Mango Smoothie
 
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Recipe type: Smoothies & Juices
Cuisine: Vegan
Serves: 2
Ingredients
  • 1 cup - coconut water
  • 1 handful - spinach
  • 1 ripe banana
  • ½ cup - mango
  • 1 tablespoon - hemp hearts
Instructions
  1. Put all of the ingredients into a blender and blend until smooth.
  2. Sprinkle with addition hemp hearts on top

Vanilla Cupcakes

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I have made these cupcakes a few times and they are always just as delicious. They are so simple and easy to make. Perfect for birthday parties.

What you will need:

Cupcakes

  • 1 3/4 cup – flour
  • 1 cup – sugar
  • 1 teaspoon – baking soda
  • 1 teaspoon – baking powder
  • pinch of salt
  • 1 cup – unsweetened almond milk (or dairy free milk of your choice)
  • 1/2 cup – canola oil
  • 1 tablespoon – vanilla
  • 1 tablespoon – apple cider vinegar

Icing

  • 1/2 cup – earth balance
  • 2 cups – powdered sugar
  • 3/4 tablespoon – vanilla
  • 1/2 tablespoon – almond milk (or any dairy free milk)

Preheat oven to 350.

Add all the dry ingredients into a bowl and stir. Continue to add the wet ingredients to the bowl stir well and put in a cupcake tin. Bake for 15 minutes and test with a toothpick.

Let cool on a rack before icing and enjoy! I already ate 3 and my  husband ate 4! eekk! Sugar rush!

cupcakes

Whole Foods haul

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I have a note in my iPhone of things that see and I want to try. I had a list of about 6 things at the moment that I couldn’t find them all summer at any of the whole foods or health food stores that were near us.

Today I found almost all of the things I have been wanting to try!

Teese cheese, Eat Pastry cookie dough, Califia Farms iced coffee.

I took just a sip of the iced coffee (9pm at night so I was scared Id be awake all night) and I was in heaven it was so delicious!! And for $5.49!! My iced latte at Starbucks would cost me $5.14 and thats with soy milk. This one is made with almond milk.

Stand by for the reviews on the teese and cookie dough!

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Emptying the Crisper

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Yesterday my mom and I noticed that we had almost 10 bell peppers in the fridge. Majority of them were red so we decided that a red pepper soup would go perfect with this crisp weather.

Making any veggies into soups is one of the easiest fool proof delcious ways of getting use of those extra veggies you have in the fridge.

I didn’t want this just to taste like pureed peppers so we spiced it up and it turned out amazing!

What you will need:

Saute red onion and garlic in the butter and cook until the onions are translucent. Add the chopped peppers and cook another 5 – 8 minutes. Add the vegetable broth, basil, salt and pepper, hot sauce, red pepper flakes. Simmer for 25-30 minutes. Puree, then add the almond milk and nutritional yeast flakes and heat through.

Serve with fresh bread for dipping. Enjoy!

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