BabyVeg

Cucumber Quinoa with Dill

The Mike Wazowski Smoothie

This is the easiest and tastiest dessert. I have it every single day; it’s a addicting. Can’t stop won’t stop. 

Ingredients: 
Frozen mangos
Frozen raspberries
Silk French Vanilla Soy Creamer

Put the frozen fruit in a small bowl and drizzle soy creamer on top, until bowl is about half-way full. Let sit for about a minute. As it sits, the frozen fruit will begin to freeze the creamer around it, making a kind of creamy fruit ice cream. At this point, tuck in and enjoy! 

Boon Burger and Phish Burger at the Boon Burger Cafe. I don’t own the photo; it’s from Urban Spoon. Just pokin’ around, gettin’ excited. 

Cruelty-free Caesar Salad!

Recipe
This recipe was adapted from Alicia Silverstone’s Book The Kind Diet

For the dressing: 
2T blanched or roasted almonds
2 cloves garlic, minced
2T Dijon Mustard
2T Soy Sauce
2T Fresh lemon juice
2T Extra-virgin Olive Oil
1/4 cup water

Process all ingredients in a food processor until smooth and well blended.

Croutons:
These were delicious! I had a quarter of a loaf of homemade wheat bread from last week so they were ultra-made-from-scratch croutons.  

2-3 slices whole wheat bread (sourdough or Italian works well) sliced into cubes
1/2t dried rosemary
1/2t garlic powder
1/2 sea salt
oil

 Place bread in bowl and drizzle with oil. Shake to coat and sprinkle with herb mixture. Shake again to coat. Spread on baking sheet and cook at 325 degrees F for 10 minutes or until lightly toasted. 

To serve, toss the dressing and croutons with shredded romaine lettuce. If desired, sprinkle with vegan “Parmesan” cheese and serve. 

Delicious snackies! I completely improvised with a few things in the cupboard: crushed Mary’s Organic Crackers mixed with natural PB. Formed into balls and topped with banana slices, then put in the freezer for a few hours. My family devoured them!

Oh my. 

(Source: vegandailynews, via vegandailynews)