Oh, boy, it was 93ºF most of the day yesterday. I hate air conditioner, so that I didn’t use it. I just stayed unmoved inside of home. But I stared having a heat headache. I needed something cold and sweet. Voila! Blueberry Icecream! You need to have a vitamix blender or an equally powerful blender to make this, but if you do, you will enjoy this wonderful treat within a few minutes.
Ingredients: 3 T Cashew Butter (or any other nut butter of your choice), 1 Cup Frozen Blueberries, 1 Frozen Banana, 2 T Maple Syrup, a few drops of Vanilla Extract, 6-7 large Ice Cubes
Put all the ingredients in a vitamix. Start with a low speed, and quickly increase the speed to high (10) while using the plunge.
Serve and eat right away.
Raspberry Peach Frozen Yogurt
I made this yesterday. I needed something cold and sweet and quick. Ooooh, it was so good. A keeper.
Ingredients: 1 heaping table spoon Almond Butter, 1 heaping table spoon Soy Yogurt, 1 table spoon Maple Syrup, 1/2 tea spoon Almond Extract, 1 cup frozen Raspberries, 1 cup frozen Peaches, 4 large ice cubes
Follow the steps above, means put them all into a vitamix and blend it to become smooth.
This is the first time I actually liked buckwheat pancakes. They usually come out dry, but this version is moist and fluffy. Although I love to drench pancakes into maple syrup, this version is sweet enough to eat without it.
Ingredients: 1/2 cup buckwheat (soaked in plenty of water for 2 hours or preferably over night), 1 cup whole wheat flour, 1/2 cup sorghum flour, 1 t baking power, 1 t baking soda, 1 T flax seeds (grind), 1/2 t salt, 1 t stevia powder (optional), 2 T sunflower oil (or another quiet vegetable oil such as canola oil), 4 oz apple sauce, 1 cup soy milk , 1/2 t vanilla extract, 1/2 cup blueberries (frozen is okay)
In a small bowl, mix flax seeds with soy milk.
In a big bowl, mix all the flours, baking powder, baking soda, and salt.
In a medium bowl, mix apple sauce, oil, vanilla extract, drained buckwheat, blueberries, and the flax seed soy milk.
Add the wet ingredients into the dry ingredients’ bowl. Mix.
Heat a frying pan at medium heat. Coat with vegetable oil. Drop a heaping table spoon full of batter for each pancake.
When the edge looks getting dry, flip with a spatula. Cook a few more minutes until it’s done.
Lunch at Mai Sushi: Vegetable Tempura Udon, Inari Sushi—they were both good, but I don’t like having only carbohydrates for a meal, wheat and rice and a bit of fried tofu… and the cashiers were so incompetent. I understand this was a Chinese run Japanese fast food restaurant, but not knowing what they are selling is not acceptable.
Dinner: Split Pea Soup, Toasts, Potato Salad, Sauteed Shiitake Mushrooms—since my friend pointed out the other day, the potato salad that I ate was not vegan. Here at home, I made vegan potato salad with vegan mayo made from soy milk and canola oil.
Lunch at Sunrise Mart: Avocado Rolls, Edamame, Potatoe Salad, An-Pan—my friend screamed, “that’s not vegan! Potato salad has mayo in it!” She is right. That’s why I’m only 99% vegan.
Dinner: Split Pea Soup and Toast—this batch pf split pea soup came out brown instead of a beautiful green since I used purple carrots…
Dessert: Oshiru-ko (sweet black bean soup with mochi)—this one is instant. Totally it doesn’t cut it. I will have to make a real one sometime soon. Blueberry Cashew Soft-Serve—oh, this was awesome. I LOVE my vita-mix.
Tea at Cafe next to National Academy Museum: Rooibos Chai, Scone—a very good scone actually. I don’t even know the name of this tiny cafe nestled inside of the Church of Heavenly Rest.
Dinner at Red Bamboo: Veggie Lo Mein with Soy Chicken, Carrot Cake—the Lo Mein was simple, but good. Carrot cake was a disappointment. I saw so many cheese cakes passing by. I should have ordered one for myself, although cheese cake is not my thing… I liked this little vegan restaurant. It was packed at 7 p.m.
Lunch: Cold Sesame Noodles, Lentil Burger with Tomato and Pickled Onion
Dinner at L’ybane: Moussaka, Baba Ganoush, Grilled Asparagus, Iced Mint Tea—their choice of music while we were there was unbearable and too loud. Otherwise, it’s a charming wine bar with a few good vegetarian friendly appetizers in middle of Times Square.
Breakfast: Coffee, Apple Energy Drink (Apple Juice, Blueberries, Green Vibrance)—quick and refreshing drink. I didn’t want to fill up with my usual shake before a big DimSum lunch with friends.
Dim Sum at Buddha Bodai: BBQ Veg Meat, Shrimp Dumplings, Dumpling Cantonese Style, Watercress Dumplings, Fried Sticky Rice, House Special Congee, Buddha Bean Curd Rolls, Sauteed Pea Pod Leaves, Sweet Sticky Rice Balls with Coconut—Ohhhh, this is the best vegetarian restaurant in Chinatown. I missed to order my favorite Bean Curd Roll dish because I couldn’t remember its name. Next time, I will order every dish has “Bean Curd Roll” in it.
Potluck Supper at El Jadin: bites of hummus, 2 baby carrots, a small bowl of Veg Curry over Rice & Beans, a few Berries
Supper at home: Vegetarian Curry, Wholewheat Toasts, Pasta with Tomato, Basil, and Greens, Russian Dark Ale