Blueberry Softserve Icecream

Blueberry Icecream

Blueberry Icecream

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

  1. Put all the ingredients in a vitamix. Start with a low speed, and quickly increase the speed to high (10) while using the plunge.
  2. 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.

 

Blueberry Buckwheat Pancake

Bluberry-Buckwheat-PancakeThis 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)

  1. In a small bowl, mix flax seeds with soy milk.
  2. In a big bowl, mix all the flours, baking powder, baking soda, and salt.
  3. In a medium bowl, mix apple sauce, oil, vanilla extract, drained buckwheat, blueberries, and the flax seed soy milk.
  4. Add the wet ingredients into the dry ingredients’ bowl. Mix.
  5. Heat a frying pan at medium heat. Coat with vegetable oil. Drop a heaping table spoon full of batter for each pancake.
  6. When the edge looks getting dry, flip with a spatula. Cook a few more minutes until it’s done.

March 1st Menu

Very Berry Milk Shake

Very Berry Milk Shake

Breakfast: Coffee, Very Berry Milk Shake

Lunch at ‘sNice: Tofu Scramble

Dinner: Quinoa Pizza, Roasted Beets with Mixed Baby Greens—it’s a pretty good pizza.

Tofu Scramble Wrap

Tofu Scramble Wrap

Quinoa Pizza and Roasted Beets Salad

Quinoa Pizza and Roasted Beets Salad

 

 

February 18th Menu

Purple Shake

Purple Shake

Breakfast: Coffee, Purple Shake

Dinner: Avocado Sashimi, Quinoa Salad, Kimpira, Sauteed Mushroom and Bean Sprouts, 6 Grain Rice

Snack: My Vegan Chocolate Chip Cookies

Kimpira, Avocado, Quinoa, 6 Grain Rice

Kimpira, Avocado, Quinoa, 6 Grain Rice

Vegan Chocolate Chip Cookies

Vegan Chocolate Chip Cookies

 

January 15th Menu

Another Green Smoothie

Another Green Smoothie

Breakfast: Coffee, Another Green Smoothie

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.

Dessert: Blueberry Cashew Soft-serve!

Inari-sushi

Inari-sushi

Tempura-Udon

Tempura-Udon

Blueberry Cashew Softserve

Blueberry Cashew Softserve

January 11th Menu

Sunshine Berry

Sunshine Berry

Breakfast: Coffee, Sunshine Berry Shake (Pineapple, Strawberries, Raspberries, Blueberries, Tofu, OJ)

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.

Avocado-Rolls, Edamame, Potato Salad

Avocado-Rolls, Edamame, Potato Salad

Split Pea Soup

Split Pea Soup

Oshiru-ko

Oshiru-ko

 

 

Blueberry Cashew Softserve

Blueberry Cashew Soft-serve

Saturday’s Menu 10/20

Very Berry Shake

Breakfast: Coffee, Very Berry Shake

Picnic Lunch at the Sheep & Wool Fair Ground: Avocado and Tomato with Tahini-Lemon Sauce, Pita, Apples, French Fries

Dinner: Eggplant with Marinara Sauce—I thought I can skip baking eggplant by soaking it with salt. Nope.

Avocado and Tomato with Tahini-Lemon Sauce

Fuji Apples

Eggplant with Tomato Sauce