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.