French Toast Smoothie

February 21, 2014 Kathleen Henry

This is the ultimate breakfast smoothie. Especially when you want your smoothie to actually taste like...well, breakfast! Some of these ingredients might seem like odd additions, what with avocado and nutritional yeast, but I assure you this is the real deal. Make it and see for yourself! This dreamy smoothie really tastes just like french toast. It has that perfect eggy, maple syrup, and sweet vanilla flavor that you find only in french toast. I might have made this for dinner, but breakfast was clearly on my mind.

French Toast Smoothie

Serves 1

Notes: I like soy milk here because coconut and almond milk have too strong of a flavor. I used frozen avocado because of it's more neutral taste, though you could use a banana, but I think it's too strong of a flavor. The nutritional yeast is essential to this smoothie.

1 cup soymilk
1/4 avocado, frozen and chopped
1/2 Tbsp. nutritional yeast, large flake
1 1/2 Tbsp. maple syrup
1/2 tsp. ground flax seed (or 1 tsp. whole)
1/2 tsp. vanilla extract
1/4 tsp. ground cinnamon
small grating of fresh nutmeg
pinch of salt

Place all ingredients in blender and blend until smooth and creamy. Feel free to blend in a few ice cubes too, if you like.

Serve topped with fresh nutmeg and a dash of maple syrup!

Listening to: [soundcloud url="https://api.soundcloud.com/tracks/101489187" params="color=96c1b2&auto_play=false&hide_related=false&show_artwork=true" width="100%" height="166" iframe="true" /]

German word of the day: Arme Ritter --> French Toast (pronounced: armeh ritter)

Good deed of the day: Sign this petition at Change.Org and Speak Out Against Idaho's Dangerous Ag-Gag Bill. It only takes 5 seconds and thousands of farm animals will thank you! And me too!

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Thai Glass Noodle Soup

February 20, 2014 Kathleen Henry

Who knew that glass noodles were actually mung bean thread noodles?? 'Cus I didn't, and now that I do...I think I'll need professional help. I. LOVE. GLASS. NOODLES.

I never knew what glass noodles really were. I thought they were cellophane vermicelli noodles, which, are not available at any Alaskan store I've ever been to. And I was right, they are cellophane vermicelli noodles! But, I failed to realize that they're one in the same with mung bean thread noodles. I saw these bean thread noodles yesterday at the store and Googled them on the spot (it's how I roll) and the rest is sweet, sweet history. Expect many more glass noodle recipes in your future...you've been warned.

A creamy, Thai influenced soup filled with stir-fry vegetables, cubed tofu and chewy glass noodles. I love how quick this soup comes together and there's very minimal chopping. It's a great quick and easy dinner for a weeknight!

Thai Glass Noodle Soup

Serves 6

Notes: The glass noodles will absorb a bit more liquid the longer they sit in the soup. Oftentimes the storebrand of Worcestershire sauce is vegan and I believe the Annie's brand has a vegan one as well. I really like Thai Kitchen brand of coconut milk. Before opening it, vigorously shake the can to mix it.

Noodles:
4 oz. glass or cellophane vermicelli noodles (mung bean thread noodles), dry
Broth:
4 cups vegetable broth
1 thumb-sized knob of fresh ginger, peeled and minced
1 Tbsp. soy sauce
1 Tbsp. vegan Worcestershire sauce (storebrand or Annie's can be vegan)
1 tsp. turmeric
1 tsp. brown sugar
1 tsp. rice vinegar
1 tsp. Hoisin sauce
1/4 tsp. fresh chili paste
Conclusion:
12 oz. frozen stir-fry vegetables (about 3 cups)
1 15 oz. can full-fat coconut milk
10 oz. extra firm tofu, cubed small
1/2 lime, juiced
fresh cilantro, chopped (garnish)

Bring a teapot full of water to a boil. Place the dry glass noodles in a large bowl. Cover with boiling water and allow to sit for about 6 minutes. Drain and set aside.

In a large soup pot, bring all the broth ingredients to a boil. Stir well. Reduce to low and add in the vegetables. Allow to cook for about 5 minutes.

Remove from heat and add in the remaining conclusion ingredients except for the cilantro. Stir well and add in the cooked glass noodles.

Serve hot and topped with fresh cilantro!

Good deed of the day: Please, please, pleeease sign this petition on Change.org! It seriously took me 5 seconds (yes, I counted) and you will be my hero, and also a hero for these poor little ducks. So please, just do it! Petition on Change.org - Stop Torturing Ducks for Foie Gras

German word of the day: Glass noodles --> Glasnudeln (pronounced: glassnoodlein) - yep, even the Germans have a word for these addictive noodles!

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Protein Packed Vegan Sloppy Joes

February 18, 2014 Kathleen Henry

I cannot believe I've never shared my sloppy joe recipe with you before! Todd was surprised too, as we make them enough.

Sloppy joes were kind of a treat when I was growing up, and so every now and again I really enjoy making them. Back in the day, ours were moose sloppy joes...always with the moose! My Dad loves to tell the story of one particular time when he made hamburgers. Us kids were confused and delighted by the taste. They were the best burgers we'd ever had...they were beef. We had never had beef hamburgers before. Such is the childhood of an Alaskan girl.

Well, I'm happy to say that my moose (and cow) eating days are behind me. Of course, these sloppy joes have undergone a good-for-you veggie makeover. Lentils, black beans, and TVP give these sloppies a super healthy protein punch! No animals need be harmed in the making of these two-thumbs-up, delicious sloppy joes.

Are you paying attention, Alaskan friends and family? Just put down the moose sloppy joe...

Protein Packed Vegan Sloppy Joes

Serves 6

1 cup red lentils, dry
3 cups water
pinch of salt
1/2 Tbsp. olive oil
1/2 red onion, diced
3 garlic cloves, minced
2 tsp. ground cumin
1 tsp. chili powder
1 15 oz. can of black beans, drained and rinsed
1 15 oz. can of tomato sauce
1/4 cup ketchup
1 Tbsp. Worchestershire sauce
1 Tbsp. apple cider vinegar
2 tsp. mustard
1 tsp. sugar
1/2 cup TVP (textured vegetable protein), dry
1 Tbsp. nutritional yeast
hamburger buns

In a small saucepan combine the lentils, water, and salt. Bring to a boil over high heat, then reduce to low and simmer for about 20 minutes, or until the lentils are tender. Drain and set aside.

In a medium saucepan, heat the oil over medium-low. Add the onions and garlic. Saute for a few minutes. Add the cumin and chili powder and continue to saute another few minutes, until fragrant.

Add in the remaining ingredients, including the cooked lentils (but not the buns, of course!) and simmer for about five minutes, or until the water has been absorbed, stirring occasionally.

Spoon onto a hamburger bun and serve hot!