Berry Lemonade Smoothie

Thirsty?  This ultra-refreshing, sweet, summery smoothie is just what the doctor ordered.

In honor of the 5th Virtual Vegan Linky Potluck, I present one of my new favorites: a Berry Lemonade Smoothie.

Serves 1

Ingredients
1 cup lemonade (I used Newman’s Own diet lemonade)
Generous squeeze of fresh lemon juice
3/4 cup frozen strawberries
1 cup fresh blueberries (can also use frozen)
5 fresh mint leaves
Agave nectar or other natural sweetener to taste

Directions
Blend first 5 ingredients together until smooth.  Taste and add sweetener if necessary (it may be tart depending on the lemonade you use and the sweetness of your fruit).

Drink up and enjoy!!!

Neat Fiesta Rollups

If you follow me on social media, you may already know that I took a brief hiatus from blogging over the past week and a half following the sudden passing of our beloved cat, Marty.  I wouldn’t say that things are back to “normal,” but they are certainly getting better.  Most importantly, Stewie seems to be doing remarkably well in his adjustment to life as a single cat.   Thanks to those who have offered support and condolences during this difficult time.

I’m back today for the fourth installment of the Virtual Vegan Linky Potluck with some delicious Fiesta Rollups made with Neat.

Neat is a meat substitute made from pecans, garbanzo beans, cornmeal, and spices.  Its texture goes perfectly in these pinwheels but if you don’t have any, you can simply leave it out.

Neat Fiesta Rollups
Serves 3-4 as an appetizer

Ingredients
1 lavash (I used Arnold’s brand)
3/4 cup vegetarian refried beans, warmed
3/4 cup prepared Neat (I used the Mexican Mix variety)
1/2 cup salsa (I used Tostitos medium chunky)
1/4 of a fresh avocado, finely sliced
1/4 of a fresh red bell pepper (about 1/2 cup), chopped and lightly sauteed

Directions
Prepare all of your ingredients ahead of time.

The assembly for these is akin to your basic pinwheel: Lay the lavash out on a flat surface.  Spread the refried beans evenly over the entire lavash.  Then, start to roll and layer.  You do this by starting at one end of the lavash and adding a line of a given ingredient, then rolling it again, adding another ingredient, and so forth until your entire lavash is rolled.

Mine went: Neat, avocado, salsa, bell pepper, avocado, Neat.

Then, slice the lavash roll crosswise to make your pinwheels!  Super-easy, and super-adaptable–use whatever ingredients you have on hand.

P.S. – My omnivore husband loved these too!  And he is not into the meat “substitutes,” believe me.

Summer Strawberry Arugula Salad with Maple Lime Vinaigrette

Hey there!  Hope everyone is having a great week–it’s already more than halfway over!

For the second installment of the Virtual Vegan Linky Potluck, I’m sharing yet another fabulous and simple way to enjoy summer produce.  Feel free to substitute whatever greens and fruit are abundant and tasty right now where you live–the sweet, tangy dressing goes with pretty much everything!

Ingredients
For the dressing
2 tbsp. balsamic vinegar
1 tbsp. maple syrup
3/4 tbsp. freshly squeezed lime juice
1/2 tbsp. finely chopped fresh mint
dash of salt and pepper

For the salad
6-10 strawberries depending on size, sliced (about 3/4 cup) (or blueberries or other delicious seasonal fruit)
3 cups arugula (or spinach or other green)
5-6 fresh basil leaves, thinly sliced (use more if you love fresh basil like I do!)
1/2 medium shallot, thinly sliced
2 tbsp. toasted pine nuts (walnuts or almonds would also be great)

Directions
Whisk together all dressing ingredients until well combined.  Combine salad ingredients, tossing until well combined, then add dressing and chow down!

 

Unfortunately I am still having issues with WordPress, so my posting has continued to be limited.  I’ve learned that it may have something to do with computer system updates (??), which unfortunately are out of my control, but I’m hopeful for a resolution at some point in the near future.

In the meantime I’ve been *trying* to be more active on Twitter, Instagram, etc., just so that you all know I’m still alive!

Enjoy the rest of your week!

Mojito Stone Fruit Salad

Today I am sharing my current obsession: a stone fruit salad with hints of mint and lime reminiscent of a delicious mojito!

Tangy, sweet, and insanely refreshing, this fruit salad is a perfect way to take advantage of summer’s amazing bounty. It makes a delicious breakfast or snack and is easily multiplied for a party, picnic, or bbq.

Mojito Stone Fruit Salad
Serves 2 as a snack or side, or 1 as a big bodacious breakfast
Vegan, raw, gluten-free

Ingredients
1 nectarine (or peach), pitted and diced
1 plum, pitted and diced
10 cherries, pitted and quartered
1 tsp freshly squeezed lime juice
1/2 tsp grated lime zest
1 tsp finely chopped fresh mint

Instructions
Combine all ingredients in a large bowl and mix well, stirring gently to avoid bruising the fruit.

Enjoy as is or top with coconut whipped cream for a little decadence! (I like this method by Angela of Oh She Glows).

Recipe notes:
1) Conventionally grown stone fruits tend to carry a lot of pesticides on their skin. In this one you’ll be eating all the skins, including that of the lime, making this one recipe for which you may want to consider using organic ingredients if available.
2) If your fruit is underripe or you find the salad comes out more tangy than you’d prefer, go ahead and add a little bit of sweetener. Agave nectar or some cane or turbinado sugar would work beautifully.
3) If you are making this to serve at a gathering I would suggest waiting to toss it all together until you are just about ready to serve. This will prevent those sassy cherries from staining the whole thing red!

Have a wonderful, happy, healthy 4th!!!

UPDATE: I have entered this recipe in today’s Virtual Vegan Linky Potluck!