Vegan MoFo Orange Week – Fun with Fruit

Good day, blogosphere!  [Disclaimer: I have pre-scheduled this post for Saturday, September 14, which also happens to be Yom Kippur.  Since I will not be eating, I also will not be checking in with food blogs, so if you leave me a comment and I don’t respond right away, I’m not ignoring you!  I’m just hungry.]

There are so many lovely orange fruits out there–mangoes, papayas, persimmons, apricots, and of course oranges!  Today I will be discussing oranges and peaches.

You may think that peaches are yellow (or even red, because of their skin!), but today I’m calling them orange. And this chart backs me up!



Besides, I said I had a MoFo theme, but I never said there would be any science to it. 🙂

Anyway.  Beautiful orangey oranges!

Orange Slices

Orange Slices

I love raw orange slices for breakfast or a pre-workout snack.  There is also nothing quite like fresh-squeezed orange juice, served as a side with breakfast or used as the base for a fruity smoothie.

This week I came up with another fun use for orange juice–Creamsicle Frozen Yogurt Pops!

Yogurt Pops 003

Yield: 6 pops (my mold only holds 4 but there was definitely enough yogurt for 6! I know because I ate the excess for dessert :))
Time: 5-10 minutes (depending on how long it takes you to juice!)

You Need:
Juice of 2 navel oranges (mine yielded a generous 3/4 cup of juice)
1 pint of plain So Delicious coconut milk yogurt, or other non-dairy yogurt of choice
1 tsp. pure vanilla extract (omit if using vanilla-flavored yogurt)

To Make:
Add ingredients to a blender and blend until well-combined. OR: add ingredients to a deep bowl and blend using an immersion blender until well-combined.  Fill popsicle molds with mixture and freeze overnight or until solid.  It’s that easy!

Note: the orange flavor of these is fairly muted.  You could amp it up by adding the juice of an additional orange.  This would also make the texture of the pops slightly more icy and less creamy.

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My popsicle molds have a little built-in straw on the side through which you can supposedly sip up leftover popsicle meltiness.  I usually eat mine too quickly for there to be much melting though.

Yogurt Pops 002

Moving on…

Peaches and orange together also make a lovely pairing.  The tart citrusy taste of the orange works so well with the smooth sweetness of the peach.  I blogged recently about the Summer Orchard Bruschetta from Happy. Healthy. Life. (click for recipe) that I made for our softball team’s end-of-season barbecue.  Seriously, try this recipe before the last of 2013’s peaches are gone!

Summer Orchard Bruschetta 1

I also love these flavors blended together into a Peach-Orange Smoothie.

Peach Smoothie 1

This one contained 1 cup of orange juice, 1 fresh peach, 1 frozen banana, and 1 tbsp of hemp seeds.  It was SO refreshing and energizing.

Peach Smoothie 2

[I tried (with minimal success) to photograph this smoothie without the stupid BarBri logo getting in the way.  While I normally try to avoid all reminders of the bar exam, I can’t help that I really like their smoothie cup!]

And here’s a yummy peach recipe for you, which I call Peaches ‘n’ Cream Overnight Oats:

MoMo 001

To make this, I followed the recipe for Overnight Strawberry Banana Bread Oatmeal by Synthia from Cookies to Kale (click for original recipe), but I subbed chopped peaches for the strawberries, and used coconut-almond milk instead of water for extra creaminess.  This is a very filling breakfast!

Alright, back to starving.

Peanut Passion

Well, I knocked out my take-home exam yesterday, so today I’m going to finish my short paper and then get crackin on the long one.  All I really want to do is go for a run and spend the rest of the day drinking margaritas.  At least I have a mini-Cinco de Mayo fiesta with H to look forward to tonight.  I’m making Ancho Lentil Tacos from this recipe, posted Tuesday on the Post Punk Kitchen blog.  My lentils are currently simmering away, which I find very exciting.  We’re also going to have guacamole (duh) and Coronas.  Hooray!

Anyway, I don’t have that much time to post but I was feeling antsy about blogging so I am putting up some pictures of peanutty goodness that I recently enjoyed.

First up is the Love Bowl from Good Karma Café in Red Bank, NJ.  Menu description: Sautéed seasonal greens, brown rice, black beans and your choice of tofu or tempeh. Topped with your choice of sauces: Thai coconut, spicy peanut or sweet mustard sauce.


I chose tofu with spicy peanut sauce.

Good Karma is a vegan restaurant with alot of raw options and is close to my parents’ house so I gave it a try when I was visiting them for Passover a couple weeks back.  This thing was really…nourishing.  I mean, it tasted nourishing, if that makes sense.  The greens (I think they were collards) were quite bitter but the tofu and beans balanced it a little.  The sauce was really thick and filling.  Definitely not spicy, and I would have added hot sauce if I could have done so without having to travel past my grandmother’s watchful Passover eyes (tofu, beans, rice, and peanuts are all “kitnyot”…not strictly kosher for passover for many people) to get it!  I also think I would have enjoyed this more if the peanut sauce had been thinned and sweetened with a little agave for a better balance of flavors.  Overall, though, I liked it, and I’m looking forward to visiting Good Karma again next time I’m in NJ and trying some of the other yummy-sounding things on their menu.

Next we have my Easter dinner.  Ha, yes, I’m transitioning from Passover to Easter just like that.  H and I went to his family for dinner on Saturday night of Easter weekend and I was feeling a little awkward beforehand, since at that time I was contending with not only vegan food restrictions but Passover restrictions as well.  Hence, I brought my own dinner.  I felt like maybe this was a dick move, but his family was totally cool with it, and relieved too, I’m sure.  I hate being an inconvenience when other people are going out of their way to be nice and have me over for dinner.   Anyway, it all turned out fine, except that, like a fool, I left my camera at home so I don’t have a picture of the assembled dinner. But here are some of the components of what I ate:


This is my version of the Maple Ginger Mango Tofu from the Love Veggies and Yoga blog. It is Maple Ginger Peach Tofu, since I used this:

I sliced the tofu reeeeally thin, as instructed:

The veggies in the first pic are from the frozen packaged Trader Joe’s “Harvest Hodgepodge” mix.  Genius.  I always have this in my freezer.  I enjoyed the tofu and veggies over rice pad thai noodles, topped with Peanut Passion Sauce from Eat, Drink, & Be Vegan.

This is the sauce:

It is awesome.  Like, really friggin’ awesome.  I do not make it that often, because it is so high calorie, and H and I are both on the wedding diet so it’s not really a wise thing to keep on hand.  However, a batch of this is incredibly tasty and versatile, as you can use it as a dip for veggies or a spread for sandwiches or a marinade for tofu, etc. etc….or you could do like I do and mix in some coconut milk and then slather it all over some pad thai noodles.  That’s the stuff. I used part of this batch as noodle sauce, and contributed the rest of it as an appetizer (with crudité) for the Easter gathering at H’s house. It was a big hit!

Then I ate the leftovers (noodles, Peanut Passion sauce, veggies, and plain old sauteed tofu, since I finished all the Peach tofu at Easter dinner!) for lunch over the next week:


With a buttload of chili garlic sauce, obvi:

Finally, though it’s unrelated, I thought I’d share the fact that last week, the search engine term “me want honeycomb” was used four times to find my blog.  Yeah…I don’t know.

Woo! Much longer post than I’d anticipated writing.  That’s just how these things go!  Back to writing things that are not fun at all…