Caring Cook

My favorite way to start my mornings is with a delicious smoothie that has a scoop of Vega added in. Lately I have also been juicing. As hard as I try I don't get enough greens in my diet or not as much as I'd like to be getting. So here are the recipes I start my day off with :)

Vega Smoothie for Two

In a blender add:

One or Two bananas

One cup Frozen Blueberries

One cup Frozen Strawberries

Two scoops Vega

One cup Almond Milk

add water till you reach you favorite consistency.

Blend till smooth

Green Juice

In a Juicer juice

One head romaine lettuce

one bunch kale

three - five stalks of celery

two pears

one orange

one apple

mix, pour, serve and enjoy!

Before I started my transit journey around town distributing my donation cans, I decided to fuel-up at a new restaurant I discovered on askveg.com. Bonchaz is a nice little bakery with catchy French music and two completely vegan option, Soup and Sandwich. The Soup and Sandwich combo came to $7 and was pretty delish as well. The service was great and they even let my place my Cove Guardian Donation Can next to the comment box. For dessert I went around the corner to Gorilla Food for a strawberry bliss smoothie. YUM!

Heres what I had

Heres where the Cove Guardian Donation Can is

Last night we tried this yummy recipe Italian Easter Pie from the cookbook Vegan Fire & Spice by Robin Robertson. I served it up with mashed potatoes but wish I had also made asparagus and gravy with it. Either way it was good and I'll be making it again for sure. It wasn't super spicy like the title of the book would have you believe.

Got these recipes from La Dolce Vegan.

Sherri's Black bean Chili on pg. 164 is easy to make and tastes great. I really love when a author suggests other dishes and recipes that go well together and that exactly what Sarah did. On pg.271 are Basic Baking Powder Biscuits and they are super quick to whip up while your letting the Chili simmer.