Recipe Round-Up: Greens 24/7

How about some more greens? I do love greens! I was pretty excited to find a copy of Greens 24/7 by Jessica Nadel on sale for $10 at one of those book stands in the middle of shopping centres. They actually had quite a few vegan cookbooks there, which was nice to see! And I had a nice chat to the sale person about vegan food. So all around good. This book is filled with recipes highlighting greens, with chapters including Smoothies and Breakfasts, Green Sides and Small Bites, Green Soups and Salads, Green Main Meals, and Green Cakes and Desserts. I have made a lot of the smoothies, of course, so I hope you will indulge me with this post that is half smoothies!

Tropical Green Smoothie: This is sweet and tropical, with mango and banana. The liquid is meant to be a mix of pineapple juice and water, though I used a blend leftover juice from some tinned pineapple and coconut water.
Rating: :)



Chocolate Superfood Smoothie: This smoothie needed to be colder and thicker for my preference, the only frozen thing in it was banana. It gets its name from raw cacao powder, cinnamon, chia, maca, and a sprinkle of raw cacao nibs.
Rating: :)



Cherry-'Kale' Quencher Smoothie: I used spinach instead of kale, I am just not a huge fan of a lot of kale in smoothies. This is a tart and refreshing smoothie, and perfectly cold and thick if you use frozen cherries like I did/ I reduced the amount of avocado in it to 1/4, rather than a 1/2, because too much avocado in smoothies makes me feel a little queasy. This uses coconut water and pomegranate juice as the liquid, making it an excellent post hot yoga breakfast.
Rating: :)



Back to Basics Green Smoothie: This is pretty much similar to my regular smoothie mix, though using strawberries instead of mango. I used all frozen fruit, to make it cold and thick.
Rating: :)



Peachy Keen Green Smoothie: This smoothie was so yummy! Peaches, celery, cos, and banana make a creamy and sweet delight. The recipe needs a small amount of apricot juice, and I didn't feel like buying a whole big tin of nectar, so I just soaked some dried apricot in water overnight and added that. I could taste the lettuce a bit in the aftertaste, but overall it was superb.
Rating: :D



Bubble and Squeak: This is a mix of mashed potatoes in cabbage that is fried, baked on the stove, and then grilled. Mine didn't really get firm or crispy enough to slice and serve, I had to scoop. Though I don't have a cast-iron pan, which may have contributed. I would have liked some more cabbage in it, but I will never complain about lots of potato! It said is serves four, I got three serves as a side to some scrambled tofu.
Rating: :)



'Spicy' Peanut Noodle Bowl: Of course, I left out most of the spicy, using just a small bit of sriracha to bring a gentle heat. I also decreased the amount of soba from 450g to 180g, and added 200g of Japanese marinated tofu, which gave 3-4 serves. I changed the order of events a little. I blended the sauce before cooking the noodles, then stir-fried scallions and tofu, added the cooked noodles and greens (broccoli, snow peas), added the sauce, and then cooked through to head.
Rating: :)



Ginger Bok Choy and Sweet Peas with Miso-Glazed Tofu: This attracted my attention immediately - miso and tofu are two of my favourite things. The tofu is smothered in a miso and mirin mixture, then grilled. It is meant to be 450g tofu sliced into 12 slices, though I found I only had enough of the glaze to cover 8 or 9 slices, so I made some more. The end taste is subtle, but nice. I couldn't find snap peas, so I used snow peas, and I served it over an ancient grains blend rather than just quinoa.
Rating: :)



Creamy Spinach Curry With Tofu Paneer: This is so simple and fast to make, and very tasty. The saucy sauce is a mix of pureed tinned tomatoes, light coconut milk (the recipe called for full fat, but given my coconut fat sensitivity I only ever use light), and spices. Tofu cubes (I used a medium-firm tofu, and 250g rather than 175g) are simmered, before spinach is added. I couldn't find any bunches of spinach, so I used all baby spinach leaves. Served over brown basmati rice, that soaks up all the sauce.
Rating: :D



Moroccan Tagine with Apricot Couscous: This is a big mix of vegetables, chickpeas, and spices that is served over couscous soaked with diced dried apricots and cinnamon. I had to add some extra water to the vegetables for the simmering time to get everything soft. It was a lovely combination of ingredients, though I wish ths sauce just had a little bit more depth.
Rating: :)



Cute Kitty Photo of the Post



This sweet girl is a boarder at work. She loves to go 'blep'!