All posts tagged spinach

Cheer Up Green Shake (Raw)

Published May 23, 2013 by Vegan Derby Cat Party


Hey all!

This will be the last post before we head on down to Portland for Vida Vegan Con 2013 this evening! Just a little green shake I made to cheer myself up after talking with the financial people over at the hospital where I took my uninsured, fractured arm, back in April. :p I’m going to try to put that out of my mind until next week so I can enjoy all the festivities this weekend. Should be quite a lot!

We had been eating all raw since Sunday to cleanse before what will be an incredible amount of vegan food and treats this weekend, but we broke it last night with a trip to our favorite Seattle vegan bar, Highline. I figured I should probably get the tum ready with these yummy steak & black bean nachos they had on special.


Mmm! Those were good. But after feeling a little down and unmotivated after this morning’s conversation, I decided a little chlorophyll might do a body good. That, and I had a craving for a vanilla milkshake! I made a proper green revision of my previous Raw Vegan Milkshakes. Here’s the recipe!

Cheer Up Green Shake (Raw)

2 c. almond milk (raw or store bought)
3 ripe bananas, halved
2+ c. frozen spinach
1/2 c. frozen pineapple chunks
1 tbsp. flax seeds, optional
2 tbsp. raw carob powder, optional
1 tbsp. + 1 tsp. vanilla extract
1/2 tsp. cinnamon
pinch of nutmeg

2-3 c. of ice, to liking


Blend all ingredients in a high speed blender, adding ice a cup at a time, to preference.

Okay, now to go pack, wash my hair and shower. I look forward to seeing so many of you in Portland very, very soon! ~Ty

(I included a current pic of me, so you can spot me and say hi!)


Vitamix Green Smoothie #1 (green smoothie #13)

Published February 24, 2011 by Vegan Derby Cat Party

Okay, so after hours of watching Vitamix videos, and reading comparisons with Blendtec, I came to the conclusion that I’d made the right decision in a power blender. (If I did indeed need a power blender at all!) Vitamix appears to be the best one for green smoothies… precisely what I plan to make in them. Another look at their 30 money back guarantee brought to my attention that they will even pay for your shipping back if you want to return it. So fine. I opened up the manual/recipe book/materials it came with and popped in the DVD.

Even after watching all the demos of it’s features, I still think I will mostly be using it for green smoothies. Occasionally soup. (it can make HOT soup!) And every so often frozen desserts. (it can do ice cream in minutes, and other such frozen type treats.) Wait! Am I keeping it? I still hadn’t taken it for a test drive, as I was out of greens this morning. A stop at the store for some organic spinach was all I needed to take it on it’s first test run.  And we have video…

As you can probably tell I was really impressed with the results. Similar ingredients in the KitchenAid were still yielding smoothies that you had to chew a bit per sip. This was actually smooth. The only bits still visible were teeny little bits of the apple skin, which probably would have disappeared if I’d kept on blending. (It blended so fast!) Oh, and that whole worried about it not locking onto the base thing? I didn’t notice a problem. So yah, it’s looking like the Vitamix might have to stay… 😀

Today’s Smoothie was:

2 cups of water
*1/2 cup of almond milk
*4 cups of spinach
1 apple, quartered, core intact
1 banana
*1/4 c. frozen berries
*1/2 c. frozen mango
*1/2 c. frozen pineapple
drizzle of raw agave

*these measurements are approximations!

Mac and [Daiya] Cheese w/ Spinach

Published January 26, 2011 by Vegan Derby Cat Party

So here’s a new variation of my mac & cheese. I use Daiya cheese because it’s the only one that melts and tastes like actual cheese, but use whatever vegan cheese you like best. I use a combination of mozzarella & cheddar for the best flavor, but all cheddar will work too. If you’re serving this to those who don’t like heat, leave out the cayenne pepper and put some crushed red peppers out for those who need some! I also added some greens to health it up! If you use greens & whole wheat pasta, give it a little extra salt as these two tend to suck up some of the flavor. (If you like, you can also make this junkier by leaving out the greens & nutritional yeast.)

Mac and Cheese w/ Greens

salt for water
1 lb pasta of choice
1/2 package (5-8 oz) frozen greens of choice, I used spinach

1 tbsp. vegan butter
1/2 large onion or 3-4 shallots, finely chopped
2 tbsp. unbleached all-purpose flour
3/4 c. beer
2 c. non-dairy milk
salt, pepper and cayenne to taste
2 tbsp. dijon mustard, or other mustard you like
1 tbsp. ketchup
1 c. vegan mozzarella shreds
1 c. vegan cheddar shreds, plus additional 1/2 c. reserved for topping

1/2 c. nutritional yeast, divided, optional
1/2 c. panko bread crumbs, for topping


1. Bring a large pot of salted water up to a boil. Cook pasta according to pasta directions. Add frozen greens in for the last 5 minutes of cook time.

2. Mist a large skillet with olive oil and dd butter. Heat to medium and add onions, cooking about 5 minutes. Add flour, stir to coat onions, and cook 1 minute. Add beer and cook off for about 2 minutes, this will thicken up a lot. Whisk in milk, and let bubble until it thickens. Salt, pepper, and cayenne to taste. Stir in mustard, ketchup, and lower heat. Add cheese shreds and 1/4 c. nutritional yeast, if using. Stir until melted. Adjust seasonings if necessary. Turn on broiler.

3. Drain pasta, and combine with cheese sauce in an oven-proof  dish. (I cook the pasta in my large dutch oven, drain & return it to the same pot, and add cheese sauce. It saves a step, and a pot.) Top with bread crumbs, remaining nutritional yeast, if using, and cheddar shreds. Place under broiler for 5 minutes, or until cheese is melted.

When the milk bubbles the sauce will thicken up.

stirring in the cheesy goodness

Broil until cheese melts and breadcrumbs are golden.

Serve and Enjoy! : )

Unstuffed Shells

Published November 14, 2010 by Vegan Derby Cat Party

Last night I was looking over an italian menu while trying to figure out what to eat, and saw stuffed shells. This launched me into a huge missing cheese/wanting to eat raviolis and pink sauce and calzones. I was just looking in the cabinet to see what I could whip up for lunch and saw a bag of whole wheat shells, and some silken tofu. I put this creamy shell pasta together as a healthier homage to stuffed shells and to get my “ricotta cheese” fix.  : )

Unstuffed Shells

16 oz. whole wheat shells, or other pasta, cooked according to package directions

Vodka Sauce (or leave out the vodka for a pink sauce)
2 tbsp. olive oil
1/2 medium onion, chopped
3-4 cloves of garlic, minced
1/4 c. vodka, if using
1 28 oz. can of crushed tomatoes
2 tsp. tomato paste
1 tsp. italian seasoning
1 tsp. dried basil
1 tsp. dried oregano
1 tbsp. dried parsley
salt & pepper & crushed red peppers to taste
pinch of sugar
1/2 c. of stock (or 1 boulion cube + 1/2 c. water)
1/2 – 1 c. soy milk or soy creamer

Spinach Ricotta mixture

1 package extra-firm silken tofu (or extra-firm tofu, drained & pressed), crumbled
3 tbsp. mozzarella style shreds
3 tbsp. nutritional yeast
3 tsp. lemon juice
1/2 tsp. garlic powder
2 tsp. dried basil
1 tsp. dried oregano
fresh ground pepper
1/3 c. frozen chopped spinach, thawed (honestly, i don’t even thaw mine, i just break it up and mix it in!)


1. Prepare spinach ricotta mixture by combining all ingredients, and set aside.

2. Heat olive oil over medium heat in a medium saucepan. Add onion, and cook for 5 minutes. Add garlic and cook for another minute. If making vodka sauce, add it now, and let it reduce by half.

3. Add crushed tomatoes, tomato paste, seasonings, stock and spinach ricotta mixture. Reduce heat to low and simmer, covered, for at least 20 minutes, to let flavors combine. Add soy milk, stirring until heated through.

4. Combine cooked pasta, and sauce. For baked shells, sprinkle with additional cheese shreds and put it under the broiler for 5 minutes.

I topped mine off with about 1/2 c. nutritional yeast and 1/3 c. vegan parm. Enjoy!   : )

spinach, sweet potato & lentil stew

Published March 16, 2010 by Vegan Derby Cat Party

ok, this is a recipe based loosely off the kind diet‘s sweet potato & lentil stew, just re-invented to suit my taste, pantry and nutritional needs. i served it over quinoa, and they suited each other nicely. what’s nice about quinoa is it’s a whole grain, and it only takes 10 minutes to cook. i LOVE brown rice, but i also love 10 minute readiness.

there is something i find incredibly soothing about prepping ingredients. you’ll always see them all nice and neat on my counter, just like the cooking shows. it takes the stress out of cooking when you know everything is all ready to go in.

some of the biggest changes i made were:

spinach! my bag of spinach was on it’s last leg and needed to be put to use. spinach has all kind of good stuff like calcium, folate, and vitamin A. but it also has iron! and as someone who’s been borderline anemic since childhood, i try to include it into my meat-free diet. hi mom!

Kombu! kombu is a type of seaweed. it comes in dried strips. it’s great to soak with dried beans to tenderize them, which makes them more digestible. (read: less gas) this is the method used in macrobiotic cooking. it’s also got fiber, sodium, calcium, magnesium, and potassium. sea vegetables are also said to protect against, and counter the effects of radiation.

apparently you can also boil a strip in 4 cups of water to make a stock. convenient… this recipe called for 7 cups of vegetable broth, and i only had 1.5 c. i just soaked it for about 10 minutes and then cut it into inch size pieces, and put it back in the water until i was ready to use it. (it would cook further in the pot anyway.) next time i will just soak it with the veggie broth.

besides that, i upped the spices quite a bit. i like cinnamon in food. so if you don’t, you can use half a teaspoon, or omit it entirely. this stew is also amazing with a cup of butternut squash added in with the sweet potatoes.

Spinach, sweet potato & lentil stew

1 dried strip of kombu, optional
1/4 c. olive or canola oil
2-4 cloves garlic
1 large onion, chopped
2 small tomatoes or a pint of cherry tomatoes or a 14 oz. can of tomatoes, drained
2 tsp. minced fresh ginger
2 tsp. turmeric
1 tsp. cumin
1 tsp. curry powder
1/2 tsp. chili powder
2 tsp. coriander
1/2 – 1 tsp. cinnamon
sea salt & cayenne pepper to taste (or black pepper if you don’t like heat!)

1/2 – full bag of spinach, torn or roughly chopped
3 medium sweet potatoes, peeled and cut into 1/2″ pieces
7 c. stock
1 c. lentils of your choice


1. if you decide to use the kombu, just put it to soak in 2 c. of the vegetable broth for about 10 minutes. it will rehydrate and turn the color of cooked green peppers. take it out, slice into 1″ pieces, and return to broth.

2. heat oil over medium heat in a large dutch oven. add onion and garlic, stir for 2 minutes. stir in tomatoes and ginger, and cook for 3 more minutes. now add sweet potatoes, spinach, broth, spices and lentils. let it come to a boil, reduce heat and simmer for 40 minutes, or until sweet potatoes and lentils are tender.

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