Category Archives: greens

My Current Food Obsession

Lately, I’ve been craving salads like crazy (I imagine his has something to do with all the junk food and comfort food I’ve been eating since late summer). So, inspired by a photo I saw on Pinterest, I made a week’s worth of salads in mason jars.




They’re so easy to make and I love having something to grab on my way out the door in the morning. It makes a great time-saver if you make them ahead of time.

The concept is simple: put your dressing on bottom and top with your salad toppings and then, your greens. When you want to eat it, just dump it into a bowl and enjoy. I have a bowl that folds flat that is perfect for carrying to work (from The Pampered Chef!).

The salads keep for a solid 5 days without getting soggy.

The top jar is (bottom to top):
Salsa, avocado, black beans, and spinach.

The next photo is:
(Front) Orange dressing, mandarin orange slices, sunflower seeds, and spinach.
(Back) spicy tahini dressing, cucumber, radish, sunflower seeds, spinach.

Bottom photo:
Avocado, creamy mustard vinaigrette, cucumber, cranberries, sunflower seeds, spinach.


Bitter Melon and Chayote Greens

I tried the bitter melon greens and the chayote greens with mild success.


Bitter Melon Greens

The bitter melon greens were so bitter, I couldn’t eat them. They cooked much more quickly than anticipated, but, I think even if they were slower to cook, I wouldn’t have been able to get them any less bitter. Maybe if I had let them sit in salt water overnight? Anyway, I’m really not too disappointed with the way they turned out – it was sort of expected.


The chayote greens took longer to cook than expected, so they didn’t go with the dish I made as well as I was hoping. Next time, I’ll know to cook them longer so they break up a little better.


First Farmers’ Market of the Season

Friday I went to my first farmers market of the season. Really, it was the second week they set up.

This year, it’s bigger than it was last year, with an extra block of food, music, and other goods.

Every time I go, I fill at least one big canvas bag with every vegetable I can get my hands on. I prefer getting things I can’t find in grocery stores, and the farmers market never ceases to surprise me with foods I’ve never heard of or seen anywhere else. Friday was no different.

I walked away with beet hummus, veggie chips (which includes oven baked carrots, green beans, purple sweet potato, and taro root), frog balls (pickled Brussels sprouts),  apple chipotle bbq sauce,  chayote greens, bitter melon greens, black eyed pea heads (greens?), and round zucchini. Dinner was grilled corn on the cob (on a stick, covered in chili powder) with fresh squeezed lemonade.

I’ve never eaten any of the greens before. I’m pretty excited, and will post an update as soon as I make something with them.


>Vegan MoFo Day Seventeen: Recipe Review and Thanksgiving, part one

>Today is just a roundup day. The only exciting food thing I did today wasn’t my own recipe. It came from The PPK in October. Its a recipe from Isa’s upcoming cookbook (which I cannot wait to get). It was the Miso Soba Stir Fry with Greens and Beans, and it rocked my socks. Its also probably the healthiest meal I’ve eaten in weeks. Instead of adzuki beans, I used a can of red kidney beans. I also used rainbow chard from my garden, instead of Swiss chard.

Thanksgiving is a week away. Panic is about to set in. I think I know what I’m going to be eating, and I think its going to include this stuff:

Field Roast Celebration Roast. This thing is so delicious. You should all do your best to try it sometime. (and, FYI, right now, Savemart is carrying it!)

Heavenly Potatoes, veganized. This is my aunt’s recipe, I’ll post it tomorrow.

Maple Yams (to-die-for) I’ll also post this recipe tomorrow

Fruit Salad

I’m making rolls with this great recipe from Colleen on VegWeb. Honestly, its the only yeasty bread recipe I have ever had success with.

Dessert – My sister is making (vegan) pecan pie – my favourite!, and I’m making Pumpkin Cheesecake with Candied Cranberries. Again. I made it last year, and it was a big hit.

I feel guilty – this was probably the laziest Vegan MoFo post ever. Tomorrow, I’ll be better. and I’ll give you lots of yummy recipes.

What are you eating for Thanksgiving?

>The Green Smoothie List

>A few things:
1. No, you really can’t taste the spinach
2. Always use fresh spinach (organic whenever possible)
3. Buy a bunch of spinach rather than a bag of spinach – you’ll save some money.

This is another from kellycrochets,  (I didn’t want to lose it in the move) I’ve been compiling as I make them, and will add more as I make more.

I usually use frozen bananas in my smoothies. and I like mine kind of thick, so I don’t usually add much water.

*The Cramp Cure Smoothie* 
12 ounce water 
7 ice cubes 
2 carrots 
1 frozen banana 
4 medjool dates 
1 tablespoon agave or honey 
pumpkin pie spice (cinnamon, nutmeg, clove) 
Some ground flax seed 
Mix Well 

*Lemony Cherry smoothie* 
1 lemon 
1 mango 
1 banana 
a few cups of spinach 
a few cups of fresh/frozen pitted cherries 
water to blend 

*Green Lizard Smoothie* 
a few oranges (I usually do at least two) 
a banana 
a few cups of spinach 
blend the oranges first then add banana and spinach – that way you know how much water you may need to add 

*Peachy Smoothie* 
1-2 peaches 
1 mango 
1 banana 
a few cups spinach 

*Green Monster Smoothie* 
6 cups of spinach 
1 mango 
1 bag of grapes- about 1 lb or so 
Water- enough to get the food mixed- 1/2 cup

***ADDITION 4.24.2010***

Yesterday for breakfast I made a smoothie with:

3 papayas
1 frozen banana
3-4C spinach
enough water to blend

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