Daily Vegan Lunch for 21 September, 2013: Superfood Smoothie

Tastes just like the $3 bottle super-sweet one you can buy from Odwalla, a traitor brand that supports Monsanto and GMO secrecy legislation, except mine is much better than theirs because mine is 100% organic, fresh, and non-GMO.

vegan superfood smoothie


4 cups kale, washed and densely packed

1.5 cups frozen mango chunks, I used ones I chopped and froze earlier this summer
2 frozen bananas, chunked
6 dates, pitted

2 cups apple juice


Combine all ingredients in a high speed blender on the smoothie setting. If you have a lower speed blender, be prepared to blend for 10 minutes, taking periodic breaks so the motor doesn’t burn out. In the case of lower speed blenders, a good strategy would be to use less kale, like 3 cups instead of four, and add an additional cup of apple juice. It will make a thinner smoothie but it will blend much more easily. The traitor brand’s Superfood smoothie is actually more on the thin side, like juice.

Daily Vegan Lunch for 9 June, 2013: Grapefruit, Mango, and Strawberries

grapefruit, mango, and strawberries

Actually, this was dinner.  I have never liked hot weather because for some odd reason it affects my digestion.  Eating a big bowl fruit for dinner seems to solve all of my hot-weather food problems.  I don’t get tummy aches, I have more energy, and I sleep better because fruit is very easy to digest.  I have noticed I have to eat 2 – 3 times as much fruit as normal cooked food in order to feel full.  If I eat a big fruit bowl for dinner I will often have a banana or an apple before I go to bed too.  Or if I’m hungrier than usual, a small bowl of oatmeal with raisins and cinnamon.

Daily Vegan Lunch for 30 May, 2013: Beyond Meat Mango Curry

This would also be great with seitan or firm tofu standing in for Beyond Meat veggie chicken.

vegan mango curry with vegan chicken


2 cups mango
1 cup onion
3/4 cup coconut milk from a can
1/2 cup plant milk, I used soy milk
3 cloves garlic
1 tablespoon Sriacha (optional)


1 teaspoon cumin
1/4 teaspoon allspice
1/2 teaspoon garam masala
1/2 teaspoon turmeric
1 teaspoon coriander
2 teaspoons amchur powder or juice of one lime


Pre chop mango and stir coconut milk, it usually separates. Fry onion in a large pan in oil until translucent, add spices and garlic. Add mango, coconut milk, and plant milk and Sriacha or hot sauce if you like things spicy. Heat through and stir. Add amchur powder or lime juice, stir well. Transfer mango mixture to blender, blend until very smooth, about 3 minutes. Cut Beyond Meat, seitan, or tofu into small bite sized pieces. Fry in a pan until heated through. Add the mango mixture to the faux chicken, heat through. Serve over rice.

Daily Vegan Lunch for 15 May, 2013: Sweet Avocado Grapefruit Mango Kale Salad

sweet grapefruit mango avocado kale salad

ah, to live the life of kiki.

ah, to live the life of kiki.


5 cups curly kale, massaged and torn into small bits
1 mango, skinned, pitted, and chopped
1/2 a grapefruit, peeled, seeded, and chopped
1/2 avocado, peeled, pitted, and chopped
1 tablespoon apple cider vinegar
1.5 cups cherry or grape tomatoes
1/2 cup orange juice only if mango is not very juicy
1 tablespoon agave nectar (optional)


Massage kale by washing thoroughly (I use vegetable wash spray) and rinsing. Sprinkle the wet kale with about a teaspoon of salt and abuse it by wringing it in your fingers, mashing, twisting, and generally maligning it until it is tender.

Peel the mango, slicing it off of the pit. Chop mango into small pieces. If the mango is not juicy, you’ll add 1/2 cup orange juice to the salad later.

Mix kale with all other ingredients until well-combined. Add orange juice if necessary.

Daily Vegan Lunch for 14 April, 2013: Fresh Mango Spring Rolls with Peanut Sauce

mango spring rolls and peanut sauce


Makes about 6 rolls


Rice wrappers
2-4 cups water
1/2 a cucumber, julienned
2 cups cabbage, julienned
1 mango, pitted, peeled, and chopped
About 1.5 cups tofu, cut into small slices or cubes
1 cup cilantro


1/2 cup peanut butter
1/4 cup water
2 Tablespoons soy sauce
1 teaspoon agave nectar, maple syrup, or 2 teaspoons sugar (see directions below)
2 drops of sesame oil (optional)
1 teaspoon Tabasco or Sriacha, or 1/4 teaspoon cayenne pepper

Other optional ingredients I did not use this time:

Cooked vermicelli or rice noodles
Daikon radish
Spinach leaves
Green onion


Rice wrappers, a.k.a. banh trang or spring roll wrappers, are from Vietnamese and Thai cuisine. You can get them in Asian markets or in the Asian food section of the grocery store.

Prepare all your filling ingredients ahead of time and lay them out in piles on a cutting board or in small bowls.

They are kind of annoying to work with but the spring rolls are so yummy it is worth it. To use them, heat 2 cups of water until the water is warm but not hot. Pour the water into a dinner plate with sides. Take one of the hard, translucent disks out of the banh trang package and lay it in the water. As soon as the water begins to absorb, flip it over. The disks are usually stamped with a pattern. The kind of banh trang I have a pattern that looks like a tire tread. The moment the tire tread is gone, lay out the banh trang on the board and fill it with ingredients. Don’t stuff it too much, think of it as a rice burrito. Fold the outer edges in over the ingredients and then roll it up like a burrito as tightly as you can. Banh trang are stretchy which is why they can be difficult to work with. Yes, they totally look like rice condoms.

Make the peanut sauce. If you’re using normal sugar, mix it with the water and microwave for 1 minute to melt sugar. Add all peanut sauce ingredients together and beat until smooth with a fork. Thin it down with more water if you like thinner peanut sauce.

Daily Vegan Lunch for 4 February, 2013: Mango Chia Smoothie

mango chia smoothieINGREDIENTS

1 ripe mango, skinned, pitted, and chopped
1 Tablespoon chia seeds
1.5 cups frozen bananas
1 apple with skin, chopped
1/2 cup cold water


Process all ingredients in an immersion blender, makes a very thick smoothie — if you like a thinner smoothie, add 1/2 cup more water.

For normal blenders or food processors, replace apple with 1/2 cup apple juice.