Last night Dyl and I went to Local Harvest Cafe for dinner, and we were thoroughly impressed. The vegan enchiladas are divine. Spicy refried and whipped black beans topped with Local Harvest’s homemade vegan cheese (made out of sweet potatoes, I think — so tasty), plus a refreshing salad of greens with a balsamic vinegar and oil dressing which comes with the meal. We each had a vegan chocolate chip almond cookie for dessert — big, crunchy and delicious! We will definitely go back for the enchiladas and to try the other vegan options on the menu, including the “green plate,” which is the vegan special of the day (last night’s was a bbq tofu sandwich with sweet potatoes on the side).
If you’re sick of my endless posts of smoothie recipes, stop reading now. 😉
I’m always changing what I put in my smoothies based on what’s in the kitchen or my mood, and this is what I made today:
- 1 cup of homemade cashew milk (1 cup filtered water + 6 tbsp. raw cashews) or your preferred nondairy milk
- 1 cup kale, packed
- 1 cup fresh or frozen strawberries
- 1 apple, cored (leave skins on)
- 1 tbsp. flax seeds
- a drop of vanilla extract, optional
- a drop of agave nectar, optional
Blend all ingredients in a blender for a long time (a few minutes) until smooth. Enjoy immediately.