I am back with the smoothie folks! One day missed and I survived. My friend has a Magic Bullet so I used one of those for the first time. It was actually lots of fun! My friend has two lovely children, a 2 year old and a 6 month old and I have been able to help and know what is like to be a full-time mommy. Kudos to my awesome friend! Here I am with her youngest who is the sweetest thing. She laughs at everything and is a super happy baby.
After a bit, my friend asked if I could keep an eye on the oldest. I took him to the kitchen and had him assist me in smoothie duties. I kept his attention focused as he helped me make my smoothie with ‘nanas, berries, and milch (baby talk, friends). He loved the fact the drink had bananas and I almost felt like he would drink it.
- 1/2 banana
- 4 strawberries
- 1/2 cup almond milk
- 1/4 cup water
- Garden of Life Perfect Food (green powder)
He helped me blend the drink and then asked to have some. Wow! From what I heard he was a fussy veggie eater so I was interested in his reaction when he tasted this green smoothie. “YUMMMmmmmmm, ‘nananas!” He was so focused on bananas that the green portion did not even bother him. My friend comes in and started laughing not believing here son was downing a GREEN smoothie. Cheers folks, it can be done!
I had to make another one so I could mix in with the half I had left. Glad that the 2 year old could help. So the fun continues.
Hope everyone has been enjoying a Vegan MoFo because I sure have. Nice and challenging! Today’s recipe is something I made this past Sunday that was inspired by one of my favorite blogs Cinnamon Spice & Everything Nice. I happened to read one of her posts for Roasted Cauliflower and Sausage Spaghetti and realized I could easily veganize Reeni’s dish with all the ingredients in-house. I quickly went to work and whipped it up before heading out to a concert.
I used Tofurky’s Sun-Dried Sausage and I cleaned out a whole head of broccoflower I had picked up at the store. Have you every used broccoflower? I think it intrigued me because I like green and it was attractive.
I roasted it with spices and broiled in the oven. After the dish was put together I sprinkled with vegan parmesan cheese made from walnuts, nutritional yeast, and sea salt. It was all together a easy and SUPER tasty dish. I hope you are able to try this because it is really great for a busy night. I find that roasting cauliflower, broccoli or broccoflower is my favorite way to eat this vegetable because whatever seasoning you add it will combine with the veggie flavor. It is Ryan’s favorite way to eat it too. 🙂 Enjoy!
Roasted Broccoflower and Sausage Spaghetti
serves 4 to 6
1/2 pound spaghetti
1 head of broccoflower, cauliflower or broccoli, cut into florets
1 to 2 teaspoons crushed red peppers
1 teaspoon sea salt
2 teaspoons garlic powder
4 Tablespoons olive oil
2 links of Tofurky or Field Roast sausages, cut in 1/2 inch slices
1/2 lemon, juiced
Preheat oven to 450 degrees and line a cookie sheet with parchment paper.
Wash the broccoflower and cut into medium size florets and reserve the stems for later use. (juicing)
Add 2 Tablespoons olive oil, sea salt, crushed red pepper, and garlic powder and toss well with veggie. Spread veggie on cookie sheet and place in oven and roast for 20 minutes.
Meanwhile, cook spaghetti according to package directions.
Slice the sausage and mix 2 Tablespoons with lemon juice and set aside. Prepare vegan parmesan if none on hand.
Remove broccoflower from oven and toss with spaghetti, olive oil/lemon juice and sausage and adjust salt if needed. Serve immediately.