Category: Gluten Free
This recipe is adapted from a carrot breakfast muffin recipe by Isa Chandra Moskowitz, from her Vegan with a Vengeance book.
- Yields: 12 muffins
Sky is the limit when it comes to the topping choices. I used sautéed leek, beetroot greens, and cabbage (because that's what I had in the fridge), with avocado slices, fresh chopped red onions, and a squeeze of lemon juice. Other suggestions are: (1) sautéed mushrooms, capsicum, and onions (2) sprinkles of vegan cheese with salad greens (3) chopped tomatoes / cucumber / avocado salsa, with coriander and lime juice (4) cooked and fried potato cubes, vegetarian sausages, with ketchup (my kids will LOVE this).
- Yields: 1 serving
The ingredients are of course flexible. The key elements for the "freshness" of the smoothie are: pineapple, greens, lemon/lime, mint, and ginger. A bit of kombucha or coconut water will add a bit more subtle sweetness and freshness, too. Feel free to experiment with other ingredients though.
- Yields: about 3 cups - enough for 1 to 2 people