Tag Archives: creamy

Look ma, I garnished: Pumpkin week day 3

20 May

Considerably more attractive than yesterday’s shake, eh? I am particularly excited for this Pumpkin Protein Shake, changed only a bit from Meals and Moves, because it is thanks to this blog that I discovered the wonders of xanthum gum. And as soon as I manage to find guar gum I hope to experience more shake magic. One of my complaints about protein shakes is that they either have too little body, or too much ice. How to get a thick, creamy texture without having to add ice? Use one of these gums. It makes your shake like almost like pudding. Liiiiiiike puddin’. So I’ll quit my yammering and give you the recipe I made last night:
Pumpkin Protein Shake(adapted-just barely-from Meals and Moves)
1 cup plain unsweetened almond milk
1 serving vanilla protein powder
1/2 cup pumpkin(from a can)
4 tsp. cinnamon
generous pinches of ginger and nutmeg
small pinch ground cloves
dash of vanilla
1/2 tsp. xanthum gum
sweetener to taste(is used a few packets of Equal-yeah I know its bad for you oh well)
Blend it up. Pour it in a glass and if you’re feeling frou-frou garnish with a dash of cinnamon and a shot of Reddi-whip. Love that stuff.

Supervegan!

28 Mar

Well, not really. I am vegetarian. But I enjoy my certified organic cage-free eggs and organic happy cow milk products. Anything non-dead makes it in my mouth. Except maybe coconut. I hate coconut. Or live animals, for that matter. They may not be dead but that wouldn’t make eating them right so I guess non-dead is not the correct term. Can ya tell I’ve been drinking champagne with a girl friend?
Anyway I made this ages ago and debated posting it since its beyond not pretty. Vegan creamed spinach, one of the variations on creamed onions in Mark Bittman’s How to Cook Everything Vegetarian. The original recipe used light or heavy cream and butter. The vegan version used oil, all-purpose flour, and almond or hazelnut milk. I used smart balance(for that buttery taste sans animal product), whole wheat flour, and almond milk. And baby spinach plus some salt n’ pepa. Yummy-ness! I love almond milk, and the whole-wheat flour added a nice nutty flavor too. But it was sort of ugly:

But delicious. I might try it with some other greens sometime…