I was recently in the south at an event called Porkapalooza. Yes, it was as good as it sounds. There was pulled pork, and cabbage with pork belly, and beans with pork shoulder, and brownies with bacon, and donuts with bacon. And yet, one of the best things I ate there did not contain bacon, or pork of any kind. It was banana pudding – with whipped cream, and Nilla wafers.
This is banana pudding, too, but it’s vegan. The opposite of porkapalooza. What a world!
I went with roasted bananas in this one, which are perhaps an acquired taste: I enjoy their earthy complexity, and it lets you use bananas a few days earlier than you otherwise might. An alternative would be simply to wait until bananas are very ripe and skip the roasting, as when making banana bread. I didn’t top this with Nilla Wafers or whipped cream, but rather scarfed it up in a bowl. But, you know, do as you will.
You could serve this at a vegan event, or at a pork-themed event, or just in your kitchen for no event at all.
Vegan Roasted Banana Pudding
- 3 bananas (see note above)
- 1/2 package (6 oz) silken tofu
- 1/4 cup sugar
- 1/4 cup water
- 1/2 tsp vanilla extract
- Preheat oven to 400 degrees.
- Boil water, then add sugar to water and continue to boil until dissolved.
- Roast bananas until black on the outside and sweet on the inside, about 45 minutes.
- Remove banana fruit from peel and blend with all ingredients in the Magic Bullet, large cup.
- Chill and enjoy.
This strawberry cucumber smoothie was made from leftover fruit I had in a fruit-infused water pitcher. Have you tried that before? Adding fresh fruit to a pitcher of water and letting it infuse for 4 hours really does make the water taste delicious! It will last a few days, but then you will need to remove the fruit and it is usually soggy; it’s perfectly good to eat, but not the most appetizing. I don’t like to waste food, so I always use the leftover strawberries and cucumbers from my water for this healthy strawberry cucumber smoothie. If you prefer your smoothies nice and chilled, you can mix in some frozen strawberries, too.
Strawberry Cucumber Smoothie
- 1/2 cup chopped fresh strawberries
- 1/2 cup frozen strawberries
- 1/2 cup chopped cucumber
- 1 banana
- 1/2 cup orange juice
- 1/3 cup yogurt
- Add all ingredients to a Magic Bullet cup and blend well.
Makes 1 16oz smoothie
It’s still cold out and this weather definitely makes me crave comfort food. But doesn’t “comfort food” too often mean greasy food? I like greasy food as much as the next guy, but I don’t necessarily find food comforting just because it’s greasy. This coconut lentil stew, on the other hand, is comforting, and extremely easy to make, and also vegan, so that’s good if you’re a vegan who wants comfort food, or really anyone who wants comfort food since meat eaters also eat vegans. – I mean, eat vegan food…
This recipe, adapted from food52, works extremely well in either a slow cooker or a pot, which makes it a wonderful weeknight dinner in either case. There might be something better than coming home from work to a gurgling pot of coconut lentil stew, but there probably aren’t that many things that are better. You finish the whole thing with a tadka – sautéed mustard seeds and onion – that you stir in at the very end, because doesn’t that sound good?
Coconut Lentil Stew
- 3 cups lentils, any kind, preferably Indian
- 2 cloves garlic, peeled
- 1 onion
- 1 14-oz can tomatoes
- ½ tsp. red pepper
- 2 tsp. cumin
- 1 tsp. coriander
- ½ tsp. turmeric
- 1 Tbsp salt
- 2 Tbsp vegetable oil
- 1 tsp. mustard seeds
- ½ onion, chopped
- 10 fresh, frozen, or dried curry leaves (optional)
- 1 14-oz can coconut milk (can be light)
- Blend garlic, onion, and tomatoes in Magic Bullet.
- To either a pot or a slow cooker, add seven cups water with all ingredients except the mustard seeds, the chopped onion, and half the oil. In the slow cooker, cook for eight hours on low; in a pot, boil for thirty minutes.
- Just before serving, add remaining oil, mustard seeds, and onion to a pan. Cook over medium-high heat until beginning to brown, about five to ten minutes. Stir into stew and serve over rice.
With holidays around every corner, it’s always a great time to capitalize on champagne-themed or flavored dishes. And considering 95 percent of us have made resolutions to be healthier, why not try this champagne vinaigrette dressing on a healthy salad? While we’re still eating them, of course.
- 1/4 cup champagne vinegar
- 1/4 cup olive oil
- 3/4 shallot
- 1 Tbsp dijon mustard
- 1 tsp. salt
- Combine champagne vinegar and olive oil.
- Slightly chop shallot.
- Add vinegar, oil, shallot, mustard, salt, and a pinch of pepper to Magic Bullet and blend.
It’s easy to stay healthy all year long with tricks like this!
Happy St. Patrick’s Day!
Keep it lean and green this holiday with this healthy smoothie from NutriLiving.com! Add some all natural, whole food goodness for a kick of protein and fiber for the ultimate in digestive restoration.
- 1 cup kale
- 1 ripe, frozen banana
- 5 leaves mint
- 1/2 pear
- 1 dash vanilla
- 1/2 tsp. cinnamon
- 1 Tbsp Superfood Protein Boost
- 1/2 cup coconut milk
- almond milk to MAX line
Add all ingredients to your NutriBullet Tall Cup and extract for 30 seconds, or until smooth.
This low-fat cheesecake dip is a great party appetizer or addition to the dessert spread. It is made of light cream cheese, sugar, milk (to create more of a dip consistency), lemon, vanilla and graham cracker crumbs. It tastes just like cheesecake, but as a dip!
Try it with graham crackers and fresh fruit, like strawberries or raspberries. I like to use this dip as an alternative for a heavy baked cheesecake when I (or my guests) are more in the mood for something light, but still want something to satisfy those sweet tooth cravings! You can also add a few tablespoons of Cool Whip for a sweeter dip.
Light Cheesecake Dip
- 4 oz light cream cheese, room temperature
- 2 Tbsp sugar
- 1/4 cup milk
- 1/4 tsp. lemon juice
- 1/2 tsp. vanilla extract
- 1 graham cracker, broken into 4 pieces
- Add all ingredients to a Magic Bullet cup and blend until smooth.
- Chill until ready to serve with fresh fruit and graham crackers.
Makes 1 cup
I’ve had Mexican food on the mind lately after a few recent trips to Mexico. One of the things I love about Mexico City in particular is the ubiquity of at least two types of hot sauces – one green, one red — on the tables of each and every restaurant and even taco stand there. The sauces vary from place to place and this is my attempt to recreate one the best I had: a chipotle sauce that is simultaneously spicy, tangy, and smoky.
Chipotle: before the word became an international phenomenon, which is not even to mention the restaurant, it meant smoked jalapeno peppers. You can buy them in a can or dried; here for convenience I go with the canned variety.
To push the flavor profile up a level, I slow-roasted some garlic in the oven before blending everything up in the Magic Bullet. While not strictly necessary, this adds a complexity and depth of flavor to layer on top of the smoky spice.
Homemade Chipotle Hot Sauce
- ½ head garlic
- 1 7-oz can chipotles-in-adobo
- 1/3 cup white vinegar
- 1/3 cup red wine vinegar
- 1 tsp. olive oil
- Preheat oven to 375 degrees. Peel most of the papery covering of the garlic off and slice off very top of the bulb. Drizzle with olive oil and wrap in aluminum foil. Roast until beginning to brown, about 45 minutes.
- Remove peeled garlic cloves from the bulb. Add all ingredients to the Magic Bullet and blend until smooth.
- Refrigerate and serve.
Who doesn’t love whipped cream with strawberries? Add coconut into the mix (anything with “coconut” in front of it is a winner in my book), and you’ve got yourself a fun and tasty recipe that’s guaranteed to be a hit at any party or evening in.
Homemade whipped cream also allows you the ability to regulate the amount of whipped cream you make – so often I’m forced to throw out a store-bought container after discovering the expired leftovers three months after purchasing them during a refrigerator inventory cleanse. No more!
Coconut Whipped Cream
- 1 can of full-fat coconut milk, refrigerated
- 1/4 tsp. vanilla extract
- 1 Tbsp sugar, powdered*
* Most recipes call for powdered sugar. To get around purchasing a bag of powdered sugar just for this single use, we’re going to use the Magic Bullet to powder plain sugar for us.
- Pour sugar into Magic Bullet and blend for thirty seconds using flat blade. Set aside in another container.
- Scoop thick layer of coconut cream from the top of the can into the Magic Bullet. Save coconut water for another use or discard.
- Blend coconut cream for half a minute.
- Add powdered sugar and vanilla extract and blend for two to three minutes, or until desired level of fluffiness.
Eat with strawberries, waffles, pancakes, ice cream or all of the above!
Learning how to cook cod well has been on my To Do list for a while: it’s a famously delicious fish with a great history and is available cheaply frozen in my local supermarket. Plus, apparently it’s sustainable again, so that’s cool.
This dish is inspired by the famous black cod with miso dish at Nobu, the famous restaurant in New York. (As it turns out, black cod isn’t all that similar to cod. Whatever.) The miso glaze here is a wonder: salty, sweet, and full of umami, it provides a terrific counterpoint, almost a sauce, to the mild yet flavorful fish.
I used a sous vide machine and a blow torch to make this, which without getting into the details is a bit of food science magic, but far from necessary. You can easily poach the fish and finish it in the broiler.
- 1 pound cod; if frozen, defrost in the fridge overnight
- 1 Tbsp soy sauce
- 1 Tbsp mirin
- 1 tsp. sesame oil
- ½ tsp. grated ginger
- 1 tsp. miso, any type
- 2 tsp. brown sugar
- 2 cups chicken broth, optional
- 2 Tbsp butter
- Add soy sauce, mirin, ginger, sugar, oil, and miso to Magic Bullet. Blend until creamy.
- Add chicken broth and butter with the cod to a pan and bring to a boil. Cover, turn off the heat, and let cook for ten minutes or so. Alternatively, use a sous vide machine and cook to 126 degrees.
- Brush glaze on top of cod and put under the broiler (or use a blow torch) until just browned, no more than one minute.
I am always looking for healthy dessert alternatives and the other day I made this grapefruit sorbet with a little sugar and lemon juice. It is really easy to make and you don’t need an ice cream maker. You can skip the sugar of course, but, as you know, grapefruits are on the bitter side without adding the additional sugar. I like to top these with fresh mint leaves to introduce a new, refreshing flavor to this dessert. A fun idea is to save the grapefruit skins and use them as bowls to serve the sorbet (this only works for the same day, of course!)
- 1 grapefruit
- 2 Tbsp sugar
- 1/2 tsp. lemon juice
- Mint, for garnish
- Slice the grapefruit in half and use a spoon to scoop out the fruit. Save the skins if you plan on serving the same day.
- Add the grapefruit pieces to a ziplock bag and freeze for 1 hour.
- Once frozen, add to a Magic Bullet blender along with the sugar and lemon juice.
- Pulse the blender a few times until you get a nice texture and scoop into a tupperware bowl. Freeze for 20-30 minutes before serving. If you are serving later, take it out of the freezer for 15 minutes to thaw before serving.
- Garnish with fresh mint leaves.
Makes 2 servings