Simple Green Smoothie Recipe (Yummy + Vegan + Quick)

I drink a green smoothie almost every morning - almost being the key word. So maybe I should say: I drink a green smoothie a lot of mornings. Regardless, whenever I drink them, I make this recipe. This recipe is so yummy that I'm not even curious to try fruit smoothie recipes all that often. Trust me, there is no bitter veggie taste in this smoothie.

Healthy...

This recipe is incredibly easy to make and amazingly healthy. The amount of fiber, alone, in this recipe, is unbelievable.  Expressive juicing is great but the downside is that all the fiber is lost. Not so with smoothies!  All the natural fiber in the produce is retained. In addition, take a look at the nutritional breakdown below!  This green smoothie is chock full of fiber, vitamins, minerals, antioxidants, and immune-boosting ingredients.

Adjustable...

I have found that strawberries are a great pick to use as a second fruit in this recipe but honestly, you can sub whatever fruit is your favorite or whatever fruit you have on hand in their place.

Easy...

This is literally a  wash-chop-dump recipe. You can even have your apples and strawberries pre-chopped and then this would be a dump and blend recipe. Also, you can prepare batches of this recipe by layering the chopped fruit and spinach in several mason jars so that in the morning you can just dump, pour a splash of almond milk, blend and go!! The possibilities are excitingly endless :)

Note on Texture:

This green smoothie has a smooth and creamy texture when just prepared but it will thicken up if left to sit for a while due to the high pectin content in the apple. So, if you like thinner smoothies try to drink it right away, and if you like thicker smoothies, you can let this rest for awhile and it will thicken up!

Ingredients
Yield: 1 single-serve Green Smoothie

• 1 Apple
• 4 Strawberries
• 2 cups Spinach, loosely packed
• 1/4 cup Almond Milk

Note: You can add more or less almond milk if you wish to alter the consistency according to your preference.

Directions

1. Gently wash the apple and Strawberries. 
2. Core and roughly chop the apples and strawberries
3. Add all ingredients to the blender and blend on high for 1-2 minutes. I literally mean that. I like my green smoothies smooth and creamy. I find that the flavors soften and meld together in a magical way, so blending them adequately is an important step. If you prefer chunkier green smoothies, then ignore this step. 
4. Pour into a glass. drink with your mouth or with a straw. 

Enjoy!

- Nutritional Analysis -

Look at that whopping 9 grams of fiber. Annnnddd, you get all your Vitamin A and Vitamin C for the day all before 10 am!!

- Cost Breakdown -

Did you try this recipe?

If you try this recipe, please let me know how you liked it! Leave a comment below and share a picture on Instagram with my hashtag #frugalcurlytop!

VIDEO | HOW TO MAKE VEGAN THREE-CHEESE LASAGNA (Vegan + Quick + Yummy) | Recipe | The Frugal Curlytop

Hey Guys!

I just uploaded my Vegan Three-Cheese Lasagna Recipe Video!! I show every step in complete detail that I followed to make this vegan lasagna recipe. You can follow the video along with the complete recipe that I blogged about here:  Three-Cheese Vegan Lasagna Recipe

Buon Appetitio!

Three-Cheese Lasagna Recipe - Vegan, Quick + Easy

Yep, you read correctly! This is a recipe for three cheese lasagna and it is all VEGAN!! This recipe uses Tofu Ricotta, an almond based Parmesan, and a Cashew Mozzarella. This is a recipe for a one of the most classic dishes and its great to make for a potluck, Italian-themed dinner party, or as your main dish for your week of meal prep. This is a good dish to prepare when you have a bit of extra time. it is not complicated to make and it pretty straight forward but it does have several steps to it. If the Tofu Ricotta and Vegan Parmesan are made ahead of time, then it will make the process much quicker.

Ingredients
Yield: one 9" x 13" Baking Pan


For the Lasagna: 

• 2 Recipes Tofu Ricotta Cheese (5 cups)
• 1/2 Cup Vegan Parmesan
• 1 package LightLife GimmeLean Veggie Sausage
• 1 box Lasagne (16 noodles)

For the Cashew Mozzarella:

• 1/4 cup Cashews
• 1/3 cup Nutritional Yeast Flakes
• 3 Tablespoons All Purpose Flour or Rolled Oats
• 2 Tablespoons Cornstarch or Arrowroot Powder
• 2 teaspoons Onion Powder
• 1/2 teaspoon Salt
• 2 Tablespoons Apple Cider  Vinegar OR 1/4 cup Lemon Juice
• 1 cup Water

Note:
- You probably will not need all the noodles in the box, but preparing all of them will save your lasagne just in case some of the noodles break while you are preparing the dish. Also, you can make as many or as few layers that you like so you may even want to use more noodles. It's completely up to your liking :)


Assembly

1. Have the Tofu Ricotta and Vegan Parmesan already made.
2. Preheat oven to 350F and oil a 9" x13" baking pan.
3. Make the Cashew mozzarella by combining all the ingredients for it and blending on high for 1-2 minutes. That may seem like a long time but this is truly the secret to creating a smooth, creamy vegan cheese sauce. Also, the cheese will taste much better since the flavors are more thoroughly combined.
4. Boil the Lasagna according to the package directions. 
5. Open the GimmeLean Sausage, Break it into large pieces, and brown in a non-stick pan with a small amount of oil. As the GimmieLean Sauage begins to heat through, continue breaking it into smaller pieces according to how you desire it. When the Sauage is browned as you wish,  turn off the burner and remove from the heat.
6. When the noodles are finished, pour into a colander and rinse with cold water to stop the cooking process and prevent them from sticking together.
7. To keep to noodles separated, spray a baking pan with non-stick spray and place the noodles parallel to each other. This step is literally a lifesaver!
8. Spread some tomato sauce over the bottom of the oiled baking pan. and layer in any order you wish. I have provided an example layering pattern, but honestly, you can make this your work of art and layer it according to however you want :)
• Tomato Sauce
• Lasagna noodles
• Tomato Sauce
• 1/2 GimmeLean Sausages
• 1/2 of Tofu Ricotta
• 1/3 of Cashew Mozzarella
• Vegan Parmesan
• Lasagna noodles
• Tomato Sauce
• Rest of GimmeLean Sausage
• Rest of Tofu Ricotta
• Vegan Parmesan
• 1/3 Cashew Mozzarella
• Lasage Noodles
• Tomato Sauce
• Rest of Cashew Mozzarella
• Sprinkle of Vegan Parmesan

1. Bake at 350F for 30-45 minutes. If you want a moister lasagna, cover the lasagna with foil. If you are preparing this lasagna for another time, bake for 30 minutes then reheat when you are ready.  If you choose to serve right away, let cool 10 minutes before serving.

Buon appetito!

- Cost Breakdown -

As you can see, the total cost for this recipe was $22.50 and the price per slice is $1.88. This is a complete meal so if you combined this with a simple salad, this meal would cost you less than $5.00! This is perfect for weekly meal prep and eating on a budget!

Did you try this recipe?

If you try this recipe, please let me know how you liked it! Leave a comment below and share a picture on Instagram with my hashtag #frugalcurlytop!

Vegan Caramelized Nuts Recipe

This is a recipe for scrumptious vegan caramelized nuts! In our traditional Jamaican family, caramelized or candied nuts are not commonly eaten. So when my mom decided to make these, I was rather indifferent. After tasting one crunch of these, I instantly understood all the talk I had heard about caramelized/candied nuts being so delicious! 

You'll probably want to make at least two recipes of these treats because they will not last for long!

What I especially like about this recipe is the absence of butter! Instead these are gently coated with a light coating of extra virgin coconut oil which is so healthy for you!



Ingredients

• 1 Tablespoon Extra Virgin Coconut Oil
• 1/4  cup Brown Sugar
• 1 1/2 cup Whole Pecans 
• Dash of Cinnamon
• Dash of Allspice
• Dash of Salt

Directions

1. Heat a large cast iron skillet over medium high heat.
2. Add the coconut oil to the warm skillet.
3. Once the coconut oil is fully melted stir in the sugar and allow that to melt for about 4-5 minutes
4. When the sugar is melted and browned, throw in the nuts, salt, and seasoning. Continue to stir the nuts until the sugar begin to harden when the spoon is lifted from the pan.
5. Pour the nuts out onto and pan lined with parchment paper. If you want the individual nuts, gently separate them immediately after pour onto the parchment. If you want clusters of nuts, leave them together.
6. After the nuts have cooled, enjoy!
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   

Vegan Tuna Salad Recipe

Ingredients:

1 12 oz.               Roll of Cedar Lake Veggie Tuna

1  cup                  Vegan Mayonnaise

3/4 cup              Celery, finely diced

3/4 cup              Cucumber, finely diced

2/3 cup              Green Pepper, finely diced

1 Tbsp.               Lemon Juice

Pinched of         Dill, finely chopped

Pinch of             Parsley, finely chopped    

Kitchen Supplies:

- Medium sized mixing bowl (or I make it in the container that I will store it in to save on time and less dishes!)

- Chopping Board

- Chopping Knife

- Mixing Spoon or Spatula

- Kitchen Shears

- Measuring Cup set

1. Cut off the end of the Veggie tuna roll with your kitchen shears, and squeeze it out into your large mixing bowl. The veggie tuna comes flaked and ready to go!

2. Chop up all your veggies and add them to the veggie tuna.

3. Stir it all together...

4.Add your mayo, and mix it up...

4. At this point your Tuna Salad is complete. If you would like, you may place it in the fridge for a few hours or overnight for the flavors to blend together! Enjoy!! 

I love tuna salad sandwiches with cucumbers and tomatoes :)

Jamaican Vegetarian Ackee Recipe

Well prepared Ackee is a dish that every Jamaican loves. Ackee is a yellow fruit that is eaten in many Caribbean countries. The raw fruit is very poisonous. The toxins in the unripe fruit are believed to be the cause of the Jamaican Vomiting Sickness. So, it is cooked and eaten as a savory dish.

Ackee is typically eaten for breakfast. Many traditional roots and starches are eaten with it including yam, boiled green bananas, coco, dashien, roast breadfruit, boiled dumplings and fried dumplings. Check out the recipe for my Jamaican Fried Dumplings here.

Ingredients

1/2 Red Onion, sliced

3-4 cloves Garlic, minced

1 Sweet pepper, sliced

1-2 small Roma Tomatoes, roughly chopped

1 can Ackee (There are many brands, however, my mother prefers the Grace brand)

2-3 fresh Thyme sprigs

1 teaspoons Vegetable bouillon

1 teaspoon Organic Adobo seasoning blend (like Simply Organic or Frontier)

Salt, to taste

Black pepper, to taste

1 Tablespoon Extra Virgin Olive oil

1 Tablespoon Extra Virgin Coconut Oil

Directions

1. Boil a large pot of water. Drain the excess water out of the can of ackee and submerge the ackee in the boiling water for 30 seconds.*
2. Drain the ackee in a colander and set aside.
3. Preheat olive and coconut oils in a skillet over medium-low heat.
4. First saute the sliced onions until they are beginning to soften.
5. Add the chopped tomatoes next, and saute until most of the liquid is evaporated.
6. Then add the roughly chopped peppers and all the seasonings, thyme, salt and pepper. Turn the heat up to high and begin to quickly stir the mixture.
7. Lastly, carefully add the ackee. Here is where you should be careful. The trick to a good ackee dish is to not break up the ackee pieces. So the trick to stirring the ackee without breaking it up is to flip the ackee. Push the spoon under it and turn the spoon over. Wallah!
8. And then enjoy! Plate the ackee on a pretty dish and eat with some roots or dumplings. Enjoy, ya mon!

*Note:

• Sometimes, ackee may have a slight sour aftertaste. This is sometimes due to the brand of ackee or the processing of a certain batch. Boiling the ackee quickly (blanching) will eliminate this taste.

Jamaican Fried Dunplings Recipe

Here is a recipe for an essential element to a classic Jamaican breakfast. Fried dumplings are the Jamaican equivalent of biscuits, although they are not eaten as frequently as the American biscuit. Jamaicans love to eat fried dumplings for a traditional Sunday morning breakfast, holiday breakfasts, or community socials. This recipe makes a large batch, approximately 16-18 Jamaican Fried Dumplings.

Ingredients

4 cups All Purpose Flour (King Arthur is great!)

2 teaspoons Salt

2 Tablespoons Baking Powder

1 cup Water, plus 4-6 additional Tablespoons as needed

Expeller pressed Safflower oil

Directions

1. Combine all dry ingredients in a large sturdy bowl and make a well in the center.
2. Pour the water into the well and slowly stir the mixture into a dough. add more water if necessary but try to maintain a thick, dense, solid, and smooth dough.
3. Preheat 1/4 inch of Expeller pressed Safflower oil on low heat.
4. Break off egg sized pieces of dough and shape them into flat discs.
5. Fry on a large low flame. Dumplings are finished when they are a deep golden brown hue. Firmly tap the dumplings and listen for a hollow sound. This also indicates completeness. They take approximately 7-10 minutes on each side.
6. Place the dumplings on a plate layered with paper towel to absorb the excess oil.
7. Serve these with Ackee and Vegetables or Jamaican style cooked down cabbage. Enjoy, Ya mon!