vivid greens

yummy vegetarian meals on the fly

Peanut Butter Breakfast Smoothie April 26, 2011

Filed under: Breakfast,Speedy — Vivid Greens @ 6:26 pm

This is Dan’s favorite weekday breakfast smoothie.  It is full of protein (and sometimes caffeine) and it tastes a lot like a milkshake.  It is full of pretty solid ingredients and could easily be made vegan if you just switch out the milk & yogurt for vegan products.

Ingredients:

  • banana
  • 1 cup milk
  • 2 tablespoons peanut butter
  • 1 tablespoon yogurt
  • 1 tablespoon chocolate amazing meal
  • dash of shredded coconut
  • 1 teaspoon ground flax seeds
    If it’s a ‘caffeine day’ I just throw in a shot of espresso and a few ice cubes.  After you’ve tossed the ingredients into the
    blender, crank it up, and wait until all the ingredients have combined.  Pour and enjoy!
 

Couscous, Lentil and Olive Salad April 20, 2011

Filed under: Uncategorized — Vivid Greens @ 7:48 pm

This was an impromptu dinner that came together easily and tasted great.  I’ve been craving summer salads these days and this pantry salad helped to tie me over.  I topped mine off with a little greek yogurt and an arugula salad.

Ingredients:

  • 1 Cup Brown Lentils
  • 1 Cup Couscous
  • 1 Teaspoons Olive oil
  • 1/2 Cup Olives
  • Rice Vinegar
  • Lemon Juice
  • Salt
  • Pepper
Bring a good sized pot of water to a boil and add lentils.  Cook for 20 minutes or until the lentils are soft.
While that is cooking, bring 1 cup of water to a boil in a smaller bowl.  Cut the heat, add the couscous, cover and let the couscous sit for five minutes.  Then fluff with a fork and add 1 teaspoon of olive oil.
Chop up a few olives and add them to the couscous.  When the lentils are soft drain them and rinse them well.  Toss the lentils into the salad and add vinegar (I used rice but regular would be fine), lemon juice, salt, and pepper to taste.  If you have fresh herbs or tomatoes I think either would make a great addition to this salad.
This salad is good both warm or cold.  Expect to have plenty for leftovers the next day.
 

Jerked Asparagus April 15, 2011

Filed under: Green Scene,Recipes,Speedy — Vivid Greens @ 8:55 pm

Another winning recipe from Appetite for Reduction by Isa Chandra Moskowitz.  This asparagus was flavorful and crisp, a nice compliment to some simple polenta and BBQ beans.   The flower was just something pretty Dan brought in from the yard – we didn’t eat it.  I think it’s a dogwood flower?

Ingredients:

  • Asparagus
  • olive oil
  • teaspoon grated ginger
  • minced garlic clove
  • red pepper flakes
  • dried thyme
  • allspice
  • cinnamon
  • nutmeg
  • salt
   First heat the olive oil, ginger, and garlic.  Then add a good dash of red pepper flakes and thyme.  At this point your kitchen        should smell amazing.

Next you want to cut the ends off the asparagus and toss it in the skillet.  Add a good dash of cinnamon, nutmeg, and allspice. Cook until the asparagus is bright green and cooked through.  Add salt and enjoy!

 

Appliances April 11, 2011

Filed under: Uncategorized — Vivid Greens @ 8:47 pm

Oh, there are so many little things that go unnoticed in this world.  Things like your refrigerator compressor…

I didn’t even know that my fridge had a compressor.  Friday when I saw black gunk leaking out of the side of the fridge, I cleaned it up, barely even mentioned it to Dan, and went on about my business.  The next day our fridge was dead and our food was room temperature.  Dan dumped the things that couldn’t be saved and bleached out our old fridge.  (Luckily for me, I was working downtown on Saturday)

We kept a list of the items that we had to throw out, in hopes that renters insurance will cover some of our losses.  We saved all of the condiments, oils, dressings and pickled items to be reassessed when the new fridge arrives tomorrow.   Any tips on how to discern what should be tossed?  I’m pretty much planning to make decisions based on smell and appearance.

Since our landlord had to buy a new fridge for us anyway, I asked if he might entertain the idea of a working dishwasher too… And he agreed!   I am SO excited.  We have had a mini portable dishwasher for 3 years now and the idea of a full-size plumbed in dishwasher is just so lovely.

See how the mini dishwasher sits infront of the old non-working one and has to be connected to the faucet tap?  Having a new built in dishwasher is going to really open up our kitchen and I’ll be able to use the sink while running a load in the dishwasher. The new (fancy german) one arrives on Wednesday!


 

Taco Salad with creamy avocado lime dressing April 5, 2011

Filed under: Dinners,Green Scene,Meals,Recipes — Vivid Greens @ 6:45 pm

Today was a perfect crisp spring day here in Louisville!   It made me crave a light spring/summer meal.  The kind of meal where there is no need to even turn on the oven.  Luckily I remembered this bright fresh salad full of goodies.

Ingredients: (for 2 salads)

  • greens
  • 1 can of beans
  • salsa
  • 1 avocado
  • 1 lime
  • olive oil
  • hot sauce
  • corn chips

First drain the can of beans and spritz with a lime wedge.  Then place a good serving of mixed greens on the plates.  Next add a few spoonfuls of beans to each salad (you will have about a 1/2 can of beans leftover).  Top with a few spoonfuls of salsa.  We love this fresh salsa from our local grocery store.  The ingredients are merely tomatoes, peppers, onions, cilantro, salt, garlic, spices, citric acid and a few preservatives.

To make the dressing mix 1/2 an avocado with lime juice and olive oil until you reach a pleasing consistency and flavor.  Then add hot sauce to taste.  The final dressing is a bright and spicy jolt.  Add a few spoonfuls to each salad.

Next slice the other half of the avocado into chunks and add to each plate.  Finally take a handful of corn chips and crumble over the salad to give it a nice crunch.

So often the salads I make at home are the lazy kind that don’t pack much of a punch, but not so with this one.  It’s got a pleasing fancy-restaurant quality to it.  Enjoy!