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.


  • 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!

Oatmeal Raisin Muffins (with buttermilk) February 1, 2011

Filed under: Breakfast,Recipes,Sweets — Vivid Greens @ 10:22 pm

I’m working my way through a half gallon of buttermilk this week, so here is another tasty buttermilk treat.  These muffins are sweet (but not too sweet) and the rolled oats give them a nice texture.  The recipe comes from Great Coffee Cakes, Sticky Buns, Muffins and More by Carole Walter.  I definitely recommend checking it out next time you feel like baking.  Every recipe I’ve tried out of it has been lovely.

Preheat your oven to 375 degrees.


  • 1 and 1/4 cup flour
  • 1 and 1/4 cup oats
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 2 large eggs
  • 1/2 cup brown sugar
  • 1 cup buttermilk
  • 1/2 cup canola oil
  • 1 teaspoon vanilla extract
  • 1/2 cup raisins
  • 1/2 cup toasted walnuts (optional)

Mix all the dry ingredients together in one large bowl.  Then mix together the eggs and sugar in a medium sized bowl, then add the buttermilk, oil, and vanilla.  Pour the wet mixture into the dry and gently mix together.  Add the raisins and nuts, if you choose.  Let that sit for 5 minutes.  Bake for about 25 minutes or until the tops have just started to turn brown.  These are very good with butter or jam.  Enjoy!


Not-Buttermilk Biscuits November 20, 2010

Filed under: Breakfast,Meals,Recipes,Uncategorized — Vivid Greens @ 3:59 am

I’ve been craving homemade biscuits.  So tonight, I pulled out my mother’s recipe for not-buttermilk biscuits.  Even though they aren’t buttermilk biscuits, they are true crowd pleasers in this day and age where so many biscuits spring forth from a paper tube.  They take just a few minutes to mix together and only 10 minutes in the oven, so if you are looking for a little something special to add to breakfast or dinner and you have an 15 extra minutes consider pulling these out of your bag of tricks.

When Dan first saw the recipes that I’ve inherited from my family he couldn’t believe that they were just lists of ingredients that might or might not include a temperature  suggestion for the oven.  To me it makes perfect sense, you just add the ingredients starting from the top and move down – but to him it’s like trying to read greek.

My only adjustment to this recipe is that I prefer to add 1 Teaspoon instead of 1 Tablespoon of sugar.  Give it a whirl either way and see what you think.

Start with softened butter and cut the flour in.  Add the sugar, baking powder and salt. Finally mix in the milk.  Don’t over fold the dough, just mix it enough to absorb all the milk in to the flour.

Now flatten the dough on some wax paper and use a cup with an appropriately sized opening to cut your biscuits.  I used a big cup this time, so the recipe made 6 biscuits.  Once you are done, put them on a baking sheet and pop them in the oven for about 10 minutes.

They are wonderful with butter, jam, or gravy.


Breakfast-for-Dinner Tonight! November 5, 2010

Filed under: Breakfast,Favorite Meals,Meals,Recipes — Vivid Greens @ 2:12 am

Oh my, we ate like queens tonight! The crepe batter behaved very nicely after it spent the night in the fridge. It had melded together and wasn’t sticky at all. I simply poured about 1/4 cup of batter into the crepe pan, spread it out and waited until the edges began to crisp and brown.  Then I flipped it over and waited for about two minutes for the other side to finish.

Once all eight crepes were done we filled them with cheesy goodness and popped them in the oven.  The filing was super easy.

Lumpy Filling

First, preheat your oven to 350 degrees.

Then stir together:
1/2 cup of cream cheese
1/2 cup of Greek yogurt
1 teaspoon brown sugar
1/2 teaspoon vanilla extract

It’s okay if it’s lumpy at this point – it will melt and be gooey fabulous when you take it out of the oven! After you’ve assembled the filling, take and put about a tablespoon of it down the center of each crepe.  I like to fold the top down, the bottom up, the right side over and then the left. When I’m done they look like a little crepe burritos.  Put all eight in a greased 8×8 pan and then add a little smear of butter on top. They go into the oven for about 10 minutes, just to get them warmed all the way through. I served the blintzes two to a plate and we had lingdonberries to go on top. The sweet/tart ratio was perfect.  Wow.  They really were so good.

Let me know if you are inspired to get your crepe on!

Breakfast-for-Dinner forever!


Breakfast-for-dinner tomorrow night! November 4, 2010

Filed under: Breakfast,Favorite Meals,Meals,Recipes — Vivid Greens @ 1:53 am

Seven Simple Ingredients

Is there anything better than breakfast-for-dinner?  I mean really?!

I am so excited to cook for friends tomorrow evening.  The welcome addition of crepes into my life has made this even better since you can make the crepe batter up to 24 hours before actually using it.  According to my crepes research it needs to sit in the fridge for at least a couple of hours for the flour and eggs to properly gel.  So making it the night before not only takes away half of the work the day of, it also makes it actually work better!  Amazing.

I love that this recipe only calls for 7 little ingredients (and at least two of those you could totally skip).  I’ve made it before with out the maple syrup or the vanilla and they came out fine, though it is obviously not as sweet.

To the left is a picture of the tidy little prep table at the beginning of the evening.  Do not be fooled by the illusion of neatness.  I did in fact make a horrid mess with these simple ingredients.  Trust me, Dan goes above and beyond in keeping up with the dishes after I ‘create’ our meals.

This recipe comes from the book “Crepes, Sweet and Savory Recipes for the Home Cook” by Lou Seibert Pappas.  I did cut down the amount of sugar from 2 tablespoons of white sugar to 1 tablespoon of maple syrup and it is still plenty sweet.

Forthy Crepe Batter

It is super simple and goes like this:

  • 2 eggs
  • 1 cup milk
  • 1/3 cup water
  • 1 cup flour
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla
  • 2 tablespoons melted butter

I put all the ingredients in to my trusty blender then fit the lid on carefully and blend away!  After a few minutes it gets all light and frothy like the picture to the right.  Then I just pop it in the fridge until it’s time to pour ’em on the crepe pan.  I’ll post part two of this adventure tomorrow eve.  I think I’m making cheese blintzes.

Any other suggestions?  I’d love to hear your ideas!


Vegan Crepes October 25, 2010

Filed under: Breakfast,Meals,Recipes — Vivid Greens @ 11:22 pm

These were SO tasty!  I think that the chickpea flour and corn starch must be the secret.  Somehow they cooked up just exactly like the ones with eggs do.  We filled them with greek yogurt that had been sweetened with brown syrup and vanilla extract.

Dan gave this meal a 9/10… And I concur with his good judgement.

The recipe is from the always fabulous “Vegan Brunch” by Isa Chandra Moskowitz.

Classic Crepes

  • 1 & 1/2 cups almond milk
  • 1/4 cup water
  • 2 tablespoons pure maple syurp
  • 3/4 cup all purpose flour
  • 1/4 cup chickpea (garbanzo) flour
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt

After the crepes have been made & flipped, spread the sweet mix inside and wrap them into little rolls.  Then put them in the oven at 350 for about 10 minutes.

They came out so warm and gooey!   Dan and I chose to cover them in lingonberries and eat ’em!  Next time I’ll remember to take lots of pictures.

Ps. *exciting* news – I ordered my new camera on Saturday and am anxiously waiting for Amazon to ship it to me!  It should be here by November 2nd at the latest.