This is one of my favorite smoothies. I am not a huge smoothie drinker but when I am in the mood a variation of this smoothie is usually what I make. This smoothie is more of a meal in a cup than a snack so it is perfect for breakfast.
I had my first failure today. The buckwheat polenta was just not happening for me and I wasn’t going to force myself to eat something that terrible. NOPE to gray gruel. At least my breakfast was good.
Choose Your Adventure Chia Breakfast Pudding
This was easy to prepare you just needed to mix everything up the night before. It is nice to be able to just grab in the morning and tastes great (if you like coconut) despite not being much to look at. Next time I would pick one of her “adventures” and top it with some nuts because I am starting to miss chewing and crunchy with her recipes.
So here we go….
I did all the shopping yesterday and was able to find everything at my usual supermarket except millet and brown rice paper. For those two items I had to go to Whole Foods but the rest of the items were easily accessible.
Whenever I have a lot of leftover herbs I make a cheeseless (vegan) pesto. You don’t need to just use basil you can use any herbs. I usually use a cilantro, parsley, mint, dill, or basil in various combinations. It keeps in the fridge for weeks and I use it on everything. You can toss it with pasta, use as a sandwich spread, a salad dressing, use to marinate chicken (obviously not a vegan use), or my favorite – use it to marinate vegetables and then grill.
This is a long recipe just to make rice but rather than as a side dish this rice is really the main event. Well made Persian Rice should have a crunchy rice layer at the bottom (or in this case potato) called tahdig. That is the difficult part you need to get to know your pot and stove to achieve this without under-browning or burning the bottom and to be honest for me its really hit or miss. I usually err on the side of under-browning but even if the tahdig is not perfect the rice is still great so I try not to stress myself out over it.
When I was a kid the only way I ever liked eggplants was in eggplant parm or maybe rollatini at an Italian restaurant. Any other way it was pale, chewy, bland and just really gross. When I visited Israel though they cooked eggplants in dozens of ways and I must have ate eggplant at every meal in at least one variation. With tehina, with yogurt, fried, with tomato sauce, with feta, with oil and garlic, sabich sandwich, etc. The key is in the cooking so its not a rubbery bland mess. Either char it on the grill or under the broiler or fry it.
This recipe is a very simple eggplant dish to make as a side dish or appetizer. Scoop it up with some pita, eat with salad, or put it in a sandwich.