Vegan Mango-Coconut Green Smoothie

 

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This recipe was developed by Vanessa Oliver, MS., R.D., L.D.

 

When made in advance, this smoothie becomes a great grab-and-go option for breakfast or an easy snack.

You could substitute any kind of milk instead of coconut milk, but keep in mind the coconut milk lends a creamier consistency with a bit of coconut flavor.

 

Ingredients 

1 cup fresh washed baby kale or spinach leaves, packed

1 cup frozen mango cubes

1/2 medium banana

3/4 cup of canned light coconut milk

1/2 cup orange juice

1/2 cup of ice cubes

 

Directions 

  1. Blend all ingredients until smooth.

 

Veggie Breakfast Pastries

Broccoli-Poptart3
This recipe was developed by Vanessa Oliver, MS., R.D., L.D.

Ingredients

1 box frozen pie dough, defrosted according to package instructions

1 egg, beaten and set aside

1 ½ cups of cooked vegetables of your choice.

2 tablespoons chopped chives or other fresh herbs

1 cup plus 1 tablespoon grated cheese (I used pre-gated cheddar. If you use something strong or very salty like Parmesan or blue, you can use less)

 

Directions

  1. Preheat oven to recommended temperature on pie dough box.  Line 2 sheet pans with parchment paper or aluminum foil.
  2. Combine cooked vegetables with cheese and herbs and set aside. I used broccoli for this, but you can use anything you like and it will be good! Just make sure they are roughly chopped and sauteed, steamed, roasted, microwaved..however, you want to cook them. This is a great use for leftover veggies.
  3. Unroll 1 sheet of defrosted pie dough so that it is flat on the counter. If it comes lined with wax paper, keep that and use it as a liner between the dough and the counter. If not and the dough is sticky, very lightly flour the counter surface in contact with the dough. If the dough is not in a rectangle, shape, and roll dough to make straight sides. Score the dough sheet into 6 equal rectangles.
  4. Lightly mound vegetable filling on one-half of reach rectangle. Fold over the other half of square and crimp to seal. You may also press the tines of a fork along the edges to seal.
  5. Repeat for remaining pieces. Transfer each piece to prepared pan. Repeat process with 2nd sheet of dough.
  6. Lightly paint beaten egg on each square with a pastry brush (or with your fingers). Bake for 12-15 minutes, or until golden. These are good warm or cold. Reheat leftovers in a toaster oven or regular oven but put them in the toaster.

 

Vegetable Pancakes

 

Veggie-Pancakes2
This recipe was developed by Vanessa Oliver, MS., R.D., L.D.

Adapted from the Kitchn. This makes about 16 pancakes.

 

Ingredients 

2 cups grated fresh vegetables (I used 1 small zucchini, grated and 4 small carrots, peeled and grated)

2 green onions

1 clove garlic (or 1 garlic scape if you still have some!)

½ bunch fresh parsley

1 recipe of your favorite pancake batter or mix (the recipe I used).

 

Directions 

  1. Grate the vegetables using the large holes on a box grater or a Cuisinart or KitchenAid if you have it. Thinly slice the onions, mince the garlic, and roughly chop parsley.
  2. Prepare one recipe of your favorite homemade or store-bought pancake mix and fold the vegetables into the prepared pancake batter.
  3. Warm a skillet over medium-high heat and brush it gently with oil. Scoop the batter onto the warmed skillet. Cook 3 to 4 minutes, or until the outer edges have set, then flip. Cook an additional 2 to 3 minutes and remove from heat.
  4. Possible toppings: salsa and plain Greek yogurt, a schmear of refried beans, prepared chutney, pesto or just a squeeze of lemon. They are also really good jut the way they are.

 

Veggie Frittata Muffins

 

Veggie-Frittata3
This recipe was developed by Vanessa Oliver, MS., R.D., L.D.

 

This recipe is adapted from The Incredible Egg. This yields 6 servings or 12 muffin frittatas.

 

Ingredients 

6 eggs

½ cup of milk

¼ tsp. salt

1/8 tsp. pepper

1 cup shredded Cheddar cheese (4 oz.)

1 cup chopped veggies (I will use kale, tomato, green onion)

2 tablespoons chopped green onion

 

Directions 

  1. Preheat oven to 350°F. Whisk eggs, milk, salt and pepper in medium bowl until well-blended. Add cheese and veggies; mix well. Divide evenly into 12 greased muffin cups, about ¼ cup each.
  2. Bake in 350°F oven until just set, 20 to 22 minutes. Cool on wire rack 5 minutes. Remove from cups; serve warm. These keep well in the freezer too: just microwave 2 for 20 seconds for an easy make-ahead breakfast!