I am in a smoothie kick this week. My refrigerator is full with fruits that my mom sent me (from her garden). I am not sure how many cherries or watermelons or peaches a person can eat daily, but I am easily getting bored of them. Last year she sent me so many apricots and peaches that I had to make about 40 jars of jam. As we haven’t eaten not even 4 of them till now, this is not something I am willing to do this year. And as one thing that keeps me eating more and more fruits every day is smoothies, frosties, milkshakes etc, I decided to replace 3 of my daily meals with them. This smoothie was sweet and sour. You can add one tablespoon of maple syrup if you prefer your smoothies sweet. My recipe serves 2, so adjust the ingredients accordingly.
bloody red smoothie
Ingredients
2 cups watermelon
1 cup frozen sour cherries
1 cup orange juice
1 fresh medium banana
Blend all ingredients until smooth. Serve. Drink. Enjoy!
I know it’s weird, but one of the things I mostly miss since I became vegan, is our traditional Greek (horiatiki) salad. It is served pretty much everywhere. Of course I can always get it without the feta cheese but oh well… one of the things that Greeks are most famous for, is the feta cheese. So this salad is not the same without it. I’ve been trying to recreate the taste of the feta cheese in various ways. The most successful vegan feta I made so far is a version of an almond cheese which I will be posting soon. But while marinating some tofu for a totally different use I ended up with this delicious tofu feta like.
vegan Greek salad
Ingredients
for the tofu feta
1 cup tofu, cubed, pressed, drained
1 TS white miso paste
1 cup water
1/4 olive oil
1 TS oregano
1 TS lemon juice
for the salad
1 large tomato (not very ripe)
1 medium cucumber
1 medium red onion
1 green pepper (bell pepper will do)
1/3 cup olives
1 TS capers
3 TS olive oil
pinch of salt
1/2 ts oregano
To make the tofu feta, mix all the ingredients in a bowl and let the tofu marinate in the fridge overnight. To assemble the salad, cut the tomato in moon halfs, slice the cucumber, the onion and the pepper. Place them in a salad bowl, add the tofu feta cubes, the olives and the capers, top with the olive oil and season with salt and oregano.
Few weeks ago I visited my mother and her apricot trees were full with sweet and ripe apricots. I ended up bringing home a big big basket full of apricots and as it was impossible to eat all these in a few days period, I decided to cut them in two, remove the seeds and freeze them. Since that day, our usual banana-strawberry frosty has been replaced with this sweet apricot banana frosty. Serve it in a frozen glass for an even frostier frosty 
apricot banana frosty
Ingredients
1 frozen banana
3 frozen apricots
1 1/2 cup cold soy milk
1 ts vanilla extract
Blend all ingredients until smooth and creamy. Serve and Enjoy!
