VegLite – Healthy Vegan Recipes

August 16, 2012

Blueberry herbed lemon ice-tea

Filed under: Drinks — Tags: , , , , , — dimitra @ 11:30 pm

Forget the ice tea makers and the instant powders. I love making hot tea. And why not home brewed iced tea. To make this I used a tea kettle that holds 1 1/2 liter of water. You can add any herbs you want and whatever frozen fruits you want. You name it. Blueberries, strawberries, raspberries!!! And citrus! Lemon, orange, mandarins!!! Spices! Cinnamon, cloves, ginger!!!  Trust me. Once you make this herbed tea you’ll never buy again the instant ones. You can add sugar or agave nectar if you want your ice tea to be sweet but I prefer it plain sweetened from the frozen fruits I use. Here is what I used for this one but get creative and use the ingredients you love most.

home brewed ice tea


1 1/2 liter of water
1/2 cup dried herbs (I used green tea leaves, spearmint leaves and chamomile)
few fresh spearmint leaves
1 cinnamon stick
1/4 cup fresh lemon juice
5 strawberries, thinly sliced
3/4 cup frozen blueberries
1 lemon, thinly sliced

blueberry herbed lemon ice tea

Fill a tea kettle or a pot with water and place over medium-high heat. Add the tea, dry herbs, cinnamon and sliced strawberries and bring to boil. If you don’t have tea leaves and dry herbs in hand, you can use 3 tea bags of your favorite tea. Stir the tea really well. Remove from heat and let it cool for 10 minutes. Strain the tea in a pitcher and place in fridge to cool. Before serving add ice, the frozen blueberries, the fresh herbs, lemon juice and sliced lemons. Enjoy!

February 15, 2012

Fluffy blueberry waffles

Filed under: Breakfast — Tags: , , — dimitra @ 9:24 pm

Get my recipe for these fluffy blueberry waffles over at one green planet

August 1, 2011

very berry french toast casserole

Filed under: Breakfast — Tags: , , , , , — dimitra @ 12:05 pm

I am officially on vacation. Summer in the city is not so bad after all. All my friends are staying in Athens for the summer as well, so I am not as cranky as I expected. And I decided to start my vacation with a very hearty breakfast. Berry sauce and French toast. Combined. We threw a summer barbeque party last night (unfortunately not vegan as I was the only vegan in the house, but some of my friends enjoyed my veggie dogs more than the reg burgers) and as we had some leftover bread I thought to use it for french toast. This was heavenly delicious.

very berry french toast casserole


for the french toast
8 slices whole wheat bread
1 cup soy milk (or other non dairy milk)
1/4 cup chickpea flour
2 TS light agave nectar
pinch of salt
1 ts cinammon
1/2 ts ground nutmeg
1/2 ts ground ginger
1/2 ts vanilla extract

for the very berry sauce
2 1/2 cup frozen mixed berries (strawberries, blueberries, raspberries, blackberries)
2 TS light agave nectar
1 ts lemon zest
2 TB cornflour mixed with 1/4 cup of water

very berry french toast casserole

Cut the bread into small squares. Combine all the other ingredients for the french toast in a baking pan, mix well and then add the bread. Let the bread soak in that mixture for a few minutes. Preheat oven to 180C/350F and bake for 15 minutes. In the meantime prepare the berry sauce. Add berries and agave to a saucepan and bring to a boil. Add lemon zest and cornflour mixture and stir to combine. Lower the heat and cook until thick ( about 10 minutes). Remove the french toast from the oven and top with the berry sauce. Return to oven and bake for 15-20 more minutes. Serve. Enjoy!

very berry french toast casserole

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