Kat (kittehkat) wrote in vegancooking,
Kat
kittehkat
vegancooking

Green Smoothie Recipe Request + Baked Root Vegetable Recipe

Sometimes I get a bit nervous about trying new things, which is absolutely ludicrous, I know, especially when there are tons of delicious fruits and vegetables out there.

One of the things I've always shied away from are green smoothies/juices. I just can't buy something green and separated into three parts in a container and force myself to drink it. But I've heard green smoothies are the best for you and can be absolutely delicious!

I don't have a juicer, just a food processor and a standard blender. Will you please rec your favorite/tastiest/best-for-a-person-not-used-to-drinking-green-things juice/smoothie that I can make for myself? I really appreciate it!

I have a moderate strawberry allergy...


And since I'm asking for something, I'll offer this up. Here's a tasty fall root vegetable recipe that's super easy to make and completely delicious. I've since adapted it upon finding it, sometimes also adding yams (particularly purple) to the mixture, as well, and often find the oven time is really varied depending on where I make it (1 hour total for my mom's oven, only 35 for my own).


Roasted Beets 'n' Sweets
[My love for root vegetables is boundless. Even better, this really mixes it up. The vegetable you assume would be sweeter is savory and the savory is sweet. And this is easy, so long as you have a very sharp knife to cut through the potato and beets o' doom. I presonally prefer this at room temperature.]
2 large beets, peeled and cut into chunks
1 tablespoon and 2 teaspoons olive oil, divided
3/4 teaspoon garlic powder
3/4 teaspoon kosher salt
3/4 teaspoon ground black pepper
3/4 teaspoon sugar
1 large sweet potato, cut into chunks -- REAL sweet potato, NOT the orange yammy things they market as sweet potato in US markets

1) Preheat oven to 400 F.

2) In a bowl, toss the beets with 1/2 tablespoon olive oil to coat. Spread in a single layer on a foil-lined baking sheet and bake for 15 minutes.

3) While the beets are baking, mix the remaining 2 tablespoons olive oil, garlic powder, salt, pepper, and sugar in a large resealable plastic bag. Place the sweet potatoes in the bag. Seal bag and shake to coat the potatoes with the oil mixture.

4) When the beets have baked for 15 minutes, remove them and place them back in the oil-tossing bowl. Add the contents of the plastic bag. Mix well to coat.

5) Spread entire vegetable mixture back onto the baking sheet. Continue baking 45 minutes, stirring after 20 minutes, until all vegetables are tender.
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