Who knew that nutritional yeast could be made sweet?
I went into this thinking, “Okay, this is either going to be really disgusting or absolutely amazing.” Luckily, it was the latter. And the best part? Okay, the second best part? It adds so much of a protein punch, which is often elusive for us vegans. I’ve been dabbling with some protein powders, but it’s hard to find something really unprocessed, so nutritional yeast is a great solution. This smoothie packs more than 10 grams of delicious, creamy protein. Drink up… it’s a great recharge after your morning workout.
Strawberry Cheesecake Smoothie
5 medium strawberries, cored
1 cup almond milk
1/5 package light firm tofu
1 tbsp nutritional yeast
1 tsp vanilla extract
stevia to taste
ice (optional) or pinch of guar gum, xantham gum, or 2 tsp of flax for a thicker smoothie (and more protein!)
Put all ingredients in a blender and blend until smooth. Enjoy!
This protein-happy dish is light, but tastes anything but. The curry spices compliment the veggies and chickpeas so well, and I like even throwing some tempeh into the mix for even more punch.
1 1/2 cups chickpeas, cooked, drained
1 can diced fire-roasted tomatoes, or 1.5 cups diced fresh tomatoes
1 cup chopped eggplant
1 medium onion, chopped
3 cloves garlic, minced
2 tbsp curry powder
1/2 tsp ground cumin
1/2 tsp cinnamon
salt and fresh pepper to taste
Spray a deep saucepan with a bit of cooking spray, and heat on high. Saute the garlic and onion until the onion is translucent. Add all of the spices, stir, and reduce heat to medium. Add the eggplant and tomatoes and simmer, covered for at least 15 minutes, until the eggplant is cooked through. Add the chickpeas (and tempeh, if using) and let simmer, covered, for another 15 minutes, until all the flavors have blended.
Serve over brown rice, over a salad, or in a wrap… whatever you like!