when the last thing you want to do is cook...

Let's face it even we who love to cook have days when the last thing we want to do is cook...

my solution?

just get your blender out...

throw in some fruit juice, yogurt,-- and fresh fruits-- bananas, papayas, or mango--whatever is the fruit of the season... make sure it matches the fruit juice-- if it doesn't omit the fruit juice and add water instead..

here's a basic recipe

2 cups yogurt

2 cups water or fruit juice

1 cup of fruit..

honey to taste...

--- just blend together for 30 sec.. and there you go, healthy, easy, and satisfying.


some good fruit combinations:

mango and banana
mango and papaya
banana and papaya
banana and pineapple
pineapple and orange
passionfruit and pineapple
passionfuit and orange (may have to add more honey)
banana and strawberries
banana and blueberries
apple and pears
banana and apple (add some cinnamon and raisins:)
Berries and berries (whatever is available)

Spike Seasoning

Spike Seasoning: Lazy cook's best friend

you can put it in just about everything..

but don't overdo it.. ( i know someone who puts it in EVERYTHING.. i can tell if she cooked it because it tastes like SPIKE ;) )

if you're using spike, cut the salt.

it takes practice.. but you'll get used to it.

it is not as salty as plain salt-- so you'll still have to add

a little bit of salt.. or if you want to omit the salt

completely and add spike instead, be a little generous with the spike.

I really like it in soups and pasta dishes..

also great on AVOCADO with TOMOTOES and little bit of lemon--- instant guacamole!!!

Vegan Mushroom Fondue

Here is another recipe that I recently tried. It is a great appetizer, quick, easy and superbly delicious!

Ingredients:

• 3 tbsp margarine + 2 tbsp
• 1/2 onion, minced
• 1 tsp onion powder
• 1 vegetarian bouillon cube or 1 tbsp dry veggie broth mix
• 2 cups mushrooms, sliced
• 3 cloves garlic
• 2 cups soy milk
• 1/2 tsp miso
• 1/4 cup flour
• 1/2 tsp celery salt
• 1 tbsp soy sauce
• 3 tbsp nutritional yeast (optional)

Preparation:

Sautee garlic, onions and mushrooms in 3 tbsp margarine until soft. In separate saucepan, combine remaining ingredients and simmer until mixture thickens. If your mixture does not thicken, add more flour and mix well. Allow to cool. Add mushrooms, garlic and onion mix to the soy milk mix and process in a blender or food processor until smooth. Reheat the blended mix, stirring occasionally, and allow to cool slightly before transferring to fondue pot. Some dipper suggestions: whole mushrooms, broccoli, bread, cooked and halved baby potatoes, tofu, Tofurkey sausage slices.

source: http://vegetarian.about.com/od/saucesdipsspreads/r/MushroomFondue.htm