Tag Archives: soymilk

Ode to the Tropical Cream Supreme

24 Jul

When I was in high school, there was an Orange Julius in Isla Verde…  we would go every Sunday afternoon, after going to the beach the whole day, to cool off with a Tropical Cream Supreme.  This was THE BEST drink over at the Orange Julius.  It tasted like summer, sand and sun all rolled up into a delicious shake.   

I liked these shakes so much that my then boyfriend would buy and bring them to me almost every night when I was home-bound with the chicken pox.  I even bought once a Hawaiian Tropic suntan oil because it smelled just like a Tropical Cream Supreme.  It was almost an obsession… I know.

But that was then…  and suddenly, without even looking for it, I once again reunited with one of my high school loves – The Tropical Cream Supreme.  Let me show you how…

 

ODE TO THE TROPICAL CREAM SUPREME

1 banana
3 strawberries
1 cup orange juice
½ cup plain soymilk
3 tbs agave nectar
1 tbs bee pollen
3 ice cubes
 
  1. Mix everything in a blender and enjoy it watching the sunset after a hot day at the beach. (sigh!)

 

The bee pollen is something I added on my own.  It was not included in the original shake, however it added certain sweetness and energy-boosting qualities very much in tune with my current lifestyle.  Try it… it’s available at most natural food stores.

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Egg-less Frittatas

25 Dec

 This recipe has many ingredients, but it’s easy to assemble and TASTY!!!!

I took them as an addition to a non-vegetarian party and they were all gone in about 10 minutes… my best friend and her mom almost did not get a chance to try them.  If non-vegetarians were devouring them at a Christmas party, image how good they taste.

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EGG-LESS FRITTATAS

1 package of firm silken tofu, drained of water
1/2 cup of soy milk
4 tablespoons of cornstarch
2 oz goat cheese – I used half of a small log
1/2 cup sour cream
squirt of Dijon mustard – about 1 teaspoon
1/4 teaspoon turmeric
1 cup of frozen chopped spinach, thawed and drained of as much water as possible
1/2 cup sun-dried tomatoes, without sulphur dioxide
1/2 cup of chopped grape tomatoes
4 green onion stalks, chopped
2 garlic cloves, minced
2 tablespoons flat leaf parsley, chopped
1/4 teaspoon garlic and herb seasoning
Salt and Pepper to taste
Canola oil spray
  1. Pre-heat oven to 375 degrees F. 
  2. Place the first 7 ingredients in a blender.  Process until completely smooth and silky.
  3. Place tofu mixture in a large bowl and add the spinach, sun-dried tomatoes, grape tomatoes, garlic, parsley, seasoning, green onions, salt and pepper.
  4. Lightly spray 2 muffin tins with canola oil spray.  Spoon mixture into muffin pans using a 1/4 cup measure.
  5. Bake in oven for about 30 minutes until they’re set and a bit golden on top.  Check that a knife or wooden skewer comes out cleanly before removing from oven.
  6. When they’re done, remove from oven and let cool for about 20 minutes.  When they’re cooler, they’ll come out from the pan neater and nicer.

They’re light…  you can serve them as a party appetizer, you can also serve them as a nice brunch entree with a nice green salad.  I guess you could also bake it in a baking dish and cut it into pieces instead of doing individual servings… I just have not tried it like that yet… so I am not sure if we’ll need to make adjustments to to baking time.

This recipe yielded me 20 individual fritattas.

  

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 This is my last post of the year.  I will take a few days off from cooking and blogging.  This has been a wonderful few months… I promise to come back in the new year with new added inspiration to cook and share with you all.

May the New Year 2008 bring only the best…  until then.

Madelyn.

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