“Our ‘Kick Ass Vegan Smoothie Mix‘ is an organic powerhouse of green Superfoods, Plant based Proteins, Vitamins & Minerals.”
The lovely people at Indigo Herbs of Glastonbury (proud sponsors of Veganuary, which I think I might have mentioned once or twice) recently sent me some ‘Kick Ass Vegan Smoothie Mix‘ to try out. The ingredients are really varied and nutritious, and not limiting to a ‘sweet’ smoothie, so I thought I would try something a bit different to the usual dairy-free milk + fruit in the blender smoothie, kinda thang that I’m so familiar with.
The list of ingredients is pretty impressive, so I’m just gunna tell you about that first. It’s high in Protein, Dietary Fibre, Calcium, Magnesium, Iron & Zinc, as well as a range of Vitamins: A, B2, C & E and the following powders (all completely Organic): Spirulina Powder, Maca Powder, Banana Powder, Chlorella Powder, Chia Seed Protein Powder, Pumpkin Seed Protein Powder, Wheatgrass Powder, Moringa Powder, Barley Grass Powder and Baobab Powder.
So as you can imagine, it’s all kinds of good for you. Vegan Martial Artist Sam Taylor – endorses it too:
“I can train harder, recover faster and perform better, all thanks to my plant based diet rich in superfoods!”
If we’re friends in real life you’ll know I’m a big fan of having a Vegan dairy-free milk shake with fruit in for breakfast, but I wanted to challenge myself & do something cool with the smoothie mixture, and it turned out to be something quite awesome, I created a savoury dhal/risotto type dish.
The ‘Kick Ass Vegan Smoothie Mix‘ powder is pretty green on it’s own, and then I also chose to use green lentils, so I was ultimately left with a dish greener than Flubber/the Hulk. However, with some fresh leaves and tomatoes on the side, and a sprinkling of pine nuts on top, it was perfect. I’m such a sucker for a healthy, homemade meal with lots of goodness in, so this was bloody great!
So, here we go, this is how I made my very green vegan cuisine.
- 1 heaped table spoon of ‘Kick Ass Vegan Smoothie Mix‘
- 1 red onion
- 1 large clove of garlic
- coconut oil (half a tablespoon)
- coconut milk
- 1 tin green lentils
- 1 packet of brown basmati rice
- black pepper
(NB. For ease and speed I used Tilda‘s Brown Basmati microwaveable rice, however you could use whatever kind you fancy)
HOW I MADE IT
1. I started by finely chopping the red onion and garlic.
2. I then added the onion and garlic to a pan with coconut oil and allowed it to cook well (keep an eye on this whilst you’re preparing the other things)
3. In a separate bowl I then added 1 table spoon of ‘Kick Ass Vegan Smoothie Mix‘ to some coconut milk, which formed a paste. I then very gradually added a little more milk to create a soup-like consistency without any powdery lumps.
4. Next I cooked the lentils for 4-5 minutes on the hob (as per the cooking instructions on the tin I used – this will vary depending on what brand you use) and drained them once done.
5. After I turned off the hob, I poured the the coconut milk and powder mixture into the bottom of the warm saucepan, and put the rice into the microwave.
6. I then tipped the lentils on top of the mixture in the saucepan, followed by the well cooked onion and garlic, and the heated up rice.
7. And finally, I stirred all of the ingredients together, adding a little pinch of salt and sprinkle of pepper before dishing up, and voila!
The great thing about this dish is that the coconut milk and ‘Kick Ass Vegan Smoothie Mix‘ made a lovely sauce type texture to mix up with the garlic, onions, and lentils. It also didn’t take longer than 15 minutes to prepare so it’s great if you’re limited on time it’s a great, easy meal idea, that can be adapted to use whatever you have in the cupboard or fridge.
I was pretty happy after this cooking sesh, because the saucepan made more than enough for dinner that night – I had an extra two small portions leftover for lunches at work!
As you can see, the ‘Kick Ass Vegan Smoothie Mix‘ is pretty versatile. I also tried out a table spoon of it blended in a shake with coconut milk, frozen strawberries, 1 fresh banana, and a spoonful of Vanilla powder. It was deeelicious! :p
Thanks for reading the second installment of ‘Lu-Easy Meals’ (click here to see the first ‘Gnocchi, Leek & Avocado Vegan Bake’ recipe), I hope this might have inspired you to make something a little different and have a browse of the Indigo Herbs website.
Let me know in the comments if you give this recipe a go, or if you have any suggestions for something I should make next time – I’d love to know what you think!
This post contains gifted items, but the opinions are all my own!