05 Jan Pineapple Creamsicle Smoothie, Tomato Salad with Cucumber-Peanut Dressing, Lemon Pepper & Garlic Pasta with Cod
I hope everyone had a wonderful New Year. I have a very good feeling about the year 2016. I plan to work my butt off to help people learn about Daytime Vegan and the benefits of eating more whole plant foods. I’m so passionate about this and excited for what’s to come. Whatever goals you all want to accomplish……DO IT!! Let’s do it together. This is going to be a good year.
Now for this delicious smoothie.
Why does this Pineapple Creamsicle Smoothie taste so much like a Pina Colada?! I haven’t had an alcoholic beverage in a while, so maybe my tastebuds forgot exactly how a Pina Colada tastes, but I swear this reminded me of one. The pineapple really shines in this recipe, but it is still very light and not overpowering.
Sometimes I get scared with eating pineapple because for some reason it hurts my tongue. Does pineapple do this for any of you? I read about this problem online and learned I was not alone. Apparently this happens to a lot of people. Every single time I consume something with pineapple, my tongue starts to burn and tingle. It’s weird! The cashew milk in this recipe gives it the creamiest texture and smooths out the pineapple flavor.
This Tomato Salad with Cucumber-Peanut Dressing is a very light and refreshing salad. The dressing is made with cucumber, peanuts, cilantro, and garlic. I honestly DO NOT like cucumber, but when blended with other ingredients into a sauce I must say it is tasty!
The first thing I do when making this salad is soak the onions in cold water. I learned this technique from working in restaurants. It helps remove some of the strong raw onion flavor from the onions….sort of mellows them out. I highly urge you not to skip this step unless you really like the taste of raw onions. If the onions were just a condiment on an item, like on tacos or burgers, it wouldn’t matter, but in this recipe the onions are a main component of the salad.
You could also add a little vinegar and sweetener (agave, cane sugar, etc…) to the water to give the onions a mild pickled taste. I love pickled onions. Actually I love pickled anything! Pickling really makes any vegetable taste great. Ooooh, maybe I will pickle some vegetables for my next Weekend Pantry Recipe.
It’s always good to have a nice pasta dish on your repertoires in case you have to cook dinner for friends, or you want to make a fancy looking dish for your significant other! It’s so easy to make a pasta dish look fancy, don’t you think?!
Well you can add this recipe to your list. It is super quick and easy to make, but it looks very nice on the plate. I think you might be able to impress a few people with this dish.
The flavor is subtle. The only spices I use in this recipe are lemon pepper and onion powder. But I think that’s all it needs…..especially for a fish dish. I’ve never liked heavy flavors on seafood dishes. What about you? Besides, the fresh lemon juice and garlic cloves add plenty of flavor!
You may notice in the recipe video that I used tilapia, although the dish is called Lemon Pepper and Garlic Pasta with COD!! Well, that’s because I forgot to buy the cod and only had tilapia. Haha! But no worries. That’s why I loooove cooking. You can do whatever you want in the kitchen. So if you don’t have, or like, cod….use something else. You can use any type of fish you like. You could even use shrimp or scallops. I think I will try this recipe with scallops next time. Yuuuuum!!
Alrighty, here are the recipes. I hope you enjoy them!!
WATCH THIS COOKING VIDEO TO SEE EXACTLY HOW TO MAKE THESE MEALS!!
- 2 cups frozen pineapple
- 2 bananas
- 2 cups cashew milk (homemade recipe here), or store-bought
- Blend everything together until smooth. Add water to adjust the sweetness and consistency, if desired.
- 1 onion, sliced thin
- 1 cup cucumber, peeled, roughly chopped
- 1 dried chile pepper pepper
- ¼ cup cilantro
- ¼ cup roasted, unsalted, peanuts, try almonds or pecans if allergic to peanuts
- ¼ cup olive oil
- juice of 1 lemon
- 2 tablespoons apple cider vinegar
- 2 teaspoons garlic powder
- salt and pepper to taste
- 6 roma tomatoes, cut in large chunks
- ¼ cup cubanelle peppers, sliced, (or any type of pepper you want)
- Place about a cup or two of cold water in a bowl. Add ice to the water if it is not very cold. Place the sliced onions in the water and set aside. This will help take some of the robust “raw onion” flavor from the onions.
- Meanwhile, blend the next 8 ingredients with a little salt and pepper.
- Place the chopped tomatoes and peppers in a bowl. Drain the onions and pat them dry with a clean towel or paper towels. Add them to the bowl with the tomatoes and peppers.
- Add the dressing and toss. You can eat this right away or let it marinate in the fridge for an hour or so to allow the flavors to meld.
- 1 package pasta, any type you like
- ½ pound cod, or any other white firm fleshed fish, cut in ½ inch chunks
- salt and pepper to taste
- 1 tablespoon + 2 tablespoons olive oil, separated
- 5 garlic cloves, minced
- 1 tablespoon lemon pepper, one w/o salt if possible
- 1 teaspoon onion powder
- 2 cups half and half or cashew milk (homemade recipe here),
- fresh parsley, chopped (optional)
- Cook the pasta according to the package instructions and set aside. Season the fish with salt and pepper.
- Heat a non-stick large pan or pot on medium-high heat. Add 1 tablespoon olive oil and the chunks of fish. Brown the fish on each side, maybe 1 - 2 minutes per side. Remove from the pan and set aside.
- In the same pan/pot (don't clean it) add 2 tablespoons olive oil. Reduce the heat to medium. Add the onion and garlic and cook for about 30 seconds. Add the milk, lemon pepper, onion powder, salt, and pepper. Stir and cook until the sauce has thickened slightly and taste if for seasoning.
- Add the fish and simmer until it is just cooked through. Turn off the heat.
- To serve, add some pasta to your plate and top with the sauce.
- SUGGESTED SIDES: Salad or Roasted Vegetable