Category Archives: Beverages

Vanilla Banana Smoothie

Forbidden Rice Blog | Vanilla Banana Smoothie (3 of 5)

At least once a day either for a meal in itself or a snack between meals, my husband will say, “Babe…can I have one of those smoothies?” I know what this means: this chocolate soy milk, bananas, peanut butter (preferably this one), and lately also powdered chocolate peanut butter. He has deemed the concoction “God’s Nectar,” (bwahaha! I shit you not!) and says that one day he will certainly live off of the stuff. Happily.

The truth is, when you combine frozen bananas (this part is essential), milk, and chocolate, vanilla, and/or peanut butter, the end product is very milkshake-like. Without the guilt… Not that I feel guilty about drinking milkshakes; I am a firm believer in moderation…and could drink a vanilla or chocolate milkshake every day guilt-free.

Milkshake diet aside, I decided to try a little spin on my husband’s chocolatey-peanut-buttery-smoothie. I wanted something a little lighter tasting, which would still be filling and refreshing. The oats and frozen bananas make this smoothie milkshake-thick and will keep you full. You can add unsweetened cocoa and peanut butter if you wish, as well!

Forbidden Rice Blog | Vanilla Banana Smoothie (1 of 5)

Vanilla Banana Smoothie

Serves 2.

Ingredients:
2 teaspoons old fashioned oats
2 cups whole milk (vanilla soy, almond, or your preferred nondairy milk would be okay!)
3 medium bananas, frozen
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
pinch of fresh nutmeg

Forbidden Rice Blog | Vanilla Banana Smoothie (4 of 5)

Directions:
In a spice grinder, pulverize the oats into a fine powder. (My “spice grinder” is actually just our coffee grinder, cleaned out really well.)

In a blender, combine the ground oats, milk, bananas, vanilla, cinnamon, and nutmeg.

Blend on high until smooth. Divide between two glasses and enjoy immediately.

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The Top 15 Posts of 2015

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To say so long to 2015, here’s a quick roundup of this little blog’s most popular recipes throughout the year!  Thank you all for your continued support of this endeavor. May the new year be filled with new recipes, full bellies, copious amounts of laughter and some new adventures in this blog space! Happy End-of-2015!

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Top 15 Posts in 2015

Forbidden Rice Blog | Top 15 of 2015

#15:   Vegan Chicken and Herb Dumplings

Forbidden Rice Blog | Top 15 of 2015

#14:  Creamy Jalapeño Mac and Cheese

Forbidden Rice Blog | Top 15 of 2015

#13:   Creamy Sweet Corn Risotto

Forbidden Rice Blog | Top 15 of 2015

#12:  Chocolate Ice Cream

Forbidden Rice Blog | Top 15 of 2015

#11:  Ethiopian Mesir Wat

Forbidden Rice Blog | Top 15 of 2015

#10:  Panko Crusted Tempura Shrimp

Forbidden Rice Blog | Top 15 of 2015

#9:  Homemade Falafels

Forbidden Rice Blog | Top 15 of 2015

#8:  Malted Waffles

Forbidden Rice Blog | Top 15 of 2015

#7:  Barbecue “Pulled” Seitan

Forbidden Rice Blog | Top 15 of 2015

#6:  Cowboy Caviar

Forbidden Rice Blog | Top 15 of 2015

#5:  Lavender Vanilla Bourbon Cocktail

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#4:  Miso Mushroom Ramen with Vegetarian Wontons and Crispy Tofu

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#3:  Purple Sweet Potato Pie

Forbidden Rice Blog | Top 15 of 2015

#2:  Baked Barbecue Panko Tofu
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#1:  Leo’s Limoncello

 

Happiest New Year to YOU!

Green Smoothies

Forbidden Rice Blog | Tropical Green Smoothie (6 of 9)

You know those folks who are ALL OVER green smoothies? The ones who tell you how delicious they are, or what a great breakfast or snack they make? I am not one of those people. Up until this recipe, you couldn’t pay me to drink a green smoothie. I think it has to do with the weird green stuff — spirulina, specifically, I don’t want anything to do with. I do understand the nutritional value, but if the stuff doesn’t taste good I sure as hell don’t want it in my smoothie.

On the other hand, raw spinach doesn’t have a strong after (or during, or before) taste. It’s pretty easy to mask and when thrown into a smoothie that has some other sweet, strong flavors to mask its savoriness, it’s simple to add in nutrition without sacrificing flavor. Hooray!

This smoothie is filling and makes a great snack when your energy is running low. I actually had it for lunch one afternoon. Nutrition-wise, it’s under 300 calories, low in fat and sugar, and carries a decent amount of protein. Plus the kids happily drank it, which says a lot as well!

Forbidden Rice Blog | Tropical Green Smoothie (5 of 9)

Green Smoothies

Makes approximately 56 ounces/about 3 1/2 servings.

Ingredients:
8 ounces vanilla Greek yogurt
2 frozen bananas
2 cups frozen mango chunks
2 cups fresh pineapple (or frozen)
one 11.2 ounce can pulp-free coconut water
4 ounces pear or apple juice
4 cups spinach

Forbidden Rice Blog | Tropical Green Smoothie (2 of 9)

Directions:
Combine all the ingredients in a high-speed blender and blend until smooth. Serve immediately.

Forbidden Rice Blog | Tropical Green Smoothie (7 of 9)

Forbidden Rice Blog | Tropical Green Smoothie (3 of 9)

Forbidden Rice Blog | Tropical Green Smoothie (1 of 9)

Strawberry Pineapple Smoothie

Forbidden Rice Blog | Pineapple Strawberry Smoothie

After a week of the flu and nearly a week of semi-recuperation, I finally am feeling better than semi-narcoleptic, achy, and half-dead. It’s fantastic! I’m really not so good at staying still, doing nothing, or making time to just relax. On top of that, I generally don’t get sick very often. So when some ailment knocks me on my ass the way this round of the jerk-flu did, it’s almost a necessary reminder to just slow down.

That said, I am finally cooking again and eating like a normal person. However, my days have also been very full of fresh smoothies, juices, and loads of tea. The following smoothie was a sick-week-cocktail, but I am adding it to my list of go-to-anytime-smoothies… since that’s precisely when this is an excellent smoothie to drink. Anytime.

Forbidden Rice Blog | Pineapple Strawberry Smoothie

Strawberry Pineapple Smoothie

Yields about 72 ounces, enough for 4 large smoothies.

Ingredients:

1/2 a small pineapple, peeled, core removed, then cubed
1 pound strawberries, hulled
2 medium sized ripe bananas (preferably frozen ahead of time, but not necessary)
16 ounces unsweetened vanilla coconut milk yogurt
1 cup fresh juice (orange, pineapple or strawberry preferably)
10-15 ice cubes

Forbidden Rice Blog | Pineapple Strawberry Smoothie

Directions:

Combine all the ingredients in a high speed blender, blending until smooth. If the smoothie is a bit to thick, you can add more juice.

Forbidden Rice Blog | Pineapple Strawberry Smoothie

Harvest Margaritas

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Holiday season is well underway. Thanksgiving came and went. Christmas Eve is tomorrow, followed by Christmas and then the New Year will be here before long. The foods and treats are plentiful, often heavier than other times through the year. And although I enjoy a good drink year-round, it seems that this time of year even the drinks are heavy. Eggnog or hot chocolate, perhaps coffee, laced with liquor. Creamy drinks, whose dairy and alcohol make my stomach hurt more than I desire. Besides, in my ripe old age I much prefer a less-sweet drink.

This margarita is an alternative to the heavy drinks of the season. The spiced simple syrup that is present in these margaritas is steeped with enough spice to leave this feeling more like fall or winter than an any-time-of-year margarita. Should you find yourself in need of a holiday party drink idea, the recipe can also be multiplied and made into a pitcher-style margarita for easy serving.

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Harvest Margaritas

Recipe adapted from Bobby Flay

Yields 2 margaritas

Ingredients:
4 ounces good quality tequila (I like Don Julio Silver or Anejo)
1 1/2 ounces chilled spiced simple syrup (recipe below)
1/2 ounce fresh squeezed lime juice
4-6 dashes bitters
ice
lime for garnish

For the simple syrup:
1 cup sugar
1 cup water
8 whole allspice berries
8 whole cloves
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1 -inch piece fresh ginger, peeled and coarsely chopped

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Directions:

Prepare the simple syrup: Combine the sugar, water, allspice berries, cloves, cinnamon and ginger in a small saucepan. Bring to a boil, then cook until the sugar has completely dissolved. Remove from the heat and let steep for 1 hour. Strain into a small bowl, cover, then refrigerate until cold.

Prepare the cocktail: Combine the tequila, cold simple syrup, lime juice, bitters and ice in a cocktail shaker and shake for 10 seconds. Serve straight up or on the rocks with a lime wedge for garnish.

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