Vanilla Coffee Frappe Verveggie Style

Move over coffee house frappe, this version is healthier, and really tasty!  One secret is coffee ice cubes.  For this recipe, I mixed 2 Starbucks Via packets and 1 1/2 cups of  hot water, then poured it into an ice cube tray and froze it over night.  However, any strong brewed coffee poured into an ice cube tray will do the trick.  The second secret is using dates instead of sugar, dates work really well in this smoothie.  Also be sure to blend the milk and dates first, then add the coffee ice cubes, or you will get a drink that is cold, but not smoothie icy.

Vanilla Frappe Verveggie Style
Makes 2 14-16 oz Frappes

1 1/2 c unsweetened coconut milk or your favorite unsweetened, non-dairy milk of choice
1/3 c firmly packed, pitted dates, soaked
1/2 t vanilla
7-8 coffee ice cubes (or more coffee to taste)
a pinch of sea salt

Firmly pack the dates with pits removed into a 1/3 c measuring cup.  The number of dates you can pack depends on the type of date.  Soak the dates in a bowl of water for an hour.

To make the coffee ice cubes, brew your favorite strong coffee, pour into an ice cube tray, and freeze over night.

In a high speed blender, add the dates, coconut milk, vanilla, and pinch of sea salt.  Blend for a minute or so, until the dates and coconut milk are completely smooth.

Add the coffee ice cubes and blend until the ice is smoothie consistency.

Pour into 2 pint sized glasses and serve.

Vegan Caesar Dressing

Most Caesar Dressing is made using eggs and anchovies.  This vegan version uses cashews, sunflower seeds, and dulse to get that creamy, salty flavor.  I love using this dressing on a salad made up of red kale, onion, tomatoes, and black olives-add croutons if you would like, but it tastes great without them.

Vegan Caesar Dressing

makes about 1 1/2 cups of dressing

1/4 c raw sunflower seeds, soaked and drained

1/2 c raw cashews, soaked and drained

3/4 c water

1/2 t dijon mustard

1/2 t vegan worcestershire sauce

2 T lemon juice

1 T dulse flakes

1 1/2 T nutritional yeast

1/2 T miso

1 large clove garlic

1/8 t white pepper

3/4 t black pepper

1/2 t celery salt

Place the cashews and sunflower seeds into a bowl and cover with water.  Soak for an hour, then drain.  

In a high speed blender, add the cashews, sunflower seeds, water, mustard, worcestershire sauce, dulse, nutritional yeast, miso, garlic, pepper, and celery salt.  Blend until smooth.

Assemble your favorite salad ingredients in a large bowl and toss with as much dressing as you would like.