Orange-Banana Smoothie

This smoothie is perfect just about any time, whether to kick start the day for breakfast, as a refresher post-workout, or just for an afternoon snack!

In a blender, combine 1 cup orange juice, 1 cup vanilla soy yogurt (such as Whole Soy), 1/8 tsp. cinnamon, a dash of salt, and 1 sliced ripe banana; process until smooth.

Divide the mixture evenly among 2 glasses for two servings of 210 calories each.

Note: if you like, you can play around with different soy yogurt flavors - try strawberry for a pretty pink smoothie, or blueberry for a purple one.

Cost:
orange juice $5.99
vanilla soy yogurt $2.38
banana $0.93

Fresh-Squeezed Lemonade

This is the perfect pitcher of lemonade to set out on a hot day!

Squeeze 3/4 cups of fresh lemon juice (about 5 lemons) into a bowl or pitcher. You'll get the most juice from your lemons if you let them sit at room temperature first.

Stir in 1/2 cup plus 1 tablespoon vegan sugar (such as Wholesome Sweeteners), and stir until the sugar dissolves.

Add 3 cups chilled water (I used filtered water, for the cleanest taste), then serve the lemonade over ice!

1 cup of lemonade is 120 calories.

Cost:
lemons $4.95

Chocolate-Peanut Butter Smoothie

There's nothing like a smoothie for an energy boost, whether for breakfast or after a hard workout. This smoothie packs in protein, potassium, and calcium - on top of which, drinking something nice and cold tastes great on a hot summer day!

Ahead of time, cut a ripe banana into slices and freeze in a zip-top bag - this way the banana will act almost like ice cubes in the smoothie itself! You can also slice up a few bananas now, keep them in individual portions, and pull them out as needed the next time a smoothie-fancy strikes you.

In a blender, combine 1/2 cup plain soy milk (such as Silk), 2 tablespoons chocolate syrup (Ah-laska and Santa Cruz brands are both vegan), 2 tablespoons creamy peanut butter (I like the all-natural Peanut Butter & Co), 1 frozen banana, and 8 ounces vanilla soy yogurt (such as Silk or Whole Soy).

Process until smooth, then pour about 1 cup into each of 2 glasses. Each smoothie is 330 calories.

Cost:
banana $0.34
vanilla soy yogurt $1.09

Fresh Banana-Berry Shake

Here's the perfect snack for a muggy summer afternoon!

Slice 2 cups of banana and 1 cup of quartered strawberries. Place the fruit in a blender with 1/4 cup orange juice and process until smooth.

Add 3 cups vanilla vegan 'ice cream' of your choice - there are so many varieties on the market now, from soy, to rice, to almond, to coconut milk based, so choose whichever you prefer! My favorite is still Turtle Mountain's soy vanilla. Process until smooth, then pour 1 cup of the smoothie into each of 4 glasses.

Each serving is 230 calories. Bonus points if you have fun squiggly summer straws to sip it through!

Cost:
banana $1.09
strawberries $2.99
orange juice $1.99
soy vanilla ice cream $4.19

Easy Sangria

You can make this sangria ahead of time, for easy entertaining. Because it appeared in an article about Spanish food, I chose a Spanish red wine, but any vegan dry red wine of your choice would work just fine: you'll need one, standard 750 ml bottle for this recipe. As always, I recommend theorganicwinecompany.com for their selection of vegan wines.

In a small bowl, combine 1/4 cup dry red wine, 1 tablespoon brandy, 1 tablespoon Triple Sec, and 3 tablespoons raw sugar; microwave for 1 minute, then stir to dissolve the sugar (which I forgot to do, so hopefully most of it had dissolved already!)

Transfer the sugar mixture to a large pitcher, and pour in the rest of the bottle of wine, 1/3 cup fresh-squeezed orange juice,1 tablespoon fresh-squeezed lime juice, and 1 tablespoon fresh-squeezed lemon juice.

The recipe called to add 2 whole cloves and 1 whole allspice, and I swear I had cloves in my spice cabinet! In fact, the last time I used my cloves I remember thinking, 'I will never reach the bottom of this bottle.' But today? I couldn't find them anywhere! So I used 3 whole allspice and omitted the cloves. Also add 1 small cinnamon stick.

Chill for two hours, then strain the mixture into a bowl or different pitcher; discard the spices. You can return the mixture to the fridge until ready to serve, at this point. Just before serving, stir in 1 cup sparkling water, 4 orange wedges, 2 lemon slices, and 3 lime slices.

About 3/4 cup of sangria is 200 calories; the recipe doubles easily if you want to serve a crowd.

A note on liquors: the Triple Sec from Hiram Walker is vegan, according to the company. As for brandy, I can never find any indication online that it might not be vegan, so you should be safe with whatever brand you choose. (Although rather hilairously, if you Google for vegan brandy, you will learn that pop singer Brandy is a vegetarian).

Cost:
dry red wine $19.99
oranges $1.00
limes $0.66
lemons $0.50
whole allspice $2.85
sparkling water $1.99

Gingered Pineapple Juice

This recipe was a great novelty to make, since it involved using the pineapple peels, which I've never done before. It is a drink from the Cote d'Ivoire, where it is called gnamacoudji. I couldn't find a literal translation of the word, but the general sense I got from internet research is that it always involves ginger and pineapple.

Peel 1 whole pineapple; cut the peels into 3-inch pieces. You won't need the pineapple fruit itself for this recipe, but chop the fruit and save it for breakfast the next morning, or a snack later in the day!

Combine the peel pieces and 3 cups water in a saucepan; bring to a boil, then reduce heat and simmer for 30 minutes.

Drain in a colander over a bowl, reserving 2 cups of the cooking liquid. Press the peels to release the moisture from them, then discard the peels.

Meanwhile, coarsely chop 1 peeled (1 and 1/2-inch) piece of ginger, and coarsely chop 2 tablespoons-worth of peeled lemongrass. (Note: to peel lemongrass, just pull back one or two of the outermost layers, to reveal the more tender layers on the inside).

Place the ginger and lemongrass in a food processer with 1 tablespoon water, and process until finely chopped. Spoon the mixture onto a layer of dampened cheesecloth. Gather the edges of the cheesecloth together so you can tie it into a pouch.

Combine the cheesecloth bag and 2 cups water, and let stand for 30 minutes.

Combine the reserved pineapple cooking juice and the cheesecloth mixture in a large pitcher, then discard the cheesecloth bag. Stir in 1/2 cup vegan powdered sugar (such as Wholesome Sweeteners), and stir well until the sugar dissolves.

Chill until ready to serve, and serve this yummy drink over ice. 1 cup is 70 calories. Garnish with some mint leaves if you like, for a pretty presentation!

Cost:
pineapple $3.99
lemongrass $1.00

Ginger-Zapped Lemonade

Ginger adds a novel note to this refreshing, tart lemonade.

In a saucepan, combine 1/2 cup water and 1/2 cup raw sugar; cook over medium-high heat for 5 minutes until the sugar dissolves, while stirring, then set aside.

Peel and grate 2 tablespoons of fresh ginger. Place the ginger on a double layer of cheesecloth, and gather the edges of the cheesecloth so you can tie it up securely.

Place the cheesecloth bag in a large pitcher. Add 3/4 cup fresh-squeezed lemon juice (about 4 lemons), along with the sugar mixture and 2 and 1/2 cups water (I used filtered water, but regular type would work just as well). Stir well to combine.

Refrigerate the lemonade for about 2 hours, and then discard the cheesecloth bag. Return the rest of the lemonade to the fridge to chill until ready to serve!

1 cup is 110 calories.

Cost:
ginger $1.08
lemons $3.16

Raspberry Sparkler

This sparkling drink is great for spring events - think bridal showers, baby showers... or just brunch with friends!

Combine 1 and 1/2 cups cran-raspberry juice with 1 and 1/2 teaspoons fresh-squeezed lime juice. Pour 1/2 a cup of the juice mixture into each of 3 champagne glasses, and divide a split of champagne brut (a small, 375 milliliter bottle) evenly among the glasses. Serve each glass with a thin slice of lime.

Each drink is 180 calories. Repeat the procedure with more juice and champagne as needed, to serve all your guests! These are best served immediately while the champagne is fizzy.

Note: my first choice for cran-raspberry juice is R.W. Knudsen, but since it can be hard to find, the more widely-available cran-raspberry from Apple & Eve is much better than other versions on the market - no sugar or corn syrup added - and will do in a pinch.

There are several certified vegan/organic champagnes on the market; one to try is Serge Faust, available from www.theorganicwinecompany.com

Cost:
cran-raspberry juice $3.49
lime $0.50
champagne $21.99

Hibiscus Punch

African cuisine is the one I tap into the least, so I was excited to make this easy punch. Called bissap rouge in Senegal, where it is popular, the punch gets its flavor and color from dried hibiscus flowers, which you can find in Asian or Mexican grocers. The dried hibiscus might also be labeled "hibiscus pods" or "roselle" depending where you buy them.

Combine 4 cups water and 1/2 cup dried hibiscus flowers in a saucepan; cover and let stand for 2 hours.

Bring to a boil, then simmer, uncovered, for 5 minutes.

Strain the mixture through a sieve over a bowl; discard the solids. Stir 1/3 cup vegan sugar into the punch, and stir until it dissolves. Chill until ready to serve!

1 cup of punch is 70 calories.

Note: leftover dried hibiscus makes for great tea infusions - simply place 1 or 2 flowers in the bottom of a tea mug, fill with boiling water, and let steep for about 5 minutes.

Cost:
hibiscus pods $2.75

Mango-Mint-Rum Slush

Pull out the blender and whip up a batch of these delicious smoothies!

Chop 1 and 1/2 cups mango (about 1 whole mango), and freeze for one hour.

Combine the mango pieces in a blender with 1/2 cup ice cubes, 1/2 cup mango nectar, 6 tablespoons white rum (such as Bacardi Silver), 2 tablespoons fresh-squeezed lime juice (of which I was a teaspoon or so short), 1 tablespoon raw sugar, and 1 and 1/2 teaspoons chopped mint. Blend until smooth.

This refreshing drink is best served immediately! You have enough here for 2 servings of about 1 cup and 250 calories each, but make extra batches as needed for a larger crowd.

Cost:
mango $1.99
lime $0.50
mint $1.99

Cranberry Liqueur

I actually started this recipe three weeks ago! It felt more like a science experiment than a culinary one, but is quite fun.

Combine 2 cups raw sugar and 1 cup water in a saucepan. Cook over medium heat until the sugar dissolves (about 5 minutes) - the original recipe said to stir constantly, though I confess to stirring "frequently."

Meanwhile, place a 12-ounce package of fresh cranberries in a food processor and process until finely chopped. Work in batches if your food processor is small like mine.

Combine the sugar mixture and the cranberries in a large bowl and stir in 3 cups of vodka (I used Absolut). Pour the mixture into jars with tightly secured lids (look for these in kitchen stores or hardware stores). Place in a cool dark place (like a cupboard) and let stand for 3 weeks, shaking every other day - I found it useful to leave myself a note when it was a day to shake, lest I forget!



3 weeks later, strain the mixture through a cheesecloth-lined sieve into a bowl; discard the solids. I actually did away with the cheesecloth, since I have a very-fine mesh sieve. Pour the liqueur into bottles or jars. It will keep refrigerated or at room temperature for up to a year, and can become your new house drink to offer guests!

1/4 cup of liqueur is 200 calories.

Cost:
vegan sugar $3.99
fresh cranberries $2.50

Pomegranate Cocktail

Both the gorgeous red color and the ingredients of this drink fit the season perfectly.

In a large pitcher, combine 1 cup pomegranate juice, 3/4 cup vodka, 1/2 cup grenadine, 1/2 cup fresh-squeezed blood orange juice, and 1/4 cup fresh lime juice. As easy as that!

A note on ingredients - vodka is a safe bet for vegans, so use whichever brand you prefer - I probably committed heresy by combining a little bit of leftover Absolut with a new bottle of Skyy!

For the grenadine, I wish I could advocate the most natural brand out there, but alas, I cannot. From the French word for pomegranate (la grenade), grenadine used to be and should be simmered and condensed pomegranate juice with added sugar. Alas, most versions you'll find nowadays are corn syrup and flavorings, with no pomegranate left at all. Sur la Table makes a real version, but alas, not with vegan sugar.

Luckily, the more fake version on the market, Rose's grenadine syrup, is vegan, although it contains high fructose corn syrup and Red 40, both of which I generally avoid. For a libation for one night, however, they do meet the vegan criteria. If you want a slightly more natural version than that, Nature's Flavors sells grenadine bar syrup online which is certified vegan, made of rice syrup and natural colors, instead of Red 40. Make sure you order ahead though, since they can take up to 2 weeks for delivery! www.naturesflavors.com

Blood oranges have a beautiful red flesh, which I had to photograph for you here. If you can't find them though, the drink will taste just as yummy with regular fresh-squeezed orange juice.



This makes enough for 6, 1/2 cup servings of 180 calories each. Double the quantities to serve a larger crowd of holiday revelers!

Cost:
pomegranate juice $2.99
vodka $11.99
grenadine $3.79
blood oranges $1.43
limes $1.00

Indian Summer

I'm always on the lookout for new cocktail recipes, the more inventive the better. (I recently read an article which said agave nectar is the point of overlap in the venn diagrams of bartenders and vegans).

This recipe originated in the New Delhi-area of India. The specialty ingredient you'll want to track down is tamarind concentrate, available in Indian grocers or the ethnic aisle of large supermarkets (Whole Foods had it). Tamarind are trees which grow in tropical climates (the root of the word is actually Arabic for "Indian date" (tamar hindi)!), and yield a fruit which is widely used in Indian cuisine, as well as traditional medicine. The concentrate is, well, very concentrated, so a little goes a long way. Try stirring leftovers into home-made vegetable curries, rice dishes, chutneys, or soups and stews.

To make the drink, combine 1/4 cup vodka (I always prefer Absolut), 1 tablespoon raw sugar, 3 tablespoons water, 2 tablespoons fresh-squeezed lime juice and 1 teaspoon tamarind concentrate; whisk until the sugar dissolves.

Cut 2 orange slices and 2 pineapple slices each into quarters (by slices I assumed the original recipe meant round rings). Set aside.

Place 1/3 cup crushed ice in each of two glasses. Add half of the vodka mixture to each glass, half of the orange quarters and half of the pineapple quarters - this is yummiest served immediately before the ice waters it down. Each drink is 210 calories.

Cost:
vodka $38.10 (a lot more than needed for this recipe, of course...)
lime $1.00
tamarind concentrate $3.39
orange $1.11
pineapple $3.99

Classic Mojito

Mojitos - a classic Cuban concoction of rum, mint, sugar, lime juice, and club soda - used to be one of my favorite bar drinks to order - until I learned some years ago that regular granulated sugar wasn't vegan and became more careful. Luckily I can still make this delicious drink quite easily at home!

Place 2 tablespoons raw sugar and 15 fresh mint leaves in the bottom of a 2-cup measuring cup. Crush with a wooden spoon - I like mine really finely crushed, so there are no big chunks of mint. Add 1/4 cup white rum (such as Bacardi Silver) and 1 and 1/2 tablespoons freshly squeezed lime juice; stir until the sugar dissolves. Pour in 1/4 cup chilled club soda - I discovered the delightfully quaint seltzer water sold in an old-fashioned glass bottle from Boylan Bottle Co. and couldn't resist buying it.

Looks like their sodas are vegan-friendly, too, so check them out: www.boylanbottling.com

Place 1/2 cup ice cubes in a tall glass. Pour in the mojito mixture, and serve immediately! This makes enough for 1 drink of 240 calories. Keep extra limes and mint around, because people will want to make their own.

Cost:
mint $1.99
limes $0.66
club soda $1.50

Mango Martini

Time for a little bartending!

Crush some ice cubes in blender, and place the crushed ice in a martini shaker - I used about 5 cubes, but I'm sure you could use more or less.

Add 1/4 cup white rum, 2 tablespoons Triple Sec, 2 tablespoons mango juice and 2 teaspoons lime juice to the martini shaker; shake to combine. Strain the mixture into a martini glass. Garnish with mango slices if you like, for a pretty presentation.

This makes enough for an individual cocktail, of 250 calories.

For the rum, Bacardi Silver is vegan, according to the company. Ditto for Hiram Walker for the Triple Sec.

Cost:
white rum $4.99
Triple Sec $7.99
mango juice $2.99
lime $0.33

Puerto-Rican Sangria

Unlike other sangrias, which often need to sit a while for the flavors to release, this one is best served immediately. What makes it traditionally 'Puerto-Rican' is the addition of dark rum. Prepare a large pitcher for friends!

In a pitcher, combine 1 and 1/2 cups lemon-lime soda (instead of Sprite, try the organic lemon-lime soda from Maine Root), 1 cup chopped pineapple, 1 cup chopped Granny Smith apple, 1/2 cup chopped mango, 1/4 cup orange sections, 1/4 cup dark rum (such as Bacardi Gold), 2 tablespoons raw sugar, and 1 (375-ml) bottle of dry white wine. Note: 375 ml is a "split" half-size bottle, not a regular full bottle. I used an organic Pouilly Fuisse, but any dry white will do just fine.

Serve immediately over ice - you'll have 6, 1-cup beverages of 140 calories each. Double this recipe if you really have a crowd!

Cost:
lemon-lime soda $5.99
pineapple $3.59
Granny Smith apple $1.73
mango $2.49
orange $0.76
dark rum $5.44
dry white wine $14.99

Sparkling Peach Splash

A Google search for vegan peach schnapps actually turned up a hit when I didn't expect one - Archers Peach Schnapps. Alas, I quickly learned that it was made in Britain and not for sale in the U.S. I wasn't about to let that stop me, so I found a British online liquor store that would ship to the States... yes, I really did. If you don't want to shell out for overseas shipping, however, and you don't mind the possibility that the added sugar in your peach schnapps might not be vegan, Hiram Walker's peach schnapps is a good alternative.

For this yummy drink, combine 1 cup peeled and chopped peaches in a blender with 1/4 cup peach schnapps and 1 tablespoon lime juice. Puree until smooth, then freeze for 1 hour.

Pour a split of champagne (one of the little 375-ml bottles) into a bowl, and stir in the peach puree. Ladle 3/4 cup into each of 4 champagne flutes for 4 cocktails of 140 calories each. Garnish each with a peach slice, if you like, for a pretty presentation.

Note: for the champagne, I chose a delicious one from the Chartogne-Taillet producer, which is categorized as organic and vegan on a few wine websites.

Cost:
peaches $1.16
peach schnapps (I paid a little more than 11 pounds, so about $19.50 - but you don't want to know what I paid in shipping!)
lime $0.33
Champagne $29.39

Pimm's Cup

I am making this yummy cocktail to celebrate the move into my new apartment! The base is Pimm's No. 1, a British gin-based liquor. You should be able to find it pretty easily at any state-side liquor store though! I found a few recipes using Pimm's on other vegan websites, so hopefully that means whatever they mix in with the gin is vegan as well.

Fill 4 tall glasses with ice cubes. In each glass, pour 3 tablespoons Pimm's No. 1, 1/2 cup ginger ale (an all-natural version to try is R.W. Knudsen's ginger ale spritzer), and 1/3 cup sparkling water.

Cut 4 lemon slices from a lemon. Cut a medium cucumber in half lengthwise, and then each of those halves lengthwise again, so you have 4 cucumber spears. Place one lemon slice and one cucumber spear in each glass, and serve!

Each cocktail is 150 calories.

Cost:
Pimm's No. 1 $27.21
ginger ale $3.98
sparkling water $1.99
lemon $0.59
cucumber $0.50

Watermelon Agua Fresca

Last year I made a Strawberry Agua Fresca - but agua fresca can be any simple blend of water, fruit, and sugar. This year, pride of place goes to watermelon in this refreshing beverage.

Finely chop 1 cup of cubed, seeded watermelon, and set it aside.

Place another cup of cubed, seeded watermelon in a blender or food processor and process until smooth. Strain through a sieve over a bowl or pitcher, and discard any solids.

Stir 2 cups water, 1 tablespoon raw sugar and 1 tablespoon fresh-squeezed lime juice into the bowl, stirring until the sugar dissolves. Add the chopped watermelon that you set aside earlier, and stir to combine.

Cover and chill for at least 1 hour, although you can make it even further ahead of time and keep chilled until ready to serve. This recipe makes enough for 3 servings (1 and 1/4 cups and 80 calories each) of this delicious drink - increase quantities as needed!

Note: I used filtered water from the fridge instead of regular cold tap water so that the drink would be at its freshest and crispest.

Cost:
watermelon $3.19
lime $0.59

Tropical Breeze

If you can't actually be some place tropical this weekend, making this smoothie will at least make it taste like you're there!

In a blender, combine 2 cups mango or papaya juice, 1 and 1/2 cups cubed pineapple, 1 and 1/2 cups cubed papaya, 1/2 cup soft silken tofu, 1 tablespoon minced fresh ginger, 1 tablespoon fresh-squeezed lime juice and 1 tablespoon agave nectar (in place of honey). Process until smooth.

Given the choice, I chose mango juice over papaya juice, since the smoothie already has papaya chunks in it, and this way I got a blend of 3 tropical fruits instead of just two! But use whichever you prefer. Buying pre-chopped pineapple and papaya made this already-quick recipe even quicker and easier.

You'll have 4 one-cup servings of 160 calories each. The drink is yummiest when served ice cold. The peach color of it once blended is absolutely beautiful, too!

Cost:
mango juice $3.49
pineapple $2.87
papaya $3.50
ginger $0.76
lime $0.59