Thursday, April 21, 2016

Crank the smoothie flavor up to 11!

Instead of using water when making a smoothie, use a bottle of orange juice instead. You will be glad you did. Why settle for a weak flavor when you can crank the flavor knob right up to eleven!

If you buy a case of these 10-ounce bottles at your typical warehouse store (or Amazon, if you click the image), you'll be ready for your next smoothie adventure. I found that if you are making a smoothie where you've filled a Four-Side jar up to the top with a mix of fresh and frozen fruits, one 10-ounce bottle does the job nicely. No more wimpy weak watered-down flavor.

Tuesday, March 8, 2016

None dare call it "Vegan"

This is not cheese. This is not Velveta, or worse yet, that evil yellow wax-in-a-can known euphamistically as "Nacho Cheese". This is a suprisingly good (trying to avoid the word) vegan cheese-substitute sauce that in no way tastes "vegan", "substitute", or anything detracting at all. It is most excellent.
So anyhow, I got an email from Bendtec and it had the recipe in it, and you can find the recipe here. You'll also get the nutritional info, etc. there as well.
I did tweak the recipe ever so slightly; using Chinese hot mustard instad of Dijon mustard. So, without further ado, here is my tiny twist on the "Amazing Vegan Cheese Sauce" found at Blendtec.


  • 4 potatos, peeled and diced
  • 4 carrots, pelled and diced
  • 3 tbsp avocado oil (its what we had on hand)
  • 1 tsp lemon juice
  • 1 tsp Chinese hot mustard
  • 1 tsp Shoyu (aka "Soy Sauce" to you not-from-Hawaii folks)
  • 3/4 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 2 cloves garlic


  1. Boil the diced up potatos and carrots, and two cloves of garlic and a bit of salt (use your imagination, I just pour a bit in the water) for at least a half-hour or more. I used a pressure cooker and blasted them for 20 minutes.  You're going to be blending this so its okay for it to be soggy. You do not want al dente potatos here. Worth mention, the salt I describe here is in addition to the salt used in the ingredients list.
  2. Get your Blendtec blender (because you have a real blender, right? If not, buy one here.) WildSide or FourSide jar, and put in all the other ingredients.
  3. Drain the potatos and carrots and add to the blender jar. When I did this, with my FourSide jar, the carrots and potatos went almost to the top of the jar.
  4. Blend on "Dips" cycle. When I did this, it only blended about the bottom 1/3 of the contents, so I used a wooden spoon to get it pushed down a bit, then did another blend. I ultimately did three cycles total before it all got nicely blended.
  5. Serve immediately. And soak the jar in hot soapy water or that garlic smell will eat into the plastic.
I served this sauce over baked asparagus, and it was just excellent. I found myself shamelessly eating the sauce as soup; and looking at the ingredients, there is no reason why you could not. Some celery sticks were used to sop up the remainder of the sauce. The original recipe suggests using this for mac and cheese; and I will certainly be trying that in the future with some rice pasta.