Yum! Haight Ashberry Smoothie

Haight Ashberry Smoothie

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Haight Ashberry Smoothie

Peace, love and healthfulness! This tie dye smoothie combines the delicious flavors of vanilla, strawberry, blueberry and mango! YUMMY!! 

  • Prep Time : 10 min
  • Cook Time : 5 min
  • Yields:


  • 1 cup Earth Balance Vanilla Soymilk
  • 1 Frozen Banana, sliced
  • 1 teaspoon Vanilla extract
  • 1/2 cup Strawberries
  • 1/2 cup Blueberries
  • 1/2 cup Mango
  • 1/2 cup Raw Cashews, soaked



1. Prepare the cashews by rinsing them and soaking overnight
2. Separately, blend each fruit until a smooth puree and set each aside.
3. In a clean blender, chop cashews until fine.
4. Add Earth Balance Vanilla Soymilk, vanilla extract, and frozen banana to the blender with the cashews and blend until very smooth.
5. In one large glass or two small glasses, take each fruit puree and make an abstract design on the inside of the glass.
6. Fill each glass about half way with the smoothie and then add dollops of each fruit puree on top of smoothie.
7. Fill the rest of the way with smoothie and add more fruit dollops to the top.
8. Take a chopstick or skewer and swirl the fruit design on the sides of the glass as well as in the smoothie to make a tie dye pattern.
9. ENJOY!!


Avocado & Pinto Bean Enchiladas Reciepe

Recipe from eat, drink & be vegan.

photo credit: kitchenambition.blogspot.ca

This is spicy comfort food: enchiladas stuffed with beans and veggies, along with cashews and lightly mashed avocado – entirely scrumptious!  Pair with a salad dressed with “Cumin-Cinnamon Vinaigrette” (also from ed&bv).

9 -10 corn tortillas (6 inches each)
1/2 – 1 tbsp olive oil
1 cup onions, thinly sliced
1 tsp mild chili powder
1/2 tsp cumin powder
1/4 tsp allspice
1/4 tsp sea salt
freshly ground black pepper to taste
2 – 2 1/2 cups white button mushrooms, sliced
1 can (14 oz) pinto beans, rinsed and patted dry
1/2 c raw cashew pieces
2 tbsp freshly squeezed lime juice
2 medium avocados, peeled and pitted (about 1 – 1 1/2 cups)
1 1/4 tsp sea salt
1 jar (14.5 oz) prepared enchilada sauce (about 1 3/4 cups)
3/4-1 cup prepared chili sauce
3/4-1 cup vegan cheese, grated (ex: Daiya; optional)
1/2 c fresh cilantro leaves, chopped (optional)

Preheat oven to 400.  Place tortillas in a 8×12 inch baking dish, cover tightly with aluminium foil, and place in oven to soften for 5-10 minutes while preparing filling.  In a frying pan on medium heat, add oil, onions, chili powder, cumin, allspice, salt, and pepper and saute for 2-3 minutes.  Increase heat to medium-high, add mushrooms, beans, and cashews and saute for 5-6 minutes, tossing once to twice.  Immediately toss in lime juice and remove from heat to slightly cool.  In a large bowl, mash avocado and salt – this can be chunky.  Add veggie saute and lightly mix to incorporate.  In a separate bowl, mix enchilada and chili sauces.  Remove tortillas from oven, transfer to a plate, and cover with a tea towel to keep warm.  In the same baking dish, pour half of sauce evenly over bottom.  Place 1/4-1/3 cup avocado-veggie mixture in center of each tortilla.  Roll tortillas up, tucking in sides as you go, and place seam side down in baking dish.  Pour remaining sauce over top, and cover with aluminium foil.  Bake for 16-18 minutes, then uncover and bake for another 4-5 minutes, until bubbling around edges.  If adding cheese, sprinkle on after casserole has baked for 15 minutes, then baking uncovered for another 6-7 minutes to melt cheese.  Sprinkle with cilantro and serve.  Serves 4.

1) If you can’t find a mild chili sauce, use more regular enchilada sauce (using some from a second jar).
2) If corn tortillas dry out, re-soften by returning to oven in covered dish (or by coating with some enchilada sauce).