Dyb Dyb Dyb June 10, 2008
Posted by tuimeltje in breakfast, food.Tags: moroccan, smoothie, tea
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Had a fit of Being Prepared again last night and made me a smoothie so I didn’t have to rush much in the morning. Two good servings, even. How about that?
Two calm and quiet mornings, all serene and whatnot.
In theory, anyway.
The place where I work had a non-vegan mint smoothie for a short while recently, and it looked really cool so I figured I should make me a vegan version. All I had to do was use vanilla Yofu rather than vanilla yoghurt.
Easy, no?
Ingredients:
I used about 10 sprigs of mint, leaves only, and about 3/4ths of the yoghurt. I ended up adding an extra banana (frozen) to make it a proper two servings and a dash of soyamilk to make it easier to drink.
Smoothie the next day:
As with the other times I didn’t consume the smoothie immediately after blending, the smoothie seems to have gotten itself a slightly darker layer of something or other on top. With the previous two smoothies I attributed that to the use of mysterious white powder, but apparently that stuff isn’t needed to create the layer.
I still suspect the powder is responsible for the bubbly aspect, though. The current smoothie has a smooth layer.
Anyway, as I was in a hurry this morning I figured it was probably harmless and didn’t bother blending it again to get rid of it before drinking some.
I survived, apparently. Though I did occasionally have a somewhat minty taste in my mouth for a good few hours after. That was amusing and not particularly worrying.
As it would’ve been a shame to waste it, I found some use for the remaining mint (I don’t think it freezes too well) and made me some Morroccan tea. I only used half of the sprigs left for that one cup so I should not forget to make another cup before the leaves get iffy.
Tea:
It had to seep a good while, and after a a few minutes (yeah, not too patient about my tea, me) I got a teaspoon and went at the leaves in the hopes of bashing some more flavour out of them.
I like to think it worked.
Still, apparently the proper version involves gunpowder. As I don’t have any of that, and shouldn’t be buying any more tea what with me already having rather a lot of that, I don’t think I’ll be making it anything official next time.
Might add some of that generic green tea, though. Might.
Twigs and Tofu 
Hi there, I have also started making smoothies recently, will write my own version in my blog shortly. i am a new kid in the blog. BTW, do you mean tofu? You wrote the dark layer, would it be due to oxidation, maybe you can add a quarter of fresh lemon juice to prevent oxidation. and add a little honey if you are worried that it will become a little sour. Cheers, Janet
visit my blog if have time http://janetching.wordpress.com
Hi Janet, thank you very much for your comment. Your blog looks very interesting, especially the bread. Makes me even more determined to bake my own once I have an oven!
Is the tofu question about the Yofu? If it is, I didn’t, though with the “t”and “y” next to each other on my keyboard it’d be an easy typo. :)
Yofu is a kind of soya yoghurt made by Alpro, and while I was never much into dairy yoghurt, especially the plain variety, I actually quite enjoy their products, even the plain variety.
Normally I don’t use Yofu in my smoothies, but as I was modifying someone else’s idea, I thought I’d give it a try.
The oxidation sounds plausible. I don’t do honey, as it’s not vegan, but the lemon juice sounds like a good idea. Might try it next time, provided I actually have a lemon.
A mind smoothie sounds very nice and refreshing! I wish I could say something smart and helpful about the dark layer on top, but I’m afraid I have no idea. I don’t know much about smoothie making, except that yeah, the colour does change into something weird sometimes. I guess the banana has something to do with that…
It sure is! A nice way to start the day. And the refreshing does last a while, too. That’s fun.
I’m still pretty clueless about that layer myself, so don’t feel bad about it. JAnet’s idea sounds plausible, though. I mean, if apples go brown…
Hi tuimeltje, I found you blog not because of your blog, not sure if you realise. Yofu is something new to me. I learnt something again. I like these exchanges. Hmm, I learnt more about vegan too, maybe brown sugar is ok as replacement? I guess best is to prepare freshly in the morning. As foe Euro 2008, unfortunately I am also a dutch fan as I have married to a Dutch guy but I think all matches were played fairly so far.
Janet, I’m not sure I understand your first sentence. I don’t know how you found my blog, though I am always curious about how people come across it.
Yofu is fun stuff, though I’m not sure if the word is used for soya yoghurt in general or only the Alpro/Provamel version. Not that it matters much to me, Alpro seems to be the only one selling anything like that here right now.
Is Alpro sold in Switzerland?
Brown sugar would work, as would any other plant-based sweetener (many of those available. I had no clue at first!), though I probably wouldn’t mind if it were a bit sour. At any rate, the discoloured bits weren’t that bothersome, it just looks a little odd if you’re not used to it. The other times I simply blended it again, but if there’s no time…
You’re married to a Dutch man? Nice. I’m not much into football myself, though I did enjoy the neighbourly noise a few days ago every time the team scored.
Sorry I wrote too fast, what I wanted to say is you left a comment in my blog regarding to my bread, I did not realise you are the same person who I left a comment in your smoothie blog until I receive your reply : )
Ah. That makes sense. :) That bread did look good.