My godmother, Faye, used to always serve me this drink when I'd go to her house for breakfast as a kid. Something about aerating the juice makes it taste like creamsicles. Ooo, did I ever used to love creamsicles!
orange juice (preferably not from concentrate)
a dash of pure vanilla extract and/or a drizzle of maple syrup (optional)
a blender (not a hand blender)
Pour orange juice, vanilla, and syrup into a blender, put on the lid and give it a good whirl on the highest setting for, oh I don't know, about 30 seconds. You could try adding a couple tablespoons of soft silken tofu for protein and extra creaminess. Pour into glasses and drink immediately. If it's been sitting for more than a minute, just give it another whirl.
This recipe was inspired by a breakfast I had in a restaurant on Commercial Drive on the morning I arrived in Vancouver to start a summer of traveling around the continent. What a treat to arrive in a not-entirely-familiar city and easily find a nourishing vegan breakfast!
1 lb. medium tofu, cubed or chopped
2 tbsp. tamari soy sauce
1 tbsp. grated fresh ginger root
1 tbsp. oil
1-2 tbsp. nutritional yeast
Allow tofu to marinate in tamari and ginger for a bit.
Heat oil in a frying pan on medium-high. Add tofu and marinade. Sprinkle in the nutritional yeast. Stir with a spatula until heated well through. Serve with toast and homefries... ooo, and carmelized onions... and slices of fresh organic tomatoes if you like.
Enjoy the morning with a full belly and the knowledge that we're getting three more minutes of sunlight every day!