I’m continuing my 5 Minute Vegan Breakfast series today with Warm Vegetable Smoothies!
As I’ve talked about before on my blog, for many years I worked in touring children’s theatre. I absolutely loved the job, but one of the down sides was that I had to wake up at ungodly early hours and sit in traffic to get to schools that were sometimes hours away. When the alarm went off at 4:30 am, I needed everything to go on autopilot with clothes arranged the night before, a lunch already made and waiting in the refrigerator, and a breakfast that I could easily eat in the car.
For those mornings, I kept a stockpile of tomato soups that came packaged in their own heatable mugs with a hole for sipping, which I’d buy in singles at Target. This was before I went vegan; although, out of curiosity I looked it up to see if they’re still for sale (they are) and if they are vegan (yep, that too). However, the ingredients include high fructose corn syrup, which I have avoided for years now, and I can only imagine what was inside the lining of that encased mug that I was heating. Even so, at the time I thought I was grabbing a fairly healthy breakfast.
Despite the fact that I wouldn’t be inclined to get one of those prepackaged sippy soups now, the idea of drinking my vegetables while on the road is still an attractive one. And while I could make a cold fruit smoothie before I head out the door, in the chilly winter months it’s more appealing to have a warm option for breakfast. I like having something that will heat the bones while I brave the cold.
So lately I’ve been making five minute breakfasts that I call Warm Vegetable Smoothies. I throw half of a ripe bell pepper, a carrot, a tomato, chia seeds, water, and a leaf of kale with the rib removed into my Vitamix. (Using another high-speed blender, like a Blendtec, would also work.)
With the exception of cutting the bell pepper in half and removing any stems, I don’t chop any of the vegetables. I simply wash them, throw them in the blender, turn it to high, and let it blend until smooth and warm, which takes 2-3 minutes. If I’m having the smoothie at home, I drink it out of a mug, and if I am taking it to go, I put it into my sippy coffee cup. The produce-rich drink is mild and velvety with slightly earthy undertones from the carrot.
Now, a person could totally make a case for this being called soup, but the experience doesn’t hit me that way. Since it has chia seeds in it, it has that thicker, whippy viscosity that I associate with smoothies. Also tomatoes and ripe bell peppers are technically fruits and, along with carrots, are all quite sweet. So the smoothie still has a sweetness to it. (And if you’re not a kale fan or just don’t want any of the associated bitterness in the morning, simply omit it.)
I like starting the day knowing that I’ve already gotten several servings of produce into my system. It makes me feel like I’m ahead of the game. However, I do find that whenever I start with a liquid breakfast, I get hungry faster and usually need to eat again within a couple of hours, and so I plan my mid-morning snack accordingly.
Oh, and one more thing! I’ve been nominated for a Homie Award from Apartment Therapy/theKitchn! Voting ends today to pick the finalists. It would mean so much if you would vote for Cadry’s Kitchen to keep it in the running. (You can vote for more than one blog, and there are some other awesome ones that you might want to give some love!) For the purposes of voting, if you don’t want to set up an account, you can log in with Facebook or Twitter. It doesn’t take long! CLICK HERE!
Disclaimer: Blendtec & Vitamix affiliate links