Posts Tagged ‘ Vitamix 7500 ’

Homemade Grapefruit Polar Cup (★★★★☆)

I decided to try to put a new spin on my Homemade Grown-up Polar Cup by using a grapefruit instead of two lemons.  The results were very good, and I definitely think some people would prefer the grapefruit version, although I think the grapefruit zest leaves a longer, slightly less pleasant aftertaste.

Homemade Grapefruit Polar Cup (★★★★☆)
I don’t know whether to describe this as a loose italian ice, thick frozen beverage you eat with a spoon or what polar cups would taste like if they were made for adults instead of kids using fresh fruit, but it is all of those things, and it is very good.

1 grapefruit (both zest and juice)
stevia
sugar
ice

Use a bread knife or other serrated knife to take just the outermost layer of the grapefruit rind, putting the zest into the blender.  Squeeze the juice from the grapefruit into a bowl so that you can remove any seeds from the juice and pulp before putting the juice and pulp into the blender along with the grapefruit zest.  Add two packets of stevia sweetener and an equal amount of sugar.  (Because the grapefruit is sweeter than the lemon, less sugar is needed than the lemon based version) Add a glass of ice and blend until well mixed.  Add ice gradually for the desired consistency, and additional sweetener to taste. (Unlike the lemon version, no water is needed, as the grapefruit juice is not as potent as the lemon juice.) Pulse blend on high with the tamper to insure no ice chunks remain.

Very simple to make, very good. As with the lemon based version of this, I think the zest is the difference.

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Hummus (★★★★★) using the Vitamix 7500 (with video)

My original post of this hummus recipe is hidden in between two other recipes in a post back in 2011, and since it’s the most requested dish I make, I think it deserves a post of it’s own and a video showing how easy it is to make.

Hummus (★★★★★)
2 Cans of Chick Peas/Garbanzos (15.5 oz), one strained, one with all the water from the can
¼ cup of raw sesame seeds
1 tablespoon olive oil
¼ cup of lemon juice
1 large garlic clove, peeled
1 teaspoon cumin
a pinch of sea salt

Put everything in and blend on high with the tamper for about 30 seconds or until everything’s well blended.  Chill if not serving immediately.

As I mention in the video, unless it’s a particularly large garlic clove, I tend to use two or three smaller cloves, but I’m a big fan of garlic, so adjust to match your tastes.

Falafels (★★★★☆)

I made falafels, yogurt herb sauce for the falafels and black bean burgers on Sunday.  I’ve already shared the yogurt herb sauce recipe and the falafel recipe is below.  I am not saving the best for last, as the black bean burgers were actually the one disappointment from Sunday’s experiments with new recipes.  The falafels, on the other hand, were a pleasant surprise.  I’m only giving them four stars because it’s been a long time since I had authentic falafels, and I’m not sure how these would actually compare to other falafels, but they are both good and easy to make, and unlike the black bean burgers, I likely will be making them again in the near future.

Part of the reason they were such a pleasant surprise is that most of the recipes I looked at wanted me to soak dried chickpeas (garbanzo beans) overnight and/or refrigerate the falafel mix overnight after preparing and before frying.  Like my I-don’t-have-time-to-make-this-correctly Baked Potato Soup, I eschewed any steps that would make this unnecessarily time consuming, but unlike the baked potato soup, I don’t feel like the falafels suffered because of it.  I prepared the falafel mix in the early afternoon and fried them that same night, and the results were delicious.

Falafels (★★★☆)
Deep-fried balls made from ground chickpeas, a traditional Arab food, which I served in a toasted pita with sliced lettuce, cucumber and drizzled with yogurt herb sauce.

2 cans (15.5 oz each) of chickpeas/garbanzos beans, both thoroughly strained of as much liquid as possible
1 small vidalia onion
5-6 fresh cilantro sprigs
5-6 fresh parsley sprigs

8 garlic cloves, peeled
2 teaspoons cumin
1 teaspoon ground cayenne pepper
2 teaspoons Kosher salt

1½ teaspoons baking soda
½ cup all-purpose flour

Cut the onion into a dozen or so pieces and put the onion, chickpeas, parsley, cilantro, garlic, cumin, cayenne and salt into the blender.  Pulse on speed 4 several times until everything is well mixed and no large pieces of cilantro, parsley, chickpea or onion remain.

Add the baking soda and a tablespoon of flour into the mix, and pulse several times until the baking soda and flour is evenly mixed in.

Put the mixture into a mixing bowl, add the rest of the flour, mix by hand until the flour is evenly mixed in, then refrigerate for at least a few hours (overnight is fine) before cooking.

To cook, heat an inch of vegetable oil in a pan to 190°C (350-375°F).  My wife’s trick for knowing when the oil is hot enough is to put the tip of the wooden cooking chopsticks we use in the oil.  If you put the tip of wooden chopsticks (or of a wooden spoon) in and the oil bubbles, it’s ready to use.  Form balls just a little larger than golf ball size, and drop them in the pan.  Fry them for one minute, then turn them over and fry them for another minute and they’re ready.  I served them in a toasted pita with sliced lettuce, cucumber and drizzled with yogurt herb sauce.

The result was surprisingly good.  I can also look at the above ingredients and say, “Hey, I really like garlic, chickpeas and cilantro, I’ll probably like this,” so it’s no surprise to me that this was good, but I was surprised at how good both the sauce and falafels were together, and how easy this was to make.  I definitely recommend trying this recipe out.

Yogurt Herb Sauce (★★★★★)

Before writing up the Falafel recipe, I thought I would share the Yogurt Herb Sauce that I made to go with the falafels, as I think it was the sauce that made them as unexpectedly good as they were.

Yogurt Herb Sauce (★★★★★)
Highly recommended as a sauce to serve with falafels

1 cup plain yogurt
1 lemon worth of zest (only the very outer layer of the lemon)
½ lemon (for freshly squeezed juice)
3-4 fresh cilantro sprigs
6-7 fresh parsley sprigs
½ teaspoon ground cumin
Kosher salt, to taste

Use a bread knife or other serrated knife to take just the outermost layer of the lemon rind, putting the zest into the blender, and squeeze half a lemon worth of juice in, taking care not to let any seeds in.  Put everything else but salt in the blender and pulse blend until no large pieces of cilantro or parsley remain.  Add salt to taste, then chill until ready to use.

Both this herb sauce and the falafels are pretty easy to make, and I’ll likely be making them again in the near future.

Homemade Grown-up Polar Cup (★★★★★)

To celebrate this blog getting 25,000 hits, I decided to try to make something new this weekend.  In fact, it turned into a very busy weekend for the blender, as I made Frozen Mocha Frappuccino, peanut butter and chocolate milk shakes on Saturday, and Falafels (new!) with Yogurt Herb Sauce (new!) and Black Bean Burger Patties (also new!) on Sunday.  But while those three will also all see their recipes shared in the near future, the recipe that really pleasantly surprised me tonight was something I tried on a whim that worked out really well.

After picking up a whole bag of lemons for a recipe that only needed one (Yogurt Herb Sauce for my Falafels), I decided to try to make a lemonade similar to the Newman’s Own diet lemonade that we get.  It’s really good, and it’s made with real sugar and stevia as it’s sweeteners.  That mix of sweeteners works really well in the lemonade, which is what got me to try it in my own creation.

Homemade Grown-up Polar Cup (★★★★★)
I don’t know whether to describe this as a loose italian ice, thick frozen beverage or what polar cups would taste like if they were made for adults instead of kids, but it is all of those things, and it is very good.

2 lemons (both zest and juice)
stevia
sugar
ice/water

Use a bread knife or other serrated knife to take just the outermost layer of the lemon rind, putting the zest into the blender.  Squeeze the juice from both lemons into the blender, taking care not to allow any seeds into the blender.  Add three packets of stevia sweetener and an equal amount of sugar.  (four if the lemons are large)  Add a glass of ice and blend until the mixture is too icy to blend.  Add a bit of ice and water for the desired consistency, and additional sweetener to taste.   Pulse blend on high with the tamper to insure no ice chunks remain.

Very simple to make, very good. The zest is the difference, as I’ve definitely done variations of this before with just lemon juice, and it does not have the same level of flavor that the addition of zest gives it.  I’ve got three more lemons in the fridge and will probably be making this again this week.

How to get a Vita-Mix 7500 (for a great price!)

Admittedly that title is a play on my 2011 post:  How to get a Vita-Mix 5200 (for a great price!)

I’ve been asked, and written posts about, whether I’d recommend the refurbished 5200 Vitamix for $329 or the newer 7500 for $529.  The short answer to that question is that I did purchase a 7500, despite owning a 5200 (which I gave to my parents), but I recognized that not everyone could afford the extra cost of the 7500.

The extra cost of a 7500/Professional 300 model blender has now shrunk considerably.  The refurbished 5200 is still at Vitamix.com, but a refurbished 7500/Pro 300/Creations Elite is also available for $399!  I’ve written entire posts about why I love Vitamix, but the short answer is:  Customer Service.  Because of what a good job they do, and the fact that a 5-year warranty that comes with the “Vitamix Certified Reconditioned Next Generation Blenders”, I would have zero hesitation in recommending that as the Vitamix to buy if you’re in the market for a Vitamix and you can swing the extra $70 over the refurbished 5200.

To paraphrase/plagiarize my own 2011 post:  If anyone is interested in getting a Vita-Mix 7500 for the best possible price, assuming that Vitamix is still offering it, I highly recommend the refurbished 7500.  Also, just based on my experiences dealing with Vitamix directly, I do recommend purchasing directly from Vitamix.com.

This time around, I didn’t wait long enough to pick up the refurbished option, but if I didn’t have a Vitamix already, the refurbished deal is what I’d be getting.

Applesauce (★★★★☆)

This is the first recipe my mom made with the Vitamix 5200 I gave her that was so good that she felt she needed to call me and tell me about it.  Even though I mentioned it briefly back in 2011, I figure Mom’s stamp of approval means it’s good enough that the recipe deserves it’s own post:

Applesauce (★★★★☆)
Easy to make, and lets you keep the skin, which assures you’re getting as much of the nutrients as possible.

4 apples (medium size, cored and quartered)
2 tablespoons of lemon juice

Blend on high for 30 seconds.  Chill, then serve.

You can blend on a lower speed if you’re prefer chunkier applesauce, but especially with the skin included, I prefer it well blended.  I made this during lunch, put it in the fridge and had it with dinner today, and it was very good.  (Actually, you can see the apples in my blender in the photo I took of my 7500 and Professional Series 300 for this post.)

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