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Sunday, November 23, 2014

Cumin Spiced Rice with Red and Black Beans Topped with Avocado and Jalapeno Peppers

Cumin Spiced Rice 
Red and Black Beans 
Jalapeno Pepper Rings
  • black beans
  • sliced avocado
  • fresh lime juice
  • jalapeno, sliced into rings

Linguine with Vegan Tomato Basil Cream Sauce

Tomato Basil Cream Sauce


  • 1 box linguine, cooked
  • 1 tbsp olive oil
  • 8 cloves garlic, minced
  • 1 28 oz can diced tomatoes
  • 2 tbsps tomato paste
  • 1 cup raw cashews
  • 1/2 cup water
  • 1/2 cup dry red wine
  • salt and pepper, to taste
  • 1 small bunch basil, chiffonade - set some whole leaves aside for garnish

preparation steps:

1. brown garlic in olive oil-do not burn

2. place diced tomatoes, tomato paste, cashews, water, wine, salt and pepper into blender and blend until smooth

3. add blended ingredients to hot oil and garlic mixture and let simmer until hot

4. add basil chiffonade to warm sauce

5. pour sauce over cooked linguine and toss until well coated - garnish with fresh basil leaves and serve hot

Tuesday, November 18, 2014

Pasta with Tomatoes, Arugula, Toasted Garlic, Kalamata Olives, and Capers

 Pasta with Tomatoes, 
Toasted Garlic, 
Kalamata Olives, 


  • 1 lb pasta, cooked
  • 2 tablespoons olive oil
  • 6-8 garlic cloves, sliced thin
  • 1 teaspoon crushed red pepper flakes
  • 1/2 cup pitted kalamata olives, halved
  • 1/4 cup capers, drained
  • tiny pinch of salt (adjust salt to taste later)
  • cracked pepper, to taste
  • 1 carton baby arugula, washed
  • 6 plum tomatoes, diced

preparation steps:

1. cook pasta according to directions on box

2. in a small saucepan heat olive oil

3. add garlic, pepper flakes, and salt to heated oil and heat until garlic starts to toast-do not burn

4. toss pasta, hot oil and garlic mixture with all other ingredients in a large bowl and serve hot

White Bean Fennel Soup

White Bean Fennel Soup


  • 2 (15-ounce) can low-sodium canellini beans, drained and rinsed
  • 1 tablespoon olive oil
  • 2 large onion, diced
  • 4 carrots, diced
  • 4 stalks celery, diced
  • 2 small zucchini, diced
  • 4 clove garlic, minced
  • 1 tbsp fennel seed, ground
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 carton No-Chicken broth
  • 1 (14.5-ounce) can diced tomatoes
  • 1 bunch chopped lacinato kale leaves-remove stem

preparation steps:
1. in a small bowl mash half of the beans with a masher or the back of a spoon and set aside
2. heat the oil in a large soup pot over medium-high heat. 

3. add the onion, carrots, celery, zucchini, kale, garlic, fennel seed, salt, pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes

4 add the broth and tomatoes and bring to a boil. 

5. add the mashed and whole beans and cook until heated through

Tuesday, August 12, 2014

Sofritas Burrito Bowl

Sofritas Burrito Bowl
ingredients sofritas:
  • 1 block extra firm tofu, crumbled
  • 1-2 tbsp olive oil
  • 1 pepper, roasted, peeled , diced small
  • 1 medium onion, diced
  • 3 cloves garlic
  • salt and pepper, to taste
  • 1-2 tsp brown sugar
  • 3 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp oregano
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp chili powder
  • 1/2 tsp cayenne-or to taste
  • 1/2 cup water
  • 1-2 tsp balsamic vinegar
preparation steps sofritas:
1. in a large skillet cook onion in olive oil until tender, add garlic and minced roasted pepper-add more olive oil if needed-cook until tender, add sugar, spices, balsamic vinegar and crumbled tofu, water, and heat through-serve warm
ingredients guacamole:
  • 2-3 avocados
  • 1-2 lime, juice of
  • 2-3 cloves garlic, minced very fine
preparation steps guacamole:
1. mash all together with fork
ingredients per 1 burrito bowl:
  • 1 small head romaine lettuce heart, shredded
  • 1/2 c cooked white or brown rice
  • 1/2 c sofritas
  • 2 tbsp red onion, diced
  • 1/4 c frozen corn, thawed
  • 1/4 c black beans, rinsed and drained well
  • 2-3 pickled jalapeño rings
  • 1 small tomatoes, diced
  • 1/4 c guacamole
  • fresh cilantro
preparation steps burrito bowl:
1. place cooked rice in bottom of bowl, add sofritas, then beans, corn, onions, tomatoes, cover with lettuce, top with guacamole and garnish with fresh cilantro and jalapeno rings


Tuesday, July 22, 2014

Jasmine Mango Rice Salad Bowl with Sauteed Mushrooms

Jasmine Mango Rice Salad Bowl with
Sautéed Mushrooms

  • 4 cups cooked jasmine rice, cooled
  • 1 mango, diced
  • 2 limes, zest and juice
  • 1 red onion, diced
  • 4 scallions, sliced small
  • 1 bunch fresh cilantro, minced
  • 1-2 jalapeño peppers, minced
  • 1-2 tomatoes, diced
  • 1 can black beans, drained and rinsed
  • salt and pepper, to taste
  • sweet red bell pepper, minced
  • 1 cup frozen corn, defrosted
  • 1-2 cloves garlic, minced fine
preparation steps:
1.  add all other ingredients to rice, mix gently
2. serve over shredded romaine lettuce
Sautéed Mushrooms
sauté mushrooms, garlic, and onions in a tiny amount of olive oil, add salt and pepper to taste

Saturday, May 10, 2014

Raw Vegan Chocolate Fudge with Nuts (Raw)

Raw Vegan
Chocolate Fudge
  • 1/4 cup coconut oil, melted
  • 2/3 cups raw cacao, ground
  • a few drops liquid vanilla stevia
  • 4 tbsps coconut nectar (or liquid sweetener of choice)
  • 1/4 cup walnuts, almonds, cashews, pecans, jungle peanuts (any nut or combination nuts of your choice (i used peanuts)
preparation steps:
1. place coconut oil in a container in a pan of hot water until it is liquefied (be sure  not to let any water get into the coconut oil)
2. place liquefied coconut oil in a bowl and add cacao-stir until well incorporated and smooth
3. stir in liquid vanilla stevia and coconut nectar
4. stir in nuts
5. place in a mold (I used a silicone ice cube tray that made perfectly square molds)or spread into sheet and cut into squares after chilling
6. refrigerate overnight
7. remove from molds and enjoy