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Saturday, October 26, 2013

Vegan Eggplant Rollatini (Vegan)

Vegan Eggplant Rollatini


  • 2 large eggplants, sliced the long way
  • 3 cloves garlic, minced super fine
  • 1 large yellow onion, minced
  • 1 bag fresh baby leaf spinach
  • 1 block firm tofu, drained and pressed
  • 4-6 cups favorite marinara sauce-add 1/2 cup dry red wine (merlot)-if not already an ingredient in sauce
  • 4 tbsp or more olive oil
  • sea salt
  • black pepper
  • crushed red pepper flakes, to taste
  • zest of 1 lemon
  • 1/2 cup nutritional yeast
  • 1 tbsp italian seasoning
  • 2 tsp garlic powder
  • 1/2 cup fresh basil leaves, minced
  • 1/4 cup fresh parsley, minced

preparation steps:

1. cut off stems of eggplants and slice eggplants into 1/4 inch thick long slices-*discard end (skin) slices-place eggplant slices in single layer on paper towel-lined baking sheet-sprinkle eggplant slices liberally with sea salt-set aside while preparing vegan "ricotta"

2. add 1-2 tbsp olive oil to heated skillet then add onion, and  garlic, cook until tender and add raw spinach-cook until leaves wilt and turn dark green-set aside to cool slightly 

3. place drained and pressed tofu in food processor with garlic-process until smooth

4. remove tofu, garlic mixture and place in large bowl

5.add cooled onion, garlic, spinach skillet mixture to tofu mixture and mix well with nutritional yeast, lemon zest, basil, parsley and spices-taste and adjust salt and pepper

6. brush salt off eggplant slices and brush on olive oil - cook in batches on medium heat, in olive oil until golden brown on both sides-add olive oil to pan as needed-eggplant really soaks it up

7. when eggplant slices are cool enough to handle, place a liberal spoonful of tofu mixture into each and roll up

8. place rolls in a marinara lined baking dish 

9. liberally ladle marinara over rolls and place in a 350 degree preheated oven

10. bake until sauce is bubbling-about 30 minutes

11. serve hot over pasta

* you can also use the end (skin) slices of the eggplant in this recipe, instead of discarding them, by dicing and adding them to the onion and garlic in the skillet spinach mixture-I don't do this as I use them for a different recipe

Red Lentil Butternut Squash Arugula Salad with Creamy Sesame Dressing (Vegan)

Red Lentil Salad


  • 1 cup red lentils, rinsed, sorted through, and cooked until tender but firm-then cooled
  • 1 red onion, minced small
  • 2 celery stalks, minced small
  • 2 carrots, shredded
  • 1-2 cloves garlic, minced super small
  • 1 lemon, juice and zest
  • 1 tbsp good french mustard
  • 1 tbsp good olive oil
  • salt and pepper, to taste
  • 1 tbsp crushed red pepper flakes, or to taste

preparation steps:

1. whisk lemon juice, lemon zest, mustard, crushed red pepper flakes, garlic, olive oil, and salt and pepper in mixing bowl

2. add lentils, carrots, celery and onion and toss gently

3. serve over salad greens (arugula) with roasted butternut squash and creamy sesame lemon dressing

Creamy Sesame Lemon Dressing

  • sesame tahini
  • 1 lemon, juice and zest
  • 1 clove garlic, minced super fine

preparation steps:

1. whisk ingredients together

Friday, October 4, 2013

Tofu Fried Rice (Vegan)

Tofu Fried Rice


  • 3 cups cooked rice
  • 4 tbsp oil
  • 1 block tofu, pressed and cut into cubes
  • 1 medium red onion, diced
  • 3 stalks celery, diced
  • 2 medium carrots, diced
  • 1 small red bell pepper, diced
  • 4 cloves garlic minced
  • 1 inch piece of ginger root, minced
  • broccoli florets, steamed lightly
  • 3 tbsp tamari
  • 1 tbsp toasted sesame oil
  • white pepper
  • 2 tsp crushed red pepper flakes
  • 1 cup frozen peas
  • cilantro leaves, for garnish

preparation steps:

1. fry tofu cubes in 2 tbsp oil until golden brown on all sides, remove from heat and set aside

2. heat wok, add 2 tbsp oil

3. when oil smokes,  add onion and cook until transparant

4. add garlic, ginger and pepper flakes

5. add carrots, celery and cook until just tender

6. add peppers and lightly steamed broccoli, cook until tender

7. add frozen peas

8. add rice, stir in tamari quickly

9. remove into a large bowl and mix gently with tofu, toasted sesame oil and white pepper

10. serve hot with cilantro garnish


Pepper "Parmesan" Pasta (Vegan)

Pepper "Parmesan" Pasta


  • 1 lb linguine, cooked per package directions (reserve 1/2 cup cooking liquid)
  • 3 tbsp olive oil
  • 2 tsps red pepper flakes 
  • 1 large red onion, sliced
  • 6 cloves garlic, sliced thin
  • 2 green bell peppers, sliced
  • 2 red bell peppers, sliced
  • salt and pepper, to taste
  • vegan "parmesan cheese"

preparation steps:

1. saute onions, garlic and peppers in olive oil

2. add red pepper flakes

3. drain linguine and toss with onion, pepper mixture and reserved cooking liquid (to help thicken) and season with salt and pepper, to taste

4. serve hot with vegan "parmesan cheese"

Banana Oatmeal Power Foods Breakfast Bowl (Vegan)

Banana Oatmeal 
Power Foods
Breakfast Bowl

  • 1 cup gluten free oatmeal, cooked
  • soy milk, to desired consistency 
  • 1 banana, sliced
  • 1 tbsp pumpkin seeds
  • 1 tbsp goji berries
  • 1 tbsp flax ground flax seeds
  • 1 tbsp hemp seeds
  • 1 tbsp raisins
  • 1 tsp cinnamon
  • 1 tbsp chopped walnuts
  • 2 tsp sweetener (optional)
preparation steps:

1. mix all ingredients and enjoy

Linguine with Artichoke Hearts and Capers in Lemon "Butter" Sauce (Vegan)

Linguine with Artichoke Hearts 
Lemon "Butter" Sauce


  • 1 lb linguine, cooked per package directions (reserve a 1/2 cup cooking liquid)
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic minced 
  • 1 tsp red pepper flakes (optional)
  • 1 can artichoke hearts, drained and dried well
  • 4 tbsp capers
  • 2 tbsp vegan butter
  • 1/2 cup dry white wine
  • juice of 2 juicy lemons
  • salt and pepper, to taste

preparation steps:

1. cook artichoke hearts in 1 tbsp olive oil until golden brown on all sides-remove from heat and set aside

2. add another 1 tbsp olive oil to skillet and cook onions until transparent

3. add garlic and red pepper flakes cook until cooked through

4. add wine and cook until alcohol  evaporates

5. add lemon juice

6. add reserved cooking liquid and vegan butter and whisk until sauce thickens slightly
7. drain pasta and toss gently with "butter" sauce, capers, artichoke hearts and salt and pepper

8. serve hot


Sunday, September 29, 2013

Linguine with Tomatoes Artichoke Hearts and Capers (Vegan, Soy Free)

Artichoke Hearts 


  • 1 box linguine
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 6 gloves garlic, minced
  • 2 tsp crushed red pepper flakes
  • 1 large can diced tomatoes
  • 1/4 cup dry red wine
  • 1 can artichoke hearts, rinsed and dried well
  • 3 tbsps capers
  • salt and black pepper, to taste

preparation steps:

1.  saute onions, garlic and pepper flakes in olive oil until onions are transparent and cooked through-but not browned

2. add  red wine and cook for one or two minutes more-to cook out alcohol

3. add canned tomatoes, and black pepper and bring to simmer

4. cook pasta according to directions in salted water-drain pasta and reserve 1/2 to 1 cup cooking water

5. toss hot pasta with  sauce, capers and artichoke hearts-adding a bit of reserved pasta water to thicken sauce

6. season to taste with salt and more cracked pepper

7. serve hot

Noodles with Spicy Peanut Sauce (Vegan)

Spicy Peanut Sauce


  • 1 box linguini, cooked per package instructions and drained (do not rinse)
  • 1 cup all natural peanut butter
  • 4 tbsp hot water, or more if needed for desired consistency
  • 2 tbsps tamari or soy sauce
  • 1 tbsp hoisen sauce
  • 2 cloves garlic, micro-planed or minced very fine
  • 1/2 inch piece ginger, micro-planed or minced very fine
  • 2 tbsp toasted sesame oil
  • 1 tbsp rice wine vinegar
  • 2 tsp hot sauce, or to taste
  • white pepper, to taste
  • 3 small carrots, sliced with peeler
  • 1 small cucumber, spiralized
  • 4 scallions, sliced
  •  cilantro leaves

 preparation steps:

1. cook spaghetti, drain and set aside

2. prepare carrot, cucumber an scallions and set aside

3. place peanut butter and hot water into a mixing bowl and whisk until smooth and just slightly thicker than desired consistency

3. add rice wine vinegar, tamari, toasted sesame oil, hoisen, white pepper, garlic, ginger and hot sauce and mix until well blended and smooth - add more water if needed for desired consistency

4. mix peanut sauce and spaghetti well and garnish with vegetables and cilantro leaves

5. serve warm or chilled

Thursday, September 12, 2013

Roti - Indian Flat Bread (Vegan)

(Indian Flat Bread)


  • 2 cups all-purpose flour
  • 1 tsp salt
  • 2 tbsp vegan butter (or oil)
  • 1 cup hot water

preparation steps:

1. place flour, salt and vegan butter in bowl

2. slowly add hot water and mix with fingers

3. knead just until dough is soft and holds together-do not overwork dough

4. form into ball

5. place a few drops of oil on bowl and dough ball

6. let sit for 5 or ten minutes

7. divide into 8 even sized balls and roll between palms until smooth

8. flatten slightly and roll out (with flour to keep dough from sticking)into thin flat rounds

9. brush off excess flour

10. place in heated skillet and lightly cook on both sides until golden brown spots begin to form-use spatula or tea towel to gently press and turn dough while cooking-this will press air into the bread and it will puff up

11. remove from heat and brush with vegan butter (or olive oil)

12. serve warm

Zucchini Onion Pakoras (Vegan, Soy Free)

Zucchini Onion Pakoras


  • 1 large zucchini, cut into thin rectangles
  • 1 medium onion, diced
  • 1 cup chickpea flour (besan)
  • 3 tbsp all-purpose flour (or rice flour)
  • 1 pinch salt
  • 2 tbsp chopped cilantro
  • 1 medium green chili, sliced thin
  • 1 tsp cumin seeds
  • 2 tsps coriander seeds, coarsely ground
  • 1 cup water
  • oil for deep frying

preparation steps:

1. heat oil in deep pan-keep at medium high heat

2. place chickpea flour, all-purpose flour, salt, cilantro, chili, cumin, and coriander in a mixing bowl

3. slowly add water (1/4 cup at a time) to flour mixture stirring out any lumps

4. add onions and zucchini 

5. cover zucchini well with batter and drop into hot oil

6. fry until deep golden brown on both sides

7. remove pakoras from hot oil with slotted spoon and place on paper towels or on wire rack to cool

8. gobble down plain or with your favorite dipping sauce as soon as they are cool enough to handle

Monday, September 9, 2013

Summer Spaghetti (Vegan, Soy Free)

Summer Spaghetti


  • 1 box spaghetti
  • 1/3 cup good olive oil
  • 8-10 cloves garlic, sliced very thin
  • 1 tsp crushed red pepper flakes
  • 1 pint cherry tomatoes, sliced in half
  • 1 bunch fresh basil, torn roughly
  • salt and pepper, to taste

preparation steps:

1. prepare pasta according to instructions on box

2. place olive oil in a small sauce pan on medium-low heat-when oil is hot add crushed red pepper flakes, a tiny pinch of salt, and sliced garlic-heat garlic until it just begins to sizzle and oil is infused with garlic and peppers then remove from heat and set aside-do not overcook garlic as it will become bitter

3. place cherry tomatoes, salt and pepper, garlic olive oil, and basil in a deep bowl

4. when pasta is al dente, remove from water with tongs, directly into bowl of tomatoes, garlic oil and basil (a little of the cooking water will cling to the pasta which will help the garlic oil and tomatoes to cling to the pasta)

5. toss well and serve hot

Quinoa and Black Lentil Salad with Spicy Peanut Sauce (Vegan, Gluten Free)

Quinoa and Black Lentil Salad with 
Spicy Peanut Sauce


  • 1 cup uncooked quinoa, rinsed well and drained
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 2 cardamom seeds
  • 1/2 tsp crushed red pepper flakes
  • 2 cups water
  • 1/2 tsp sea salt
  • black pepper, to taste
  • more sea salt to taste
  • 1 can black lentils, rinsed and drained
  • 3 carrots, grated
  • 1/2 cup golden raisins
  • 2 stalks celery, diced small
  • 6 scallions, sliced thin(green and white parts)
  • 1 cup cherry tomatoes, diced
  • 1 cup cilantro leaves
  • juice of 1 lemon
  • juice of 1 lime
  • 2-3 tbsp good organic virgin olive oil

preparation steps:

1. toast seeds in pan until just fragrant

2. add quinoa and toast until just toasted lightly

3. add water and salt to quinoa and seeds, cover pan bring to boil

4. immediately lower heat to low and cook until all liquid has been absorbed (15-20 minutes)

5. remove quinoa from heat and let cool

6. add all other ingredients to deep bowl and add cooled quinoa and gently mix together 

7. serve cold over salad greens with spicy peanut sauce (see recipe below)

Spicy Peanut Sauce


  • 1/2 cup all natural peanut butter
  • 2-3 tbsp warm water (add more if needed)
  • 1 tbsp gluten free tamari
  • 1 tbsp rice wine vinegar
  • 2 tsp toasted sesame oil
  • 1 tsp hot pepper sauce
  • 1-2 cloves garlic, grated
  • 1-2 tsp ginger root, grated
  • 1 tsp hoisin sauce

preparation steps:

1. whisk peanut butter and water until thinned and smooth

2. add other ingredients and whisk together

Spicy Eggplant in Garlic Ginger Sauce (Vegan, Gluten Free)

Spicy Eggplant 
Garlic Ginger Sauce


  • 2 tbsp vegetable oil, for stir-frying
  • 5 or 6 mini eggplants, cut into wedges
  • 1 each red, yellow and green pepper, cut into wedges
  • 2 large red onions, cut into wedges
  • 2 tbsp ginger root sliced into very thin coins
  • 2 tbsp garlic, minced medium
  • 1 spicy chili pepper or jalapeno, minced
  • fresh basil leaves, for garnish

ingredients for sauce:

  • 1/4 cup soy sauce
  • 1 tbsp toasted sesame oil
  • 2 heaping tbsp hoisin sauce
  • 1 tbsp brown sugar
  • 1 tbsp rice wine vinegar
  • 3 tbsp white wine
  • 1 tbsp cornstarch mixed with water-to thicken sauce

preparation steps:

1. heat wok, add oil

2. when oil is very hot add onions

3. when onions have begun to soften add ginger and garlic

4. quickly add eggplant and peppers

5. wok fry until vegetables are cooked and add sauce

6. add cornstarch/water mixture to thicken sauce

7. add fresh basil leaves for garnish

8. serve hot over rice

Bund Gobi Sabji -Spicy Cabbage and Peas (Vegan, Gluten Free, Soy Free)

Vegan Bund Gobi Sabji 
(Spicy Cabbage and Peas)


  • 2 or 3 tbsp vegetable oil
  • 1 tsp cumin seeds
  • 1/2 tsp coriander seed
  • 1 tsp mustard seed
  • 1 or 2 tbsp ginger root, minced fine
  • 1 or 2 tbsp garlic, minced fine
  • 1 tsp crushed red pepper flakes
  • 1 tsp turmeric
  • 1 large yellow onion, chopped
  • 1 medium/large cabbage, chopped fine
  • 1/2 cup frozen peas
  • 1 tsp garam masala (see recipe below)
  • salt, to taste
  • cilantro leaves, for garnish 

preparation steps:

1. heat oil in wok and when oil is hot add cumin seeds, coriander seeds and mustard seeds

2. when seeds begin to pop and sizzle, add ginger and garlic 

3. add onions, salt, turmeric, crushed red pepper and cook until onions are almost transparent

4. add cabbage and peas and stir

5. fry until cabbage softens

6. add garam masala and cilantro garnish

7. Serve hot over rice

Garam Masala 


  • 1/4 cup whole coriander seeds
  • 1/8 cup cumin seeds
  • 1 tbsp cardamom seeds
  • 1 tbsp cloves
  • 2 tsp black peppercorns
  • 2 sticks cinnamon
  • 1 bay leaf
  • 1 dried chili pepper
  • 1/4 tsp nutmeg

preparation steps:

1. toast each spice separately (until just fragrant) in a heavy skillet

2. Cool and grind

3. store in air-tight container