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Brooklyn, New York, United States


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Saturday, March 30, 2013

Vegan Cream of Mushroom Soup

Vegan Cream of Mushroom Soup


  • 2 tbs olive oil
  • 1 medium yellow onion, diced
  • 1 large stalk celery, diced
  • 2 cups shitaki mushrooms with stems removed, sliced thin
  • 2 cups portabella mushrooms, sliced thin
  • 3 cloves garlic, diced fine
  • 1 tbsp unbleached white flour, sifted
  • 1 1/2 cups mushroom stock
  • 3 cups plain hemp milk
  • 2-3 tbsp nutritional yeast-adjust to taste
  • salt and white pepper to taste

 preparation steps:

1. in soup pot, saute onion and celery in hot oil until onions are soft and transparent

2. add sliced mushrooms and saute until tender and browned - mushrooms absorb a lot of oil so add a little extra olive oil if pot seem too dry

3. add garlic and saute for one more minute

4. sift flour slowly over sauteed mushroom mixture stirring while adding and saute a few minutes while stirring to remove flour taste

5. add mushroom stock, hemp milk, salt and white pepper and simmer on medium heat-stirring regularly - until soup begins to thicken

6. add nutritional yeast to taste and simmer on low heat - stirring often - until ready to serve 

7. garnish with a flat leaf parsley sprig

Thursday, March 28, 2013

Simple Green Salad

Simple Green Salad

ingredients for salad:

  • romaine lettuce
  • baby leaf lettuce
  • baby kale
  • broccoli florets
  • carrots, sliced
  • celery, sliced
  • red onion, sliced
  • avocado

preparation steps for salad:

1. wash and dry lettuces and greens

2. cut vegetables

3. toss  together

3. place sliced avocado on top of salad
and pour on green goddess dressing

ingredients for green goddess dressing:

  • 1/2 c follow your heart vegenaise
  • 1 tbsp braggs cider vinegar
  • small handful fresh herbs (of your choice), minced fine
  • salt and pepper, to taste    

preparation steps for dressing:

1. place all ingredient in a tightly lidded container and shake vigorously until well blended 

Wednesday, March 27, 2013

Vegan Paella

Vegan Paella


  • 3 tbsps olive oil
  • 2 medium yellow onions, diced
  • 2 stalks celery, diced
  • 1 each, sweet red, yellow and orange bell pepper, diced
  • 2 cups crimini mushrooms, sliced
  • 2 cups broccoli florets
  • 4-6 cloves garlic, diced fine
  • 3 cups jasmine rice, uncooked
  • 1 pinch saffron threads, crushed and soaked in 1/2 cup water
  • 1 15oz. can  diced tomatoes
  • 4 cups vegetable stock
  • 4-6 links, spicy vegan sausage, sliced
  • 1 package frozen peas
  • salt and pepper to taste
  • parsley
  • 1 fresh lemon, cut into wedges

preparation steps:

1. heat oil in large pan

2. saute onions, celery, garlic, sweet peppers and mushrooms in oil

3. add uncooked rice and salt to vegetables and stir together over heat until well blended

4. add saffron (with soaking water), vegetable stock, diced tomatoes, broccoli florets and vegan sausage - cover pan, lower heat and simmer until rice is cooked

5. place frozen peas on top of cooked paella, cover pan and let sit for five minutes

6. add fresh cracked pepper and stir in peas

7. place in serving dish and garnish with fresh parsley and lemon wedges




Monday, March 25, 2013

Tempeh "Bacon" Lettuce and Avocado (TBLA) on Sprouted Wheat Bread

TBLA on Sprouted Wheat Bread

ingredients for tempeh bacon:

  • 1 8oz block of tempeh
  • 2 tbsps of Bragg's apple cider vinegar
  • 1/4 cup nama shoyu - or tamari
  • 2 tbsp maple syrup
  • 2 tsp liquid smoke
  • 1 tbsp olive oil - for marinade
  • 2 tbsp olive oil - for frying


preparation steps for tempeh "bacon":

1. Slice tempeh into long thin strips

2. marinate in nama shoyu, maple syrup,apple cider vinegar, 1 tbsp olive oil and liquid smoke, for at least 30 minutes

3. heat skillet and add oil to pan

5. add tempeh strips to heated oil

6. fry *tempeh strips until well browned and crispy on both sides

ingredients for sandwich:

  • 2 slices bread
  • 1/2 perfectly ripe avocado
  • 1 schmear vegenaise
  • lettuce
  • red onion slices
  • salt and pepper to taste

Preparation steps to build your sandwich:

1. toast 2 slices of Ezekiel sprouted sesame bread

2. slather bread with Follow Your Heart Vegenaise

3. slice a perfectly ripe avocado and salt and pepper lightly and add to sandwich

4. pile on fresh lettuce of your choice - I prefer baby lettuces with baby kale

5. add tempeh "bacon" strips

6. add red onion slices

7. place the top on your sandwich and enjoy-knowing that no cute little piggies had to die to make your delicious sandwich

*hint: for better tempeh "bacon", do not move the tempeh strips in the pan until they are well browned on one side, then flip over and brown other side-even though it is very temp(eh)ting to move them around!

Donut Holes - Good-for-You "Munchkins" (Raw)

Raw "Munchkins"


  • 1 cup raw almonds
  • 5 to 6 pitted medjool dates
  • 1/2 cup dried coconut flakes-set 1/4 cup aside for later 
  • 1/4 tsp himalayan pink salt
  • 1 vanilla bean seeds-scraped
  • 1 tbsp raw coconut oil

preparation steps:

1. process almonds until chopped medium-fine

2. add dates and process until dates are incorporated into almonds

3. add 1/4 cup coconut flakes, vanilla bean seeds, salt and coconut oil, and process  until fine and "dough" sticks together when pinched between your fingers
4. roll into six small balls

5. roll balls in remaining coconut flakes pushing the coconut into the "dough" a little to make it stick

6. refrigerate for at least an hour before serving