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Tuesday, April 30, 2013

Korean Glass Noodles in Ginger Garlic Sauce (Vegan, Gluten Free)

Korean Glass Noodles
Ginger Garlic Sauce


  • 1 package glass noodles, cooked and rinsed well - per package instructions

  • any vegetables of your choice in any amount you like - i used the following:
  • broccoli florets
  • carrots
  • celery
  • scallions
  • onion
  • garlic
  • fresh ginger root
  • sweet red pepper
  • cabbage
  • fresh baby spinach leaves
  • 1 cup vegetable stock
  • fresh cilantro leaves - for garnish
  • 1 - 2 tbsp cooking oil - I always use olive oil
  • crushed red pepper flakes, to taste
  • cayenne pepper, to taste
  • 1/4 cup tamari
  • 1- 2 tbsp toasted sesame oil

 preparation steps:

1. wok fry vegetables in oil- place heartier vegetables, such as onions, garlic, ginger, carrots and celery in wok first as they will take a little longer to cook and more tender vegetables, such as white bottoms of scallions, cabbage, broccoli next and then green tops of scallions and spinach leaves last

2. add vegetable stock, tamari, cayenne pepper and pepper flakes and let vegetables steam a little in liquid until cooked to desired wellness - I like mine a little crunchy

3. remove vegetables from heat and immediately toss with glass noodles

4. toss with toasted sesame oil and garnish with fresh cilantro leaves - can be served either hot or cold

*hint: If you are using a large amount of vegetables it is a good idea to make several smaller batches at a time in your wok

Sunday, April 28, 2013

Baked Spinach Lasagna (Vegan)

Vegan Baked 
Spinach Lasagna


  • 1 box egg-free lasagna noodles, cooked - follow package directions
  • 3-4 cups of your favorite marinara sauce - i made my own
  • 1 large bunch spinach, washed thoroughly and stems removed
  • 1 8oz block firm tofu
  • 3 garlic cloves
  • 2 tsp each -dried basil and dried oregano 
  • 1 bunch fresh basil, washed and stems removed
  • salt and pepper to taste
  • 1 package vegan soy cheese
  • 1/2 cup nutritional yeast
  • 1 large yellow summer squash, sliced vertically into 1/4 inch thick strips and then roasted

preparation steps:

1. to make vegan "ricotta" filling:place garlic cloves in running food processor until minced very fine, add tofu, nutritional yeast, a handful of fresh basil leaves, salt and pepper and process until blended and set aside
2. place a couple of ladle fulls of marinara in the bottom of a casserole dish so bottom of dish is just covered

3. place one layer of cooked noodles, and layer "ricotta" mix, fresh spinach,roasted summer squash, cooked lasagna noodles,marinara sauce, basil leaves, until you've used all or pan is too full to continue ;) - leave a few fresh basil leaves to chiffonade for garnish on top of baked lasagna

4. top with vegan soy cheese and bake in 350 degree oven until cheese begins to melt and turns golden  brown and lasagna sauce is bubbling

5. serve hot with basil garnish

Massaged Kale and Carrot Salad (Raw, Vegan, Gluten Free)

Kale and Carrot 


  • 1 bunch kale, chiffonade
  • 4 carrots, washed, peeled and grated
  • 1 small red onion, sliced very thin
  • juice of 1 or 2 lemons
  • 2 tsp olive oil
  • 2 cloves garlic
  • salt and pepper to taste
  • pine nuts, for garnish

preparation steps:

1. place kale chiffonades in a large bowl with lemon juice and massage between fingers until soft

2. add all other ingredients except pine nuts and toss

3. garnish with pine nuts

Thursday, April 25, 2013

Zucchini Frittata (Vegan)

Vegan Zucchini Frittata


  • 2 or 3 tsps olive oil
  • 1 small onion, diced
  • 1 lb firm tofu, crumbled
  • salt and pepper
  • 2 tsp dried oregano
  • 2 cloves garlic
  • 1 large or 2 medium zucchinis, shredded
  • 1  lb firm silken tofu, drained
  • 1/4 cup soy milk
  • 4 tbsp nutritional yeast
  • 1 and 1/2 tbsp cornstarch
  • 1 tbsp tahini
  • 1 or 2 tsp turmeric - adjust to get a nice yellow egg-like color

preparation steps:

1. preheat oven to 400 degrees

2. spray a large pie dish with organic non-stick spray and line bottom of pie dish with parchment paper and spray again

3. heat a large skillet and add olive oil and saute onions until transparent

4. add firm tofu crumbles, oregano and a little salt and pepper and cook, stirring occasionally, until tofu begins to brown 

5. add  garlic and zucchini and cook another five minutes or so,stirring occasionally

6. add turmeric and stir to blend

7. add all other ingredients to a food processor and process until smooth

8. remove skillet from heat and contents of food processor to skillet and quickly stir together

9. pour into prepared pie dish and bake until center sets - about 30 to 40 minutes

10. remove from oven and invert onto serving plate - remove parchment paper serve hot

Wednesday, April 24, 2013

Zucchini Noodles with Spicy Almond Sauce (Raw, Vegan, Gluten Free, Soy Free)

 Zucchini Noodles 
Spicy Almond Sauce


  • 2 medium zucchinis, spiralized
  • 1 cup raw almond butter
  • 2 tbsp gluten free tamari
  • juice of 2 limes
  • 1/2 cup warm water - more or less for desired consistency
  • 2 garlic cloves, minced super fine - I use my grater
  • 1 inch piece fresh ginger, peeled and grated
  • cayenne pepper to taste
  • 1 tbsp roasted sesame oil - optional-not raw

preparation steps:

1. spiralize zucchinis and set aside

2. add all remaining ingredients -  except warm water - to food processor or blender and blend until smooth - add warm water slowly until desired consistency is attained

3. serve sauce over zucchini noodles 

4. garnish with fresh cilantro leaves

Monday, April 22, 2013

Carrot Raisin Salad (Vegan)

Carrot Raisin Salad


  • 8 large carrots, peeled and shredded
  • 1 small red onion, diced
  • 1/2 cup organic raisins
  • 1/2 cup follow your heart vegenaise
  • 2 or 3 tbsp bragg's cider vinegar
  • salt and pepper to taste

preparation steps:

1. combine all ingredients in a large bowl and mix until well blended
2. cover and let sit in refrigerator at least two hours - overnight is best 

Sunday, April 21, 2013

Light & Fluffy Pancakes (Vegan)

Light & Fluffy 


  • 2 cups King Arthur unbleached flour
  • 2 tbsp vegan sugar
  • 1 tbsp aluminum free baking soda
  • 1/2 tsp himalayan pink salt
  • 1/4 cup virgin coconut oil
  • 2 cups unsweetened non-dairy milk - soy, hemp, rice, almond, coconut or oat
  • 1 tsp real vanilla extract
  • 1 tbsp vegan butter

preparation steps:

1. place all dry ingredients together in a large mixing bowl

2. add wet ingredients and mix until blended

3. add a small pat of vegan butter to hot skillet

4. pour 1/3 cup of batter onto skillet and cook until golden brown on both sides

5. serve hot with genuine maple syrup

Shepherd's Pie with Vegan Gravy (Vegan)

Vegan Shepherd's Pie
with Vegan Gravy


4 lbs potatoes, peeled and cubed and boiled until tender
1/2 cup unsweetened non-dairy milk - such as soy, rice, almond, oat, hemp, etc.
2 or 3 tbsps of vegan butter
3 or 4 bulgur burgers, crumbled into large crumbles
1 bag frozen corn, thawed
salt and pepper to taste

preparation steps:

1. mash potatoes with non-dairy milk, butter and a little salt and pepper

2. preheat oven to 375 degrees

3. add crumbled bulgur burger to  a hot skillet with a little olive oil until well  brown - try not to break them up too small

4. remove bulgur burger crumbles from heat and place in an oven proof casserole dish - set skillet aside to make gravy in

5. layer thawed corn on top of bulgur burger crumbles in casserole dish

6. layer mashed potatoes on top of corn and place in 375 degree oven until golden on top and heated through

7. prepare vegan gravy while casserole is in oven

Vegan Gravy

ingredients for gravy:

  • 4 cups no-chicken broth
  • 2 or 3 tbsps tamari
  • 1 tbsp vegan butter
  • 1 tsp dried thyme 
  • 2 tbsp flour, mixed well into 1/3 cup water   

preparation steps for gravy:

1. in skillet used to brown bulgar burgers, add no-chicken stock and bring to boil

2. lower heat to simmer and add tamari(add more or less tamari to get desired color) and butter, and thyme , whisking often

4. when butter melts add flour/water mixture slowly, whisking constantly, until flour mixture is incorporated and gravy begins to thicken to desired consistency

5. adjust seasoning to taste

4. strain through a wire strainer for smoother gravy 




Banana Bites (Raw, Vegan, Gluten Free)

Banana Bites


  • 6 medjool dates pitted, diced
  • 1/2 cup raw almonds
  • 1/2 cup raw cashews
  • 1/2 cup raw walnuts
  • 1/2 cup raw unsweetened coconut 
  • 2 tbsp raw virgin coconut oil
  • scant 1/8 tsp pink himalayan salt
  • vanilla bean, seeds scraped 
  • 1 banana

preparation steps:

1. add all ingredients except banana to food processor and pulse until all ingredients are chopped very fine and stick together when pinched between fingers

2. roll into balls and flatten into disks just a tad bit bigger than the diamater of a banana slice

3. place in covered container in refrigerator for at least one hour

4. remove from refrigerator and slice banana into 1 inch disks

5. make bite sized banana sandwiches 

6. enjoy with your favorite tea drunk from your favorite cup    


Saturday, April 20, 2013

Quinoa Corn & Black Bean Salad (Vegan, Gluten Free)

Quinoa Corn & Black Bean Salad


  • 4 cups quinoa,cooked and cooled = (2 cups uncooked quinoa cooked in 4 cups vegetable broth)
  • 1 cup frozen corn, thawed
  • 2 cups black beans, canned or cooked and cooled
  • 1 bunch scallions, sliced
  • 3 or 4 cloves garlic, minced
  • 2 tomatoes, diced
  • juice of 3 or 4 limes
  • 1 tbsp olive oil
  • 1 bunch cilantro leaves
  • cayenne pepper to taste
  • salt and pepper to taste 

preparation steps:

1. place lime juice, olive oil, cayenne and salt and pepper in the bottom of a large bowl

2. add scallions, corn, tomatoes and black beans

3. gently stir in quinoa and cilantro leaves

4. add sliced avocado for a delicious change

Quinoa Healthy Breakfast Bowl (Vegan)

Quinoa Breakfast Bowl


  • 1 cup cooked quinoa
  • 1 tsp earthbound buttery spread
  • 1 tbsp raw cashews-or any nut of choice
  • 1 tbsp ground flax seeds
  • 1/2 tbsp hemp seeds
  • 1/2 tbsp chia seeds 
  • raw brown sugar or sweetener of choice (maple syrup is another great one)
  • 1/2 cup dairy free milk (soy, almond, coconut or hemp - i used hemp milk)
  • vanilla (bean or extract)

 preparation steps:

1. heat quinoa

2. add earthbound buttery spread and stir in until it melts

3. add remaining ingredients and serve 

Wednesday, April 17, 2013

Dal Palak - Indian Lentil Spinach Stew (Vegan)

Vegan Dal Palak 
 Indian Lentil Spinach Stew


  • 1 to 2 tbsps olive oil
  • 1 large yellow onion, diced
  • 16oz baby bella mushrooms, chopped
  • 2 to 4 potatoes, unpeeled and cut into cubes
  • 1 inch fresh ginger, minced fine
  • 4 to 6 cloves fresh garlic, minced fine
  • 2 tsp coriander seed
  • 2 tsp cinnamon
  • 1 tsp ground cloves
  • 2 tsp ground cumin
  • 2 tsp crushed red pepper flakes
  • 1/2 tsp nutmeg
  • 1 tsp ground cardamom
  • 2 tsp ground black pepper
  • 2 14.5oz cans diced tomatoes
  • 2 large bunches of fresh spinach, cleaned very well
  • 2 cups red lentils, rinsed
  • 3 to 4 cups vegetable broth
  • salt to taste

preparation steps:

1. heat olive oil in large soup pot over medium heat

2. add onions, mushrooms, garlic and ginger and cook until onions are translucent and mushrooms begin to brown

3. add potatoes and cook until potatoes begin to become translucent at their edges

4. add spices and stir to blend

5. add tomatoes, spinach and lentils and stir to blend

6. bring to boil and turn to low

7. simmer until lentils and potatoes are cooked through

8. serve with rice and/or roti (or vegan naan if you can find it)

Kheema: Indian Ground "Not-Beef" with Peas (Vegan)

 Vegan Kheema
 Indian Ground "Not-Beef" with Peas 


  • 3 tbsp olive oil
  • 1 medium onion, finely diced
  • 4 cloves garlic, minced
  • 1 (1-inch thumb) fresh ginger, peeled and minced
  • 2 tsp ground coriander
  • 1 tsp paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp cayenne - or more to taste
  • 3 or 4 bulgur burgers (crumbled)
  •  salt and pepper, to taste
  • 1 cup frozen pea, thawed
  • 4 cups cooked rice
preparation steps:

1. in a large skillet, warm the oil over medium heat,  and add onions and cook translucent
2. add garlic and ginger, and saute for another minute
3. stir in coriander, paprika, cumin and cayenne, and cook for another minute
4. sprinkle in peas and crumbled bulgur burgers

6. stir gently into rice and serve hot

Monday, April 15, 2013

Chili Burger (Vegan)

Vegan Chili Burger


  • 1&1/2 cup cracked bulgar wheat
  • 1&1/2 cup boiling water
  • 3 tbsp green pepper, finely chopped
  • 3 tbsp onion finely chopped
  • 4 cloves garlic, minced fine
  • 4 tbsp whole wheat flour
  • 2 tbsp paprika
  • 1&1/2 tbsp sage
  • 1&1/2 tbsp tamari
  • 3 tbsp nutritional yeast
  • 2 tbsp olive oil
  • 1 tbsp olive oil - for cooking

preparation steps:

1. soak bulgur in water until soft and fluffy - about 30 minutes

2. pour off any excess water off bulgur (if any) and place bulgur into large mixing bowl

3. add all other ingredients except 1 tbsp oil

4. mix well

5. form mixture  into patties

6. cook in remaining oil on both sides until browned

7. serve with Vegan Chili