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Brooklyn, New York, United States


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Friday, May 24, 2013

Broccoli Carrot Coleslaw (High Raw, Vegan)

Vegan Broccoli Carrot Coleslaw


  • 4 broccoli stalks, shredded
  • 5 large carrots, shredded
  • 1 med red onion, diced
  • 1 garlic clove, minced extra fine
  • 3-4 tbsp vegenaise
  • 1-3 tbsp apple cider vinegar
  • 1 tbsp fresh lemon juice
  • salt and pepper to taste

preparation steps:

1. mix all ingredients together in a large bowl

2. serve chilled

Sweet Potato Curry (Vegan, Gluten Free)

Sweet Potato Curry


  • 1-2 tbsps olive oil
  • 2-3 large sweet potatoes, scrubbed and sliced into 1/2 moons
  • 2 large yellow onions, chopped
  • 6-8 cloves garlic, minced
  • 2 inch piece of fresh ginger root, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 3 cardamom seeds - crushed
  • 1 tsp turmeric
  • 2 tsp red curry
  • a generous pinch of red pepper flakes
  • salt and pepper to taste
  • 1 carton vegetable stock
  • 1 can organic chickpeas, drained and rinsed
  • 1 can diced tomatoes
  • 1 can coconut milk
  • 1 large bunch baby spinach leaves, washed
  • 1 bunch fresh cilantro - for garnish
  • fresh lime wedges - for garnish

preparation steps:

1. in a large stock pot cook onions in olive oil until transparent

2. add garlic, ginger root, ground cumin, coriander, cardamom, turmeric, curry , salt and pepper, and red pepper flakes

3. add sweet potatoes and let cook for about 5 minutes

4. add vegetable stock and let simmer until potatoes are tender

5. add chickpeas, tomatoes, and coconut milk and cook another 5 minutes

6. taste test broth and adjust salt and pepper

7. serve hot over jasmine rice with cilantro leaves and a lime wedge garnish

Saturday, May 18, 2013

Baked Stuffed Butternut Squash (Vegan, Gluten Free)

Baked Stuffed Butternut Squash


  • 1 large butternut squash, washed, cut diagonally, seeds removed, roasted face down on baking sheet and cooked at 400 degrees until cooked through-remove from oven and set aside
  • 3 cups cooked red quinoa (1 and 1/2 cups uncooked) cooked in 3 cups vegetable stock
  • 1 large yellow onion, diced
  • 3-4 garlic cloves, minced
  • 2 ribs celery, diced
  • 1 bunch fresh spinach, washed well and stems removed
  • 3 tsp dried sage leaf
  • 3 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 apple, peeled and diced
  • 1/4 cup toasted pine nuts
  • 1/2 cup nutritional yeast
  • salt and pepper, to taste
  • 1 small can diced tomatoes

preparation steps:

1. saute onions, garlic and celery

2. add apples and seasonings

3. add spinach 

4. add quinoa, diced tomatoes and nutritional yeast

5. fill cooked squash with stuffing and bake at 350 degrees until stuffing is crisp and brown 

6. garnish with toasted pine nuts 

Pasta Vegetable Salad (Vegan)

Vegan Pasta Vegetable Salad
  • 1/2 cup cider vinegar
  • 1/4 cup olive oil
  • 1 tbsp dijon mustard
  • 2 clove garlic, minced
  • juice of 1 large lemon
  • salt and pepper to taste
  • 1 generous pinch red pepper flakes
  • 1 lb fusilli pasta, cooked
  • 1 large bunch broccoli, florets only, steamed lightly and shocked in ice water bath
  • 2 red bell peppers, roasted, skins and seeds removed and sliced
  • 1 bunch scallions, white and green parts,chopped
  • 2-3 ribs celery, chopped
  • 1 can black olives, sliced
  • 1 container grape tomatoes, sliced in halves
  • 1 large red onion, chopped
  • 1 cucumber, peeled, seeds removed and chopped
  • 1 can chickpeas, rinsed
preparation steps:
1. place first seven ingredients in the bottom of a large bowl and whisk together
2. add the rest of ingredients and toss together
3. serve cold
*hint #1: leftover broccoli stalks, run through the shredder blade in your food processor, make a great base for coleslaw-i like them mixed with shredded carrot  with a vegenaise and cider vinegar dressing
*hint #2: toss in some vegan Mayo to change things up

Wednesday, May 15, 2013

Beet and Greens Salad (Vegan, Gluten Free)

Beet and Greens Salad


  • 1 large bunch of beets with greens attached
  • 1 garlic clove, crushed, but whole
  • 1 fresh lemon, juiced
  • 1 tbsp olive oil
  • salt and pepper to taste

preparation steps:

1. remove stems and greens from beets and set aside

2. scrub beets and cut off long root tips

3. place beets in aluminum foil on baking sheet and roast in 450 degree oven until beets are tender, about 45 min, depending on size - use a sharp knife to determine if beets are cooked through

4. mix lemon juice, garlic clove - crushed but still whole, salt and pepper, and olive oil in small bowl and set aside

5. wash greens well and steam until tender, but still a bright green color - shock in ice water and set aside

6. when beets are tender, remove from oven, remove from foil, and place in a colander under running cool water

7. rub beet skins with hands to remove beet skins

8. slice beets and arrange on serving platter placing a bit of beet greens between beet slices

9. remove garlic clove from lemon, olive oil mixture, spoon dressing over beets and greens and serve