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Brooklyn, New York, United States


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Thursday, June 20, 2013

Sweet Peppers and Chickpeas in Coconut Basil Curry Sauce (Vegan, Gluten Free)

 Chickpeas and Sweet Peppers 
Curry Coconut Basil Sauce


  • 1 tbsp olive oil
  • 1 large yellow onion, diced
  • 1 large shallot, minced
  • 4 cloves garlic, minced
  • 1 each red pepper and green pepper
  • 1 can chickpeas, drained and rinsed
  • 1 can coconut milk
  • juice from two limes
  • 2 tbsp red curry paste
  • 1 bunch fresh basil leaves
  • salt and pepper to taste
  • cilantro for garnish

preparation steps:

1. in deep pan, cook onions in olive oil

2. add shallot and garlic

3. season to taste with salt and pepper

4. add peppers and cook until all are tender

5. add chickpeas coconut milk and curry paste

6. add basil leaves and lime juice

7. serve hot over rice with cilantro garnish

Saturday, June 8, 2013

"Crab" Cakes with Vegan Creamy "Crab" Cake Sauce (Vegan)

Vegan "Crab" Cakes
Vegan Creamy "Crab" Cake Sauce


  • 1 small zucchini, grated
  • 1 package tempeh
  • 2-3 garlic cloves, minced fine
  • 1 small carrot, grated
  • 1 small red onion, diced small
  • 1 small roasted red pepper, minced
  • 1-2 scallions, diced small
  • 1/4 cup nutritional yeast
  • 3 - 4 tsp dried seaweed, kombu or dulce flakes work well
  • 2 tsp old bay seasoning
  • 1 tsp white pepper
  • 1/2 tsp celery seed
  • 1 cup panko bread crumbs
  • 2 heaping tsp dijon mustard
  • 2 tbsp vegenaisse
  • 2 tsp vegan worcestershire sauce
  • oil for frying

preparation steps:

1. process garlic in food processor until minced fine

2. add red onion, scallion and red pepper and pulse until minced small

3. add tempeh and pulse again-leave texture a bit chunky

4. place in bowl and mix well with all remaining ingredients except oil

5. form into small patties-add more bread crumbs if mixture is too moist and doesn't hold together 

6. fry in oil until crispy and golden and serve with  tartar sauce or my vegan crab cake sauce

ingredients for sauce:

  • 2 tbsp vegan sour cream
  • 1 tbsp vegenaisse
  • 1 small pickle chopped (green olives can be substituted)
  • 1 tbsp capers
  • roasted red pepper, minced very fine
  • 2 tsp cider vinegar
  • 1 tsp vegan worcestershire sauce
  • 2 tsp dijon mustard
  • salt and pepper to taste

preparation steps:

1. place all ingredients in a bowl and mix

*hint: cocktail sauce (recipe:ketchup, lemon juice, horseradish and vegan  worcestershire sauce) is delicious on these "crab" cakes too!

Wednesday, June 5, 2013

Guacamole (Raw, Vegan, Gluten Free, Soy Free)



  • 3 or 4 ripe avocados
  • 4 cloves garlic, minced very fine
  • 1 red onion, diced small
  • 3 ripe tomatoes, seeded and diced small
  • juice of 2-3 juicy limes
  • salt and pepper, to taste
  • tabasco, to taste
  • cayenne pepper, to taste
  • fresh cilantro leaves, to taste

preparation steps:


1. mash avocados in a deep bowl

2. add remaining ingredients

3. serve with chips, crudités, or in my vegan quesadillas 

Vegan Quesadillas (Vegan)

Vegan Quesadillas


  • 2-3 tsp olive oil
  • flour tortilla
  • 1 each red, yellow and orange sweet pepper, sliced
  • 1 large yellow onion, sliced
  • 1 large red onion, sliced
  • 5 cloves garlic, minced fine
  • 1 tsp cumin
  • 1/2 tsp (or more according to taste) crushed red pepper flakes
  • 1/2 tsp (or more according to taste) cayenne pepper
  • salt and pepper, to taste
  • vegan refried beans 
  • my guacamole
  • vegan sour cream
  • cilantro leaves                       


preparation steps:  

1. saute onions, peppers and garlic until tender

2. add cumin, cayenne, crushed red peppers, and salt and pepper  

3. toast tortilla shells and fill with peppers,vegan refried beans, my guacamole, vegan sour cream and cilantro leaves

4. roll up and eat

*hint: have a few extra napkins on hand ;) 


Monday, June 3, 2013

Thai Spring Rolls with Spicy Peanut Dipping Sauce (High Raw, Vegan, Gluten Fee)

Thai Spring Rolls 
Spicy Peanut Dipping Sauce

ingredients for spring rolls:

  • rice wrappers
  • summer squash, spiralized
  • cucumber matchsticks
  • carrot matchsticks
  • lettuce, shredded
  • purple cabbage, shredded
  • scallions, cut in matchsticks
  • fresh basil leaves
  • fresh cilantro leaves

preparation for spring rolls:

1. follow rice wrapper directions and fill wrappers by laying ingredients in rows and rolling like a burrito

ingredients for spicy peanut sauce:

  • 1/2 cup all natural peanut butter(use raw almond butter to make recipe raw)
  • 1 tbsp water
  • 1 tsp rice vinegar
  • 2 tsp gluten free tamari(Use coconut aminos to make recipe soy free)
  • 1 clove garlic, grated
  • 1/2 inch piece fresh ginger, grated
  • 1 tsp toasted sesame oil
  • 1 tsp sriracha
  • pinch cayenne pepper
  • red pepper flakes-for garnish

preparation steps:

1. place all but pepper flakes in a bowl and whisk until well blended

2. garnish with pepper flakes

putting it all together:

1. place dipping sauce in a bowl in the center of platter and slice spring rolls on the diagonal with a very sharp knife 

2. arrange spring rolls around dipping sauce

Summer Squash Noodles with Basil Pesto Sauce (Raw, Vegan, Gluten Free, Soy Free)

Summer Squash Spaghetti 
Basil Pesto Sauce


  • 2 large or 4 small summer squash, spiralized
  • 4-6 cloves garlic
  • 1 large bunch basil-set some whole leaves aside
  • juice of 1 juicy lemon
  • 1-2 tbsp olive oil
  • 2 tbsp pine nuts for pesto
  • 2 tbsp pine nuts -for garnish
  • 1 cup grape or cherry tomatoes
  • salt and pepper to taste

preparation steps:

1. place garlic in running food processor and process until very fine

2. add basil, pine nuts and lemon and process while adding olive oil, salt and pepper

3. toss spiralized summer squash with pesto sauce, torn basil leaves and tomatoes

4. garnish with whole pine nuts

Rice and Beans (Vegan, Gluten Free, Soy Free)

 Rice and Beans


  • 2 tsp olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 3 stalks celery, diced
  • 2 carrots, peeled and diced
  • 1 sweet red pepper diced
  • 2 tsp cumin
  • 1/2 tsp cayenne
  • 1 pinch red pepper flakes
  • 3 cups cooked rice
  • 1 can red beans 
  • fresh cilantro, to taste
  • salt and pepper to taste

preparation steps:

1. heat oil in deep skillet

2. add onions, carrots and celery and cook until transparent

3. add sweet red pepper and garlic and cook until tender

4. add spices, salt and pepper, rice and beans-cook until warmed through

5. garnish with cilantro

Oven Roasted Cauliflower with Lemon Tahini Sauce (Vegan, Gluten Free)

Oven Roasted Cauliflower 
Lemon Tahini Sauce


  • 1 large head cauliflower, cut into florets
  • 1 tbsp olive oil
  • salt and pepper, to taste
  • 2 cloves garlic
  • 1/2 cup tahini
  • 1-2 tbsp water
  • juice of 1 large lemon
  • 2 scallions, sliced-for garnish
  • 1 tsp lemon zest-for garnish


1. place cauliflower florets on baking sheet, drizzle with olive oil and sprinkle with salt and pepper

2. shake pan to evenly distribute oil, salt and pepper

3.  bake in 400 degree oven until cauliflower starts to turn quite brown and florets are tender

4. while cauliflower is roasting, prepare sauce:

5. place garlic  in a running food processor and process until very finely minced

6. add tahini, water, lemon juice and salt and pepper to taste

7. place roasted cauliflower on serving plate and pour sauce over the top

8. garnish with sliced scallions and lemon zest

tip: this dish is delicious served either hot or cold

Sesame Tofu Squares (Vegan, Gluten Free)

Sesame Tofu Squares


  • 1 block firm tofu, sliced into squares and pressed
  • 1 tbsp each black and regular sesame seeds, toasted
  • 1 tbsp olive oil
  • toasted sesame oil
  • salt, to taste

preparation steps:

1. heat olive oil in skillet 

2. press sesame seeds into one side of tofu and sprinkle with salt

3. add tofu to hot oil and leave until crisp and golden on one side - do not move tofu in pan

4. repeat sesame seeds and salt on uncooked side and flip

5. repeat cooking on second side

6. remove from heat and drizzle with toasted sesame oil

Saturday, June 1, 2013

Stuffed Shells (Vegan)

Vegan Stuffed Shells


  • 1 package jumbo shells, cooked a little less than done and cooled (check package ingredients to ensure there are no eggs)
  • 3 cloves garlic
  • 2 packages firm tofu, pressed
  • 1/2 cup nutritional yeast
  • large handful basil leaves (set a little aside for garnish)
  • 1 package frozen spinach
  • 2-3 tsp italian seasoning
  • salt and pepper, to taste 

preparation steps:

1. place garlic cloves in running food processor and process until minced fine

2. add basil, spinach and tofu and process until ricotta like consistency

3. add nutritional yeast and seasonings and pulse until blended in evenly

4. stuff shells with ricotta mixture and place shells in marinara lined baking pan drizzle with more marinara and bake in 350 degree oven until marinara is bubbling.

5. garnish with basil and serve hot with vegan "parmesan"