About Me

My photo
Brooklyn, New York, United States


Follow by Email

Search This Blog

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 

Thursday, September 5, 2013

Moroccan Chickpea Stew (Vegan, Gluten Free, Soy Free)

Moroccan Chickpea Stew


  • 2 large yellow onions
  • 2 tbsp olive oil
  • 4-6 cloves garlic
  • 1/2 tsp cayenne pepper
  • 1/2 tsp crushed red pepper flakes
  • 1 tsp cinnamon
  • 1 tsp turmeric
  • 1 tsp cumin powder
  • 1 bay leaf
  • 2 cans chickpeas
  • 1 large can diced tomatoes
  • 1/2 cup golden raisins
  • 1 package frozen spinach
  • 1 bunch basil leaves
  • salt and pepper to taste

preparation steps:

1. saute onions in oil until softened and transparent

2. add spices and saute until just toasted a bit

3. add chickpeas and diced tomatoes-cook until heated through

4. add spinach and basil

5. serve hot over rice

Wednesday, September 4, 2013

Scallion Pancakes with Tamari Ginger Dipping Sauce (Vegan)

Scallion Pancakes 
Tamari Ginger Dipping Sauce


  • 2 cups flour
  • 1 cup boiling water
  • 1 bunch scallions, sliced thin
  • pinch of salt
  • 2 tbsp or more toasted sesame oil
  • oil for cooking

preparation steps:

1. place flour and salt in bowl of food processor  fitted with an s blade

2. while food processor is running, slowly add boiling water until dough pulls way from sides of processor bowl and clings to blade

3. remove dough and knead lightly

4. set dough aside  for at least 1/2 hour (overnight in refrigerator is best)

5. remove dough and cut into four even pieces

6. roll out each piece of dough into thin circle

7. brush evenly with toasted sesame oil

8. roll up like a jelly roll

9.and twist into a coil tucking in tail

10. roll again and repeat steps 7, 8 and 9 once more

11. roll out again and add scallions

12. repeat steps 8 and 9

13. place in hot skillet or wok in hot oil and flip when golden brown

14. cut into 6 wedges and serve hot with dipping sauce

dipping sauce ingredients:

  • 1/4 cup tamari or soy sauce
  • 2 tsp toasted sesame oil
  • 1 tsp grated ginger
  • 1 tsp brown sugar
  • 2 tbsp rice wine vinegar
  • chili pepper oil to taste (optional)

Ooh-la-la (Very French) Quinoa Salad (Vegan, Gluten Free)

Ooh-la-la(So Very French) 
Quinoa Salad


  • 1 cup uncooked quinoa
  • 2 cup water
  • 1/2 tsp salt
  • 4 medium carrots, shredded
  • 6 scallions, sliced thin
  • 1/2 cup golden raisins
  • 1 orange, juice, zest and segments
  • 2 whole cardamom seeds, crushed lightly 
  • juice from 1 large lemon
  • 1 tbsp extra virgin olive oil
  • 1/4 cup slivered almonds, toasted
  • salt and pepper to taste  

preparation steps:

1. rinse quinoa very well-to remove bitterness-then drain well

2. place quinoa in pan and toast on medium heat-stirring often to prevent burning

3. add water and salt and bring to boil, cover and reduce heat to low, simmer for about 20 minutes-or until all liquid has been absorbed

4. set quinoa aside to cool

5. zest orange, remove peel and cut orange segments from membrane and squeeze juice from membrane and place all in a mixing bowl with shredded carrots, golden raisins, sliced scallions, crushed cardamom seeds, lemon juice, olive oil, and salt and pepper-add slivered almonds last and toss all together with quinoa

6. refrigerate at least 1 hour

7. serve cold