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Brooklyn, New York, United States


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Saturday, October 26, 2013

Vegan Eggplant Rollatini (Vegan)

Vegan Eggplant Rollatini


  • 2 large eggplants, sliced the long way
  • 3 cloves garlic, minced super fine
  • 1 large yellow onion, minced
  • 1 bag fresh baby leaf spinach
  • 1 block firm tofu, drained and pressed
  • 4-6 cups favorite marinara sauce-add 1/2 cup dry red wine (merlot)-if not already an ingredient in sauce
  • 4 tbsp or more olive oil
  • sea salt
  • black pepper
  • crushed red pepper flakes, to taste
  • zest of 1 lemon
  • 1/2 cup nutritional yeast
  • 1 tbsp italian seasoning
  • 2 tsp garlic powder
  • 1/2 cup fresh basil leaves, minced
  • 1/4 cup fresh parsley, minced

preparation steps:

1. cut off stems of eggplants and slice eggplants into 1/4 inch thick long slices-*discard end (skin) slices-place eggplant slices in single layer on paper towel-lined baking sheet-sprinkle eggplant slices liberally with sea salt-set aside while preparing vegan "ricotta"

2. add 1-2 tbsp olive oil to heated skillet then add onion, and  garlic, cook until tender and add raw spinach-cook until leaves wilt and turn dark green-set aside to cool slightly 

3. place drained and pressed tofu in food processor with garlic-process until smooth

4. remove tofu, garlic mixture and place in large bowl

5.add cooled onion, garlic, spinach skillet mixture to tofu mixture and mix well with nutritional yeast, lemon zest, basil, parsley and spices-taste and adjust salt and pepper

6. brush salt off eggplant slices and brush on olive oil - cook in batches on medium heat, in olive oil until golden brown on both sides-add olive oil to pan as needed-eggplant really soaks it up

7. when eggplant slices are cool enough to handle, place a liberal spoonful of tofu mixture into each and roll up

8. place rolls in a marinara lined baking dish 

9. liberally ladle marinara over rolls and place in a 350 degree preheated oven

10. bake until sauce is bubbling-about 30 minutes

11. serve hot over pasta

* you can also use the end (skin) slices of the eggplant in this recipe, instead of discarding them, by dicing and adding them to the onion and garlic in the skillet spinach mixture-I don't do this as I use them for a different recipe

Red Lentil Butternut Squash Arugula Salad with Creamy Sesame Dressing (Vegan)

Red Lentil Salad


  • 1 cup red lentils, rinsed, sorted through, and cooked until tender but firm-then cooled
  • 1 red onion, minced small
  • 2 celery stalks, minced small
  • 2 carrots, shredded
  • 1-2 cloves garlic, minced super small
  • 1 lemon, juice and zest
  • 1 tbsp good french mustard
  • 1 tbsp good olive oil
  • salt and pepper, to taste
  • 1 tbsp crushed red pepper flakes, or to taste

preparation steps:

1. whisk lemon juice, lemon zest, mustard, crushed red pepper flakes, garlic, olive oil, and salt and pepper in mixing bowl

2. add lentils, carrots, celery and onion and toss gently

3. serve over salad greens (arugula) with roasted butternut squash and creamy sesame lemon dressing

Creamy Sesame Lemon Dressing

  • sesame tahini
  • 1 lemon, juice and zest
  • 1 clove garlic, minced super fine

preparation steps:

1. whisk ingredients together

Friday, October 4, 2013

Tofu Fried Rice (Vegan)

Tofu Fried Rice


  • 3 cups cooked rice
  • 4 tbsp oil
  • 1 block tofu, pressed and cut into cubes
  • 1 medium red onion, diced
  • 3 stalks celery, diced
  • 2 medium carrots, diced
  • 1 small red bell pepper, diced
  • 4 cloves garlic minced
  • 1 inch piece of ginger root, minced
  • broccoli florets, steamed lightly
  • 3 tbsp tamari
  • 1 tbsp toasted sesame oil
  • white pepper
  • 2 tsp crushed red pepper flakes
  • 1 cup frozen peas
  • cilantro leaves, for garnish

preparation steps:

1. fry tofu cubes in 2 tbsp oil until golden brown on all sides, remove from heat and set aside

2. heat wok, add 2 tbsp oil

3. when oil smokes,  add onion and cook until transparant

4. add garlic, ginger and pepper flakes

5. add carrots, celery and cook until just tender

6. add peppers and lightly steamed broccoli, cook until tender

7. add frozen peas

8. add rice, stir in tamari quickly

9. remove into a large bowl and mix gently with tofu, toasted sesame oil and white pepper

10. serve hot with cilantro garnish


Pepper "Parmesan" Pasta (Vegan)

Pepper "Parmesan" Pasta


  • 1 lb linguine, cooked per package directions (reserve 1/2 cup cooking liquid)
  • 3 tbsp olive oil
  • 2 tsps red pepper flakes 
  • 1 large red onion, sliced
  • 6 cloves garlic, sliced thin
  • 2 green bell peppers, sliced
  • 2 red bell peppers, sliced
  • salt and pepper, to taste
  • vegan "parmesan cheese"

preparation steps:

1. saute onions, garlic and peppers in olive oil

2. add red pepper flakes

3. drain linguine and toss with onion, pepper mixture and reserved cooking liquid (to help thicken) and season with salt and pepper, to taste

4. serve hot with vegan "parmesan cheese"

Banana Oatmeal Power Foods Breakfast Bowl (Vegan)

Banana Oatmeal 
Power Foods
Breakfast Bowl

  • 1 cup gluten free oatmeal, cooked
  • soy milk, to desired consistency 
  • 1 banana, sliced
  • 1 tbsp pumpkin seeds
  • 1 tbsp goji berries
  • 1 tbsp flax ground flax seeds
  • 1 tbsp hemp seeds
  • 1 tbsp raisins
  • 1 tsp cinnamon
  • 1 tbsp chopped walnuts
  • 2 tsp sweetener (optional)
preparation steps:

1. mix all ingredients and enjoy

Linguine with Artichoke Hearts and Capers in Lemon "Butter" Sauce (Vegan)

Linguine with Artichoke Hearts 
Lemon "Butter" Sauce


  • 1 lb linguine, cooked per package directions (reserve a 1/2 cup cooking liquid)
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic minced 
  • 1 tsp red pepper flakes (optional)
  • 1 can artichoke hearts, drained and dried well
  • 4 tbsp capers
  • 2 tbsp vegan butter
  • 1/2 cup dry white wine
  • juice of 2 juicy lemons
  • salt and pepper, to taste

preparation steps:

1. cook artichoke hearts in 1 tbsp olive oil until golden brown on all sides-remove from heat and set aside

2. add another 1 tbsp olive oil to skillet and cook onions until transparent

3. add garlic and red pepper flakes cook until cooked through

4. add wine and cook until alcohol  evaporates

5. add lemon juice

6. add reserved cooking liquid and vegan butter and whisk until sauce thickens slightly
7. drain pasta and toss gently with "butter" sauce, capers, artichoke hearts and salt and pepper

8. serve hot