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Sunday, November 23, 2014

Cumin Spiced Rice with Red and Black Beans Topped with Avocado and Jalapeno Peppers (Vegan)

Cumin Spiced Rice 
Red and Black Beans 
Jalapeno Pepper Rings
  • black beans
  • sliced avocado
  • fresh lime juice
  • jalapeno, sliced into rings

Linguine with Tomato Basil Cream Sauce (Vegan)

Tomato Basil Cream Sauce


  • 1 box linguine, cooked
  • 1 tbsp olive oil
  • 8 cloves garlic, minced
  • 1 28 oz can diced tomatoes
  • 2 tbsps tomato paste
  • 1 cup raw cashews
  • 1/2 cup water
  • 1/2 cup dry red wine
  • salt and pepper, to taste
  • 1 small bunch basil, chiffonade - set some whole leaves aside for garnish

preparation steps:

1. brown garlic in olive oil-do not burn

2. place diced tomatoes, tomato paste, cashews, water, wine, salt and pepper into blender and blend until smooth

3. add blended ingredients to hot oil and garlic mixture and let simmer until hot

4. add basil chiffonade to warm sauce

5. pour sauce over cooked linguine and toss until well coated - garnish with fresh basil leaves and serve hot

Tuesday, November 18, 2014

Pasta with Tomatoes, Arugula, Toasted Garlic, Kalamata Olives, and Capers (Vegan)

 Pasta with Tomatoes, 
Toasted Garlic, 
Kalamata Olives, 


  • 1 lb pasta, cooked
  • 2 tablespoons olive oil
  • 6-8 garlic cloves, sliced thin
  • 1 teaspoon crushed red pepper flakes
  • 1/2 cup pitted kalamata olives, halved
  • 1/4 cup capers, drained
  • tiny pinch of salt (adjust salt to taste later)
  • cracked pepper, to taste
  • 1 carton baby arugula, washed
  • 6 plum tomatoes, diced

preparation steps:

1. cook pasta according to directions on box

2. in a small saucepan heat olive oil

3. add garlic, pepper flakes, and salt to heated oil and heat until garlic starts to toast-do not burn

4. toss pasta, hot oil and garlic mixture with all other ingredients in a large bowl and serve hot

White Bean Fennel Soup (Vegan, Gluten Free)

White Bean Fennel Soup


  • 2 (15-ounce) can low-sodium canellini beans, drained and rinsed
  • 1 tablespoon olive oil
  • 2 large onion, diced
  • 4 carrots, diced
  • 4 stalks celery, diced
  • 2 small zucchini, diced
  • 4 clove garlic, minced
  • 1 tbsp fennel seed, ground
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 carton No-Chicken broth
  • 1 (14.5-ounce) can diced tomatoes
  • 1 bunch chopped lacinato kale leaves-remove stem

preparation steps:
1. in a small bowl mash half of the beans with a masher or the back of a spoon and set aside
2. heat the oil in a large soup pot over medium-high heat. 

3. add the onion, carrots, celery, zucchini, kale, garlic, fennel seed, salt, pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes

4 add the broth and tomatoes and bring to a boil. 

5. add the mashed and whole beans and cook until heated through

Tuesday, August 12, 2014

Sofritas Burrito Bowl (Vegan, Gluten Free)

Sofritas Burrito Bowl
ingredients sofritas:
  • 1 block extra firm tofu, crumbled
  • 1-2 tbsp olive oil
  • 1 pepper, roasted, peeled , diced small
  • 1 medium onion, diced
  • 3 cloves garlic
  • salt and pepper, to taste
  • 1-2 tsp brown sugar
  • 3 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp oregano
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp chili powder
  • 1/2 tsp cayenne-or to taste
  • 1/2 cup water
  • 1-2 tsp balsamic vinegar
preparation steps sofritas:
1. in a large skillet cook onion in olive oil until tender, add garlic and minced roasted pepper-add more olive oil if needed-cook until tender, add sugar, spices, balsamic vinegar and crumbled tofu, water, and heat through-serve warm
ingredients guacamole:
  • 2-3 avocados
  • 1-2 lime, juice of
  • 2-3 cloves garlic, minced very fine
preparation steps guacamole:
1. mash all together with fork
ingredients per 1 burrito bowl:
  • 1 small head romaine lettuce heart, shredded
  • 1/2 c cooked white or brown rice
  • 1/2 c sofritas
  • 2 tbsp red onion, diced
  • 1/4 c frozen corn, thawed
  • 1/4 c black beans, rinsed and drained well
  • 2-3 pickled jalapeño rings
  • 1 small tomatoes, diced
  • 1/4 c guacamole
  • fresh cilantro
preparation steps burrito bowl:
1. place cooked rice in bottom of bowl, add sofritas, then beans, corn, onions, tomatoes, cover with lettuce, top with guacamole and garnish with fresh cilantro and jalapeno rings

Tuesday, July 22, 2014

Jasmine Mango Rice Salad Bowl with Sauteed Mushrooms (Vegan)

Jasmine Mango Rice Salad Bowl with
Sautéed Mushrooms

  • 4 cups cooked jasmine rice, cooled
  • 1 mango, diced
  • 2 limes, zest and juice
  • 1 red onion, diced
  • 4 scallions, sliced small
  • 1 bunch fresh cilantro, minced
  • 1-2 jalapeño peppers, minced
  • 1-2 tomatoes, diced
  • 1 can black beans, drained and rinsed
  • salt and pepper, to taste
  • sweet red bell pepper, minced
  • 1 cup frozen corn, defrosted
  • 1-2 cloves garlic, minced fine
preparation steps:
1.  add all other ingredients to rice, mix gently
2. serve over shredded romaine lettuce
Sautéed Mushrooms
sauté mushrooms, garlic, and onions in a tiny amount of olive oil, add salt and pepper to taste

Saturday, May 10, 2014

Raw Vegan Chocolate Fudge with Nuts (Raw, Vegan)

Raw Vegan
Chocolate Fudge
  • 1/4 cup coconut oil, melted
  • 2/3 cups raw cacao, ground
  • a few drops liquid vanilla stevia
  • 4 tbsps coconut nectar (or liquid sweetener of choice)
  • 1/4 cup walnuts, almonds, cashews, pecans, jungle peanuts (any nut or combination nuts of your choice (i used peanuts)
preparation steps:
1. place coconut oil in a container in a pan of hot water until it is liquefied (be sure  not to let any water get into the coconut oil)
2. place liquefied coconut oil in a bowl and add cacao-stir until well incorporated and smooth
3. stir in liquid vanilla stevia and coconut nectar
4. stir in nuts
5. place in a mold (I used a silicone ice cube tray that made perfectly square molds)or spread into sheet and cut into squares after chilling
6. refrigerate overnight
7. remove from molds and enjoy

Tuesday, May 6, 2014

Hydrating Citrus Water (Raw, Vegan, Gluten Free)

Hydrating Citrus Water (Raw)
  • 1 grapefruit, peeled and cut into pieces
  • 2 oranges, peeled and cut into pieces
  • 32 ounces filtered cold water
preparation steps:
1. place fruit in glass jar and add water
2. refrigerate overnight

Monday, April 28, 2014

Breakfast Cereal Bowl (Raw, Vegan, Gluten Free)

Breakfast Cereal Bowl (Raw)



  • 1/4 cup raw mulberries
  • 1 tbsp shredded coconut
  • 1 tbsp raw cashews
  • 2 fresh strawberries, sliced
  • nut milk (i used fresh homemade banana milk) 

 Banana milk
place one banana, a small piece of vanilla bean, and 1/2 cup very cold water in a high-power blender and blend until creamy-add more water to achieve desired consistency (use right away as banana milk will turn brown after a while-it is still drinkable, tho)

Sunday, April 27, 2014

Vegan Carrot Cake Bars with Cashew Cream Cheese Frosting (Raw, Vegan, Gluten Free)

Vegan Carrot Cake Bars 
Cashew Cream Cheese Frosting (Raw)

bar ingredients:

  • 1 cup walnuts (plus a few extra for garnish)
  • 1/2 cup medjool dates
  • 1/3 cup golden raisins
  • 1/4 cup apricots, chopped
  • 1/3 cup carrots, shredded
  • 1/3 cup shredded coconut, unsweetened
  • 1 tbsp orange zest
  • 1/2  tsp cinnamon
  • tiny pinch himalayan pink salt

bar preparation steps:

1. place parchment paper in a 7 x 5 glass baking dish - leave two ends of parchment paper hanging over the edges for easy removal

2. add walnuts to a food processor and process until fine

3. add remaining carrot bar ingredients and process together, scraping down sides of processor, until mixture is chopped fine and sticks together

frosting ingredients:

  • 1 cup raw cashews, soaked overnight
  • 1 dropper liquid vanilla stevia (or vanilla)
  • 2 tbsp maple syrup (or raw agave)
  • 1 tbsp coconut oil, melted
  • 2 tsp fresh lemon juice
  • 1/8 tsp himalayan pink salt
  • 1 tbsp water, if needed

frosting preparation steps:

1. place all ingredients into a high-powered blender and blend, scraping down sides of blender, until frosting is smooth and creamy

Falafel Salad Bowl with Lemon Tahini Dressing (Vegan, Gluten Free)

Falafel Salad Bowl
 Lemon Tahini Dressing


  • falafel balls
  • 2-3 cups romaine lettuce, cut into bite sized pieces
  • 1/2 cucumber, cubed
  • 1/4 red onion, cubed
  • 1 tomato, cubed
  • 1 large carrot, shredded
  • tahini lemon sauce (see below)
  • 2 tsp olive oil
  • 1 garlic clove
  • juice of 1/2 lemon
  • salt and pepper, to taste

preparation steps:

1. place garlic clove and salt into bottom of salad bowl and mash with a fork

2. add lemon juice and pepper and whisk olive oil in slowly

3. place lettuce, carrots, onions, tomato, and cucumber and toss until well coated

4. place falafel balls on top and drizzle with tahini lemon sauce

Tahini Lemon Sauce (Raw)

whisk together raw sesame tahini, water, lemon juice, and salt(to taste) until smooth and creamy, and desired consistency

Mexican Lettuce Wraps (Raw, Vegan, Gluten Free)

Mexican Lettuce Wraps(Raw)


  • 4 large romaine lettuce leaves, whole
  • raw-fried beans (see below)
  • mango salsa (see below)
  • guacamole
  • cilantro, for garnish

preparation steps:

1. wash and trim lettuce leaves and place on a plate and fill with seed pate refried beans, mango salsa and guacamole

2. garnish with cilantro stem

3. serve chilled

Raw-fried Beans (Raw)


  • 1/2 cup pumpkin seeds, soaked at least 4 hours then rinsed and drained
  • 1/2 cup raw sunflower seeds, soaked at least 4 hours then rinsed and  drained
  • 1/2 red onion, chopped
  • 1-2 cloves garlic, or to taste
  • 2  tsp cumin
  • 1 tsp  chili powder 
  • 2 tsp smoked paprika
  • 1/2 tsp salt, or to taste
  • black pepper, to taste
  • cayenne, to taste

preparation steps:

1. while food processor is running add garlic cloves and run until minced fine

2. stop machine and add the rest of the ingredients and run until pate is smooth and resembles refried beans

Mango Salsa (Raw)
cube mango, red onion, and tomato in bowl-add minced garlic, fresh cilantro leaves ,hot sauce, fresh lime juice, and salt and pepper to taste

Friday, April 25, 2014

Zucchini Noodles in Peanut Sauce (High Raw, Vegan, Gluten Free)

Zucchini Noodles
Peanut Sauce
(High Raw)
noodle ingredients
  • 1 large zucchini, spiralized
sauce ingredients:
  • 2-3 tbsp all natural creamy peanut butter
  • 2 tbsp warm water
  • 1 tbsp fresh lime juice
  • 1 tbsp toasted sesame oil
  • 1 tbsp gluten free tamari or nama shoyu
  • small thumb of fresh ginger root, grated
  • cayenne pepper, to taste
garnish ingredients:
  • 2-3 scallions, sliced on the diagonal
  • 1-2 tbsp crushed peanuts, for garnish
  • fresh cilantro leaves make a wonderful additional garnish
preparation steps:
1. spiralize zucchini-you can peel the zucchini, but I like the extra nutrients from the green peel-and place zucchini noodles in a large bowl
2. crush peanuts (garnish) and set aside
3. slice scallions (garnish) and set aside
4. prepare sauce by placing all ingredients into a mixing bowl and whisking until creamy
5. pour sauce over noodles and toss together well-until all noodles are evenly, and well coated
6. sprinkle garnishes over the top and enjoy right away

Wednesday, April 23, 2014

Baby-Date-Snack-Cake (Raw, Vegan, Gluten Free)

Baby-Date-Snack-Cake (Raw)
  • 2 or 3 medjool dates, pitted
  • 8 or 9 raw cashews
  • 1 or 2 tbsp goji berries
preparation steps:
1. press dates into a flat circle
2. press cashews and goji berries into date
hint: you can use a metal ring form-press the cashews and goji berries into the ring first and press dates on top

Pad Thai (Raw, Vegan, Gluten Free)

Pad Thai (Raw)
  • 1/2 small red cabbage, sliced thin
  • 4-5 carrots, cut into thin matchsticks
  • 1 large or 2 small zucchini, cut into ribbons with peeler (save the center(s) for the sauce)
  • 1 bunch cilantro, stems removed
  • 6 scallions, cut into thin matchsticks
  • 1 red bell pepper, cut into thin matchsticks
  • chopped raw jungle peanuts (or any raw nut of choice)for sprinkling on top
sauce ingredients:
  • 2 medjool dates, pitted
  • leftover core(s) of zucchini(s)
  • 1 juicy lime, peeled
  • 1 orange, peeled and all seeds removed
  • 1 thumb fresh ginger root, peeled and chopped
  • 1/4 cup nama shoyu
  • 1/2 cup raw almond butter
  • 2-3 heaping tbsps raw tahini
  • 1 tbsp toasted sesame oil (not raw, can be omitted)
  • enough water to achieve desired consistency
preparation steps:
1. place all sauce ingredients into a high-powered blender and blend until sauce is creamy - adjust to taste and desired consistency
2. make zucchini ribbons by peeling long strips from zucchini into a large bowl until only about a 1 inch diameter core is left (core goes into the sauce) and slice all other vegetables accordingly and add to bowl
3. toss vegetables and cilantro leaves in sauce and serve with a sprinkling of chopped nuts

Friday, April 18, 2014

Strawberry Shortcake (Raw, Vegan, Gluten Free)

Strawberry Shortcake (Raw)
1/2 cup walnuts
1/2 cup pecans
1/4 cup dried unsweetened shredded coconut
1/2 cup medjool dates
1 pint strawberries, sliced
tiniest pinch of himalayan pink salt
preparation steps:
1. place nuts, dates, coconut, and salt in a food processor and process until crumbly and sticks together
2. press some of the crumbled mixture lightly into the bottom a pretty glass and layer glass with sliced strawberries and crumble mixture until desired fullness
3. top off with a dollop of coconut whipped cream

Coconut Whipped Cream
chill a can of unsweetened organic coconut milk, upside down in the refrigerator-chill for at least 24 hours-the longer the better-flip can to open and pour out all liquid, liquid will now be on the top (save liquid for smoothies), whip with electric hand mixer on high-when it starts to thicken add sweetener of choice and vanilla, to taste-this stores very well in the refrigerator-it just gets a bit thicker

Thursday, April 17, 2014

Asian Salad (High Raw, Vegan, Gluten Free)

 Asian Salad
  • 3-4 leaves romaine lettuce, cut into bite size pieces
  • 1/2 cucumber, sliced into thin half-moons
  • 8 cauliflower florets
  • 1/2 zucchini, shredded
  • 1-2 carrots,shredded
  • 6-8 grape or cherry tomatoes
  • 1/2 cup purple cabbage, shredded
  • 1 stalk celery, sliced very thin on the diagonal
  • 1 tbsp unsalted, raw cashews
  • 1 tbsp unsalted, roasted peanuts (omit to keep recipe raw)
  • 1/8 cup organic brown rice vinegar (use apple cider vinegar to keep recipe raw)
  • 1 tbsp toasted sesame oil (use untoasted sesame oil to keep recipe raw)
  • 1/8 tsp cayenne pepper (or to taste)
  • 1/8 cup nama shoyu
  • 1/2 inch piece of fresh ginger root, grated
  • splash of water
preparation steps:
1. prepare dressing by adding rice vinegar, nama shoyu, cayenne, water, ginger root and oil in a tightly lidded jar and shake well-set aside
2. place romaine in the bottom of a bowl
3. arrange other vegetables on top in sections
4. place nuts in center on top of salad
5. shake dressing again and toss with salad just before serving

Thai-Style Mock Duck (Vegan)

Thai-Style Mock Duck
  • 1 package seitan strips
  • 1-2 tbsps unbleached all-purpose flour
  • 3-4 tbsp coconut oil
  • 6-8 cloves garlic, minced fine
  • 1 inch piece of fresh ginger root, minced fine
  • 1 large yellow onion, sliced into half-moons
  • 1 pint mushrooms, sliced
  • 1 red bell pepper, sliced
  • 1/2 zucchini, cut into bite sized rectangles
  • 2 carrots, sliced thin on the diagonal
  • 2 stalks celery, sliced thin on the diagonal
  • 1/2 cup broccoli florets
  • 1/2 cup cauliflower florets
  • 1/4 head purple cabbage, sliced thin
  • large handful of baby kale leaves, or any other greens
  • 1 cup green beans
  • 4 scallion, white and green parts sliced into 1 inch pieces
  • 1 bunch thai basil leaves
  • 1 tbsp cornstarch
  • 1/2 cup tamari
  • 1/4 cup white wine
  • juice of one lime
  • 1 heaping tbsp hoisin sauce
  • 1/4 cup water
  • 1 tbsp brown sugar
  • cayenne pepper, to taste
  • red pepper flakes, to taste
  • white pepper, to taste
  • 2 tbsp toasted sesame oil (to drizzle on last)
preparation steps:

1. remove seitan from its package and pour off some of the excess liquid-but still keep seitan wet
2. in a bowl or plastic bag, dredge seitan in flour-this should make an almost sticky batter on the seitan
3. to make sauce add to a large measuring cup, tamari, water, white wine, brown sugar, hoisin, cayenne pepper, red pepper flakes, white pepper, lime juice, and cornstarch and whisk well together and set aside
4. with hot wok on high heat add 1 or 2 tbsps of coconut oil-let oil get hot and toss floured seitan (separate pieces if stuck together) into hot wok-do not stir until crispy and brown on one side then flip over to crisp and brown other side-remove from wok and set aside
5. in hot wok, stir-fry all vegetables on high heat in hot coconut oil,  adding vegetables to wok in order of: onion, carrots, celery, then cauliflower, broccoli, mushrooms, then garlic, ginger root, red pepper, zucchini, green beans, purple cabbage, then white part of scallions, and  baby kale or other greens, then green parts of scallions-stir-fry vegetables in batches if your wok is small
6. when vegetables are just about desired tenderness, add thai basil leaves and then sauce mixture and stir until sauce slightly thickens(add a little water if sauce is too thick)

7.remove vegetables from wok to large serving bowl and gently toss in cooked seitan

8. serve with hot rice and drizzle with toasted sesame oil

Tuesday, April 15, 2014

Ginger Pear Crisp (Raw, Vegan, Gluten Free)

Ginger Pear Crisp (Raw)
  • 2 ripe pears
  • fresh lemon juice
  • 1/2 cup walnuts
  • 1/2 cup medjool dates
  • 1/4 cup dried coconut
  • 1 tsp cinnamon
  • 1/2 tsp vanilla
  • 1 tiny pinch himalayan pink of salt
  • 1 small piece of fresh ginger, grated
preparation steps:
1. add walnuts, medjool dates, dried coconut, cinnamon, vanilla, and salt to the bowl of a food processor, and  process until crumbly and sticks together
2. slice pears very thinly with a mandolin and grate a bit of fresh ginger over pears-squeeze fresh lemon juice over to pears and ginger to keep from turning brown
3. place some of the crumble in the bottom of a pretty glass and layer pears and crumbles
4. serve chilled