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Brooklyn, New York, United States


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Sunday, February 23, 2014

Spinach Basil Pizza (Vegan)

Vegan Spinach Basil Pizza


  • homemade or store-bought crust
  • olive oil
  • tomato sauce
  • fresh baby leaf spinach
  • fresh basil leaves, stems removed
  • vegan cheese (pictured: daiya, shredded mozzarella)
  • italian seasoning
  • garlic powder
  • salt and pepper to taste
  • crushed red pepper flakes
  • garlic powder

preparation steps:

1. preheat oven to 500 degrees
2. press pizza dough onto oiled baking sheet

3. ladle sauce onto dough

4. place a handful of (washed and very well dried) baby spinach leaves and fresh basil leaves on top of sauce

5. generously sprinkle vegan cheese on top

6. lightly sprinkle with garlic powder, italian seasoning, salt and pepper, and red pepper flakes

7. bake at 500 degrees until crust is golden brown and vegan cheese is melted

Lemony Farfalle with Garlicky Kale, Pine Nuts, and Shiitake "Bacon" (Vegan)

Lemony Farfalle 
Garlicky Kale,
Pine Nuts
Shiitake "Bacon"


  • 1 lb box farfalle, cooked
  • 1-2 tbsp extra virgin olive oil
  • 1 bunch lacinato kale, stemmed and cut into bite size pieces
  • 1 head(10+ cloves garlic), sliced very thin
  • 1-2 tsp crushed red pepper flakes
  • juice from one lemon
  • zest of 1 lemon
  • shiitake "bacon"
  • toasted pine nuts
  • salt and fresh-cracked black pepper to taste 

preparation steps:

1. cook pasta according to directions on box

2. in a skillet over medium heat, cook garlic, pepper flakes, and kale, in olive oil, until garlic starts to turn golden brown (do not burn)and kale is dark green and tender

3. when kale is tender, remove pan from heat and add lemon juice and zest to kale garlic mixture

4. drain pasta and place in large mixing bowl with kale mixture-mix well

5. sprinkle generously with toasted pine nuts and shiitake "bacon"

Shiitake "Bacon" (Vegan, Gluten Free)

 Shiitake "Bacon"


  • 7 ounces fresh shiitake mushrooms, stems removed, sliced very thin
  • 2 tsp extra virgin olive oil
  • small pinch salt

preparation steps:

1. preheat oven to 350 degrees

2. place thinly sliced mushrooms in a bowl with olive oil and salt and mix well

3. spread mushrooms out evenly on a parchment-paper lined baking sheet and bake at 350 degrees for 45 minutes to 1 hour, stirring constantly (every ten minutes) 

another really great reason to eat vegan bacon!

Roasted-Garlic Mashed Red Potatoes (Vegan)

Vegan Roasted-Garlic 
Mashed Red Potatoes


  • 3 lbs red potatoes, scrubbed, skins on, quartered
  • 3 tbsp vegan butter
  • 1/2 cup(or more)water from boiling potatoes 
  • 3-4 garlic heads, roasted (cut off tops, drizzle with virgin olive oil and wrap in parchment paper and then tin foil-roast in 400 degree oven for 45 minutes to 1 hour, until tender)
  • 2-3 tbsp vegan sour cream
  • salt and pepper to taste

preparation steps:

1. cover potatoes with salted water and boil until tender

2. drain potatoes - setting aside about a cup of the water 

3. place potatoes in a large mixing bowl and add squeezed roasted garlic out of their skins, and vegan sour cream, mix with electric hand mixer while adding cooking water-a little at a time-until desired consistency is achieved (do not over mix)

4. season with salt and pepper to taste

Seitan Bourguignon (Vegan)

Seitan Bourguignon


  • 2 lbs seitan, cubed
  • 1/4 cup flour
  • 2 tbsps olive oil
  • 1 large yellow onion, diced
  • 5 shallots, minced
  • 4 carrots, peeled and sliced thinly on the slant
  • 4 cloves garlic, minced fine
  • 2 tbsps tomato paste
  • 1/2 bottle of a good hearty dry red wine
  • vegetable stock to cover
  • 2 bay leaves
  • 1 1/2 tsp dried thyme
  • 1 small bag frozen pearl onions
  • 1/4 cup fresh parsley, minced
  • 2 tbsp vegan butter
  • fresh black pepper, to taste

preparation steps:

1. dredge seitan in flour

2. brown floured seitan in 1 tbsp olive oil until golden brown and crispy

3. remove seitan from pan and set aside

4. in  1 tbsp olive oil, saute onion, shallots, garlic, and carrots until almost tender

5. add seitan back into pan and add tomato paste - cook for a few minutes stirring constanly

6. add into pan, red wine, vegetable stock, bay leaves, thyme and pearl onions, and simmer covered on low heat for thirty minutes - this just gets better and better with time

7. add vegan butter and fresh parsley (keep a little aside for garnish) and bring to full heat just before serving