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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