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Brooklyn, New York, United States


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Monday, November 30, 2015

Pineapple Upside-Down Pancakes (Vegan)

 Pineapple Upside-Down 


  • 2 cups King Arthur unbleached flour
  • 2 tbsp vegan sugar
  • 1 tbsp aluminum free baking soda
  • 1/2 tsp himalayan pink salt
  • 1/4 cup virgin coconut oil
  • 2 cups light coconut milk,(canned)
  • 1 tsp real vanilla extract
  • 1 tbsp vegan butter
  • 1 can, pineapple rings (fresh can be used too)
  • pitted fresh cherries, halved
  • genuine maple syrup, heated 

preparation steps:

1. place all dry ingredients together in a large mixing bowl

2. add wet ingredients and mix until blended

3. add a small pat of vegan butter or coconut oil to hot skillet

4. place a pineapple ring in the center of hot griddle

5. immediately place a cherry half in the hole of the pineapple ring

6. immediately pour 1/4 cup of batter slowly and carefully directly on pineapple ring and cherry  

7. carefully flip when holes appear on the top side of pancake

8. cook until golden brown on both sides

9. repeat until batter is gone

10. serve warm with heated genuine maple syrup

Sunday, November 29, 2015

Spicy Tofu Vegetable Noodle Bowl (Vegan)

Spicy Tofu Vegetable 
Noodle Bowl


  • 1 box spaghetti
  • 1 block tofu, pressed, cut into strips
  • 2 tbsp tamari
  • 1 tbsp sriracha sauce
  • 1-2 tsps toasted sesame oil
  • 1 tbsp pure maple syrup
  • 2 tbsp olive oil, separated
  • 1 tsp olive oil
  • 2 large carrots, cut into matchsticks
  • 1 green bell pepper sliced into strips
  • 1 red bell pepper, sliced into strips
  • 1 yellow onion, sliced into half moons
  • 3-4 cloves garlic, minced
  • 8 ounces shiitake mushrooms, stemmed and sliced thin
  • 3-4 scallions, sliced on the diagonal
  • 1 package frozen baby peas, thawed

preparation steps:

1. marinate tofu strips in tamari, sriracha sauce, maple syrup, 1 tbsp olive oil, and sesame oil-at least 1 hour

2. preheat oven to 425 degrees

3. bring large pasts pot of water to a boil  

4. remove tofu strips from marinade with slotted spoon and place on parchment paper lined baking sheet-brush again with marinade and set left over marinade aside

5. place tofu in 425 degree oven and bake until tofu is crispy on the outside and still tender inside (20 -30 minutes)

6. cook spaghetti al dente

7. drain spaghetti and toss with a 1 tsp olive oil to keep noodles from sticking and set noodles aside

8. heat wok and add remaining tbsp of olive oil

9. wok fry onions, carrots, peppers, and mushrooms in 1 tbsp olive oil until almost tender

10. add minced garlic and cook 2 more minutes or so

11. turn off heat

12. add peas, cooked pasta, and reserved marinade and stir quickly untill well mixed

13. serve hot


Apple Crumb Pie (Vegan)

Apple Crumb Pie
ingredients for crust:
  • 2 cups unbleached flour
  • 1 small pinch sea salt
  • 2/3 cup vegan butter (very cold)
  • 1/4 cup iced water

preparation steps for crust:

1. place flour and salt into food processor fitted with an s-blade - pulse once or twice to blend salt and flour together
2. add cold vegan butter slowly(I sometimes place butter in the freezer for an hour or so before) and pulse until butter is cut into pea size pieces but not blended-it should somewhat resemble dried oatmeal
3. add ice water slowly just until dough pulls away from the side of the processor bowl
3. remove processor cover and test by pinching dough between thumb and finger-dough should just stick together-if too crumbly add a bit more water-if too sticky add a bit more flour
4. remove dough to lightly floured surface and quickly form into two balls
5. place dough balls into a zip-lock baggie in the refrigerator for at least 30 minutes
Note: recipe yields 2 crusts-only one crust is used per pie-dough can be frozen for up to 3 months

ingredients for apple filling:
  • 6 apples, peeled, cut into uniformly sized pieces
  • 1 tbsp fresh squeezed lemon juice
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 1 tiny pinch sea salt
  • 1 tbsp cinnamon, or to taste
  • 1 tsp nutmeg, or to taste
  • 1 tbsp corn starch

preparation steps for apple filling:

1. preheat oven to 350 degrees
2. place all ingredients in a large mixing bowl and mix until apples are well coated
ingredients for crumble topping: 
  • 5 tbsp vegan butter, melted and slightly cooled
  • 1 cup unbleached flour
  • 1/2 cup brown sugar
  • 1 tbsp cinnamon
preparation steps for crumble topping:

1. place all dry ingredients in a medium sized mixing bowl

2. add melted cooled vegan butter and mix together until mixture form into crumbles
preparation steps for putting it all together:
1. roll out one ball of pie dough on a lightly floured surface and place rolled out dough into pie pan - crimp edges
2. add apple filling
3. pour crumble mixture over the top of apple filling making sure all apples are well covered
4. bake on sheet pan at 350 degrees in center of oven until crust is deep golden-brown and apples are tender and bubbling
5. let cool slightly before serving

    Wednesday, July 15, 2015

    Ratatouille (Vegan, Gluten Free)

    • 2 to 4 tbsps olive oil
    • 4-6 cloves garlic, minced
    • 1 large yellow onion, cubed
    • 1 medium eggplant, cubed-skin on
    • 1 medium zucchini, cubed
    • 1 yellow summer squash, cubed
    • 1 large red bell pepper, cubed
    • 1 large green bell pepper, cubed
    • 6 roma tomatoes, cubed
    • 1 can diced tomatoes
    • fresh herb of choice (basil, thyme. rosemary. etc.), to taste
    • salt and pepper, to taste
    preparation steps:
    1. heat 2 tbsps olive oil in the bottom of a deep pan or dutch oven
    2. when oil is hot, add onions and sauté until tender
    3. add garlic, eggplant, zucchini, squash, and bell peppers and sauté until tender-add more olive oil as needed
    4. add fresh tomatoes and sauté until heated through
    5. add canned tomatoes and cook until heated through
    6. add herb of choice, and salt and pepper,  to taste
    Serve hot with rice,  pasta, or a crusty loaf of italian bread

    Sunday, June 7, 2015

    Corn Chowder (Vegan)

    Corn Chowder


    • 1-2 pounds potatoes, scrubbed, cut into chunks
    • 2-3 carrots, peeled and sliced
    • 2-3 stalks celery, chopped
    • 2 large yellow onions, chopped
    • 1-2 cups vegetable or "no-chicken" stock
    • 2 cans coconut milk
    • salt and pepper, to taste
    • 1 large bag frozen corn, thawed
    • 1 tbsp vegan butter-optional
    • flat leaf parsley, chopped-for garnish

    preparation steps:

    1. place all vegetables-except corn and parsley-in a large stockpot and just barely cover with stock

    2. bring to boil - lower heat to med-low and let simmer until vegetables are fork tender

    3. add coconut milk, corn, and seasonings to taste

    4. add vegan butter and let melt (optional)

    5. garnish with fresh parsley

    6. serve hot with vegan oyster crackers

    Briam - Greek Vegetable Casserole (Vegan)

    -Greek Vegetable Casserole


    • 1 large eggplant, sliced, sauteed in olive oil
    • 2 medium zucchini, sliced, sauteed in olive oil until golden on both sides-do not stir-flip once
    • 6-8 cloves garlic cloves, sliced, sauteed in olive oil
    • 2 large yellow onions, sliced into thick rings, sauteed in olive oil until well caramelized
    • 1 red bell pepper, sliced into rings, sauteed in olive oil
    • 1 green bell pepper, sliced into thin rings, sauteed in olive oil
    • 1-2 pounds potatoes, sliced into thin rounds, lightly salted, and roasted on a baking sheet in olive oil until golden brown
    • 1 large can diced tomato 
    • 1 small can tomato sauce
    • 1 cup dry white wine
    • 1-2 tsp dried oregano

    preparation steps:

    1. preheat oven to 450 degrees

    2. mix tomato sauce, diced tomatoes and wine in a mixing bowl

    3. drizzle the bottom of a casserole witg olive oil

    4. place a few ladles of tomato sauce wine mixture to lightly cover bottom of casserole

    5. layer vegetables and sauce-very lightly sprinkling dried oregano on each layer

    6. Sprinkle oregano on top

    7. bake at 450 degrees until vegetables are well browned and sauce is bubbling

    8. serve hot

    Chickpea Potato Curry with Chimichurri Sauce (Vegan)

    Chickpea Potato Curry 
    Chimichurri Sauce

    ingredients curry:

    • 1-2 tbsp coconut oil
    • 2 large yellow onions, chopped
    • 3-6 cloves garlic, diced
    • 1 red pepper, chopped
    • 1 chili pepper or jalapeno pepper, diced
    • 1 pound yellow potatoes, scrubbed, and cubed
    • 1-2 carrots, peeled and cubed
    • 1 cup water
    • 1 bunch basil, just leaves stems removed
    • 1 large can chickpeas, rinsed
    • 1 can coconut milk
    • 1 small can diced tomatoes
    • 2 tsp cumin
    • 1/2 tsp cinnamon
    • 1/2 tsp corriander
    • 1 large bay leaf
    • 2-3 cardamom seeds, crushed
    • 1 tsp turmeric
    • 1-2 tsp curry powder
    • salt and pepper, to taste

    preparation steps curry:

    1. in a dutch oven or deep skillet, saute onions, garlic and peppers in coconut oil until cooked through

    2. add spices-cook stirring often until aromatic

    3. add potatoes, carrots, water and diced tomatoes and cook on medium low until potatoes are fork tender

    4. add rest of ingredients and simmer on low until ready to serve

    ingredients for chimichurri sauce: 

    • 1/4 cup olive oil
    • 1 bunch Italian parsley, rough chopped
    • 4 Tbs lemon juice
    • 1 tbsp red wine vinegar
    • 4-6 cloves garlic
    • 1 tsp paprika
    • 1/2 sweet red bell pepper
    • 1/2 tsp crushed red pepper
    • 1/2 small spicy pepper like jalapeno or  scotch bonnet(optional)
    • salt and pepper, to taste

    preparation steps for chimichurri sauce: 

    1. place all chimichurri ingredients in a food processor and pulse-leaving chunky

    Thai "Steak" Salad (Vegan)

    Thai "Steak" Salad (Vegan)


    1 package Seitan, marinated at least 2 hours (marinade recipe below)

    marinade ingredients:

    • 1/4 cup tamari
    • juice of 2 juicy limes
    • 1 onion, chopped
    • 6 cloves garlic, crushed
    • 1/4 cup red wine
    • 1 tbsp maple syrup
    • 2 tsp toasted sesame oil
    • 1 tbsp olive oil
    • 1 tbsp sriracha, or to taste
    • 1 thumb sized piece ginger, peeled
    • 1 tsp crushed red pepper flakes
    • 1 tsp white pepper 
    • thai chili peppers, to taste
    • several drops scotch bonnet pepper sauce(optional) 

    seitan preparation steps: 

    1.  place all marinade  ingredients in food processor and process until smooth

    2. place marinade and seitan in a bowl or plastic bag-make sure seitan is well covered with marinade--let sit at lease two hours in refrigerator

    seitan cooking preparation steps:

    1. remove seitan from marinade with slotted spoon and place marinated  seitan in a hot oiled skillet, do not move until golden brown, flip once - remove from heat and set aside

    2. add left over marinade mixture to hot pan to deglaze pan-pour hot marinade over set-aside seitan

    salad ingredients:

    • 1 head romaine lettuce, chopped
    • 1 small red onion, sliced thin
    • 1 roasted red pepper, sliced
    • 12 cups steamed green beans (still a bit crunchy)
    • 1/2 cup red cabbage, julienned
    • 1 large carrot, shredded
    • 3-4 scallions, sliced on the diagonal
    • 1/2 cup fresh cilantro leaves 
    • 1 or 2 thai chili peppers, julienned (optional)

     salad preparation steps:

    1. dress lettuce, carrot, cabbage, and red onion with juice of two limes, 1 tbsp tamari, 1-2  tsp toasted sesame oil, and toss well

    2. place dressed lettuce  mixture on plate and arrange with green beans and roasted red pepper slices

    3. place cooked seitan on top and garnish with scallions and fresh cilantro leaves

    Spanish Rice (Arroz) with Seitan (Vegan)

    Spanish Rice (Arroz) 


    • 4 cups cooked white rice
    • 1 package seitan, marinated at least 1 hr in: juice of two limes, 1/2 cup dry white wine,  2 tbsp olive oil, 1 tsp crushed red pepper, 1 tsp 2 tsp cumin, 2 cloves crushed garlic, 1 yellow onion (chopped), handful fresh cilantro (rough chopped)
    • 2 tbsp olive oil, for cooking
    • 3 carrots, peeled and diced
    • 2 spanish onions, diced
    • 6-8 cloves garlic diced
    • 1 red bell pepper, diced
    • 1 green bell pepper, diced
    • 1 tsp crushed red pepper flakes, or to taste
    • 2 tsp cumin, or to taste
    • 2 tsp turmeric
    • salt an pepper, to taste
    • fresh cilantro leaves

    preparation steps:

    1. place marinated seitan in hot oiled skillet and do not move until golden brown-flip once (cook in batches)- set aside

    2. place olive oil into dutch oven or deep skillet and saute onions, carrots, garlic, and peppers until cooked through and tender

    3. add spices and cook until aromatic - stirring often

    4. add cooked rice and mix well - remove from heat immediately--to keep rice from getting soggy

    5. toss in cooked seitan, and fresh cilantro leaves-stir gingerly

    6. squeeze fresh lime juice over all and serve hot

    tip: serve with sliced avocado

    Home Fries (Vegan)

    Home Fries


    • 2-3 tbsp olive oil (or so)
    • 2-3 lbs potatoes, cut into cubes
    • 2-3 large yellow onions, cut into cubes
    • crushed red pepper, to taste
    • dried rosemary, to taste, crushed
    • paprika, to taste
    • garlic powder, to taste
    • onion powder, to taste
    • salt and pepper, to taste

    preparation steps:

    1. preheat oven to 450 degrees

    2. drizzle a large baking sheet with olive oil

    3. place cubed potatoes on oiled baking sheet

    4. place cubed onions on top of potatoes (do not mix)

    5. sprinkle liberally with spices (do not mix)

    6. bake until golden brown - mix once halfway through

    Friday, May 15, 2015

    Jamaican Jerk Seitan (Vegan)

    Jamaican Jerk Seitan
    ingredients for marinade:
    • 1 1/2 pounds seitan, cut into strips
    • 1 medium sweet onion, chopped or 6 scallions, chopped
    • 6 cloves garlic
    • 1 thumb size piece of fresh ginger, peeled
    • 1/4 cup olive oil
    • 1/4 cup tamari
    • 1/4 cup maple syrup
    • 1/4 cup fresh lime juice
    • zest of 1 lime
    • 1 habanero pepper(more or less to taste), seeded
    • 3 tsp thyme, dried
    • 2 tsp allspice, ground
    • 1/2 tsp cinnamon, ground
    • 1/2 tsp cayenne
    • 1/2 tsp red pepper flakes
    • 1/2 tsp white pepper, ground
    preparation steps for marinade:
    1. place all ingredients, except seitan, in a food processer or blender and process until smooth
    2. place marinade in a large bowl with seitan and mix until seitan is well covered
    3. let sit, covered, in refrigerator, for at least 2 hours-stirring occasionally
    ingredients for jerk seitan:
    • seitan , marinated in jerk marinade (see above)
    • 1 red, 1 green, 1 yellow bell pepper, chopped
    • 1 large yellow onion, chopped
    • 1 large red onion, chopped
    • 4-6 garlic cloves, minced
    • 2 tbsp olive oil
    preparation steps for jerk seitan:
    1. heat I tbsp oil in a large skillet
    2. add chopped onions and sauté until transparent
    3. add chopped peppers and minced garlic to onions and sauté until tender
    4. remove onion pepper garlic mixture from heat
    5. add 1 tbsp oil to hot skillet
    6. add marinated seitan strips and brown on each side until crispy on the outside and tender inside
    7. remove seitan strips from skillet and mix together with onion, pepper, garlic mixture
    8. add left over marinade to hot skillet and heat through
    9. pour heated marinade over seitan, onion and peppers and stir together gently until everything is nicely coated with sauce  
    10. serve hot with rice and greens - garnish with chopped scallions

    Tuesday, May 5, 2015

    Spicy Maple Sriracha Glazed Seitan (Vegan)

    Spicy Maple Sriracha Glazed Seitan


    • 1 box seitan, cubed
    • 1-2 tbsp flour
    • oil for cooking
    • 1/4 cup dark maple syrup
    • 2 tbsp sriracha
    • 1 tbsp tamari
    • 2 tbsp vegan butter

    preparation steps:

    1. dredge seitan cubes in flour and shake excess off well

    2. cook in oil until seitan is crisp and golden on the outside

    3. place all other ingredients in bowl

    4. remove cooked seitan from pan and add hot to bowl

    5. mix until butter melts into  sauce and seitan is covered well with sauce

    6. serve hot

    Thursday, April 16, 2015

    Pernil with Wet Adobo Rub (Vegan)

    Wet Adobo Rub

    ingredients for vegan pernil:

    • 1 cup dry lentils, washed and picked over
    • 3 cups vegetable broth
    • 4 tbsp flax seed, ground
    • 1/2 cup water
    • 1 tbsp olive oil
    • 4 cloves garlic., minced fine
    • 1 large onion, diced small
    • 1 stalk celery, diced small
    • 1 medium carrot, diced small
    • 3/4 cup walnuts, toasted, chopped
    • 1/2 tsp dried oregano
    • 1 tsp himalayan pink salt
    • 1 tsp freshly ground black pepper
    • 1/2 cup rolled oats, processed into flour
    • 1 cup bread crumbs

    preparation steps for pernil:

    1. preheat oven to 350 degrees
    2. bring lentils and broth to a boil, then simmer lentils in broth until lentils absorb all broth-stir frequently-then remove from heat and let cool

    3. mix 3 tbsp of the ground flax with warm water

    4. toast walnuts and set aside
    5. sauté vegetables in skillet with olive oil until tender
    6.  process 3/4 cooked lentils until well chopped but not completely smooth

    7. mix all together in a large mixing bowl
    8. taste for seasoning and adjust to your liking

    9. press firmly into a loaf pan with parchment paper hanging over sides for easy removal
    10. cover top with 1/2 the wet adobe rub and bake for 30-40 minutes or until crispy on the top

    11. remove from oven and let cool
    12. preheat oven to 400 degrees

    13. remove from loaf pan and slice into eight thick slices

    14. place slices on parchment lined baking sheet, place more wet rub on top of each slice, and bake again at 400 degrees until crispy

    ingredients for wet adobo rub: 
    • 12 clove garlic, minced
    • 1 and 1/2 tsp sea salt (fine)
    • 1 tbsp black peppercorns
    • 2 tbsp dried oregano
    • 2 tbsp olive oil
    • 2 tbsp white wine vinegar  
    preparation steps for wet adobo rub:
    1. place all ingredients in a lidded jar and shake
    yield: 1/2 cup

    hint: serve vegan pernil with yellow rice (rice cooked with turmeric) and romaine, avocado, and white onion salad-olive oil and white vinegar dressing
    drizzle all with balsamic vinegar for garnish