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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