Sauteed Cabbage, Onions and Mushrooms

Pumpkin — Tue, 14 Feb 2012 17:57:19 +0000

Inspired by my mom’s cabbage recipe – I improvised by adding portobello mushrooms and sauteing everything in white cooking wine. To make this recipe, chop one cabbage head, add mushrooms, chopped yellow onion, 3 spoons of white wine and a spoon of olive oil and saute in a closed pan for 45 minutes. Serve cold or warm sprinkled with salt on top.

Vegan Spicy Peanut Noodles

Pumpkin — Tue, 14 Feb 2012 04:41:34 +0000

This might be the best spicy peanut noodles, ever, ever! And this recipe came about by chance. I combined cooked rice noodles, sriracha, a bit of cilantro, ginger, soy sauce, peanut butter and sauteed in cooking wine for 10 minutes. Voila a perfect dish, cold or warm.

Kale & Chickpea Salad

Pumpkin — Mon, 13 Feb 2012 22:14:22 +0000

My second favorite thing about working out in Equinox, is their Kale & Chickpea salad. It’s the perfect combination of salty/spicy/healthy/filling/chewy and makes for great snack after a work out. For months I’ve been hunting down the recipe, particularly Harissa spice which is not easy to find and perfecting it at home. I am pretty pleased with my version, but Equinox is still better.

Ingredients:

Kale
Tomatoes
Cucumbers
Harissa Paste from Wholefoods
Chickpeas
Pepper/Salt
Olive Oil
Red Onion
Feta (optional add-on for non-vegans)

Recipe:

Soak chickpeas overnight to decrease the cooking time by 25%. Boil for 1.5 hrs and drain.
Add all of the above ingredients
Refrigerate for 2 hrs
Serve

Shitakee Cous Cous

Pumpkin — Mon, 28 Nov 2011 17:21:46 +0000

Recipe: Roast shitakee mushrooms in safflower oil for 10 minutes. Separately, boil veggie broth, add cous cous and stir until ready. Combine and serve.

Cauliflower Potato Soup

Pumpkin — Thu, 17 Nov 2011 00:37:37 +0000

Wanting to use all remaining products in my fridge, I made a cauliflower soup. First boil the cauliflower, then process it in the magic bullet in veggie broth. Then add some cubed potatoes and pepper/salt. Done. Very filling and delicious soup, perfect for cold weather.

Vegan Yogurt & Dill Dip

Pumpkin — Thu, 17 Nov 2011 00:33:19 +0000

Bored. Waiting for my folks to get home so we can have dinner. Made another dip out of leftovers. This one with avacado, tomato, lots of dill, green onion, harissa and vegan yogurt. It came out tasting a lot like the turkish yogurt dish, but spicier and better. I love my magic bullet!

Vegan Yogurt Dill Dip

Red Pepper Chutney

Pumpkin — Thu, 17 Nov 2011 00:10:07 +0000

I had some leftover cooked red pepper, chives, dill, and tomato. Combined it with Harissa in a magic bullet, and voila, a very delicious, spicy dip in seconds.

Vegan Cous Cous

Pumpkin — Wed, 16 Nov 2011 21:07:33 +0000

Now that I am a bit more settled in Riverdale, I’ve been experimenting with vegan cooking again. Lately I’ve been inspired to recreate vegan foods that I enjoy at restaurants or even the gym. Here’s a cous cous recipe inspired by a dish from the Market Cafe in the downtown Manhattan. It came out really good, even better than the original. I did enhance it with extra stuff. Here’s the pic and recipe, enjoy!

To make cous cous – follow directions on the box. I used african cous cous from Fairway and boiled it in 1.5 cup of water, one spoon of safflower oil, 1 spoon of lemon juice, salt and black pepper.

To make the salad – add chopped red bell pepper (I boiled it for a minute), cucumber, salt/pepper, dry cherries, and chopped cashews (soaked for 24 hrs), also chives, dill, and green onion.

Mix the above two items and serve!

Coconut Basil Curry Cauliflower & Basmati Rice

Pumpkin — Wed, 10 Aug 2011 02:39:14 +0000

Trying to eat healthier recently (tho I was so tempted to pick up grape leaves at Athena tonight). After doing some rain drop photography, I dropped by to Union Market (as I do nearly every day) and the dish just came together as I was looking for dinner ideas. It’s really easy to make and you’ll have enough for lunch & dinner next day (unless your roommate gets to it first) .

Recipe:

Boil water, add basmati rice and fresh basil.
Separately, boil cauliflower. Once softened remove, drain and in a bowl, add curry, black pepper, coconut milk, and fresh basil, turmeric, nutritional yeast (optional), coconut flakes (optional).
For best results mix rice & cauliflower dish in a bowl. Enjoy!

Sour Cherry Raspberry Cashew Tarlets

Pumpkin — Mon, 25 Jul 2011 03:07:23 +0000

I had some leftover phyllo and lots of berries from my trip to Brighton Beach with B. So I made these sweet little tarlets. To make them: Soak cashews for 3 hours. Separately, add 2 spoons of raspberry jam, fresh raspberries and sour cherries. Stir for 20 minutes. Add cashews (preferably crushed). Bake for 20 minutes or so at 350.