Dinner

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

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 … Continue reading →

Little Miss Vegan is back! Sorry for all those that have been missed my posts. I was inspired to make this tasty little dish by my lovely Greek summer house in Park Slope. It’s been a wonderful summer living here, … Continue reading →

I made seitan from scratch today!  I saw a seitan class offered at the Natural Gourmet school and thought I’d try it myself, it turned out to be pretty easy. I combined about 1.5 cups of wheat gluten with vegetable … Continue reading →

Here’s a super simple recipe for a Vegan Chana Masala. It takes about 10 minutes to make and comes out delicious! Fry 2 small onions in vegan butter (one spoon) and olive oil Add 2 diced tomatoes Add one can … Continue reading →

Nayonaisse Pecans Chickpeas Red Pepper

It’s a been a non-stop but good day in the life of Iguana. Happy to finally settle in and enjoy some pretty good vegan latkes with my roomie to celebrate first day of Hanukah. We have a 6 foot xmas … Continue reading →

After finishing a painful class at Yoga to the People, I wanted something light and healthy for diner. These avocado-scallion-fresh-ginger rolls are really easy to make. First, cook the rice, drain the water out, and wait for it to cool … Continue reading →

I took a nice long walk this afternoon basking in fall-time sunshine and it was dinner by the time I got back.  I made another soup, using leftover baked butternut squash (thanks again J!). I added some Lazy Dumplings (flat … Continue reading →

This was my first attempt at making my favorite Indian dish, Saag Paneer. I used soymilk, soy yogurt and earth balance to give it a creamy consistency and used at least 5 different types of Indian spices. It came out … Continue reading →

Ingredients: Eggplant, potatoes, spinach and onions.

Miso hungry after a long trip back from Worthington State Forest. Here’s a Miso Shitaki Soup made in less than 5 minutes. Recipe for Miso Shitake Soup Boil 3 cups of water Add 2 table spoons of Miso Paste ( … Continue reading →

Walking home today I spotted fresh zucchinis at St Marks farmers market calling my name. They asked to be grated and fried and turned into a soft mushy delicacy. Ingredients: 3 Zucchinis Grated 1.5 Cups of Whole Wheat Flour (add … Continue reading →

It’s a long trip back from Fire Island. Ferry Bus Train Train Train Bus Walk. I had lots of time to figure out what veggie meal to prepare next. I imagined a cheesy spinachy lasagna made with fresh homemade pasta … Continue reading →

I’ve been dreaming of making my own vegan empanadas since tasting Ruben’s. Today was the day! Here’s my recipe based on VegWeb the empanadas came out amazing! To make Vegan Empanada Dough: 2 1/4 cups whole wheat flour 1/2 teaspoon … Continue reading →