Purple potatoes are so beautiful. They also stain anything they come in contact with. I hand diced these puppies with a potato peeler then baked with vegetable oil, dill, fresh rosemary and salt for about 30 minutes until crunchy.
I love avocados. I buy them still hard (that’s what she said) a few times a week, and leave them on the windowsill to ripen over next few days. This was probably the best guac I made. It contains 6 … Continue reading
These ingredients came together by chance. I was making a salad and then used the same cutting board to slice a mango..and realized mango-cilantro-lime-thai chili make a great combination. It’s great with breads and chips..and would go nicely with tacos.
Saute in half a cup of water, 3 spoons of vegetarian oyster sauce and diced ginger.
I caught whatever it is been going around and made this quick soup with whatever veggies I had in my fridge. It was so good, I ate the entire thing and made the same soup the next day. Recipe: Peas … Continue reading
I was delighted to receive this beautiful Le Creuset pot as a gift. I finally got around to unpacking it last week and experimented with a few dishes. Here is a spicy coconut-cauliflower-oyster mushroom dish that was really easy to … Continue reading
We had way too many baked potatoes left over from our party over the weekend. So I decided to recycle them into this easy Corn Chowder recipe. It contains 4 baked potatoes, a bag of frozen corn, chili powder, quarter … Continue reading
I started growing some herbs on the rooftop, and wasn’t sure what to do with all the basil. While shopping for Italian dinner, I realized I should make my own pesto sauce. I came home, picked a bunch of basil … Continue reading
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 … Continue reading
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. … Continue reading
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 … Continue reading
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 … Continue reading
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 … Continue reading
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.
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 … Continue reading
I was leafing through the VegNews issue at B&N a few days ago and came upon a vegan broccolli cheddar soup recipe. It took me back to my road trip to Canada, reminding me of stopping at every Horton’s to … Continue reading
My little brother is visiting from college this weekend, MEGA YAY! He recently became a vegetarian and loves rice, so I prepared this super quick recipe for his arrival. Vegan Coconut Raisin Rice Recipe: 1 cup of premium grade nishiki … Continue reading
To say that my mama’s borscht is the best would be an understatement. Nothing like visiting home and getting a fresh bowl of soup prepared just for you. For years she’s been describing her easy-to-make borscht recipe, and of course … Continue reading
It’s the end of March and it still feels like winter in NY. I was inside all day playing a losing battle of work email tetris and took a long walk before the sunset finding myself at Natural Commodities in … Continue reading
Do you know what today is? It’s Friday Friday Friday Friday…and tomorrow is Saturday Saturday and after that it’s Sunday Sunday. (ode to that terrible but memorable song). Every last handful of Saturdays, G and I have took off for … Continue reading
This is one of those recipes that comes together by chance, and is a perfect union of texture and flavor. Boil Jasmine Rice. Strain. Add Dried Wakame Seaweed and plenty of Nutritional Yeast.
Add spices & olive oil. Bake at 350 for a while.
The butternut squash has been sitting on the counter since J dropped it off last week. Today, I roasted it with apples and fried the seeds in a pan. I finished it off with some earth balance butter. Butternut squash … Continue reading
Burdock root (Gobo in Japanese) is a woody tasting blood-purifying medicinal-yet-tasty root that is pretty common in Central Park. Use a potato peeler to peel thin layers of gobo, carrots and ginger and saute in olive and sesame oil. Add … Continue reading
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
Made with blueberries, bananas, white currents, gooseberries & ice.
Made with peppers, broccoli & soy chorizo. SO GOOD, you won’t have leftovers.
Lychees, strawberries, bananas, blueberries, gooseberries, & white currents.
and the dinner is…Cream of Stuff Soup. It contains asparagus, broccoli, potatoes, ginger, habaneros chili sauce, multitude of spices and abstract chive art. Bon Appetit.
Today’s Quick Snack – Sweet Plantains.
Here’s a healthy & tasty recipe you can make in 15 minutes. Preparing Quinoa: Boil 2.5 cups of water Add Quinoa and stir occasionally until it’s fluffy (water usually boils out at that time) Drain the liquid. Add black pepper, … Continue reading
This Spinach Corn Salad recipe came out of desperation. I was hungry and the food supply was running low. It turned out delicious and was super easy to make. Ingredients: Frozen Corn (I used grilled) Frozen Spinach Agave, Pepper, Oil, … Continue reading