Toasted Pumpkin Seeds

Sometimes salads and sautéed or grilled vegetables are great on their own with just some extra-virgin olive oil and sea salt or, my favorite, Herbamare. However, sometimes you just need a little more je ne sais quoi to make it more filling and satisfying. This is where pumpkin seeds can be a vital asset your vegan pantry!

Why pumpkin seeds? Well, most notably, they’re incredibly nutritious and rich in protein. But also, when roasted …

Guac

Guac is probably the single best thing you can make when gathering together with friends or family. It evokes a fun, laid-back vibe and everyone loves it.

I’ve been making my own version for several years now, but only last year introduced a new twist that makes it even more awesome: cucumber.

 Cucumber adds an unexpected but welcome element of coolness, which is balanced by the warmth of red onion and jalapeño. I’ve made this …

Vegan Lemon Cream Pasta with Arugula

One of the things I love in theory about Mark Bittman’s pasta recipes in the New York Times is that they’re super-simple and yet they also use unique combinations of ingredients that make the dish creative and unexpected. Unfortunately, they also rely heavily on dairy – cream, butter, and cheese.

The good thing is that there are vegan alternatives to every dairy product. So when my mom explained to me on that that she was …

Hydrating and Alkalizing Green Juice

My diet is mainly macrobiotic, meaning that I eat lots of cooked seasonal vegetables, whole grains, and legumes. Back when I initially experimented with various vegan ways of preparing and eating food, I did try going raw because it seemed like a potentially healthier lifestyle. However, this phase did not last very long, because I found that especially when the weather gets cold here in New York City, I need warming, grounding foods to feel …

Baked Tofu with Swiss Chard in Miso Sesame Peanut Sauce

This is an Asian-inspired meal I randomly made up that is flavorful and delicious. It’s grounding and filling yet also light – making it the perfect meal for when you get home from work. It’s also super easy to make. And if you already have the pantry ingredients (Bragg’s Liquid Aminos, toasted sesame oil, peanut butter, and tahini), all you have to pick up at the store is garlic, swiss chard and tofu.

Chia Seed Pudding

This fresh, filling, and delicious chia seed pudding is unlike most breakfast recipes in that you prepare it the night before, and it only takes 5 minutes to make. It’s also super-rich in beneficial nutrients. Coconut milk is high in medium-chain triglycerides (MCT), fatty acids which counterintuitively boost our metabolism. It’s also creamy and delicious. Chia seeds – often touted as superfoods – are packed with fiber, protein, and omega-3’s, in addition to containing magnesium, …

Chickpea Flour Omelette with Tomato, Basil, and Mozzarella

Chickpea flour omelettes are one of my very favorite breakfast / brunch recipes.They’re super-easy to make; high in protein, fiber, and iron; and delicious when combined with the right seasoning and / or vegetables.

I’ve made my scrambled version with kale or swiss chard and onion for a few non-vegan friends, and they were so impressed and intrigued that they wanted me to show them step-by-step how to make it.

This particular chickpea flour concoction …

The Best Vegan Avocado Toast

Rich in healthy fats and fiber, avocado toast may just be the best and easiest breakfast ever. This version drizzled with lemon juice and coconut oil, and topped with sea salt, hemp seeds, and crushed red pepper is the one I always make, and it’s absolutely delicious. It’s rich in energizing and nourishing healthy fats, but not overly filling, making it the perfect light meal to have before you head out the door …

Sautéed Kale with Lemon Juice, Olive Oil, and Sea Salt

Do you ever feel like you just want something easy but healthy, while also tasty and comforting for dinner? I’ll often make this recipe for sautéed kale along with some potato rounds for a nice, light dinner if I’ve had a heavy lunch or am too tired to make anything that requires forethought or energy and it always winds up being just what I needed.

People are often surprised how amazingly delicious and un-boring …

Shells n’ “Cheese”

This is one of my favorite pasta dishes. I usually use quinoa shells instead of macaroni, as I prefer the size and shape. In this particular cheese sauce, I add coconut oil and white miso, which add to the richness and flavor of the cheese sauce.

The creaminess of the cashews, the cheddary-ness of the nutritional yeast, and the tartness of lemon or lime juice create a very cheesy taste and texture, that doesn’t involve…