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.

The concept of using cucumber in guacamole comes from my friend’s fiancé Jonathan. Last summer, the three of us decided to make some …

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 …

Vegan Lunch Joints NYC

More and more these days, people are waking up to the fact that vegan food is not doomed to be bland and boring, but can instead be delicious and exciting. Case in point: NYC’s vegan lunch spots, which have proliferated over the years, commanding the attention of even the most curmudgeonly meat eaters and making life a ton easier for vegan New Yorkers like myself.

In my last post, I shared my vegan favorite places …

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

In my opinion, chickpea flour omelettes are a crucial staple for everyone’s cooking repertoire. 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 …

Summer Refreshments

The dog days of summer are here, and it’s been hot AF on the East Coast over the past week. In this post, I’ll share some of the natural (nonalcoholic) drinks that have been keeping me cool this summer. But first, let’s talk about the problems with mainstream drinks that people tend to guzzle like it’s their job when it gets hot out.

1. Iced coffee drinks

These drinks are usually loaded with dairy and …

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 …

Charred Kale with Olive Oil and Lemon Juice

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 charred 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…