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 …

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…

Baked Tempeh with Forbidden Rice Noodles in Peanut Sauce

This delicious Thai-inspired dish requires minimal prep time and chopping. It does involve a bit of passive waiting time, but you can leave the kitchen and do chores in between steps.

People’s interest are always piqued when they see the dish because it looks so exotic and unusual. My brother, who can be pretty skeptical about vegan food particularly anything containing soy – sampled it and was very impressed, although he remained unclear as …

Vegan Fettuccine Alfredo

This delicious vegan fettuccine alfredo is my go-to meal when I’m cooking for a group of people. Not only is it super easy to make, but even picky eaters and skeptics of vegan food love it. Everyone is usually surprised that there’s no cheese in it, since the nutritional yeast and cashews create a convincingly cheesy taste and texture. I usually add kale, because kale goes fabulously with the sauce, but you can sub with …

Scrambled Chickpea Omelette with Onions, Swiss Chard, and Guac

Chickpea flour omelettes are now one of favorite foods when I want something filling and yet light that’s easy to make. But as many times as I’ve made them, I still haven’t been able to master the technique of flipping them over, and as a result they wind up pretty messy-looking. Finally it occurred to me: why don’t I just make them scrambled from now on? After all, scrambled eggs are pretty much the same …

Tutta Verde Herbal Pizza

This recipe is so easy, delicious, and all-around awesome that I’ve been making it pretty much every weeknight for the past two weeks. Fresh, filling, cheesy, and a little spicy – it’s the perfect pick-me-up after a long day’s work.

Ingredients (serves 1)

  • ¾ cup cashews
  • ¾ cup water
  • 1 tbsp extra-virgin olive oil
  • Juice of 1 small lime or ½ medium-sized lime
  • ½ shallot or ¼ medium-sized onion
  • 2 garlic cloves
  • ½ small jalapeño

Spring Detox Green Juice

Although I don’t adhere to a strict macrobiotic diet, I definitely resonate with the idea of having our diets align with the rhythms and cycles of nature and the seasons. In macrobiotic philosophy, spring is the time move away from warming, stick-to-your-ribs food towards more fresh, raw food – particularly salad.

Since I’m personally not a huge fan of salads, and unlike macrobiotic proponents, I do believe in the power of juicing, I have my …