Shiitake Bacon

This is one of the most scrumptious toppings in the world, and is up there with one of the easiest to make. Prep time is under 5 minutes, and it tastes remarkably like bacon.

It’s great just on its own as a little appetizer or snack, or it can go wonderfully on top of pasta dishes, like my vegan fettuccine alfredo and shells n’ “cheese.”

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Chickpea Flour Crepe / Omelet with Arugula and Vegan Cream Cheese

Fresh, filling, tasty… and above all easy. This chickpea flour omelet / crepe takes about 5 minutes to make and is a perfect breakfast, lunch, brunch or dinner.

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Mexican Rice and Beans

Rice and beans is a staple in Central American cuisine and it also happens to be best vegan meals ever, if prepared with the right seasoning. And if you already have the spices, it’s very cheap as well as super easy to make. I’ve made it for people who generally don’t go for beans, and they’ve told me it’s awesome. The rice also has a slightly crunchy texture that makes it different than regular rice.…

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Toasted Pumpkin Seeds / Pepitas

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 toasted …

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Cucumber 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 rad: 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 …

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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 told that she was making this recipe for …

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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. This phase did not last very long, because I found that especially when the weather gets cold here in the northern hemisphere, I need warming, grounding foods to feel balanced …

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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 rich in beneficial nutrients. Coconut milk is high in medium-chain triglycerides (MCT), fatty acids which counterintuitively boost our metabolism. It also has a very creamy texture. Chia seeds – often touted as superfoods – are packed with fiber, protein, and omega-3’s, in addition to …

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Chickpea Flour Omelet with Tomato, Basil, and Mozzarella

Chickpea flour omelets are one of my favorite breakfast recipes.They’re super-easy to make; high in protein, fiber, and iron; and delicious when combined with the right ingredients.

This particular chickpea flour concoction is inspired by an omelet I loved at a diner my mom and I used to go to all the time when I was younger. The diner’s still there but I don’t go anymore, because they don’t have much veg-friendly fare. Luckily, my …

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The Best Vegan Avocado Toast

Loaded with 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 …

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