Shiitake Bacon

This salty and crispy shiitake bacon is one of my favorite go-to toppings and tastes remarkably like bacon. It takes about 5 minutes to prepare before throwing in the oven. I sometimes like to enjoy it on its own as a snack or appetizer, but it also goes great on top of pasta dishes like my vegan fettuccine alfredo and shells n’ “cheese.”

Most of the shiitake bacon that I’ve had at vegan restaurants …

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Mexican Rice and Beans

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

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Cucumber Guacamole

Guac is one of the best things you can make when gathering together with friends or family. It evokes a fun, laid-back vibe and most people love it.

I’ve been making my own version for several years, but recently when I was making it with a friend, he suggested adding a new twist to make it even more enticing: cucumber.

Cucumber adds an unexpected but welcome element of coolness, which is balanced by the …

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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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Vegan Lunch Joints NYC

People are finally waking up to the fact that vegan food is not doomed to be bland and boring, but can instead be delicious and exciting. An example of this phenomenon is vegan lunch spots which have proliferated over the years, commanding the attention of begrudging meat-eaters and making life easier for us vegans.

In my last post, I shared my vegan favorite places for dining out in NYC. Below are my favorite vegan …

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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’s), 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, …

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The Best Vegan Avocado Toast

There’s a reason why millenials love avocado toast… it’s easy, healthy, and delicious!

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. It’s loaded with healthy fats and fiber, but not overly filling, making it the perfect light meal to have in the morning, or to enjoy as an afternoon snack.

Ingredients

  • 2 slices bread. I
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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 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 delicious a big plate of …

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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 help to create a rich and earthy flavor.

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.

You can add any of …

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