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Cold Peanut-Sesame Noodles with Tofu
I love noodles in all forms, and when I want a healthy, flavorful, quick, and easy meal I almost always resort to some type of Asian cuisine. This version of a sesame noodle dish with peanut sauce is more of a Chinese-American dish that I like in part because you don’t have to stress about serving it right away after you cook the noodles.
Spanish Albondigas with a Spicy & Smoked Tomato Sauce
Coming from a chef background, I typically love to make everything from scratch and as a vegan, I’m a fan of whole, plant-based foods when cooking. On the other hand, I’m a vegan married to a non-vegan, who is also a chef and happens to be a meat-lover. While you may think that may pose challenges…I am here to tell you as long as you get a little creative and resourceful and stay dedicated to your desire to eat more plant-based foods, your significant other, children, friends and family will make big strides towards eating more plants too! (it’s contagious 🙂
Broccoli-Cheddar Soup In Quarantine
One of my favorite comfort meals is a creamy soup paired with a grilled cheese sandwich. In the summer I love a good tomato soup made from fresh tomatoes I’ve grown in my garden, but in the winter there’s nothing quite like a broccoli-cheddar soup. The green color makes me happy too, which I find particularly welcome on a cold and grey day.
SHAKSHUKA – An Exciting Alternative Breakfast for Egg Lovers
The food that a large number of people have the most difficulty giving up when going vegan, is not read meat—but in fact, eggs. Shakshuka is a one-skillet recipe traditionally made with eggs baked in a tomato and red pepper sauce that is spiced with cumin, paprika, and cayenne. I’ve replaced the egg with both tofu and sliced sweet potato before with great luck, but this time I used Just Eggs and was incredibly happy with the result.
Ribollita (Tuscan Bread Soup)
I am feeling so much passion for today’s blog post as it has to do with a country I care very much about; Italy. I was inspired to re-create a dish called ribollita, a classic I eat almost daily when in Italy.
Roasted Yellow Trumpet Steak
Living with a meat-eater, I am constantly trying to find dishes that will appeal to someone who is used to eating animal meats. That dish has to be hearty, have a similar texture and of course be flavorful and tasty. I find that mushrooms, when prepared correctly and the right type of mushroom is used, often fulfills these criteria.
Embrace Carbs with this Delicious Soba Noodle Salad
You might have heard that carbs make you fat. That is in fact, incorrect. Trendy, high protein diets filled with fat and refined sugars is what will contribute to weight gain. Whole unprocessed carbs have the opposite effect.
BOWLS: Healthy, wholesome and delicious (plus a fantastic dressing recipe!)
The last few months of 2019 I was definitely guilty of overindulging a little too much both with food and wine. The scale and my clothes confirmed my suspicion. Yes, you can definitely manage to eat unhealthy on a vegan diet.
Best Ever Vegan Chili
January for me is always equivalent to making chili because it’s hearty, rich and a great transition from the more decadent holiday foods we’ve been indulging in, to healthier, nutrient-dense dishes. Chili also goes well with cold winter nights, and I promise your mood will be lifted after you eat a bowl of this ☺
Best Vegan Banana Bread Ever
One of the most incredulous things about my blog is that I don’t have a recipe for banana bread… until now, that is.
That doesn’t mean I haven’t spent countless weeks, months, even years, trying to perfect a recipe I’m happy with. Not that banana bread is particularly difficult to make, it’s just that I want the flavors, texture and look of the bread to be as close to perfection as possible. I’m happy to share that this recipe fulfills these criteria, and then some.
Vegan French Onion Soup
Now that the days have gotten colder and the nights seem longer, there’s nothing better to me than making piping hot soups, stews and casseroles. One of the dishes I’ve been craving the most is French onion soup. The mixture of sweet and savory is what I love the most, not to mention the simplicity of it: all you mainly need are some onions, fresh herbs, and red wine… and cheese of course!

A Chocolate Chip Cookie Worth the Calories
At the risk of sounding like I’m bragging, I’ve made a lot of cookies in my life, and this recipe I’m sharing with you today is my absolute favorite and one I think could win over a lot of fans. Personally I’m not a huge cookie fan, but my husband is. He particularly loves these and begs me to bake them at least every other week (maybe a little more often now during these quarantine times)…Everyone has their favorite recipe, but I encourage you to try this one out too and let me know what you think.

Spanish Albondigas with a Spicy & Smoked Tomato Sauce
Coming from a chef background, I typically love to make everything from scratch and as a vegan, I’m a fan of whole, plant-based foods when cooking. On the other hand, I’m a vegan married to a non-vegan, who is also a chef and happens to be a meat-lover. While you may think that may pose challenges…I am here to tell you as long as you get a little creative and resourceful and stay dedicated to your desire to eat more plant-based foods, your significant other, children, friends and family will make big strides towards eating more plants too! (it’s contagious 🙂

Broccoli-Cheddar Soup In Quarantine
One of my favorite comfort meals is a creamy soup paired with a grilled cheese sandwich. In the summer I love a good tomato soup made from fresh tomatoes I’ve grown in my garden, but in the winter there’s nothing quite like a broccoli-cheddar soup. The green color makes me happy too, which I find particularly welcome on a cold and grey day.

SHAKSHUKA – An Exciting Alternative Breakfast for Egg Lovers
The food that a large number of people have the most difficulty giving up when going vegan, is not read meat—but in fact, eggs. Shakshuka is a one-skillet recipe traditionally made with eggs baked in a tomato and red pepper sauce that is spiced with cumin, paprika, and cayenne. I’ve replaced the egg with both tofu and sliced sweet potato before with great luck, but this time I used Just Eggs and was incredibly happy with the result.

Ribollita (Tuscan Bread Soup)
I am feeling so much passion for today’s blog post as it has to do with a country I care very much about; Italy. I was inspired to re-create a dish called ribollita, a classic I eat almost daily when in Italy.

Roasted Yellow Trumpet Steak
Living with a meat-eater, I am constantly trying to find dishes that will appeal to someone who is used to eating animal meats. That dish has to be hearty, have a similar texture and of course be flavorful and tasty. I find that mushrooms, when prepared correctly and the right type of mushroom is used, often fulfills these criteria.

Embrace Carbs with this Delicious Soba Noodle Salad
You might have heard that carbs make you fat. That is in fact, incorrect. Trendy, high protein diets filled with fat and refined sugars is what will contribute to weight gain. Whole unprocessed carbs have the opposite effect.

BOWLS: Healthy, wholesome and delicious (plus a fantastic dressing recipe!)
The last few months of 2019 I was definitely guilty of overindulging a little too much both with food and wine. The scale and my clothes confirmed my suspicion. Yes, you can definitely manage to eat unhealthy on a vegan diet.

Best Ever Vegan Chili
January for me is always equivalent to making chili because it’s hearty, rich and a great transition from the more decadent holiday foods we’ve been indulging in, to healthier, nutrient-dense dishes. Chili also goes well with cold winter nights, and I promise your mood will be lifted after you eat a bowl of this ☺

Best Vegan Banana Bread Ever
One of the most incredulous things about my blog is that I don’t have a recipe for banana bread… until now, that is.
That doesn’t mean I haven’t spent countless weeks, months, even years, trying to perfect a recipe I’m happy with. Not that banana bread is particularly difficult to make, it’s just that I want the flavors, texture and look of the bread to be as close to perfection as possible. I’m happy to share that this recipe fulfills these criteria, and then some.
DON’T LEAVE WITHOUT
MY TOP 10 RECIPES

DON’T LEAVE WITHOUT
MY TOP 10 RECIPES