Photo: Tammy Gordon
By: Cyndi Amaya
It’s definitely hard trying to get everyone to eat their vegetables, not only kids. Sometimes even adults can be reluctant to get their recommended daily intake of vegetables especially if those vegetables are infamous for being an acquired taste, like the Brussels sprout. To me, this veggie gets such a bad rep without much reason. When cooked properly, Brussels sprouts create a caramelized sweetness that could make anyone fall in love. Add a spicy element to it and you’ve got a perfect combination of sweet, salty, and spicy that can transform anyone’s previous distaste of this superfood.
This Garlic and Chili Brussels Sprouts recipe is my way of making my family fall in love with this mini green veggie. Just barely blanched and then sauteed in spice and garlic make it the perfect side dish to any meal. For some added flavor, sautee some bacon or Pancetta along with the chili; but since it’s Meatless Monday, we don’t need to try to fix something that’s not broken!
With so many nutritional benefits to this spicy dish, you’ll rejoice in your newly found love of Brussels sprouts. [click to continue…]
Photo: elana's pantry
By: Saira Malhotra
A few weeks ago Shivani Vora, friend and renowned journalist, invited me to a dessert tasting by a company called Vegan Divas. Since I heard the word ‘vegan’ I assumed that I wouldn’t be eating all that much. After all, how were desserts like chocolate mousse going to provide aeration with the absence of whipped eggs and where would that creamy mouth feel come from, that so indulgently coats the mouth, without cream?
I showed up to the event to find a huge spread of sweet treats and each treat looked better and furthermore, tasted better, than the next. Duped again by preconceived notions, I had to admit that not only were these desserts capable of rivaling their non-vegan counter parts, but they offered an added benefit: a fresh palate, free from fatty residues that typically accompany dairy desserts.
After munching on the carrot cake, donuts, cookies of the most exotic variety and of course, chocolate mousse, I had to express my enthusiasm to the lady behind this brain child – Fernanda Capobianco.
I have tried many vegan desserts in the past, but whatever I have tasted has never quite measured up to what it claimed to be. After seeing Fernanda in action at her factory in Long Island City, it became clear that she would settle for nothing but the best and for her, the best could only be an outcome of the finest ingredients. [click to continue…]
Photo: Gabriel Li
The warm weather is here early this year! The early season means one of spring and summer’s favorite fruits is starting to pop up at the market earlier- the watermelon. This juicy fruit is ideal by itself or in desserts, but its versatility also makes for a great salad ingredient.
Seasonal eating is about highlighting the main ingredient, and in this case the watermelon is highlighted without too many other additives. This super easy Watermelon Basil Salad has only five ingredients and can be put together in less than five minutes. It’s a great option as an appetizer, side dish, or healthy snack during these warm weather months. [click to continue…]
I really love bulgar wheat and it’s a fabulous alternative to couscous. The instructions on the packet really make me laugh though – recommending you bring it to the boil, simmer for far too long and then drain? Really? I’m here to tell you that is NOT the best way to cook bulgar wheat!
Try one part bulgar wheat to the same amount of boiling water, cover and allow to soak for 10-15mins, fluff with a fork and presto – perfect bulgar wheat every time! No need to drain and no messing with pots, pans or any sort of cooking accoutrement whatsoever.
I’m often in the house during the day and so I do have time to prepare nice lunches but even when I’m working, I will make a batch of something not unlike this and take it in with me each day. [click to continue…]
By: Michele Wolfson
If you haven’t heard of filmmaker Marisa Miller Wolfson yet, then you should get to know more about her right here, right now. Her film called Vegucated tracks the lives of three meat and cheese loving New Yorkers who pledge to adopt a vegan diet for six weeks.
One great aspect of this film is the way it balances the issues tactfully and thoughtfully while also including many humorous moments. Marisa and I have a couple of things in common; we both have the same awesome last name, and both believe that when it comes to animal rights it’s important to not only talk the talk, but to walk the walk as well. Those of us who feel that real changes need to be made in the food industry have to actively seek ways to make those changes happen.
I caught up with the vegan educator over lunch at ‘Snice, a delicious vegetarian café located in the West Village for an interview and here’s what she shared with us [click to continue…]
Being vegan I must always ensure to bring something edible to any parties, gatherings or shindigs we are invited to else we may starve. Being hungry and surrounded by lots of food you can’t eat doesn’t usually make for a pleasant evening and so if you, yourself are endeavoring on this most rewarding of lifestyles, take my advice and make sure you always come prepared – you have been warned!
For me this is no chore, as nothing pleases me more than to spread the vegan love in the form of yummy eats and this surprisingly (to some) delicious recipe is so quick and simple they can be made in advance, stored in the fridge, ready to go on the day you need them.
These mini tofu frittatas are perfect party fodder and will definitely dupe a few unsuspecting consumers into thinking that they are the real deal. [click to continue…]
I’m all about breakfast. Oats, polenta, pancakes, granola, bread. You name it, I make it. I love mixing it up in the mornings and while I do have my favorites I also have a pretty short attention span when it comes to recipes. I have an insatiable need to improve upon them and what better time to do this than first thing in the morning – I find it sets me up for the day and inspires my cooking and eating choices thereafter.
And if you thought overnight oats were over you are wrong! They are endlessly versatile and I never tire of thinking up various combos for mine. This version might seem a little bit indulgent for some but it’s full of good stuff too so there’s no need to feel bad after a bowlful. [click to continue…]
It’s so great to see how interested people are in my vegan diet. Not judgmental, not confused but genuinely intrigued. It tickles me when they ask; “what exactly do you eat?” and I take great pleasure in listing the many amazing meals I’ve had and yet to have – because I’m always planning my next meal Can we say, ‘food obsessed’?
Just so you know, bread is most definitely allowed – which can be a slight problem because a diet containing copious amounts of it is not particularly great and so I treat myself to it two sometimes three times a week tops. This way I appreciate and enjoy it even more. [click to continue…]
Weekends at our house usually involve pancakes. I couldn’t possibly contemplate making a batch during the week – I have enough trouble getting some oatmeal into me before invariably running for the train. Besides, pancakes, in my opinion, should be a treat and there’s nothing I look forward to more on a lazy Sunday than a small stack of fluffy pancakes – especially when paired with anything fruity.
Maple syrup is, of course, the classic accompaniment to pancakes and while I do love a good glug of this most delicious of pourable sugars, it’s much too expensive to be a regular inclusion on our shopping list.
Therefore, sauce improvisation has become second nature. It’s much cheaper, a smidgen healthier, and equally yummy.
And even though the weekends allow me more time to endlessly potter in my sanctuary (the kitchen!), I tend to keep prep and cook time to an absolute minimum, which is why whipping up a load of these babies mid-week wouldn’t necessarily be an impossibility. [click to continue…]
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