Easy Veggie Enchiladas

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Holy moly. Can you believe that 2014 is practically over? There are amazing opportunities for growth, goal setting, and to break out of that comfort zone. I am really looking forward to having my book come out in just a few months. It amazes me that I really have had this as part of my life’s purpose but only recently have tuned in to make space for this to become a reality.

As I continue to crank out this fantastic book, I am really busy in the kitchen testing out the oldies and improving those recipes to make them divinely delicious (and simple) for all readers. But I gave myself a break last week and decided I wanted to make enchiladas (something I have NEVER made before). I love the idea of having a brown rice tortilla drenched in a tangy, spicy sauce and having it bake until it melts in your mouth.

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Holla for Chana Masala

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I believe this is my very first Indian recipe on the blog. Gasp. This is a very auspicious moment. I actually loved how this dish turned out so much I am happy to share it with you. The best part? SUPER EASY! Many Indian dishes take FOREVER and this is simply because of the spices, marinating and making sure you get so many layers of flavor in each bite (this takes great expertise-which I am still working on). This chana (chickpea) recipe is fool proof and can be made on the busiest of nights to satisfy the hungriest men in your home (or women- it surely satisfied me). I hope you enjoy this delicious dish as much as I did.

What You Need: 

  • 2 tablespoons of extra virgin olive oil (or ghee if you’re going the non-vegan route)
  • 4 garlic cloves, smashed and chopped
  • 1 jalapeño chopped
  • 1 tablespoon chopped ginger (you may also grate it to save time)
  • 1 bag of organic baby spinach
  • 2 15 -ounce cans chickpeas, drained and rinsed
  • 1 24-ounce can of San Marzano whole peeled tomatoes
  • 1 red onion, chopped
  • 1 1/2 teaspoons curry powder
  • 2 teaspoons chili powder
  • 1 teaspoon cumin powder
  • Cilantro, for garnish
  • Himalayan Pink salt (or sea salt) and freshly ground black pepper, to taste
  • Cooked Brown rice or Naan, for serving

How You Make It: 

  1. Head olive oil or ghee in a large skillet. Add garlic, ginger, onion to the pan and let cook until softened (about 5 minutes). Add curry powder, chili powder and cumin and cook until fragrant.
  2. Add chickpeas to the spicy onion mixture and stir until completely coated.
  3. Slowly add in tomatoes, breaking tomatoes with a spoon. Season with salt and pepper.
  4. Cook for 10-15 minutes, until the sauce has thickened.
  5. Once the sauce is slightly thick, fold in spinach and stir until it wilts (the heat from the skillet will do this pretty quickly).
  6. Remove from heat. Serve immediately with brown rice or naan and garnish with cilantro.

Enjoy this little taste of India at your next meal.

Peace, love and NO beef!



Fiesta Tacos with Tempeh



I looooove tacos. Seriously. I love tacos. I love Mexican food in general. Actually, I think I just love food. If I could just go around tasting food all day I would not only be a big roly poly, I would be a very happy pudgy person. 

It just so happened to be a Tuesday (hello, Taco Tuesday) and I had a craving. I also had a ton of tempeh hiding in my fridge in an attempt to fall madly in love with tempeh (I think it might be working). These tacos were the love child of the ingredients in my fridge, my obnoxious craving for tacos and a lovely spring day. 

It’s okay, you can start salivating now. I promise I won’t judge you. These tacos are THAT good. 

What You Need:

For the Tempeh

1 package of Organic Three Grain Tempeh (check out Lightlife), sliced into thin strips

3 cloves of garlic, crushed

2 limes, juiced (and zest)

3 tbs extra virgin olive oil

3 tsp chili powder

2 tsp cumin powder

2 tsp Himalayan Pink Salt or Sea Salt 

For the Slaw

1/2 package of broccoli slaw mix (or coleslaw mix from your grocery store)

1 lime, juiced

2 tbs diced pickled jalapenos (or you can also use fresh)

1 tbs extra virgin olive oil

Sea salt and black pepper to taste

For Taco Assembly

Gluten Free Corn Tortillas

Toppings: Avocado, Tomato, Cilantro, Salsa or more lime 

How You Make it: 

  1. Create the marinade for the tempeh by combining the lime, olive oil, garlic, spices in a bowl. Cover the sliced tempeh completely with this marinade and let sit for 30 minutes to 1 hour (the longer it marinades, the better tasting your tempeh). 
  2. While the tempeh marinates, make the slaw by combining the slaw mix with the pickled jalapenos, salt, pepper, lime juice and olive oil. Let sit for 20 minutes. 
  3. After your tempeh is fully marinated, warm up a cast iron skillet on high heat. Once hot, lower to medium-high heat and add the strips of tempeh. Cook until golden brown on both sides. 
  4. Assemble your tacos! Grab a couple of corn tortillas (you can warm on the stove, microwave, oven-however you like), add 3 slices of tempeh per tortilla, top with slaw and your favorite toppings. I love avocado, tomato and cilantro. 

There is nothing more satisfying than a delicious taco and a simple meal on a weeknight. 

What are your favorite Taco Tuesday recipes? I’d love to know!

Peace, love and NO beef!



Tofu Scramble with Flair

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Okay I have a confession to make. I have NEVER made a tofu scramble in my life. It’s just a tad embarrassing even though I am a huge fan of the Nuevos Rancheros at Candle Cafe West (basically a vegan take on huevos rancheros with tempeh, tofu, jalapeno, salsa, tofu sour cream, potatoes and all that brunch goodness). So, I randomly had a craving for this delectable scramble and thankfully had a ton of sprouted tofu in my fridge that begged to be put to good use. I combined pinto beans, sprouted tofu, habañero hot sauce, fresh cilantro and more to concoct a really tasty brunch. If you don’t like tofu, trust me, this will change your mind or at least blow your mind. Without further ado, here you go!

What You Need:

  • 1 15 oz can of pinto beans, rinsed
  • 1 red onion, diced
  • 3 cloves of garlic, smashed and minced
  • 1 block of organic sprouted tofu (extra firm), cubed (you will break it up into smaller pieces with your hands or fork before cooking)
  • 1 vine ripened tomato, chopped
  • 1 green bell pepper, diced
  • 1/2 cup of your favorite salsa
  • 1/2 cup of fresh cilantro, chopped
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon chilli powder
  • 1 tablespoon Extra Virgin Olive Oil
  • Sea salt and pepper to taste
  • Favorite hot sauce (I love Cholula’s Hot Sauce)

How You Make It:

  1. In a small bowl, combine salsa and cubed tofu. Crumble the tofu while mixing with salsa. Set aside.
  2. In a large skillet, add olive oil.  Sauté bell pepper, onion and garlic until fragrant and slightly translucent. Season with sea salt and pepper.
  3. Add beans to the mixture and season with cumin and chilli powder.
  4. Toss in crumbled tofu and stir. Continue to cook for about 5-7 minutes.
  5. Remove from heat. Garnish generously with cilantro and hot sauce.


Peace, love and NO beef!


Chick’n Noodle Soup


Howdy my amazing friends! I apologize for the hiatus. I was recovering from the stomach flu and have had quite the interesting few weeks. NYC really does NOT know how to function with even the tiniest bit of snow. We are all grumpy, cold and pale (yikes). Thankfully I am heading to California for a short 5 day trip to visit my grandma in 2 weeks. I could really use some warm sunshine.

When I wasn’t lifelessly lying on my bed begging for the agony in my stomach to end, I actually got up to make some soup. I have heard about the healing properties and comfort of a good bowl of Chicken Noodle Soup. Though I have never tried chicken or chicken noodle soup, making my own version was just what the doctor ordered. My vegan and gluten free “chicken” noodle soup along with a ginger kombucha really aided in my healing process. Talk about a home remedy! Well, I hope that you make this yummy soup even when you’re not sick. From what I have heard (from my meat eating brother), it almost tastes like the real thing.

What You Need:

  • 2 medium yellow onions, chopped
  • 6 garlic cloves, smashed and minced finely
  • 4 medium carrots (skin peeled), sliced
  • 4 celery ribs (or more, if you like celery like I do), sliced
  • 2 bay leaves
  • 8 fresh thyme sprigs
  • 1 package of vegan chicken-less, chicken strips (try LightLife Chik’n Style Smart Strips), chopped
  • 1 32 fl oz box of No-Chicken Chicken Broth (try Imagine-if you cannot find, opt for vegetable broth)
  • 1 cup of water
  • 1 tbs Italian herb seasoning
  • 2 tbs Extra Virgin Olive Oil
  • 1 box of gluten free (and egg free) noodles (try Lundberg’s Rotini Brown Rice)
  • Sea salt, black pepper to taste
  • Fresh flat leaf parsley, optional

How You Make It: 

  1. Heat oil in a large soup pot (any big pot with enough room to hold liquid works). Toss in onions, garlic, celery and carrots. Season generously with sea salt and pepper.
  2. Toss in vegan chicken strips and sauté. Add in thyme and bay leaves. Continue to stir until fragrant.
  3. Add in stock and water. Scrape whatever has stuck to the bottom of the pan to get all of the flavor.
  4. Bring to a boil.
  5. While waiting for the soup to boil, cook the pasta according to the package instructions. Cook until slightly al dente (so that the pasta continues to cook when you add to the soup). NOTE: Please be sure to rinse the pasta before adding to the soup.
  6. Once soup comes to a boil, add in pasta and simmer for 15-20 minutes. Season with salt and pepper, add in Italian seasoning or more thyme if you like.
  7. Serve soup immediately and garnish with fresh parsley.

What are some of your favorite soups when you are feeling under the weather? I’d love to know!

Peace, love and NO beef!