Prior to becoming vegan I tried this Afro-Brazilian dish and was blown away by the flavor. It is light and clean from the coconut milk and cilantro yet soulful and delicious because of the palm oil flavor. I knew instantly that this was a dish I wanted to replicate as a vegan. Besides I already had all of the ingredients, so there was nothing standing in my way. I made the Moqueca and served it atop whole wheat Israeli Couscous. Click to find out the recipe. Continue reading
I went out to dinner with a friend yesterday to a marvelous Indian restaurant. The next day my taste buds were still under a captivated spell that I didn’t want to end. I decided to continue the magic by making Gajar Halwa. An amazing carrot pudding that I first tasted last year, at a restaurant near my place of work and I have been in love with it ever since. As a person who doesn’t like carrots that is saying a lot. This is not like traditional puddings which are often served cold. This pudding is to be served hot or warm at the very least. I took a few liberties with this recipe by adding my own variations such as the coconut milk, ginger, cloves, and cinnamon. The concept is still the same but the flavor is just…WOW. Click here to find out the recipe. Continue reading
This is one of those quick and easy dishes that my mother used to make when I was growing up. Only she used real chicken. I recreated it as a vegan version. Same great taste without harming innocent chickens. Click to find out the recipe. Continue reading
I wanted something tasty but not overly filling for dinner tonight. Before I became vegan I would have made a tuna melt in a situation like this. There was nothing to stop me from still having a tuna melt so here it is…VEGANIZED! Continue reading
I got this wonderful recipe from Nubia Sutton’s Youtube vlog. Unfortunately, she no longer keeps the video posted because Couscous may be a problem for those who have trouble digesting gluten. But feel free to click on the video above and revel in the awesomeness that is Nubia Sutton (womb priestess, raw foodist, and holistic practitioner)
I will admit a slightly dark secret to you that even my mother never knew. Years ago when I was a high school student, I played hooky from school for an entire day. No, I wasn’t mischief making or running the streets with boys. I spent the day with a friend at her home in Brooklyn. We cooked good food and watched soaps all day. For two young ladies with siblings and strict parents this was immense fun. Just to be able to stay home and enjoy good food without the threat of homework, chores, or bothersome little brothers was bliss. On that day this soup was born. My friend whose background is Haitian made this soup for us to enjoy along with some other treats that I can no longer recall. Her version had bits of turkey meat in it, but it is even tastier without the turkey in it. Click here for the recipe. Continue reading
Yay! The weekend is here. Because I work full time, I don’t often have the time to make myself the sort of decadent breakfast in the morning that I sometimes crave. Instead I make do with quick, easy, and still delicious breakfasts. Usually in the morning I will have my green smoothie followed by oatmeal, chia seed pudding or cream of quinoa. If I am really running late then breakfast will be a green smoothie followed by a couple of apples or some other fruit.
It is on the weekends when I have the time to make a great breakfast and really unwind. Typically my weekend breakfast is something like kamut flour pancakes, tofu scrambles, or a vegan quiche.
Green smoothies are an excellent way to make sure that you are getting your proper servings of fruits and vegetables. I start every morning with a green smoothie or green juice. Some people can’t function without a morning cup of coffee. I on the other hand prefer to get my day started with a green smoothie. I am always changing the way I make my smoothies but I will share a simple recipe with you for one I made the other day.