Mexican Green Rice (Arroz Verde)

This rice, and black beans, are probably the dishes I make the most because of these three qualifying factors:  it’s easy-to-make, delicious and packed with veggies.  Well actually I take that back, the MAIN qualifying factor is that it is healthy and my three toddlers LOVE it!  Whenever i can get “healthy” and “three toddlers…

Old School Vegan Buttermilk Pancakes

Growing up my dad would make his famous pancakes every weekend.  Everybody knew about his pancakes, all of my friends, our extended family, neighbors…my dad is a creature of habit, and he had three different kinds–ricotta, Swedish oatmeal, and blueberry buttermilk–and he would rotate without fail, every Saturday and Sunday.  To this day, when I…

Sweet & Crispy Brussels Sprouts

This is the only way I make Brussels sprouts these days.  I used to take all sorts of steps to try to emulate those I’d try in various restaurants across NYC–flash frying, blanching, adding in reductions, using all sorts of complicated mixtures for sauces–but my version here require none of those extra steps, and they…

Sticky Toffee Bread Pudding

This bread pudding is delicious, and you would never guess it’s 100% vegan–but oh yes, it is!  And anything that tastes like sticky toffee pudding in our house is an instant winner.  It’s a great way to use up old bread, or if you’re like me and have picky kids who won’t eat bread crusts,…

Tomato-Chipotle Salsa

This is one of my favorite salsas because it not only tastes great, but it is fast and easy to make. These days, it is my #1 go-to salsa, as trips to the grocery store are limited and it only requires four ingredients.  It goes great with everything: quesadillas, beans & rice, chips, empanadas, etc….

The BEST Chocolate Chip Cookies

These cookies are from one of my favorite cookbooks, The Oh She Glows Cookbook, and while I love so many recipes from this book, I never wanted to these out.  For some reason I just assumed they were not going to be good.  They looked too “healthy.”

Traditional, almost vegan, Sopa Azteca (Tortilla Soup)

One of my resolutions for 2018 is to start blogging again – I can’t believe it’s almost been a year since my last entry!  And while I haven’t been writing about food, I sure have been cooking and have gathered some great recipes in this past year to share. I recently moved with my family…

Ethiopian Cabbage, Potatoes and Carrots with Chickpea Pancakes

One of my best friends growing up was from Ethiopia, and our group of friends would go to her house after school on a regular basis (i.e. basically every day) and chow down on all sorts of Ethiopian dishes.  We sure felt lucky.  To add to that, her family owned an Ethiopian restaurant, so we…

Vegan Salted Caramel

Salted caramel is one of my weaknesses, and one of the reasons I cannot claim to be 100% vegan (along with an ever-lasting love for cheese).  I never really knew what went into making it, and after doing some research, it turns out it’s loaded with cream and butter. While doing that research, I also…

Green Masala with Chickpeas and Zucchini

This was one of the first dishes I learned how to make, and to this day it is one of my all-time favorites and most beloved by my friends and family.  My best friend growing up was from Pakistan, and lucky for us her mother used to make this spicy green masala on a regular basis….

Khao Soi

During our honeymoon in Southeast Asia, my husband and I spent a few days in northern Thailand’s Chiang Mai.  On our first day we set out on foot without any guidebooks or recommendations, in search of a local spot for lunch.  We found one just a few blocks from our hotel: an indoor/outdoor no-frills restaurant with no tourists in…

Potato-Cauliflower Flautas with Cashew Crema and Avocado Salsa

Every time I go to Mexico City with my family we go to La Casa de Toño to have pozole. There are various outposts and each one we have been to is packed during lunch time. While the pozole there is definitely worth all the fuss, the restaurant also serves some great flautas, which I…