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….

Vegan 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…

Sesame-Crusted Grilled Tofu

Let me start off by saying that I am not a huge fan of tofu.  Unless it is fried and in a Thai curry, I tend to steer clear. It also seems that sometimes this ingredient is considered synonymous with the word “vegetarian,” as if all we eat is tofu all day long.  And while…

Sichuan Garlic-Ginger Bok Choy

This is a quick and simple dish that is mouth-wateringly delicious.  The trick is in getting the heat right and paying close attention to the cooking time, making sure not to over-cook the bok choy.  

Fig-Glazed Brussels Sprouts with Mint Yogurt

For those of you that live in New York, you may be familiar with the popular Brussels sprouts at an amazing little restaurant in the village called Alta.  You may also be a fan of a similar dish at the nearby restaurant Ilili.  I am a devoted fan of both versions, and when I had my first…

Seitan Piccata with Cauliflower Mash

If you want to impress your guests on Thanksgiving, make them this! And that goes for meat-eaters and vegetarians alike. It is hearty and full of complex flavors thanks to the capers, white wine and olives; and also healthy, served on a bed of cauliflower-potato mash. The recipe is inspired from Veganomicon, a great all-purpose vegan cookbook.

Choco-Banana Date Oatmeal Cookies

These are the first cookies I gave my first-born daughter (the babies have yet to discover this food group!), and are pretty much the only ones I give her still because they have no added sugar (apart from the chocolate chips), are loaded with healthy ingredients, AND are delicious.  Add to that the fact that they…

Avocado Salsa Verde

This salsa is delicious.  It goes with all sorts of Mexican dishes, such as tostadas, chori-tacos, flautas and enchiladas, and is an essential part of everybody’s diet!  It’s addictive, and keeps refrigerated for a few days, so feel free to double the recipe.  

Vegan Tostadas

These are a healthy version of traditional Mexican tostadas.  Instead of deep fried tortilla shells, the tortillas are lightly sprayed with coconut oil and then baked.  Iceberg lettuce is replaced with baby greens of choice (I think I used baby kale and baby spinach in this picture), and dairy-free cashew crema makes these 100% vegan….