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….

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.  

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…

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….

Vegan French Toast

It’s funny how impressed people are when you make French toast; I get many more “wows” when I make this than when I make pancakes or waffles, for instance, but French toast is so much simpler!   This recipe is delicious and only requires four ingredients, plus oil for the pan. But don’w worry, it can be our little…

Homemade Berry Sauce

This is a simple, delicious and healthy sauce that you can add to any sweet breakfast dish, such as French toast, pancakes, waffles or crepes.  All you do is throw a bag or two of frozen berries of choice (I like a mix of blueberries and raspberries) into a small pot, and coat with about a…

Sesame Soba Noodles

It’s funny how often times the simplest recipes are the best.  This is one of those – the sauce has three ingredients and it is a crowd-pleaser, and a picky eater kid-pleaser every time.  My sister-in-law introduced me to the recipe that inspired this dish, from Nava Atlas’ book The Vegetarian 5-Ingredient Gourmet.  This book is…

Mexican Black Bean Soup

From looking at this picture you wouldn’t think there were any black beans in this soup, but they are there, beneath all the jalapeño, cilantro and avocado goodness.