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…

Chori-tacos

These are the BEST tacos.  You may not believe me because of the pineapple, but that is the key to what makes these amazing.  I would have never thought to add pineapple to tacos but it was my husband’s idea, to replicate tacos al pastor, a popular taco you can find all over in Mexico…

Chamel’s Salsa

I named this salsa after my sister-in-law, since she’s the one who gave me the recipe.  It is fairly simple to make and a versatile salsa that goes well with all Mexican dishes.  If you can’t find the chile guajillo, you can substitute other dried chiles such as chipotles or ancho chiles.  The taste will be…

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.

Cucumber, Cilantro and Jalapeño Margaritas

This is my favorite drink – it is spicy, not too sweet and refreshing, and the perfect way to unwind after a long day at work, or during the weekend after taking care of a toddler and two crying babies all. day. long. RECIPE (serves about 3, or if you are like my husband and me,…

Home-made Beans

I make most of my beans from scratch. This is partly because they just taste better that way, partly because it saves us all kinds of money, and majorly because I want to avoid BPA by all means necessary, and many bean cans are coated with the stuff. Once you get used to making them from…

Roasted Parsnip, Apple and Ginger Soup with Quinoa

I learned this recipe a while back during a cooking class that I attended for my company Christmas party.  It was my first year with the company and one of our colleagues thought we needed to do something “different” for Christmas that year.  Our teacher was a semi-grumpy French man, and I remember being a little scared of getting…

Cashew Cream

This is an amazing substitute for any time you need cream – sour cream, Mexican crema or even crème fraîche.  When making crema or sour cream, I leave out the agave, and when making crème fraîche, I use the agave but leave out the lime and salt.  This recipe comes from Viva Vegan, a great cookbook…

Spicy Chana Masala

I live in Jackson Heights, Queens, which is home to much of New York City’s best Indian food, including some amazing chickpea curries.  I have been trying to get my version of this dish to taste like the ones that I have in our neighborhood restaurants, without loading on the ghee (which I suspect is at least one…

Eggplant, Tomato and Pesto Pacceri

This recipe was inspired from my favorite pasta dish at my all-time favorite Italian restaurant in New York, Aurora.  Every time I go there I order the same thing because it’s that good. Pacceri is a unique type of pasta and really gives this dish a special something, but if you cannot find it you can use any…