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.  

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….

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…