November 11, 2022
Bowling with my class at Melody Lanes in Sunset Park. Kind of bummed they renovated their old school look. But their pool ball bowling bowls are pretty cool. Back to making fancy T.L.T.s… marinated tempeh, basil spread, spinach, tomato, housemade pickles, vegan Miracle Whip Pancakes… always a pleaser I love Read more…
November 5, 2022
Within a finally low key weekend, an easy dinner… vegan stuffed shells. With tofu ricotta, basil and spinach, the pasta shells will be piped to the brim. And then I’d take many pictures. All ready and looking good. How perfect is this meal?
October 27, 2022
These adorable little stuffed bell peppers wanted to say “hi.” They began, like many cooking endeavors do, walking past my favorite Turkish produce spot on the way home from the subway. I saw that special bags of, I presume, older peppers were just two bucks. I knew these bright orange Read more…
October 8, 2022
Some shots from my goal of making a vegan version of the iconic eat from the Renaissance Faire in Tuxedo, New York… the turkey drumstick. It’s seitan, of course. Making seitan is much like making bread… I used a stick for the bone… because sticks are free and everywhere. Braising Read more…
September 30, 2022
Treats hand-off Apologies for tons of selfies, but it has been a while since I cared to dress well. This pistachio chocolate chip cookie from Yard Sale is a new tradition. Merry Merfolk prep Currants I always send him the morning sky. Pad Thai, all the time Fall. Blending in. Read more…
September 27, 2022
With a quick trip to Rochester, here are some outtakes. Starting with this great meal from Red Fern–their Oktober Fest Special: Vegan bratwurst with sauerkraut, apple-raisin chutney & creamy mustard mayo on a Pretzel Roll with a side of German potato salad. Very yum. Goodbye, NYC. Almost there after a Read more…
September 10, 2022
I made a lot of stuff this weekend, starting with using a bunch of bananas that have patiently waited in and out of the fridge while I was out of town many times. I figured they deserved a happy ending. So I started at the beginning: breakfast. 3 ingredient pancakes, Read more…
August 28, 2022
There it is… the aforementioned big batch of lentil meat from Forks Over Knives. But this time I will utilize it as the protein in a big pan of vegan lasagna. Don’t you love when the lasagna noodles play nice? Starting my layers… So that’s marinara, lentil meat, then big Read more…
I whipped up a double batch of lentil meat using Forks Over Knives‘ recipe. I even copied the garnish! So some of it will be for Sloppy Joes… and some of it will be used for lasagna. I highly recommend have a big batch of lentil meat on hand on Read more…
August 26, 2022
I am really trying to not eat so much gluten. After trying many gluten-free recipes for pancakes, I have finally tried one I like. Though the batter is thick, they cook up pillowy and delicious. Bring on breakfast! Gluten-Free Almond Pancakes Dry 3 cups gluten free flour 1 and 1/2 cups almond flour 2 Tbsp baking Read more…
August 15, 2022
Ah, returning to my Brooklyn apartment… Some fruit from my favorite Turkish corner store. I had to buy this watermelon when I saw it had the mark of the devil. The cashier and I shared a chuckle about it and he told me to be safe while in its clutches. Read more…
August 6, 2022
Despite modern conveniences, our bodies are still hardwired from a long-gone time–where food scarcity threatened survival. Because of this, the body always wants food. Even with a ton of energy stored in fat, the body wants more. And eating less will often slow down metabolism, increasing fat storage as decreased Read more…
July 21, 2022
Though my summer has been quite the whirlwind since it began, I have been laying low this past week. I have been laying low preparing for some oncoming whirlwinds to be clear! Below a collection of eats, mostly made by me celebrating the gorgeous fruits and vegetables of the Earth. Read more…
July 9, 2022
Pancakes are the easiest path to morning pleasure. And this batch of beauties was sublime. Pancakes are also an easy way to use a bunch of berries that may soon go bad. In this case, blackberries. The cast iron is definitely an ingredient. This intricate golden hued design is how Read more…
July 8, 2022
I really love hitting international grocery stores. Today is was Rochester’s Asia Food Market for summer roll ingredients… and a general exploration. Because Asian cuisines have been my go-to vegan friendly choice for over two decades. My goodies. Always like to stock up on agar agar powder for marshmallow making. Read more…
June 25, 2022
Needing a carb-free sandwich component, I tried a really easy recipe for lentil tortillas. Simply soak lentils (I used green because that’s all I had.) and water in a 1:2 ratio for at least 3 hours. Then blend in a high-speed blender until smooth. Cook them in a pan like Read more…
June 11, 2022
I’m so pleased a place like Lively is so close to my job. Good healthy eats are readily available. Here is my Green Sandwich–Gluten free bread, kale, collard greens, spinach, celery, cucumber, chickpeas, almond, olive oil, and vegan mayo. And that delicious tahini bite that I now think taste a Read more…
May 23, 2022
So carb cycling is officially a bit too much for me to handle right now. Meal prep takes an entire day! Because of this I have been shirking all other things on my weekend to-do list (i.e. taking pictures somewhere). I suppose I can just go for a meal for Read more…
May 16, 2022
I heart strawberries. Not breaking these two up. Delicious lentil meat Cookies, again. I just can’t stop These gorgeous cookies And now some more baking… I feel like a bake for work more than I lesson plan Bring on watermelon season! I kinda love when my hair is bedheaded and Read more…
May 14, 2022
Beet burgers are one of my favorite type of veggie burgers. Ok, beets–in general–are one of my favorite vegetables. . . one the purest form of vegetable, covered in dirt then a blazing bloody magenta.. Earthy, potent, their hue alone hints to their power. So this week, a big batch Read more…
May 7, 2022
Sure, that’s a lot of nutritional buzz words, but it’s true. They’re vegan, packed with protein, totally grain-free and so low carb and gluten-free. But they’re delicious… even without syrup. They are part of this week’s carb cycling plan and so I post this recipe here for you to enjoy Read more…
April 23, 2022
For this week’s eats, I’m trying some confusion… metabolic confusion. Fluctuating from high and low carb days keeps your body thinking it’s okay to keep burning fat for energy… so they say. So here is what I made! Low carb, high protein chickpea omelets with marinated tempeh Potato curry with Read more…
April 10, 2022
If you are making Italian food, you’ll need fresh basil. Not the dry stuff that has been in your cupboard for possibly years. You need the bright and fragrant herb in its most delicious form. By choosing fresh basil you also benefit from its antioxidants, phytochemicals and essential oils. These Read more…
April 3, 2022
I have been feasting on all the colors, spending lots of time in my kitchen as of lately. Here are some pictures I have taken as these foods are in front of me, because I get excited enough to capture their beauty and vibrance before taking them in. My corner Read more…
March 26, 2022
What can I say about Veg On Board‘s magnificent charcuterie boards that images don’t make abundantly clear? This time, a brunch-themed board. Let’s look at the artistry that is Veg On Board. What do you see? In no particular order: Mini corn muffins, overnight oats, mini pancake kabobs, mini avocado Read more…
