Pad Thai

Pad Thai

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For the sauce:

1 cup coconut milk

1/4 cup natural peanut butter

3 tbsp peanut oil

1 tbsp sesame oil

1 tbsp tamari

1/2 lemon

1 tsp spicy chili sauce

2 tbsp soy sauce

Other ingredients:

1 package Pad Thai style noodles

1 cup frozen peas

1 small sweet onion

1 medium size ripe tomato

1/3 cup green onion (chopped for garnish)

1 cup fresh firm tofu (chopped into large chunks)

1 small lime sliced (for garnish)


Cook noodles according to the instructions on the package. Make sure they are not over-cooked since we will be adding them to the sauce.

Chop the onion and cook in large saucepan or wok for about two minutes. Add the peas. Continue to warm in the wok. Set the heat to low. Add the coconut milk. Then stir in the peanut butter, sesame oil, peanut oil, soy sauce, spicy chili sauce, tamari and lemon. Let simmer for about two minutes.

Slice the tomato and add to the wok. Add the tofu. Stir well. Now add the noodles. The sauce will be warm but we don’t want to overcook the noodles. Stir well until noodles are soaked in the sauce.

Place in a bowl and garnish with green onion and lime. Serve immediately.


Nutty Vegan “Cheesecake”

Nutty Vegan "Cheesecake"

Nutty Vegan "Cheesecake"


For the crust:

1 heaping cup full of pitted dates (soak them in warm water for a few minutes)

1 cup raw walnuts

For the filling:

1 1/2 cups raw cashews (soak these in boiling water for ten minutes)

Juice of one lemon

1/2 cup agave nectar

1/2 cup coconut milk

1/3 cup coconut oil

1 bag of frozen organic blueberries

1 tbsp olive oil


Blend dates in a food processor. Remove the dates once they become blended and sticky. Add walnuts to the food processor. Blend for a minute and then add the blended dates. Use a muffin tin or small cake pan for the cheesecakes. Lightly grease with olive oil. Put the crust in the bottom of the tin or pan. This is the base for the cheesecake.

Next add the coconut milk, agave, lemon, coconut oil and cashews to the food processor. Blend well. This is your filling. Add this on top of the crust. Once the filling is placed top with frozen blueberries.

Freeze overnight (or at least four hours).


Indian Style Sweet Potatoes and Chickpeas (Masala)

Sweet Potato and Chickpea Masala

Sweet Potato and Chickpea Masala FullSizeRender FullSizeRender 5 FullSizeRender 20


2 tbs olive oil

1 small piece of fresh ginger

3 small cloves of garlic

1 medium sweet onion

3 small sweet potatoes

1- 15 oz can chopped tomatoes

1- 15 oz can chickpeas

1 tsp turmeric

1 tsp garam masala

2 tsp curry powder

1 tsp cayenne pepper

1/2 tsp paprika

Salt to taste

2 tbsp cilantro for garnish

1/2 cup water


Peel and chop sweet potatoes. Set aside. Chop the onion, ginger and garlic. Heat olive oil in a large saucepan and add ginger and garlic. Cook until fragrant. Add the onion. Cook over medium heat for about five minutes.

In a small bowl combine the turmeric, garam masala, cayenne pepper, curry powder and paprika. Add the spice mixture to the saucepan and stir well. Open the can of tomatoes and pour some of the liquid into the saucepan. Mix well.

Add the sweet potatoes, chickpeas and 1/2 cup of water. Stir well, cover and simmer for about 7 minutes. Add the can of tomatoes (including the liquid). Cover and simmer for another ten minutes. Add salt to taste.

Garnish with cilantro and serve.


Aloo Matar (Indian Style Potatoes and Peas)

Aloo Matar

Aloo Matar FullSizeRender 18


10 small red and yellow potatoes

2 medium size ripe red tomatoes

1 1/2 cup frozen peas

1 medium sweet onion

1/2 cup yogurt (dairy or non-dairy)

2 tbsp Garam Masala (pick this up at your local Indian grocery store)

2 tsp grated ginger

3 cloves garlic

1 tsp cayenne pepper

1/2 cup water

Salt and pepper to taste


Chop potatoes, tomatoes and onion. Set aside frozen peas to thaw. In a medium size saucepan combine potatoes, onion, garlic, ginger and water. Cook for about 15 minutes or until potatoes are soft.

Add chopped tomatoes and peas to the mixture. Cover and let simmer for about five minutes. Add garam masala, cayenne pepper and salt and pepper to taste. Simmer for another three to five minutes. Serve with naan, rice or alone.


Easy Garlic Onion Peas

Easy Garlic Onion Peas

A great side dish!


2 tbsp extra virgin olive oil

1/2 bag frozen peas (or desired amount)

1 medium yellow onion

3 medium size cloves of garlic

2 tbsp butter

1 1/2 tbsp water

Salt and pepper to taste


Chop onion and garlic. Put olive oil to a medium saucepan. Add garlic and onion. Cook for about 3 minutes. Add frozen peas, water and butter. Cook over medium heat for about ten minutes.

Add salt and pepper and stir well.


“Chicken” Biryani

Make it vegan!

Make it vegan!


9 ounces Tofu or soy based meat substitute

1 medium size yellow onion

1 medium size ripe tomato

3/4 cup yogurt (you can use soy or non-dairy)

2 1/2 cups rice of your choice

2 tbsp oil

2 tbsp melted butter

1 small cinnamon stick

1 tsp tumeric

1 tsp cumin powder

1 tsp coriander

1 tsp red chili powder

2 tsp garlic

2 tsp ginger

2 bay leaves

1/4 cup raw cashew pieces

1/4 cup raisons or dried cranberries


Cook the rice first and set aside. Chop the onion and tomato and keep separate. Mix all the spices with the yogurt and set aside in a separate bowl.

Add the cooking oil to a large saucepan and cook the onions for about three minutes. Add the bay leaves and chopped tomato to the saucepan. Add the yogurt and spice mixture and stir well.

At this point you want to add your “chicken.” If you are using tofu or a meat substitute you only need to warm it up so you can add this to the saucepan.

Stir well and cook on high heat for about five minutes.

Add the cooked rice to the saucepan. Stir. Add cashews and raisons/cranberries. Top with the melted butter.

Cover and cook over very low heat for about ten minutes. Stir well and serve.


Indian Style Spinach and Potatoes (Aloo Palak)

Indian style spinach and potatoes.


1 pound fresh spinach leaves

1 small bag of baby potatoes (or three medium size potatoes cut into bits)

1 medium sweet onion (chopped)

2 tsp garlic (minced)

1 tsp fresh ginger (minced)

1 tsp ground tumeric

1 tsp ground cumin

1/2 tsp cayenne pepper

2 tsp garam masala (a mix of Indian spices you can find at the Indian grocery store)

1 tsp salt

2 tbsp coconut oil

1 cup water


Heat the coconut oil in a deep saucepan. Add the onion and cook the onions for about a minute. Add the garlic, ginger and potatoes to the pan. Mix well. Toss in tumeric, cumin, cayenne pepper and garam masala. Mix well.

Let the potatoes simmer for about 4 minutes.

Cover the potatoes with the cup of water and let simmer for about 12 minutes.

Make sure the potatoes are soft and add the spinach leaves. Cover the pan and let the spinach wilt down. Once the dish is the desired consistency uncover and add salt. Stir again and serve with rice, naan or chapati.


Indian Style Brussels Sprouts

A new twist on brussels sprouts!


1 pound fresh brussels sprouts (clean with stems chopped off)

1 tbsp coconut oil

1 tsp garam masala ( a mix of Indian spices you can find at the Indian grocery store)

1 tsp garlic powder

salt and pepper to taste


Bring brussels sprouts to a boil in a pot for about two minutes. Drain.

Heat coconut oil in a skillet. Toss brussels sprouts with garam masala and garlic powder. Cook for about five minutes. Add salt and pepper to taste.


Easy Mushroom Masala

Easy Mushroom Masala

This is a great tasting and easy mushroom masala recipe. You don’t even need to make a huge trip to the Indian store to get some amazing flavor from this traditional Indian dish!


2-3 heaping handfuls of mushrooms (cremini or button work well)

1 medium yellow onion (chopped)

1 cup frozen mixed veggies (peas, carrots, etc)

3 small very ripe tomatoes (chopped)

2 cloves minced garlic

2 tbsp olive oil

1 tsp cinnamon

1/2 tsp black pepper

1 tsp salt

1 tsp tumeric

1 tsp cayanne pepper

1 tsp cumin powder

1/2 cup almond milk


Wash the mushrooms, chop them in half and discard the stems.

Heat the olive oil in a pan. Add cinnamon, cayanne pepper and garlic. Saute for one minute. Add the chopped onion.

Cook for about 8 minutes. The mushrooms will shrink considerably.

Add the additional vegetable mixture, tomatoes, cumin, tumeric, black pepper and salt.

Mix well and then cover the pan and let simmer on low heat for 15 minutes. The mixture should contain only a small amount of liquid at this point. Remove the lid and add 1/2 cup of almond milk. Let the masala simmer for another 3 minutes.

Serve right away over rice or with your favorite naan or chapati.


Broccoli Cheddar Biscuits

Broccoli Cheddar Biscuits


Broccoli Cheddar Biscuits



5 cups flour

1/4 cup baking powder

1 tsp salt

2 tbsp sugar

1 cup butter

1 2/3 cup cold milk (or almond milk)

1 1/2  cup fresh chopped broccoli

1 1/4 cup shredded cheddar cheese


Preheat over to 400 degrees.

In a large mixing bowl combine flour, baking powder, sugar and salt. Chop the butter into small pieces and mix in with the dry ingredients until the consistency is crumby. Add the milk and stir well. Add the broccoli and cheese. Stir.

Using a large spoon drop the mixture onto cookie sheet leaving enough room between drops. Make the drops smaller or larger depending on preference.

Bake for 12-14 minutes.


Super Easy Toffee

Super Easy Toffee


1 1/2 cups toasted almonds

1 1/2 cups unsalted butter

1 1/2 cups sugar

3/4 teaspoon vanilla extract

1/2 teaspoon salt

2 cups semi-sweet chocolate chips

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Toast almonds in the oven at 350 degrees for about ten minutes. Spread a large piece of parchment paper over a large pan or baking sheet. Make sure that the edges of the paper go over the sides of the pan so it is easy to lift and transfer.

In a saucepan mix the butter, salt, sugar, and vanilla. Continuously stir the mixture over medium heat for about 10-12 minutes.

Eventually the mixture will be a dark brown or caramel color. Once you have the desired color pour the mixture into the pan. After about two minutes sprinkle the chocolate chips on top of the mixture and spread evenly with a spatula. Top off with the toasted almonds.

Let the toffee cool for one hour (keep in the pan). After about an hour transfer the toffee to the fridge if needed. Do not leave the toffee in the fridge for more than an hour.

After the toffee is completely cool remove from the pan. Cover the parchment paper with another layer of paper. Break into desired pieces with a metal handle or a similar object that won’t break.


Chocolate Cake (no eggs)

Simple and Sweet
Simple and Sweet

Simple and Sweet



12 ounces cream cheese, softened

12 tbsp unsalted butter, softened

1 pound bittersweet chocolate (melted)

1/2 cup unsweetened cocoa powder

4 1/2 cups confectioners’ sugar

1 1/2 cups plain nonfat yogurt


16 tbsp unsalted butter

1/2 cup unsweetened cocoa powder

1/2 tsp salt

1 1/2 cups lightly packed brown sugar

2 cups all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

6 ounces melted bittersweet chocolate

1 tsp pure vanilla extract

1 cup coconut milk

4 cups unsweetened applesauce


To make the frosting:

Beat cream cheese and butter until fluffy. Add sugar and cocoa powder. Slowly add the cream cheese. Pour in the melted chocolate very slowly. Add the yogurt. Mix or beat well until desired consistency.


Preheat oven to 350 degrees.

Lightly butter a round cake pan.

Whisk flour, cocoa, baking powder, baking soda and salt.

In a separate bowl beat the butter and sugar until fluffy. Add applesauce, chocolate and vanilla. Slowly add in the flour and coconut milk until the batter is the desired consistency.

Pour the batter into the cake pan and bake for 40 min or until an inserted toothpick comes out clean.

Allow the cake to sit and cool for about 15-20 min.

Top the cake with the prepared frosting and garnish with fruit or berries.


Cheese Mole Enchiladas

Delicious and simple to make cheese mole enchiladas.



Mole Sauce:

2 tsp peanut oil
1/2 cup chopped shallots (or red onions)
1 Tbsp chili powder
1 tsp cumin seeds
1 tsp cinnamon
1/8 tsp dried ground chipotle pepper
4 garlic cloves, minced
1 15 oz can fire roasted tomatoes
1/2 tsp salt
1 Tbsp apple cider vinegar
1 Tbsp agave nectar
1 Tbsp unsweetened cocoa powder
2 Tbsp almond butter
1/4 cup golden raisins
1/4 cup fresh cilantro, minced

1 cup shredded Monterrey Jack cheese

1 cup shredded cheddar cheese

5-6 small tortillas


Heat the oven to 375 degrees.

You will need a pan large enough to hold 5-6 rolled enchiladas.

Add about 1/2 cup (or just enough to cover) prepared mole sauce to the shredded cheese mixture.

Cover the bottom of the pan with a thin layer of mole sauce.

Spoon a small amount of cheese filling into each tortilla and roll into enchiladas.

Cover the rolled enchiladas with the remaining mole.

Bake for 25 minutes.


French Ratatouille

So easy and delicious !
So easy and delicious !

So easy and delicious !


1 large eggplant

1 large yellow onion

1 yellow bell pepper

3 small zucchini

3 medium tomatoes

3 tbsp extra virgin olive oil

4-6 cloves garlic

2 tbsp thyme

4 bay leaves

1/2 cup fresh chopped basil

Salt to taste



Cut the eggplant into bite-sized chunks. Place in a bowl and toss with 1 tbsp salt. Let sit.

Chop the onion and sauté over medium heat with olive oil in a large pot. Cook for about 7 minutes. Slice the bell peppers and add to the cooking onion. After about five minutes remove the onions and peppers and place in a separate bowl.

Slice the zucchini and cook in the pot for about 5 minutes. Remove the zucchini from the pot and add to the bowl of onions and peppers.

Put the eggplant in the large pot and cook for about 8 minutes. Remove the eggplant and add to the bowl with the onions, peppers, and zucchini.

Mince the garlic and chop the tomatoes. Cook together with olive oil in the large pot for about  1 min. Add the bay leaves and thyme. Put all the ingredients (the bowl of cooked vegetables) together in the pot with the tomatoes and garlic mixture. Mix well. Simmer everything in the pot for 25-30 minutes, stirring occasionally.

Right before serving remove the pot from heat and toss in the fresh chopped basil.



Organic Chocolate Brownies




1 cup organic butter

2/3 cup organic cocoa powder

1 tsp baking powder

2 cups sugar

1 cup flour

4 cups organic applesauce

1 cup chocolate chips

Organic whipped cream

Berries of your choice



Preheat oven to 350 degrees.

Soften butter. In a large bowl, mix butter and cocoa until blended. Add the baking powder and sugar. Add the flour and the applesauce. Mix all ingredients well. Fold in half of the chocolate chips.

Pour the mixture into an 8 x 8 baking pan (can coat the pan with butter or spray before filling). Spread the remaining chocolate chips over the top.

Bake in the oven for 27-30 min. Allow the brownies to cool before cutting into squares. Serve the brownies with whipped cream and berries.


Pesto Portobello Mushroom Burger

Pesto Portobello Burger

Pesto Portobello Burger


This is a great variation on the traditional veggie burger and it tastes great!


1 large portobello mushroom (remove the stem).

1/4 small yellow onion.

1 tbsp olive oil.

Salt and pepper to taste.

Fresh sliced provolone.

Hamburger style bun.


Ingredients for Pesto:

2 cups fresh basil leaves.

1/2 cup freshly grated parmesan.

1/2 cup extra virgin olive oil.

1/2 cup pine nuts.

3 medium sized garlic cloves.

Salt and pepper to taste.



Make the pesto. Combine the basil and pine nuts in a food processor. Mix well and then add the garlic and cheese. Mix well. Add the olive oil, salt, and pepper and mix again. Set aside.

Brush the top of the mushroom with about 1/4 cup of pesto. Sprinkle with salt and pepper. Lightly brush the grill with olive oil. Set the grill to medium heat and cook mushroom for five minutes. (If you have a one-sided grill then you will need to flip the mushroom over to cook both sides.

Chop the 1/4 yellow onion into thin slices. Cook in a saucepan with a little bit of olive oil until golden brown and lightly crispy.

When the mushroom is mostly cooked add the cheese on top and let the cheese melt for about four minutes. Toast the hamburger buns. Spread the extra pesto on both sides of the buns. Place the cooked mushroom on the bun and top with the sauteed onions.





Garlic Sesame Kale

Garlic Sesame Kale

Garlic Sesame Kale

This is a delicious and easy to make side dish!


One large bag or several bunches of kale.

10 cremini mushrooms (sliced).

1 medium yellow onion.

1 tbsp garlic powder.

1-2 tbsp Extra virgin olive oil.

1/2 tbsp fresh ground pepper.

Sprinkle of sesame seeds for garnish.

Juice of 1/2 lemon.



Chop the onion and sauté in the pan with 1 tbsp olive oil. Let the onion cook until slightly golden. Add the mushrooms. Cook for about 3-5 minutes.

Add the kale. Keep adding even with the pan is full. The kale will shrink.

Cook until kale is desired texture. Turn the heat on low and add garlic powder and pepper. Stir well. Add the lemon juice and top with sesame seeds.


Easy Pasta Salad

Easy Pasta Salad

Easy Pasta Salad

Make this salad for your lunch during the week!


Cooked pasta of your choice.

One small can of black olives (sliced).

Two handfuls of fresh heirloom tomatoes.

Two large slices of low fat provolone or vegan cheese substitute.

10 small slices of vegan pepperoni substitute (optional).

Handful of fresh spinach.

1 tbsp red pepper flakes.

1 tbsp extra virgin olive oil.

Ground pepper to taste.

Juice of 1/2 fresh lemon.



Cook the pasta according to the instructions on the package. In a large mixing bowl add olives, cheese, pepperoni, tomatoes, and spinach. Toss.

Drain the cooked pasta well. Let it cool. Transfer the cooked pasta into the large mixing bowl and toss all ingredients with olive oil, red pepper, and ground pepper. Finish off with the juice of lemon.

Store in the refrigerator or eat right away.



Banana Cheesecake (Vegan)

Banana Cheesecake (Vegan)

Banana Cheesecake (Vegan)


This is a creamy treat and can be made all vegan!



1/2 cup ground almonds (raw/unsalted)

1 tbsp organic honey


1/2 cup fresh chopped dates

1/2 cup almond milk

1/2 tsp vanilla extract

1/4 tsp anise extract

1/4 tsp ground cinnamon


4 oz vegan cream cheese (soft)

1 cup plain vegan yogurt

1/4 cup of the topping mixture

1 small ripe banana



Make the crust first. Combine ground almonds with honey. Stir and set aside. Blend the chopped  dates and almond milk until creamy. Add the mixture to a small saucepan and cook over medium heat until everything is well-combined and gooey. Add the extracts and cinnamon. Stir well and then remove from heat.

Blend the vegan cream cheese, almond milk, banana, and yogurt until smooth. Add 1/4 of the date mixture and mix well.

Place the almond crust in the bottom of a small bowl and top with the cheesecake mixture. Use the date mixture on the very top. Add the garnish of your choice- slivered almonds, walnuts, or pecans or even a touch of ground cinnamon or whipped cream.


Mango Salad with Tofu and Avocado

Mango, Avocado, Tofu, and Peanuts
Mango, Avocado, Tofu, and Peanuts

Mango, Avocado, Tofu, and Peanuts


This salad is sweet and spicy. Delicious!


1 package firm tofu- sliced

1 ripe mango

1 large orange

2 small tomatoes

1/2 tsp cayenne pepper

1 large clove garlic

1/2 cup chopped peanuts

Cliantro for garnish


Juice of 1 lime

1/2 tsp sea salt

1 tsp Sriracha

1/2 tsp soy sauce



Cook the garlic in a pan until golden. Place the cooked garlic aside and use the “juice.” Add cayenne pepper to the pan. Cook the tofu until brown on both sides. Reduce to simmer and squeeze the fresh orange juice over the tofu.

Cut the mango, avocado, and tomatoes. Set aside. Chop the peanuts into small bits and set aside.

In a separate bowl mix the lime juice, salt, Sriracha, and soy sauce.

Toss the mango, avocado, and tomatoes. Top with the cooked tofu. Garnish with peanuts and cilantro. Drizzle the dressing on top.