“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.




Simple Mango Salad

Mangos, mixed greens, and candied pecans
Mangos, mixed greens, and candied pecans

Mangos, mixed greens, and candied pecans


So simple but bursting with flavor!


Fresh mixed greens

One large, ripe mango- sliced

Candied pecans

1 Avocado cut into pieces


1/2 cup sugar

2 tbsp water

1/2 cup soy sauce

1/4 cup rice vinegar

2 tbsp toasted sesame oil


Mix the sweet soy dressing and set aside.

Toss all salad ingredients and top with sliced mango. Drizzle dressing over salad.


Baked Polenta with Cremini Mushrooms, Feta, and “Sausage”

Baked Polenta with Cremini Mushrooms, Feta, and "Sausage"
Baked Polenta with Cremini Mushrooms, Feta, and "Sausage"

Baked Polenta with Cremini Mushrooms, Feta, and “Sausage”


Delicious comfort food !


2 whole vegetarian spicy sausages

10 cremini mushrooms

1 small yellow onion

2 small cloves of garlic

1 tbsp thyme


4 1/2 cups water

1 1/2 cups cornmeal

3 tbsp unsalted butter

3 ounces feta cheese

2 tbsp grated parmesan


Preheat oven to 350.

Sauté onion and garlic for 2-3 min. Add chopped mushrooms and pre-cooked chopped vegetarian sausage. Cook for another 4-5 min. Add thyme along with a little salt and pepper to taste. Remove from the pan and set aside in a separate bowl.

Pour water into a saucepan and bring to a boil. Add the cornmeal and stir for about 5 min or until creamy. Add butter, feta, and parmesan. Mix well.

Lightly grease a small casserole dish. Add a layer of the polenta to the bottom of the pan. Pour half of the mushroom and sausage mixture over the first layer of polenta. Add another layer of polenta to the remaining mixture. Garnish with feta. Bake for 20-25 min.


Vegetarian Beef Stroganoff

This is a great vegetarian version of a classic dish!



This is a great vegetarian version of a classic dish!



1 package “beefless” strips

1 small onion chopped

2 handfuls of mushrooms

2 cloves garlic

3 tbsp sour cream (or non-dairy sour cream)

1-15 ounce can of cream of mushroom soup (can get vegan)

1/2 cup dry non-alcoholic dry white wine

1 package farfalle pasta

Fresh chopped parsley for garish



Cook the noodles according to the instructions on the package and set aside.

Heat the chopped onions and garlic for about two minutes in a pan. Add the “beef” and mushrooms and cook for another few minutes. Add the cream of mushroom soup and sour cream. Slowly stir in the wine and cook for about ten minutes.

Serve the stroganoff over the cooked noodles and garnish with parsley.




Pear, Walnut, and Gorgonzola Salad with Raspberry Vinaigrette

Fresh raspberries add a nice touch!


Ingredients for the salad:

Mixed greens (3 handfuls)

1/2 cup crumbled gorgonzola

1 juicy ripe pear, thinly sliced

1/2 cup chopped candied walnuts

3 fresh raspberries for the topping

Ingredients for the dressing:

5 tbsp extra virgin olive oil

3/4 tsp sugar

Juice of 1/2 fresh lemon

5 fresh raspberries

salt and pepper


Make the dressing. Mix lemon juice and the olive oil. Add the raspberries and crush in the bowl. Add sugar, salt, and pepper and mix well. Chill for a few minutes while making the salad.

In a large bowl add the mixed greens and walnuts. Toss. Top the salad with the sliced pear and crumbled gorgonzola. Add fresh raspberries in the center of the salad for presentation. Lightly drizzle the vinaigrette over the whole salad. Serve fresh.


Vegan Tofu Quiche

Vegan Tofu Quiche


This quiche can be vegan or vegetarian. Simple and delicious!!


1 onion- chopped

6 mushrooms- sliced

2 handfuls of fresh spinach

1 tbsp Almond Milk

3-5 cloves of garlic

1 block of firm tofu

1/2 cup soy or real cheese

1 small tomato

1 pre-made vegan pie crust

Salt and pepper and any additional spices of choice to zest up your quiche


Preheat oven to 400 degrees

Cook the onion, garlic, mushrooms, and spinach in a pan for about 3-5 minutes or until they soften.

Prepare the crust according to the instructions on the package (some crusts require that you pre-bake them for a few minutes prior to filling.

Mix the tofu, salt and pepper, and almond milk in a blender until soft (about the consistency of a milkshake).

Mix the tofu blend, cooked vegetables, and cheese in a mixing bowl.

Fill the pie crust with the mixture. Add a few slices of tomato on top (just enough to add a layer on top of the quiche).

Bake for 40-45 minutes.

Let sit for ten minutes after removing from the oven.