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Thursday, April 16, 2015

Vegan Pernil with Wet Adobo Rub

Vegan Pernil
Wet Adobo Rub

ingredients for vegan pernil:

  • 1 cup dry lentils, washed and picked over
  • 3 cups vegetable broth
  • 4 tbsp flax seed, ground
  • 1/2 cup water
  • 1 tbsp olive oil
  • 4 cloves garlic., minced fine
  • 1 large onion, diced small
  • 1 stalk celery, diced small
  • 1 medium carrot, diced small
  • 3/4 cup walnuts, toasted, chopped
  • 1/2 tsp dried oregano
  • 1 tsp himalayan pink salt
  • 1 tsp freshly ground black pepper
  • 1/2 cup rolled oats, processed into flour
  • 1 cup bread crumbs
preparation steps for pernil:
1. preheat oven to 350 degrees
2. bring lentils and broth to a boil, then simmer lentils in broth until lentils absorb all broth-stir frequently-then remove from heat and let cool

3. mix 3 tbsp of the ground flax with warm water

4. toast walnuts and set aside
5. saute vegetables in skillet with olive oil until tender
6.  process 3/4 lentils until well chopped but not totally smooth

7. mix all together in a large mixing bowl
8. taste for seasoning and adjust to your liking

9. press firmly into a loaf pan with parchment paper hanging over sides for easy removal
10. cover top with 1/2 the wet adobe rub and bake for 30-40 minutes or until crispy on the top

11. remove from oven and let cool
12. preheat oven to 400 degrees

13. remove from loaf pan and slice into eight thick slices

14. place slices on parchment lined baking sheet, place more wet rub on top of each slice, and bake again at 400 degrees until crispy on top

ingredients for wet adobo rub: 
  • 12 clove garlic, minced
  • 1 and 1/2 tsp sea salt (fine)
  • 1 tbsp black peppercorns
  • 2 tbsp dried oregano
  • 2 tbsp olive oil
  • 2 tbsp white wine vinegar  
preparation steps for wet adobo rub:
1. place all ingredients in a lidded jar and shake
yield: 1/2 cup

hint: serve vegan pernil with yellow rice (rice cooked with turmeric) and romaine, avocado, and white onion salad-olive oil and white vinegar dressing
drizzle all with balsamic vinegar for garnish

Creamy Quinoa Breakfast Bowl with Cinnamon and Walnuts

Creamy Quinoa Breakfast Bowl
Cinnamon and Walnuts


  • 1/2 cup cooked quinoa
  • 1/8 cup soy or coconut creamer (warmed if you like)
  • 1 tsp almond butter
  • 2-3 drops vanilla
  • 1 tbsp raw walnuts
  • 1 tbsp shredded raw coconut
  • 2 tsp sweetener of choice-i used stevia
  • 2 tsp pumpkin seeds
  • 1 tsp hemp seeds
  • 2 tsp goji berries
  • 1 tsp dried mulberries (or golden raisins)
  • 2 tsp dry roasted peanuts
  • cinnamon, to taste

preparation steps:

1. mix quinoa with almond butter, sweetener, vanilla, and creamer and mix gently, but well

2. top with all other ingredients

hint: delicious served warm or cold

Tex-Mex Quinoa Salad

Tex-Mex Quinoa Salad


  • 3 cups cooked quinoa
  • 1 cup cooked black beans
  • 1 cup frozen corn, thawed
  • 1 cup grape tomatoes, halved
  • 4 scallions, sliced
  • juice of 1 juicy lime
  • 1 tbsp olive oil
  • salt & pepper, to taste
  • tabasco, to taste
  • 1 cup fresh cilantro leaves
preparation steps:

1. add all ingredients to  a large mixing bowl and toss gently

hint: Serve on a baked sweet potato with sliced avocado for a delicious healthy meal

Maple Almond Granola

Maple Almond Granola


  • 3 cups rolled oats
  • 1 cup raw almonds
  • 1/2 cup raw sunflower seeds
  • 1/2 cup pepitas (pumpkin seeds)
  • 1/4 cup flax seeds
  • 2 tbsp chia seeds
  • 1/2 cup maple syrup
  • 1/4 cup coconut oil
  • 1/2 cup raw, dried coconut flakes
  • 1/4 cup dried goji berries
  • 1/4 cup dried mulberries
  • 1/4 cup golden raisins
  • 1/4 cup black raisins

preparation steps:

1. preheat oven to 350 degrees

2. mix first six ingredients together in a large mixing bowl

3. heat coconut oil and maple syrup in a small saucepan on stove top until coconut oil is just melted-stirring frequently

4. pour melted oil and maple syrup mixture over ingredients in mixing bowl and mix well until all dried ingredients are well covered

5. spread mixture onto large baking sheet (i line mine with parchment paper)

6. bake until top layer is golden brown-(about 10-15 minutes), then remove from oven and stir, then place back in oven until all is golden brown

7. remove from oven, stir again,  and let cool on baking sheet

8. after cooled, place back into mixing bowl and add the rest of the ingredients

9. store in air-tight container for up to a month-it wont last that long

Wednesday, April 1, 2015

Buckwheat Noodle Salad with Spicy Peanut Sauce (gluten free)

Buckwheat Noodle Salad
Spicy Peanut Sauce
salad ingredients:
  • 1 package gluten free buckwheat noodles, cooked, rinsed, drained, and cooled
  • 2 carrots, julienned
  • 1 large zucchini, spiralized
  • 1 bunch scallions, sliced on a slant
  • 1 cup sliced purple cabbage
  • 1 cup sliced green cabbage
  • 1 cup fresh cilantro leaves
  • 1 cup grape tomatoes, halved
  • 1 cup red radishes, sliced
peanut sauce ingredients:
  • 1/2 cup all-natural unsweetened peanut butter
  • 1/4 cup warm water
  • 1 tbsp tamari (gluten free)
  • 1 lime, juiced
  • 1 tbsp toasted sesame oil
  • cayenne pepper to taste
peanut sauce preparation steps:
1. place peanut butter in a mixing bowl
2. add warm water and whisk until smooth
3. add remaining sauce ingredients and stir set aside
salad preparation steps:
1. place all salad ingredients in a large mixing bowl
2. toss gently with peanut sauce
and serve chilled or room temperature

Sunday, November 23, 2014

Cumin Spiced Rice with Red and Black Beans Topped with Avocado and Jalapeno Peppers

Cumin Spiced Rice 
Red and Black Beans 
Jalapeno Pepper Rings
  • black beans
  • sliced avocado
  • fresh lime juice
  • jalapeno, sliced into rings

Linguine with Vegan Tomato Basil Cream Sauce

Tomato Basil Cream Sauce


  • 1 box linguine, cooked
  • 1 tbsp olive oil
  • 8 cloves garlic, minced
  • 1 28 oz can diced tomatoes
  • 2 tbsps tomato paste
  • 1 cup raw cashews
  • 1/2 cup water
  • 1/2 cup dry red wine
  • salt and pepper, to taste
  • 1 small bunch basil, chiffonade - set some whole leaves aside for garnish

preparation steps:

1. brown garlic in olive oil-do not burn

2. place diced tomatoes, tomato paste, cashews, water, wine, salt and pepper into blender and blend until smooth

3. add blended ingredients to hot oil and garlic mixture and let simmer until hot

4. add basil chiffonade to warm sauce

5. pour sauce over cooked linguine and toss until well coated - garnish with fresh basil leaves and serve hot