About Me

My Photo
Brooklyn, New York, United States


Follow by Email

Search This Blog


Tuesday, August 12, 2014

Sofritas Burrito Bowl

Sofritas Burrito Bowl
ingredients sofritas:
  • 1 block extra firm tofu, crumbled
  • 1-2 tbsp olive oil
  • 1 pepper, roasted, peeled , diced small
  • 1 medium onion, diced
  • 3 cloves garlic
  • salt and pepper, to taste
  • 1-2 tsp brown sugar
  • 3 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp oregano
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp chili powder
  • 1/2 tsp cayenne-or to taste
  • 1/2 cup water
  • 1-2 tsp balsamic vinegar
preparation steps sofritas:
1. in a large skillet cook onion in olive oil until tender, add garlic and minced roasted pepper-add more olive oil if needed-cook until tender, add sugar, spices, balsamic vinegar and crumbled tofu, water, and heat through-serve warm
ingredients guacamole:
  • 2-3 avocados
  • 1-2 lime, juice of
  • 2-3 cloves garlic, minced very fine
preparation steps guacamole:
1. mash all together with fork
ingredients per 1 burrito bowl:
  • 1 small head romaine lettuce heart, shredded
  • 1/2 c cooked white or brown rice
  • 1/2 c sofritas
  • 2 tbsp red onion, diced
  • 1/4 c frozen corn, thawed
  • 1/4 c black beans, rinsed and drained well
  • 2-3 pickled jalapeño rings
  • 1 small tomatoes, diced
  • 1/4 c guacamole
  • fresh cilantro
preparation steps burrito bowl:
1. place cooked rice in bottom of bowl, add sofritas, then beans, corn, onions, tomatoes, cover with lettuce, top with guacamole and garnish with fresh cilantro and jalapeno rings


Tuesday, July 22, 2014

Jasmine Mango Rice Salad Bowl with Sauteed Mushrooms

Jasmine Mango Rice Salad Bowl with
Sautéed Mushrooms

  • 4 cups cooked jasmine rice, cooled
  • 1 mango, diced
  • 2 limes, zest and juice
  • 1 red onion, diced
  • 4 scallions, sliced small
  • 1 bunch fresh cilantro, minced
  • 1-2 jalapeño peppers, minced
  • 1-2 tomatoes, diced
  • 1 can black beans, drained and rinsed
  • salt and pepper, to taste
  • sweet red bell pepper, minced
  • 1 cup frozen corn, defrosted
  • 1-2 cloves garlic, minced fine
preparation steps:
1.  add all other ingredients to rice, mix gently
2. serve over shredded romaine lettuce
Sautéed Mushrooms
sauté mushrooms, garlic, and onions in a tiny amount of olive oil, add salt and pepper to taste

Saturday, May 10, 2014

Raw Vegan Chocolate Fudge with Nuts (Raw)

Raw Vegan
Chocolate Fudge
  • 1/4 cup coconut oil, melted
  • 2/3 cups raw cacao, ground
  • a few drops liquid vanilla stevia
  • 4 tbsps coconut nectar (or liquid sweetener of choice)
  • 1/4 cup walnuts, almonds, cashews, pecans, jungle peanuts (any nut or combination nuts of your choice (i used peanuts)
preparation steps:
1. place coconut oil in a container in a pan of hot water until it is liquefied (be sure  not to let any water get into the coconut oil)
2. place liquefied coconut oil in a bowl and add cacao-stir until well incorporated and smooth
3. stir in liquid vanilla stevia and coconut nectar
4. stir in nuts
5. place in a mold (I used a silicone ice cube tray that made perfectly square molds)or spread into sheet and cut into squares after chilling
6. refrigerate overnight
7. remove from molds and enjoy

Tuesday, May 6, 2014

Hydrating Citrus Water (Raw)

Hydrating Citrus Water (Raw)
  • 1 grapefruit, peeled and cut into pieces
  • 2 oranges, peeled and cut into pieces
  • 32 ounces filtered cold water
preparation steps:
1. place fruit in glass jar and add water
2. refrigerate overnight

Monday, April 28, 2014

Breakfast Cereal Bowl (Raw)

Breakfast Cereal Bowl (Raw)



  • 1/4 cup raw mulberries
  • 1 tbsp shredded coconut
  • 1 tbsp raw cashews
  • 2 fresh strawberries, sliced
  • nut milk (i used fresh homemade banana milk) 

 Banana milk
place one banana, a small piece of vanilla bean, and 1/2 cup very cold water in a high-power blender and blend until creamy-add more water to achieve desired consistency (use right away as banana milk will turn brown after a while-it is still drinkable, tho)

Sunday, April 27, 2014

Vegan Carrot Cake Bars with Cashew Cream Cheese Frosting (Raw)

Vegan Carrot Cake Bars 
Cashew Cream Cheese Frosting (Raw)

bar ingredients:

  • 1 cup walnuts (plus a few extra for garnish)
  • 1/2 cup medjool dates
  • 1/3 cup golden raisins
  • 1/4 cup apricots, chopped
  • 1/3 cup carrots, shredded
  • 1/3 cup shredded coconut, unsweetened
  • 1 tbsp orange zest
  • 1/2  tsp cinnamon
  • tiny pinch himalayan pink salt

bar preparation steps:

1. place parchment paper in a 7 x 5 glass baking dish - leave two ends of parchment paper hanging over the edges for easy removal

2. add walnuts to a food processor and process until fine

3. add remaining carrot bar ingredients and process together, scraping down sides of processor, until mixture is chopped fine and sticks together

frosting ingredients:

  • 1 cup raw cashews, soaked overnight
  • 1 dropper liquid vanilla stevia (or vanilla)
  • 2 tbsp maple syrup (or raw agave)
  • 1 tbsp coconut oil, melted
  • 2 tsp fresh lemon juice
  • 1/8 tsp himalayan pink salt
  • 1 tbsp water, if needed

frosting preparation steps:

1. place all ingredients into a high-powered blender and blend, scraping down sides of blender, until frosting is smooth and creamy

Falafel Salad Bowl with Lemon Tahini Dressing

Falafel Salad Bowl
 Lemon Tahini Dressing


  • falafel balls
  • 2-3 cups romaine lettuce, cut into bite sized pieces
  • 1/2 cucumber, cubed
  • 1/4 red onion, cubed
  • 1 tomato, cubed
  • 1 large carrot, shredded
  • tahini lemon sauce (see below)
  • 2 tsp olive oil
  • 1 garlic clove
  • juice of 1/2 lemon
  • salt and pepper, to taste

preparation steps:

1. place garlic clove and salt into bottom of salad bowl and mash with a fork

2. add lemon juice and pepper and whisk olive oil in slowly

3. place lettuce, carrots, onions, tomato, and cucumber and toss until well coated

4. place falafel balls on top and drizzle with tahini lemon sauce

Tahini Lemon Sauce (Raw)

whisk together raw sesame tahini, water, lemon juice, and salt(to taste) until smooth and creamy, and desired consistency