Archive for ‘Vegetarian’

November 10, 2014

Avocado Smash Toast

Simple and delicious.


What you need:

1 piece of your favorite toast, toasted if you want, I usually use rye

1/4 cup cubed avocado, or 1/4 of an avocado, sliced

1 teaspoon of red pepper flakes

 sprinkle of Maldon salt or pink Himalayan salt 

April 28, 2014

Healing Miso Soup with Lemon and Greens

A perfect recipe for those days where cooking is a process and you need something healing and hot.




1 tablespoon red miso paste (keep this staple in your fridge, it will hardly ever go bad and it makes a ton of different soups, marinades, dressings, the options are endless)

Juice of one lemon

Pepper or red pepper flakes, to taste

1 cup kale/spinach or collard greens


Boil water and add remaining ingredients. Stir well. Serve immediately.

April 28, 2014

DIY Nut Butters

April 15, 2014

Uses for Apple Cider Vinegar

February 25, 2014

Obsessed with Cauliflower at the Moment

February 24, 2014

Bean Soup with Goat Cheese and Spinach

I can’t take credit for this one, but my best friend/roommate has this amazing knack for creating recipes out of thin air, and this one came together perfectly. It lasts all week for lunch, and it is easy to make. There is a slight creaminess and tanginess from the goat cheese, heartiness from the black beans, and did I mention it is super cheap?


1 can black beans

2 roasted cloves of garlic

Freshly cracked black pepper, to taste

Sea salt, to taste

1/2 cup veggie stock or broth

1/4 cup goat cheese

1 tablespoon olive oil


Wash black beans well. Saute with roasted garlic, pepper and salt and olive oil. After 4 minutes or so, toss ingredients in a blender and add veggie stock or broth. Add goat cheese. Blend well. Add water, one tablespoon at a time if the soup is too thick for your liking.

Hope this week finds you happy and healthy.




February 20, 2014

Spinach Mushroom Toast with Goat Cheese

This dish is delicious, simple, and great for people on a budget.

When I moved to NYC six months ago (Six months ago? What?) I knew that I would have to make cuts to my budget when it comes to food, and it is important to buy as many fresh veggies as possible. Since moving here, I have cut down on my meat consumption significantly because of the cost. Going semi-vegetarian was never hard for me, but it is not a lifestyle that I would force on anyone. My body probably performs its best on a completely vegan diet, but I can’t really imagine a life without cheese. While I never cooked that much meat in general, I do enjoy ordering fish or seafood when I am out. We all have different priorities and goals.

During every grocery trip, mushrooms, a good, hearty bread and spinach are always on my list. You can make something similar with your favorite veggies, arugula and goat cheese are always winners, with some freshly cracked black pepper.


1 slice country unbleached whole wheat bread, usually an artisanal variety (I love the unevenness of the slices and supporting local bakeries, which is easy to do when you are shopping in a local grocery store in Brooklyn, but use whatever you can find)

1/2 cup baby spinach leaves, or whatever green you prefer

1/2 cup sauteed mushrooms

1 generous tablespoon soft goat cheese

Freshly cracked black pepper, if desired


Toast bread if desired. Spread with cheese and top with spinach and mushrooms. Top with freshly cracked black pepper if desired.

February 19, 2014

January 8, 2014

Lemon and Garlic Brussel Sprouts

This is a simple yet flavorful dish that really showcases the veggies! Great for any veggie lover, or you can make someone a veggie convert with this simple roasting method.


4 tablespoons freshly squeezed lemon juice

1 tablespoon minced garlic, I used the jar variety that I had on hand but fresh would be amazing in this, especially if you love the taste of garlic

2 tablespoons extra virgin olive oil

Sea salt and freshly cracked black pepper, as desired to taste

2-3 cups of brussel sprouts, cut in halves or quarters


Preheat oven to 350 degrees. Line with parchment paper or spray with a cooking spray/coconut oil or butter. Mix the first four ingredients well in a bowl. Pour the dressing over the brussel sprouts on the baking sheet or in a bowl and lay the sprouts out for roasting. Keep an eye on them, as they can burn easily, but 15-20 minutes is a good time for them to roast.





January 2, 2014

Blackberry Coconut Smoothie

A great way to incorporate more antioxidant rich berries into your diet and the healing power of some greens to start your day.


1 cup spinach or kale (chop the kale finely if possible if you do not have a high powered blender for easier blending)

1 cup blackberries (I used blackberries because they were all I had on hand and I love the taste of blackberries but this would be good with strawberries or raspberries too)

½ cup almond or coconut milk

1 banana, sliced

½ teaspoon cinnamon

1 teaspoon chia seeds


Blend and love.