One of my favorite dishes to make for myself and for clients, this Sun Dried Tomato & White Bean Salad is perfect stashed in the fridge for healthful & nourishing lunches & dinners all week…it’s one of those “longer it sits, better it gets” situations. This bean salad is also incredibly easy to make, as well as naturally vegan and gluten-free (meaning that I didn’t necessarily intend for it to be, it just turned out that way).
Three soup posts in a row!? It’s that time of year I guess. Plus, I freaking love making soups and stews. So yes, three soup posts in a row. This soup recipe for Black Bean Tortilla Soup is one that I’ve cooked for clients a number of times. I love it so much, that I… Continue reading Vegetarian Tortilla Soup with Black Beans
Attention, friends! I think this is my favorite soup recipe ever. So simple, so healthful and so tasty. I make loads of soups and stews, and I obviously try to make each of them amazing. But this one, it’s just so so sooooo good. Hard to believe too, because the ingredient list is short and… Continue reading White Bean Stew with Rosemary
First recipe of the new year! Exciting stuff, right? More like weird stuff since I continue believing the 90’s were just a few years back. Nope, 18 years ago. 18 years. Call me basic, but seriously, I can’t even. Anyways, soups and stews are popular items when I cook for clients. As a personal chef,… Continue reading Zesty Black Bean Soup
Have you jumped on the Matcha Bandwagon yet? If not, it might be time. I can’t walk 10 blocks in New York City without seeing a matcha reference in the window of a coffee shop, it’s literally everywhere! But why, you may ask? Great question – let’s start this post with a crash course in… Continue reading Rosemary-Matcha Iced Tea Lemonade (Matcha Energizer Drink)
Happy Friday, friends! Man-oh-man do I have a winning recipe for you today – vegan Lasagna Rolls stuffed with decadent garlic cashew cream, nutrient-rich spinach and hearty lentils. Yum, yum, yum! This recipe was designed to use up a lot of ingredients I had on hand, so it was extra easy for me to whip… Continue reading Vegan Spinach & Lentil Lasagna Rolls
I consider myself a very healthy person. But that’s not because I eat “healthy” 100% of the time. I consider myself healthy because I balance out big portions and ultra-rich foods with smaller meals and lots of plant-based eating. Whenever I feel like I’ve been eating too many sweet treats or overindulging in general, a… Continue reading Curried Cauliflower & Chickpea Stew
Spinach-artichoke dip is pretty much everyone’s favorite. I may be exaggerating a little bit there, but seriously, it’s so unbelievably good. For my catering event this week, this classic dip was on the appetizer list, so I experimented a bit beforehand to come up with the best version. It’s not light, and it’s not… Continue reading The Ultimate Hot Spinach-Artichoke Dip
Pesto, like any sauce, adds life to whatever it touches. But unlike many other sauces, pesto takes virtually no time to whip up, making it the perfect choice for a quick meal or appetizer. Here, I’ve made a couple of changes to the traditional basil pesto. First, I don’t use basil. I use kale, and… Continue reading Best of Basic: 10-Minute Kale Pesto (vegan | nut-free | gf)
One thing that makes me feel totally on top of life is having a grain-based salad in the fridge for convenient and healthful eating. Unlike lettuce based salads, grain salads get better with time, so they’re perfect as make-ahead meals or for leftover lunches. The ingredients in this particular quinoa salad are simple but come… Continue reading Quinoa Grain Salad with Fresh Dill & Goat Cheese
My Chinese Vegetable & Brown Rice Skillet is an elevated version of a classic Chinese Fried Rice. Although, I can’t really call it “fried rice” because there’s no egg involved. But in any case, this vegan and gluten-free rendition is packed with flavor, texture, color and nutrients. Not to mention it’s incredibly easy to make.… Continue reading Chinese Vegetable & Brown Rice Skillet (vegan | gluten-free)
Today’s post is a veganized recipe of the white chicken chili I made for a client this week. I loved the creaminess and richness of this hearty chicken chili combined with the sweet crunch of the fresh corn kernels. All I needed to do was omit the chicken. I then decided to take it even further and omit the cream as well (aka veganize it).