Quinoa with Peppers, Onions, & Mushrooms

A light yet filling meal based solely on grains and veggies! You don’t have to use a “meat substitute” in every meal– sometimes an all-veggie meal or a meal that consists of grains and veggies can be just as satisfying!

White Quinoa with Peppers, Onions, and Mushrooms

What You’ll Need:

  • Organic white quinoa ( I used the 16 oz. bag from Trader Joe’s)
  • 1 small to medium sized red bell pepper, sliced
  • 1 small to medium sized green bell pepper, sliced
  • 1 small white onion, sliced or separated into rings
  • About 1/2 cup white button mushrooms, sliced (can also use cremini mushrooms)
  • 2 teaspoons of essential seasoning blend with NO parsley. So just the onion and garlic powder and salt!
  • 1 teaspoon pepper
  • 1 tablespoon olive oil


What to Do:

  1. In a small saucepan, prepare quinoa according to instructions (best results occur when you prepare the quinoa uncovered, then place a cover on after the water has been absorbed and let the quinoa air in the steam for about 5 minutes).
  2. In a skillet, heat on low-medium heat with olive oil in it.
  3. Once hot, add in red and green peppers and onion. Add 1 teaspoon of modified essential seasoning blend and 1 teaspoon of pepper to veggie mix and stir. Cook until veggies are tender and onion is translucent.
  4. Set peppers and onion aside but keep skillet on heat and add in sliced mushrooms.
  5.  Add remaining teaspoon of seasoning blend and saute mushrooms until tender.
  6. Transfer 1 1/2 cups of cooked quinoa to serving dish.
  7. Place peppers and onions around quinoa.
  8. Place mushrooms on top on quinoa, and serve. Bon appetit!


** Essential seasoning blend can be found on the recipes page.



Date posted on Instagram: 1/19/18

Apple and Almond Butter Snack

A quick and easy snack that is filled with fiber so it will help keep you full and fueled for your day!

Apple and Almond Butter Snack

What You’ll Need:

  • 1 medium organic granny smith apple
  • 2 tablespoons almond butter
  • 1 tablespoon chia seeds
  • 1 tablespoon ground flax seeds


What to Do:

  1. Cut apple into 8 slices.
  2. Place apple slices onto serving dish.
  3. Spread almond butter across apple slices.
  4. Sprinkle chia seeds and ground flax seeds over apple slices.
  5. Serve and enjoy — Bon appetit!



Date posted on Instagram: 1/18/18

Butcher Block Veggies and Fries

The perfect mix of healthy and indulgent! You won’t feel guilty when you balance out french fries with veggies!

Butcher block Veggies and Fries

What You’ll Need:

  • About 2 full leaves of kale, chopped
  • 1 cup of canned string beans (can also use fresh; either way, organic is preferred)
  • About 1 cup fresh (or frozen) broccoli florets
  • About 4-5 white button mushrooms, sliced (cremini mushrooms can be used also)
  • 1 bag of frozen crinkle-cut french fries (or make your own fresh fries!)
  • 1 tablespoon of olive oil
  • 2 teaspoons of essential seasoning blend**
  • Sriracha hot sauce (optional)


What to Do:

  1. Heat oven to required temperature and prepare french fries according to instructions on a large baking sheet.
  2. While french fries are baking, heat a medium-sized pan on low-medium heat with olive oil in it.
  3. Once hot, add broccoli to pan first (especially if using frozen; also, be careful of oil splatter!), then add in other veggies in 1 minute intervals, adding the kale last.
  4. Stir in essential seasoning blend.
  5.  Saute the veggies until kale is tender and onions are translucent and some of them have browned/caramelized a bit, approximately 5-7 minutes . You can stop the saute before the veggies begin to caramelize, but I love the caramelized flavor so I suggest trying it this way at least once! Remove from heat.***
  6. Transfer veggie saute to serving dish.
  7. Once french fries have cooked, serve on the side of veggies.
  8. If desired, add sriracha to veggies for extra flavor kick! Bon appetit!


** Essential seasoning blend can be found on the recipes page.

*** This veggie saute can be changed to incorporate veggies that you like! The ones I used are some of my favorite vegetables, but add in different ones to create your own butcher block veggie saute!



Date posted on Instagram: 1/16/18

All the Veggies and Avo Sandwich

This sandwich was made by my friend and vegan support system, Rita! She has been vegan for 3 1/2 years now, and was thrilled when I told her I was making the change to the vegan life 🙂 She is also an amazing yoga teacher who owns and operates a couple of yoga studios here in NYC. To see awesome pictures of other food she has made as well as pictures of her in her yogi element, check out her Instagram page!

Veggies and Avo Sandwich by RItaWhat You’ll Need:

  • 2 slices of Dave’s Killer bread (any variety — most if not all varieties are vegan; or any bread of your choice!)
  • 1/2 an avocado
  • About 1/4 cup carrot, cut into slivers
  • About 1/4 cup white onion, sliced
  • About 1/2 cup of mixed spring greens
  • 3-4 slices of tomato
  • About 1 teaspoon of chia seeds
  • About 1 teaspoon of hemp seeds
  • About 1 teaspoon of flax seeds
  • Salt and pepper
  • 1 teaspoon of olive oil
  • Just vegan chipotle mayo (optional)
  • French fries or bag of potato chips


What to Do:

  1. Lightly toast both slices of bread — either in a toaster or in a skillet with olive oil.
  2. Spread chipotle mayo on 1 slice bread. If desired, you can use any other spread or even use mashed avo — or omit a spread altogether.
  3. On 1 slice of bread, layer mixed greens, tomato slices, carrot slivers, and onion slices.
  4. Sprinkle with salt and pepper to taste.
  5. Add avo on top of onion; sprinkle mix of hemp, chia and flax seeds on top of avo.
  6. Spread other slice of spread with chipotle mayo (or spread of your choice, or no spread at all!).
  7. Place on top of avo to make sandwich and slice in half.
  8. If desired, serve with fries or chips. Bon appetit!



Date posted on Instagram: 1/14/18

(Spicy) Hearty Vegetable Soup

This dish is perfect for a cold, winter day — or a cool summer day when you’re in the mood for some soup!


What You’ll Need:

  • About 3-4 full leaves of kale, chopped
  • 1/2 cup of canned string beans (can use fresh as well; either way, organic is preferred)
  • 1/2 cup of canned organic yellow corn
  • About 4-5 baby yellow potatoes
  • 1 1/2 cups of low-sodium vegetable broth
  • 2 tsp of essential seasoning blend**
  • 2 cups of water
  • 1 tablespoon of olive oil
  • 2 tablespoon of hot sauce of your choice (optional; my favorite is Texas Pete)
  • saltine crackers (optional)


What to Do:

  1. Add water to a small saucepan and bring to a boil over high heat.
  2. Once boiling, add in potatoes and lower heat to a simmer. Continue to simmer potatoes until they are tender (you can push a fork through them), usually approximately 5-10 minutes.
  3. Drain potatoes and slice 2 of the 4 potatoes in half. Set aside.
  4. Heat a medium to large-sized pan over low-medium heat with olive oil in it.
  5. Once warm, add string beans,  corn, potatoes and chopped kale.
  6. Stir continuously on low heat, just until kale is tender; remove from heat immediately.
  7. In a small saucepan, heat vegetable broth on low heat.
  8. Add veggie and potato mixture to broth and stir.
  9. Let sit over heat for approximately 1-2 minutes, until broth is hot.
  10. Add essential seasoning blend and stir.
  11. Transfer one portion of soup to a serving bowl and if you want the “spicy kick”, add 1 tablespoon of hot sauce (optional!).
  12. Serve with saltine crackers. Bon appetit!

*This recipe makes 2 portions of soup!

** Essential seasoning blend can be found on the recipes page.



Date posted on Instagram: 1/11/18

Tofu and Veggie Stir-Fry

A classic Asian veggie dish that uses tofu as the main protein and packs in tons of flavor and nutrients!

Tofu and Veggie Stiry-Fry

What You’ll Need:

ATTENTION! This dish requires 1-24 hours of prep time! Please plan accordingly!

  • About 1/3 of a block of medium-firm organic tofu, cut into small cubes
  • 3 rainbow carrots of various colors
  • About 2 cups of fresh or frozen broccoli florets
  • 3 tbsp. soy sauce (can also use tamari sauce)
  • 1 tbsp. fresh garlic, chopped (use less garlic if desired, I prefer a stronger garlic flavor)
  • 1 tbsp. garlic powder
  • 1 tbsp. onion power
  • 2 tbsp. olive oil

What to Do:

  1. In a medium sized container with a lid, place cubed tofu, soy (or tamari) sauce, garlic powder, and onion powder inside. Cover and shake to mix all ingredients. Make sure the container is not too large — I like to leave the tofu pieces very close together so that all of the seasoning can soak through everything in a very tight space. Let sit in the fridge for a minimum time of one hour.*
  2. If using frozen broccoli, thaw florets and set aside.
  3. Use a vegetable peeler to cut 2 rainbow carrots into long slivers and strips.
  4. Slice the remaining rainbow carrot in pieces and discs. If desired, you can slice all carrots or peel all carrots, but the variation adds depth and texture to the dish!
  5. Heat a medium to large-sized wok** on medium heat with 2 tablespoons of olive oil in it.
  6. Once hot, add tofu to the oil (be careful of oil splatter!) fry for approximately 2 minutes, then add in broccoli. Fry for another two minutes, stirring and tossing the tofu and broccoli occasionally.
  7. Add in carrot strips and discs and let sit over heat for approximately a minute. Then stir and toss the mixture.
  8. Add fresh garlic, garlic powder, and onion powder to wok. Continue tossing mixture for approximately another 5 minutes. If you want crispier veggies or tofu, leave on heat until desired crispy-level is reached, but keep the mixture moving to avoid burning. Remove from heat.
  9. Transfer stir-fry to serving dish, and serve. Bon appetit!

* For certain dishes, I like to let my tofu marinate for about 24 hours. I will also marinate the tofu for up to 96  hours, in some cases — this started out as an experiment, however, the outcome is that the flavor that I am trying to achieve continues to become stronger the longer the tofu  marinates. For a soy sauce flavor, this is not as important to me (but if it is to you, then marinate it longer! There is no time limit and the soy sauce should preserve the tofu for you because of the salt!) but for some of my dishes I want the biggest flavor punch possible! 😀

** A frying pan can also be used.

Date posted on Instagram: 1/7/18

Kale and Sun-dried Tomato Tofu Scramble

Every vegan loves a good tofu scramble! This is the quintessential breakfast staple that will make you say “what eggs?”

Tofu Scramble with Kale and Sun-Dried Tomatoes

What You’ll Need:

  • About 1/4-1/3 of a block of firm organic tofu
  • About 1/3 of a small white onion, sliced into pieces
  • 1 full leaf of kale, chopped into pieces
  • About 3 white button mushrooms, sliced
  • About 2 teaspoons of turmeric powder
  • About 1 teaspoon of essential seasoning blend*
  • 1 1/2 tablespoons olive oil
  • 2-3 tablespoons of low-sodium vegetable broth (optional)
  • 1 teaspoon black salt (kala namak)**

What to Do:

  1. Heat a small pan on low-medium heat with 1 tablespoon of olive oil in it.
  2. Once hot, add mushrooms (be careful of oil splatter!) and onion.
  3. Saute for approximately 2 minutes, until onion is translucent, then add kale.
  4. Continue to saute until all veggies are tender, approximately 5 minutes. Feel free to leave on heat for a few extra minutes if you want your veggies a little crispier and more caramelized, but be careful not to burn them! Set veggie mixture aside.
  5. Heat small pan on low-medium heat with 1/2 tablespoon of olive oil in it.
  6. Once hot, crumble tofu into pan. You can add tofu block straight into the pan and crumble it to pieces with a spatula or other cooking utensil as well — I prefer to use my hands to crumble and break it apart as I am adding it to the pan.
  7. Add turmeric to tofu one teaspoon at a time, mixing spice into tofu fully before adding the next teaspoon.
  8. Let tofu sit over heat for approximately a few minutes, stirring occasionally.
  9. For “fluffy scramble”, add in one tablespoon of veggie broth and mix fully into scramble before adding the next tablespoon of broth (this is optional! I like my scram just fine without the broth, but its nice to try every once in awhile!).
  10. Continue to let tofu heat, and stir occasionally, leaving scram over heat for approximately 7-8 minutes**.
  11. Remove from heat and place on serving dish.
  12. Add kale, mushroom and onion mix on the side or on top of tofu scram.
  13. Garnish with sun-dried tomatoes and serve. Bon appetit!


* Essential seasoning blend can be found on the recipes page.

** I like to wait until I get just a few dark spots on the scramble (not a lot) but when I originally made this recipe I only left it on the heat for about 5-6 minutes. It didn’t get any dark spots, but it was still delicious– I discovered how I prefer my tofu scram through trial and error, like most things!

*** Also, feel free to add about a teaspoon of black salt, also known as “kala namak”. This salt can give your egg substitutes a more “egg-like” taste! I recently got some and have tried adding it to some of my vegan eggs, although I still love tofu scram without it. This salt can be found in Asian or Indian markets but I found a decent size bulk amount on Amazon for a great price. Do a little research to price check!



Date posted on Instagram: 1/13/18