Ube, the vibrant purple yam generally found next to the orange, red and white varieties in the supermarket, is one of the great culinary finds of this year. Well, for me anyway, as it has been used in South Asian desserts for a very long time. When roasted, it has a sweet vanilla flavor that… Read More Ube Brownie Bites
One thing I love about the whole foods plant-based lifestyle is continually being challenged to eat a variety of foods prepared in a variety of ways. Sometimes, they are foods I love, for example, eggplant. Other times, they are foods that I eat once or twice a year out of a sense of obligation. Beets… Read More Roasted Beet and Apple Summer Rolls with Ginger Dipping Sauce
Greens in the salad and on the salad? Yes, please. This basil-arugula pesto turns this easy– but not boring– salad into something special. The sweetest tomatoes and tender baby potatoes are roasted and placed on a bed of baby greens and drizzled with dressing. Ingredients 4 roma tomatoes, cut in half 4 baby potatoes, quartered… Read More Tomato-potato Salad
Ah, latkes. They’re such a treat. When I gave up fried foods, they went with it. No more crispy potato patties of happiness, I thought. Until the air fryer. Now, there are recipes on this blog that I have made and honed over years– staples I could cook while asleep–but this was a trial. Hence,… Read More Latkes with White Bean Puree
Cauliflower steaks are beautiful, crispy, and full of flavor. Here, an air fryer is used to help create a wonderful char. If you prefer to bake these in the oven, I recommend basting them with vegetable broth while they brown. Preheat your oven to 350 degrees, and bake the steaks for 30 minutes, turning once or… Read More Peruvian-style Cauliflower Steaks with Smashed Chickpeas
Air-fried sliced potatoes form the basis of these Mediterranean nachos. They’re topped with seasoned jackfruit, eggplant queso that is accented with fresh tomatoes, basil and garlic, and a fresh fava bean puree. A sprinkling of thyme makes for a pretty plate. Ingredients 5 small russet potatoes 1 small eggplant 2 roma tomatoes, diced 1 can jackfruit… Read More Mediterranean Nachos with Eggplant Queso and Fava Bean Guacamole
Flavorful, herb-infused marinade helps to caramelize chunks of fresh veggies cooked kebab-style. Here, I am using summer squash, tomatoes, and a few cauliflower florets. It is important that the vegetables you choose be ripe, but not too soft so they do not fall off the skewers. Ingredients 1 small onion, quartered the juice of 2… Read More Vegetable Shashlik
Years ago, when I’d just turned 30, I was living in New York, renting a tiny room from an aging musician. The room had one window with a view of the brick facade of the building next door. When I got too claustrophobic, I would take the long subway ride down to Brighton Beach to… Read More Winter Salad with Roasted Tofu and Dill Dressing
This recipe is kind of a two-for-one. It’s an oil free baba ghanoush with herbs and spices. You can serve it with crostini (just toast some french bread in the oven), as is pictured below, or use it as a base for a veggie wrap. Using the air fryer to cook the eggplant adds a… Read More Eggplant Spread
Lately, I’ve been seeing some iteration of the carrot-as-star salad on vegan restaurant menus everywhere. Who knew the humble carrot would finally get it’s time in the spotlight? And why not– when roasted and paired with a light dressing such as this lemon tahini one, it’s just about perfect. For this recipe, I’ve used an… Read More Blistered Carrot Salad with Lemon-tahini Dressing