Some of my latest recipes are on Food52.com

I also have some recipes on Epicurious.com  

You can find one of the recipes from my aphrodisiac class on the classes page. 

Four Ingredients, Four Ways.

4x4! Try these easy vegan recipes from my new cooking show!                                      

Miso Soup with Sweet Potato and Collard Greens

serves 2

2 cups          sweet potatoes, diced

6                  large collard green leaves, rinsed

1-2 tbp         white miso paste

1tbp             grated fresh ginger

1 tbp            vegetable seasoning (such as Seitenbacher)

1 tsp             sesame seeds (optional)

Simmer the potatoes and 3 cups water in a small pot until tender.

Meanwhile, shred the collard green leaves and set aside.

Pour 1 cup of hot water from the potatoes into a cup, and whisk in the miso paste until no lumps remain. Return to the pot and add ginger and vegetable seasoning. Taste and adjust seasoning as necessary.

Divide the collard greens between 2 bowls and ladle the soup over.* Garnish with sesame seeds, if desired, and serve hot.

*I like the greens very crisp. If you want them tender, add to the soup for the last 5 minutes of cooking.

Collard Green Cesar Salad

serves 2

3 cups         shredded collard greens

1 cup          sweet potato, julienne or shredded

1 clove        garlic, minced

juice of 1 lemon

2 tbp           vinegar (I used my favorite, brown rice vinegar)

2 tbp           extra virgin olive oil

1 tbp           miso paste

½ t              black pepper

Process the last 6 ingredients in a blender until creamy.

Toss with the greens and sweet potato until evenly coated with dressing. Garnish with fresh black pepper.

Stir Fried Greens with Miso-Roasted Sweet Potatoes

serves 2

2 cups         ¼” thick sweet potato slices

8-10            large collard green leaves, chopped

1 tbp           miso paste

2 tbp           olive oil

1 tbp           ginger

½ t              pepper

1 tbp           sesame oil

2 tbp           dry sake

2 tbp           soy sauce

Preheat oven to 350°F.

Combine miso, olive oil, ginger and pepper in a bowl and toss in sweet potatoes until coated in the marinade.

Transfer to an ungreased baking sheet and spread in an even layer. Bake until the edges are crisp and golden, about 20 minutes.

Meanwhile, add the sesame oil to a very hot pan and sauté the garlic for a few seconds, until edges begin to brown. Add the greens and toss to coat in oil. Add the sake and soy sauce and cook until greens reach desired tenderness.

Divide greens between the plates and top with roasted sweet potato slices.

Sweet Potato Cupcakes with Miso Ginger Frosting and Lemony Green Syrup

makes 12 regular or 24 mini cupcakes

2 cups         unbleached flour

1 ½ tsp        baking powder

¼ tsp           salt

½ tsp           cinnamon

2/3 cup        coconut oil, room temperature

1 cup           agave nectar

1 cup           sweet potato puree

½ cup           almond milk

½ tsp            vanilla extract

Preheat oven to 350°F and line cupcake tins.

Whisk together dry ingredients.

Beat the coconut oil and add remaining wet ingredients. Add the dry ingredients a little at the time and mix until combined.

Fill cupcake tins ¾ full and bake for 20-25 minutes or until the cakes spring back when touched.*

* My time-tested way to know when cake is perfectly done is to listen to the crackling going on inside it…lots of crackling means it is still very wet inside and not ready. A little crackling means there is still some moisture left but it is ok to take them out. No crackling means there’s no moisture left (overcooked) and the only way to fix it is to soak in booze of your choice.

Frosting:

½ cup           tofu cream cheese

¼ cup           agave nectar

2 tbp            coconut flour

½ tsp            vanilla

½ tsp            white miso paste

1 tsp             finely grated ginger

Beat all ingredients together until light and fluffy.

Syrup:

juice and zest of 2 lemons

¼ cup           agave nectar

1 tsp             finely chopped collard greens

Simmer zest, juice and agave in a small saucepan until reduced by half.

Transfer to blender and allow to cool. Add collard greens and blend well.

Assembly:

Frost the cupcakes and then add a drizzle of syrup. Alternately, you can cut open the cupcakes before frosting and add the syrup as a filling.

More Easy Recipes

Watermelon Water

This drink is not only refreshing, but also curbs the appetite between meals.

4 c. watermelon chunks
1 four-inch-long section of ginger, cut into chunks
1 c. water

Combine all ingredients in a blender. Strain through a sieve, using the back of a large spoon to push out any remaining juice, and discard pulp. Serve over ice. Serves 1-2.

Carrot Shake 

I discovered this unlikely 'match made in heaven' by accident. 

3 small carrots
1 c. coconut milk
3 scoops vanilla frozen yogurt

Combine all ingredients in a blender and serve ice cold. Serves 1-2.
 

Cold Noodle Salad with Creamy Peanut Dressing

Dressing:
¼ c. all-natural peanut butter
¼ c. rice wine vinegar

Salad:
1 head rinsed, dried, and chopped green leaf lettuce leaves
½ package (250 g) buckwheat soba noodles
1 c. sliced cucumber
2 tbp. chopped scallion
2 tbp. sesame seeds

Whisk together the peanut butter and vinegar.

Cook the noodles according to package directions. Drain and transfer to a bowl of ice water. When cool, drain again.

Divide the lettuce between two plates. Arrange the noodles and cucumbers on top. Drizzle with the dressing, and garnish with scallions and sesame seeds.

Serve extra dressing on the side. Serves 2.

Couscous Salad with Mango and Cilantro

1/8 cup chopped garlic
1/8 cup chopped celery greens
1 tsp. olive oil
2 cups whole-wheat couscous
1 cup tomato juice (can be from a can of tomatoes, reserve tomatoes for other use)
1 mango, peeled and diced
1 bunch cilantro, chopped
1/2 cup chopped chives
juice of 2 limes
Salt and pepper to taste

Over medium heat, sauté garlic and celery greens in olive oil until tender. Stir in the couscous and a pinch of salt, toast for 1 min. 

Add the tomato juice and enough water to cover the couscous by 1 inch. Cook according to package directions.

When ready to serve, combine couscous with last 5 ingredients. Serve cold. Serves 4 as a side dish.

Vegan Turkish Pizza

4 large whole wheat pitas
2 tbp. Olive oil
1 can tomato sauce
1 package frozen soy crumbles
1 med onion, chopped
2 cloves garlic, chopped
½ tsp. cinnamon
½ tsp. cumin
1 large beefsteak tomato, thinly sliced
2 tsp. sesame seeds
1 small bunch flat-leaf parsley
1 lemon, quartered

Preheat oven to 400°F. Brush both sides of each pita with olive oil and arrange on a baking sheet. 

Sauté the onion, garlic and spices in olive oil.  Add the crumbles and, once defrosted, the tomato sauce.  Continue cooking 3-5 minutes until thickened.

Arrange tomato slices in a single layer on each pita.  Divide the tomato mixture between pitas and spread on top of tomatoes.  Bake for 15-20 minutes. 

To serve, sprinkle each pita with sesame seeds, top with a few fresh stems of parsley, and drizzle with lemon.  Fold in half and eat like a sandwich. Serves 4.

Rice with Tomato Relish and Punjabi Mix

My favorite easy vegetarian lunch. It features the crunchy, spicy Indian snack mix that is made with fried noodles, peas, and sometimes nuts. I buy it at Patel Brothers, but you can find variations at any Indian grocery.

1 tsp. cumin seeds
1 c. rice
1 tomato, chopped
1 handful chopped mint leaves
1/8 c. chopped red onion
juice of half a lime
1 tbp. vinegar
1 tsp. light brown sugar
salt and pepper to taste
1 c. Punjabi mix (crispy seasoned topping)

Place a small pot over medium heat and toast the cumin seeds for 1 minute.  Add the rice and continue to toast, stirring occasionally, until translucent.  Add 2 c. hot water. Once boiling, turn heat to low.

Combine the remaining ingredients (except for mix) in a bowl and set aside until the rice is cooked.

Divide the rice between two bowls. Top with tomato relish and garnish (generously) with Punjabi mix. Serves 2.

*optional: add ½ c. drained chickpeas or a dollop of plain yogurt.
 

Cold Oatmeal with Rosemary and Nutmeg

 This is a (slightly) sweet and savory breakfast that is a welcome change from the ordinary.

½ c. rolled oats
½ c. soy milk
1 tbp. finely chopped rosemary
1/8 tsp. grated nutmeg
½ tsp. sugar

Combine all ingredients and allow to sit for 3 minutes before enjoying. Serves 1.