Lentil Soup

 1 cup red lentils, rinsed and drained
2 onions, finely chopped
2 garlic cloves, finely chopped
1 carrot, chopped
2 tbsp olive oil
2 bay leaves
generous pinch of dried marjoram or oregano
6 1/4 cups vegetable stock
2 tbsp red wine vinegar
salt and black pepper to taste

1. Put all the ingredients except for the vinegar and seasoning in a large, heavy-based pan. Bring to a boil over medium heat, the lower the heat and simmer for 1 1/2 hours, stirring the soup occasionally to prevent the lentils from stick to the pan.
2. Remove the bay leaves and add the red wine vinegar, with salt and pepper to taste. If the soup is too thick, thin it with a little extra vegetable stock.
3. Serve hot, accompanied with warm crusty rolls.

Cinnamon-spiced Chickpea and Vegetable Soup

1 large onion, chopped
5 cups vegetable stock
1 tsp ground cinnamon
1 tsp turmeric
1 tbsp fresh grated ginger
pinch of cayenne
2 carrots, diced
2 celery sticks, diced
4 oz can chopped tomatoes
1 lb floury potatoes, diced
pinch of saffron strands
14 oz can chickpeas, drained
2 tbsp fresh cilantro, chopped
1 tbsp lemon juice
salt and pepper to taste

1. Place the onion in a large pot with 1 1/4 cups of the vegetable stock. Bring to a boil, reduce heat and simmer gently for about 10 minutes.
2. Meanwhile, mix the cinnamon, turmeric, ginger, cayenne and 2 tbsp of stock to form a paste. Stir into the onion mixture with the carrots, celery and remaining stock.
3. Bring to a boil, stirring continuously, and reduce the heat. Cover and simmer gently for 5 minutes.
4. Add the tomatoes and potatoes and heat until simmering gently again, then cover and cook for 20 minutes.
5. Add the saffron, chickpeas, cilantro and lemon juice. Season to taste and heat briefly, then serve.


My dad made this amazing soup while I was home. It was so filling, but we decided that it may need a longer cook time to really allow the vegetables to take on the spices. Enjoy!

Grilled Cheez

So yesterday I got to cook my little sister, Alicia, over her lunch break.  I figured if we went out we would be too rushed and not get to enjoy our time together as much.  So on this winter day, I made the classic tomato soup and grilled cheez.   I picked up some organic tomato basil soup from Bamboo market and some fresh sliced bread.  For my grilled cheez sandwich I used Daiya cheddar cheese and added fresh sliced tomato and avocado.  (My sister isn't vegan so she was treated to a Gouda filled grilled cheese with tomato and avocado).  I also added a little nutritional yeast and fresh avocado to my soup to give it a creamy flavor. Perfect meal on a wet snowy winter day...way yummy.

Play Time

So as a part of my finals recovery I have been treating myself to some amazing Colorado skiing and hiking.  The first day I was home I headed up to Copper Mountain where the snow was amazing.  Torin and Loren were great ski buddies in our quest for the best powder stashes, of which we found many.  It was a little cold and windy but totally worth the cold fingers. The next day I was lucky enough to get to ski ten inches of  fresh powder in Steamboat with my dad.  The tree skiing in Steamboat is one of a kind and you can usually find fresh powder lines into the late morning and early afternoon. The third day I was home I hiked up Emerald Mountain and took this photo of the mountain.  The sun was shinning the entire time which felt great considering the lack of sunlight I get Boston.

Copper Trees

Fun Toy I Wanted to Steal

Copper Bowl

Steamboat Trees

View From Emerald Mountain

Harwigs/ L'Apogee in Steamboat

My most favorite restaurant in Steamboat is Harwigs. This family owned and operated restaurant is a true gem.  They use only the most fresh ingredients and buy locally as often as possible. Jamie Jenny Jr., one of my dearest friends, alwasy spoils me with the most amazing vegan dishes. Last night I had golden beet carpacio with roasted red beet lavendar tartar and blackberries in lemon juice.  I also had spinach fettucini with truffle oil, shaved black truffles, and tomatos. Both dishes were exquisite. Harwigs is also know for their amazing wine selection. If you are looking for a great environment, great food, and friendly people Harwigs is the place to go. http://www.lapogee.com/

Winona's of Steamboat

My favorite breakfast spot in Steamboat is without a doubt Winona's. The food is amazing and they are super accomodating to special requests, I always order my home fries extra crispy.  I try to go there at least twice every time I'm home because I'm never disappointed.  Yesterday I got the tofu scramble with extra crispy home fries (of course).  It was amazing.  They also have this big train soy chai that is super yummy if you want a sweet fix. For non-vegans their cinnamon rolls are to die for.  If you make it up to the Boat this is a must go place.

Apologies

Sorry for my long absence.  I had a very long three weeks of finals and literally didn't have time to cook for myself, thus maintaining my site was out of the question. But I'm back and on my way to recovery.  I always worry about getting sick during finals, which would be disastrous.  So this semester I really focused on taking care of myself.  I did not eat a single piece of chocolate (my weakness), candy, cookie, or other sweet the entire three weeks of finals. I really think this helped keep me from getting rundown and sick.  I focused my meals around whole grains and green veggies to keep my energy up.  I did find myself going for easy breakfast options, like bagels with peanut butter. But I tend to study long past the point of hunger and then get bad headaches, so the carbs really helped to minimize that. Now that finals are over I get to go home and relax.  Since the snow is so good I plan to take advantage of that, but need to find balance to allow my body to recover fully.  Yoga is on my top list of priorities, along with sleep. My biggest challenge for the holidays is continuing to eat healthy foods.  Many get togethers around the holidays are centered around food and its easy to find yourself overeating frequently. So my goal is to not over do it. Good luck with all your holiday goals.

Daiya Quesadillas and Taco Salad

Quesadillas made with sprouted tortillas and daiya mozzarella are amazing. They pair perfectly with taco salad.  For mine I toss quinoa with fresh veggies, like tomato, corn, onion, black beans, purple cabbage and avocado.  Top with toasted pepitas for a crunch.

Stuffed Poblano Peppers

4 Poblano peppers

1 cup cooked brown rice

1 cup mashed black beans

8 medium crimini mushrooms, diced

1 cup Daiya mozzarella cheese

1 diced tomato

Roast the Poblano peppers by placing them in a toaster or conventional oven on broil until the skin bubbles and they become lightly browned.  Immediately place them in a ziplock baggie, using tongs. Let sit for a few mins.  Remove them from the baggie and peel the skin off.   Sautee the mushrooms until translucent, preferably with Italian spices.  Mix the cooked rice with the mashed black beans, the mushrooms, tomato and Daiya mozzarella cheese (modify the ingredients to a mixture of your liking-i.e. more or less cheese or rice).  Slit the peppers on one side lengthwise, clean the seeds out. Stuff with the rice mixture and place in a greased baking dish.  Cook until the cheese melts at 350 degrees. Enjoy!!!

Super Easy Calzone

I made the best calzone this weekend... following my introduction to Daiya cheese.  Simply buy a pre-made pizza dough (I buy mine from Whole Foods), whatever choice of fillings you want and a can of pizza sauce.  I sauteed mushrooms with crushed red pepper and Italian seasonings, tossed in some rough chopped garlic, and spinach- set aside.  Then roll out your dough into a circle, and place on a greased cookie sheet.  Put one teaspoon olive oil on the inside of your crust and spread with spoon, place a large spoon full of your sauteed veggies just off center of the crust in the olive oil.  I also added black olives to mine.  Then sprinkle however much daiya cheese you prefer and top with a few tablespoons pizza sauce. Fold the larger side of the crust over to form a half circle, and pinch the sides closed. Slice two slits to vent on top of the calzone. Cook on 375 for 15-20 minutes. Enjoy!

Cheese!!!

My vegan diet just got even better!!! This weekend I was introduced to Daiya vegan cheese and all I have to say is WOW.  This stuff is amazing, I am no longer restricted to cheese-less pizza. Daiya cheese melts just like real cheese and tastes just like real cheddar. I have yet to try the mozzarella but plan to very soon.  This stuff is a must try.

Using Leftovers

At the end of the weekend I typically find myself with leftovers and a need to clean out my fridge. This meal is a perfect example of what a little creativity gets you. This day I had leftover mashed potatoes and quinoa, and I had extra spinach and shitake mushrooms that needed to be used before they went bad. I made my easy shitake, spinach, and black bean hash as a side. For this, I sauteed the shitakes with shoyu and a pinch of SI sea salt, tossed in some black beans, and added the spinach until wilted. Next, I heated up some leftover mashed potatoes, topped them with quinoa, black bean corn salsa, and fresh avocado. (Salsa with mashed potatoes is one of my most favorite dishes-its a must try.) This was a super filling meal and allowed me to use these ingredients before they went bad.

Cold Weather Calls for Chili

This weekend the New England temperature dropped, which inspired me to make chili.

Olive oil
1 medium onion, diced
1 sweet potato, diced
1 zucchini, diced
4 cloves garlic, minced
1 teaspoon marjoram
1 teaspoon cumin
2 teaspoon chili powder (chipotle is amazing)
1 tablespoon paprika
1/2 teaspoon cayenne pepper
1- 6 ounce can tomato paste
1- 8 ounce can tomato sauce
1- 28 ounce can fire roasted crushed tomatoes
2- 15 ounce cans chili beans, drained
Salt and pepper
Avocado and Franks Red Hot Sauce, for garnishing
Baguette (optional)

In a large pot over medium heat, saute the onion, zucchini, and sweet potato in the olive oil until softened, 5-8 minutes. Add the garlic and spices and cook 1 to 2 minutes, stirring frequently (do not burn the garlic). Stir in the tomato paste and cook 2 minutes more. Add the crushed tomatoes, tomato sauce and beans. Bring to a boil. Cover and simmer, 45-60 minutes.
**** I love to serve my chili over Quinoa. It really gives it a more filling hearty feel.

Comfort Food- Yummy Mac and Cheese

Sometimes the weather calls for comfort food. This is the perfect recipe and non-vegans will love it too!

1 Cup Soymilk

1/3 Cup Raw, Unsalted Cashews

1/4 Cup Nutritional Yeast

3 Tbs Shoyu

2 Tbs Earth Balance Margarine

1 Tbs Tahini

1 Tbs Fresh Lemon Juice

2 tsp Dijon Mustard

1/2 tsp Paprika (smoked is awesome)

1 Pinch Nutmeg

2-4 Cloves of Garlic

2-3 Sun Dried Tomato

Black pepper, to taste

Add all the ingredients to a blender and blend until smooth. This may work best in a high-speed blender, but you can definitely make it in a regular blender. Just blend extra-long, or perhaps strain if if you want it perfectly smooth. Tiny bits of cashews won’t hurt anyone though!

Cook and drain the pasta (of your choice) and return it to the hot empty pan. Pour the sauce over, place on medium heat, and stir until heated through. Serve with lots of fresh cracked black pepper. I love it with steamed broccoli added in!

Naked Black Bean Buritto

I love Mexican food, and there is a serious shortage out here on the East coast.  Last week I made black bean burritos, but decided to have mine naked! (So I guess you could call it a taco salad.) Either way, this dish is super easy and so good. Simply top your favorite grain, I used brown rice and quinoa, with black beans, green onions, tomato, fresh avocado, corn, salsa, and any other toppings you love.  I also made a chipolte sauce for a little kick. Simply saute garlic with olive oil, wisk in soy milk, chickpea flour and chipolte red pepper powder until you get a consistency you like. Add a dash of black pepper to taste.  Enjoy!

Life Alive

I officially have a new favorite food spot; Life Alive in Cambridge.  This lovely little place just opened this last weekend on the corner of Inman and Mass Ave.  Life Alive promotes local, organically grown foods by featuring foods and products that are free from all chemicals and artificial preservatives, colors, flavors and sweeteners. All of their dishes are vegetarian, with a majority of the dishes being vegan. They have an amazing juice bar and offer very yummy smoothies.  I ordered "The Innocent" with hijiki and a side of winter squash, it was amazing.  If I still lived in Cambridge I would probably go there every day!! This place is a must for anyone looking for a fresh, filling meal.

 

http://www.lifealive.com/index.html

Brunch

Many breakfast items contain non-vegan ingredients, so I find myself getting creative with brunch on the weekends.  This weekend I made super easy egg-free huevos rancheros. Simply toast a tortilla topped with black beans, tomato, onion, avocado, vegan almond mozzarella cheese, salsa, and Franks hot sauce for an amazing vegan brunch option. Feel free to modify toppings to accommodate your favorite ingredients. I added my favorite spinach, shitake, and black bean hash as a side.

Stuffed Patty Pan Squash

While patty pan squash is great sautéed or steamed, I was feeling ambitious tonight and wanted to make something a little more substantial. Here is a recipe for patty pan squash stuffed with a rice and kale mixture for a tasty, side or main dish.

Ingredients:

4  small to medium patty pan squash

1 tablespoon olive oil

2 shallots, finely chopped

1 clove garlic

2 cups cooked brown rice

1/4 teaspoon salt

dash black pepper

1/2 cup shredded vegan almond cheese plus more for sprinkling

1 cup chopped fresh kale

Preparation:

Boil squash until just fork tender, about 20 minutes, depending on size.

Heat oven to 350°. Line a 9x13-inch baking pan with foil and spray with nonstick cooking spray.

Heat olive oil in a medium frying pan. Add shallots and garlic and cook, stirring, for 1 minute.  Add rice, 1/4 teaspoon salt, and pepper.  Stir in the 1/2 cup cheese and kale until kale is wilted.

Cut part of the tops off of a squash and scoop out some of the interior, being careful not to break through the sides or bottom of the squash. Add squash tops and insides to rice mix. Mound rice onto the squash using a spoon or cookie scoop. Repeat with remaining squash and arrange in the prepared baking pan. Sprinkle lightly with salt and pepper and sprinkle a little more cheese over the squash.

Bake at 350° for 15 to 20 minutes, until hot.

 ** I accompanied this dish with steamed carrots and dill mashed potatoes. 

Patty Pan Squash

Patty pans can be found in stores and farmer markets from summer into early autumn. Choose the smallest ones available if you want the best taste and texture.


These little squashes are a good source of vitamins C and A, as well as folic acid.


To cook patty pans whole, wash them well, place in a steamer basket over some boiling water, and steam 4 to 6 minutes or until tender (test with a fork).


You can try roasting patty pan squash in your oven. Cut each squash into halves or quarters. Toss with a couple of teaspoons of olive oil and a little SI salt. Place the patty pan pieces on a baking sheet and roast on the top rack of a pre-heated oven (420 degrees) until they are tender enough to pierce with a fork, which will be about 10 to 15 minutes.


Patty pan squash is also excellent when sautéed. Slice three or four medium-sized squash along their diameter, drop into a pan on top of the stove, add a tablespoon of earth balance margarine, and sauté until the slices have browned on one side. Turn and continue sautéing until the second side has browned.

Pad Thai

Sorry for my absence lately, I have been super busy with work, but promise to get some yummy recipes up quickly!! Here is one:


Pad Thai

(from Skinny Bitch in the Kitch, page 92)

Ingredients:
6 oz. Rice Stick Noodles
1/4 C Agave Nectar
1/4 C Mirin
3 T Ketchup
3 T Tamari
1-1/2 T Lime Juice
1 T Thai Chili Sauce
2 T Coconut Oil
14-16 oz. Extra Firm Tofu, cubed
1/2 Red Onion, sliced
2 Cloves Garlic, minced
3 Scallions, halved lengthwise and cut into 2 inch pieces
2 C Bean Sprouts
1 Carrot, Shredded
1/4 C Chopped Cilantro
1/4 C Chopped Roasted Peanuts
4-8 Lime Wedges
Directions:

Cook the noodles according to package directions. Drain and set aside.
Meanwhile, in a small bowl, whisk together the agave, mirin, ketchup, tamari, lime juice, and chili sauce; set aside.
Heat the oil in a 12-14 inch skillet over high. Add the tofu and stir-fry for 4 minutes (I did mine longer until it was browned. I would also recommend seasoning the tofu with s&p first). Add the red onion and stir-fry for 30 seconds. Add the garlic and stir-fry for 30 seconds. Add the noodles and the agave nectar mixture and stir-fry until the noodles are softened and evenly coated with sauce. Add the scallions, bean sprouts, and carrot and stir-fry until all the ingredients are well combined and heated through.
Transfer the pad thai to plates or a platter; garnish with cilantro, peanuts, and lime wedges, and serve. ENJOY!

**I usually leave out the garnishings, just because they are an extra expense that don’t change the recipe. Pair with steamed broccoli and veggie dumplings.

Kabocha Squash

The first time I tried this squash I bought it out of season, which was a big mistake. It simply did have great flavor. However, as I have recently found the best flavored Kabocha squash are harvested in the last summer and early fall, so right now! Kabocha squash can be found with deep green skin or, as I found yesterday at the farmers market, rich orange. This squash is one of the sweetest, with a texture and taste similar to a cross between a sweet potato and butternut squash. It tends to be a bit drier than butternut or buttercup squash, but very tasty. I prefer to cook it in a pressure cooker, with the skin on. You can also steam it until soft. This is a must try squash for fall.

Boston Local Food Festival

Saturday October 2nd from 11am- 5pm visit the Boston Local Food Festival.  The festival showcases affordable, scrumptious local food sourced in the Boston area, Massachusetts, and New England. Festival-goers can engage with farmers, chefs and entrepreneurs, learn from exhibits and demonstrations, and enjoy activities and local music. Local Craft Beer Tastings will be held at the Daily Catch on Northern Avenue.
The festival takes place at Fort Point Channel - on the Congress Street Bridge and outside Boston Children's Museum up to the Moakley Bridge at Northern Avenue. 

Brunch

So I was very motivated Saturday morning and made a lovely brunch.  Whole wheat blueberry pancakes, with a blueberry reduction, homefries, spinach shitake and black bean hash, and fresh figs. Personally, I love how the spinach hash really pulls the entire meal together.

Easy spinach, shitake, and black bean hash:

In a medium frying pan lightly sauté shitake mushrooms in olive oil with a dash of SI sea salt and shoyu until tender. Add your desired amount of spinach and cover until wilted. Add your desired amount of drained rinsed black beans, sauté for two minutes.

I'm in love with figs

The first fig I ever ate, that was not a fig newton, was given to me by my college roommate and great friend Kara Hynes. After being re-introduced to fresh ripe figs by Avi in his amazing watermelon fig salad, I have been craving them. Tonight I made his salad and for dessert I noshed on the leftover figs that didnt make it into my salad. Figs are in season during the end of summer, which means right now. 

Figs are highly perishable, so only purchase them when you know they will be eaten within a couple of days. There are several different fig varieties. The most popular, the Black Mission fig, has blackish-purple skin and gorgeous pink insides. 

When selecting your figs at the market, look for a deep, rich color, a plump, but not mushy appearance, and a sweet fragrance. When storing figs at home, make sure that they are refrigerated and stored in a safe place where they cannot be bruised or crushed. Take advantage of the tail end of the fig season and stock up on this delicious fruit. 

Boston Organics

Knowing how much I love organic produce, my dear friend Marc introduced me to Boston Organics. This amazing company delivers fresh produce straight to your door. They have tons of options, "boxes" that are filled with amazing produce. I just received my first box today.....I went with the "dogma" box, full of organic produce sourced as close to Boston as possible. I am so excited to not be traveling this weekend that way I can stay home and cook up all my wonderful veggies. This week my box contained the biggest napa cabbage I have ever seen, kale, chard, potatoes, butternut squash, summer squash, apples, leeks and green leaf lettuce.  http://www.bostonorganics.com/

Roasted Cauliflower Soup

I got this recipe off Fat Free Vegan Kitchen, obviously not the prettiest meal, but it was so delicious. 
1 cauliflower
1 onion
2 cloves garlic, peeled
4 cups vegetable broth
1 large potato, peeled and cubed
1/4 tsp nutmeg
SI sea salt and pepper, to taste
4 drops truffle oil (optional)
smoked spanish paprika
Preheat oven to 400. Cut the cauliflower into florets and place them into a large baking dish sprayed with oil. Lightly spray the top of the cauliflower with oil. Bake for 20 minutes. Sprinkle the onion wedges and garlic on top of the cauliflower, spray lightly with olive oil, and return to the oven. Cook for 20-25 more minutes, stirring once halfway through.

While the vegetables are roasting, heat the vegetable broth and add the chopped potato. Bring to a boil and reduce the heat. Cook covered on very low until cauliflower is ready.

Add the cauliflower mixture to the broth. Puree it, in batches, in the blender until very smooth. Return it to the pot and add the nutmeg and salt and pepper to taste. Simmer for 10 minutes. Just before serving, stir in a few drops of truffle oil, if desired. Ladle into bowls and serve, sprinkled with smoked Spanish paprika.

http://blog.fatfreevegan.com/2008/02/roasted-cauliflower-soup.html

Vegan brownies and other treats

Moooove over cows.  Kyotofu's Vegan Miso Brownies are free of egg, butter, and all dairy products- and taste amazing. My dear friend Jodie Lin bought me some this weekend upon introducing me to this wonderful restaurant/bakery.  Order some today, along with other vegan treats, at http://www.kyotofu-nyc.com/

High Line Park, NYC

 

  The High Line was built in the 1930s, as part of a massive public-private infrastructure project called the West Side Improvement. It lifted freight traffic 30 feet in the air, removing dangerous trains from the streets of Manhattan's largest industrial district. No trains have run on the High Line since 1980. Friends of the High Line, a community-based non-profit group, formed in 1999 when the historic structure was under threat of demolition. Friends of the High Line works in partnership with the City of New York to preserve and maintain the structure as an elevated public park.

I went here last weekend, and fell in love. The High Line is such an amazing piece of NYC history preserved in an amazing park. If you make it to the big apple this is a must see...and its free. The High Line still has two unopened sections that will add to its awesomeness....to donate visit their website at http://www.thehighline.org/

Eating with friends

As every vegan knows, its hard to find good places to go to with
non-vegan friends that can accommodate you. This weekend while staying
with the lovely Joy Hernon we found an amazing place for brunch that
caters to all! Essex, on the lower east side was amazing. I had the
Vegan Mexican Matzo Brei with tofu scramble & soy cheese. Which also comes with
spinach-shiitake-black bean hash. It was out of this world. Oh and
mimosas or bloody marys all for $20!

Candle 79

Last night I had dinner at my most favorite vegan restaurant, Candle 79 in NYC. It was amazing, we had the seitan piccata with creamed spinach, grilled potato cake, oyster mushrooms, and lemon-caper sauce; the daily pasta, with spinach, garbanzo beans, and corn; sake mojitos and margaritas; and to finish we had the chocolate peanut-butter bliss: chocolate mousse, peanut butter mousse, chocolate shell, and berry coulis. This place is a must try when in the big apple.

http://www.candle79.com/

Avi's Watermelon Fig Salad

Dressing: 2 parts olive oil; 1 part orange vinegar; fresh mint and a honey to taste.
Toss with fresh arugula; halved figs, watermelon chunks; and walnuts.

Avi's Amazing Meal

My dear friend, Avi Wolfson, made the most amazing vegan meal for me and some friends tonight- and it was amazing.   Pasta with cherry tomatoes, button mushrooms, and hearts of palm, tossed with truffle oil (straight from Croatia) and minced truffle; watermelon fig salad with arugula, tossed with a orange-mint vinaigrette and walnuts; and berry sorbet with chocolate! The flavors were paired so perfectly...I was in heaven. 

Wild Mushroom Risotto

Wild Mushroom Risotto:
Bring 4 cups vegetable broth to a boil in a saucepan; cover and keep hot.
Melt 1 tbs Earth Balance margarine with 1 tbs olive oil. Add 1 chopped shallot; saute 1 min. Add wild mushrooms of your liking approx 1-2 cups diced; cook until mushrooms are tender and juices are released, about 4 minutes. Add 1/2 cup arborio rice and stir to coat. Add  1/4 cup Sherry and simmer until liquid is absorbed, stirring frequently, about 3 minutes. Increase heat to medium-high. Add 3/4 cup hot vegetable broth and simmer until absorbed, stirring frequently. Add remaining hot vegetable broth 3/4 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is just tender and mixture is creamy, about 20 minutes. Stir in grated vegan Parmesan or almond mozarella cheese and chopped fresh thyme. Serve warm.

My Go-To Instant Oatmeal

I typically try to make a fresh breakfast every day, however as we all know this isn't always possible. When I'm in a pinch I love this oatmeal. From texture to flavor, Three Sisters is committed to providing consumers with great-tasting instant oatmeal. Some Three Sisters oatmeal varieties utilize old fashioned oats, which are heartier than the instant oats used by the category leader.

Three Sisters also sources quality ingredients, like real berries, premium chocolate, and unique spices, which contribute to the brand’s distinctively bold taste.

Try any of these four flavors at a Whole Foods® near you:

• Cinnamon & Apples
• Brown Sugar & Maple
• Dark Chocolate
• Plain Grain (Organic)

Yummy Kanten

Peach Kanten: fresh peaches, 2 cups fresh juiced apple juice; dash of ginger juice, dash of salt, 1 1/2 tbs agar agar. Boil apple juice, add salt, and agar agar; simmer for 10-15 mins until agar agar is dissolved. Add ginger, pour over peaches. Refrigerate for two hours. To make pudding double the agar agar, once set blend with a tablespoon tahini. Enjoy!

More Amazing NYC Restaurants

Candle Cafe, NYC: Whole wheat tortilla filled with bean purée, grilled vegetables and tapioca cheese, served with homemade guacamole; steamed greens; and a vegan oatmeal chocolate chip cookie!!!! Amazing! http://www.candlecafe.com

Counter, NYC

Counter, NYC: Seasonal Tofu Scramble heirloom cherry tomato, grilled wild red onion, wild arugula; homefires; whole grain toast; side of tempeh bacon; coffee. Equals heaven. (I love NYC restaurants-http://www.counternyc.com/)

Quick and Easy Macrobiotic Meal

Sautéed veggie nori rollups, fried rice and buttercup squash. This is a super easy macrobiotic meal that is great if you are in a hurry. Lightly sautéed your choice of veggies in oil until tender, (I choose green cabbage, shitake mushrooms, kale, carrot) with a dash of SI sea salt, and shoyu to taste. Roll the veggies into a half sheet of nori. For fried rice, simply sauté cooked rice with sesame oil, a dash of rice vinegar and shoyu to taste. Dice squash and steam or cook in a pressure cooker.

Shout-Outs to Mooo...

Mooo... right here in Boston is known for being an amazing steakhouse, but what I love about any restaurant is the ability to accommodate all types of eaters.  I was overly accommodated by Mooo... today.  The chef made me a delicious meal of fresh roasted vegetables, including my favorite brussel sprouts and golden beets.  I also loved how their carrots were obviously bought from a farmers market.