Creamy dreamy green smoothie with avocado, kiwi and aloe


Green smoothies are one of those things that you can never have enough variations on. So here’s a new one, my favorite of the moment. This one is super-creamy thanks to avocado, banana, and coconut milk. The kiwi and aloe juice add a very unique refreshing flavor dimension. And of course it’s got kale AND spinach for extra green goodness. So all in all, a nice nutrition-packed powerhouse to turbo-boost to your day without caffeine. Give it a try! These things are strangely addictive. Makes enough for 2-3 servings. I make a big batch every few days and portion out into mason jars to bring to work (I tend to drink them in the morning while everyone is sipping their coffee).

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Banana coconut pecan bread


Banana bread is one of my husband’s favorite baked goods, so I knew the time was ripe (hehe) when I saw the last three bananas of my Costco purchase going past their prime on the counter. Here is a gluten-free, dairy-free variation that uses the natural sweetness of dates to bring the processed sugar way down, and is moist and not too crumbly thanks to the addition of applesauce and coconut milk. Easy, hearty, and refrigerates well. Works great as a packable on-the-go breakfast or a snack. Toast a slice and spread it with peanut butter or cream cheese perhaps? Makes 1 large loaf.

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Veggie miso ramen with roasted eggplant


More soup here, inspired by the continued cold weather! Ramen is a traditional Japanese noodle soup that has been enjoying quite a renaissance lately in the Bay Area (there seems to be a new ramen joint popping up every week here), so naturally I had to join in the fun. Ramen is traditionally prepared with wheat flour noodles, but rice noodles are a cheap, easy and perfectly tasty gluten-free substitute. A rich broth is poured over the noodles, and then all sorts of fun toppings can be added. My version (which makes no pretense of being a traditional ramen) uses a simple veggie-miso broth, with fresh gailan (Chinese broccoli) greens and tofu for protein, and is topped with scallions and caramelized roasted eggplant slices. This is a perfect one-bowl dinner that’s fun to prepare, delicious, makes a nice presentation, and is super-healthy! Serves 4.

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Un-chicken soup


There’s a reason they call it Jewish penicillin….a bowl of homemade chicken soup just might be the most comforting, soothing, healing food ever invented. But, my fellow-non-chicken-eaters, do not despair! I have made it my mission to come up with an un-chicken version that is just as delicious and comforting, and I am sharing it with you today. Complete with a light yet rich broth (with just the right amount of oil on top, and a nice golden color), a bit of hearty brown rice (not showing up in the photos because it was hiding at the bottom of the bowl), and packed with all of my favorite classic chicken-soup veggies (the ones I would sneak into the kitchen to pluck out of the stockpot: onion, carrots, celery, zucchini and parsnip). So whether you’re trying to get over a cold, or just want some classic Jewish comfort food on a cold winter night, give this a try.

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Smoked salmon frittata


So, I am actually a pescatarian, and though most of my recipes are vegan, you may notice I do post the occasional recipe containing eggs, and once in a blue moon, a fish recipe (this is my first). This one is a must-share. I was perusing my fridge, wondering what to make for dinner tonight and came across eggs and a stash of smoked wild Alaskan sockeye salmon from Costco (sooo delicious, but hard to get through a Costco-sized quantity when you’re the only fish eater in the house!). So I decided it was going to be a breakfast-for-dinner night. I think you’ll find this flavorful dish to be an absolute delight – there is just something so cheerful and sunshiny about seeing this bright yellow frittata puff up in the oven. And it took me about 40 minutes flat from start to finish! This high-protein, low-carb dish is the perfect centerpiece for a hearty brunch or a light healthy dinner. Serves 4.

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Sweet potato vegan shepherd’s pie


It may not be the world’s most photogenic food, but shepherd’s pie has been a favorite of mine since I was little (my mom was even so kind as to make it for our vegetarian Thanksgiving dinner this year, yum!), so naturally I have been experimenting with veg-ifying it over recent years. In the process, I discovered that sweet potatoes are one of the best things to ever happen to this classic rustic dish. My version features zucchini and peas in a protein-rich meaty filling made of textured vegetable protein. This one takes a little longer but can be easily prepped ahead of time, and is so worth it! Perfect cold weather food. Serves 6.

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