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burgadillas 2.0

Four years ago [whoa], I shared a throw-together recipe for one of my husband’s favorite homemade meals: vegan burg-adillas. They had become something of a treat food staple in our home, akin to “pizza night” and “let’s get takeout” of

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vegan lentil meatloaf.

Comfort food at its finest – and honestly, one of the things I liked least as a kid – meatloaf is a wintery staple. Dip it in ketchup and serve with buttery mashed potatoes, and you have the perfect 1950s

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Pea, Herb and Almond Crush from the I Quit Sugar Cookbook.

If you grew up detesting peas, this might be the dish that starts a new love. The ingredients are tremendously springy, too! This is my next foray into the I Quit Sugar Cookbook – quite possibly my new favorite thing, and

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brussels sprouts hash with walnuts and apricots.

Apparently winter has descended on NYC again, so until Mother Nature finds her springtime rhythm, let’s embrace the opportunity to eat the last of the winter produce!  I’ve been saving this recipe in the back end of the blog for

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meatless monday meal plan #3

Take the guess work out of a full week of meals. Check out our weekly meal plan options.

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Expert Series: local, sustainable, organic. Uri Attia of Portable Chef.

Welcome to this week’s Expert Series video. I sat down with Uri Attia of Portable Chef, a farm-to-table meal delivery service in New York City.  Check out Uri’s story here, along with his fascinating insights into local eating, homecooking, and

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easy veggie-centric meals [no recipe required].

Cooking can be a lot of fun. It can also be a lot of work, and when you’re short on time with a to-do list that’s a mile long, it can be easy to let it fall to the bottom

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tomato stew with butternut squash and lentils.

Squash might just be the best veggie ever. Okay, I can’t say that. All veggies are awesome and wonderful in their own way!  But really: squash is incredibly delicious and makes any meal feel a little luxurious. They’re packed with

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homemade gluten-free granola.

So listen. Granola is really expensive to buy, especially any gluten-free variety. It also tends to be a sugar-bomb and, depending on the brand, can have all sorts of funny oils and binders added.  Take a peek at the product

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plant-based kitchen essentials: oven-roasted brussels sprouts.

Brussels Sprouts are in season. Hallelujah. I can remember detesting these with a fiery passion as a child. Only when they were coated in a good 1/2″ of butter and brown sugar would I even consider eating them, and even

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coconut milk okra curry.

Curry is a simple, delicious way to combine veggies, plant proteins, and anti-oxidant rich spices into one meal. Also, as a bonus for families and busy folks in general, it’s a super way to make a time-efficient big batch of

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tomato “teapots”.

The Vegan Month of Food continues! Today’s post is a quick one to show just how easy it is to create awesome meals with just a few all-plant ingredients. (As a bonus, you get to make vegan parmesan, which keeps

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vegan pumpkin alfredo ‘noodles’.

If you’ve never tried kelp noodles, I highly recommend. They are a seaweed-based  raw alternative to regular pasta (read: gluten-free, non-starchy, all delicious). While many people get their daily intake of iodine from eating dairy or processed, refined foods containing iodized

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mediterranean quinoa salad with apricots and walnuts.

Happy Vegan Mofo Week #3! In honor of this fine Monday, I wanted to share with you this rad preparation for quinoa. I love quinoa. It’s a little silly how much I love quinoa, actually. I discovered it in the

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eggplant luxury boat.

 I love this time of year for the massive variety available at the farmers market. We are lucky to have an NYC Greenmarket in a park close by, and being able to visit every Saturday to stock up for the

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black eyed peas mashup [vegan mofo day #2].

I am a huge fan of beans. As I’ve blogged about before, they are a fabulous source of vegan protein, uber-filling, and packed with great minerals and vitamins. We have them at home usually 4-5 times a week, and I

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easy-peasy ‘cheesy’ peas.

Why I love this: It’s versatile: as a side, a salad add-in, or a meal all to itself, these little peas can be whatever you need them to be (perhaps even a date for a fancy party? I didn’t ask, but

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warm beet-and-apricot quinoa salad.

Alright. Confession time. I don’t always follow recipes. In fact, most of what comes out of our kitchen is improvised… it starts with some kind of ingredient inspiration (which I ask dinner guests to suggest before they arrive), a vague

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raw zucchguine with walnut-basil pesto.

Cook along with me! Let’s make this together on YouTube! I first discovered raw food in 2009 in the middle of my quest to be my healthiest (fittest) self. I loved how I felt when I ate it: truly nourished

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nutty sweet potato bake.

The challenge: combining a handful of different seasonal produce into a dish that could bake alongside the other food prep I had put together for the week.The ingredients: sweet potato, onion, eggplant, green beans.The household request: more cashew cheese in

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grilled tofu with walnut-‘parmesan’ pesto.

It is HOT! (Don’t you love it?! I am pretty positive I could live somewhere tropical year round and feel okay about it. All this sunshine! I am one happy camper these days.) I hope you’re staying cool where you

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‘unbelievably vegan’ baked tempeh.

So you have a friend/ partner/ family member who is resistant to your plant-eating ways. Perhaps they wonder aloud when you will “go back to normal” and resume eating meat. Perhaps they just just can’t get on board with the

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five-step vegan chili.

Chop.  Drop. Stir. Add. Simmer.   Really. It’s that simple! I grew up loving chili (and still do!). There’s nothing quite like a hot bowl of hearty goodness, and when it’s served without animal ingredients – and less upset digestion

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tangy “buttermilk ranch” dressing [vegan].

Happy Fourth of July weekend, everyone!  Nothing says fun summer celebration like barbecue gatherings — but the food options at these aren’t always vegan-friendly. Never fear, plant-based folks: with a little creativity, a weekend of socializing and celebrating can be

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mushroom medley bowl

Do you ever have those weekends where things just align? I love that. I particularly love when it happens with great food, when inspiration strikes and the necessary ingredients to act on it happen at the same time.  This was one

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veggie pasta [without the pasta].

According to some researchers, we should be eating several bushels a day of vegetables in order to get the adequate amount of nutrients our bodies need. Don’t get me wrong: I love vegetables – I do! – but the prospect

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zucchini pizza.

It’s finally here! Zucchini season! These little boats of goodness are perfect for all kinds of creative recipes. (I tweeted last week about my adventures in making Oh My Veggies’ peanut-quinoa stuffed zucchini, which was just the start of the

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Posted in dinner, health coaching info, homepage featured, kid-friendly recipes, musings, recipes

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