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Bok Choy Salad.


Got this recipe from a friend, so I’m not sure of it’s original origin. However, it’s a delicious, easy to make summer salad. If you know where the recipe’s from let me know!

Bok Choy Salad

  • 2 heads baby bok choy
  • 3 bunches scallions
  • 3/4 cup chopped almonds
  • 3/4 cup raw unsalted sunflower seeds
  • 1 large package of uncooked Ramen noodles, crumbled


  • 3 Tbsp soy sauce
  • 1/2 cup brown sugar
  • 1/3 cup rice vinegar
  • 3/4 cup canola (or vegetable) oil


1. Chop bock choy + scallions.

2. In another bowl combine almonds, sunflower seeds, and 1 package of noodles (don’t use seasoning).

3. Whisk together all dressing ingredients in a separate bowl, adding the oil slowly at the end while mixing, to make sure the dressing emulsifies.

3. Combine dressing and all ingredients just before serving. NOTE:: the recipe makes a lot of dressing, so don’t pour it all on at once : )



Holiday Weekend.


To celebrate the 4th of July / the end of summer classes, I headed to my family friend’s summer house in the Berkshires, MA to rest, relax and get some sun. In true American fashion, lots of grilling happened– which resulted in amazing grilled vegetables and veggie burgers. I also made breakfast for everyone one morning – tofu scramble – which was incredibly well received and was told it “tastes better than eggs!”  Overall weekend success; now I’m back in Boston so expect more posts soon! ((tofu scramble recipe below))

Tofu Scramble (serves 4-5)

  • 1 block extra firm tofu (pressed)
  • 1 white onion, diced
  • 5 cloves garlic, minced
  • 1 yellow pepper, diced
  • 1 portobello  mushroom, diced
  • 1 zucchini, chopped
  • 1 avocado (to add to the finished product!)
  • EVOO
  • Low sodium soy sauce
  • Salt, pepper, assorted spices
  • Water

1. Before you get started, press the tofu while preparing the vegetables. To do this, wrap the block in a paper towel, and then in a dish towel. Set a semi-heavy object on top of the wrapped up tofu (like a book or large can) and let sit.

2. Dice onion and add to hot oil in a medium-large pan over medium heat. Saute onion until translucent but not brown (about 2 minutes) and then add in the minced garlic, salt, pepper, a little soy sauce + spices of your choice. Add a little water to the pan to avoid sticking. Saute for about a minute.

3. Add all chopped veggies to the pan (except avocado) and saute until vegetables are soft — this takes around 5-6 minutes, but the longer you let them cook, the better the tofu scramble will taste in the end. Be patient!

4. Once the veggies are almost done, remove the tofu from its pressing-station and break of small pieces into the pan, making sure to mix the tofu and the vegetables together. Add a little more soy sauce + spices to taste, to make sure it absorbs into the tofu.

5. Keep mixing everything together, adding a little water if the mixture starts sticking to the pan. Keep sauteing for another 5 or so minutes.

6. Serve hot with slices of ripe avocado + salsa.

Happy Summer!

Veggie Sandwich with Chickpea Spread!


Relatively simple, deliciously healthy vegan sandwich.

Veggie Sandwich with Chickpea Spread:

  • 2 slices of bread (I used spelt bread, toasted)
  • 1 kale leaf
  • 6 spears of asparagus, trimmed, roasted or sauteed
  • 1 carrot, shredded
  • A few heaping spoon fulls of chickpea spread (below)

Chickpea Spread – inspired by hipster food

  • 1 can chickpeas
  • 3-4 tbsp lemon juice
  • 2 Tbsp veganaise
  • mix of spices (I used basil, thyme, paprika, salt + pepper)
  • liquid smoke (optional, but a couple of dashes really add to the flavor)

Mix together all ingredients, adjusting to taste, either with a fork or in a food processor – just make sure not to over process, the spread should have some texture to it.

Easy Mushroom Miso Soup


I finally bought white miso at Whole Foods this week and have been slowly incorporating it into grain and noodle dishes I’ve been making. Tonight I just wanted a simple meal and since I had my miso, I figured I’d give some sort of modified version of miso soup a try. The finished product, which included a thinly sliced portobello mushroom, baby spinach and tofu was SO GOOD and so incredibly simple to prepare. It’s also really nutritious– filled with protein & vitamins.

I had no plans on blogging this recipe, so the amounts in the recipe are rough estimates, but seriously if you are a fan of miso soup just play around with it and it will be delicious. Yum!

Mushroom Miso Soup with Soba Noodles

  • About half a medium size pot of salted water
  • 1 portobello mushroom cap, very thinly sliced
  • 1-2 Tbsp organic white miso (add more or less depending on amount of water and taste preference)
  • Handful of baby spinach
  • 1-2 Tbsp low sodium soy sauce
  • Splash of rice vinegar
  • Small amount of tofu in small cubes
  • Soba noodles (optional, but makes the soup more filling. I used lotus root soba with buckwheat that I found at Whole Foods)
  • Ginger root, grated on a microplane

1. Bring salted water to boil and add soba noodles.

2. Thinly slice the portobello and cube the tofu.

3. Add the sliced mushroom, tofu, spinach, miso, soy sauce & rice vinegar to the pot of water and noodles. Reduce the heat and let everything simmer together for a few minutes (until the mushrooms are tender and the spinach is wilted), stirring regularly.

3. Taste the broth and add more miso or soy sauce if desired.

4. Grate in the ginger root to taste, stir and let simmer a few more minutes.

5. Serve and enjoy!

Creamy Avocado Noodles


First of all, let me apologize for the lack of recent posts. The end of the semester was crazy and then I did some traveling to New York so I haven’t had much time to cook. I ate lots of good vegan food in NY (post to follow) but finally now that I’ve had some time, I  present to you: CREAMY AVOCADO-BASIL NOODLES. Two of my favorite things are avocados and pesto and this dish is their love-child. It’s fantastic and extremely simple.

Creamy Avocado-Basil Noodles

  • 1 Ripe Avocado
  • 1 Bunch Fresh Basil
  • 2 Cloves Garlic
  • 1.5 (approx) EVOO
  • Lemon juice
  • Salt + pepper
  • Brown Rice Udon Noodles
  • Assorted steamed or sauteed vegetables (optional, but I used mushrooms, red onion & baby tomatoes)

1. In a food processor add garlic, EVOO, basil leaves, lemon juice, salt + pepper. Pulse to make sure garlic is well chopped.

2. Peel avocado and rough-cut into cubes. Add to food processor and blend with garlic-oil-lemon mix. Blend until well combined and you have a creamy consistency. Add more oil if necesary and more lemon juice/s+p to taste.

3. Bring a salted pot of water to boil and add Udon noodles. Boil until soft, approx 6-8 minutes.

4. If you’re adding vegetables, prepare when the noodles are cooking and set aside.

5. Once the noodles are cooked, drain and return to pot. Add avocado-basil sauce and toss together. Add vegetables if you so desire.

6. Top with fresh ground black pepper, serve & enjoy! Nom!

Green Goodness.


Inspired by the Green Goddess bowl at Life Alive in Cambridge – I decided to modify/recreate this wonderful meal at home. Recipe below!

Green Goddess with Soy-Ginger Sauce

  • Asparagus (a handful – about 5-6 spears, trimmed)
  • Whole Shitake Mushrooms (a handful)
  • Broccoli (approx. 1/2 cup)
  • Baby Spinach (or kale)
  • Alfalfa Sprouts
  • Cooked Green Lentils (1/2 cup)
  • Avocado, sliced
  • 2 cloves garlic, thinly sliced
  • LOTS of grated ginger root (a few tablespoons)
  • 1 cup brown rice
  • Soy Sauce
  • Rice Vinegar
  • White pepper
  • Black pepper
  • Red pepper flakes (to taste)
  • Water

1. Start cooking brown rice – use 1 part rice and 2 parts water. Cook for about 40 minutes.

2. Prepare soy-ginger sauce by combining in a small bowl, equal parts soy sauce and rice vinegar. Grate in fresh ginger and add white & black pepper and red pepper flakes to taste. Thin out/expand the liquid with a little bit of water.

3. Trim asparagus and wash all vegetables.

4. Over a separate pot of boiling water, steam asparagus, mushrooms, broccoli, lentils & spinach. Over the vegetables sprinkle the sliced garlic and some grated ginger. Steam until all vegetables are soft and spinach is wilted. This took about 15 minutes, but just keep an eye on it to make sure the veggies don’t get overcooked.

5. As the vegetables begin to soften, spoon a few tablespoons of the soy-ginger sauce onto the veggies.

6. Over brown rice, put a portion of steamed vegetables. Drizzle the rest of the sauce and top with cold sliced avocado and alfalfa sprouts.

Vegan Banana-Berry Pancakes + Blackberry Maple Syrup


These vegan pancakes are simple, quick, delicious + you probably already have all the ingredients in your kitchen. With no eggs, dairy, oil or processed sugar they’re relatively healthy as far as pancakes go. Recipe below!

Banana-Berry Pancakes

  • 1.5 cups whole wheat flour
  • 2 Tbsp raw sugar
  • 2 tsp baking powder
  • 1.5 cups almond milk
  • 2 Tbsp ground flax seeds
  • 1Tbsp agave nectar
  • 1 cup frozen mixed berries (I used strawberries + blackberries)
  • 1 banana, mashed

1. In a large bowl combine flour, sugar & baking soda.

2. In a separate bowl combine almond milk, vanilla, flax & agave.

3. Pour the wet mixture into the dry and mix until smooth. Once combined add in the fruit.

4. In a non-stick pan, spoon batter (approx. a heaping table spoon) and cook on each side until golden brown.

Blackberry-Maple Syrup

  • 1 cup maple syrup
  • 1/3 cup blackberries

1. Boil maple syrup and blueberries together in a small pot, covered, until the berries heat up and pop.

2. Reduce to a simmer for about 15 minutes, then uncover for 5-10 more & serve!