Cooking Millet & Quinoa Together + Millet Quinoa Pilaf with Corn, Zucchini, Carrots, Onions & Garlic Scapes with Fresh Parsley


Lately, I have been cooking millet and quinoa together. Even though I have a way to make perfect millet every time, I like the flavor of both grains together. So I make a big batch (in my smallest pot, haha!) and store if for pilafs like this one, salads and even as an addition to my morning shake-y shake. The pilaf was inspired by a salad my husband had for lunch that had quinoa, parsnips, and pistachios.

Cooking Millet and Quinoa Together
1/2 cup millet
1/2 cup quinoa
2 cups filtered water

Place the millet and quinoa in a small pot. Cover with the water and bring to boil. Reduce to a simmer and cover. Cook for 10 to 15 minutes or until the water is absorbed. Turn off the heat and let cool. Fluff with a fork while still in the pot. Use immediately or store in an airtight container for up to a week.


Now, I know it is summer when I see garlic scapes at the farmer’s market! Salad! Dressing! Hummus! Sautéed with vegetables! Oh my goodness, that is a lot of exclamation points! Plus, not to mention, the corn, zucchini, colorful carrots and fresh parsley. All from one organic farmer, all now in one bowl in my home. Love this dish!

1/2 cup cooked millet
1/2 cup cooked quinoa
1 small onion
1 zucchini
3 carrots, any color
1 ear of corn
3 garlic scapes
Fresh parsley, a bunch

Prep all of the vegetables. Sauté in water or oil. Mix with cooked millet and quinoa. Enjoy!

Creamy Tahini Dressing, Parsley Optional



I love making my own dressing and recently this one has become our number one fave. I think it is the amazing Soom Tahini that I am using. This recipe makes 2 cups. Store it in a jar in the refrigerator.

1/2 cup tahini
1 1/4 cups filtered water
1 tablespoon chickpea or sweet white miso
1 tablespoon stoneground mustard
1 clove of garlic
The juice of 1 lemon
Salt, a pinch

Place in Vitamix or blender and let it rip until smooth. Store in a jar. Enjoy on salad or anywhere you would use a creamy, tangy saucy dressing!

Note: if you use parsley, add about 1/3 of a bunch this size.The dressing will be a lovely light green color!


Fab Aquafaba Chocolate Chip Cookies


I played with my favorite chocolate chip cookie recipe to see what would happen if I used aquafaba (aka bean water) instead of other egg replacers I have used in the past like applesauce and flax eggs. It worked great! These cookies are the best of both worlds – crispy and chewy. So basically, every time I make chickpeas, I will be making these cookies!

Makes about 9 cookies using a 3 tablespoon ice cream scooper

3/4 cup + 2 tablespoons whole wheat pastry flour
1/2 cup vegan cane sugar
2 tablespoons coconut sugar
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup vegan chocolate chips (I used Enjoy Life Dark Chocolate Morsels)
1/4 cup sunflower oil
3 tablespoons aquafaba
1/2 teaspoon vanilla extract

Preheat oven to 350. Line a baking sheet with parchment paper.

Mix the dry ingredients in a big bowl. Add the oil, aquafaba abd vanilla and mix well. Using the ice cream scooper, scoop out the dough onto the sheet with a bit of space in between the cookies.

Bake for 15 minutes. They will be puffed up and won’t look done. Let the cookies cool so they can finish their magic outside of the oven and deflate into these perfectly chewy and crispy cookies. Enjoy!

Taste Test: Charm School Chocolates


Say Oh My Vegan Chocolate! And now say Oh My Vegan White Chocolate!

These chocolates are super fabulous. I spied a bar of Charm School Chocolates Vanilla Bean White Chocolate with Caramelized Rice Crisp sat The Stand in Norwalk, CT while having lunch with our niece. We all ordered the “BOC,” the Breakfast of Champions AKA avocado toast, and smoothies but this chocolate topped the meal off. Frankly, I would have had a bar for lunch if I saw it before the BOC.

I found their website and ordered some loot. It came wrapped in a cold pack with a little piece of paper announcing what I was going to find on the inside. I got 4 chocolate bars – the vanilla white bean with rice crisps, vanilla bean white, coconut milk chocolate and coconut milk chocolate – which were wrapped with a little piece of string (cute!) and a jar of – hold onto your hat – toffee almond bites AKA chocolate covered almonds. And they threw in a sample of their vanilla cappuccino crunch. How nice of them.


All of the bars are delicious and I am trying to eat small bites a time so they will last a while I kind of accidentally ate the chocolate covered almonds over the course of a day. They are that good!


If you find these chocolates buy them ASAP or just go ahead and order some from the website. You will be in vegan chocolate love!

Veganized Russian Potato Salad

IMG_8521Potato salad = summer. And when I saw a salad like this in the case at Whole Foods, I knew I had to make my own vegan version. Potatoes. Peas. Carrots. Pickles. Onions. What is there not to love??

These measurements are based on what I had in the house so use your judgement when adding everything together. How much mayo and mustard? Start with a dollop and a squeeze and then keep going until you have the perfect consistency for your taste.

Note: I bought a bag of frozen peas and carrots to make this easier but it is just as easy to dice up some carrots and steam them while the peas defrost.

4 yukon gold potatoes
1 dill pickle
1 overflowing cup frozen peas and carrots
1/4 cup dice red onion
Vegan mayo (store bought or homemade), to taste
Stoneground or Dijon mustard, to taste

Cut the potatoes into quarters or smaller if too big. They should be about bite size. Steam until just soft enough to pierce with a fork. Set aside to cool.

Defrost and heat the peas and carrots. Drain and set aside.

Dice the pickles and red onion.

Place the potatoes, peas and carrots in a mixing bowl. Add the pickles and onions. Add mayo and mustard and gently mix together. Taste and adjust. Enjoy!

Chocolate Mousse Pudding


I just love this chocolate mousse pudding. I couldn’t decide what to call it – mousse or pudding. It’s both! If you like to call your food raw, then you can call it raw chocolate mousse pudding. It is made from walnuts, cashews and sweetened with dates. I make it my Vitamix so it comes it perfectly smooth.

If you don’t have a Vitamix, please get one. I know they are expensive but it is totally worth it. You will use it at least once a day if not more. If you still don’t have a Vitamix, soak the nuts and dates separately. Soak the walnuts and cashews in one bowl and then discard the soaking water before adding them to the blender. Soak the dates in the cup of water you will be using to make the mousse and then add the soaking water and dates to the blender. That soaking water is liquid gold!

Dates vary in size and sweetness, so if the end result doesn’t come out sweet enough, you can always add a teaspoon or two of date or maple sugar. For variations, you can do a 1/4 cup cashews + 1/4 cup Brazil nuts and/or use plant milk!


makes 2 to 4 servings, about 2 cups

1/2 cup raw walnuts
1/2 cup raw cashews
1/4 cup raw cacao powder
6 Medjool dates
1 cup water
Diced strawberries, for garnish
Cacao nibs, for garnish

Place everything into the Vitamix and let it rip until smooth. Refrigerate until ready to use. Garnish with diced strawberries and a few cacao nibs. Enjoy!

A Full On Vegan Summer Time BBQ!


Originally Published on, here are some grilled versions of my recent recipe posts. This cute illustration is by Valeria Clark.

It is finally summer here in the City. There’s nothing tastier than the smoky-charred flavor that comes off the grill, so here are a few ideas for something a bit different.

Grilled avocados! Yes you read that right. We are topping our grilled avocadoes with smoky salsa verde, a spicy and smoky mix of tomatillos. Next, we are grilling corn and mixing it with fresh purple cabbage, bright orange carrots, and crispy peppers for a colorful, flavorful salad. And finally, garlicky chipotle potatoes and onions.

To wash it all down, we are making a refreshing sweet watermelon lemonade, and for dessert, grilled pineapples and a side of chocolate raspberry ice cream.

Get that grill going! These recipes make enough for eight servings.

Grilled Avocados
4 avocados
Sunflower oil
Salt and pepper

Cut the avocados in half lengthwise by running a big knife around the avocado from the top around the bottom and back to the top. Twist the avocado open and hit the pit with the edge of the knife. Twist it and remove the pit.

Brush each avocado half with sunflower oil and season with a pinch of salt and pepper.

Lay each avocado flesh-side down on a hot grill. Resist the temptation to move them for at least 3 minutes, allowing the grill to do it’s magic. Pick up one avocado carefully and check for grill marks. When they are nice and charred, remove them from the grill.

Gently place the avocados on a serving platter and set aside.

Smoky Salsa Verde 
8 tomatillos
1 jalapeño pepper
2 cloves are garlic
1/2 small red onion
1/4 cup water

Take the paper off the tomatillos, wash them, and slice in half.

Slice the jalapeno in half. Place the tomatillos and jalapenos cut-side down on the grill.

Peel the garlic and coarsely chop the onion. When the tomatillos and jalapeños are nicely charred, place in the blender. Add the garlic, onions, and water. Blend.

Grilled Corn Slaw with Honee Lime Dressing 
4 ears of corn
1/2 head of purple cabbage
4 big carrots
1 red pepper
1/4 cup fresh cilantro
3 limes
2 heaping tablespoons stoneground mustard
1 tablespoon Bee Free Honee or agave
Salt and pepper

Shuck the corn and place ears directly on the grill. Allow the corn to char on all sides, turning it until there are plenty of grill marks. Set aside to cool.

Thinly slice the purple cabbage. Shred the carrots either on a box grater, or using the shred blade of a food processor. Cut the pepper into a small dice. Chop the cilantro. Add to a bowl and set aside.

Whisk together the juice of the limes, mustard, and sweetener (either Honee or agave). Season with a pinch of salt and pepper. Taste and adjust the flavor to your liking.

Slice the kernels off the cob and add to the bowl of vegetables. Pour the dressing over the top and mix well. This salad is great if you give it a little time to marinate.

Garlicky Chipotle Potatoes and Onions 
8 yukon gold potatoes
2 white onions
4 cloves of garlic
2 teaspoons chipotle powder
2 teaspoons sunflower oil

Cut the potatoes into quarters. Slice the onions in half and then slice into thick half moons. Mix together in a big bowl. Add the oil and mix to coat.

Crush the garlic with a garlic press and sprinkle over the potatoes and onions. Sprinkle with chipotle powder and a pinch of salt. Mix well.

Place the mixture on a big piece of foil and then wrap the potatoes in a pouch and seal it well. Place it on the grill, in one corner, and cook for at least 30–40 minutes. Carefully open the pouch and test with a fork to make sure they are tender and crisp.

Sweet Watermelon Lemonade
1 cup water
The juice of 4 lemons
4 cups chopped watermelon (remove seeds)
1 cucumber (remove seeds)
1/4 cup Bee Free Honee or agave

Add the water and fresh lemon juice to the blender. Chop the watermelon and cucumbers and remove the seeds. Add to the blender. Add the Honee or agave. Blend for a few seconds.

Strain through a fine mesh strainer. Press it through to get as much juice out as possible. Pour into a big pitcher with ice.

Grilled Pineapple
1 ripe pineapple *
2 tablespoons coconut sugar
Sunflower oil

* To determine if a pineapple is ripe, check out the flesh. It should be bright with some yellow color. Also, smell the pineapple. It should smell pineapple-y, all the way from the top to the bottom.

Cut the pineapple into rounds. Brush with oil and sprinkle with coconut sugar.

Place the seasoned side directly onto the grill and, just like the avocados, resist the temptation to move them for at least 3 minutes, allowing the grill to do it’s magic. Pick up one piece carefully and check for grill marks. When the first side is nice and charred, brush the tops with oil and give a sprinkle of sugar. Flip them over and grill for another few minutes.

Chocolate Raspberry Ice Cream
2 cans coconut milk
1 cup raspberries
1/2 cup raw cacao powder
3/4 cup vegan sugar
1 teaspoon vanilla extract

Place the coconut milk, raspberries, and cacao powder into the blender. Let it rip until combined.

Place a fine mesh strainer over a big bowl and pour the mixture through. You might have to do this in few batches. Use the back of a spoon and press the mixture through the strainer to press out the raspberry seeds.

When all of the coconut milk mixture is through the strainer, add the sugar and vanilla and whisk to combine.

Chill for at least 2 hours. Pour the mixture into the ice cream maker and churn for 10 minutes.

Enjoy dishes from this colorful, refreshing grilled feast all summer long!

Caramelized Pineapples with Pistachio Dust


What to with a beautiful pineapple besides just slice it up? How about a sprinkle of sugar and some pistachio nuts! I serve these warm with a little homemade ice cream.

Note: I did not core the pineapple so we had to cut around it. My husband said I need a pineapple corer. Is there such a thing?


4 slices of fresh pineapple
2 teaspoons coconut sugar
2 tablespoons pistachios

Preheat the oven to 350. Line a baking sheet with parchment paper.

Lay the pineapple slices on the baking sheet and sprinkle with about 1/2 teaspoon of sugar each. Bake for 15 minutes.

As the pineapple are cooling, grind the pistachios in the food processor until they are fine particles.

Place the pineapple slices on a serving dish and dust with the pistachios. Enjoy!

Corn & Cabbage Slaw with Honee Lime Dressing


I love this slaw. It screams SUMMER and RAINBOWS!

Red cabbage.
Orange carrots.
Yellow corn.
Green cilantro.
Purple cabbage.

When you find the first corns on the cob of the season, shuck those babies and make this dish. I like corn raw but you can cook it on the grill or boil it. No matter how you slice it (ha!) you will end up with a crunchy, flavorful, oil free pile of goodness.

Note: some people hate cilantro. I totally get it. One way to mitigate the cilantro-ness is to add chopped scallions or red onions. Also marinating the slaw for an extra 30 minutes mellows it out. But if that is just too much to bear, use parsley instead.

Best served day of.

Makes enough for 2 to 3 plates

2 ears of corn
1/4 of a head of purple cabbage
2 carrots
1/2 red pepper
Cilantro, a few sprigs

Cut the kernels of corn from the cob. Shred the cabbage. Grate the carrots on a box grater or in the food processor using the shred blade. Dice the pepper and mince the cilantro.

Toss together.

Honee Lime Dressing
2 limes
1 heaping tablespoons stoneground mustard
1 tablespoon Bee Free Honee
Salt, a pinch

Whisk together the dressing ingredients.

Pour the dressing over the slaw and toss to coat. Marinate for an hour or so. Enjoy!

Garlicky Smoky Chipotle Potatoes & Onions


These potatoes are smoky and spicy. There is not much else to say because they are so easy to make and such a delicious accompaniment to any meal. Or as a meal. Personally, I eat these piled high with fresh guacamole.

4 yukon gold potatoes
1 small white onions
2 or 3 cloves of garlic
1 teaspoon chipotle powder
2 teaspoons sunflower oil

Cut the potatoes into quarters. Cut the onions into chunks, about the same size as the potatoes. Press or mince the garlic. Toss the potatoes, onions and garlic with the chipotle powder and oil.

Place onto a big piece of nonstick foil and wrap into a pouch. Bake in a 400 oven for 30 minutes. At the 30 minute mark, carefully open the pouch and cook for another 15 minutes. Enjoy!