Vegan Poke

I recently tried the new Trader Joe’s vegan poke made with beets, which was very good but also very easy to make at home, so I was inspired to make my own version. This beet poke is flavored with soy sauce, sesame oil, sesame seeds green onions and seaweed flakes. It’s absolutely perfect in poke bowls as well as sushi rolls.

Continue reading “Vegan Poke”

Vegan Caviar

Today we’re talking about Spherification, which is a lot more fun than it sounds, because it’s the process of making these beautiful, glistening, pearls of vegan caviar. This process is quick, easy, inexpensive, and the possibilities are endless. You can make any color or any flavor – sweet or savory – that you like. And most importantly, it’s a blast to create the little pearls, and a fantastic activity to do with kids!

Continue reading “Vegan Caviar”

Mushroom Burgers

These vegan mushroom burgers are the best veggie burgers, if you enjoy mushrooms. They are healthy, high in protein, fiber and vitamins, with a wonderful texture and taste. Plus they don’t crumble, and can even be cooked on a grill without falling apart. Filled with wholesome ingredients like cremini mushrooms, oats, and walnuts, this is a burger you can feel good about eating!

Continue reading “Mushroom Burgers”

Beer Battered Onion Rings

These beer battered onion rings are incredibly light and crispy. You don’t have to limit yourself to just onions rings either. This batter will work incredibly well on any vegetable you like!

Continue reading “Beer Battered Onion Rings”

Cottage Pie

This hearty vegan Cottage Pie, made with high-protein textured pea crumbles and topped with creamy smashed Yukon Gold potatoes, is the classic comfort food, and a definite crowd pleaser!

Continue reading “Cottage Pie”

NY Flagels

Flagel? What’s a flagel? If your favorite part of the bagel is the chewy, crunchy crust, you’re going to love NY flagels, which are basically flattened out bagels with a much larger crust to bready interior ratio!

Continue reading “NY Flagels”

Reuben Sandwiches

These vegan Reuben sandwiches are made with thinly sliced, seasoned beets layered on toasted rye bread, melted plant-based cheese, lots of tangy sauerkraut, and creamy Russian dressing.

Continue reading “Reuben Sandwiches”

Russian Dressing

This creamy, spicy and tangy vegan Russian dressing is perfect for serving with Reuben sandwiches.

Continue reading “Russian Dressing”

Brioche French Toast

Who knew that you can make fantastic French Toast without any eggs! This vegan French toast tastes possibly better than the traditional. It’s creamy on the inside, with the thinnest layer of crackly, caramelized, cinnamon-sugar crust.

Continue reading “Brioche French Toast”

Vegan Gyro

Traditional gyro is cooked on a vertical spit, and thin slices are shaved off and served on pita bread with tomatoes, onions and tzatziki. Growing up in Greece, I had my fair share of gyro and souvlaki as a child. Going vegan does not mean I never get to eat gyro again. This, even better, and definitely healthier vegan gyro, is made with seitan, and is incredibly similar in taste and texture to the traditional recipe.

Continue reading “Vegan Gyro”

Vegan Tzatziki

This creamy, garlicy, vegan tzatziki dip is perfect for serving with seitan gyro wraps! It is made exactly like the traditional version, except with the dairy swapped out for some plant-based sour cream or yogurt.

Continue reading “Vegan Tzatziki”

Vegan Brioche

This rich, soft and tender vegan brioche does not contain a hint of dairy or eggs! The brioche is perfect with butter and jam, toasted, and it makes incredible French toast.

Continue reading “Vegan Brioche”

Chocolate Chunk Cookies

The perfect, classic, chocolate chunk cookie with crispy edges, a chewy middle, and big pools of melty chocolate throughout!

Continue reading “Chocolate Chunk Cookies”

Better Than Tuna Salad – Vegan

This vegan Better Than Tuna Salad is made with artichokes, chickpeas, and a special ingredient that makes it taste like it’s fresh from the sea. This version not only tastes incredible, it’s much healthier, and of course 100% cruelty-free!

Continue reading “Better Than Tuna Salad – Vegan”

Cavatelli & White Bean Stew

This hearty and comforting Cavatelli & White Bean stew is made with simple, wholesome ingredients. The little Cavatelli shells are the perfect shape to catch all the delicious broth.

Continue reading “Cavatelli & White Bean Stew”


Tofu was first invented in China over two thousand years ago. Traditionally tofu is made from soybeans, although it can also be made from chickpeas, lentils, peas or any type of bean.

Continue reading “Tofu”

Tostones – Twice Fried Green Plantains

CJ’s mother’s side of the family is from Puerto Rico, and these Tostones, or twice fried green plantains, are a recipe from his childhood. His aunt showed me the technique she uses to get the lightest, crispiest tostones that are never heavy or greasy. They are a unique substitute for anytime you might serve french fries, or as a snack, and are incredible dipped in our mouthwatering Pio Pio sauce.

Just a word of caution, though…these tostones are seriously addictive!

Continue reading “Tostones – Twice Fried Green Plantains”

Peruvian Sandwiches with Crispy Oyster Mushrooms & Aji Verde

These succulent sandwiches made with Crispy Oyster Mushrooms & Aji Verde are a spin on a traditional Peruvian roasted chicken recipe. The chicken is replaced with oyster mushrooms marinated in herbs and spices, and seared until crisp. The mushrooms are then layered on a crusty ciabatta roll, with sliced avocado, red onion, microgreens and the most delectable green sauce.

Continue reading “Peruvian Sandwiches with Crispy Oyster Mushrooms & Aji Verde”

Peruvian Aji Verde

We used to go to a Peruvian restaurant in NYC called Pio Pio, that had the most incredible green sauce! It was worth going there just for the sauce, so I had to make a vegan version. You are going to want to pour this spicy, garlicky, herby and creamy aji verde on everything – burritos, tacos, Buddha bowls, pasta, empanadas, scrambles, rice, sandwiches, samosas…you might even want to just eat it with a spoon.

Continue reading “Peruvian Aji Verde”

Carrot Birthday Cake For Your Pup

Ok, yes…I admit we spoil them. But nobody deserves it more than these guys! So, for Finn’s first birthday with us, I made them a Carrot Cake with Peanut Butter Frosting, and decorated with their favorite dog biscuits and some crushed peanuts!

Continue reading “Carrot Birthday Cake For Your Pup”

Fluffy Healthy Pancakes

These vegan pancakes are incredibly fluffy, healthy and easy to make. No one will know that they are made without eggs, dairy, or oil. They are fantastic with just some good maple syrup and vegan butter, or topped with caramelized bananas & walnuts, berries, fruit, chocolate chips, dairy-free nutella, or nut butter.

Continue reading “Fluffy Healthy Pancakes”

Tiramisu – Vegan

This creamy vegan Tiramisu is irresistible, with espresso and coffee liqueur soaked “ladyfingers”, nestled in rich, lightly sweetened cream layers. This dessert tastes just like the original version, but it contains no dairy, and no raw eggs.

Continue reading “Tiramisu – Vegan”

Roasted Beet and Ginger Soup

The first time we had this nourishing beet and ginger soup, was when a friend made it for us, and it blew us away by how delicious it was. This is my version of the soup she made for us. This soup is fragrant, creamy, slightly sweet and earthy.

Continue reading “Roasted Beet and Ginger Soup”

Nutritional Yeast

Nutritional yeast, also known as nooch, is a healthy superfood full of protein and nutrients. It tastes cheesy and nutty, but it’s completely dairy free and vegan! Nutritional yeast can be used in hundreds ways to add fantastic flavor to dishes.

Continue reading “Nutritional Yeast”

Spinach & Feta Quiche – Vegan

A flaky, buttery crust is filled with lusciously creamy vegan custard, sauteed mushrooms, onions, spinach, sun-dried tomatoes, and plant-based feta cheese. I promise you that if you serve this Spinach and Feta Quiche to your family or friends, they will never guess it contains no eggs or dairy!

Continue reading “Spinach & Feta Quiche – Vegan”

Vegan BBQ Rib Sandwich With Rainbow Slaw

These succulent “ribs” are slathered in spicy BBQ sauce and topped with creamy rainbow slaw. The ribs are made with seitan, a very popular vegan meat substitute.

Continue reading “Vegan BBQ Rib Sandwich With Rainbow Slaw”

Chickpea & Mushroom Pesto

A spin on the classic, this Chickpea and Mushroom Pesto is loaded with mushrooms, chickpeas, buttery pine nuts, and fragrant basil.

Continue reading “Chickpea & Mushroom Pesto”

Hail Seitan!

Seitan (pronounced say·tan), is a popular vegan, high protein meat substitute, which has been around for centuries. Made from vital wheat gluten, seitan is a healthy meat alternative that can be transformed into plant-based meats like chicken, deli meats, sausages, burgers, bacon, and more.

Continue reading “Hail Seitan!”

Vegan Chocolate Mousse

This luxurious Vegan Chocolate Mousse is creamy, fluffy and chocolaty. Serve the mouse plain, with berries and a dollop of whipped cream, or use it as a filling for a decadent chocolate mousse cake.

Continue reading “Vegan Chocolate Mousse”

Baklava – Vegan

This is a veganized version of the baklava my grandmother, who was an amazing cook, always used to make for us in Greece. I had been under the wrong assumption that phyllo pastry was made with butter, and therefore not vegan. Once I realized that phyllo is actually made with oil and is actually 100% vegan, the rest of the recipe was easy.

Continue reading “Baklava – Vegan”

General Tso’s Crispy Tofu

Crispy tofu chunks and vegetables are glazed in a delectable, sweet and spicy vegan General Tso’s sauce, that’s so much better than take-out Chinese.

Continue reading “General Tso’s Crispy Tofu”

Rainbow Slaw

This creamy, crunchy slaw is bright, colorful, tangy and delicious. It’s fantastic with so many dishes, including veggie burgers, tacos, pulled jackfruit sandwiches, rib sandwiches, or as a side.

Continue reading “Rainbow Slaw”

Vegan Four Seasons Lasagna

I’m not going to lie, this vegan Four Seasons Lasagna is a labor of love, but totally worth it! The noodles are layered with all kinds of delicious and nutritious roasted vegetables – tomatoes, spinach, cauliflower, eggplant, onions, garlic and mushrooms, as well as some vegan sausage. And the whole dish comes together with some creamy Bechamel sauce.

Continue reading “Vegan Four Seasons Lasagna”

Where Do Vegans Get Their Protein?

Nine times out of ten, when we mention to someone that we are vegan the first question always is, “But where do you get your protein?” The irony is that this question is often asked by people who don’t know how much protein they are currently eating, or even how much protein they actually need to be healthy. The idea of not eating animal products terrifies people, who really do believe that if all they eat is plants they will surely become weaker and weaker until they just shrivel up and die. This is completely understandable since we are constantly bombarded by the media and by big businesses with the idea that as humans we must rely on eating other animals in order to be healthy.

Continue reading “Where Do Vegans Get Their Protein?”

Vegan Beer-Battered Fish Tacos with Avocado Sauce

These Vegan Beer-Battered Fish Tacos with Avocado Sauce are simply incredible! They are a perfect blend of textures – cool crunchy slaw, crisp tofu, and tangy, creamy avocado sauce. Your family will request these tacos over and over again.

Continue reading “Vegan Beer-Battered Fish Tacos with Avocado Sauce”

10 Tips For Surviving The Holidays As A New Vegan

Keeping the peas this holiday season!

When we first became vegan, we were eager to share our new found knowledge with everyone…but we got some mixed results. Of course this will depend on your particular family and friends. Some families will be very supportive and want to listen to everything that you have to say. Some will genuinely not understand, some will tease you, and others may be worried that you’ll die from some nutrient deficiency.

Continue reading “10 Tips For Surviving The Holidays As A New Vegan”

Crab Cakes – Vegan

You’ll be surprised how much these vegan crab cakes taste like conventional crab cakes! They are loaded with great ingredients like high-protein chickpeas and artichoke hearts. The addition of spices and nori give these “crab” cakes a fresh ocean flavor. Enjoy the crab cakes as an appetizer, for lunch, or dinner, use them to make crab cake Benedict for a special brunch.

Continue reading “Crab Cakes – Vegan”

Coquito – Puerto Rican Eggnog

This Coquito recipe is a vegan version of Puerto Rican eggnog. This festive holiday cocktail is made with coconut condensed milk, coconut milk and lots of rum, (or not, it’s up to you). It is thick, creamy, and full of coconut flavor without any eggs in sight!

Continue reading “Coquito – Puerto Rican Eggnog”

Roasted Stuffed Pumpkin

The holiday season is almost upon us, so we wanted to share a recipe that has become a tradition at our house. This whole roasted stuffed pumpkin recipe makes a stunning centerpiece for your table and will certainly impress your friends and family. You can either make a larger pumpkin for the center of the table, or make some small pumpkins as adorable individual servings for each of your guests.

We hope this recipe becomes a new tradition in your house as well!

Continue reading “Roasted Stuffed Pumpkin”

Oatmeal Raisin Cookies – Vegan

These vegan Oatmeal Raisin Cookies are chewy with crispy edges, and bursting with plump, juicy raisins and crunchy walnuts. If raisins are not your thing, you can substitute them with dried cranberries (or any dried fruit you like). You could even swap the dried fruit with chocolate chips.

Continue reading “Oatmeal Raisin Cookies – Vegan”

Vegans & Iodine

When we went vegan, we knew to include supplements like B12 and Vitamin D in our diet, but we did not always know about iodine. Iodine is a mineral found in seawater, rocks and some types of soil. It is very important for making thyroid hormones, which control metabolism, bone and brain development. Iodine is also especially important for pregnant women and fetus development, and infants.

Continue reading “Vegans & Iodine”

Ginger Pecan Scones with Maple Butter – Vegan

These Ginger Pecan Scones are light and tender, and perfect with a cup of tea or coffee. They are easy to make and great to have on hand if you have guests throughout the holidays. The scones are spiced with ginger and studded with crunchy toasted pecans, and some crystallized ginger chunks, for that extra ginger kick. The maple butter is quick to make, and is the perfect accompaniment to the scones, so don’t be tempted to skip it!

Continue reading “Ginger Pecan Scones with Maple Butter – Vegan”

Chickpea Omelette – Vegan & Gluten-Free

This delicious, quick and easy, vegan and naturally gluten-free, omelette requires only two main ingredients – chickpea flour and silken tofu. This protein packed omelette recipe is a blank slate. Feel free to add some herbs/spices you like to the batter, and get creative with the fillings!

Continue reading “Chickpea Omelette – Vegan & Gluten-Free”


We have a secret weapon that helps us to effortlessly get a huge variety of greens in our diet every single day! We grow our own microgreens! Microgreens are the baby versions of vegetables. They are incredibly nutrient dense, delicious, easy to grow, and very pretty too, making any dish you create look like it’s from a fancy restaurant. Microgreens are a great way to get some extra greens, especially if you have someone in your family, (or maybe it’s you) that refuses to eat their veggies.

Continue reading “Microgreens”

Vegan Mayonnaise

This vegan mayonnaise is remarkably similar to conventional mayonnaise, except that it contains no raw eggs. Soy milk takes the place of the eggs, and the rest of the ingredients remain the same.

Continue reading “Vegan Mayonnaise”

Cinnamon Raisin Bread – Vegan

This irresistible vegan Cinnamon Raisin Bread is soft, fluffy and studded with plump raisins. The bread is wonderful plain, or toasted and slathered with some vegan butter, and makes incredible French toast.

Continue reading “Cinnamon Raisin Bread – Vegan”

Roasted Cauliflower, Leek & Potato Soup

This vegan Roasted Cauliflower, Leek & Potato Soup is the perfect warm, comforting dinner for a chilly winter night. Roasting the vegetables adds incredible flavor to this healthy twist on traditional potato leek soup.

Continue reading “Roasted Cauliflower, Leek & Potato Soup”

Getting Started on a Plant-Based Lifestyle

So you’ve heard about all the benefits of eating plant-based and you’re ready to give it a go, but you’re not sure where to start. We understand that getting started on a new lifestyle can be rather intimidating, since there’s a lot of information out there that can be very confusing. But it doesn’t have to be overwhelming, and we want to give you two simple ideas to help you get started on a plant-based lifestyle. The first method is to use your recipes but simply do a swap of the animal products for a similar plant based alternative, and the second is by creating mix-and-match plates.

Continue reading “Getting Started on a Plant-Based Lifestyle”

Vegan Hollandaise Sauce

This lusciously creamy vegan Hollandaise Sauce is buttery and lemony without any eggs. It’s fantastic on vegan “Eggs” Benedict, on “Crab” Cakes Benedict, and on roasted vegetables.

Continue reading “Vegan Hollandaise Sauce”