Tag Archives: fresh

Raw Coconut Cherry Cheesecake with a Chocolate Pecan Crust

6 Aug

IMG_1888 titleIMG_1891

Continue reading

Lasagna Cups

19 Feb

title collage labeled Continue reading

Homeade Ravioli with Spinach & Sun-Dried Tomato Filling

18 Feb

P1150274s nb titlecut open ravioli Continue reading

Lemon Ginger Zinger Glaze

28 Feb

Lemon Ginger Zinger Glaze

This simple glaze adds a fresh twist to classic sweet breads, cakes, and cupcakes!  My Mellow Yellow Lemon Cake shines when topped with this revamped classic icing.  Continue reading

Thanksliving Menu (V, GF)

20 Nov

Yes, Thanksliving – my family’s Holiday table spread is cruelty-free, gluten-free, and absolutely delicious.  Friends tell me how difficult it can be not only being vegan, but gluten-free during the holidays and it shouldn’t be!  That’s what motivates my food: I want everyone to be able to enjoy eating, and not just during the Holidays!  I’m thankful for my family.  I take for granted my family is vegan (after I made the switch), let alone my parents raised me in a vegetarian household (talk about a different upbringing that I’m most thankful for!).  I truly believe smart eating habits start at birth, and for that I want to say “Thank you” to the best supportive parents a gal could ever ask for.  Since I’ve had to remove gluten from my diet they’ve taken the journey with me, tasting my trials & errors and lifting me up when I’ve felt down.

Since Joey & I will not be spending this Holiday together, we celebrated Thanksliving #1 this past Saturday and hiked Plateau Mountain the following day (photo above!).  We packed leftovers of my Tofu Loaf & Gratifying Gravy for lunch and if possible, was even more delicious when looking out at the vista.

This post combines my Thanksliving spread, complete from breakfast to the decadent desserts! Continue reading

Maple Sage Harvest Bounty Roast with Quinoa Flake-Crusted Tofu

25 Oct

If there’s one thing I take advantage of, it’s the farmer’s markets here in the Hudson Valley.  After a trip to the farm stand with my dad, I had come home with what seemed like the fall harvest (and couldn’t have been more happy)!  I’m sure we all have those evenings standing in the kitchen when we ask ourselves, “What to do for dinner?!”  I did not have a meal in mind as I reached for produce in the fridge and I still didn’t have one when I put my kabocha squash in the oven to roast.  The one thing I did know was that I had delicious & nutritious ingredients. I must say, the final result of my dinner was so delicious I wanted to share it with all of you.  The kabocha squash has lower calories and carbs than butternut squash, plus  it’s packed with with beta-carotene, vitamin C, iron, fiber, and some B vitamins.   The purple haze carrots are packed full of beta-carotene of orange carrots and the antioxidants from their purple counterparts. All that nutrition and I haven’t even mentioned the quinoa, tofu, and zucchini squash!!

Continue reading

Take Out Chinese at Home (V, GF,)

24 Oct

I could eat Chinese food every week, and most weeks I would when I was able to eat out at restaurants.  Now, thanks to my intolerances, I’m unable to go out to grab a bite.  I will not let that stop me from eating my favorite foods!  This meal is so simple to make and will more than satisfy your deepest Chinese food cravings!

I made this dinner at my parents’ house last night.  I took a trip with my dad to Migliorelli Farm stand which just so happens to be right down the road (so convenient!) and was in awe of their beautiful harvest (thank you for the harvest bounty, Dad!).  I made this meal with all local farm-fresh vegetables: string beans, corn, scallions, and beautiful purple haze carrots.  My Mom was a fantabulous help in the kitchen, I can only take credit for making the fried rice!! Thank you Mom & Dad! Continue reading

%d bloggers like this: