Vegan Mini Broccoli Quiche

Vegan Quiche!! Seriously! How fabulous are these! So perfect!!! They were amazing to have as breakfast or as a side next to some veggies or as a quick go-to snack. Plus, they were super tasty!! The crust is a little crumbly, but it was worth it.

Vegan Mini Broccoli Quiche
Recipe from


2 2/3cups all-purpose whole wheat flour
2 tsp. Italian seasoning
1 tsp. salt
1 tsp. sugar
1 cup canola oil
1/4 cup soy milk


1 package soft silken tofu
2 Tablespoons nutritional yeast
1/2 tsp. tumeric
1 tsp. Italian seasoning
1/2 tsp. salt
2 cloves of garlic, minced
2 Tablespoons olive oil

1 1/2 cup frozen or fresh broccoli, cut into small florets and peeled stems

  1. Preheat the oven to 350.
  2. Mix the crusts – dry ingredients together, then add the wet and stir until well combined. Press about 1/3 cup crust into each cup of a regular muffin pan. With your hands form the cups up the sides and make sure they are pressed well together, without cracks or holes.
  3. Vita-mix or blend all the filling ingredients except the broccoli until smooth. Transfer to a bowl and stir in the broccoli.
  4. Spoon the filling into each cup, and bake for 20 to 30 minutes, until the tops start to brown.
  5. Cool for 10 minutes and then using a knife remove from cups and Enjoy :)

raw crust

before the oven

Party Time! Fun Vegan Snack/Apps Ideas

I am super excited about the Jets game this weekend!!! I wanted to share some past ideas for fun snack ideas to serve for the big game (or really any party :)) I know that sometimes we can end up at a party without any good vegan grub (potato chips don’t count!) so I like to always be prepared and bring something fun with me :)

Have a great weekend! Go J-E-T-S!!

Cheesy Baked Penne with Cauliflower and Crème Fraîche VEGAN Version! SO GOOD!

Sweet Potato Fries with Raspberry Dipping Sauce

Beet Ravioli with Herb Cheese Filling

Garbanzo Guacamole

Meltaway Peppermint Patties

Vegan 7 Layer Dip

Vegan Eggplant Pecan Pesto Dip

Herbin’ Ranch Dip


Chocolate-Covered Katie’s Banana Butter

Chocolate Banana Oatmeal Cookies

Chopped “Liver” Spread

Herbin’ Ranch Dip Reprise! YUM!!

I love when you come to dishes you haven’t made in so long and get to enjoy them all over again. I haven’t made this dip in a year and a half and it was so nice to come back to it! Plus if you add some extra oil/water you get dressing for lots of salads too :) So handy! I also love that you can make Raw and Vegan Super Creamy Dips! So awesome!

I made this for our wonderful Surprise Birthday Party for my Dear and Beloved Teacher, Phil! I also made the yummy Vegan chopped liver. I usually make the chopped liver for Passover but since it is so addictively amazing I might start making it year round. YUM! Break out the crudité and enjoy both of these fun dips!!!

Here is the link to the dip: Herbin’ Ranch Dip

All packed and ready to go to the party :)

Polenta with Nectarine-Blackberry Salsa

Grilled nectarines and fresh blackberries are delicious in this salsa. I served it on top of polenta but you could easily put this over tofu or even just eat it with chips.  This came together so fast and was really tasty! Using prepared polenta was the key to this super fast meal.

Polenta with Nectarine-Blackberry Salsa
adapted from Eating Well

1 tablespoon canola oil & 1 teaspoon canola oil
1 tablespoon ground cumin
3/4 teaspoon sea salt & 1/4 teaspoon sea salt
3/4 teaspoon freshly ground pepper
1 16- to 18-ounce tube prepared plain polenta
2 nectarines, halved and pitted
1 pint blackberries, coarsely chopped
1 tablespoon lime juice
Hot sauce to taste

1. Preheat grill or saute pan to medium-high and spray with cooking spray.
2. Cut the polenta crosswise into 8 slices. Combine 1 tablespoon oil, cumin, 3/4 teaspoon salt and pepper in a small bowl. Rub the mixture all over polenta.Rub the cut sides of nectarine halves with the remaining 1 teaspoon oil.
3. Place the polenta slices and nectarines on the pan. Grill the polenta 3 to 4 minutes per side. Grill the nectarines, turning occasionally, until tender, 6 to 8 minutes total. Coarsely chop the nectarines.
4. Combine the chopped nectarines, blackberries, lime juice, hot sauce and the remaining 1/4 teaspoon salt in a medium bowl. Layer the polenta and fruit salsa and serve.

Pan-Fried Tofu with Chili Sauce

I love tofu but I know it is not everyone’s favorite dish. I think this perfectly crisped tofu will help change their minds and the sauce is the perfect finish. You could also add herbs and change the flavor and look completely. Serve as apps or with a side of veggies and you have a lovely meal.

Pan-Fried Tofu with Chili Sauce

1/4 cup tamari
2 teaspoons dark sesame oil
1/3 cup grapeseed (or another neutral oil like vegetable oil)
1/4 cup red onion, chopped
1 -1 1/2inch ginger, peeled and sliced
1 teaspoon of  crushed red pepper
1 pound cake light-firm tofu, drained and cubed

  1. In a bowl, add the soy sauce and sesame oil.
  2. In a skillet over high heat, add 3 tablespoons grapeseed oil and stir-fry the onions, ginger, and pepper for about 1 minute. Add to the soy sauce and sesame oil bowl.
  3. In the same skillet over medium heat, add the remaining oil. When hot, pan-fry the tofu slices until golden on all sides, about 3 minutes total. Drain and place on a serving platter. Top each slice with sauce.
  4. Enjoy!

Raw Tomato Napoleon with Basil Cashew Cheeze and Basil Oil

This was a gorgeous and delish recipe!! It was a perfect addition to the Summer Cleanse or any entertaining situation! Just beautiful!! The Cashew Cheeze is a great recipe to have for other dishes as well. This would be amazing in wraps, sandwiches or topped on Salads! So divine! Enjoy!

Raw Tomato Napoleon with Basil Cashew Cheeze and Basil Oil
Adapted from a recipe on RawMazing

For each Napoleon you will need:
1 small tomato
several  slices of zucchini
Basil Cashew Cheeze Spread
Basil Oil

Cut the tomato in thirds. Spread the Cashew Cheeze on the tomato slice. Layer tomato slice, zucchini and cheese, repeat. Drizzle basil Oil over top.

Basil Cashew Cheeze Spread
1 cup Cashews, soaked at least 1 hour
2 tablespoon Lemon Juice
1 Garlic clove
Pinch Salt
1 cup basil leaves

Start food processor. Drop clove of garlic into processor and run until garlic is chopped. Add cashews, lemon juice and salt. Place all ingredients except basil in food processor and process until smooth. Add basil and pulse until basil is chopped up and combined into cheese.

Basil Oil
Finely chop 4 tablespoons basil and add to 1/4 cup olive oil

Beet Ravioli with Herb Cheese Filling

This was deelish!! I love beets! I found this dish sweet, crunchy and savory! YUM! The herb cheese filling will make a fabulous dip as well. I know this dish will be a super crowd pleaser.

herbed cheeze

Beet Ravioli with Herb Cheese Filling
Adapted from

1/2 cup cashews, soaked in water for 30 minutes to 1 hour
1/2 cup macadamia nuts
1 Tablespoon Bragg’s Liquid Aminos or Nama Shoyu
1 Tablespoon lemon juice
1 date, pitted
1/2 tsp. dried Herbs of Province or sprinklings of marjoram, thyme, basil & tarragon
1/4 tsp. minced garlic
1/4 cup water

1 1/4 cup fresh spinach
3 fresh basil leaves
1/4-1/3 cup red onion

Peeled beets for the outer layer

  1. Place the first set of ingredients in a food processor and blend until very smooth. Clean out your processor and put the second set of ingredients in. Pulse chop until they are finely minced, but not just a green mush. Gently fold the greens into the cheese-like mixture until well combined.
  2. Spiral or mandolin-slice your beets to a very very thin width.
  3. Spoon your “cheese” filling onto one slice and top with a second.
  4. Serve and Enjoy :)

Garbanzo Guacamole

This is a lower fat mix of hummus and guacamole. Not exactly guacamole and not exactly hummus. But whatever it is, it’s deelish!! We ate this with yummy multi-grain pita chips. A most enjoyable snack or meal.

Garbanzo Guacamole

1 15-ounce can garbanzo beans, rinsed and drained
1 tablespoon fresh lemon juice
1 garlic clove, crushed
1 medium sweet or red onion, chopped
1/2 small avocado, peeled and chopped
1 medium tomato, chopped
2 scallions,  thinly sliced
1 tablespoon canned chopped green chilies
salt to taste

Place garbanzo beans, lemon juice and garlic in a food processor. Pulse chop until chopped but still chunky. Add onion and avocado and process again until well combined. Empty into a bowl and add tomato, green onions, and chilies. Mix well. Enjoy!!

Vegan Passover :)

If you were celebrating Passover, I hope you had a good holiday.

This year I ate lots of quinoa and salads to tide me  over. Yum!

I know it’s a little late for this year, but I would love to share what I ate this year so you have some ideas for next year :)

  • Red Quinoa and Pumpkin Seed Stuffing – Amazing!! I doubled the recipe of the quinoa and did not make it with the squash, although of course you could :)
  • Chopped “Liver” Spread – I brought this to a party and served it with cute Matzah crackers. This went over very well!!
  • My mom made me vegan matzah balls and her deeelish homemade soup! She said they disintegrated when she left them too long in the broth. But the ones she was able to salvage were awesome! I would suggest leaving them in the broth for 15 minutes and taking them out immediately after.
  • My mother-in-law made me deelish over-fried eggplant and sauce! She dipped the eggplant slices with oil and coated them with a matzah meal/spice mixture and baked them. They were so good, everyone loved them!
  • My favorite food during passover is Charoset (chopped walnuts, apples and wine – seriously what could be bad there??) I spread this with horseradish on matzah and eat it all of Passover, not just at the sedars like most people :)

Next year I plan on making Vegan Matzah Brei and other recipes. Of course I will post them then.


During my Yoga Teacher Training I was obsessed with The Hummus Kitchen that was 1 block away. We would all go at least 2-3 times a week! As any of my friends can attest I won’t stop talking about it. I really only eat 2 dishes there but I am sure all they serve is wonderful. I always order The Hummus Kitchen (hummus sampler) which is 4 different kinds of super creamy and delightful kinds of hummus. You can have this served with regular pita or their amazing whole wheat variety. I also LOVE their Super-Healthy Salad, an Amazing salad of quinoa, apricot, walnuts, butternut squash & mint tahini sauce. Pure Yummyliciousness! This is truly the best Hummus in NYC! I am always up for going if anyone is interested!!

Recently I decided to make my own Babaganush. I served this with whole wheat pitas and store bought hummus and it was deelish. I did think it was more work than I figured but it was a really large portion and very yummy. I would suggest only using 1 eggplant instead of 2. Babaganush is super tasty and way less fat than hummus alone.

P.S. We are having a 2lb Chia Seed Giveaway that ends on 4/2 – so don’t forget to enter HERE!!!

Serves a crowd!

2 large eggplants
2 cloves garlic, minced
1/3 cup tahini
Juice of one lemon
Salt and pepper to taste

  1. Preheat oven to 400 degrees. Poke several holes all over the eggplants and bake on a cookie sheet or shallow pan for 45 minutes
  2. Remove eggplants from the oven and place in a large bowl. Let cool for 5 minutes. Cut off the stem tips and slice each eggplant in half lengthwise. Scoop out the flesh and transfer to another bowl. Discard the skin.
  3. Cut the eggplant into inch size pieces. Place in a food processor. Add garlic, tahini, and lemon juice and pulse chop. Season with salt and pepper to taste.
  4. Chill until ready to serve. Enjoy!

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