Granny Smith Apple and Orange Green Smoothie


Shitake Mushroom Pea Shoot Stir Fry with Cold Tofu

This was an easy dish that I just whipped together with what I had in my fridge.  Lately, I’ve been really into eating cold tofu and dipping it in a sauce.  For the sauce, I just mixed sesame oil, salt and pepper together.  I got this sauce idea from a Korean dish I would get when I ate meat.  It was served with bacon and you dipped the bacon in the sesame oil sauce.


Shitake Mushroom, sliced

Pea Shoots

French Green Beans

2 tsp of ginger, grated

1-2 tblsp minced garlic

1/4 cup of vegetable broth

1 tbsp Vegetarian Hoisin sauce

1 tbsp peanut oil

1/2 tsp sesame oil


1) Heat peanut and sesame oil in a large pan.

2)  Saute garlic and ginger for 2 minutes.

3)  Add green beans and saute for another 2 minutes.

3)  Pour in broth, cover and cook for about 2 minutes.

4)  Add the mushrooms and pea shoots.  Cover and cook for another 3-4 minutes.

5) Last, stir in the hoisin sauce and cook for another minute.



Black Eyed Peas and Sweet Corn Salad

Easy salad that you can to make in less than 10 minutes.  Cool, crunchy and refreshing.



Black eyed peas, cooked

Raw white sweet corn

Sweet sugar snap peas

Purple onion, minced

Cherry tomatoes

Oil and vinegar

Salt and pepper

Directions-  Mix all the veges together in a large bowl.  Lightly season with salt and pepper and dress the salad with even parts of oil and vinegar (I used about 1/8 cup equal parts of oil and vinegar).  Toss salad and chill in refrigerator until it is ready to serve.  Enjoy!

Tofu Stew

I put together this meal today with what I already had in my fridge. I’m calling it a tofu stew because it sure looks like stew!! Haha.


1 potato, cubed

1/2 cup of sliced onions

2 cloves of minced garlic

8 ounces of tofu, cubed

French Green Beans

1 carrot, sliced

1 cup of vegetable broth

1/2 cup of mushrooms

1/2 cup of water

2 tbs of olive oil

3 tbs of Balsamic vinegar

salt and pepper to taste


1) In a large pan, heat oil in on medium heat.

2) Saute onions until translucent.

3)  Add balsamic vinegar, tofu, carrots, potatoes, broth, and water.  Cover and cook on medium low heat until potatoes are cooked.

4) Lastly, add mushrooms and green beans and cook for about 3-5 minutes.  Season with salt and pepper to taste.

>cuban black beans with chard greens


a couple of weeks ago i tried chard greens for the first time at a restaurant in the city.   it was sauteed and tasted similar to spinach.  i loved it!  here’s my take on that dish along with an easy black bean and rice dish.

ingredients for chard greens:
12 oz sliced chard greens
5 cloves of minced garlic
1 tbs olive oil
1 tsp of vegan butter
salt and pepper to taste

1)  heat olive oil and butter in pan on medium heat.
2)  when butter is melted, add minced garlic.  constantly mix to avoid burning. cook for about 3-4 minutes to flavor the oil.
3)  add chard greens and saute until greens have welted.

ingredients for black beans:
15 oz of canned black beans
1/2 cup of chopped green peppers
1/2 cup of  cherry tomatoes, halved
1/2 of a red onion, chopped
1 tbs of red wine vinegar
5 cloves of minced garlic
1 tsp cumin powder
1/2 tsp oregano
2-3 tbs olive oil

1)  on medium heat, saute onions and garlic.
2)  add tomatoes and cook for about 2 minutes.
3)  add beans along with liquid.  once liquid comes to a slight boil, add seasoning and constantly stir.  simmer on low for about 20-30 minutes.
4) lastly add red wine vinegar and season with salt and pepper.