I Love creamy sweet things.  This pudding is a chocolate kiss in your mouth, sweet and irresistible and awesome for a spring/summer treat.  And my toddler loves it too!  You can substitute the coconut milk with any non-dairy milk that suits you best.  The coconut milk just gives it extra richness.  See two photos of pudding: first one shows the pudding after it has set in the refrigerator, and the second depicts how the pudding loo...

Who doesn't like lasagna?  I think most everyone I know loves it.  This lasagna is super easy to make, vegan and gluten-free, and as moist as any other except without all the bad cholesterol and heaviness.  And it makes a great leftover.  Enjoy! Spinach Vegan Gluten-Free Lasagna 9 to 12 no-boil uncooked rice lasagna noodles 15 oz package of extra firm tofu washed and dried 2 teaspoons of dried oregano 16 oz package ...

This is a great dish that can be easily made from leftover risotto.  You'll find that risotto turns into a sticky blog the next day, so risotto cakes are a great transformation to an elegantly recycled meal. And, of course, this meal is vegan and gluten-free. Risotto Cakes 4 cups of cooked risotto (cold) olive oil for the pan and extra for drizzle on the cakes 1 teaspoon of Earth Balance spread Work the cold risotto w...

These caramelized apples are light yet sweet and satisfying.  They also make a beautiful, quick and elegant dessert for a dinner party.  Because of their consistency, caramelized apples keep very well in the refrigerator for a few days for snacking or to serve to an unexpected guest. Definitely a healthy treat for both kids and adults. The cardamom and cinnamon in the mix give the caramel complexity and a zingy bite.   I have tried d...

Tahini is not only superb in taste but it is also a high-protein spread that we can use in anything from desserts to dressings.  It's nutty taste mixes well with other ingredients to give a vibrant and complex bite.  When mixed with Miso, an anti carcinogen and also a protein source,  it creates a creamy, deep dressing with oaky undertones.  For this dressing I have used a sweet Miso, Mellow White Miso by Miso Masters.  The ginger ...

While living in Buenos Aires I was always amazed by the beautiful tarts or "tartas" that you could buy in most restaurants and as quick to go meals on the cheap.  I realized that it was just as quick and as inexpensive to make my own tarte and with a variety of vegetables.  The most popular tartes are made with spinach or collard greens and they are traditionally made with eggs, dairy and breading.  I replaced the last three  ingred...

Most people think of risotto as a special occasion dish because the perception is that it takes a long time to make and a ton of stirring. It takes a bit of time and a little stirring but not as much as we tend to do here in American versus Italy, where it is a popular everyday dish.   I use to slave over risotto as well until I watched my friend's mother who was visiting from Italy make a most effortlessly and delicious risotto. The k...

Roasting anything is one of my favorite cooking things to do. So why did I combine tempeh with asparagus in the same dish? The simple answer is that I love both and I often mix them together as a side dish or throw them in salads or over quinoa. I get my veggie from asparagus and my protein from tempeh and I got it mostly covered. Asparagus comes out especially yummy as the roasting brings out the juiciness and flavor, that is as long a...

I like a fresh fruit crisp but few ripe fruits come our way to Boston during the winter months.  So I do the next best thing and use frozen organic fruits, which are not too shabby and work very well for baking.  This crisp is made with a gluten-free and vegan granola by purely elizabeth (not capitalized), which is created by Elizabeth Stein, a certified holistic nutritional counselor.  The granola I used here is a cranberry pecan bu...

Winter makes me crave warm and creamy soups.  Years ago I had a tomato soup recipe that required my time enslavement and then a wait period of simmer that by the time the first spoon went in my mouth I was so hungry that I scarfed the soup down without actually enjoying the taste. After experimenting with fresh tomatoes, and pomi tomatoes and all types of tomatoes, I found a recipe that calls for fire-roasted tomatoes that are full of ...