It’s still a bit chilly here in New York City, but I’m hopeful that the weather will start to warm up soon. Cold windy nights call for soup so I want to share with you a recipe that I made during a cooking class at the West Village’s Haven’s Kitchen (my work place <3). The class was called Festive Vegan Dinners where we made kale lime soup, barley mushroom risotto, roasted squash, citrus salad, and chocolate avocado mousse. Everything was made with plant-based ingredients and zero animal protein. Delicious and filling, the dinner gave me ideas for making vegan food that my friends and family would enjoy.
This simple soup recipe is adaptable as you can add any other vegetables of your choosing. Potatoes and carrots would make it a hardier.
Kale Lime Soup (Inspired by Haven’s Kitchen):
1 tablespoon olive oil
1/2 yellow onion, diced
1 tablespoon minced garlic
1 tablespoon fresh grated ginger
1 bunch of curly kale, chopped into 1 inch pieces
4 cups vegetable broth
1/4 cup lime juice (about 3 limes squeezed)
Salt to taste
1. In a large pot over medium, add the oil. Add the onion and cook until translucent.
2. Add the ginger, garlic, and let cook for 3 minutes.
3. Place the kale in the pot and stir the mixture for another 2 minutes.
4. Add vegetable broth to mixture and cook until kale is tender.
My love for hummus started when I first went to Israel as a teenager. The creaminess and richness from the olive oil, the hint of Middle Eastern spices of cumin and cayenne, makes every bite feel indulgent. Fresh hummus is served in most Israeli restaurants as either an appetizer or part of a main course. The chickpea-based dish is a great way to add plant-based protein to your diet and tastes delicious with crackers, veggies, sandwiches, salads, eggs, and much more! Below you will find a classic hummus recipe along with other ways to use the
Classic Hummus Recipe:
– 1 1/2 cup dried chickpeas, soaked and cooked OR 1 can chickpeas, drained and rinsed
-1/4 cup tahini
-2 garlic cloves (or more to taste)
-1/4 cup lemon juice
-1 tbsp extra virgin olive oil, plus more for garnish
-3/4 tsp cumin
-Salt to taste
-Pinch of cayenne pepper
-Optional: Pinch of paprika to taste, minced parsley
Place chickpeas, tahini, garlic, lemon juice, olive oil, salt, cumin, and cayenne into a food processor or blender. Pulse the ingredients for about 1 minute or until smooth. Taste and add more salt to your liking.
Transfer hummus into a bowl and create a well in the center with a spoon. Drizzle with olive oil, sprinkle paprika and parsley.
Serve with pita and vegetables.
*Note: Hummus tastes best with cooked chickpeas rather than canned. To learn how to prep chickpeas check out this post:
Below is a list of various renditions on traditional hummus- you can add roasted peppers, spinach, olives, or use different type of beans, although I wouldn’t necessarily call that hummus, but who is to judge? Enjoy experimenting!
In honor of St. Patrick’s Day this weekend I thought I would share a few green recipes. No, you will not find any green food coloring in these recipes, as they all feature ingredients that are naturally green and good for you. From spinach waffles to green smoothies, these colorful recipes are jam packed with nutrition and taste pretty good too!
These spinach waffles are a tribute to my dad, who is always experimenting with different waffle recipes. A few years ago, our family came up with these savory waffles after being inspired after a visit to Funk ‘N Waffles in Syracuse, NY. We typically use Greek yogurt or ricotta cheese, as it gives the waffles a nice fluffy texture, but you can use any cheese or nondairy substitute that you like.
Serving: 4-6 people
1 cup whole wheat flour
1/2 cup AP flour
1/2 teaspoon salt
1 tablespoon sugar
2 tablespoons olive oil
1/2-2/3 cup f 2% plain Greek yogurt or ricotta cheese
1 quart fresh spinach
1. Preheat waffle iron to a medium setting.
2. In a large bowl, combine flour, salt, sugar and whisk together. In separate bowl, combine the eggs, yogurt (or cheese), spinach and oil. Add the flour mixture to the wet mixture and stir until smooth.
3. Spray hot waffle iron with non-stick cooking spray and cook waffles according to your iron’s directions.
4. Serve with toppings of your choice
Below are some more green recipes to try this St. Patty’s Day:
After busy long work and school days, cooking weeknight dinners can be a challenge. That’s where slow cookers come in and save the day. Slow cookers are a great way to save time and energy in the kitchen while also adding depth and flavor to dishes. From soups, breads, and even yogurt, these magic gadgets can be used in a variety of ways.
Below you’ll find a few of my favorite healthy and easy slow cooker recipes with minimal ingredients. Save more time by starting some of these dishes overnight or first thing in the morning.
Although we’ve had a pretty mild winter, March is finally here! It’s not quite winter, but it’s not quite spring either. It’s an exciting time as spring produce begins to bloom this month and we say goodbye to the final days of winter. Farmer’s markets will soon pop up all over the city again as the days get longer and fresh seasonal vegetables start to become plentiful.
To help you during this time of seasonal confusion, here is guide to what local produce is available during March, which will vary depending on location/region.