Kale-icious Lime Soup

cooking class.jpg
Festive Vegan Cooking Class  at Haven’s Kitchen

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): 

Serves 4


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.

5. Add lime juice and salt to taste.

6. Serve and enjoy!



Hummus Where the Heart Is

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: hummus 2.jpg

– 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


  1. 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.
  2. Transfer hummus into a bowl and create a well in the center with a spoon. Drizzle with olive oil, sprinkle paprika and parsley.
  3. 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!

Roasted Jalapeno Hummus

Thai Coconut Curry Hummus

Roasted Red Pepper Hummus

White Bean Basil Hummus




Healthy Green St. Patty’s Day Recipes

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!

Spinach Waffles:

Spinach waffles.jpgThese 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 eggs

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:

Avocado Pasta

Simple Vegan Pesto

Healthy Shamrock Shake

St. Patrick’s Day Colcannon – Colcannon is a traditional Irish dish made of mashed potatoes, kale, and cabbage.

Green Irish Soda Bread

What are some of your favorite St. Patrick’s day recipes?






Easy Slow Cooker Recipes

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.

Apple Cinnamon Steel Cut Oatmeal

Spinach and Mozzarella Frittata

Homemade Greek Yogurt

How to Make Bread in a Slow Cooker

Vegetable Lasagna

Roasted Vegetables

Coconut Curry Lentils

How to Make Beans in a Slow Cooker

Zucchini and Tomato Pasta Sauce

For more inspiration check out, Oh My Veggies’ list of 50 vegetarian slow cooker recipes here.

What’s in Season: March

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.

What’s in Season in March:

  • Artichokes
  • Arugula
  • Asparagus
  • Beets
  • Brussels Sprouts
  • Broccoli
  • Beans
  • Cabbage
  • Carrots
  • Cauliflower
  • Chives
  • Collards
  • Garlic
  • Grapefruit
  • Herbs
  • Kale
  • Leeks
  • Lemons
  • Limes
  • Onions, Shallots
  • Oranges
  • Parsnips
  • Potatoes
  • Radishes
  • Squash
  • Tangerines
  • Turnips

Below are some recipes to get you started:

Kale, Lentil & Roasted Beet Salad

Cumin Lime Coleslaw

Sweet Potato and Brussels Sprouts Hash with Poached Egg & Thyme Hollandaise

Roasted Cauliflower Soup with Lemon & Rosemary

Turmeric Miso Soup

What are your favorite recipes to cook in March? Share in the comments below!


5 Ways to Sneak Veggies into Any Meal

Everybody says that we could eat more vegetables in our diet. This may seem easy and simple to some, but difficult for others, especially among picky eaters. After becoming a vegetarian for a moment in time and experimenting in the kitchen, I found that adding vegetables to a meal not only bulks it up, but adds flavor and a boost of nutrition.

Here are a few simple ideas of how to incorporate more veggies into your meals:

  1. Eat veggies for breakfast! Add vegetables to omelets, frittatas, and alongside other egg dishes such as shakshuka.
  2. Add to your smoothie. Make it green by adding leafy greens such as kale, swiss chard, or spinach to your fruit smoothie. Add carrots and beets to give your smoothie a vibrant color.
  3. Puree and add them to sauces. Getting bored of tomato sauce? Roasting hardy veggies such as cauliflower, butternut squash, and sweet potato gives a creamy texture to a sauce without adding heavy cream or dairy. You can always add a bit of cream or coconut milk if you’d like.
  4. Bake with them. Shave, grate, or puree veggies with a food processor and add to batter. Zucchinis, squash, sweet potatoes, carrots, and parsnips are great additions to baked goods. They don’t add too much flavor and can be delicious when paired with chocolate.
  5. Spiralize them. Spiralized veggies taste amazing in pasta dishes or salads. Get inspiralized here.

How do you like to add veggies in your meals? Would love to hear your ideas in the comments below!


5 Egg Recipes with 5 Ingredients or Less

Eggs are one of my favorite ingredients to work with as they are a blank canvas and can be cooked in several different ways. I always like to slap an egg or two on many of my weeknight meals as they are a cheap, filling, and healthy protein. One of my favorite meals to make is the Mediterranean dish, shakshuka- a spicy tomato sauce with poached eggs. I typically like to make this in the summer when ripe heirloom tomatoes are in season, therefore during the winter canned tomatoes do just fine. You can substitute the tomatoes with any seasonal veggies of your liking to this dish. Below is a traditional tomato-based shakshuka recipe. This recipe is not technically 5 ingredients or less, but it can be if you use a store-bought tomato sauce, but I usually prefer to make my own.


Serves 4-6



1 tablespoon olive oil

1 white or yellow onion, diced

1 clove garlic, minced

1 green or red bell pepper, chopped

4 cups diced tomatoes or 2 cans diced tomatoes

2 tablespoons of tomato paste

1 teaspoon teaspoon chili powder

1 teaspoon za’tar

Pinch of cayenne (or more to taste)

Salt and pepper to taste

4-6 eggs


1. Place a large skillet or pan on medium heat

2. Heat olive oil on the pan then add chopped onion and saute until translucent.

3. Add garlic and bell pepper. If using fresh tomatoes, add them

during this time. Continue to saute for 5 minutes or until softened.

4. Add spices and allow mixture to simmer over medium until well reduced. Taste and keep adding spices according to your liking.

5. Crack the eggs directly over the tomato sauce, giving them enough space. My suggestion is to place 4-5 around the edge of the pan and one in the center.

6. Cover the pan and allow mixture to simmer for 5-10 minutes or until eggs are cooked. Cook longer if you like your eggs more well done or less if you like them over easy. I prefer mine over easy so I can dip warm pita bread right into the silky yokes.

7. Enjoy by itself or with pita bread, Israeli couscous, and hummus!


Below are our four more egg recipes, cooked four different ways, with less than five main ingredients.

Sweet Potato Cakes with Poached Egg

Lemon Herb Egg Salad

Brussels Sprout and Egg Scramble

Butternut Squash Frittata with Sage and Gruyere

What are your favorite ways to cook eggs? I like mine over easy 🙂