This is the vegan version of my popular Lemon Pistachio Chicken. Using Portabello mushrooms,this plant-based recipe is just as delicious and "meaty"! I mean, take a look at that picture-WOW! Like the original, it is quick and simple: Just make sure to have all your ingredients ready to go on your kitchen counter beforehand. The pistachios create the creaminess of the sauce ... Read More »
Chocolate Lava Cake (Vegan)
Just take a look at this luscious, melt-in-your-mouth decadent rich dark chocolate lava cake! Death by chocolate, you say?...Nope, you can enjoy this one without the guilt! There is nothing unhealthy about it, quite the contrary, in fact: It has no extra added sugar, it is vegan (gluten-free & soy-free too) and it is filled with wholesome plant-based ingredients rich in ... Read More »
Nut Lace Cookies (Vegan)
These crispy delicate cookies are modeled after French lace cookies, typically made with butter, white flour and lots of sugar. Instead, I use ground nuts and whipped up aquafaba or the liquid drained from canned chickpeas (click here to learn more about it, it is brilliant...I wish I had thought of it on my own!!!), so it is completely vegan! I cut down drastically on the ... Read More »
Apple Hazelnut Kale Salad
I never used to like raw kale (what is wrong with me?!!)...that is, until I discovered making it this way! I owe it to superb Chef Jeanie Roland, whose lovely restaurant in Westerly, Rhode Island David and I happened to go to for Valentine's day, this year. I cannot say enough how special and innovative, not to mention filled with love, every one of her dishes were! In any ... Read More »
Biscotti Dipped in Dark Chocolate
I LOVE biscotti! If you have ever had the pleasure of dipping an after-dinner biscotti in a little cappuccino in a romantic little Trattoria in Italy, you'll feel the same way about these! These little Italian cookies are unique and absolutely delightful. They are a bit of a "production" to make, I have to admit, certainly not typical of my other recipes. The word Biscotti, ... Read More »
Cream of Asparagus with Pistachios
Of course I don't use cream in my Cream of Asparagus with Pistachios! It doesn't need it. The soy milk takes care of that. This vegan recipe is so easy to make: it's ridiculous! Basically, it's asparagus and soy milk (and a sprinkle of pistachios) but really that's almost all you need in this yummy soup! 5.0 from 1 reviews Cream of Asparagus Print ... Read More »
Fresh Fruit Clafoutis
This is a hearty French peasant custard filled with fresh mango, blueberries and strawberries. The traditional version of this wonderful dessert is made with cherries, cream, eggs, lots of added sugar and sometimes even butter as well. In this recipe, the cream & butter are done away with, the amount of sugar is reduced significantly (some has been replaced with the ... Read More »
Almond Orange Chocolate Torte
This dark chocolate torte tastes lusciously rich and moist yet it has all of 2 Tbsp of canola oil! The secret lies in the addition of the ground almonds with their healthy unsaturated oils as well as the applesauce and fat free plain yogurt. This is one dessert you will be able to “indulge” in without any guilt! It is a little more time consuming than my other desserts but it ... Read More »
Rustic Apple Cranberry Galette
Here is a variation on my rustic galette theme (sounds like I should have Bach playing in the background!). This one is with apples, fresh cranberries and a sprinkle of cinnamon! YUM! I also make it with fresh plums, apricots, peaches, you name it! Galettes are the crusty free-form versions of those more sophisticated tarts or pies. They are more rustic and "rough around the ... Read More »
Hazelnut Pumpkin Oatmeal Cookies
Hazelnut, Pumpkin and Oatmeal! You may want to repeat that sequence of words and just savor it right there! It's just a perfect blend of flavors, as delicious and nutritious as it sounds. These cookies are rich in fiber but completely gluten-free--you just have to make sure to use rolled oats that are certified gluten-free (not all oats are). It's simply cuisinicity at its ... Read More »
