This bisque was inspired by my love for all the things in it. I cook eggplant often and I feel as though Ive prepared it every way possible… besides this one. The garlic and lentils make the soup taste almost smoky.

Roasted Garlic & Eggplant Bisque

1 (1 1/2 lb) Eggplant, cut lengthwise into 8 pieces
1 head Garlic
2 Tbsp Extra Virgin Olive Oil
Salt & fresh ground pepper
1 cup French Green Lentils
3 large Sage Leaves
3 cups Vegetable Stock
1 cup Soymilk
Juice from 1 Lemon
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This dish is a toothsome marriage of textures & flavors. The sauce is rich with a slight kick to it and the carrots, sprouts and scallions lend a nice crunch to the creamy noodles.

Peanut Curry

3/4 lb Whole Wheat Spaghetti or Buckwheat Soba Noodles
1 1/2 Tbsp Red Curry Paste
1/2 cup Smooth Peanut Butter
1 tsp Soy Sauce
2 Tbsp fresh Lime Juice
1/3 cup Vegetable Stock
1/4 cup Cilantro Leaves + a little bit more for garnish
1 1/2 cups Bean Sprouts
2 Scallions, thinly sliced
1 Carrot, grated
Head of Napa Cabbage, quartered
2 Tbsp Rice wine vinegar
Salt & Pepper
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My Mama used to be married to a Moroccan man that was an amazing cook. One of my favorite dishes that he would make was a rich tangy slightly sweet stew. His version had oxtail in it so I took the necessary liberties in order to make it equally as delicious vegan.

I serve it atop baked yams or sweet potato but brown rice or flat bread would be just as good..just pick something hearty to hold up under the thickness of the stew.

Moroccan Bean Stew

1 Tbsp Olive Oil
1 Large Onion, quartered & sliced thinly
4 Cloves garlic
2 tsp Cumin
2 tsp Curry
2 tsp Coriander
1 tsp Turmeric
2 Dried Chile Peppers
2 Tbsp Peanut Butter
2 Tbsp Pomegranate Molasses
1 (28oz) can crushed tomatoes
3 cups Vegetable stock
2 Carrots, peeled cut into 3/4 inch pieces
1 cup corn
1 (16oz)can beans..garbanzo or black beans, drained
1 cup fresh cilantro, torn into pieces
Juice of 1/2 lime
Salt & Pepper to taste
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So it goes, the evolution of my site. It was inevitable I suppose. The more I looked into sources, the more I stumbled across information that was unsettling… the more I realized that I was kidding myself in believing that I was eating “well” or “consciously” for that matter.

For a large part of my life I adhered to a vegan diet. This is the foundation for how I ate and continue to eat to this day. My meals have always been full of fresh vegetables, grains, legumes etc. and even when I introduced meat and dairy into my diet I never strayed too far from what I knew. (more…)

My breads were not turning out exactly the way I wished and there was one thing that I continued to feel insecure about- the packet of yeast. I didnt trust it, so I decided to grow my own.

I started out with a big glass jar.Inside, I placed a cup of water and one cup of whole wheat flour and stirred. Thats it- thats the beginning of a starter. I covered my jar with a clean cotton kitchen towel and stuck it on top of my refrigerator- a warm, draft-free spot. Then minor maintenance-every twelve hours I gave it a good stir and in just a few days it was ready to use. In the end it looked as it should- a bit bubbly and smelling sour. That means yeasty & rich- not a gag reflex inducing sour. I have to tell you, I enjoyed the routine of checking on the starter. Sleepily padding into the kitchen to tend to my jar in the morning became a satisfying groove. On the fourth day, I put her to the test. (more…)