Basil Leaf Pesto

Using fresh, organic basil, this homemade pesto is an immunity booster just when we all can use one. Making a small batch of pesto with a pestle and mortar results in a fresher batch. This ancient method of food preparation creates less oxidation on the leaves than a food processor resulting in a pesto that’s

Red Quinoa & Avocado Ensalada

This  vegan salad is a great source of protein and fiber is also healthy and delicious. It actually tastes even better the day after preparation and is easy to bring to any special occasion.    

Vegan Stuffed Spaghetti Squash

Let’s enjoy the bounty of Autumn and all of its winter squash recipes. Squash by itself can be quite bland and tasteless, let’s face it. Enjoying a vegan/dairy-free meal will always be frowned upon. “But why didn’t you use any meat in this recipe,” is a common question we face. Well, quite honestly, this tasty

Dairy-free Sour Cream

Nutritious and delicious dairy-free sour cream alternative

Zucchini ‘Meatballs’ DF/GF Vegan

The best way to use up all those Zucchini from your garden is transform them! I have many favorite ways to cook zucchini, and most are vegan. One of my archived vegan recipes also was a hit, and not only uses zucchini, but also the eggplants that ripen at the same time: Eggplant & Zucchini Caponata

Organic Arugula, Candied Pecans, & Beets with Balsamic Dressing

Summer is here,  and it’s time to enjoy the outdoors, and therefore local Farmers Markets. I love to shop at Rutgers Gardens here in New Jersey. My favorite booths are the ones selling ‘Jersey Fresh’ produce, and I was pleasantly surprised to find Organic Arugula. The shelf life on fresh Arugula is maybe 1-2 days,