Tag Archives: Vegan

Vegetable Lo Mein

Organic Vegetable Lo MeinYou can make quick and easy Organic Vegetable Lo Mein with the vegetables of the season and a wealth of organic ramen noodles. Here I used broccoli and cauliflower. Other times, I use Continue reading

Lemon Poppy Seed Cupcakes

Lemon Poppy Seed Cupcakes

I love developing recipes and teaching hands on cooking classes. Last night at Cooking for Energy and Stamina, my vegetarian cooking class, we made a delicious variation of my Lemon Poppy Seed cupcakes. First time I created this recipe, over 25 years ago, it was a vegan cake. I used teff grain instead of eggs. You might have seen that recipe on the Teff Company website as well as in my 1996 cookbook, The Quick and Easy Organic Gourmet.  Then I made a gluten-free version with eggs and published it in my Gluten-Free Recipes for the Conscious Cookbook. I have also made a delicious recipe variation for Nutiva with hazelnut flour. YUM!  Continue reading

3 Great Desserts with Almonds

Organic Chocolate Chip Chevre Cheesecake

Here are some of my other favorite organic recipes with almonds that I like to make for Passover  Apricot Almond Thumbprint Cookies , Chocolate Almond Nutty Bars,  Chocolate Chip Chevre Pie Continue reading

Make your Own Horseradish and Charoset

Happy Passover and Happy Spring Everyone! Once you see how quick and easy it is to make your own grated horseradish and charoset, the nut and dried fruit dish that is part of the seder plate, I hope you will make your own.  Continue reading

Cacao vs Cocoa Benefits and Flavor

The difference between cacao and cocoa is that cacao is raw; cocoa is roasted. Cocoa is darker than the raw cacao. Some folks think that raw foods have more minerals than cooked cocoa. Cacao and Cocoa are both full of antioxidants and nutrients that positively affect our cardiovascular health and brain power. Undoubtedly, cocoa and cacao are mood enhancing Continue reading