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Directions

1. Place the garbanzo beans, mustard, nutritional yeast and sea salt in a food processor and process until creamy and smooth.
2. Place in the fridge and chill for at least 30 minutes.
3. When you are ready to assemble, there are two ways you can do it:
4. You can either cut open the avocado, remove the pit and scoop the garbanzo mixture directly into the avocado halves and eat it just like that.
5. Alternatively, you can cut the avocado in half, take out the pit and then cut into slices. Next, scoop out the slices and cut them in half. Arrange the avocado pieces on a plate and top each one with the garbanzo mixture. Use this method if you want to serve as an hor d’oeuvre.

Directions

1. Place the oil in a large sauté pan and set over medium-high heat.
2. When the oil is hot, put in the onion. Stir and fry until the onion browns, about 8 minutes.
3. Add the ginger and garlic. Stir until the garlic starts to brown, 2 to 3 minutes.
4. Put in the mushrooms, stir, and cook for another 2 minutes.
5. Add the green beans, coriander, cumin, turmeric, garam masala, cayenne, salt, and tomato.
6. Lower the heat and let simmer for around 5 minutes. Serve over brown rice.

trust me, just because i gave up a strict vegan diet doesn’t mean i didn’t let go of a few tricks i had learned during that time. for one, vegan desserts are amazingly good and can taste quite rich. i remember once taking my mom to candle 79 where she was speechless as to how we were eating such crazy-good chocolate cake. anyone who has had the treats at babycakes in the lower east side can attest to their tastiness.

et voila: so i made fudge-y no-bake oatmeal cookies. and ooooh my were they delish. easy to make, easy to eat. perfect post-meal. you can make them as big or small as you’d like, but i prefer the 2-bite size because they’re nice to bite into. ooey, gooey, lovely, rich, crazy-healthy, and quick. what’s not to love? —nadiact

Directions

1. n a saucepan over medium heat combine the agave nectar, oil, cocoa and cinnamon. Boil for three minutes, stirring constantly. Remove from heat and stir in the almond butter, rolled oats and vanilla until well blended. Drop by heaping spoonfuls onto waxed paper and chill to set, about 30 minutes.

Directions

1. Pulverize 1/4 pound of carmelized pecans in a spice grinder. Set aside.
2. Place 1 cup of Sushi Rice in at least a 3″ high skillet. Add the liquid of 1 can of coconut milk to the rice and incorporate into the rice. Let sit for 1 hour.
3. Add two tablespoons of the solidified portion of the coconut milk. Hand mix until smooth
4. Here’s the rice technique: Add water to the skillet until 1/2 the top portion of your hand is covered by water when pressing down on the rice. The key is to add enough water to cook the rice in roughly 12 minutes with a creamy but non-liquidy end result. Bring to a high heat until the sides of the liquid bubble consistently. Place a towel underneath a lid that fits the skillet. Wrap the towel around the top of the skillet so the towel doesnt touch the flame. Turn the heat down to a medium heat and cook covered. Check after 10 minutes. In roughly 10-12 minutes, the rice should be solid and creamy but with no underlying liquid.
5. Add 3 splashes of sushi rice vinegar, kosher salt and black pepper and stir.
6. Plate immediately and add the carmelized pecans on top.

Directions

1. Preheat oven to 350 degrees.
2. Add the dry ingredients to a food processor and turn it on. Grind until you have a fine meal.
3. Pour the wet ingredients into a small bowl, stir, and then pour into your food processor. Pulse a few times until everything is combined.
4. Pour the mixture out into a bowl and stir in your chocolate chips.
5. Line a baking sheet with parchment paper. Roll tablespoon sized balls of dough between your palms, and then flatten onto the baking sheet.
6. Bake for 12 minutes.
7. When the cookies come out of the oven they will be very soft. Feel free to start snacking! But if you let them cool completely and then some, they will firm up. They freeze wonderfully.

Directions

1. Simmer the frozen edamame in salted water.
2. Drain, saving 3 tablespoons cooking water.
3. In a blender, puree everything together until smooth.

Directions

1. To make the bread dough, wash the rice and cook in about 2 cups of water.
2. Blend the cooked rice with the 100ml water too make a paste that is sticky and thick. Set aside in the fridge for later.
3. In the bowl of an electric mixer or just a large bowl, combine the lukewarm water with instant yeast. Stir until dissolved. Allow to proof; this takes about 5 minutes.
4. Then add the black rice paste and sugar. Stir until homogeneous.
5. Add the flour and mix on medium speed for a couple minutes. When there are still pockets of flour left, add the oil and continue to knead. The dough should not be sticky at all or stiff like cookie dough. It should be a stretchy dough. Knead in the electric mixer for 10 minutes or 20 by hand.
6. Cover the bowl with a damp paper towel and allow to rise until doubled in size. This takes about 1 hour.
7. To make the red bean paste, in an Instant Pot/pressure cooker/or a rice cooker, cook the beans in twice the volume of water. They should be fork tender (mash-able).
8. Once cooked, there should still be some water left in the pot. Add the sugar in and cook the beans cover medium heat. We are cooking off the water here.
9. Make sure to continuously stir to prevent the paste sticking on the bottom of the pan. Cook until all the water is gone and a red bean paste is left! It should be thick and spread-able. Set aside in the fridge for later.
10. Once doubled in size, roll into an 3/4 inch thick rectangle. One of the sides should be the length of the longer side of your loaf pan.
11. Spread a thin layer of red bean paste leaving a 1 inch border around the entire rectangle.
12. Roll it up from the side that matches with the length of the loaf pan. Once rolled up (make sure it’s tight), place into a greased loaf pan, seam side down.
13. Dust the top with flour, cover with a damp towel, and allow to rest and rise for another 30-45 minutes. It should bloom up to form sort of a mushroom top. Meanwhile, preheat your oven to 350 degrees F.
14. Bake for 50 minutes or until a golden brown crust forms and it sounds hollow when you tap it.
15. Allow to rest in the pan and cool completely. Do not use a serrated knife to cut this bread because it will tear it. Just use a sharp chef’s knife. Enjoy!