Marinated Grilled Eggplant [recipe]

My new favorite summer recipe.

1 Eggplant
grapeseed oil
white wine vinegar
ketchup (I love Heinz Balsamic or fancy organic spicy ketchup)
garlic clove
large Ziploc bag

1) Cut the ends off the eggplant and discard.  Slice the eggplant into 1/2 in. rounds.  Try to keep them somewhat even.

2) Put the rounds into the plastic bag.

3) Add enough oil, vinegar and ketchup to coat the eggplant.  Using a garlic press add the garlic clove.  Add pepper to taste.

4) Let the eggplant sit in the marinade 15 minutes or longer.

5) Grill the eggplant until soft.  I use a George Forman grill.  It takes about 10 minutes.

I love to serve these with a Dr. Preager’s Veggie Burger on top, no bun.  It would be a great substitute for a hamburger.  I also love this same recipe for large portabello mushrooms.


Kale Slaw [bonus recipe]

This is one of my tried and true faves.

Rainbow Kale Slaw


Kale (chopped)
6-8 Mushrooms (sliced or chopped into large chunks)
1/4 red cabbage (thinly sliced)
1 carrot grated
*feel free to add other veggies such as red peppers or sundried tomatoes

1. Chop all veggies.  Place them in a large bowl and toss the veggies. Set aside.



Dressing Ingredients:
1-4 garlic cloves (depending on how much you love garlic)
1/2 cup or so of tahini
Few squirts of amino acids
Apple Cider Vinegar

1. Using a garlic press, press the cloves of garlic into a bowl.

2. Pour in the tahini and amino acids.  Mix.

3. Pour in the apple cider vinegar until the dressing becomes a thin paste (it should run slightly but not be too watery).

4.  Pour the contents over the veggies.

5. I recommend you use your hands here to massage the dressing into the greens.

6.  Place in the refrigerator.

7. Enjoy!

A note on Tahini: Tahini is my favorite ingredient.  It is ground up sesame seeds to make a paste.  It can be found in most grocery stores now-a-days.  Mine has a few brands over near the peanut butter and a fancy brand in amongst the greek marinated artichokes and mushrooms.

A quick and hearty miso soup [recipe]

I love miso soup.  So when I found a miso soup broth at Whole Foods I was super excited.  I used it to make a non-traditional miso soup with lots of flavor!  This recipe is vegan and can be gluten free with the right miso broth.

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1/2 an onion (chopped)
1 tomato (diced)
3 leaves of kale (ripped into large chunks without stems)
tofu (cubed) *
a dash of Liquid aminos
1/2 box Miso soup broth
1 bunch of bean thread noodles
*not pictured above

1. In a medium size pot, over medium heat saute the onions in oil until soft.

2. Add the tomatoes and stir occasionally until tomatoes start to fall apart.

3.  Add the tofu and kale.  Let the kale become bright green.

4.  Add a dash of liquid aminos (about three good squirts) and you can add agave or maple syrup for a little sweetness.

5.  Cover the veggies with broth (I used half a box of broth and some water, the flavor was still strong).

6. Bring the liquid to a boil.

7.  Turn off the heat.  Place the bean thread noodle bunch in the soup and push it under the liquid.  Cover the pot and let sit about 5 to 10 minutes.

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An afternoon snack [recipe]

or a full meal!

Here is my recipe for a yummy spring roll.

Step 2.

Gather your ingredients.

Here I have Pea Shoots, Super firm tofu, Hot Lime relish and a red pepper which I slice thin. You can use any ingredients you have lying around.  I love to use salad greens or avocados or a stirfry.

Step 1.

I use brown rice wraps I found at whole foods in the Asian food section.

You will need a pan of warm water.

Remove one wrap from the packaging, careful not to snap it.  Soak the wrap in the warm water for about 10-15 seconds, using your fingers to push it flat.  The wrap should become flexible but not completely soft (it will get softer as it soaks up more water once it is removed).

Take the wrap out of the water and lay it on a dry clean towel.  Pat the top dry.

Step 3.

Pile the ingredients on to the wrap.

I like to fold the bottom up first.  Then the right side.  Then I fold the top down tightly over everything.  Then using your fingers to hold everything in roll the wrap to close the last side.

This can be tricky at first but once you get the hang of it, it’s super fun and looks impressive ;).


I like to make a dipping sauce from cashew butter, rice vinegar, liquid aminos and agave.