Archives for August 2013

Vegging Out :: Beyond Sushi NYC

First stop on the NYC vegan food tour was Beyond Sushi for some plant-based rolls. We had the Roll of the Month: black rice,haricot vert,okra,green slaw topped with miso sauce and a few individual pieces of the artistic sushi. The ingredients are fresh and the rice is done right. Quench your thirst with the cucumber mint lemonade.

The location near Union Square is teeny tiny with only three tables, so plan on getting cozy with some new friends if you’re dining solo or as a deuce. The Chelsea Market Green Roll location is take out only.Beyond Sushi on Urbanspoon

Zucchini Pasta Alfredo Recipe

If you belong to a CSA, shop at the Farmers’ Market or have generous neighbors with vegetable gardens, you know that summer time means zucchini season. My favorite way to enjoy the abundance of squash is to whip up this creamy raw Alfredo sauce and mangia!

Zucchini Pasta Alfredo Recipe
Prep time
Cook time
Total time
Serves: 2 servings
  • 1 large zucchini
  • 1 cup hot water
  • ¾ cup raw cashews
  • ¼ cup nutritional yeast
  • 2 cloves garlic
  • ½ small onion
  • juice of half a lemon
  • salt & pepper
  • Equipment
  • Blender
  • Spiralizer or Spirooli
  1. For the pasta
  2. Use a spiralizer for angel hair pasta or the spirooli for thicker noodles.
  3. Gently press the zucchini noodles between a clean kitchen towel to remove excess water.
  4. For the Alfredo sauce
  5. Soak raw cashews in warm water overnight.
  6. This process will neutralize the enzyme inhibitors and help your body digest the nuts better.If you don't have time to soak,no worries,the sauce will still be super tasty.
  7. Drain the cashews and add them to a blender with the nutritional yeast,lemon juice,garlic and onion.
  8. Start by adding ¾ of the hot water and blend on high speed for 90 seconds.
  9. If you prefer a thinner sauce,add the remaining water(or more as needed).
  10. Season with salt and pepper to taste.
  11. Pour the sauce over the zucchini noodles and garnish with fresh chopped tomatoes and your favorite herbs.
  12. Store unused sauce in an airtight container in the refrigerator for up to 3 days.This sauce can also be used as dip for fresh cut veggies.


Blossoming Lotus PDX

When I visited Portland,OR wayyy back in June, I had the chance to meet Rika and Doni of Vegan Miam. If you’ve ever dreamed of traveling to exotic destinations,living like a local and eating incredibly delicious vegan food along the way,you’ll want to live vicariously through these two.

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Coconut Mango Chia Pudding Recipe

Summer is almost over and that means mango season is coming to an end here in Hawaii. To celebrate my last perfectly ripe Hayden mango,I made this ridiculously easy but totally delicious chia pudding.

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