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vegan ‘chicken’ salad with chickpeas.

We all have foods that take us back to specific moments in our childhood.  I have very specific memories of Jos Louis (a treat I only had at a friend’s house), orange pop (camping!), Viva Puffs (wrapped in waxed paper

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creamy vegan risotto with apricots & baby bella mushrooms.

Earlier this year, I posted a risotto recipe right after I conquered my fear of making it. As it turns out, it’s become one of my favorite dishes to make (Few ingredients! Quick!) and a favorite request of the folks

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zucchini pasta with coconut cream sauce.

One of my favorite ways to use zucchini is in place of pasta. I find that grain-based pastas (even gluten-free ones) aren’t always the best option for me… it’s worth exploring for yourself, too, if you happen to notice that

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homemade za’atar.

I find eating plants to be tremendously flavorful. Particularly if you’ve retrained your tastebuds to enjoy real flavors over hyperpalatable overly sweet/salty foods, a vegan diet is one of the most delicious things you can treat your body to (on

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chilled cucumber soup.

The cucumber. Oh, the cucumber. It’s one of those veggies that seems so commonplace and familiar, until you start to learn about all the different varieties and uses for them… there are tons! The two main varieties are slicing (ie.

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sweet corn + potato mexican summer salad.

Some of the best meals are the ones that just… happen. Unplanned, no recipe, improvisational fun time style. I’ve discovered that’s been a theme of late with our meals, thanks largely to the week-of surprise of our CSA box as

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blanched broccoli with fresh herbs and pistachios.

Sharing another simple summer recipe today inspired by The New Greenmarket Cookbook. This recipe was already gloriously vegan-friendly and gluten-free, but I wanted to take advantage of the other CSA produce we had in the kitchen and combine things a

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roasted veggies with cornichon-caper herb drizzle.

I shared a post a few days ago sharing some thoughts on The New Greenmarket Cookbook, a really valuable resource for seasonal, local recipes and how to shop at the farmers market, no matter where you are. In perusing the

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cookbook review: The New Greenmarket Cookbook.

If you’ve ever walked through a farmers market and thought, “I’d absolutely buy that… and that… and that… and that… but I have no idea what I’d do with it”, the New Greenmarket Cookbook is about to become your new

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gluten-free scallion pancakes.

Lately, if you’ve noticed, the carbohydrate content of many of the recipes I’ve shared has been higher than usual. I think this has everything to do with being 7000% more famished than usual, on account of all the training for

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hosting an organic vegan dinner party (yes, you can!).

Last weekend, we had a couple of my favorite people over for a little vegan hors d’oeuvres party to watch the newly-released GMO OMG documentary. It was great! Really interesting film (check out my thoughts here) and a wonderful way

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baked plantain fritters.

For those times when you just need a little treat – but don’t want to dive back into old habits, old foods, foods that make you feel icky, or things that don’t support your new habits – it’s nice to

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lentil apricot tapenade.

Summertime: the season of picnics, dips and spreads. Don’t you love it?! :) I think it’s also the season for simple recipes that don’t take too much time and leave us more opportunity to get outside and frolic. In the

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vegan curry aioli.

Switching to a plant-based diet can sometimes mean parting ways with foods we used to love… but perhaps foods that weren’t doing us a whole lot of good. Mayonnaise is one of those things. It’s not that I have so

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fresh + green quinoa tabbouleh [and so much gratitude].

Can we just talk about gratitude for a second? I am awash with it today.  Last night, we held the launch party for the Vive Detox, a new collaborative venture between my business partner Paige and I. It. Was. Wonderful. 

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sweet basil ponzu dipping sauce.

Adding another dip/ dressing to repertoire this week with a little sweet basil sauce. Inspired by ponzu, a sauce typically made with lime juice, vinegar, soy sauce, and fish flakes, this version is adapted to be vegan, sugar-free and gluten-free.  Super

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canada day red curry cauliflower soup.

Happy Canada Day [she says from below the 49th parallel]! If you’re Canadian, I hope you’re having a glorious day celebrating all things Canuck; if you’re not Canadian, I would encourage you to do something traditional like drinking maple syrup,

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russet potato croquettes with roasted tomato salsa + cheater vegan cheese.

This month, I am working on compiling all of my favorite yet-to-be-blogged recipes for a little cookbook project I have in the works. This one in particular is one of my favorites. Not only does it make a great little

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what to do with the first CSA of the year: SALAD.

We’ve joined our first Community Supported Agriculture (CSA) in Harlem! We belong to the Project Harmony CSA, which operates out of a lovely community garden on 122nd Street in Manhattan. Tucked between two buildings, this hidden treasure is one of the

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summertime soup: chilled avocado bisque from the I Quit Sugar Cookbook.

Chilled summertime soup is one of those things that I think can sometimes feel a little pretentious or a little 1990s-y. But I implore you to make this. Please. I beg of you. It’s SO good. It’s packed with beautiful

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chickpea toasties.

These little toasties are officially my new favorite way to use chickpeas! They’re featured in the Eat Deliciously, Live Vibrantly eCookbook (but they’ve been popping up so much in our food rotation the last couple of weeks, I thought I’d share

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never buy store-bought hummus again.

My name is Amy and I’m a hummus-aholic. You are, too? Excellent. Let’s hang out.  I love hummus for several reasons, probably more reasons than I should. It’s a beautifully nourishing, fueling food: highlights of its health benefits include nearly

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homemade babaganoush for cheaters.

I love a good dip, don’t you? :)  A super quick post today to share the simplest babaganoush recipe ever — so simple [and untraditional, in fact] that I worry a little about what the babaganoush purists might say. But here

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quinoa “fried rice” with bok choy + tempeh.

It’s Wednesday night. You’re seriously craving Chinese takeout. Something about that greasy, saucy fried rice calls your name. You order it. You wait 45 minutes. It arrives. You eat it. All of it. You feel good for about 10 minutes,

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buttery spinach salad with crumbled tempeh + crispy shallots.

Who says salads have to be cold, limp veggies in boring dressing out of a plastic container? Not this lady! I figure: if we’re going to work more veggies into everyday (which, let’s be serious, we could all be trying

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buttery tahini dill dressing.

What’s the deal with salad dressing, everybody? For real. Have you looked at the ingredients on a bottle of the stuff recently? Scary. In order for a bottle of Catalina or Ranch or 1000 Island (yuck) to keep an even

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bake your own crackers: chia sunflower crackers from the I Quit Sugar Cookbook.

Who would have thought you could make crackers at home? I started making my own a couple of years ago when I dabbled in a long-term flirtation with raw foods and found myself dehydrating everything. I loved that it was

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