Tuesday, April 19, 2011

Vegan Italian Hoagie

Vegan Deli Slices, organic tomatoes, onion, shredded lettuce, and Vegannaise. The sandwich is topped with with extra virgin olive oil, red wine vinegar, salt, pepper and oregano.

Monday, April 18, 2011

Organic Red Quinoa

I had brunch last weekend at the newly opened Le Pain Quotidien in Center City, Philadelphia and ordered on of my favorite dishes the Organic Red Quinoa Salad (their menu indicates all vegan dishes with a (v) and a carrot symbol). The salad consisted of arugula, chickpeas, and artichokes in a lemon vinaigrette. Delicious and very light. After coming back to New York, I was inspired to create new meals with red quinoa. First, I made a quinoa, kale, and cilantro salad. The next day, I made another quinoa salad with peas, onions, and vegan chicken. I served it with raw zucchini pasta (zucchini spirals, tomatoes, extra virgin olive oil, braggs apple cider and sea salt).

Organic Red Quinoa

Quinoa with organic kale and cilantro

Quinoa with peas, onions and vegan chicken

Raw zucchini pasta

Saturday, April 16, 2011


For the last few months, I've been preparing meals for the week on the weekend. It takes me about 3 to 4 hours, but I don't have to think about what to eat for the rest of the week. Here are some photos from last month. *By Friday I'm ready to dine out, which is a nice treat!