Friday, May 13, 2016

Yogurt! Really Good Yogurt!

Can we discuss how happy I am right now?

For possibly two years, I had yogurt for lunch every day during the week. Sometimes I had some cut veggies or fruit or granola too, but yogurt was the staple of that lunch meal.

Since I went vegan, that has not been the case. This Kite Hill almond milk yogurt is a game changer!
There are a few varieties but I figured I'd try this one to start. Let me tell you - this is the real deal. You will not ever miss dairy yogurt again!
Go to the market, look for it, buy it, and enjoy. You're welcome!

Thursday, May 12, 2016

Vegan Ice Cream is Trending!

I mean, they call me The Trendy Vegan for a reason...because I'm here to tell you what's trending: Vegan Ice Cream!

It's everywhere really.  On food trucks, in Ben & Jerry's (which we've discussed before,) on the freezer shelves at Whole Foods, in private markets.  And kids - it's some tasty stuff.  I'm not gonna lie - I had two pints of Ben & Jerry's in the freezer and I threw out the extra - not because it wasn't awesome, but because I wanted to be sure I could maintain my composure (and my almost summer waistline!)

If you click here you'll see a massive list of opportunities for you to jazz up those dessert taste buds of yours and get your sweet teeth smiling!  

If you want to be daring, and do some experimenting at home, check out this recipe for Golden Milk Vegan Ice Cream from the Tasting Table Vegan Kitchen


3 cups coconut milk
½ cup cream of coconut
One 1-inch piece ginger, thinly sliced
¼ cup honey, plus more for garnish
2 teaspoons ground turmeric
½ teaspoon ground cinnamon
½ teaspoon kosher salt
¼ teaspoon ground cardamom
¼ teaspoon freshly ground black pepper
1 vanilla bean, seeds scraped
Chopped candied ginger, for garnish


1. In a medium saucepan, whisk together all the ingredients, minus the candied ginger, and bring to a simmer over medium heat. Let cool completely, then refrigerate overnight. Make sure you freeze the bowl of an ice cream maker during this time.
2. The next day, strain the base into the bowl of the ice cream maker and churn according to the manufacturer's directions. Scrape into a shallow dish and freeze for at least 4 hours. Scoop the ice cream into bowls and drizzle with honey. Garnish with chopped candied ginger, then serve.

Saturday, May 7, 2016

Mother's Day Brunch

So tomorrow is Mother's Day.  I know lots of moms want to go out, get pampered, and receive beautiful gifts. I love all of that too, but this year I just really wanted to pamper the moms in my life who would be near enough to join me for the day - my mom, my grandmother and my aunt - with a delicious brunch at my home.

My grandmother and I were recently talking about how we used to love going to high tea at The Four Seasons. The scones, the tea sandwiches, the mimosas, and yes, the little pots of tea. Tomorrow I have decided to mimick that but at home.

I bought these fun black placemats with special white pencils on which you can write your own messages, perfect for placing people where you want them at the table, but also telling them how you feel.

I bought some pretty rock candy swizzle sticks and some tea sleeves so everyone can enjoy their own kind of tea and sweeten as they like. Of course, they can also just treat the rock candy as a lollipop too!

I'll also be serving these gorgeous mimosas, the recipe and image for which I got from  It calls for prosecco and orange juice, but fresh lemon and lime juice as well. Sounds fabulous, right?

For the meal, I am making the following vegan dishes:

Cucumber, arugula and cashew cheese tea sandwiches
Vegan "egg" salad with carrots, celery and dill on mini sesame rolls
Heirloom tomato salad with almond cheese tea sandwiches
Field green salad with homemade Dijon mustard vinaigrette
Quinoa with basil, pistachios, currents and lime juice

I am already getting hungry... Can't wait to try it all!

Wishing all of the moms reading this a happy, delicious and healthy day!

Monday, April 25, 2016


Shabumaru is hotpot dining in Boston's Back Bay. Just a few steps outside the Westin Copley is a restaurant honoring a Japanese tradition that provides for both a tasty and an interactive meal.

While you can enjoy traditional dishes, like sushi, I was intrigued and had to try the hotpot.  I ordered a vegetable and seaweed based miso broth that was poured into a copper pot, and then set into the bar in front of me, to simmer away.

Next I selected from their vegan options to add to the broth. I chose mixed tofu varieties, white cabbage and broccoli.  It was savory, healthy and custom made by me!  Rices and noodles can also be added if you choose, along with mushrooms, corn and other vegetables. The broths vary as well, including a sriracha but that's a bit too spicy for me!  

Next time you're in Boston, give this place a try!

Friday, April 15, 2016

The Trendy Vegan Cooking Live!

How much fun did I have at lunch today?  I had the privilege of teaching a fabulous group of women about a vegan diet at a local private golf club near my home.  When I was working with their event coordinator in planning the luncheon, we talked about the basics - why I follow a vegan diet, what cooking tips I have up my sleeve, where do I find my specialty items and how do I make some of my favorite dishes?
We decided that I would make an appetizer for the women to nosh while I spoke, and then something to accompany their lunch.  I settled on two dishes I blogged about earlier last week - a tasty, heirloom tomato bruschetta and a strawberry vinaigrette for their salad.  The chef at the club made a fabulous lunch to follow including avocado toast with radishes, vegan chicken and bacon wraps (made from seitan and smoky tempeh) and a couple of other yummy treats.

For the tablescape, they used grasses as a runner, and then "planted" the ingredients I highlighted in my discussion with clever, pretty signs. The napkins were filled with the recipes I prepared, and my contact information. It was truly such fun!  If you are interested in an event like this, or are looking for some persona coaching, just email

Sunday, April 10, 2016

2 Springtime Recipes

I was asked to teach a class on a vegan diet, and I wanted to make 2 recipes for the ladies to enjoy - one as a snack while I talk, and the other for the lunch itself.

For the snack, or appetizer, I decided to create a vegan bruschetta.

You will need:
1 c. heirloom cherry tomatoes (I love the vibrancy of the different colors but you can do all one color if it is all you can find)
1 pinch kosher salt
1 TBSP extra virgin olive oil
2 fresh basil leaves chopped
1 container Kite Hill vegan cheese (or another vegan spreadable cheese)
1 baguette, thinly sliced and toasted
Balsamic glaze

In a small bowl add the rinsed and quartered tomatoes, salt, oil and basil. Toss gently with your hands so that all of the ingredients mix well.

Spread a thin layer of the cheese on 8 slices of the toasted baguette (depending on the size of the baguette it may be a few more than 8.)

Spoon the tomato mixture on top of the baguettes and then drizzle each piece with your balsamic glaze. You can use balsamic vinegar, but this has a sweeter and thicker texture so this is what I prefer.  It's as tasty as it is beautiful! 
For a delicious spring salad, I decided to try my hand at a fruity dressing, and this strawberry vinaigrette was a perfect solution.

You will need:
9 strawberries, washed and stems removed
1/8 c. grapeseed oil
1/8 c. white balsamic vinegar
3 leaves fresh basil, chopped
Pinch of salt

Combine all ingredients in a Nutribullet or other high powered blender until smooth and serve. It makes many servings so you can refrigerate for up to a week to enjoy more than once!

Saturday, April 2, 2016

Passover Cooking with The Trendy Vegan

Passover is still a few weeks away, but I have a super busy month so I needed to take care of business today.  I am not hosting either Seder this year, but I am in charge of preparing some vegan options.

Last week I blogged about a fabulous roasted vegetable soup I made. My family tasted it and loved it, so I froze a big batch and I'll be eating that in place of the traditional matzah ball soup.  It has plenty of parsley and leeks (bitter herbs) so it's perfectly suited for a Passover meal.

I decided to make another savory dish, my version of a spinach pie.  Here is what I did:

Spray a baking dish with non-stick spray. Wet 2 1/2 pieces of matzah and lay them on the bottom of the tray.
Using your favorite kosher for Passover oil, sautée two large onions with a pinch of kosher salt.  Once caramelized, mix in 4 packages of defrosted and drained chopped spinach. (You may want to do this in two batches.)
Add 1 cup of vegan cheese to half of the spinach mixture and layer it on top of the matzah.  
Put down another layer of matzah (no need to wet these pieces) and top that with the rest of the spinach mixture and a cup of marinara sauce.
Add one more layer of matzah (do not wet this either) and top it with 1 c of the marinara sauce and 1/2 c of the vegan cheese. Bake at 350 degrees until the cheese is bubbly and the crust starts to brown. Serve immediately! (If you make it in advance like I did, cover and freeze it but do not bake it until you are ready to eat.)

If you want something sweet at the end of the meal, chocolate toffee matzah is the easiest (and yummiest) way to go.
Line a baking sheet with parchment paper and cover it with a single layer of matzah.  Melt 8 oz. of vegan butter and mix it with 1/4 c brown sugar.  Spread that across the matzah and bake for 6 minutes at 350.  Remove the tray from the oven, cover it with 12 oz. of vegan chocolate chips and bake another 4 minutes.  Remove from the oven and spread the chocolate into an even layer. Leave it as is or top it with nuts, more chips, dried cranberries or coconut flakes.  Chill for a few hours and then break into pieces.  Enjoy and chag sameach!