Le Botaniste

One of my favorite neighborhood go-to’s is Le Botaniste. It is perfect for days when you want to be uber healthy and are looking for a quiet place to eat and relax. Le Botaniste was concepted by the creative force behind Le Pain Quotidien (more here) and serves healthy, organic, vegan, and gluten-free meals. Although I have been over two dozen times, I always get the SAME thing — I make my own bowl.

 

This meal is a rainbow.

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Roasted Kale / Brussels / Broccoli

OK, this is the easiest recipe EVER, but it is so good that I have been re-creating it  (or some variation) for the past several weeks. Lunch, snack, dinner, WHATEVER…. I have even eaten it for breakfast! What is it? Basically, roasted veggie with pine nuts, goat cheese, olive oil and salt. I know, glamorous and sophisticated recipe, right?

 

So green, so good.

So green, so good.

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Broccoli-Arugula Soup

Theoretically, you could just go to the GOOP website and find this soup. But hey, it is more fun when I post, right? So full acknowledgement, this soup is copied EXACTLY from GP. AND IT IS SO GOOD! And healthy! And the perfect way to start the New Year! So go on and make it. And pretend that I was genius enough (or had the staff) to create it myself.

 

Ingredients:

 

Ingredients

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Mushroom Torte

perfection

 

Torte / Quiche / Pie = All the same deliciousness. Especially when made by my Mama. Yep, the best cook in the world gave me a lesson on how to make tortes. Unbelievably tasty, and a home-run for any dinner / lunch / brunch dinner party. (My mom is such a pro in the kitchen that she made 8 of these tortes — all different fillings — in ONE afternoon. IF ONLY I had the charisma, talent, and energy that she has!) This torte was one of my favorites: mushroom. It is not simple, not vegan, gluten-free, or light — but it is full of flavor and a perfect addition to your plate. Center stage. This recipe was found from the Nordic Bakery Cookbook, which is amazing.

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Broccoli Tofu Peanut Dish

Here is a simple, fresh, and delicious vegetarian dish. One of my go-to mid-week meals that is filling, satisfying, and easy to make. Enjoy!

Ingredients

ingredients

* 1 pound firm tofu

* 1 pound broccoli (including stems)

* 2 cups chopped onion

* 1 tablespoon canola oil

* 1 tablespoon grated fresh ginger

* 3/4 teaspoon salt

* 1 chopped scallions (green and white part)

* 3/4 cup peanut (or almond butter)

* 3/4 cup hot water

* 6 tablespoon rice or cider vinegar

* 3 tablespoon soy sauce

* cayenne to taste

Directions

* Cut the tofu into 1 inch cubes and place them in a pot. Cover the tofu with water. Bring to a boil and simmer for about ten minutes. Drain and set aside (this helps the tofu keep its shape)

Nothing better than cutting something into a perfect cube.

Nothing better than cutting something into a perfect cube.

* Cut the broccoli, shaving the tough parts of the stems off, but using most of the broccoli.

Soak the broccoli in cold water to maintain the color.

Soak the broccoli in cold water to maintain the color.

Ginger, onion, scallions! chop chop chop

Ginger, onion, scallions! chop chop chop

* Heat the oil in a skillet. After a minute, add the oil and onion. Cook for two minutes over high heat.

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Eggplant Casserole

eggplant

pur-dy eggplant

I still am so inspired by the Josie Natori Fashion Show from Monday.  While we all have to wait until Spring for the beautiful clothing to hit stores, at least now we can be excited that it’s eggplant season! You can find them at any farmer’s market, grocery store, or even corner Korean deli. A big fan of these tasty treats, my go-to signature eggplant dish is a simple but comforting casserole. This is a perfect dish to prepare on a Sunday afternoon and keep in the fridge. It also holds well and can be eaten the next day for lunch leftovers.

Ingredients:

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