Tag Archives: delish

Coconut Vegetable Soup with Crispy Tofu Gremolata

It is too cold out! This soup definitely helps cope with this inconsiderate weather!

coconut soup


Onion, 1

Garlic, 2 cloves

Ginger, 3 tsp grated

Jalapeno, 1/2 thinly sliced

Coconut Milk, 1 can

Carrots, julienne

Red Pepper



Green Beans


Sea Salt


Tofu Crumble (Gremolata):



Olive Oil

Sesame Oil

Mint, fresh chopped

Cilantro, fresh chopped

1. Add a can of coconut milk to a soup pot with 3-4 cans of water and 2-3 tsp of sea salt.

2. Add sliced onion, diced garlic, sliced jalapeno, and grated ginger to the coconut milk broth and bring the broth to a low boil.

3. Slice all other vegetables, thinly. Then add in the carrots, then mushrooms. These are the heartier veggies and can cook longer. I HATE overcooked greens so the green vegetables are ALWAYS the last to go in! They only need MAX 2-4 minutes in the hot broth to cook.

5. In the meantime, cube the tofu and let it marinate with 1 TB of tamari. In a hot pan, add the tofu then sautee. I added some oil after the tofu cooked for about 5 minutes. Then sprinkled Japanese chilli flakes on it. Cook the tofu until it gets nice a crispy edges on it. Then add to a bowl with chopped mint and cilantro, and add on a teaspoon of toasted sesame oil.

6. Once the vegetables are cooked to your liking in the broth, it is time to eat! I put spinach in the bottom of the bowel. The hot soup will cook the spinach perfectly. Add the crispy tofu-herb gremolata (we’re fancy!) on top. I loved the texture that this added to the soup–rather than those bland soft tofu cubes that are usually in coconut soup—blehhh!


The best thing with this soup is it’s potential for versatility: All you really need is the coconut milk and whatever veggies you have on hand. The aromatics (onion, garlic, ginger, and jalapeno) are pretty important for developing flavor but use whatever combination works for you: got lemongrass? USE IT! got lime zest? USE IT!

The other best part? It takes NO TIME to make this! Cutting all of your veggies is the most time intensive part–so get on it! Make this!


Zucchini-Carrot Fritters

It is that time of year when zucchini is bountiful and one can have only so much zucchini bread! This recipe is simple and tasty and not heavy like most fried foods. Give it a try for your next cocktail party or just because you want it NOW! 😉

 Zucchini Carrot Fritter

 The following recipe made about 20 fritters.


1 Zucchini, large

1 Carrot

1 Red onion, small

2-3 cloves Garlic

1 Tb Ginger, grated

1/2 Jalapeno, grated

Mint, fresh, chopped

3 tsp Salt, to taste

3 tsp Curry Powder, to taste

1 Egg

1/2 cup Chickpea Flour

Coconut Oil, as needed to fry the batch

1. Grate zucchini, carrot, and onion using a box grater. Add some salt and allow the ingredients to sit for 5 minutes. You’ll see a lot of liquid released from the vegetables. Grab a handful of the grated vegetables are SQUEEZE the water out then put that handful into an empty bowl. Repeat until remaining vegetables are drained.

2. In a bowl with grated (and squeezed) vegetables, add grated ginger, garlic, and jalapeno, curry powder, mint, salt, and egg. Mix all ingredients together until well combined. Taste for seasoning: do you want it spicier? add more jalapeno or curry powder! does it need more salt? add some!

3. Add chickpea flour to mixture and mix until it is all absorbed into the vegetables. Allow to sit for at least 5 minutes before starting to fry.

4. In a fry pan, add coconut oil and with a medium heat, add in drop of the batter. Cook about 2-3 minutes on each side, or until golden brown.

5. Remove from pan, allow to cool on a paper towel and sprinkle with salt.

6. Serve with a mint chutney or crema.

Herbed Crema:

Sour Cream or Plain Greek Yogurt

Herbs, fresh (mint, parsley, cilantro, dill etc)

Lemon zest and juice

Pepper/jalapeno/crushed red pepper flakes


1. Blend herbs, lemon, and pepper with some oil until a pesto like consistency.

2. Mix herb blend with sour cream/yogurt. If you don’t prefer dairy, simply use the herb blend as-is to dress your fritters.

3. Done! Now EAT!!! 😉

Tortellini and Herb Pasta Salad

I think the key to this recipe was the fresh tortellini from Talluto’sthe place for fresh pasta in the Italian Market!

But, even if you can’t get tortellini from Talluto’s, still make this recipe. It was a favorite at the BBQ!

Simple and delicious, as always 😉



Tortellini, 1 lb.

1 Tomato, fresh, chopped

1 Roasted Red Pepper with garlic, chopped

1 Roasted hot pepper, chopped

1 Green Pepper, fresh, diced




Salt and Pepper

Olive Oil

1. Cook pasta.

2. Chop tomato, red pepper, and green pepper and add to the pasta once it is cooked.

3. Add chopped herbs (arugula/spinach would be a nice addition).

4. Season to taste with salt and pepper, add olive oil.

*Serve chilled/room temperature.

Brussel Sprouts with Dried Cherries and Almonds Salad


Sometimes a simple salad speaks for itself!


Brussel Sprouts

Red Onion

Raw Almonds

Dried Cherries




Olive Oil (optional)

Salt and Pepper, to taste

1. Thinly slice brussel sprouts…or use a mandolin.

2. Dice red onion and add to a bowl with lemon and salt and let it sit for a few minutes.

3. Chop almonds (or used sliced) and cherries.

4. Add honey and Dijon to the lemon and red onions and whisk in olive oil.

5. Add brussel sprouts, cherries and almonds to the onion-vinaigrette mixture.

Enjoy as is or as a side to a summer bbq! Would pair nicely with grilled chicken. 🙂


Grilled Summer Vegetables

Make room on the grill for vegetables at your next BBQ!

grilled 1
Asparagus. Onion. Green Pepper. Parsnips with a curry paste. Look at the char! YUM!
62914 345
Grilled tomato and onion with olive oil, salt and pepper…squeezed lime on top after I took it off of the grill.
62914 301
Red onion. Zucchini. Parsnip. Carrot. Red Pepper. Portobello.


Vegetables (Tomato, Onion, Parsnip, Red/Yellow/Orange/Green Peppers, Zucchini, Broccoli, Asparagus, Mushrooms etc….)

Olive Oil

Salt and Pepper

1. Pick your favorite veggies.

2. Add olive oil, salt, and pepper.

3. Grill until a nice char is formed.

4. Eat!

TIP: When grilling mushrooms, give them a little bath first! Try: Soy sauce/Lemon juice/Vinegar with salt, pepper (add garlic, spices, red pepper flakes for some pizzazz). This brings out their flavors and makes sure they don’t become dry pebbles in the grilling process.

Watermelon and Mint Cooler

Some girlfriends came over and before heading to the pool I blended some ripe watermelon with fresh picked mint from the garden and poured it over ice. Fresh, sweet, and delicious!

Keeping it simple works perfectly!




Watermelon, chilled in fridge

Mint, fresh

Ice Cubes

1. Add watermelon and mint and blend.

2. Pour over ice cubes.

3. Add your optional additions.

Sweet: If the watermelon isn’t sweet enough for your taste, add agave/sugar/maple etc.

Tang: Squeeze a lime in!

Punch: Vodka/Rum/Wine…

Bubbles: Seltzer/Tonic

4. Enjoy!