Spaghetti with a Vegan Cauliflower “Alfredo”




It’s here everybody! It’s finally here! The first copy of my cookbook has arrived in the mail!!

How did this happen??? So you know how I worked on a “Passion Project” for this whole semester? Well to mark the end of it, I had to pick a final deliverable. Naturally I chose to make a fully printed, legit cookbook! (aka a dream come true!) After countless hours working on the layout, I finally sent it to the publisher and received it at my house! Continue reading “Spaghetti with a Vegan Cauliflower “Alfredo””


Veggie Fried Rice with Roasted Eggplant and Red Pepper




I’ll call this recipe “fried rice with a subtle Mediterranean twist”! And I’ll explain to you the reasons why further down, after I profess my love for fried rice one more time. Though I’ve already talked to you about this burning passion of mine in a previous post, I’ll just add a few reasons to the list: Continue reading “Veggie Fried Rice with Roasted Eggplant and Red Pepper”

My Gazpacho

In case you didn’t know: I love soup! I can literally eat it every single day without getting tired of it. There are just so many things you can do with soup. Hot or cold, vegetarian or not, with or without noodles, creamy or chunky, broth or no broth, and so on… It’s amazing how versatile it is. Now, one of my favorite types of soup is called gazpacho. For those of you who have never tried it before, it’s a cold vegetable soup from Spain, usually with a tomato base (but not always). Though it’s mostly popular in the summer, I like it all year long because it’s tasty, fresh, and it requires a minimal amount of work! Don’t fear the “long” list of ingredients as they’re all really common vegetables. Bon appétit!

Prep time: 30 minutes

IngredientsThis recipe serves 5

  • 3 ripe tomatoes
  • 1 whole cucumber
  • 1/2 red bell pepper
  • 1/2 green bell pepper
  • 1/2 onion
  • 1/2 lemon (juice)
  • 1/2 garlic clove
  • 1 1/2 cups water
  • 2 oz. country bread
  • 1 tbs sherry vinegar
  • 4 1/2 tbs olive oil
  • 1/2-1 tsp Sriracha
  • 1/2 tsp cumin and paprika
  • salt and pepper to taste


  1. Preheat the oven to 400°F, and roast the bell peppers for 20 minutes, or until their skin is blistered.
  2. Meanwhile, soak the bread in the water.
  3. Peal and dice the tomatoes, cucumber, onion, garlic, and roasted peppers (under cold water if too hot).
  4. Put all these vegetables, and the soaked bread and water in a blender. Add the oil, vinegar, Sriracha, spices and lemon juice and blend until smooth. That’s it!

TIPyou can top each bowl with olive oil, roasted pine nuts, fresh basil, goat cheese, croutons, fresh diced cucumbers or anything else!