And the summer sandwich kick continues. This one works with fresh mozzarella or extra firm tofu. You will need a farm fresh ripe tomato, basil, olive oil, and some balsamic for this one. It’s basically summer in a sandwich…no joke. The flavors and aromas as you take a bit while sitting in your humid NYC apartment…it just screams summer!

TOFU "CAPRESE" SANDWICH
1 small ciabatta
1 slice extra firm tofu, 1/2”  thick
  OR 1 slice of fresh mozzarella
2 slices fresh tomato
3-4 fresh basil leaves
olive oil
balsamic vinegar
fresh cracked salt and pepper

Slice your ciabatta in half. Drizzle the top and bottom with a little olive oil and balsamic vinegar.
Season lightly with fresh cracked salt and pepper. 
Place the tofu (or mozzarella) on the bottom slice, top with the tomato slices. 
The next layer is all basil. You can use the whole leaf or julienne the leaves.

Enjoy!

Things have been going well over at my brother’s house. Mom is feeling relaxed and happy, Dad is loving his new daughter and Benjamin is enjoying being an older brother and going for special “boys only” walks with Daddy. This visit I decided to “go International”. I like to prepare at least one meal that can be a snack or a full on meal. Sometimes it’s just easier to graze then sit down for a fully prepped meal. And lucky for them I was nice enough to share my fresh strawberry jam too! ;-)

“Going International”
Cold Soba Noodle Salad with Peanut Butter Sauce
Sweet Potato and Black Bean Burritos
(and always some form of falafel for Benjamin)

COLD SOBA NOODLE SALAD WITH PEANUT SAUCE
SALAD:
1 package Soba Noodles
1/2 julienned red bell pepper
2 large carrots - noodles
2 tbsp minced cilantro, chopped
garnish with sesame seeds (optional)

SAUCE:
4-5 tbsp fresh ground peanut butter
3-5 tbsp water (to desired consistency)
4 tbsp low sodium soy sauce
2 tbsp sesame oil
1 1/2 tbsp honey
1 tbsp vinegar (half white vinegar / half seasoned rice vinegar)

Cook soba noodles according to directions on package.
Drain cooked soba noodles and rinse with cold water.
Place all ingredients for the sauce (from peanut butter through vinegar) in a food processor and pulse until smooth.
Toss the soba and carrot noodles with the peanut butter sauce until thoroughly combined.
Then add bell pepper, cilantro and sesame. Mix together.

Sweet Potato and Black Bean Burritos

2 med sweet potatoes, diced
1/2 lg onion, diced
2 gloves garlic, minced
1 ear of corn, kernels removed
1 can black beans, drained/rinsed
1/2 c fresh cilantro, chopped
3 tsp cumin
2 tsp chili powder
2 tsp oregano
1 tbsp smoked paprika (optional)
2 tbsp fresh squeezed lime juice
1 med tomato, diced
2 dashes of Franks Red Hot® hot sauce
1 c cooked brown rice
olive oil

Bring a med - large pot of water to a boil. Add the sweet potato and boil until JUST fork tender.
Drain the potatoes and place in a bowl. Mash them a little, leaving some chunks. Set aside.
Sauté the onion and garlic over a low - medium heat (with 2 tbsp of olive oil) for 4 or 5 minutes.
Add the corn, black beans and sweet potato to the pan, stirring occasionally.
Add your spices (cumin, chili powder, oregano, smoked paprika), lime juice, hot sauce and tomato. Toss to combine.
**If a little “thick/dry” add 1/4 cup of water and toss to combine.**
Let the mixture heat through.
Once heated through, turn off the heat and add the cilantro.

Burrito Assembly
Take one burrito sized wrap (your favorite brand) and place about 1/2 c of burrito mixture in the center. Top with a spoonful of rice. I also top with some more fresh cilantro. Wrap up and set aside with the seal side down.
**Can also top with your favorite vegan cheese before wrapping it up, if you so desire!**

Who doesn’t love a good reuben?!? I prefer corned beef over pastrami, but let’s be honest, both are tasty when there is sauerkraut and some Russian dressing involved! I enjoy the deli meets on occasion, but it gets a bit heavy for me, which brings me to the lighter version of a meaty reuben: the Tempeh Reuben. 

I first had a tempeh reuben when I was upstate visiting my Uncle. We ended up at a  cute cafe called Outdated: An Antique Cafe. It’s a great spot to check out if you’re in the area! Since my uncle doesn’t really eat meat anymore, we ordered two vegetarian dishes to share…one of which was the Tempeh Reuben. This is my quick/simple take on the tasty sandwich.

**One quick note about tempeh: it can have a slightly bitter taste, so I suggest marinating overnight or steaming the tempeh for about 10 minutes.**
 
​TEMPEH REUBENS
1 package Light Life Three Grain tempeh
1/2 c + 2 tbsp beet juice or liquid from canned beets
1/3 c apple cider vinegar
1-2 tsp dijon mustard
1 tbsp maple syrup
1 tbsp soy sauce
1 tbsp pickling spice
2 tsp mustard seed
dash of vegan worcestishire sauce
saurkraut
swiss cheese (optional)

Preparation
• Using a sharp knife, cut thin slices of tempeh at an angle. Put them in a glass container large enough for your to fit the tempeh and marinade.
• Heat a dry pan over medium heat. Add your pickling spice and mustard seed and toast until just fragrant, about 3 or 4 minutes. Keep the spices moving in the pan the entire time to prevent burning! Let the spices cool.
• Meanwhile, combine the rest of your ingredients in a medium bowl. Add your slightly cooled spices to the bowl and mix well.
Pour the marinade mixture over the sliced tempeh, cover and refrigerate overnight.

Pan Searing the Tempeh
•Bring a large skillet to a medium high heat. Add some tempeh slices, not crowding the pan too much. Add about 4 or 5 tbsp of the marinade. If the pan gets dry you can add a little water or a little more marinade. Cover the pan with a lid and cook for a couple minutes.
•Take the lid off, flip the tempeh and continue to sear.
•Saute over medium-high heat till the liquid reduces and the tempeh slices are browned on both sides.

Building Your Reuben
Two pieces toasted bread
1/4 c (+ more because I’m obsessed) saurkraut
1 tbsp mustard and/or mayo (Russian dressing works great as well)
1 slice swiss cheese

Lightly coat both pieces of toast with mustard and mayo.
Top one piece of toast with 4 slices of tempeh, then the sauerkraut, then the cheese.
At this point you can top with the other piece of toast and enjoy OR you can broil quickly to get the cheese melted. Both ways are delicious!

**My Favorites**
Hawthorne Valley Farm Saurkraut  - its simply delicious and very good for you!
Hampton Creek's Just Mayo - this is a vegan mayo that has a great consistency and flavor
Ezekiel 4:9  - sprouted grain bread lots of nutrients without the bulk
LightLife Tempeh - low calorie and a good source of protein

Light and simple are the best words to describe most of my summer meals, especially during this heat wave. The other day at the Union Sq. Farmers’ Market I saw some great looking zucchini I couldn’t resist. Once I bought them I began thinking about different ways to prepare this tasty vegetable. Though I had a couple of ideas, I settled on some sort of zucchini sandwich. I remembered this one sandwich I used to enjoy often at Tarallucci e Vino (East Village location). They’ve since changed their menu, but I know it involved some great ciabatta bread, lightly seasoned grilled zucchini with lemon/olive oil, and possibly some of their amazing fresh mozzarella. Since I don’t have a grill I opted for “cooking” with citrus! By slicing the zucchini thin and marinating it in lemon, you can keep the crisp/juicy texture of the zucchini without having it taste raw.

ZUCCHINI CARPACCIO AND FRESH TOMATO SANDWICH
Zucchini & Marinade
1 medium zucchini, sliced thin (1/4” slices)
1 clove garlic, sliced thin
1/2 large lemon juiced (about 2-3 tbsp)
fresh cracked salt and pepper

For the Sandwich
2 slices Ezekiel Bread (or your favorite ciabatta)
2 thin slices of a large tomato
1 tbsp Just Mayo
fresh cracked salt and pepper

Prepping The Zucchini
Slice your zucchini in half to make shorter strips. Then cut 1/4” slices lengthwise.
Combine all of the ingredients in a plastic bag or glass container to marinate for a few hours and even overnight.

Building Your Sandwich
Toast your bread.
Lightly coat each slice of toast with mayo. 
Season with salt and pepper. 
Add two even layers of zucchini slices and then the tomato slices.

**TIP: adding some grilled chicken or hummus instead of mayo would be very good and also add some healthy proteins.**

A healthy, protein packed meal that requires no major cooking: Egg Salad and Gazpacho are the perfect combo
for a warm summer night's meal.

EGG SALAD TARTINE
2 eggs
1 tbsp Just Mayo
2 Slices red tomato
1 slice Ezekiel Bread
fresh dill for garnish (optional)
fresh cracked Himalayan pink salt and black pepper

GAZPACHO
1 medium red tomato
1/4 large cucumber
1 tbsp minced red bell pepper
1/4" jalapeno slice
1 clove garlic, sliced thing
1 tsp fresh lemon juice
1 tsp red wine vinegar
2-3 tbsp extra virgin olive oil
fresh cracked Himalayan pink salt and black pepper

Preparation
Egg Salad
Place the eggs in a pot and cover with cold water. Cover the pot and bring to a rolling boil.
Once at a rolling boil, turn off the heat and let sit for 10 minutes. Drain, cool and peel.
In a medium sized bowl mash the eggs with the back of a fork or run through a garlic press.
Add the mayo, salt/pepper and mix well. Set aside.
Toast your Ezekiel Bread. Layer first with the tomato slices then the egg salad and garnish with dill.

Gazpacho
Prepare your vegetables: dice the tomato, peel/dice the cucumber.
Add all of your vegetables (tomato, cucumber, red bell pepper, garlic, jalapeno) to the food processor.
(I have a Ninja Chopper which works very well, especially for a small batches.)
Pulse the vegetables until processed well.
Add the olive oil and blend until almost pureed.
Transfer to a bowl, add the lemon juice, vinegar, salt/pepper and mix well. Adjust to your taste and enjoy!

What do you do when you find out your niece has arrived?? …shopping and lots of cooking of course! I’m so excited to welcome my niece Sarah to the world. She is simply the cutest little baby girl I’ve ever met!

My first visit I showed up with a few bags of goodies. There were presents for Sarah: summer dresses and onesies - declaring her Auntie’s love for her; presents for my adorable nephew, Benjamin: “Camo” shorts and button down shirts (his favorite); and presents for the second time parents: home cooked meals! They were very appreciative…No thinking, planning or prepping needed. 

My brother and his family are mostly vegan these days which makes for some fun recipe research. I’ve learned about many new ingredients and have been inspired to have more vegetarian/vegan meals myself. I had been brainstorming menu ideas for a couple months, and finally came up with a few easy and casual summer meals (just in time). Sarah arrived just before Memorial Day, so I prepared a casual summer “backyard BBQ” menu. 
“Backyard BBQ”
Black Bean and Quinoa Burgers (not pictured)
Potato Salad
Bean Salad (not pictured)
Chickpea Patties

BLACK BEAN QUINOA BURGERS
1/2 lg red onion finely minced (about 3/4 c)
1 cup finely chopped mushrooms (baby bella / white button)
1 can black beans
3/4 c cooked quinoa
3/4 c shredded beets (or pulsed in food processor)
1 tsp cumin
1 tsp chili powder
1/4 c walnuts pulsed into meal
1/2 c oats pulsed into flour
1/4 c panko
fresh cracked salt and pepper to taste
2 dashes vegan worcestershire sauce (optional)

Preheat oven to 375º
Cook onions on a med-low heat until soft, about 4 or 5 minutes.
Turn up the heat to med-high and add the mushrooms. Sauté until slightly reduced and not super watery.
Remove from heat and add the drained can of black beans. Do a rough mash on the beans in the sauté pan. Leaving some beans whole!
In a large mixing bowl combine the rest of the ingredients (from quinoa through worcestershire).
Toss to combine and then add the bean mixture, mixing well.
Let stand a couple minutes.
Spray a baking sheet with cooking spray or “grease” with any kind of veggie oil.
Take about 1/2 c of mixture and form into a burger.
Bake for 30-45 minutes, flipping halfway through.
Serve on a warm soft bun with lettuce, tomato and your favorite condiments.

POTATO SALAD
6 medium red potatoes
3 ribs celery (with leaves)
diced red onion to taste (couple tablespoons)
1-2 tbsp gherkins or sweet mixed pickles or relish (to taste)
Just May mayo (start with ½ cup and add to taste)
salt and pepper to taste

Boil potatoes until just fork tender, about 15 minutes. Drain and set aside to cool.
Meanwhile, dice up celery, red onion, and sweet mixed pickles.
Once the potatoes are cool, combine all ingredients and toss well.
Letting this stand a couple hours or even overnight is ideal.

BEAN SALAD
1 can organic cut wax beans
1 can organic red kindey beans
1 can organic cut organic green beans
1 can organic chickpeas
1/2 med onion, sliced thin
1/4 c vegetable oil (I use grapeseed oil)
1/2 c white vinegar
3-4 tbsp sugar (add more to taste if you like!)

Drain all of the canned goods, rinse and set aside.
In a medium mixing bowl, combine all remaining ingredients.
Then add the beans and toss well to coat.
Let the salad marinate for at least 3 hours (over night is ideal)

CHICKPEA PATTIES
1 can chickpeas
1 clove garlic
1/2 c fresh parsley, chopped
1/2 c panko (or combination of panko, walnut meal, oat flour)
2-3 tsp cumin
1/2 c fresh chopped parsley
2 tbsp fresh lemon juice
1 flax egg
fresh cracked salt and pepper to taste
(add water if too dry)

Preheat oven to 375º
Put everything in a food processor and pulse until combined. Some chickpeas can be left whole for texture. Let set for a couple minutes.
Spray a baking sheet with cooking spray.
Take some chickpea mixture and form small balls (about golf ball size). Place them on the baking sheet. Spray the top of each chickpea ball and then press down to form a thinner “patty”.
Bake for 30-40 mins flipping once halfway through.