Ethan veganized his family’s Cholent with Helzel recipe and now we can enjoy one of his favorite childhood dishes anytime we want. This hearty, slow cooked stew is truly good old-fashioned Jewish comfort food.

CH-CH-CH-Chia! Just one ounce (roughly 2 tablespoons) of chia seeds hits your recommended daily allowance of a lot of important things, such as 17% of the RDA of calcium, 23% of the RDA of magnesium, 12% of the RDA of iron, 5 grams of protein and 10 grams of fiber! Ethan’s been playing around with chia seeds and has come up with great ways of eating them.

Filled with vegetables and pasta, our Spinach Orzo Soup can be a meal unto itself or part of an Italian feast.

Already made brown rice stir fried with some marinated tofu, assorted veggies and seasonings come together to make a quick, easy and delicious Fried Rice.

Forget calling for take out. Our Soba with Bok Choy and Shiitake is a quick and easy meal that is packed with flavor. This can be made gluten free easily by using gluten free soba and tamari.

Black quinoa with its naturally smoky taste was a natural choice for our Southwestern Quinoa. We add in a little heat and extra smokiness to kick it up.

Our Toasted Couscous makes a great side dish for almost any meal. The rich taste belies how easy it is to make.

Granola is great for breakfast either as a cereal on its own or stirred into your favorite vegan yogurt. However, a small bag can be very expensive for the amount it contains. It is so easy and inexpensive to make homemade granola that you might never buy it again. Plus, when you make it yourself, you can tailor the flavor to exactly what you want.

Watch as Michael shows you how easy it is to get corn off the cob. Now when you need corn kernels for a recipe, no need to buy frozen, just get some cobs and have fresh kernels in minutes.

January 8, 2014


Written by Posted in Beans, Grains, Greens, Recipes Comments 8

AGABAAG (pronounced “ag-uh-bag”) is simply an acronym that I came up with for “a green a bean and a green.”  It became my go-to lunch item last month when I started my “December detox and diet”.  In December, I lost 11 of my 22 pound weight loss goal and having a super-filling, healthy, protein and fiber loaded lunch item like this played a critical role in achieving that success. The idea of eating a grain, a bean and a green is certainly not new nor is it my original idea. I first came across this when eating at Real Food Daily in Los Angeles, California. Real Food Daily has a section on its menu called “basics” wherein you can decide to combine two, three, four or more of the items under these different food groupings. When dieting, I tend to default to the old weight watchers points program because it’s

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