Vegan Veggie Wraps

Vegan Veggie Wraps

1 small eggplant
1 zucchini
1 red pepper
1 small onion
3 cloves of garlic
1 carrot
1 cup of baby spinach
1-2 lemons
1/2 t thyme
1/2 t ground Ginger
1/2 cup Extra virgin olive oil
Salt and pepper to taste
6 wraps

Preheat oven to 375 degrees.  Prepare the eggplant. Slice the eggplant, lengthwise and generously salt both sides. Place in a dish and let stand while you prepare the rest of the veggies. The salt pulls out any bitterness from the eggplant.

Meanwhile, slice the zucchini, the pepper, garlic cloves and onions. Place in a baking dish.

Rinse the salt off of the eggplant and slice into thick sticks; this way, they will fit nicely in a wrap. Add them to the baking dish.

Drizzle the olive oil onto the veggies. Add the thyme, ginger, lemon juice from 1 lemon and season with salt and pepper.

Roast in the oven for 30-40 minutes. Be sure to mix the veggies, every 10 minutes, so that they do not get burned.

Meanwhile, juilliane the carrots in strips. Set aside.

These wraps are delicious warm and cold; so once the veggies are done, you can assemble them straight away or keep the veggies refrigerated and make them later.

To assemble the wraps, add the veggies, the raw carrots and some leaves of baby spinach in the middle of the wrap. Drizzle with some extra lemon juice. Fold the sides inward and then roll the bottom up to form a pocket. Roll the wrap closed and ENJOY!!

Simple Roasted Broccoli

roasted brocoli
Simple Roasted Broccoli 

2  Large broccoli crowns
1/4 c extra virgin olive oil
1 T kosher or sea salt

Preheat oven to 350 degrees.
Wash the broccoli and divide the crown by break off the sprigs so that they may roast evenly and they’re easy to serve. 

Line up the sprigs in a baking dish or cookie sheet so that they overlap as little as possible.

Generously drizzle with extra virgin olive oil; and season with salt and freshly ground pepper. I prefer to use kosher or sea salt because they both have thick grains, and they make the dish heartier, in my opinion. 

Roast the broccoli for 10 minutes in the oven and then turn each sprig over and roast for another 5-7 minutes. 

The  flowers become crunchy and the sprig becomes savory. My kids love the full flavor of this dish. And it’s a quick, easy way to add a healthy side to any meal. 


Scordalia (Garlic Sauce) and Artichokes

Artichokes and Skordalia (garlic sauce)

The artichoke is a wonderful vegetable, one of my favorites.

4-6 artichokes
(serving size is 1 or 2 per person)
salt to season the water

4-6 potatoes
4-12 garlic cloves (1 clove per medium-sized potato, if using larger potatoes, add more garlic)
4-6 T extra virgin olive oil
4-6 T white vinegar
Salt to taste plus a little more

Prepare the artichokes by cleaning them and cutting the stems off.

Place in a deep stock pot and cover with salted water. Bring to a boil.

Meanwhile start the Skordalia.

Peel the potatoes and boil them in salted water.

Peel the garlic and place in a food processor. Remember, these aren’t garlic mashed potatoes, it’s a garlic sauce, so keep on peeling.

Add the olive oil to the food processor, if you’re using more garlic, the safest thing to do is to add more olive oil. The ration should be a table-spoon per medium-sized clove. Blend together.

Once the potatoes are completely cooked, add them to the food processor, along with the vinegar and the salt.

This dip can be served warm, room temperature or cold, but no matter what, it’s garlicky hot. Enjoy!!

By now the artichokes should be done, stick a knife in an artichoke and if it comes out easily, like with a potato, they’re done.

Place in a serving bowl and let them reach room temperature so they are easily handled. They are eaten with your hands so don’t burn yourself.

Pick off each leaf and dip in the sauce. Scrape your teeth on the leaf. There’s meat on them. Place excess leaf on the side and discard. As you get closer to the heart the leaves contain more meat.

My kids love this food, even my two-year old, because it’s a fun food to eat.

Eventually, you’ll get close to the heart. Before you do, be sure to cut out the spiky hairs on top. Then cut the heart in pieces and take big bites.

photo 1

The thread-like hairs are not to be eaten. Take a sharp paring knife and cut horizontally.

photo 2

The thread-like hairs are removed very easily.

art 3

Once the hairs are removed, you are left with the heart.

photo 4

The entire heart is edible and delicious. Just add some scordalia.

photo 5


Roasted Herb Potatoes

Roasted Herb Potatoes

1 t onion flakes
1 t parsley
1 t paprika
1 t garlic flakes or powder
Salt and pepper to taste
3 lb bag potatoes
1/4 cup olive oil

Preheat the oven to 375 degrees.

Clean potatoes and trim off the eyes (or peel them entirely, if you prefer). Cut Potatoes in quarters and place in abaking dish.  Be sure not to over fill the baking dish, there sgould only be one layer of potatoes.

Generously drizzle the potatoes with the olice oil. If you feel that you need more oil, by all means, add more.

Sprinkle all the seasons, spices and herbs over the potatoes and place in the oven for 20 minutes.

Once the time has passed, flip over the potatoes, so that they get nicely browned on the other side. Bake for another 15-20 minutes, or until they are done.


Quick Chicken Salad Sandwich

chicken saladvehanaise

Quick Chicken salad

1 5oz can of chicken
1 celery stalk fine dice
2-3 tablespoons original vegenaise
Salt and pepper to taste
Sliced bread

Mix chicken, celery and vegenaise in a bowl.

Add salt and pepper to your liking.

Put chicken salad on the bread and make a sandwich.

Slice down the middle and enjoy!