OUR VEGETARIAN BLOG
Dark and Addictive Bran Muffins
PREP: 25 minutes | COOK: 20 minutes | YIELD: 15 muffins I wouldn’t normally use the word addictive to describe bran muffins, but in this case, it’s absolutely true. This recipe is an Eat-Clean vegan version I developed based on my mother’s recipe. I…
Baja California Eggs Benedict
PREP: 10 minutes | COOK: 25 minutes | YIELD: 2 servings This Clean variation of the brunch classic gets a California twist with low-fat yogurt Hollandaise sauce, roasted poblano peppers and creamy avocado slices. It’s light and fresh and very satisfying! SAUCE…
French Toast with Strawberries and Almond
PREP: 20 minutes | COOK: 5-7 minutes | YIELD: 6 servings I have fond memories of sitting at a cafe in the pleasant town of Oakville on the shores of Lake Ontario enjoying delicious strawberries and almonds with sweet toast. I just knew I had to create a Cleaned up…
Blueberry Baked Oatmeal
PREP: 10 minutes | COOK: 35-40 minutes | YIELD: 5 x 1 cup servings We all know oatmeal is a healthy way to start the day, but some kids (and adults for that matter) have a problem with the mushiness factor. Fear not, this palate-pleasing recipe calls for the oatmeal…
Amaranth Oat Waffles
PREP: 15 minutes | COOK: 21-28 minutes | YIELD: 14 waffles Waffles they are a big breakfast favorite. However, they are typically laden with sugar, milk and eggs. Luckily, this vegan version is full of flavor as well as nutritious grains and seeds. Now waffles can be…
Lemon Cottage Cheese Griddlecakes
PREP: 15 minutes | COOK: 20 minutes | YIELD: 14 griddlecakes I used to love it when my dad would fire up the griddle and create the most delicious, fluffy pancakes a true breakfast treat. I’ve healthed up the typical griddlecake by adding cottage cheese and…
Breakfast Eggel Sandwich
PREP: 15 minutes | COOK: 3 minutes | YIELD: 1 sandwich Preparing a delicious and nutritious breakfast is a snap when you have eggs and bagels in the fridge. Simply add some tomato, avocado, mustard and sprouts, and you’ve got a Clean and colorful meal…
Chocolate chip cookies
When I first arrived in the United States, it took me a while to understand America’s love for cookies. One day, after a long walk in Central Park, a friend offered me a warm cookie with a glass of cold milk, and it was magic! The combination of caramelized brown…
Strawberry buttermilk ice cream
This super-easy dessert marries delicious summer berries with one of our all-time favorite Southern ingredients, buttermilk, which gives the ice cream an appetizing, cheesecake-like tang. We love to serve it in bowls with shortbread cookies crumbled over the top….
Plain or Fancy Ligurian Lemon Cake
Moist, lemony, and dotted with raspberries, this simple round cake gets much of its depth of flavor from the unexpected addition of extra-virgin olive oil. While mild Ligurian olive oil is my choice, any fine-quality olive oil that’s not too assertive will give you…
Chocolate Cashew Tart
We produced several hundred of these tarts for the 2007 SoBe Tribute Dinner honoring my bosses at Le Bernardin, Eric Ripert and Maguy Le Coze. The dessert has since found a home on our menu in some form or other; my favorite variations include peanuts and hazelnuts….
Sweet Corn Ice Cream With Blackberry Compote
One of the most highly anti cipated crops on eastern Long Island is the Silver Queen corn. It’s incredibly juicy and sweet and not at all starchy. It makes a crazy delicious ice cream that pairs perfectly with sweet, tart blackberries. The combination is the essence…