Wow! It came so fast, and yet, looking back, this time last year seems like it was so very long ago.
So much happened in 2013––highs and lows––all moving me forward, upward, onward.
I created a new program, The 21-Day Vegan Blueprint, presented at the Toronto Vegetarian Food Festival and at the Cleveland Clinic. I was a guest chef at NYC supper club Suite ThreeOhSix. I taught many classes, and finally landed on the roster at the Whole Foods Culinary Center! My relationship with my man is better than ever, and together we adopted a cat named QZ. Even my friendships are stronger. In life, I have much more fun!
2013 was the year of asking for help, and recognizing that I don’t have to do it all by myself. My summer interns were life changers, my life coach was a beacon and my assistant is incredible. All of these pointing to this year’s theme: Trust in myself.
I couldn’t be more ready to embark on a new year! I am so proud of what I have done, and so grateful for all I’ve been able to both give and receive.
Here’s to a happy, healthy and momentous 2014!
It’s cold in NYC, and we’re bracing for a winter snow storm. Maxx and I are still enjoying New Years leftovers (black eyed peas, collards and cornbread), but in case you’re looking for something to keep you nice and cozy, try this super easy chili!
1 large yellow or red onion, diced
3 cloves of garlic, minced
pinch of sea salt
1 large bell pepper, chopped (I used 1/2 a green, and 1 small orange pepper)
1 14-oz can diced tomatoes
2 cans of beans, 1 each of kidney and black beans
2-3 Mexican Chipotle Field Roast Sausages, sliced 1/2 inch thick
3 cups water, or just enough to cover the beans and veggies
1/2-whole vegetable bouillon cube (start with a half, and add more if desired)
2 tsp chili powder
1 tbsp cumin powder
1 cup fresh cilantro, chopped
serve with cornbread, recipe below
In a large heavy bottomed pot, heat 2 tbsp of olive or coconut oil. When warm, add onions, garlic and a pinch of salt to saute until translucent. Add the bell peppers, tomatoes and beans. Stir well, and cook for 3 minutes. Now you can add the sausages and enough water to cover the contents of the pot (about 3 cups), along with the bouillon cube.
Cook until the vegetables are tender, about 20 minutes.
Remove from heat and add the chili powder, cumin, and stir in 3/4 of the cilantro. Season to taste with more spice and/or salt.
Serve with cornbread, and a bit of fresh cilantro.
Perfect Vegan Cornbread
Makes 12 muffins, or a standard 9×9 baking pan.
1 cup cornmeal
1 cup whole-wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup applesauce
1 cup soy milk (or any non-dairy milk)
1/2 cup agave nectar or local honey
4 tablespoons olive oil
Preheat oven to 350° and lightly grease & flour a muffin pan. Combine the cornmeal, flour, baking soda, and salt in a large bowl; stir in the applesauce, onions, soy milk, and sweetener. Slowly add the oil while stirring. Pour the mixture into the muffin pan or baking pan. Gently drop a bit more caramelized onion on top of the batter.
Bake in the preheated oven until a toothpick inserted in the crown of a muffin comes out clean, about 20 minutes.