Crudités w/ Scallion Cream

Oh la la! Le crudités are here to delight your palate! Even if you're alone or sharing with friends, this healthy and easy recipe is ready to swipe your taste buds into heaven!  Enjoy the freshness dear friend!

The Crudités

1 pound of golden beets

2 tablespoons + 2 teaspoon balsamic

1 teaspoon Dijon Mustard

1/4 cup + 3 tablespoons extra virgin olive oil

2 bunches of spring mix

1 Belgian endive

1 Carrot



STEP 1: Combine beets with water to cover in medium pressure cooker. Bring to full pressure, lower heat and cook until just tender when pierced with a sharp knife (large beets, 30 minutes, medium beets, 20 minutes; small beets, 15 minutes)

STEP 2: Drain cool and peel beets; cut into julienne cutting style and set aside. 

STEP 3: In medium bowl, combine vinegar and mustard, slowly whisk in oil; add beets; toss together lightly and let marinate for about 10 to 15 minutes.

STEP 4: Arrange Belgian endive, carrot, spring mix and golden beets as you like :)


The Cream

1 1/2 cup of cream cheese

1/2 cup of chopped scallions

2 tablespoons of olive oil

Pinch of salt



STEP: Put all the ingredients in the food processor and mix till all ingredients completely blend.

Yuca Gnocchis

The creativity went cooking on this one! No flour, no potatoes are permitted in my house so this is the result a flour-less yuca and plantains gnocchi that will transport you to the caribbean islands. Disfruta del sabor! 


  • 1 1/2 cup of yuca (cut medium dice)
  • 1 yellow ripped plantain (cut medium dice)
  • 1/2 teaspoon of salt
  • 3 cups of salted water 



STEP 1: Grind well in a Food processor the diced yuca, plantain and salt.

STEP 2: Boil the salted water in a medium pan.

STEP 3: With a regular spoon OR a medium ice cream scoop, make small a scoop of the mixture.

STEP 4: For the blanching process, place each scoop in the boiling water for about 5 to 10 minutes.



  • 1 cup of flax milk
  • 1 teaspoon of smoked paprika
  • 1/4 teaspoon of dry Thyme
  • 1/2 teaspoon of dry Basil
  • 1/4 teaspoon of dry Oregano
  • 1/4 teaspoon of dry Marjoram
  • 1/2 teaspoon of salt
  • 1 tablespoon of Olive oil (extra virgin)
  • 1/2 teaspoon of arrow root mix in a cup of water to make slurry.
  • 1/2 teaspoon of hing (asafetida)



STEP 1: In medium sauce pan heat the Olive oil on medium heat, then add hing with the dry herbs (thyme, basil, marjoram and oregano) for 30 seconds.

STEP 2: Add milk to the pan and bring it to a boil. Then add the arrow root mix and instantly lower the heat and simmer for 10 minutes.

STEP 3: Add the salt and the smoked paprika and voila! You got a delicious sauce!

Serve & Enjoy! -Chef Govinda

Homemade Lentil Dip & Chips

This is one is an easy-to-do for your recipe collection! I made this to satisfy a munchy moment but you know is sooo good I had to share it! Hope you love it!


  • 1/2 cup of carrots (small dice)
  • 1/2 cup of celery (small dice)
  • 1/2 cup of lentil
  • 1 1/2 cups of water
  • 1/2 tsp of salt
  • Pinch dry oregano
  • 1/2 tsp of rosemary
  • Pinch of hing
  • Pinch of ground cumin
  • 1 Tbsp of olive oil
  • 1 tbsp of lime juice


STEP 1: Rinse the lentils.

STEP 2: In a medium sauce pan boil the lentils until soft and most of the liquid has evaporated (Tip: if they are still to hard, you may add a bit of water to cook lentils well.) Then, set aside.

STEP 3: In a non-stick sauté pan heat oil and add carrots and celery. Saute for 1 minute.

STEP 4: Then add the oregano, rosemary, asafetida, cumin, salt, and cook for 8 minutes. Stir frequently.

STEP 5: You may add now the carrots, celery and lime juice to the lentils, and mix it well.

STEP 6: To make it a dip texture, place the mix in the high speed blender and blend till soft or as desired. 



  • 8 rounded tortilla cut into small triangles (we recommend Ezekiel's sprouted grain tortillas) 
  • 2 tablespoons of Olive Oil
  • 1/2 teaspoon of Salt

STEP 1: Pre heat over to 300 degrees

STEP 2: Place a parchment paper on the sheet tray and marinate the tortillas with the olive oil and salt.

STEP 3: Place in the oven and bake for 30 minutes. Make sure you move around the tortillas every 10 minutes, to make sure they are cooked uniformly.

Voila! Enjoy! and let me know how it turned out...

Chickpea Vegan Sailors

A great and easy idea to feed your family, friends or simply as a snack to take with you. We ate this for almost a month and didn't get tired of it. Healthy, filled with protein and so yummy! 



For this decoration  I got all creative with the endives,  inspired by sailors (I guess I was missing the island!). But you can place the mix also on a slice of bread (and make a toast or sandwich), on crackers or whatever you may have available! Get creative!

  • 1 cup of soaked chickpeas (garbanzo beans)
  • 1/4 cup vegan mayonnaise
  • 1 cup celery, chopped
  • 1/4 cup of red onion, diced
  • 1 teaspoon dijon mustard
  • 1 tablespoon of dry dill weed 
  • 1 tablespoon of  paprika
  • 1 teaspoon of ground cumin seeds (preferably fresh 
  • 1 tablespoon of lemon juice
  • Sea salt, to taste


STEP 1: Boil the chickpeas until soften then process in the food processor and pulse until they become crumbly.

STEP 2: Combine all ingredients in a large bowl, taste and adjust to your liking.

Enjoy my friend, remember to cook, pray and let me know how it tastes! :)

Potatoes & Goat Mix on Mini Pancakes

Having a party? Or some friends over? Dress to impress with this yummy recipe! Rice & lentil mini-pancakes with a potato and goat cheese topping. Holy goat-moly! You are gonna love this one, once you're finished just make sure you leave enough for the visitors.


  • 1/4 cup of yellow lentils
  • 1/2 cup of rice
  • 1/4 teaspoon of salt 
  • 1/4 teaspoon of baking powder

STEP 1: In a separate bowl soak the rice and lentils for 8 hours (if you can leave it over night ;-) 

STEP 2: (next morning...) Blend it together and add salt and baking powder.

STEP 3: After, mix together in a large non-stick saute pan grease with a littler bit of Olive Oil, turn fire on medium. When the pan is hot enough pour the blended mixture making tini-tiny pancakes (about one and half or two inches of diameter). Cook until golden brown and voila! You're half way done!



  • 1 medium potato (Peel, medium cut)
  • 1/4 cup of goat cheese 
  • 1/2 teaspoon of dill weed
  • 1/4 teaspoon of basil
  • 1 tablespoon of vegan mayo
  • 2 tablespoon of Olive Oil
  • 3 Tablespoon of milk
  • 1/2 teaspoon of salt

TEP 1: Boil the potatoes! 

STEP 2: Then mix it with the other ingredients and mash it all together.  mmmm....That was easy and liberating!

STEP 3: Garnish with finely cut red bell pepper and celery, and you got a smacking hors d'ouvres for your visitors or just to have fun!

Enjoy and remember to let us know how it turned out :)