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What's The Fashionista Eating ... Now?


Since becoming an uncompassionate vegan in August of 2014 I frequently get asked, "Vegan? What do you eat?" Well, I'm not THAT strict and I will indulge in eggs and animal protien if I know for sure that it is not only organic but raised hormone and anitbiotic-free. That said I'm probably more of a pescatarian anyway because I do eat fish (as long as it is not farm raised). 


When I've cooked something simple, healthy and delicious I'll post it here and on Facebook. Keep checking in - this page will be updated frequently.



Caprese Style Eggplant


You'll need:

*1 large eggplant

*1 medium yellow onion-sliced

*2 cloves of garlic-sliced

*EVOO aka - Extra Virgin Olive Oil (from olives that have never even had a dirty thought) 😈 about 2 - 4 tablespoons

*Balsamic vinegar - to taste

*Course sea salt - to taste

*Hot red pepper flakes - to taste


Heat the oil and sautee the onions and garlic.


Peel the eggplant (I'm Italian, I skeeve the skin)

Slice into thin ribbons.

When onions and garlic are soft add eggplant and toss well over low heat.


When eggplant is softened add salt, hot pepper and toss to combine.

Cover and cook over low heat until golden brown.

Drizzle with Balsamic vinegar and toss and serve.


At this point you can do anything you want with it.


Toss into pasta or rice. Use as a condiment on a sandwich.

Or for the last 3 minutes of cooking time add in another veg such as escarole (as I've done below), mushrooms, cherry tomatoes ... whatever you like.


Here I've had my eggplant and escarole in a 1/2 pita as a sandwich.





Oatmeal Cookie Pancakes


1 cup pancake mix (your favorite - I use Hodgson's whole grain)

1 Organic hormone/antibiotic free egg

Almond milk (unsweetened)

1/2 cup quick cook steel-cut oats

1 tsp of cinnamon

Dash of nutmeg

1/2 tsp vanilla extract


Organic hormone/antibiotic free butter

Real maple syrup (I like Our Woods Maple Syrup & Products)

Fresh fruit/berries


You'll prepare the pancake mix as directions on packaging EXCEPT ...

Swap in almond milk for the liquid and add the egg (even if they don't have it listed in the ingredients).


Add the dry oats.

(If batter seems too stiff add a little more almond milk).


Whisk well to combine and add the cinnamon, nutmeg, and vanilla.


Melt butter in a skillet and cook pancakes. Flip.


Serve with fresh berries, fruit, real maple syrup and organic butter. Delicious!!!



What's the Fashionista eating on Super Bowl Sunday?


Ok, so typically there is nothing that makes me happier than diving into a plate of spicy chicken wings ... but that's not part of my plan now. I kept seeing a recipe for roasted artichoke hearts coming up on my newsfeed - so I made the hearts as the recipe suggested but swapped out the mayonnaise dipping sauce. Absolutely delish!


Open a bag of frozen artichoke hearts. Drizzle in 2 tablespoons of extra virgin olive oil (EVOO) and the juice from a fresh lemon. Shake bag to coat all the pieces and lay out on a cookie sheet. Sprinkle with salt and pepper and pop into a 400 degree oven for 12-15 minutes until golden brown & crisp.


While the artichokes are baking prep the vinaigrette.


1/3 cup EVOO. 1/4 cup fresh grated horseradish. 1 finely diced garlic clove. Juice from a whole lemon. 1 tablespoon of Dijon mustard. Salt & pepper to taste. Add all ingredients for vinaigrette in a covered jar & shake vigorously to blend. Taste and adjust seasoning. Let sit 30 minutes for flavors to combine.


Dip artichoke hearts into the vinaigrette and enjoy!





This is a super simple vegetarian breakfast...


2 Trader Joes frozen potato latkes and one organic brown egg scrambled with 1/2 sautéed onion and 3 chopped heirloom cherry tomatoes. Salt and pepper to taste.

All cooked in 2 tablespoons of extra virgin olive oil.


307 calories and I'm stuffed!


Another simple vegetarian breakfast. Top an organic corn cake with 1/2 mashed or sliced avocado, a fried over-hard organic brown egg and Tabasco sauce. Sweet, creamy, spicy, salty!

Crazy Vegan Soy-free Nachos

20 corn tortilla chips - I use the Trader Joe's Organic

1/4 cup black beans rinsed and drained. 

1/2 cup jubilee rice (prepped as package directions). Great way to use up any leftover rice you may have on hand. 

1 cup Trader Joe's Healthy 8 chopped veggie mix plus 2 crushed garlic cloves. 

1/2 avocado cubed

2 heaping tablespoons if fresh hot salsa (again - I like the TJ's brand) 

A spritz of fresh lemon juice

Sauté the veggie mix and garlic in 1 tablespoon of olive oil. 

Once veggies have begun to soften and caramelize add the beans and then combine with the rice. Heat through. 

Sprinkle over chips and top with avocado, lemon juice, and salsa. 

So much flavor and soooo good for you!








Veggie Cheese-Free Pizza

1 lb pizza dough (I like Calandras) 
1 large yellow onion - sliced 
1 cup sliced mushrooms - any type you like
1 cup frozen quartered artichoke hearts. 
Splash of sherry
1 tsp fresh lemon zest
Salt & red pepper flakes 

Take dough out of wrap and put in an oiled bowl. Bring it
to room temp (it will rise)

When dough is proofed shape on an oiled pizza pan. Set aside.
Preheat oven to 400 degrees. 

Heat 1 Tbsp EVOO in a frying pan. 

Add onions and mushroom and cook over low heat until softened and caramelized. 

Add artichokes and toss well. 
Add sherry and cook for 10 minutes so alcohol evaporates. 
Stir in the lemon zest, salt & pepper. 

Spread out evenly on dough and bake in a 400 degree oven until brown (12 - 15 minutes) 
Dig in!


More Veggie Cheese-Free Pizza Options....

OK - so pizza is a favorite and I love to come up with new ways to make vegan pizza exciting and really flavorful. 


Again - use whatever dough base you prefer. I do use purchased Calandra's dough...I'm Italian - that's how I roll. Here you can see three pizzas that I've made without cheese or dairy products:


From top to bottom - 


Arugala/Kumato/Mushroom Pizza


Thinly slice Kumato (or any heirloom tomato you like) and arrange in overlapping circles on the raw pizza dough.


Lightly sautee 1 cup sliced mushrooms and 1 yellow or vidalia onion in a tablespoon of EVOO. When mushrooms and onions are softened add a splash of boubon (or scotch, or whisky, or vin santo) and simmer 5 minutes so alcohol burns off. Season with salt and pepper. Spread out on top of tomato slices.


Place in pre-heated 400 degree oven and bake until crust is golden brown (12-15 min). While pizza is baking, toss arugala leaves and thinly sliced shallots with the juice of 1/2 lemon and a tablespoon of EVOO. Add a pinch of salt and fresh cracked pepper. 


When pizza is finished baking top with arugala salad and serve immediatly.


Fresh Tomato Salad and Onion Pizza:


In a pan sautee one thinly sliced red onion and one thinly sliced yellow onion in EVOO. Allow onions to cook slowly and caramelize. 


Top raw pizza dough with caramelized onions, spread out evenly and bake as instructed above (400 degrees 12-15 min).


While pizza is baking slice 1 cup heirloom cherry tomatoes in half, thinly slice a shallot and a tear up handful of fresh basil. Toss lightly with a scant tablespoon of EVOO and a light sprinkle of sea salt. Once dough is baked and golden brown remove from oven and pour tomato salad over the caramelized onion base. Enjoy.


Basil Pesto Tomato Salad Pizza:


Top raw pizza dough with the same heirloom tomato salad (this time using a quart of heirloom cherry tomatoes and two shallots) listed in the above recipe and bake until golden brown.  


Remove baked pizza from oven and drizzle with fresh basil pesto sauce before slicing and serving. 




Vegan Shepard's Pie from the Tasty site -  Delicious!!!


- 4 russet potatoes
- 3 carrots
- 3 celery stalks
- 1/2 yellow onion
- 2 cups chopped mushrooms (one package)
- 1 Tbsp. tomato paste
- 1 Tbsp. flour
- 1 tsp fresh thyme
- 1 tsp fresh sage
- 4 cloves garlic
- 2 cups veggie broth
- 1/3 cup red wine
- salt - pepper
- unsweetened almond (or rice milk)
- olive oil (or organic butter)


Peel, chop, and boil the potatoes for 10-15 minutes until soft.

Meanwhile, chop the carrots, celery, and onion, sauté in oil for a few minutes. Add the mushrooms, and cook until the edges begin to darken. add the garlic, and season with salt and pepper. Add the tomato paste, flour, thyme, and sage.


Slowly add the veggie broth and wine, stirring continuously. Let simmer for a few minutes to thicken. 

Mash the potatoes and add the milk and oil. Add more if needed until smooth. Season with salt and pepper to taste. 


Lay the veggie filling into a baking dish, the spread the mashed potatoes over top. At this time you can get creative with designs and patterns for the top. The rougher the surface, the crispier it will turn out.

Broil for 10-15 minutes, or until the top is crispy.




Mexican Quinoa


Totally not my own recipe but when I saw it on Facebook I knew I'd have to try it. It's become a family fave - absolutely deeelish! It's hyperlinked in the title. The only thing I leave out is the corn because I worry that the crop has become so corrupted by GMO's and that's a huge peeve of mine. 








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