Roasted Golden Beet and Quinoa Salad with Citrus Vinaigrette


A holiday menu featuring quality… not quantity is a delicious and classy way to lower holiday stress.

Callicoon Kitchen’s Roasted Beet and Quinoa Salad with a Citrus Vinaigrette is the perfect vegan dish to inspire this new tradition.


  • 8 shallots
  • 3 golden beets
  • 1 ½ c cooked quinoa
  • 1 ½ c cooked baby black lentils
  • 2 Clementines chopped
  • Handful raw unsalted pistachios
  • 2 tbsp balsamic vinegar
  • Pinch salt pepper
  • ½ c fresh mint chopped
  • 2 tbsp extra virgin olive oil plus extra for drizzling

Citrus Vinaigrette

  • Juice and zest of ½ lemon
  • Juice and Zest of ½ orange
  • ½ c extra virgin Olive oil
  • ¼ c golden balsamic Vinegar
  • ½ tbsp granulated sugar
  • ½ tsp kosher salt
  • ¼ tsp black pepper


Preheat oven to 400 degrees. Peel and halve shallots then toss with balsamic vinegar and olive oil. Place on a foil lined baking sheet and cover with foil. Bake 20 minutes then uncover and bake additional 15 minutes then remove from oven and set aside.

Cut greens from beets leaving about 1 inch of stem on the top then rinse well under cold water. Place cleaned beet on foil and drizzle with olive oil and a pinch of Kosher salt. Wrap up in foil and bake for approx.. 45 minutes (larger beets may take a little longer.) Pierce beet with a sharp knife ..when knife goes through without resistance the beet are fully cooked.. Remove beets from oven and let cool. Once cool peel outer layer of beets and dice.

While shallots and beets are in the oven cook black lentils and quinoa per package instructions and set aside.

To prepare Citrus Vinaigrette combine all ingredients in a bowl and whisk well until combined. Be sure to whisk again prior to use.

In a large mixing bowl combine quinoa, lentils, beets, shallots, Clementines, mint and pistachios and mix to combine. Pour dressing over the salad and mix well. Salt and pepper to taste. Serve on a white platter and garnish with sliced pear s and crushed pistachios. Enjoy!

You can use only quinoa and/or black lentils if needed. Substitute walnuts or pecans for pistachios as desired.

Check out to watch Ron prepare the dish!

Protein Fettuccine with Peas and Lemon Caper Sauce


This easy vegan recipe is incredibly satisfying, high in vegan protein, easy and quick to make, AND packed with nutrients!

I used Expore Asian’s Mung Bean and Edamame Fettuccine, which is not only high in protein, but also high in fiber and low in carbohydrates. Any pasta can be used however, if you don’t have this particular pasta. I discovered Banza Chickpea Pasta the other week and it’s amazing, tasting more like “regular” pasta than the Mung Bean and Edamame one. There are quite a few whole grain, even sprouted whole grain varieties of pasta on the market that are healthier then traditional white pasta and will work with this recipe. I’m all for you using my recipe as a starting point, and playing around with it based on the ingredients you have available and your taste!Mung Bean Fettuchini

Protein Fettuccine with Peas and Lemon Caper Sauce


  • 1/2 a package Mung Bean & Edamame Fettuccine
  • 1 1/2 cups frozen peas
  • 2 handfuls of baby spinach
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp minced garlic
  • 3 Tbsp chopped basil
  • 1/2 cup chopped parsley
  • 2 Tbsp lemon juice
  • 1 Tbsp capers
  • Sea salt and pepper to taste


  1. Bring a large pot of water to boil.
  2. Add the fettuccine and frozen peas and bring back to boil, cooking for 5-7 minutes until the pasta is al dente.
  3. Drain and rinse.
  4. Put the pot back on the stove, turning the temperature to medium.
  5. Add the olive oil and garlic and saute for about 2 minutes.
  6. Add the spinach and lemon juice, and continue to saute.
  7. When the spinach begins to wilt, add the basil, parsley, and capers, and saute for another minute.
  8. Add the pasta and peas back into the pot and mix with the sauce until hot.
  9. Add sea salt and pepper to taste.
  10. Enjoy!

If you try any modifications let us know how it turns out!


New High Protein Chickpea Pasta!


I noticed a new high protein vegan-friendly pasta on the grocery store shelves the other day… Banza pasta made from chickpeas!Banza-Chickpea-Pasta-nutritional-label

I’m always excited to find new, healthy products to add my vegan diet plan (and share with all of you of course) so I was psyched to give this pasta a try. I checked the ingredients… approved! I cooked it up the same night. I was craving mac and cheese so I simply added a splash of Good Karma flax milk, some Daiya vegan cheese shreds, and sea salt and pepper, and wow, it was a hit! Compared to the mung bean pasta I usually eat, this pasta tastes more like traditional white pasta. It’s not as low in carbs, has less fiber, and is not organic, but it still has a great nutritional profile. Check it out…

In comparison to regular wheat pasta, Banza pasta has:

  • Double the protein (14 vs. 7 grams per serving).
  • Nearly half the net carbs (24 vs. 40 grams per serving).
  • Four times more fiber (8 vs. 2 grams per serving).

Besides being vegan, Banza pasta is also gluten-free, soy-free, non-GMO, made in a nut-free facility and free from artificial ingredients. In fact it only has 4 ingredients! Chickpeas, tapioca, pea protein, and xanthan gum.

I checked out their website, and Banza offers a ton of recipes, few of which are vegan. I picked one that only had a couple ingredients substituted to share with you, but many of the other recipes can also be easily modified to make vegan.

Thai Peanut Pasta Salad


Serves 6-8 ~ Vegan ~ Gluten Free

  • 1 box Banza rotini pasta
  • 1/4 cup + 1/8 cup peanut butter
  • 1 tablespoon agave or date paste
  • 1 teaspoon sesame oil
  • 1 teaspoon soy sauce
  • 1 teaspoon rice vinegar
  • 3 tablespoons water
  • 1 teaspoon sriracha
  • 1 cup shredded red cabbage
  • 1 cup shredded carrots
  • 3 green onions, sliced thinly


  1. Cook pasta according to package directions. Drain and rinse under cold water until pasta is cool.
  2. In a small bowl, whisk together peanut butter, agave or date paste, sesame oil, soy sauce, vinegar, water and sriracha.
  3. Toss noodles with sauce.
  4. Toss cabbage, carrots and green onions with pasta.
  5. Chill and serve cold.


Mixed Kale Salad with Rosemary Ciabatta Croutons and Lemon Poppy Vinaigrette

Utilizing your local Farmers Markets is one if the best ways to taste the wofarmers-market-veggiesnders of the summer growing season as part of your vegan diet plan.

We picked up tender Red Russian and green kale, organic radishes, fresh blueberries and basil. Even garlic scapes made a rare appearance! We combined all these fresh ingredients and topped with sliced almonds and rosemary ciabatta croutons. The slightly sweet lemon poppy vinaigrette brings together this summer salad sensation.

Mixed Kale Salad with Rosemary Ciabatta Croutons and Lemon Poppy Vinaigrette

Serves 4


For the salad:

  • 2 cups green kale, stems removed, chopped
  • 2 cups red Russian kale, stems removed, chopped
  • 1 cup organic blueberries
  • 1/3 cup sliced raw almonds
  • 1/2 cup radish, thin slice
  • 3 garlic scapes, fine chopped
  • Small handful fresh basil, rough chop
  • 2 cups ciabatta, 1-inch cubes
  • Few springs of rosemary, chopped
  • Salt and pepper to taste

For the dressing:

  • 2 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • Zest of ½ a lemon
  • 1 tsp agave nectar
  • ½ tsp poppy seeds
  • Pinch of salt
  • Pinch of black pepper


Chop ciabatta into 1-inch cubes and chop rosemary. Heat sauté pan on med-high then coat with olive oil. Add ciabatta and rosemary, toss a few minutes until browned then set aside.

Add all ingredients for dressing in a mixing bowl and whisk together.

Prep kale, basil, radishes and garlic scapes as noted in salad ingredient list. Then combine all salad ingredients in a large mixing bowl along with croutons and toss well.

Gently coat salad with dressing and toss. Garnish with more croutons and serve immediately. Enjoy!


Feel free to substitute with seasonal fruits. Use garlic scapes when they are available!

Watch Ron prepare the dish on his Ron Badach Callicoon Kitchen YouTube channel!

Mixed Kale Salad with Rosemary Ciabatta Croutons and Lemon Poppy Vinaigrette


Black and White Sesame Crusted Tofu over Peach and Tomato Salad with Balsamic Vinegarette

Vegan Sesame Crusted Tofu - Peach & Tomato Salad

When fresh summer white peaches and ripe tomatoes join forces great things are about to happen to your vegan diet plan…

This incredible seasonal combo serves as the base under our slightly-spicy black and white sesame crusted tofu. An elegant vegan dish for your sophisticated guests that is both impressive and oh so simple!

Serves 4

Sesame Crusted Tofu Ingredients
Peach & Tomato Salad
3 organic white peaches, thin sliced
3 organic red vine tomatoes, cut into bite size cubes
1 shallot, fine chop
1 jalapeño pepper, seeded and minced
½ orange bell pepper, cut bite size pieces
1 bunch cilantro, rough chop
1 lemon juice and zest
2 tbsp extra virgin olive oil
Pinch Kosher salt

Sesame Crusted Tofu
1 block organic extra firm tofu, drained
¼ cup Dijon mustard
3 tbsp gluten free panko bread crumbs
2 tbsp white sesame seeds
1 tbsp black sesame seeds
Pinch crushed red pepper flakes
Canola oil
1/2 tsp fresh black pepper

Balsamic Glaze
2 cups balsamic vinegar
1/2 cup brown sugar

Before you Begin
Press tofu for at least 30 minutes to allow water to drain out.

Step One:
Prep peaches, tomatoes, shallots, jalapeño pepper, bell peppers and cilantro as noted in ingredient list. Combine all in a large bowl. Then add the zest and juice of lemon and olive oil. Toss gently, salt to taste then set aside.

Step Two:
In a medium saucepan combine 2 cups balsamic vinegar and ½ cup of brown sugar. Bring to a boil, stirring constantly. Then lower heat and simmer about 20 minutes. Remove from heat and allow to cool to room temperature.

Step Three:
Slice tofu into half inch slices. Then on a large plate combine panko, black & white sesame seeds and crushed red pepper and mix well with a fork. Holding tofu gently, spread a light coating of Dijon mustard on one side and place face down in panko mixture. While tofu is in the panko, gently coat the other side and flip to coat. Repeat until all tofu slices are coated.

Step Four:
Coat sauté pan with canola oil then heat over a med/ high heat. Gently lay tofu in pan and cook 1 to 1 ½ minutes on each side until browned. Remove from pan and set aside.

Step Five:
Drizzle balsamic glaze over a white plate. In the center spoon a half cup of the peach & tomato salad. Diagonal slice the tofu (2 whole pieces) and gently top onto the peach & tomato salad. Finish with with a pinch of salt and garnish with chopped cilantro. Enjoy!!

Watch me prepare the dish on Ron Badach Callicoon Kitchen!


Sesame Crusted Tofu - Peach & Tomato Salad

Vegan Quinoa, Broccoli, and Kale Curry


I chose to feature this vegan Quinoa, Broccoli, and Kale Curry recipe by Yasmin Fahr because it is, as she describes, a “One-Pot Wonder!”

This easy vegan recipe is simple, highly nutritious, and extremely satisfying. Quinoa, broccoli, and kale are all super foods packed with loads of vitamins, minerals, and protein. And cumin is not just another spice… it’s also thought to aid in digestion and is high in magnesium and iron. So eat up and enjoy!

About This Recipe

YIELD:Serves 4
ACTIVE TIME:30 minutes
TOTAL TIME:30 minutes
THIS RECIPE APPEARS IN:One-Pot Wonders: Vegan Quinoa, Broccoli, and Kale Curry


  • 3 tablespoons olive oil, divided
  • 3 cups broccoli florets, stems trimmed
  • 3 cups cauliflower florets, stems trimmed
  • Kosher salt and freshly ground black pepper (I use Celtic sea salt)
  • 1 red onion, thinly sliced
  • 1 tablespoon curry powder
  • ½ tablespoon ground cumin
  • 1 cup quinoa, pre-rinsed or washed
  • 2 cups homemade vegetable stock or store-bought low-sodium vegetable broth
  • 2 1/2 cups lacinato or curly kale, leaves removed from the stalks and cut into 1-inch ribbons
  • 1 tablespoon fresh juice from 1 lime
  • ½ cup roughly chopped fresh cilantro
  • ½ cup microgreens, such as sunflower (optional)


  1. Heat the 1 ½ tablespoons oil in a large pot over medium-high heat until shimmering. Add the broccoli and cauliflower and a pinch of salt and pepper. Cook, stirring until lightly browned and just tender, 4 to 5 minutes.. Remove from the pot and set aside.
  2. Add the remaining oil to the same pot, and return to medium-high heat until shimmering. Add the onion and a pinch of salt and cook, stirring, until softened, about 4 minutes. Add the curry powder and cumin, stirring until fragrant, about 30 seconds. Add the quinoa and toast until lightly fragrant, about 1 minute.
  3. Add the broth, and adjust the heat to maintain an active boil for exactly 9 minutes. Stir in the kale until wilted and add the vegetables until they are finished cooking, about 2 minutes more. Stir in lime juice and season to taste with salt and pepper. Top with the cilantro and greens (if using) and serve.


Photograph: Yasmin Fahr

Awesome Avocado Toast


A super easy, nutritious, and satisfying vegan recipe!

It doesn’t get much more simple, or more flavorful than this open face vegan sandwich. Combining some of my personal favorite ingredients – avocado, garlic, sun dried tomatoes makes for a perfect, filling mini-meal. 

Awesome Avocado Toastavocado-toast

(Warning: Not to be eaten on or before a date!)


  • Sprouted Grain Bread (e.g. Eziekiel), toasted
  • Avocado, sliced
  • Garlic, sliced and roasted or sauteed in olive oil
  • Organic Sun Dried Tomatoes (optional)
  • Fresh Organic Arugula or Watercress


On top of the piece of toasted bread, place the greens, avocado, garlic, and sun dried tomatoes. Enjoy!ezekiel-flax-bread

Detox Carrot Soup


Did you, like many of us, over indulge a bit over the holidays? Feel the need for a reboot with a clean eating detox?

I know that sometimes the temptation in January is to go the extreme with a juice cleanse or a super strict diet plan, and while those can have their time and place, they can also be incredibly hard to stick with and therefore many people get frustrated and go back to lousy eating habits again.  In my opinion the best, and most sustainable, reset you can do is pack your diet with fresh vegetables and cut out the things that are triggers for you. For me it is sugar and wine, for someone else it might be bread and and potato chips.

This soup is great for this time of year because it is easy, healthy, warming and satisfying.  The recipe itself is incredibly simple, but you could definitley punch it up with different spices if you like e.g., cumin, fresh ginger or a pinch of cayenne would be a good combo. Also if you want to up your greens intake feel free to throw in a couple of handfuls  of spinach at the end.

Detox Carrot Soup


  • 1 Tbsp olive oil
  • 6 carrots peeled and chopped
  • 1 clove garlic minced
  • 1 onion chopped
  • 2 potatoes peeled and diced
  • 4 C vegetable stock
  • 1/2-1 1/2 tsp salt
  • Black pepper to taste

Heat olive oil in a large saucepan over a medium low heat.  Add carrots, garlic and onion and cook for 5 minutes.  Stir in the potatoes, reduce heat to low, cover and cook for 5 minutes.  Pour in broth and bring to a boil, then reduce heat , cover, and allow soup to simmer for 20-25 minutes until vegetables are tender.

Allow soup to cool a bit and then puree in batches in a blender.  Reheat, season with salt and pepper (depending on the vegetable broth you use you may need a little, or a lot, of salt) and serve.  Top with vegan sour cream and green onions if desired.


– Kirsten


Easy Cauliflower Chickpea Stew

Easy Vegan Recipe- Cauliflower Stew

I love one-pot meals and I love them even more if they are ready in under 30 minutes!  

This bowl is a quick, easy, warming, flavorful vegan recipe packed full of nutritional benefits.

Chickpeas are one of my favorite sources of protein. One cup gives you approximately 15 grams of protein and they are also high in iron, fiber, and have a  low glycemic index. And  because of their mild flavor they are very versatile and can be used in all sorts of different ways.  Even cookies!  But that’s another post….

Cauliflower is high in Vitamin C and is also has antioxidant and anti-inflammatory benefits and this recipe also contains spinach which is pretty much power packed with everything your body needs.  Let’s get our health on!

Easy Cauliflower Chickpea Stew



  • 1 Tbsp olive oil
  • 1 onion chopped
  • 1 clove garlic minced
  • 1 1/2 tsp ground cumin
  • 1 inch piece of fresh ginger grated
  • 1 28 ounce can diced tomatoes
  • 1 15 ounce can chickpeas drained and rinsed
  • 1 head cauliflower cut into small florets
  • 1/2 C raisins
  • 1/2 C vegetable broth
  • 2 C (or more if you like) baby spinach
  • 1/2 tsp salt
  • 1/4 tsp black pepper


Heat oil in a large saucepan over a medium-low heat. Add onion and cook for 5 minutes.  Add garlic, cumin and ginger and cook for 1 minute.  Add tomatoes, chickpeas, cauliflower, raisins and vegetable broth and bring to a boil.  Reduce heat and simmer until vegetables are tender, approximately 15-20 minutes.  Add spinach, salt and pepper and cook 1/-2 minutes more until spinach is wilted.