Black Quinoa, Cauliflower and Golden Lentil Burger with Asian Pear Slaw and Hoisin Ketchup


“I just called to say I love you!” Our BLACK QUINOA, CAULIFLOWER and GOLDEN LENTIL BURGER with an ASIAN PEAR SLAW and HOISIN KETCHUP is a Possible Addition to Plant-Based Superstar “Little Stevie’s” Burger Rotation…and may just have you feeling like…SIR DUKE!

Ingredients for Burgers

  • 1 cup cooked Black Quinoa
  • 3/4 cup cooked Golden Lentils
  • 1/2 cup diced steamed Cauliflower
  • 1/4 cup diced Orange Pepper sautéed and cooled
  • 1 cup cooked Shiitake mushroom choppedBLACK-QUINOA,-CAULIFLOWER-and-GOLDEN-LENTIL-BURGER-with-an-ASIAN-PEAR-SLAW-and-HOISIN-KETCHUP
  • 1/2 cup diced shallots sautéed and cooled
  • 3/4 -1 cup V Breadcrumbs
  • 2-3 tbsp pure pumpkin
  • 1 tbsp hoisin sauce
  • 1 handful chopped parsley
  • 1 tbsp toasted sesame oil
  • 1 tbsp chopped thyme

Ingredients for Slaw

  • 1/2 Asian Pear..thin sliced
  • 1/2 lime juice and zest
  • 1/4 medium red onion thin sliced
  • few sprigs chopped cilantro
  • 1/4 orange pepper thin sliced
  • 1/4 bulb of fennel thin sliced
  • splash rice wine vinegar
  • 1 tbsp extra virgin olive oil
  • salt and pepper to taste

Directions for slaw

In a large bowl combine all ingredients and refrigerate at least 1 hour before serving.

Directions for Burgers

In a large bowl starting with Quinoa..add each ingredient and incorporate well after each. Mixture should hold together well and not be too wet or dry. Form into patties. Heat a well greased grill medium heat and cook approx 3 minutes per side. Burgers should show grill marks…Enjoy!

Tips: Avocado Or Guacamole make a terrific topping addition. Serve with crispy sweet potato fries. Do not overheat grill.


Vegan Recipe: Strawberry Shortcake

Eating a strawberry

“When I became Ella’s stepmom I took out my twenty-year-old Farm Vegetarian Cooking book and baked a vegan recipe for strawberry shortcake –wedding cake, actually!”

Hello to all you sexy fit vegans (and future sexy fit vegans!) from Ella’s (fortunate) stepmom!  I feel lucky to have Ella in my life and so admire her dedication and compassion.  As a clinical psychologist and as a yoga teacher, I know the transformative potential of our choices about how we live, how we care for ourselves, and how we care for others and the world around us.  I haven’t eaten (or wanted to eat) meat since around 1971; back then everyone wondered how I’d ever survive.  After I met her dad, Ella inspired us both to take the next step!  We’ve been vegan for a decade or so.  No regrets, no looking back – in fact, I wonder why I didn’t take that step years ago!  It’s so much truer to my values – preserving the earth, honoring living beings, and “ahimsa” —  the yogic teaching of non-injury to self or others.  Also, it’s easier than you think, and life is still delicious and satisfying.

I love to cook.  I love to grill, I love to stir-fry, I love to bake…. When I became Ella’s stepmom I took out my twenty-year-old Farm Vegetarian Cooking book and baked a vegan strawberry shortcake –wedding cake, actually!.  (It is still a terrific cookbook resource – check it out.)  Being vegan is not about self-denial.  It’s about being healthy and strong, living with awareness and kindness, and enjoying the abundance this world offers us all.
strawberry shortcake'


  • 3 cups of strawberries
  • ¼ cup sugar
  • 1 cup of full-fat coconut milk
  • 1 and ½ cup flour  (I use Red Mill Gluten-free, but you can use unbleached wheat flour)
  • ½ cup coconut flour or a blend of coconut and almond flour
  • 3 tsp baking powder
  • ½ tsp salt
  • 1 tsp cardamom
  • ½ tsp nutmeg
  • ½ cup Earth Balance original butter substitute (you can substitute coconut oil for up to 3 Tbsp)
  • 1 cup sugar (I use raw sugar, but any sugar will probably work)
  • 2 tsp vanilla extract (or 1 tsp each vanilla and almond extract.  Or 2 tsp rum!)
  • 1 ½ c nondairy milk (I use a blend of soy and coconut, but almond works too.  Hemp is a little bitter.)


  1. Spray a baking pan (9×11) or a dozen cupcake tins.
  2. Put the coconut milk, and a bowl, in the freezer.
  3. Preheat the oven to 350.
  4. Sift all the dry ingredients into a bowl.
  5. In a bigger bowl, blend the Earth Balance and the sugar together with an electric mixer or a big wooden spoon, till it’s smooth and fluffy.  Add the vanilla (or almond or rum).
  6. Add a cup of the flour mixture to the butter mixture and stir with the big spoon.
  7. Add ½ cup of the nondairy milk to the batter and stir.
  8. Add another cup of the flour and stir, then another ½ cup of the milk and stir again.
  9. Add the rest of the flour and the rest of the milk.
  10. Spoon into the pan(s) and bake 30-35 minutes till light brown.
  11. While it’s baking, slice the strawberries and sprinkle sugar over them so they get juicy.  (Add a splash of rum if you like.)
  12. Take the coconut milk out of the freezer and whip it with an electric mixer in the cold bowl.  Put it back in the freezer.
  13. When the cake is done (golden brown, and a toothpick poke in the middle comes out clean) take it out and let it cool at least ½ hour.
  14. Assemble the cake:  put the strawberries on the cake (or split the cake and put some in the middle and then some on top), put the whipped coconut on top!  Sprinkle with nutmeg. 

Enjoy!  And don’t regret!

This cake goes incredibly well with Ella’s favorite nut milk too by the way!

Photo Credit: “Your Vegan Neighbor”

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.