Eggplant and Chickpea Curry



For the spice mix (alternatively, you can use your favorite curry blend or paste):

1 tsp salt (or to taste)

3/4 tsp ground coriander

3/4 tsp ground cumin

1/2 tsp turmeric

1/2 tsp red pepper flakes (optional)

1/4 tsp cinnamon

1/8 tsp black pepper

1/8 tsp ground cardamom

For the chickpea curry:

1 large eggplant, peeled and diced (about 5 cups diced)

2 tbsp olive oil

3 cloves of garlic, minced

1″ piece of ginger, grated

1 medium onion, chopped

1/4 cup tomato paste

2  15.5 oz cans of chickpeas, rinsed and drained

2 cups water or vegetable broth

1 bunch of fresh cilantro, chopped ( about 1 cup chopped)


Combine all the spices of the spice mix and salt in a small bowl and mix well. Set aside

Heat a 12-inch deep skillet with a lid over medium heat. Add half of the diced eggplant and cook  for about 7 minutes stirring occasionally. Transfer to a bowl and set aside. Repeat the process with the rest of the eggplant and transfer it to the bowl

Using the same skillet, heat the olive oil. Add the garlic and ginger and cook over medium high heat for about 2 minutes. Add the onion and spice mix, and cook for 5-6minutes or until translucent

Add the tomato paste and cook for 3-4 minutes stirring frequently. Add the drained chickpeas, stir gently and continue cooking for 2 to 3minutes

Add  the cooked eggplant and broth or water, bring to a boil, cover the pan and reduce the heat to simmer for 40 minutes Add the cilantro in the last 10 minutes of cooking, saving some for garnish.

Vegan Hot Chocolate



¼ + 2 tbsp cup raw cacao powder

1/3 cup coconut sugar

3 cups unsweetened coconut milk

½ tsp vanilla

1 cinnamon stick


In a small saucepan heat milk over medium heat for about 7 minutes. Add in sugar and cacao powder, stir. 

Turn heat to low and add vanilla. Place cinnamon stick in mixture and allow to sit for 10-15 minutes. Serve warm with coconut whipped cream and sprinkle chocolate shavings on top.

Spicy Tofu Crumbles




1 pound extra-firm tofu, sliced ¾ inch thick

2 tablespoons vegetable oil

1 Fresno chile, thinly sliced

3 tablespoons soy sauce

2 tablespoons mirin

2 tablespoons Sriracha or gochujang (Korean hot pepper paste)

2 tablespoons unseasoned rice vinegar

2 teaspoons toasted sesame oil

1 teaspoon finely grated fresh ginger



Arrange tofu slices in a single layer on a paper towel–lined plate and cover with a few more paper towels. Press down firmly on tofu with your hands to expel excess liquid.

Heat vegetable oil in a large skillet, preferably cast iron. Cook tofu, turning once, until browned, 7–10 minutes total. Transfer to a plate and let cool.

Meanwhile, whisk chile, soy sauce, mirin, Sriracha, vinegar, sesame oil, and ginger in a medium bowl to combine.

Crumble tofu into small pieces and add to bowl; toss to combine.

Do Ahead: Crumbles can be made 5 days ahead. Cover and chill.

Easy Vegan Chocolate Cake



1 cup whole wheat flour

1 cup unbleached all purpose flour

1 tbsp baking powder

½ tsp salt

½ tsp cinnamon

1 cup cocoa powder

1 ¼ cup raw sugar

1 ¾ cup unsweetened almond milk

1 tbsp apple cider vinegar

2/3 cup melted coconut oil

2 tsp vanilla extract

2 flax eggs

1 cup vegan chocolate chips


Preheat oven to 350 degrees F. Grease two, 8 inch round pans. *If you want just one tall layer, you can put all of your mixture into one pan. 

Mix together the almond milk and vingegar and set aside. 

In a large bowl, sift together both flours, baking powder, cocoa powder, and salt. Then add in cinnamon, sugar, coconut oil, flax eggs and almond milk mixture. Whisk wet and dry ingredients together until smooth and mostly lump-free. Pour in ½ cup chocolate chips and stir. 

Pour mixture into prepared pans and shake gently so that the batter settles. 

Bake for about 25 minutes or until inserted toothpick comes out clean. 

In the meantime, prepare chocolate glaze. Put remaining chocolate chips in a double broiler and melt. Once melted, pour over cake and garnish with fresh berries.