My love for food and cooking started as a young child watching my mother, aunties and grandmothers cook for our family and community. Later in life, as I was studying nutrition and health in graduate school I wanted more, so in 1996 I enrolled in the Professional Chef’s Program at Cambridge School of Culinary Arts. For over 20 years, I have been cooking and teaching community classes in plant based nutrition. I believe that food should look good, taste good and be good for you. I also believe that not one type of eating is right for everyone and that eating what you like is the key to lifelong health. Join me for ongoing classes in the community, for an event or inquire about private lessons.
I am often asked how my yoga life and food life collide. It's all about self care! Movement and good choices based on the rich tapestry of Ayurveda is the lens in which I see the world and how I share it with others. Join me for classes that infuse both.
I am available to cook from my kitchen to yours on Zoom for lessons, dinner parties, cook-alongs and wellness consultations. I also lead classes and lessons on Ayurveda at yoga retreats and in yoga teacher trainings around New England.
Let's make a plan and get cooking!
I am often asked how my yoga life and food life collide. It's all about self care! Movement and good choices based on the rich tapestry of Ayurveda is the lens in which I see the world and how I share it with others. Join me for classes that infuse both.
I am available to cook from my kitchen to yours on Zoom for lessons, dinner parties, cook-alongs and wellness consultations. I also lead classes and lessons on Ayurveda at yoga retreats and in yoga teacher trainings around New England.
Let's make a plan and get cooking!
Seasonal recipes below: Butternut Squash Lasagna and Vegetable Wellington
Mini Shephard’s Pies with a Twist
Photo Courtesy, Vegan Richa
For an interesting take on a standard Shephard’s Pie, try this version that uses sweet potatoes instead of traditional mashed. This recipe calls for some fresh spices, but dried work as well. I like to make this into individual servings for a special entrée, but a pie dish works great as well. Serve along with cooked greens, warm, crusty bread and maybe even a cranberry chutney. The flavors scream holiday, but enjoy this all winter long!
Ingredients
Chickpea Veggie Pie Filling
1/2 tsp coriander seeds
1/3 tsp cumin seeds
2 tsp oil
1 small onion chopped
6 cloves of garlic finely chopped
1 tsp dried thyme or 2 tsp fresh
1/2 tsp dried sage
1.5 to 2 cups veggies -carrots, peppers, mushrooms, broccoli, celery, chopped
3/4 tsp or more salt divided
1/2 cup peas (frozen)
15 oz can chickpeas, drained and peeled
1.25 to 1.5 cups water
black pepper and cayenne to taste 1/4 tsp or more
1/2 tsp soy sauce optional (aminos are great here)
1/4 tsp celery seed optional
1 tsp cornstarch + 1 tbsp water
Sweet Potato Mash
12 to 14 oz sweet potatoes, peeled and chopped
salt and pepper to taste
2 tsp olive oil
1/4 tsp dried thyme
Breadcrumb Garlic Olive oil topping
1/2 cup breadcrumbs (any choice)
2 cloves of garlic, minced
2 tsp olive oil
2 tsp nutritional yeast, optional
fresh rosemary or thyme
Instructions
Preheat the oven to 425°
Sweet Potato Mash
Add sweet potatoes to a pot of generously salted water. Bring to a boil and cook for 8 to 10 minutes or until sweet potatoes are tender. Drain, mash, season with salt, pepper, olive oil, thyme and set aside.
Chickpea Veggie Filling
Crush coriander and cumin seeds in a mortar pestle or blender/grinder. Heat oil over medium heat in a saucepan. When hot, add the crushed seeds to the oil. Cook for 30 seconds or until fragrant. Add onion garlic and cook for 4 to 5 minutes. By hand or in a food processor, chop veggies.
Cook
Add veggies, thyme, sage and 1/2 tsp salt and cook for another 3 minutes. Add peas, chickpeas, salt, water, black pepper, cayenne, soy sauce, celery seeds, and mix well. Cover and cook for 10 minutes. Uncover, add cornstarch mixed with water and simmer until thickened slightly. 5 to 7 mins. Taste and adjust salt, herbs.
Assemble
Distribute the chickpea veggie mixture into ramekins (fill 2/3 of the ramekin) or one large baking dish. Add sweet potato mixture on top.
Mix breadcrumbs, garlic, olive oil, optional nutritional yeast. rosemary or thyme in a bowl. Sprinkle the mixture over the sweet potato mash.
Bake at 425 degrees F / 220ºc for 15 to 20 minutes. Broil for a minute to brown if needed. Cool for a few minutes then Serve.
Photo Courtesy, Vegan Richa
For an interesting take on a standard Shephard’s Pie, try this version that uses sweet potatoes instead of traditional mashed. This recipe calls for some fresh spices, but dried work as well. I like to make this into individual servings for a special entrée, but a pie dish works great as well. Serve along with cooked greens, warm, crusty bread and maybe even a cranberry chutney. The flavors scream holiday, but enjoy this all winter long!
Ingredients
Chickpea Veggie Pie Filling
1/2 tsp coriander seeds
1/3 tsp cumin seeds
2 tsp oil
1 small onion chopped
6 cloves of garlic finely chopped
1 tsp dried thyme or 2 tsp fresh
1/2 tsp dried sage
1.5 to 2 cups veggies -carrots, peppers, mushrooms, broccoli, celery, chopped
3/4 tsp or more salt divided
1/2 cup peas (frozen)
15 oz can chickpeas, drained and peeled
1.25 to 1.5 cups water
black pepper and cayenne to taste 1/4 tsp or more
1/2 tsp soy sauce optional (aminos are great here)
1/4 tsp celery seed optional
1 tsp cornstarch + 1 tbsp water
Sweet Potato Mash
12 to 14 oz sweet potatoes, peeled and chopped
salt and pepper to taste
2 tsp olive oil
1/4 tsp dried thyme
Breadcrumb Garlic Olive oil topping
1/2 cup breadcrumbs (any choice)
2 cloves of garlic, minced
2 tsp olive oil
2 tsp nutritional yeast, optional
fresh rosemary or thyme
Instructions
Preheat the oven to 425°
Sweet Potato Mash
Add sweet potatoes to a pot of generously salted water. Bring to a boil and cook for 8 to 10 minutes or until sweet potatoes are tender. Drain, mash, season with salt, pepper, olive oil, thyme and set aside.
Chickpea Veggie Filling
Crush coriander and cumin seeds in a mortar pestle or blender/grinder. Heat oil over medium heat in a saucepan. When hot, add the crushed seeds to the oil. Cook for 30 seconds or until fragrant. Add onion garlic and cook for 4 to 5 minutes. By hand or in a food processor, chop veggies.
Cook
Add veggies, thyme, sage and 1/2 tsp salt and cook for another 3 minutes. Add peas, chickpeas, salt, water, black pepper, cayenne, soy sauce, celery seeds, and mix well. Cover and cook for 10 minutes. Uncover, add cornstarch mixed with water and simmer until thickened slightly. 5 to 7 mins. Taste and adjust salt, herbs.
Assemble
Distribute the chickpea veggie mixture into ramekins (fill 2/3 of the ramekin) or one large baking dish. Add sweet potato mixture on top.
Mix breadcrumbs, garlic, olive oil, optional nutritional yeast. rosemary or thyme in a bowl. Sprinkle the mixture over the sweet potato mash.
Bake at 425 degrees F / 220ºc for 15 to 20 minutes. Broil for a minute to brown if needed. Cool for a few minutes then Serve.
Butternut Squash Lasagna with Cashew Cauliflower Béchamel
Adapted from Vegetarian Times
Note from Michelle:
I simply love lasagna in the fall! The smell of sage, butter and squash wafting through my home brings the season in full force. Cut yourself a piece and curl up on the couch with a blanket as you savor autumn in a bowl. You can make a traditional bechamel sauce for this dish and it will come out the same. You can also add gluten free or regular noodles for a more traditional lasagna, as this recipe uses the butternut squash in place of the noodles. Enjoy!
Ingredients
8 oz cauliflower, cut into 1/2-inch florets (about 21⁄4 cups)
1 1/2 cups raw cashews, chopped
2 1/2 tsp sea salt, divided
5 tbsp olive oil, divided + additional for greasing
ground black pepper, to taste
1 yellow onion, finely chopped
8 oz mushrooms (any variety),thinly sliced
6 fresh sage leaves + additional for garnish, optional
1 bunch lacinato kale, stems removed and chopped
1 large butternut squash (about 3 lb), peeled, seeded and sliced crosswise into 1/8-inch rounds (Note: You need about 36 slices.)
Preparation
1. Preheat oven to 375°F. In a large saucepan, bring 3 qt water to boil. Add cauliflower, cashews and 1 tsp salt; cook until cauliflower is very soft and falls apart easily when poked, about 20 minutes. Drain and cool 5 minutes.
2. To a food processor, add cauliflower mixture, 3 tbsp oil and 1⁄4 cup water; process until smooth, about 2 minutes. Mixture will be slightly grainy. Season with 1 tsp salt and pepper to taste. Transfer 1⁄2 cup mixture to a bowl and whisk in 5 tbsp water. (Note: In the bowl is the béchamel; reserved mixture in food processor is cauliflower “ricotta”.)
3. In a large skillet on medium-high, heat 2 tbsp oil; add onion and sauté until tender, 5 minutes. Add mushrooms and sage. Sauté until mushrooms soften, about 3 minutes. Add kale, remaining 1⁄2 tsp salt and pepper to taste; sauté until kale is tender, 6 to 8 minutes. Remove from heat; set aside.
4. To assemble lasagna, grease a 9 x 13-inch rectangular baking dish with oil. Arrange about 12 squash slices inside, overlapping as needed to cover bottom of dish. Gently spread half of cauliflower ricotta over squash. Top with half of sautéed vegetable
mixture. Arrange 12 more squash slices on top, spread with remaining ricotta and add remaining vegetables. (Note: You can also use an oval-shaped dish; look for a capacity of 2.5 qt. As the slices may overlap more, the lasagna will be thicker, so add 20 minutes to the covered baking time in Step 5.)
5. Finish lasagna with remaining butternut slices and pour reserved béchamel over top. Cover with foil; bake 30 to 40 minutes. Remove foil and bake 30 more minutes, until squash is fork- tender. Let cool 10 minutes. Garnish with additional sage leaves (if using).
Adapted from Vegetarian Times
Note from Michelle:
I simply love lasagna in the fall! The smell of sage, butter and squash wafting through my home brings the season in full force. Cut yourself a piece and curl up on the couch with a blanket as you savor autumn in a bowl. You can make a traditional bechamel sauce for this dish and it will come out the same. You can also add gluten free or regular noodles for a more traditional lasagna, as this recipe uses the butternut squash in place of the noodles. Enjoy!
Ingredients
8 oz cauliflower, cut into 1/2-inch florets (about 21⁄4 cups)
1 1/2 cups raw cashews, chopped
2 1/2 tsp sea salt, divided
5 tbsp olive oil, divided + additional for greasing
ground black pepper, to taste
1 yellow onion, finely chopped
8 oz mushrooms (any variety),thinly sliced
6 fresh sage leaves + additional for garnish, optional
1 bunch lacinato kale, stems removed and chopped
1 large butternut squash (about 3 lb), peeled, seeded and sliced crosswise into 1/8-inch rounds (Note: You need about 36 slices.)
Preparation
1. Preheat oven to 375°F. In a large saucepan, bring 3 qt water to boil. Add cauliflower, cashews and 1 tsp salt; cook until cauliflower is very soft and falls apart easily when poked, about 20 minutes. Drain and cool 5 minutes.
2. To a food processor, add cauliflower mixture, 3 tbsp oil and 1⁄4 cup water; process until smooth, about 2 minutes. Mixture will be slightly grainy. Season with 1 tsp salt and pepper to taste. Transfer 1⁄2 cup mixture to a bowl and whisk in 5 tbsp water. (Note: In the bowl is the béchamel; reserved mixture in food processor is cauliflower “ricotta”.)
3. In a large skillet on medium-high, heat 2 tbsp oil; add onion and sauté until tender, 5 minutes. Add mushrooms and sage. Sauté until mushrooms soften, about 3 minutes. Add kale, remaining 1⁄2 tsp salt and pepper to taste; sauté until kale is tender, 6 to 8 minutes. Remove from heat; set aside.
4. To assemble lasagna, grease a 9 x 13-inch rectangular baking dish with oil. Arrange about 12 squash slices inside, overlapping as needed to cover bottom of dish. Gently spread half of cauliflower ricotta over squash. Top with half of sautéed vegetable
mixture. Arrange 12 more squash slices on top, spread with remaining ricotta and add remaining vegetables. (Note: You can also use an oval-shaped dish; look for a capacity of 2.5 qt. As the slices may overlap more, the lasagna will be thicker, so add 20 minutes to the covered baking time in Step 5.)
5. Finish lasagna with remaining butternut slices and pour reserved béchamel over top. Cover with foil; bake 30 to 40 minutes. Remove foil and bake 30 more minutes, until squash is fork- tender. Let cool 10 minutes. Garnish with additional sage leaves (if using).
Vegetable Wellington
The holidays can be tough for vegetarians like me. Until the invention of the Tofurkey, there wasn’t much to eat on Thanksgiving other than a lot of veggies and my mom’s incredible mashed sweet potatoes. (Yes, I was and still am the official taste tester!). But, homemade is always the way to go so I offer you this recipe in place of the Tofurkey. I have made it many times and it was loved. It also freezes well, but it’s so good you might go back for a midnight snack!
This vegan roast is so pretty, so mouth-watering, so packed with flavor and texture that even the hardcore carnivores at the table will want to make room on their plate for a slice, perhaps even instead of that turkey. Well, one can hope! Please note that this is time consuming. The fillings can be made ahead and the whole thing can be assembled the night before and baked on Thanksgiving.
This play on the classic Beef Wellington has three different mushroom combinations that are prepared with roasted carrots, dehydrated beans, braised cashews, nuts, and aromatics and then wrapped in a phyllo crust for an intense interplay of textures and flavors. Phyllo pastry brushed with olive oil holds everything together, making for a stunning centerpiece.
Ingredients
For the Roasted Carrots:
1 1/2 pounds small carrots or large carrots quartered and cut into 4-inch sticks, scrubbed but unpeeled
Kosher salt and freshly ground black pepper
3 sprigs fresh thyme
2 tablespoons extra-virgin olive oil
For the Mushroom Duxelle:
12 ounces cremini mushroom, roughly chopped
3 tablespoons extra-virgin olive oil
1 medium shallot, finely chopped
2 medium cloves garlic, minced
1 tablespoon soy sauce
1 cup breadcrumbs
2 tablespoons maple syrup
1/4 cup minced fresh parsley leaves
1/4 cup minced fresh tarragon leaves
1/4 cup minced fresh chives
1/4 cup minced fresh chervil leaves (optional)
For the Cashew-Bean Mixture:
1 pound raw cashews
1 quart vegetable stock
1 (15-ounce) can cannelini beans, drained and rinsed
3 tablespoons extra-virgin olive oil
8 ounces shiitake mushrooms, caps only, thinly sliced
1 medium leek, white and light green parts only, finely chopped
1 stalk celery, finely diced
2 medium cloves of garlic, minced
1/2 cup toasted sunflower seeds
1/2 cup toasted pumpkin seeds (pepitas)
For Assembly:
1 (1-pound) package frozen phyllo dough, thawed
Extra-virgin olive oil as needed
Coarse sea salt
For the Gravy:
3 tablespoons extra-virgin olive oil
3 tablespoons flour
1 quart vegetable stock
1 tablespoon soy sauce
2 sprigs thyme
2 bay leaves
Directions
For the Carrots: Adjust oven rack center position and preheat oven to 400°F. Place carrots in a large skillet and cover with cold water. Season gently with salt. Bring to a boil and cook until carrots are tender and water has mostly evaporated (if there's still lots of water left after the carrots are fully tender, drain). Season cooked carrots with salt and pepper. Add thyme sprigs to pan, drizzle with 2 tablespoons olive oil, toss to coat, and transfer to oven. Roast, turning occasionally, until carrots are lightly caramelized and wrinkled in appearance, about 30 minutes. Remove from oven, discard thyme, and set aside. Reduce oven temperature to 350°F.
For the Duxelles: Place mushrooms in the work bowl of a food processor. Pulse until finely chopped, scraping down sides with a rubber spatula as necessary, 8 to 10 short pulses. Heat 3 tablespoons olive oil in a large skillet over high heat until shimmering. Add mushrooms and cook, stirring occasionally, until moisture has evaporated and mushrooms begin to brown, about 12 minutes. Add shallots and garlic and cook, tossing and stirring, until fragrant and softened, about 1 minute. Add soy sauce and bourbon and cook until almost dry, about 2 minutes. Add bread crumbs and stir to combine. Transfer mixture to a bowl.
In a small bowl, toss bacon mushrooms with maple syrup until thoroughly coated. Roughly chop mixture and add to bowl with duxelles. Add half of parsley, tarragon, chives, and chervil and fold mixture together until homogenous. Season generously with salt and pepper and set aside.
For the Cashew-Bean Mixture: Place cashews in a medium saucepan and add stock. Season very lightly with salt. Bring to a boil and cook, stirring occasionally, until liquid has almost completely evaporated, about 30 minutes. Remove from heat and season to taste with salt and pepper. Transfer cashews to the work bowl of a food processor and pulse until finely chopped, scraping down sides with a rubber spatula as necessary, 8 to 10 short pulses. Transfer to a large bowl.
Spread beans on a foil or parchment-lined rimmed baking sheet in an even layer. Transfer to oven and roast, stirring occasionally, until beans are mostly split open and outer skins are beginning to get crunchy, about 35 minutes. Transfer mixture to the work bowl of a food processor and set aside. Increase oven temperature to 425°F.
Meanwhile, heat 3 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add shiitake mushrooms and cook, stirring frequently, until moisture evaporates and mushrooms are beginning to brown, about 12 minutes. Add leeks and celery and cook, stirring frequently, until softened, about 4 minutes. Add garlic and cook stirring, until fragrant, about 30 seconds. Season with salt and pepper and add to food processor work bowl.
Process dried beans and mushroom mixture until roughly chopped, scraping down sides with a rubber spatula as necessary, 8 to 10 short pulses. Transfer to bowl with cashews. Transfer sunflower seeds and pumpkin seeds to work bowl of the food processor and pulse until roughly choped, scraping down sides with a rubber spatula as necessary, 8 to 10 short pulses. Transfer bowl with bean/cashew mixture.
Add remaining parsley, tarragon, chives, and chervil to mixture and fold together. Season generously with salt and pepper.
To Assemble: Lay a single sheet of phyllo on a clean work surface and brush with olive oil. (Make sure to keep remaining phyllo covered with plastic wrap to avoid drying out). Layer with about 1 1/2 cup bean/cashew mixture, leaving a 2-inch border all around.
Roll the phyllo and stuffing up like a buritto, tucking in the sides about half way through rolling. Set the cigar-shaped roll aside.
Lay a clean sheet of phyllo on your work surface and brush with olive oil. Lay two more sheets on top, brushing each with olive oil as you layer them.
Spread half of mushroom duxelles evenly over bottom two thirds of phyllo sheet, leaving a 2-inch border all around. Lay roasted carrots in even, parallel rows in the mushrooms and cover with remaining mushrooms, pressing down with clean hands to form an even layer. Place the cigar-shaped phyllo roll on top of the carrots and mushrooms.
Roll the phyllo sheet up into a tight cylinder and set aside.
Line a rimmed baking sheet with a large piece of parchment paper and place remaining bean/cashew mixture on top of it in a rough 8-inch by 3-inch row. Lay a second sheet of parchment paper on top, followed by a second rimmed baking sheet. Press down firmly all over the baking sheet to spread mixture into a thin, even layer that will roughly fit on a piece of phyllo dough leaving a 2-inch border all around.
Remove top baking sheet and top layer of parchment paper. Place a single layer of phyllo dough on top.
Brush with olive oil, add another sheet of phyllo, and repeat, adding a total of 5 to 6 layers of phyllo and oil (do not oil final sheet of phyllo) Place a sheet of parchment paper on top of last phyllo sheet, place the second baking sheet on top, and holding both baking sheets together, invert the stack.
Remove the top baking sheet and the top parchment. You should now have 6 layers of phyllo with a thin, even layer of bean/cashew mixture on top.
Place the existing carrot/mushroom roll on top and roll up to secure. Set aside. Lay out a fresh sheet of phyllo and brush with olive oil. Place roll on top and roll up. Repeat, adding more layers of phyllo and olive oil until all of the phyllo is used up. Transfer roll, seam-side down, to a parchment-lined rimmed baking sheet. Brush with more olive oil, sprinkle with coarse sea salt, and score gently with a sharp paring knife at 1-inch intervals all the way across the top.
Bake until golden brown, crisp, and puffed, about 40 minutes. Remove from oven and let cool for 10 minutes.
For the Gravy: While roast is baking, make the gravy. Combine 3 tablespoons olive oil and flour in a medium saucepan over medium-high heat and cook, stirring constantly with a whisk until flour is nutty brown, about 3 minutes. Whisking constantly, slowly drizzle in stock. Add soy sauce, thyme sprigs, and bay leaves. Bring to a boil, reduce to a simmer, and cook until thickened and reduced to 3 cups, about 20 minutes. Season to taste with salt and lots of black pepper.
To Serve: Trim ends off of roast and discard. Carve roast at table, passing gravy alongside.