Category Archives: Vegetarian

Butternut Squash Soup

Happy New Year!!

So Thanksgiving, the Holidays and New Years is officially over which to me always marks the beginning of the cold New York Winter. This is the time we practically all hibernate and spend a lot of time inside. I know that sounds depressing but this also gives us more time to make home-made hot meals and spend time indoors with family and friends.

This Butternut Squash Soup recipe is one of my favorite family recipes. It not difficult or extremely fancy but it’s a delicious thick soup without all that heavy cream or unnecessary calories.

A couple of people have asked me to put this recipe up on my blog; so here it is:


  • 2 teaspoons of Osem Consommé’
  • 1 medium sized Butternut squash – peeled and cut into large cubes
  • 1 leek sliced
  • 1 clove garlic- minced
  • 1 onion- large dice
  • 1 tablespoons Olive Oil
  • Salt and Pepper to taste


1. Sautee onion and garlic in two tablespoons of olive oil in a large pot

2. Add leek and butternut squash to the pot

3. Add water just enough to cover all vegetables in pot

4. Let it come to a boil

5. Add soup consommé’ and cover pot

6. Reduce fire to simmer and let cook for about 45minutes

7. Turn off fire and with an immersion blender carefully puree contents in pot

8. Season with salt and pepper

9. Turn fire back to low and cook for about 10 minutes and then serve hot

** If you have never worked with Butternut Squash you might find it a bit tricky to peel and cut … so CLICK HERE to watch a short YouTube Video that will give you a few tips.


“Soup is a lot like a family. Each ingredient enhances the others; each batch has its own characteristics; and it needs time to simmer to reach full flavor”

~ Marge Kennedy

Speak to you soon,

                  Nicole Doreen


THE Broccoli in Brown Sauce Recipe you have all been waiting for!

Broccoli in Brown Sauce

I know many of you have been begging me for this post, or at least for me to finally give you the recipe I claim is so simple. Well it is a very easy recipe and it taste great.

My sister went away for the weekend a little while ago and came home telling me they served the best broccoli side dish. I was so curious what this dish was because she happens to be the pickiest food eater ever. Anyway long story short she told me what was in it and I have been making it ever since.

It literally has become a staple side dish in my home and I have been serving it at all the holiday meals. NO joke this dish has been a huge crowd pleaser! I love this recipe because you can play around with it and add baby corn or water chestnuts for the real Chinese Food taste. Or you can prepare it like I have many times …. Just with broccoli.


  • 2 heads of broccoli- washed and cut bite size
  • 2 cloves of garlic- minced
  • 2 tablespoons of sesame oil
  • 2 tablespoons Osem Soup Mix
  • 1 tablespoon cornstarch
  • Soy Sauce to taste
  • Boiling water (about 1/4 of a cup)
  • Baby corn cut up or water chestnuts ( if desired)


  1. Fry two cloves garlic in two table spoons of Sesame oil then add 3 heads of washed/cut broccoli
  2. In a separate bowl- mix soup mix, cornstarch, add boiling water to dissolve the mix and add soy sauce
  3. Add the mixture into broccoli cook covered for 10 minutes. ( if you want to add baby corn or water chestnuts, mix them into the broccoli after five minutes and let it cook covered for the last 5 minutes)

Serve Hot and Enjoy!

Broccoli, Baby Corn and Water Chestnuts


“Eating is really one of your indoor sports. You play three times a day, and it’s well worthwhile to make the game as pleasant as possible”

~ Dorothy Draper

Speak to you soon,

                  Nicole Doreen

Super Healthy and yet still Super Tasty Bean Broccoli Veggie Burger

Bean Broccoli Burger

So I am currently in a Veggie Burger making phase. I have been trying new recipes left and right and have been reading a lot!

Last night I decided to experiment and make my own veggie burger recipe which I personally think came out great! The fact that I made so many and they all finished so quickly definitely proved to me that I am not the only one who thinks they are awesome. The reason I am such a huge fan of this recipe is because it is packed with extremely healthy ingredients and also I think they taste even better baked than fried.


  •  1 can chickpeas- rinsed and strained (chopped in food processor)
  • 1 can white beans (chopped in food processor)
  • 1 can corn
  •  1 onion (diced small)
  • 1/2 head of broccoli (chopped in food processor)
  •  2 cloves garlic- minced
  •  ½ cup parsley- small dice
  • 2 tablespoons bread crumbs
  • 2 tablespoons Flour
  • ½ teaspoon Cumin
  • ¼ teaspoon Turmeric
  • Pinch of Chili powder
  •  Salt/ Black Pepper To Taste


  1. Preheat Oven to 365 degrees.
  2. Sautee garlic and onion in olive oil and mix all spices/seasonings in.
  3. In food processor chop the chickpeas, white beans, and broccoli then add them to bowl with the chopped parsley, corn, bread crumbs and flour.
  4. Combine it to the onion/garlic mixture. Fix and form burgers. Place on a baking sheet sprayed with cooking spray or Pam.
  5. Bake in oven for about 30 minutes then hit with broil for a few minutes and flip to the other side also. (when you change it to broil watch the burgers as they burn rather quickly).

Serve Hot with mustard, ketchup, hummus, tahini or whatever you enjoy most!


“You don’t have to cook fancy or complicated masterpieces- just good food from fresh ingredients”

~ Julia Child

Speak to you soon,

                  Nicole Doreen




MMM Hot and Spicy Tomato Soup!

Tomato Soup

Ok so before you think to yourself “How good could tomato soup be?”  hear me out. I have never been the biggest soup fan, except for the occasional onion-cheese soup in Israel or the creamy mushroom soup from Va Bene  (a Kosher Italian Restaurant in Manhattan) I do not usually opt for soup. I especially wouldn’t even think to have TOMATO soup until recently when my dad gave me his new and improved tomato soup recipe. I loved it, and I think you will too if you like tomato soup with a fiery/spicy taste.

Now that the summer is over and the weather is getting rainy and cold, it is always good to have soup on the stove to enjoy on those chilly nights. So give this recipe a try and see how you like it.

Tomato Soup


  • 6 tomatoes (with peel)- small dice
  • ½ onion- small dice
  • 1 small Idaho potato
  • 3 celery stalks -small dice
  • 5 garlic cloves minced
  • ½ mini tomato paste can (3oz)
  • ¼ teaspoon Cumin
  • Pinch of sugar
  • 1 teaspoon Herbes De Provence spice
  • ¼ teaspoon Cayenne pepper
  • Fresh Basil Leaves
  • Salt and pepper to taste


  1. Sautee the onion and garlic with olive oil in a large pot
  2. Add the cut tomatoes, celery and potatoes
  3. Mix in all the rest of the ingredients : the spices and tomato paste -except  for the fresh basil
  4. Add boiling water just enough to cover the veggies in the pot
  5. Bring to a boil, then lower fire and let simmer covered for about 45 minutes.
  6. Stir a few times throughout cooking time and then puree
  7. Serve with fresh basil or a piece of toasted bread , however you like it!

Serve Hot and Enjoy!


“To feel safe and warm on a cold wet night, all you really need is soup”

~ Laurie Colwin

Speak to you soon,

                  Nicole Doreen

Classic Israeli Salad

Israeli Salad

The vegetables in Israel are always so fresh and delicious. Salad is served at every meal, no joke, Israelis even have salads for breakfasts. The classic Israeli salad is perfect as a light meal, a side or to stuff in a pita. This is one of those salads that is not filled with heavy dressing but actually is extremely healthy and not to mention tasty as well 🙂



  • 3 tomatoes – chopped small dice
  • 3 Persian/Israeli cucumbers- Chopped small dice with the peel
  • 1/2 cup parsley (flat leaf)- chopped
  • 1/2 an onion – Chopped Small


  • 4 Tablespoons olive oil
  • 1 Tablespoon lemon juice
  • Salt and Pepper to Taste


1. Finely chop the vegetables and place all chopped veggies into a bowl.

2. Immediately before serving, season with olive oil, lemon juice, salt and pepper.


“Adopting a new healthier lifestyle can involve changing diet to include more fresh fruit and vegetables as well as increasing levels of exercise.”

~ Linford Christie

Speak to you soon,

                  Nicole Doreen

Mango Salsa!!

Mango Salsa

Until, I was introduced to Mango salsa when I thought of salsa I would automatically think of tomatoes and onions. Salsas with fruits are unique summer salads. This is a quick and easy recipe that can be an appetizer with chips or a delicious side to many dishes, from fish to grilled chicken. What I love about Mango Salsa are the beautiful colors and mouthwatering flavor.

Whenever I want ideas for presenting and plating food I simply search on Google images and see what comes up. Check out the link below for different foods to serve with this salsa or ways to garnish the plate.,or.r_gc.r_pw.&biw=1280&bih=601&um=1&ie=UTF-8&tbm=isch&source=og&sa=N&tab=wi

For those of you who love fruit salsas with mango check out this site for some great recipes:

Mango Salsa

½ cup red onion finely diced

2 cups chopped pitted peeled mango

1 cup red bell pepper diced finely

2/3 cup chopped green onions

½ cup chopped fresh cilantro

2 Tbsp fresh lime juice

4 tsp olive oil

2 Tbsp honey

2 tsp white vinegar

¼ tsp ground cumin

½ Jalapeno pepper diced finely


Mix all ingredients and season with salt and pepper. Cover and chill!


“To remember a successful salad is generally to remember a successful dinner; at all events, the perfect dinner necessarily includes the perfect salad.”

~ George Ellwanger

Speak to you soon,

                  Nicole Doreen

Polenta with Mexican Style Veggies Yum!!


Polenta With Mexican Style Veggies


POLENTA is definitely one of those dishes you can be creative with and serve with many different types of food.

Polenta is cornmeal and it’s not just considered a “peasant food” anymore but is served in gourmet restaurants.

Here is an easy recipe for polenta and cooked veggies that you can easily change based on your taste. Personally I think this recipe is perfect but some of you may like to add cheese or instead change this dish to a meat dish.


1  1/3 cup “Chicken” Stock (parve soup mix- OSEM)

1 cup polenta

½ cup grated parmesan cheese

2 Tbsp Olive Oil

Mexican Style Veggies:

1 large green pepper – large dice

I large red pepper – large dice

3 tomatoes- large dice

6 green button squash- Medium dice

1 fresh corn cob

1 onion sliced

1 Tbsp oil

1 Tbsp ground cumin

½ teaspoon chili powder

2 Tbsp chopped cilantro


1. Brush a 8inch round pan with oil

2. To make the Polenta – place chicken stock and one cup of water in a medium pot and bring to a boil. Add the Polenta and stir to combine. Stir constantly for 10 minutes until very think. Remove from heat and add parmesan. Spread the mixture in the prepared tin and smooth the surface. Refrigerate for two hours. Turn out then cut out into 6 wedges. Brush one side with oil and cook in oven under boil for about 5 minutes or until edges are brown. Then do the same with the other side.

3. To make veggies- cut peppers, tomatoes, squash, and corn. (check out  the pictures I put up to show you how it should look)

4. Heat oil in a large pan and cook onion for 5 minutes until soft. Stir in cumin and chili powder then cook for one minute. Add veggies, bring to a boil then reduce heat. Simmer covered over low heat for 30 minutes or until veggies are tender. Stir in the Cilantro and add salt and pepper to taste.

Then serve the Mexican style veggies with slices of polenta!




“There is no sincerer love than the love of food.”

~ George Bernard Shaw


Speak to you soon,

                  Nicole Doreen