Vegan Cooking at Designer Appliances

Tempeh Marsala >>

Join me Saturday, February 15th at Designer Appliances in Upper Montclair for a free cooking class! I will be cooking up lots of of delicious vegan dishes for your tasting pleasure. Recipes, samples and coupons will be provided to attendees.  



Vegan Cooking Class


Saturday, February 15, 1:00 – 3:00 pm


Designer Appliances

208 Bellevue Avenue, Upper Montclair NJ

Isa Does It!

Isa Does It

 Isa does it again! Isa Chandra Moskowitz has a reputation for writing cookbooks full of flavorful, foolproof recipes, but she’s outdone herself with her newest opus. Isa Does It: Amazingly Easy, Wildly Delicious Vega Recipes for Every Day of the Week is a beautiful 320 page hardbound book packed with hilarious stories, cute artwork and gorgeous photos – oh yeah, and a bunch of yummy recipes too! The dishes are easy to make and come together quickly using easy-to-find ingredients. This book is perfect for everyone: omnivores trying to eat less meat, new vegans, and seasoned cooks looking to add some creative dishes to their repertoires.



Isa Does It features 150 recipes, most of which come together in half an hour or less. The dishes include soups, salads, pastas, stews, chilis and curries, stir-fries and sautés, Sunday-Night suppers, breakfasts, desserts and more. All of the recipes are made with whole-food ingredients that can be found at any grocery store. Isa also includes secrets and shortcuts for restaurant quality cooking, simple ways to improve your cooking time, plan-ahead kitchen strategies, knife techniques, kitchen tips and ingredient swaps for common allergens. What more could you ask for in a book?


 Curried Peanut Sauce Bowl

I’m usually a little leery of really large cookbooks, mainly because they’re overwhelming and there are so many recipes that I don’t know where to start. (And they usually won’t stay open in my cookbook stand!) With Isa Does It, I didn’t know where to start, but in a good a way. My copy is already dog-eared, covered in food stains and somehow I managed to break the hardcover spine. (And the colorful pages complement my retro kitchen very nicely while propped up in the cookbook stand!) I’ve made about 10 dishes so far, and each one has been better than the last. I’m not sure which one has been my favorite… Maybe the Curried Peanut Sauce Bowl with Tofu and Kale? Or Creamy Sun-Dried Tomato Penne? No, it must have been the Tempeh Orzilla!


Chocolate Gingerbread Cookies

Isa Does It is my new, favorite go-to cookbook! Have you been cooking with Isa Does It? What have you made so far?


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Note: This post contains affiliate links. Purchases made through my affiliate programs helps me keep this blog running. Products discussed in this post were given to me free for review, but the opinions are my own. 

Vegan Super Bowl Snacks at Amanti Vino


I’ll be serving up Super Bowl snacks paired with vegan wines at Amanti Vino in Montclair, NJ this weekend along with Nicky Mesiah from Miss Nicky’s Gourmet Toffee. I’ll sampling homemade vegan cashew cheese and easy no-bean hummus. See you there!



Super Bowl Snack Tasting , featuring homemade vegan cheese and no-bean hummus


Saturday, January 25th, 2:00 – 5:00 pm


Amanti Vino

30 Church Street, Montclair NJ




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Asian-Inspired Mandarin Orange Salad

Asian Inspired Mandarin Orange Salad

Yesterday I taught a vegan cooking class at my local ShopRite. I wanted to show the students that making a healthy vegan meal after work on a weeknight isn’t so difficult so I made a stir-fry using shirataki noodles and veggies. I needed a salad to go with the dish, but there was nothing in my repertoire, so I created a new one. This dish comes together in a flash and can even be prepared the day before – just don’t dress the salad until you’re ready to eat it. The salad dressing is based on a recipe in Dr. Furhmann’s Eat to Live Cookbook





  • 5 ounce package spring mix salad greens
  • 3 mandarian oranges, peeled and segmented
  • ½ cup edamame, fresh or thawed frozen
  • ½ cup slivered almonds
  • 3 green onions, sliced


  • ¼ cup almond butter
  • ½ cup unsweetened almond milk
  • 3 tablespoons sesame seeds
  • 1 medjool date, pitted
  • 2 garlic cloves
  • ½ inch piece of fresh ginger, peeled and chopped
  • Pinch of red pepper flakes, optional


Asian Inspired Mandarin Orange Salad


  1. Mix all of the salad ingredients together in a large bowl.
  2. Mix all of the dressing ingredients together in a blender until smooth and creamy. If it’s too thick, add a little water.
  3. Toss the dressing in with the salad and serve.

Makes 4 Servings 



I’m submitting this recipe to Healthy Vegan Fridays and Gluten-Free Fridays.


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Vegan Pizza by Julie Hasson

Vegan Pizza

A coworker once told me that she could never go vegan because she would never be able to give up pizza. I told her that I eat pizza all the time and she said “yeah, but it’s not the same thing.” I agree with her. Most of the vegan pizzas I’ve eaten have been much more tasty and creative than the standard pies I ate as an omnivore. Julie Hasson has more inventive ideas for pizza creations that I could ever think up in her book Vegan Pizza, 50 Cheesy, Crispy, Healthy Recipes.


Sweet Potato and Kale

Julie starts the book out with a pantry primer and tips and tricks for pizza making. Recipes include several dough variations (including a gluten-free dough), house-made meats such as sausage crumbles, and cheesy sauces and spreads.  And of course, there are are pizza recipes to put it all together. Pizza recipes include classics such as Garlic, Sausage and Onion and Tomato Basil, and farmer’s market pizzas like Sweet Potato and Pineapple and Jalapeño. There’s also a “Not Your Usual Suspects” chapter with recipes for a Chili Mac pizza, a Cowboy Pizza made with smoky soy curls and jalapeños, and a burger crumble Pub Pizza. If you like your pizza with more of a global flair, try the Thai Peanut Pizza or the Bibimbap Pizza. Of course, there’s also a chapter for dessert pies, with recipes for Babka Pizza, Coconut-Caramel Pizza and a Raspberry Crumble pie.

OLYMPUS DIGITAL CAMERAI tried made several pizzas with the recipes in Vegan Pizza, including the Smoky Wild Mushroom and Potato Pizza, the Broccoli and Cheddar pie and the Sweet Potato and Kale Pizza. All were super easy to make and super delicious. The dough recipes are easy to follow and bake up nicely and the cheese sauces I tried were all rich and creamy.  The pizza recipes lend themselves easily to creativity for those who don’t like to follow directions (you know who you are). In a few cases I sautéed veggies, added onions and sprinkled on some vegan cheese for a little extra sumthin’ sumthin’. 


Broccoli and Cheddar

Julie Hasson’s Vegan Pizza proves that no, vegan pizza is not “the same thing” – it’s much, much better.


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Note: This post contains affiliate links. Purchases made through my affiliate programs helps me keep this blog running. Products discussed in this post were given to me free for review, but the opinions are my own. 

What’s in the Fridge Stir-Fry (With Spicy Peanut Sauce)

StirFryA few nights a go I was in the mood for some for veggies with spicy peanut sauce so headed to the kitchen with the intention of making Pad Thai. I didn’t have all of the ingredients for my usual recipe, so I ad libbed with what was on hand. The resulting meal was quite the tasty dish. If you don’t have everything on hand, feel free to swap ingredients out for what you do.



For the Sauce:

  • 1/3 cup natural smooth peanut butter
  • 3 garlic cloves, minced
  • 3 tablespoons lime juice
  • 3 tablespoons Braggs Liquid Aminos or Tamari
  • 3 tablespoons water
  • 1 tablespoon rice vinegar
  • 2 teaspoons grated ginger
  • 2 teaspoons agave nectar
  • 1 teaspoon toasted sesame oil
  • Pinch red pepper flakes, optional



For the Stir-Fry:

  • Cooked soba, udon or rice noodles – 6 to 8 ounces
  • 1 teaspoon olive oil
  • Half of a medium red onion, thinly sliced
  • 1 cup crimini or button mushrooms, thinly sliced
  • 1 red pepper thinly sliced
  • 1 cup red cabbage, thinly sliced
  • 1 large carrot, julienned or shredded
  • ½ cup edamame, fresh or frozen and thawed
  • 2 large handfuls of baby spinach
  • Pinch of sea salt
  • 2 scallions, thinly sliced
  • 1 tablespoon sesame seeds



  1. Mix all of the sauce ingredients together and set aside.
  2. Heat the oil in a large pan over medium high heat. Cook the onion for about 5 minutes, until it begins to turn translucent.
  3. Add the mushrooms, red pepper, cabbage, carrot and edamame to the pan. Cook for another 10 minutes, until the veggies are tender.
  4. Add the spinach, sauce, noodles and salt to the pan. Stir to combine everything, and cook for another 5 minutes or so, until everything is heated throughout.
  5. Serve hot topped with the sliced scallions and sesame seeds. Enjoy!


Makes 4 servings


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I’m submitting this recipe to Gluten-Free Fridays.


Becoming Vegan, Express Edition by Brenda Davis and Vesanto Melina

Becoming VeganThe beginning of each year is almost always accompanied by resolutions to make changes: lose weight, eat healthier, manage stress, exercise more, etc. If you’ve resolved that is the year that you will finally go vegan, or if you’re already vegan and want to make sure you’re eating an optimal diet, Becoming Vegan, Express Edition is the book for you!


When I went vegan in 2001, Becoming Vegan by Brenda Davis and Vesanto Melina was one of the first books I bought. Veganism wasn’t nearly as mainstream as it is now, and even though I had already been meatless for almost a decade, I was concerned about getting essential nutrients. The original book was published in 2000, and since so much has happened in the vegan world since then, the authors have recently released the revised Express Edition.


Becoming Vegan, Express Edition is chock full of just about everything you ever wanted to know about vegan nutrition, and it probably contains some info that you didn’t even realize you wanted to know! This revised book offers new evidence of the health benefits of a vegan diet, expanded information on phytonutrients, in-depth coverage of all the essential nutrients—calcium, protein, essential fatty acids, good carbs, and vitamin D and B12, and a thoroughly updated food guide.  Guidelines are given on how how to follow a balanced vegan diet for infants, children, pregnant women and nursing mothers, as well as seniors. There’s also info on maintaining a healthy weight, getting fit and optimal nutrition for athletes. This new version of Vegan Express also contains a chapter on compassion, which gives insight into the treatment of animals for food production, as well as information on what animal agriculture is doing to the planet.


This streamlined “express” version of Becoming Vegan is extensive, yet easily understandable. A larger a more in-depth, fully referenced Comprehensive Edition of Vegan Express (which will be about 624 pages) will be out in the spring of 2014. The larger edition will be geared toward health care professionals those with a keen interest in nutrition.

 Brenda and Vesanto

Be sure to check out my interview with Brenda Davis and Vesanto Melina on Chic Vegan too! 


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Note: This post contains affiliate links. Purchases made through my affiliate programs helps me keep this blog running. Products discussed in this post were given to me free for review, but the opinions are my own. 

Easy Weeknight Dinner Vegan Cooking Class

DianneJoin me as I cook up a quick and easy weeknight meal using easy to find grocery store ingredients. I will be making an Asian-inspired salad, a vegetable stir-fry and a healthy dessert. You’ll be able to try everything, and you’ll go home with all of the recipes so you can make them for your family in your own kitchen.


The class will take place at ShopRite of West Orange, NJ on January 16th in the Essex Green shopping center. We’ll be meeting in the bistro area located inside the produce department. This is a free class, so don’t miss it! Please RSVP by emailing me, so I know how many people to expect.



Easy Weeknight Dinner Vegan Cooking Class


Thursday, January 16, 7:00pm



Essex Green Shopping Center

1 Rooney Circle, West Orange, NJ 



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Chef Del’s Better Than Vegan

Better Than Vegan

Chef Del Sroufe managed to reach 475 pounds on a vegan diet high in processed foods such as pastries, soda, potato chips and soy ice cream. After joining the Wellness Forum and working with Pam Popper, he cut out processed foods, sugars and oils, and he began eating a whole foods vegan diet rich in vegetables, fruits, beans and whole grains. He lost 240 pounds and in his new book Chef Del’s Better Than Vegan: 101 Favorite Low-Fat, Plant-Based Recipes That Helped Me Lose Over 200 Pounds, he shares is weight loss story along with his favorite recipes. With the recipes in Better Than Vegan, Chef Del proves that the healthiest diet can be the most delicious. The book also contains cooking tips, health advice and a pantry primer. If you’re new to vegan cooking, are trying to lose weight, or want to improve your overall health, Chef Del’s Better Than Vegan is for you!


Chef Del makes a stop here on his blog tour today with his recipe for Breakfast Burritos and copy of his book Better Than Vegan for one lucky reader.



Breakfast Burritos

Serves 4


This tofu scramble is made with lite firm tofu and then baked instead of fried, so the fat content is greatly reduced.



  • 2 large leeks, white and light green parts only, diced into 1/2-inch cubes
  • 1 medium red bell pepper, diced into 1/2-inch cubes
  • 1 1/2 cups shiitake mushrooms, stemmed and sliced
  • 3 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • Black pepper to taste
  • 2 teaspoons turmeric
  • 2 tablespoons low-sodium soy sauce
  • 3 tablespoons nutritional yeast
  • 1 pound lite firm tofu, pressed and mashed to the consistency of ricotta cheese
  • 1/2 cup chopped cilantro
  • 4 10- or 12-inch whole-wheat tortillas
  • 1 cup salsa (store-bought or your favorite homemade)



Preheat the oven to 350 degrees F. Sauté the leeks, red bell pepper, and mushrooms over medium-high heat for 8 to 10 minutes, until the leeks are translucent and tender. Add the garlic, cumin, coriander, pepper, turmeric, soy sauce, and nutritional yeast, and cook over medium-low heat for 5 minutes. Add the tofu and mix well. Spread the mixture on a large parchment-lined baking sheet and bake for 25 to 30 minutes. Remove the scramble from the oven and stir in the cilantro. To make the burritos, divide the scramble between the four tortillas and spoon some salsa over the filling. Fold the ends of each tortilla over the filling and roll it up.


I have a copy of Chef Del’s Better Than Vegan for one lucky reader. Follow the instructions below to enter. US and Canadian residents only, please. The contest ends at midnight eastern time on Sunday, January 12th. Good luck!

New Year, New You

Why Weight

Happy New Year! Did you make resolutions to eat healthier, lose weight or learn to manage stress? Have you decided this is the year you’ll go vegan? Do you want to learn to cook nutritious meals for your family? As a health coach, I can help! I offer three different health coaching programs as well as personal cooking lessons, so there’s sure to be a plan to fit your needs. To help you achieve your goals, all of my health coaching programs are 20% off between now and January 31st. 


Six Month Platinum Program

This is a life changing program that integrates nutrition and self care to ensure that body, mind and spirit are all nourished. In this program you will set and accomplish goals, explore new foods, understand and reduce your cravings, increase your energy, feel better in your body, learn to reduce stress, improve personal relationships and more.

  • Twelve 45-Minute Sessions
  • Sessions take place every two weeks
  • Session take place either over the phone or in person
  • Program includes: notes emailed after each session, email support between each session, handouts and food or personal care samples


90 Day Intensive Wellness Program

This program covers nutrition and food. In this program you discover which foods are right for you, understand and reduce your cravings, increase your energy and feel better in your body.

  • Six 45-Minute Sessions
  • Sessions take place every two weeks
  • Sessions take place over the phone or in person
  • Program includes: notes emailed after each session, email support between each session, handouts and food samples


Four Week Jump Start Your Health Program

This program covers the basics of healthy eating. In this program you will learn the fundamentals of a healthy diet while discovering which foods work best for you and your unique body type.

  • Four 45-Minute Sessions
  • Sessions take place every week
  • Sessions take place over the phone or in person
  • Program includes: notes emailed after each session, email support between each session, handouts and food samples


Personal Cooking Lessons

Learn how to prepare healthy, plant-based meals one-on-one with me! The menu will vary, depending on your interests and needs. Invite a few friends and have fun!

  • Class takes place in person at my home or yours
  • Classes run approximately 2 ½ hours
  • 4 dishes will be prepared
  • Class includes all groceries, recipes, and a sample of each dish prepared at the end of the class
  • Gift certificates are available


Classes to choose from are:

  • Greens and Grains
  • Tofu and Tempeh
  • Easy Beany Dishes
  • Warming Winter Soups
  • Quick Raw Dishes
  • Healthy Baking


Health Coaching sessions take place either on the phone or in my West Orange, NJ home office. Cooking lessons take place either in my kitchen or yours. (Cooking class clients must live in the Northern NJ area.) Contact me to learn more or to see up a complimentary break through session.

Dr. Fuhrman