Mediating between you and great vegan food.


Cashew Cream Filled Halva Blintzes Topped With A Strawberry- Pistachio Caramel Sauce

The Dish that will make the nonbelievers convert.

For the Blintzes:

1 ¼ cup AP flour

1 teaspoon baking soda

1 tablespoon sugar

1 ½ cup almond milk, vanilla flavoured

3 tablespoon tahini (sesame paste)

1 tablespoon agave syrup

half of a banana, smashed well with a fork

1 teaspoon lemon juice

1 teaspoon vegan butter

1. In a large bowl, mix the flour, baking soda and sugar.

2. in a small bowl mix the tahini with the agave, and in another small bowl mix the banana with the lemon juice.

3. Slowly pour in the milk into the flour mixture. Once the mixture is lump free add the tahini mixture and the banana mixture, and mix well until the batter is smooth and completely lump free.

4. Heat a large skillet over high heat and add the butter. Once the butter is melted lower the heat to medium-high. Using a ladle pour the batter into the middle of the skillet and immediately place the back of your ladle onto the middle of the batter and start to circle while spreading the batter from the inside out until you make a large circle.

5. Once you notice bubbles appearing on your pancake- it’s time to flip it over.


For the Filling:

½ cup cashews, that have been soaking in water for at least an hour.

1 cup rice milk

1 tablespoon agave

1 teaspoon lemon juice

Put all of the ingredients in a food processor and mix until the mixture is completely smooth and it’s texture resembles yogurt.

For the Sauce:

6 strawberries, cut into quarters

2 tablespoons pistachios

2 tablespoons brown sugar

1 teaspoon water

1 tablespoon vegan butter

1 tablespoon agave

Heat a small pot on high heat and add the butter. Once the butter has melted add the sugar and the water.

Once the sugar has completely dissolved and the mixture has started to boil- lower the heat to medium and add the pistachios.

Simmer for two minutes then add the strawberries and simmer for another two minutes.

Hey, but what about the chocolate? Relax, it’s just a mixture of cashews (that have been soaked) and melted dark chocolate.

Enjoy my little foodies!!

The Foodiator


Quick Chickpea Salad (now say it fast five times)

Eat it as a snack, or as a side dish, or as a way to convince yourself you are indeed eating healthy.


2 cups cooked Garbanzo beans (you can use the canned one, just make sure you drain them and wash them till the water runs completely clear)

2 cups Parsley, roughly chopped.

1 cup Cilantro,  roughly chopped.

1 cup Mint, roughly chopped.

1/4 cup Dill,  roughly chopped.

1/4 cup fresh Basil,  roughly chopped.

1 tbs Brazil nuts,  roughly chopped.

2 tbs Kalamata olive,  roughly chopped.

2 green onions, thinly sliced.

1/4 cup dried cranberries.

For Dressing: 4 tbs olive oil, 2 ts champagne vinegar, 1 ts lemon juice, 2 ts agave syrup, salt and pepper to taste.

Directions: Put all of the salad ingredients into a bowl, pour in the dressing and mix. 


The Foodiator

Time to PASS OVER the Matzah and get creative! 

"Pig in a blanket", Chocolate creme layer cake and Matzah Pizza.

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Super Easy I don’t Want To Hear Your Excuses Leek-Potato Soup.


4 large Yukon-Gold potatoes, peeled and cut in half

2 cups of thinly sliced trimmed leeks

1/2 of one yellow onion, thinly sliced

3/4 cup coconut cream (or coconut milk or rice milk)

2-2 1/4 cups of room temperature water

2 tablespoons olive oil

Salt and pepper to taste

(optional) 1 teaspoon dried tarragon


Heat olive oil in a soup pot. Add onion and leek and sautee for 5 minutes.

Add potatoes and just enough water to cover the potatoes, add salt and pepper and cook until potatoes are soft.

Lower to low heat, then using a hand-blender, mix till mixture is smooth and lump-free. Add coconut milk and water until you’ve reached your desired texture. I like it smooth and silky!

Garnish with a few fresh sliced leek and drizzle some olive oil (or truffle oil!).


The Foodiator


It’s ASK ME time! 

Ester from Los Angeles asked: ‘Hello Foodiator, I love baking cakes and especially cheesecakes. I’m looking for a vegan substitute for sour cream. Would like to get some recommendations. Ester’

Thank you for your question Ester! I know a lot of people have difficulties finding the right vegan substitute for their baking. Lucky for you, you can easily find vegan sour cream in most grocery stores- brands like Tofutti have their own sour cream made of soy and tofu. The other option is to use a plain soy yogurt- the texture of the soy yogurt resembles the texture of a regular sour cream so this might be a good substitute for your baking as well.

And now that we’ve covered the easy fixes you can buy, it’s time to discuss the homemade (and soy-free) fix! Homemade sour cream made of raw cashews. It’s really easy to make(!!) and the texture is great for baking. It has it’s own cool flavor (sweet and sour) which will compliment your cakes, but won’t dominate any other flavors.

So here’s my recipe for a homemade vegan sour cream:

Ingredients: 1 cup raw cashews (make sure they’re not roasted or salted), 2 tbs lemon juice, 3 tbs rice milk, 1 ts apple cider vinegar, 1/4 ts salt and water.


First place your cashews in a bowl and cover with cold water. Soak for at least 3 hours (but preferably over night). Keep one cup of the soaking water and discard the rest.

Place cashews, lemon juice, vinegar, milk, 2 tbs of the soaking water and salt in a food processor and puree. Slowly add more water until you’ve reached the desired consistency.

I hope you find your right match!

The Foodiator 


The Perfect Roasted Eggplant

I’m not a huge fan of eggplants. With that being said- I can eat this dish ALL day long!!!!  So wthether you’re a fan or not, I garauntee you’ll be a fan of this.

Cook time: 30-40 min, Level: Easy!


2 eggplants, 1/4 cup olive oil, 1 ts chopped parsley


Preheat your oven to 400F. Cut the eggplants to half lengthwise, starting at the top of the stem. Using your knife make diagonal incisions through the “meat” of the eggplant and repeat this action on the other direction, creating small diamond shapes.

Using a cooking brush, generously brush the cut side of the eggplants with olive oil. Place eggplants on a slightly oiled pan and bake for 40 min, or until the “meat” has turned golden brown.


Once the eggplants are done, grab a spoon and gently remove the meat from the bottom part of the eggplants (be careful not to tear the skin) and place the meat in a food processor along with Tahini dressing (recipe follows) and mix. Pour Tahini mixture on eggplants, sprinkle with the chopped parsley and serve!

Tahini: ½ cup sesame paste (aka Tahini paste 100%), ½ cup room temperature water, 1 ts lemon juice, 2 ts olive oil, 1 minced garlic clove and salt and pepper to taste. Mix all of the ingredients in a small bowl using a fork.

Now go and make your mama proud. 


KALE & BEAN SOUP Foodiator Style

This soup is sweet, spicy, earthy and awesome.

Simple recipe followed by an unexpected twist.  :O


4 tablespoons EV olive oil.

1 medium yellow onion, chopped. 

1 red chilli, halved.

2 garlic cloves, minced

1 tomato, chopped

2 small tomato paste cans

1/4 cup of RT water + about 7 cups of RT water

1 tablespoon dried tarragon 

1 teaspoon ground coriander 

1 teaspoon paprika

2 teaspoons red chili flakes 

1 teaspoon tabasco

1 tablespoon salt

2 teaspoons ground black pepper.

1 cup black beans, pre-cooked

1 cup kidney beans, pre-cooked

2 cups giant white beans, pre-cooked

2 cups fresh kale, chopped (leaves only, no stems).

(optional) 1/2 cup white corn.


Heat oil in large pot, add onions and chilli and sautee for 4 minutes on high heat. Then add garlic and tomato, 1/4 cup of water, salt, pepper and tarragon and simmer for 5 minutes. Then add tomato paste and slowly add water (once you receive a thick texture, keep adding water until the mixture loosens up and becomes more “soup watery” but stop before it becomes just watery..) Add all the rest of the ingredients, except the kale! Bring to a boil, then cover pot, lower to low heat and cook for at least 15 min. Add kale to soup about 2 minutes before serving.

Unexpected Twist:

Chop one red or orange bell pepper and add it to a pan with 4 tbs of olive oil. sautee for 2 minutes. Add 3 tbs of warm water, 2 tbs brown sugar, 1 ts agave, 1 tbs sriracha and bring to a boil. Then lower heat and simmer for 7 minutes. Pour mixture into a food processor and mix. Pour mixture into soup. Yummyhood. 


The Foodiator


JUST PHO YOU! A Pho Foodiator’s style.

A Pho is ALL ABOUT the broth. No shortcuts or your Pho would simply suck.  


2 tbs peanut or vegetable oil. 2 stalks Lemon Grass, halved. 2 shallots, sliced. 4 Cardamom pods. 2 Cinnamon sticks. 2 whole nutmeg. 1 fresh ginger root, halved. 2 whole star anise. 1 ts whole cloves. 2 hot peppers. 1 tbs brown sugar. 2 tbs hoisin sauce. 2 tbs sriracha sauce. 1 tbs kosher salt. 1 tbs roasted red chili paste. 2 ts Fennel seeds. (and if you really like it hot-) 1 ts red chili flakes.

Heat oil in a large pot (6qt.) add shallots and lemon grass and sautee for 2 minutes. Add water and fill about 3/4 of the pot. Add all the rest of ingredients, bring to a boil, then lower heat, cover pot and simmer for at least an hour.

Once broth is ready, discard all spices. 


The other important part of a Pho is the garnish! Garnish with lime wedges, cilantro, sliced green onions, bean sprouts (or any kind of sprouts you like) sliced red hot pepper and thai basil.


If you want to go authentic use rice noodles, but honestly any type of noodles would work.

*TIP: In order to make the straining process a little easier, wrap the cardamom, cloves, star anise, nutmeg and fennel seeds in a cheesecloth, then once the broth is done pull it out! 


The Phodiator.