Aine Carlin

Vegan Quinoa Salad Recipe

By Aine Carlin | May 24, 2012

quinoa
vegan, salad, quinoa, fresh, farmers market,

Photo by Johnny S. 

This fresh and fulfilling quinoa salad is full of hearty nutrients that gives texture to this easy-to-make grain.  It’s a beautiful and colorful dish that bursts with the flavors of sweet corn, cucumbers and a kick of dijon mustard, making this suffice as both a side dish, an entree or substantial summer lunch.

Quinoa is so versatile and works with alot of different flavors and ingredients. Whether for breakfast with eggs or for dinner along side a steak, quinoa has the power to stand next to any food.

Here are 5 recipes that highlight quinoa:

Kale and Quinoa Salad with Roast Beets 

Quinoa, Fennel and Pomegranate Salad 

Quinoa and Greens 

Sprouted Bean and Quinoa Salad with Crispy Shiitakes 

Warm Quinoa Salad with Spinach, Poached Eggs and Caramelized Onions 

Vegan Coleslaw Recipe

By Aine Carlin | May 24, 2012

vegan coleslaw

While traditional coleslaw tends to be clogged with mayonnaise that coats every strand of carrot, red cabbage and onion, this fresh take on the classic barbeque and sandwich side is enhanced with a light vinaigrette that allows the vegetables to come to life and keep their crunch.

 

Vegan Green Bean Salad Recipe

By Aine Carlin | May 24, 2012

Vegan Green Bean salad

If you’re in search of a tasty detox, you can be sure this captivating green bean salad will be your remedy to some internal spring cleaning. This salad of sorts can be served alone or as a side. With plenty of zest and garlic, you will neither feel deprived of taste or lacking nutrition.

Recipes

Vegan Udon Noodle Stir Fry Recipe

By Aine Carlin | January 19, 2012

vegan udon noodle stir fry


One thing you should probably know about me is that I’m a bit of a Nigella Lawson fan. Granted she’s not vegan and my fascination with her is probably baffling to most of my vegan followers, but I really can’t help it. Ever since her first program that aired on TV, I’ve been besotted by the divine Ms. Lawson and her fat laden, can’t-be-good-for-your-heart, food.

You would think that since becoming vegan my interest would have somewhat dissipated. Nope, I still frequently visit her website, I’m still inspired by much of what she makes. See, what you probably don’t realize is that Nigella’s recipes are very easily Veganized Read More

Recipes

Glazed Apple Muffins Recipe

By Aine Carlin | October 17, 2011

Photo: Aine Carlin

Photo: Aine Carlin

I was tempted to give these muffins a ridiculously long winded name, as Glazed Apple Muffins doesn’t really cut it. Containing a multitude of random ingredients (my attempt at balancing the bad with good) these muffins are, shall we say, interesting?

With not one overriding flavor (even with chunks of delicious apple), they’re an incredibly satisfying snack that remain moist for days when stored in an airtight container Read More

Recipes

Vegan Oatjacks Recipe

By Aine Carlin | October 13, 2011

Photo: Aine Carlin

Photo: Aine Carlin

Oats are my not-so-new obsession. I love them in smoothies, I swoon over overnight oats, and granola just plain makes me happy. Could this most basic of ingredients get any better? I mean, what can’t they do?

They also happen to taste pretty fantastic and they really do set you up for the day without making you feel sluggish or allowing the hunger monster to attack any sooner than lunch.

I’ve named these oatjacks because they’re similar to but not quite of the flap (jack) variety and they are comprised of oats. Read More

Recipes

Ten Minute Broccoli Soup Recipe

By Aine Carlin | October 10, 2011

Photo: Aine Carlin

Photo: Aine Carlin

Broccoli is one of those vegetables you associate with childhood. Most kids hate it, turn their noses up and push it to the one side but not me. I’ve come to the conclusion I was a rather strange child – when everyone else was into New Kids On The Block I was listening to Neil Sedaka, Elvis Costello, and Sam Cooke. Strangely, I also happened to love broccoli. It was my absolute favorite part of Sunday dinner.

Read More

Recipes

Arugula Soup Recipe

By Aine Carlin | October 3, 2011

Photo: Aine Carlin

Photo: Aine Carlin

I am a soup fanatic. I can’t go a week without having it at least once but I usually eat (drink? slurp?) it for lunch because I guess I feel it isn’t substantial enough for a dinner dish. Now and again though, it can be nice to have something a little lighter for an evening meal and it certainly helps that homemade soups are super quick and easy. The bonus being they also happen to be much tastier and healthier than store-bought soups, which tend to be full of additives, preservatives and salt. Read More

Recipes

Chia Cookies Recipe

By Aine Carlin | September 29, 2011

Photo: Aine Carlin

Photo: Aine Carlin

I don’t know about you but I always need (alright, want) a little sweet sumthin’ in the afternoon. It doesn’t really matter what it is – it could be a medjool date, a piece of fruit, rice cake with a skim of nut butter and no added sugar jam or a raw bar/ball.

I discovered raw balls well over year ago now and immediately fell in love. Sometimes called fudge babies due to their fantastically chewy texture, these little beauties are great for a mid-afternoon pick-me-up. Read More

Recipes

Cannellini Bean Patties Recipe

By Aine Carlin | September 26, 2011

Photo: Aine Carlin

Photo: Aine Carlin

Beans are more than just a feature in my diet. They are an integral part of my eating, not only out of necessity but out of sheer love – I worship at the feet of the legume. It’s quite apt they’re called Pulses really, because if it weren’t for these nutritious little darlings I may not have one, so important are they to my health.

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Featured Recipe

Photo by Sudhamshu Sauces & Rubs

By Marcus Samuelsson

Awase

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About The Team

Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More

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