Creamy Vegan White Bean Ranch Dip

by Michelle Dudash, Chef and Registered Dietitian Nutritionist

September 19, 2013 • 8 comments

Ranch dressing….what’s not to love? The complex blend of herbs, spices and salt. The acidic tang of buttermilk. Its versatility on vegetable crudités, French fries, and dare I mention bad pizza crust? But the downside: 2 tablespoons delivers 145 calories, 13% of the Daily...

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Recipes

Crunchy Cilantro-Lime Hummus Tacos

by Michelle Dudash, Chef and Registered Dietitian Nutritionist

August 12, 2013 • 0 comments

My husband actually raved about these vegan tacos! He didn’t ask for a side of chicken sausage or even sprinkle on cheese. He just happily ate (devoured) them, as I did: slathered with taco sauce and filled with mixed greens. The recipe yields tacos that are...

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Recipes

Slow Cooker Lentil Sloppy Joes

by Michelle Dudash, Chef and Registered Dietitian Nutritionist

June 6, 2013 • 0 comments

Slow cookers offer so much more than hearty winter stews, and in the summer any way to escape the heat of the kitchen is welcome. How about a summertime sandwich of lentil sloppy joes? The inspiration for this recipe stems from a stovetop version by Heather McDougall,...

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Recipes

Tomato & Avocado Quinoa Salad with Cumin & Cilantro

Gluten-free salad for spring and summer

by Michelle Dudash, Chef and Registered Dietitian Nutritionist

March 22, 2013 • 3 comments

You are going to thank me for this salad, since it’s the perfect all-in-one gluten-free dish for lunch, offering protein and fiber, whole grains, vegetables and fruits, and loads of flavor. I love that you can make it in advance and have meals ready...

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Recipes

Red Lentil Hummus with Cumin and Sriracha

by Michelle Dudash, Chef and Registered Dietitian Nutritionist

January 31, 2013 • 7 comments

I’m not over exaggerating when I say that my husband and I eat hummus every. Single. Day. Usually I purchase commercially made varieties, but it just dawned on me while writing this that if I make my own batch of hummus weekly, none will...

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Dish with Dudash, Recipes

Roasted Baby Broccoli with Toasted Almonds & Lemon

by Michelle Dudash, Chef and Registered Dietitian Nutritionist

January 10, 2013 • 1 comment

Simply delicious: baby broccoli is terrific roasted Though a quick steam in the microwave serves a purpose when it comes to my weeknight vegetable routine, sometimes I’m looking for a side dish with a bit more excitement. Vegetables take on unexpected flavors and textures when...

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Dish with Dudash, Recipes

Recipe: Whole-Grain Sweet Potato Waffles with Orange and Cinnamon

by Michelle Dudash, Chef and Registered Dietitian Nutritionist

November 21, 2012 • 1 comment

 Use sweet potato to add seasonal taste to waffles This is a time of year that I surely want to get my fill of all the produce the season has to offer, and sweet potatoes are very high on my list. My friend Kim prepared...

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Dish with Dudash, Recipes, Uncategorized

Vegan Recipe: Creamy Seasonal Vegetable Korma

This is a delicious vegan turmeric recipe to try.

by Michelle Dudash, Chef and Registered Dietitian Nutritionist

October 16, 2012 • 8 comments

Recently I spent five days in Philadelphia for the Academy of Nutrition and Dietetics Food and Nutrition Conference and Expo, the largest food and nutrition conference in the world. This year, for me, it was mostly about networking, book signings, and tasting new products...

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Recipes

Spaghetti with Fresh Goat Cheese, Crimini Mushrooms and Arugula

by Michelle Dudash, Chef and Registered Dietitian Nutritionist

September 5, 2012 • 5 comments

Recipe: Spaghetti with Fresh Goat Cheese, Crimini Mushrooms and Arugula I created this recipe for my veggie loving friends, complete with a spectrum of varied tastes and textures to add depth. The earthy mushrooms acquire a meaty texture when sautéed and are balanced by the...

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Dish with Dudash, Recipes

Butternut Squash Risotto with Roasted Tomatoes & Pepitas Recipe

by Michelle Dudash, Chef and Registered Dietitian Nutritionist

January 5, 2012 • 7 comments

I became very picky about risotto after cooking it day after day at Mary Elaine’s (R.I.P.) at The Phoenician. Freshly made, well-executed risotto should be pourable, not sticky or firm, and it should also be eaten immediately. There’s no way around the watchful hour...

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Recipes