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This recipe was originally taken from my friend, Kris Quinones’ newsletter (kqbodywork.com). More on the story of this recipe on my other blog, blog.o2yoga.com.(http://blog.o2yoga.com/2011/04/13/finding-inspiration/) It is yummy, healthy and relatively easy. There are two version below since my friend Kelly Halldorson made her own version. Take your pick or make both! Kris’s Squasharoni Recipe Ingredients […]

Vegan Movement Gains Mainstream Momentum on The Martha Stewart Show’s “Vegan Show” — Farm Sanctuary President and Co-Founder Gene Baur, Twitter Co-Founder Biz Stone and “Veganist” Author Kathy Freston to Appear on March 30th Live Episode —

WATKINS GLEN, N.Y. – March 29, 2011 – During her reign as America’s domestic icon, Martha Stewart has shown millions of people how to baste a turkey, braise a lamb and roast a chicken, but this Wednesday, March 30th, the woman who wrote the book (literally) on home entertaining will devote an entire hour-long episode […]

Strawberry Frosting

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I don’t know about you, but I love frosting. Funny thing is I am not a sweets person but I love to make things with frosting on them. They are so festive! Typically, when you think of frosting you think animal ingredients right? Butter specifically. Well, I guess this post is really an ode to […]

Mimi’s Mock Tuna Salad (otherwise known as Chickpea Salad)

Posted by Bonnie and Ian St. Germaine Ingredients: 30 oz. drained chickpeas (2 cans) 1/2 cup finely chopped red onion 1/2 cup finely chopped celery 1/2 cup finely chopped dill pickles 1/2 cup Vegenaise (you can find this in the refrigerated section in most health food stores, maybe supermarkets, http://www.followyourheart.com/) – add more to taste […]

Joanne Chang’s Vegan Lowfat Chocolate Cupcakes

An O2 vegan Exclusive Recipe!!!!!! Joanne Chang is the owner of Flour Bakery and Myer’s and Chang. Flour Bakery is an amazing bakery and sandwich shop located on Washington Street in Boston’s South End,on Farnsworth Street in Boston’s Fort Point district, and the newest location is in Central square on Mass Ave. I myself frequently […]

Braised Celery Root with Chickpeas and Saffron

By Bonnie and Ian St. Germaine

Living in New England and trying to use local ingredients, one ends up with a lot of root vegetables during the winter (we get ours in the Dogma box from Boston Organics). One recurrence in our house has been Celery, or Celeriac, root. But, what to do with these monstrosities???

This fantastic recipe was taken from Vegetarian Times magazine. It is surprisingly easy to make, with only 2 actual cooking steps. The biggest pain is peeling the Celery root. Once that’s done, everything else is a breeze, and you’ll be glad you spent the time. This is an extremely delicious dish, is great over farrow or brown rice, and tastes better over time (fantastic leftovers)!!!!


  • 1 and 1/2 cups vegetable broth, low-sodium, divided
  • 1 1-gram package of saffron
  • 1 Tbs olive oil
  • 1 medium onion, chopped (1 and 1/2 cups)
  • 4 cups celery root, peeled and diced
  • 3 cups cooked chickpeas (or 2 15-oz. cans chickpeas, rinsed and drained)
  • 3 cloves garlic, minced (1 Tbs)
  • 2 Tbs. drained capers, optional
  • 1/2 tsp. red pepper flakes
  • 3 Tbs. pine nuts
  • 1 Tbs. lemon juice
  • 1/4 cup chopped fresh parsley


  1. Bring 1/2 cup broth to a boil in a small saucepan. Stir in the saffron, cover, and remove pot from heat. Let stand 5 minutes or until saffron has softened and broth is a rich, gold color. This will smell fantastic
  2. Heat oil in large saucepan over medium heat. Add onion, and cook 7 to 9 minutes, or until soft and golden, stirring often. Stir in remaining 1 cup vegetable broth, saffron broth mixture, celery root, chickpeas, garlic, capers, and red pepper flakes. Cover, reduce heat to medium-low, and simmer 15 minutes, or until celery root cubes are tender when pierced with tip of knife. Stir in pine nuts and lemon juice, season with salt and pepper if desired, and sprinkle with parsley.

Vegan Frittata

Vegan Frittata Last spring we had a wine tasting and paired it with all vegan food. We had chocolate mint cupcakes, hummus, dolmas with lentil quinoa stuffing, macadamia nut cheese with tarragon, and a vegan frittata. Many people asked me for the frittata recipe, and it’s easy as pie! (Or should I say tart?) Anyway, […]

My Favorite Smoothie

Peanut Butter, Chocolate & Banana Smoothie Now I know there are all kinds of smoothie aficionados out there. I also know that people really like to make smoothies that are uber-healthy with greens and such. It makes sense for sure, but I think in the middle of winter, even a smoothie should be like comfort […]