Split Pea, “Bacon” & Potato Soup


I have spent the better part of the week working on an animated music video for my song “Blood Brothers,” When I get in my crazy artist headspace I usually forget to make time to eat, sleep and shower (uuuh…totally kidding! Of course I shower … sometimes) Thank goodness for this blog right (or I probably wouldn’t eat at all)!

This week considering the animation, as well as the dreary winter NYC weather, I wanted to make something warm and hearty that would reheat easily as i created my masterpiece (MUWAHAHAHHA!)

Obviously I am pairing this dish with my song and video “Blood Brothers”

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Oyster Mushroom Po Boy


I was working in produce at the co op yesterday and saw these lovely Oyster mushrooms. I schemed during my whole shift on what I would do to them when I got home… and then it hit me… Oyster Mushroom Po Boys! I am very pleased with how these turned out and a perfect vegan substitute when you are craving the real thing.



I am pairing this with the Lovelife remix of AlunaGeorge’s “Best Be Believing,” because you best believing that this is a good as the real thing!

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Sesame Cucumbers


I love snacks. I have never met a bag of chips I didn’t get along with. Unfortunately, I DON’T like the waistline fallout that results from a good old potato chip binge. So when my good friend Liz gave me this recipe that satisfies my need for a salty crunch (but is yet healthy) I was allllll over it yaknowhatimsayin? And to top it all of it is oh so EASY to make! It is true love…

I am pairing this with the Bonobo Boiler Room set. So grab your sesame cucumbers and  a spot on the couch, because this is going to be an enjoyable 45 minutes.

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Roasted Potato and Bean Chowder


The season is changing and it’s the time of year when everyone is starting to get the sniffles. I decided to make this soup that is both warm and hearty to help me get over a cold. Its really simple, so even a sick girl like me could make it in a flash.

I am pairing this soup with my new collaboration with Apple Juice Kid “We gonna take it.”

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“Huevos” Rancheros

"Huevos" Rancheros

I like eggs more than I like most people. They are one of the most versatile and delicious foods in  my daily diet. I can eat them morning, noon and night and never tire of them. Having said that, this is a classic Mexican egg breakfast…without the eggs. The recipe actually came from my father, who is not the slightest bit Latino (the closest he came was marrying my Mexican mother)."Huevos" Rancheros

For the past ten years, my dad has been vegetarian, and over the last several years, became lacto vegetarian (meaning he consumes dairy products, but no eggs). Substituting firm tofu in place of the eggs allowed him to continue making this recipe while staying true to his diet."Huevos" Rancheros

Once you taste the ranchero sauce you will understand why someone would find another medium for it because, well, it’s incredible. The aroma it creates in your kitchen is one that you will never want to stop smelling. The ingredients are staples to most cooking enthusiasts fridge: tomatoes, an onion, garlic and jalapenos. No really, that’s it.

The trick when making the sauce is to let hang out and do its thang until it’s kind of orange-ish. Once the hue changes, everything looks saucy and you just can’t stand it anymore, then ladle a couple huge spoonfuls on your tofu “huevos”, slice up some avocado and go to town!

We are pairing this dish with Disclosure’s hot new track Apollo

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Spring Rolls with Shallot Oil

Spring Rolls

Melissa and I are back at it! This is my first post since, my European tour, move to NYC and bike accident (I’m ok).

I first discovered this recipe, when my best friend’s boyfriend whipped them up for me when I complained about being hungry… and because he’s awesome, he suggested it be the first post after my hiatus for Veggie Raps.

This are very easy to prepare and a perfect healthy snack for last minute guests.



Since I am bouncing back from all of the changes life sent my way, I decided to give you some jams to bounce to from a talented young producer I had the pleasure of meeting recently…Swizzymack.

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Collard Wraps (and a way-too-easy tomato salad)


Hi, guys! I’m Melissa Melvin-Rodriguez, a photographer in North Carolina and I will be guest-blogging on Veggie Raps while Shanthony is on tour in Europe.

Unless you haven’t left air-conditioning for the past two months, then you know what we all know: it’s HOT outside. Having to cook on the stove or using the oven only makes it hotter, so here is a quick recipe that involves no cooking whatsoever. Promise.

The best thing is that most of the ingredients, or “stuffers”, are in season and can be found at just about any farmers market, or are most likely already in your fridge at this very moment. After you buy the biggest collards you can find, get busy prepping those “stuffers”…LOTS of stuffers… because unlike lettuce wraps, collard wraps can handle a serious load.


(Trust me, these are so good, even your dog will wait eagerly under the table for one!)


For these wraps, I decided to pair them with a very simple tomato salad not only for color, but also because my own tomato plants have been producing quite a few beauties lately.


The best music I can think to pair with such an easy and cool meal is Total Babes, a summer mix from BOOOOOOOM! (aka Jeff Hamada). Enjoy the wraps and the mix and I will see you next week!

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Spicy Tempeh Burgers


I have been going on a bit of a tempeh bender lately which inspired this recipe for this vegan patty made out of tempeh and fresh veggies. This is the perfect veggie-friendly dish for cookout season so I am pairing it with this fun cookout friendly mix by KAYTRANADA.

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Veggie Spaghetti Nests


As promised I am posting a more complicated recipe. A few years ago I tried this recipe for spaghetti nests but it had bacon in it. So I made a veg-head friendly version.

Since this recipe will take some time to make I am paring with the delicious hour and a half Boomcast hosted by French Fries!

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Cauliflower & Potato Tacos

I came up with this recipe for tacos to use up some extra cilantro I had in my fridge. This was really great and the perfect meal for a mild spring day (we ate them on my stoop).

I am pairing this with a hot new Remix of Banga (my song with Surfing Leons)

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