Contact us to visit our new studio which will also serve as a community space for workshops and events, where we will use art as a healing practice.
We have “Open-ish” Hours because we are still getting acquainted with the space. In our new home we do have merchandise and original artwork for sale.
Wajed, LLC dba Eat Off Art
Office | Studio | Community Space | Store
Tri-Main Center Suite 441 2495 Main Street (Halbert St Entrance)
To find our more about our arts as healing community workshops and other events please check the following sites for updates:
We have lots of FREE arts programming coming up. Please see the information below. Eat Off Art would love to continue this free artistic offering to all communities, if you would like to assist us and become a sponsor please let us know by emailing us at firstname.lastname@example.org or use our contact us page.
Eat Off Art co-Founder Edreys Wajed was commissioned to create a portrait to Buffalo Sabres Captain Kyle Okposo who played his 1000th hockey career game. Kyle was joined by his family at center ring to receive his honor, what a milestone… and to be able to share that with your family… a Blessing!
— Sabres Captain Kyle Okposo played his 1000th game this week we’re delighted that this commissioned portrait made it to the ice and may hopefully later find a cherished place in his home.
Before we begin each day and when we end each day we always say “Thank you”. Despite the difficulties, tragedies and challenges of 2022 – there was so much to be Thankful for.
Alexa & Edreys had the opportunity to exhibit their individual and collaborative works for the first time on their anniversary, October 7, 2022. Celebrating 22 years of marriage with friends and family all around. Thank you to Buffalo Big Print, for opening your space to our founders and given them light to turn and move towards.
Buffalo Big Print has so many product and service offerings for your artistic and art needs. The artwork was added to coasters and ornaments and make the perfect gift. Thanks goes out to the team for adding that extra something special to the exhibit.
Of course creative procrastination was in order, however, Alexa & Edreys gave themselves grace and did what they could! It was a great show with new works and new collaborations!
Allowing grace and being kind to yourself, allows you to show up as your authentic self.
Middle Eastern cuisine or West Asian cuisine includes Arab, Armenian, Assyrian, Azerbaijani, Cypriot, Egyptian, Georgian, Iranian, Iraqi, Israeli, Kurdish, Lebanese, Palestinian and Turkish cuisines. Common ingredients include olives and olive oil, pitas, honey, sesame seeds, dates, sumac, chickpeas, mint, rice and parsley, and popular dishes include kebabs, dolmas, falafel, baklava, yogurt, doner kebab, shawarma and mulukhiyah
People living in Middle Eastern and West Asian countries consume a “Middle East” cuisine, a unique diet comprised primarily of hummus, falafel, tahini, tabouleh, baklava, pita bread, baba ghannouj, foul mudammes and lokum.
The specialty of the cuisine of Middle East countries is the use the local herbs and spices. Nutmeg, caraway, cumin, turmeric, parsley, and mint add flavors to the dishes. Saffron, the most expensive in the world, is added in many dishes for its flavor and color.
Very few dishes are fried; grilling or baking are the preferred (and healthier!) methods of cooking. These techniques help minimize a dish’s calories while still adding flavor.
1 Pound of Mushrooms Sliced, Torn or Whole (Portobello, Shitake, Oyster, etc)
1 Onion (Red or White) Sliced thinly
Spice Mixture above (3-4 Tablespoons)
2 T Lemon Juice
1-2 T Oil
Salt & Pepper to Taste
Chopped Cilantro and/or Mint (Optional)
OVEN ROAST 400 degrees – Place the portobello mushrooms and onions on a rimmed baking sheet. Drizzle with 2 tablespoons oil, 2 tablespoons lemon juice, and the spice mixture; toss to coat. Arrange in an even layer and place the tomatoes cut-side up on the baking sheet. Roast until caramelized, about 15-20 minutes (Rotate halfway through).
SAUTE – Add a touch of oil to your heated pan. Place onions in a pan and caramelize, then set aside. In a bowl, drizzle Mushrooms with 1-2 tablespoons of oil, and the spice mixture; toss to coat. Heat your pan, add your seasoned mushrooms to your pan. Saute until caramelized. Deglaze pan with 2 tablespoons lemon juice. Add back in the onions.
Optional: Drain 1 can of Garbanzo beans and drizzle with Oil and a few spoonfuls of Seasoning Mixture. Roast in a 400 Degree oven for 30 min.
1 cucumber, grated and drain
1 cup unsweetened plain plant based yogurt
1 garlic clove, finely minced
½ tsp salt
2 tsp fresh lemon juice
Mix all the ingredients above in a bowl
1 medium red onion, very thinly sliced
½ cup water
¼ cup distilled white vinegar
¼ cup apple cider vinegar or additional white vinegar
1 ½ tablespoons sugar
1 ½ teaspoons fine sea salt
¼ teaspoon red pepper flakes (optional, for heat)
Pack the onions into a 1-pint mason jar or similar heat-safe vessel. Place the jar in the sink, to catch any splashes of hot vinegar later.
In a small saucepan, combine the water, both vinegars, sugar, salt, and pepper flakes. Bring the mixture to a gentle simmer over medium heat to dissolve sugar, then carefully pour the mixture into the jar over the onions.
Use a butter knife or spoon to press the onions down into the vinegar and pop any air bubbles in the jar. Let the pickled onions cool to room temperature (about 20 to 30 minutes), at which point they should be sufficiently pickled for serving.
Cover and refrigerate leftover pickled onions for later. Quick-pickled onions are best consumed within three days, but they keep for 2 to 3 weeks in the refrigerator.
Serve on top of Hummus with Roasted Chickpeas and Pickled Onions
Lebanese Inspired Zucchini Fritters
2 medium Zucchini, about 2 cups shredded
1 teaspoon salt
1 Vegan Eggs (1 tablespoon of ground flaxseed and 3 tablespoons of warm water to replace 1 egg)
2 garlic cloves
1 onion- halved
1/2 teaspoon black pepper
3 tablespoons flour
3 tablespoons cornstarch
3 tablespoons olive oil, plus more if necessary
Lemon wedges, for serving
Make your vegan egg and set aside
Shred the zucchini in your food processor fitted with the shredding disk (or on a box grater). Transfer the zucchini to a fine mesh strainer and set over a bowl. Wring all of the excess liquid out of the zucchini with your hands, then set aside
In a medium bowl, whisk the vegan eggs, salt and ground black pepper.
Chop or Puree (Food Processor) Onion and Garlic.
Combine the shredded zucchini, vegan eggs, pureed onion and garlic mixture. Mix well until combined.
Sprinkle the flour and cornstarch over the mixture and stir until uniformly incorporated. (If the batter is too loose sprinkly additional flour)
Heat 3 tablespoons of olive oil in a large non-stick skillet over medium heat. Drop 2-tablespoon sized portions into the pan, then use the back of a spoon to gently press the batter into 2-inch-wide fritters.
Pan-fry until golden brown on both sides, 2-3 minutes per side.
Transfer the fritters to a paper towel-lined plate.
Add a bit more oil to the pan if necessary, then repeat with the remaining batter. Serve immediately hot (or cold) with a dollop of plant based sour cream or yougurt, your favorite dipping sauce and lemon wedges.
OVEN BAKED Method
Preheat your oven to 400F (200C). Lightly grease a baking sheet.
Follow instructions above 1- 6
Place a Spoonful of the mixture on the pan and create a patty.
If the mixture is too liquid add more flour.
Bake for 20-25 minutes, flipping them once midway through. They are ready when both sides are nicely browned and they are cooked through.
The Moroccan dish most people are familiar with is couscous. Moroccan cuisine can date back to the 7th century BC and is heavily influenced by interactions and exchanges with other cultures and nations. Fruits and Vegetables reign supreme as staples in Moroccan Cuisine. Tagine, which is a type of dish that is used to make rich savory stews, is also the name attributed to many Moroccan Stews.
Spices are used generously in the moroccan Cuisine these include cinnamon, cumin, turmeric, ginger, paprika, coriander, saffron, mace, cloves, fennel, anise, nutmeg, cayenne pepper, fenugreek, caraway, black pepper and sesame seeds. Twenty-seven spices are combined for the Moroccan spice mixture ras el hanout
Common herbs in Moroccan cuisine include mint, parsley, coriander, oregano, peppermint, marjoram, verbena, sage and bay laurel. You will also find olives, dried fruit and preserved lemon.
Ras El Hanout Spice Blend – Makes about 2-3 tablespoons
1 tsp ground cumin 1 tsp ground ginger 1 tsp salt ¾ tsp ground black pepper ½ tsp ground cinnamon
½ tsp ground coriander seeds ½ tsp cayenne or Aleppo Pepper ½ tsp ground allspice ¼ tsp ground cloves
In a small bowl whisk together all ingredients until combined well. Spice blend keeps in an airtight container at cool room temperature 1 month.
Substitutes for Ras El Hanout
Make your own.
Combination of 2 parts cumin, 1 part ground Moroccan coriander seeds, 1 part ginger, and 1 part cayenne pepper.
Moroccan Inspired Cauliflower and Chickpea tagine
2 tablespoons extra-virgin olive oil, plus more to serve
1 medium yellow onion, chopped
2 garlic cloves, chopped
1 tablespoon tomato paste
2- to 2½-pound head cauliflower, trimmed and cut into ½- to 1-inch florets
2 tablespoons ras el hanout (above) OR 1 tablespoon ground cumin, plus ½ teaspoon ground cinnamon
½ cup dried apricots, sliced
2 cups Veggie stock
15½-ounce can chickpeas, rinsed and drained
½ preserved lemon or 2 tablespoons lemon juice
2 – 3 teaspoons Sweetener to taste
Kosher salt and ground black pepper to taste
Chopped fresh mint, to serve
Roasted (Toasted) Almonds, Chopped
In a large Dutch oven on medium-high, heat the oil until it shimmers.
Add the onion and cook, stirring occasionally, until softened and beginning to brown, 5 to 7 minutes.
Add the ras el hanout and ½ teaspoon each salt and pepper, cook for about 1 minute.
Add the garlic and tomato paste and cook, stirring, until beginning to brown, about 1 minute.
Pour in 2 cups stock and scrape up the browned bits, then stir in the cauliflower and apricot.
Remove the pulp from your preserved lemon, chop it very finely and add to the pan. Cut your lemon skin into strips and add to the pan as well. Cook for 3-4 minutes. Add a dash of salt and pepper.
Bring to a simmer, cover and cook, stirring occasionally, until the cauliflower is crisp-tender, 5 to 6 minutes.
Stir in the chickpeas, re-cover and cook until the cauliflower is fully tender, about another 5 minutes.
Taste and season with sweetener, salt and pepper.
Serve drizzled with additional oil, top with roasted almonds and sprinkled with mint.
You can serve this on top of Couscous, Millet or Fonio.
Moroccan Inspired Carrot and Lentil Salad
3 cups cooked French green lentils (1 1/4-1 1/2 cup dry lentils)
cooked according to package directions.
6 medium carrots, peeled and sliced on a bias
1 1/2 tbsp olive oil
1 medium shallot, diced finely
2 large cloves minced garlic
1/3 cup unsalted pistachios, chopped
1/3 cup golden raisins or sultana raisins
3 tbsp cilantro, chopped
3 tbsp parsley, chopped
1/2 cup olive oil
2 tbsp lemon juice
1 tbsp maple syrup, agave or date syrup
1 tsp smoked paprika
3/4 tsp turmeric
3/4 tsp salt
1/2 tsp cumin
1/4 tsp cinnamon
1/4 tsp cayenne
Preheat the oven to 400 F.
Rinse and sort lentils, then cook lentils according to package directions. Make sure to add a generous pinch of salt to the cooking liquid once it begins to boil.
In a small bowl, whisk together vinaigrette ingredients.
Wash and peel carrot, then slice on a bias into evenly-sized pieces. Toss carrot with 2 tbsp of the vinaigrette, then add to a sheet pan and roast for 15-20 minutes, stirring once halfway through cook time.
Heat a small sauté pan over medium heat. Add olive oil and diced shallot. Sauté for 5 minutes, stirring occasionally, then add garlic and raisins and continue cooking for a few more minutes, until softened and fragrant. Remove from heat.
In a large mixing bowl, combine cooked lentils, shallot + garlic + raisin mixture, roasted carrots, pistachios, cilantro, parsley and remaining vinaigrette.
August 2020, Eat Off Art and Step OutBuffalo collaborated creatively to create a message specific design that highlighted Buffalo at its best, with proceeds directly supporting The International Institute of Buffalo. We first settled on a slogan, which later inspired a design and graphic which read as “Bflo Wins.” The slogan spoke broadly to the hopes and wishes of a majority of the Queen’s city’s residents, in most regards, which has even been passed on generationally. When Buffalo truly comes together, across the region on one accord, whether it be through charity, sports or helping one another through crisis, that’s when Buffalo wins. Despite the many challenges and blights that mar the city, quite embarrassingly handled by “leaders” in most recently incidents on the national stage – it is the most passionate and compassionate of Buffalonians who do the meaningful, humanitarian work that are the real Champions of the City. With tragedy striking more often that desired in Buffalo as of late, this design is a call for the best of us to join as a united front in order to dream and manifest an improved, equitable and burgeoning town, not just for the few and privileged, but for all.
Lastly, for all of the devoted sports fans, whether hockey, football of lacrosse, “Bflo Wins” is all that everyone wants to hear. Get yours today! A Super Bowl win this year is the closest it’s been in decades and generations, yet despite the outcome, the design, chant and slogan represents the gritty attitude and optimism that is rabidly displayed by Buffalonians for a lifetime.
Peace, Edreys and Alexa for Eat Off Art.
ABOVE IMAGE: An explanation of the design and its intent via Step Out Buffalo
Asian cuisine includes several major regional cuisines: Central Asian, East Asian, North Asian, South Asian, Southeast Asian, and West Asian. A cuisine is a characteristic style of cooking practices and traditions, usually associated with a specific culture. When speaking of Asian Cooking we could be describing…. Thai, Japanese, Chinese, India and many more.
Some of the common ingredients, spices and cooking techniques we will see when we talk about Asian Cooking will include but not limited to rice, ginger, garlic, sesame seeds, lemon grass, basil, cilantro (coriander), chilies, dried onions, soy, and tofu. Stir frying, steaming, and deep frying are common cooking methods.
Chinese Inspired Lettuce Wraps
1 Tablespoon sesame oil
14 ounce block extra firm tofu – with water pressed out and crumbled
2 teaspoon granulated garlic
1 teaspoon ground ginger
1 teaspoon onion powder
½ cup onion diced, onion
2 cloves of garlic
1 Tablespoon minced ginger fresh minced, or ginger paste
12 oz mushrooms, shitake, button or portobello; chopped
¼ cup Tamari low sodium, soy sauce low sodium, braggs aminos or coconut aminos
3 Tablespoon Thai sweet red chili sauce or Vegan – Hoisin or Oyster Sauce
1 Tablespoon Sesame Oil
1 Tablespoon Rice Vinegar (Optional)
1 lime, juice and zest
1 teaspoon liquid sweetener (maple syrup or agave)
⅓ cup cashews chopped – raw or roasted/salted
¼ cup scallions chopped (optional)
¼ cup cilantro fresh, chopped (optional)
¼-½ cup carrots shredded
Sesame seeds for topping
1 head butter lettuce or romaine lettuce
Make the thai chili sauce. Add the soy sauce, chili sauce, sesame oil, vinegar, lime juice, and sweetner to a small bowl and mix to combine and set aside.
Heat up a pan to medium high heat and add the oil.
Cook the tofu. Use your hands to crumble the tofu into the pan, tossing it in the pan sauce while breaking it up with a wooden spoon, your hands or spatula. Season the tofu with a little granulated garlic, ground ginger, onion powder, salt and pepper and let it cook until it starts to turn golden brown, about 4-5 minutes, take out of the pan and set aside.
Add in the onions and let cook for 2-3 minutes until the onions start to brown and turn translucent. Then add in the garlic and ginger. Let it cook for 2 minutes.
Next add the mushrooms and saute for 3-4 minutes – then add the tofu back in.
Add the sauce to the tofu and mushrooms. Sprinkle the chopped cashews over the tofu and sauce in the pan. Toss that all together, reduce the heat to low and let that all cook for 2 more minutes. Remove the pan from the heat and let it cool for a few minutes, then stir in the carrots, chopped scallions and cilantro (If using)
Assemble the lettuce wraps. To assemble the lettuce wraps, open one of the lettuce leaves and add a large spoonful of the tofu mixture into the wrap and top it with some of the pan sauce and sesame seeds. Continue until you have made all of the lettuce wraps.
Thai-Inspired Banana Spring Rolls
8 spring roll wrappers or wonton wrappers
4 medium bananas, cut in half
3 Tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground clove
caramel sauce and vanilla ice cream or honey and coconut flakes
Preparation (Rice Paper)In a small bowl blend the sugar and spices together. Set aside.Peel the bananas and slice off the ends. Cut each banana in half and set aside. Pour about 1 inch of oil into a large skillet or pan. Heat to 350°F.Place each spring roll wrapper in water individually for about 10 seconds, then place it onto a clean work surface. Only wet as many as you have a place to set down. I like to do one at a time.Sprinkle the spring roll wrapper with about a teaspoon of the sugar mixture. Place the banana onto the wrapper. Carefully fold in the sides, then roll-up. Repeat wetting the spring rolls, filling, and wrapping. Separate the completed ones with wet paper towels. Using tongs, place the spring rolls into the hot oil. Cook for about 5 minutes, turning halfway. Drain on paper toweling.Serve hot with a side of vanilla ice cream and caramel drizzled on top.
Preparation (Wonton Wrapper)Blend sugar mixture. In a small bowl blend the sugar and spices together. Set aside.Peel the bananas and slice off the ends. Cut each banana in half and set aside.In a shallow bowl, whisk together the sugar and spices.Lay out your wonton wrappers. Roll each banana in the sugar and spices until coated. Place a banana in each wonton wrapper and roll. Use water to seal the edges.Place on a greased air fryer tray. Spray with a thin layer of cooking oil to get a golden, crispy outside.Preheat the air fryer to 350°F (let it run for two minutes) and put the spring rolls in. Fry for 4 minutes, roll, and fry for another 4 minutes.Remove from the air fryer and drizzle with honey and coconut flakes.
Edreys Wajed, co-founder of Eat Off Art had the honor of designing the new mural located on the wall of the William-Emslie Wall next to the newly installed M&T Bank ATM. The mural was installed by the Eat Off Art team.
The portraits in this mural are meant to serve as a representation, a small glimpse and snapshot of the Black community. On the right side, the elder, a mother; grandmother and senior citizen, holds a proud posture and glowing expression. She is looking into the future. Part of that future and its success rests partly in the hands of the youth. The young man on the left, gestures his lower hand towards the elder, suggesting an accepting of responsibility, with love and respect. The expression on his face is to symbolize joy and a feeling of true freedom, with his right arm lifted, hand open, to receive blessings.
The patchwork of colors in the background were inspired by a birds-eye view of the surrounding streets, symbolizing neighborhoods and the diverse communities that the YMCA and M&T Bank continue to bring together, serve and support.
To elaborate on the color selection:
Black – Power and Elegance
Green – Growth and Balance
Yellow – Joy and Opportunity
Orange – Creativity and Adventurous
Purple – Royalty and Imagination
Blue – Freedom and Self Expression
Quote from M&T Bank on the new mural at William-Emslie YMCA
Edreys Wajed’s new mural captures the spirit of what M&T Bank and the William Emslie Family YMCA are working to accomplish every day – to bring people together and make a difference in their lives. It provides a stunning depiction of the diversity and resiliency of East Buffalo, offering a hopeful message that connects people across generations and cultural identities.
Our team at M&T Bank hopes this mural will remind people what exists behind this painted wall – support and resources to help build healthy minds, bodies, and spirits, as well as educational tools to help families achieve financial empowerment in a historically underserved area of Western New York. Last year, we opened a branch inside the William Emslie Family YMCA to provide greater access to financial guidance. Collaborating with the Y, our goal is to help address issues that have persisted for decades – and break those cycles, providing support that uplifts our community and helps people achieve their financial goals.
This is the second collaboration between M&T Bank and Edreys Wajed, who has demonstrated a unique ability to tell compelling stories through his art. His portrayal of Buffalo-born jazz legend Grover Washington, Jr. was painted on the exterior of M&T’s Kensington branch in 2020. With this latest mural, he sought to provide an artistic glimpse into Buffalo’s Black community and the intergenerational connections that exist within it.
Quote from YMCA on the new mural at William-Emslie YMCA
Together with our great partners at M&T Bank, the YMCA Buffalo Niagara wishes to thank Buffalo-based artist, educator, and entrepreneur Edreys Wajed for his work on this important project. He managed to capture the resilience exhibited by the East Buffalo community in this brilliant work of art and provide visitors to the William-Emslie Family YMCA with a sense of pride and hope for the future.
The imagery symbolizes the critical role the older generation plays in the lives of our youth. It also displays the responsibility that the young people who use our facility tell us they feel about carrying on the legacy of their elders and building a better future for themselves.
The partnership between the William-Emslie Family YMCA and M&T Bank is meant to bring much-needed educational resources to this neighborhood, helping families of East Buffalo manage their personal and financial health and well-being. We are proud of what this location is doing for the community and are thrilled to be a canvas for this latest addition to Buffalo’s extensive and impressive collection of murals.
The William-Emslie YMCA is located at 585 William Street, Buffalo, New York 14206
Berbere is the most popular spice blend and it is found in almost every Ethiopian stew. It is a mixture of warm spices such as chili powder, ginger, cardamom, cinnamon, coriander, cumin, fenugreek, and garlic, as well as other herbs, spices, and aromatics. A berbere blend usually consists of a mixture of 20 or more herbs, spices, and aromatics.
Prepare in advance: Marinate Cubed Tofu 60 min – overnight
Marinade for TOFU
2T of Olive Oil
¼ cup of Lemon Juice
2T of Water
1T – 2T of Maple Syrup
¼ t of Salt
2t – 2T of Berbere
1T Smoked Paprika
2 t Dried Thyme
1T dried Garlic Powder
1T dried Onion Powder
14oz-16oz Extra Firm Tofu, Pressed and Cubed.
Combine ingredients above, Pour over cubed tofu in a container and seal.
a. PAN FRY
Remove Tofu from the marinate (Reserve the Marinade as a sauce for later)
Heat Oil in a skillet
Fry the cubes of tofu – fry until the tofu releases easily from the pan (If the tofu is brown and crisp it will be easier to turn). Fry each side.
Once the Tofu is browned then add the marinade back to coat.
b. BAKE (oil free)
Preheat oven to 375
Line a baking sheet with parchment
Remove the tofu from the Marinade and spread the tofu on the pan – Bake for 20 min.
Turn and then bake for an additional 20 min.
Optional: Toss the cooked tofu in a pan with some of the marinade to provide extra flavor.
LEFTOVERS: Refrigerate leftovers. Can store for 3-4 days. Can be eaten cold or at room temperature.
1-2 Bunches of Kale, Collard greens or Spinach
2t minced Ginger
1 ½ T minced Garlic
1 medium onion chopped or sliced
1.5t smoked paprika
1t ground cardamom
1 ½ t cumin
1-2 jalapeno, deseeded and chopped (Optional)
1 Chopped tomato, (Optional)
Salt to Taste
In a large skillet, warm oil
Add the onion and salt to the pan. Cook until the moisture is absorbed. About 5 minutes.
Add to the pan minced ginger, garlic, paprika, cumin, cardamom, and saute for about a minute. To let the spices bloom.
Stir in the collard greens and cook on medium heat until the collard greens become softened and most of the water evaporates. About 10 to 15 minutes. If the greens are not tender as you like, add more water and continue to cook until absorbed.
Adjust the seasoning if necessary.
Roasted Green Beans and Carrots
½ lb Green Beans, Cleaned and trimmed
2-3 Carrots, Peeled and cut into sticks
2T Ground Granulated Garlic
3T Ground Ginger
¼ t Ground Cumin
¼ t Ground Cardamom
Preparation (Preheat oven to 375):
Cut your vegetables to the same size – Remove as much liquid or moisture as you can from the vegetables
Season your vegetables with ingredients above then roast vegetables (individually)
Use a baking sheet – Do not over crowd your pan – your vegetables need space
Roast in High Heat Oven for 20-30 minutes (Turning – rotating – pan after 15 minutes) until caramelized (more time if needed).
Wash and Clean Beets (Remove all stems)
Place tinfoil on a baking sheet (so you can make a pouch) and put your beets on top
Season beets with Olive Oil, Salt and Pepper
Close up tinfoil into a pouch with no open spaces
Bake at 425 for 1 hour.
Open your pouch to see if a paring knife can be easily inserted into a beet.