Happy March! Hey guys, St. Patrick’s Day is coming up. I don’t usually celebrate the holiday much. Except maybe this year I’ll finally make it out to the dyeing of the river. The fifth year’s the charm, right? I might not go out for green beer and overcrowded bars on St. Patty’s day, but I definitely enjoy indulging my few percentage points of Irish heritage with food. Anyway, who doesn’t like eating all the food all the time?
This year for St. Patrick’s day I wanted to get a little fancy and combined a seitan stout stew with calconnon for a take on a shepherd’s pie (Bonus: It’s even green! Thanks cabbage!). It resulted in the ultimate comfort food. Beer, barley, potatoes, and seitan, can you go wrong?
Hello from the middle of a Chicago winter! I just moved here to take a job with the amazing Hampton Creek Foods (like us on Facebook here). Eva, her boyfriend Omar, and I are all roommates now, which means our apartment is literally 100% of the time filled with delectable vegan food because we all love to cook.
Makes two servings
I whipped up these stuffed mushrooms to share with my friend Kumars before we dove into a marathon of The O.C., his favorite show. Before you judge us as dimwitted, I’ll have you know that Kumars, an NYU masters student, heard tonight that he was admitted to UC Berkeley. Seeing as 90% of our seven-year friendship’s foundation is firmly based in overeating together, I am pretty sure I know how we are going to celebrate…
Makes two servings
The cost of living in New York City hasn’t left me with the most robust food budget. Combine this with my schedule, which often has me home from work at 10PM, and it’s an understatement to say I have been gravitating towards easy and cheap meals (hello, pasta!).
Somehow I think I am eating more like a college student now that I have graduated college. But, I must do better! It turns out that acorn squash is really cheap and healthy, so this recipe was born, bringing a bit of color into the greyest weeks I’ve witnessed so far in Brooklyn. Acorn squash is rich and earthy, wild rice is chewy and flavorful, portobellos are juicy, silken tofu is creamy, and Berbere is, hands down, my favorite spice blend ever. The result is a lavish and filling dish that goes easy on your wallet…alway a plus in NYC!
Makes 24 cookies
Ha! I have trapped you into reading this post but I am not going to say much about the cookies. They are minty and chocolately. They are fudgey. They’re really good and quite easy to make.
But actually I am here to announce that we now do social media. Oh yes, we’re a very modern trio. Please “like” us on Facebook here and “follow” us on Instagram @strawberrypepper. We’ll post bonus food pictures and give you a heads up about new recipes.
Anyways, enjoy your holidays and these wintery cookies! A batch is being shipped out to Leila at this very moment🙂.
PS- Yes, that’s a picture of unbaked cookies because, um, I may or may not have eaten a few that way.
Serves One Sindha or Six People
This cake is known in the vegan underground scene as the “Big Apple Sensation Cake.” By that I mean: that’s what my mom calls it.
Q: Sindha, What is a “Sensation Cake”
A: A cake which is sensational
Q: What is a “Big Apple?”
A: It’s the nickname for New York City, where I live.
Guys. I’ve improved my deep dish pizza making skills. After much research and trial and error I have learned how to create the perfect restaurant-style deep dish. The secret is in the crust.
Since perfecting this deep dish pizza dough recipe, I’ve probably made it once a week. Excessive, I know, but, fair warning–it’s that good. And super duper easy to make! And the cleanup in a breeze! You’re left with plenty of time to clean or prepare side dishes while it bakes!