Scrambled Tofu Stuffed Portobellos

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…

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Acorn Squash with Berbere Wild Rice Stuffing

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!

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Simple Mint Chocolate Fudge Cookies

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.

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Spinach Basil “Ricotta” Manicotti

Makes eight servings

Leila arrived last night from Cambridge with her five-month-old daughter and husband in tow. I knew they had risen at the ungodly hour of six in the morning to travel all the way to Illinois, and I wanted to have dinner in the oven by the time they got here to provide a dose of comfort after a long day of traveling with a baby.

I decided to take a stab at manicotti, which I have never eaten nor cooked, but I figure holidays are the perfect time to invent new recipes! The tofu ricotta is rich and creamy, and the spinach adds an extra nutritional punch. Let me know what you think.

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