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 six servings
Although it’s not the most photogenic food (I tried!), I. Love. Spanakopita.
So much that I might name my first child Spanakopita. I could even probably get it tattooed on my lower back.
Alright, maybe not, I could see society being unwelcoming of both a child named Spanakopita and spanakopita tattoos (people are narrow-minded!), but my point is just that I owe the Greek people a major tribute because they have given me the gift of one of the world’s most delicious foods: spanakopita.
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.
There exists this magical place in the City of Chicago that is an old authority on all tasty things vegan and vegetarian. A land of mouth watering vegan shakes, buffalo “wings,” seitan steaks, and the best vegan rueben I’ve ever had the pleasure of eating. This place is called The Chicago Diner. You might have heard of it. Maybe not. Either way, it’s good and if you’re ever in the windy city you should check it out.
There’s this burger on the menu that is my younger sister Sindha’s favorite burger called the Buddha’s Karma burger. Last time I was at The Chicago Diner I wanted to order the Karma burger to rub it in my poor studying-abroad-in-Paris sister’s face but to my horror, they had taken it off the menu! What to do?! Well I ordered a vegan Dagwood sandwich instead and it was pretty darn good so that was alright.
Some of my fondest memories growing up are of my family’s typical lazy, laid-back weekend brunches. These brunches usually consisted of our favorite whole grain pancakes, my dad’s tofu scrambler, and some veggie sausage links.
I’m the type of person who likes to eat relatively soon after waking up most mornings, and this was especially the case as a kid. Saturday and Sunday mornings however, I would find myself holding off on my normal breakfast of cereal in hopes that my dad would offer to make tofu scrambler and pancakes for us. Luckily for me, this happened more weekends than not.
I promised you a recipe that uses the creamy sun-dried tomato “alfredo” i made a couple days ago. And now, as promised, I have a tasty treat to share with you! I thought the flavors would be amazing in a quiche (sun-dried tomatoes are the best in just about everything), and is there even really a difference between alfredo and quiche? I mean, think about it… okay so maybe it isn’t normal to go from creamy sauce to custardy pie, but I like to try and think outside the box.