When I recapped my trip to Seoul, I mentioned that my experiences on the trip were informing some new kitchen experiments here at home. While some of the food I ate in South Korea was too unique for me to possibly recreate (not to mention dependent on local ingredients), a few dishes felt within reach….
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I’m ending this year and starting the next one with a recipe that feels well suited to where I’m at lately. It’s comforting, familiar, and easy, all of which are top priorities after a somewhat helter-skelter fall and early winter. And it’s the first recipe that I’ve made in a while that just came to…
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I’m ending this year and starting the next one with a recipe that feels well suited to where I’m at lately. It’s comforting, familiar, and easy, all of which are top priorities after a somewhat helter-skelter fall and early winter. And it’s the first recipe that I’ve made in a while that just came to…
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We all know that this season—the transition of one calendar year to another—can be loaded with messages about food and diet that are anything but wholesome. I don’t like to enter into a new year with any intentions of restriction, elimination, or deprivation. But I do greet January as a time to consider how my…
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Holiday lesson #1: Things (often) don’t go to plan. I watch a lot of reruns of The Great British Baking Show, and in many episodes there’s a moment when a baker presents something that’s falling apart, or sinking in the middle, or only halfway decorated. One of the judges will smile sympathetically, and say “looks…
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I’ve been enjoying my holiday baking this year, but it’s nice to whip up a sweet treat that not only doesn’t involve baking, but also doesn’t involve cleaning my food processor or blender. This recipe for vegan dark chocolate granola bark is so easy, not to mention festive, fun, and adaptable. The star of the…
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This vegan cinnamon spice sheet cake with cream cheese frosting is my answer to the many recipe flops I’ve had lately: a delicious, fragrant, festive cake that isn’t overly complex or difficult to make/decorate. When I first thought about making this cake, I thought it would be a gingerbread cake, modeled after this beloved recipe….
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This post is sponsored by iHerb. All opinions are my own. Thank you for your support! Tis the season for nourishing soups and stews—along with all of the sweet treats I’ve been making at home and eating by the tree. Tis also the season for dashing hither and yon for holiday gatherings, errands, end-of-year work…
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For the most part, turning on my oven at this time of year feels like a treat, rather than a burden. I love to bake, and I love it especially during the holidays. But when you’re jet-lagged and catching up on work and very possibly catching a cold, it’s not necessarily the time to be…
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I’m far from home as I write this post—an adventure I’ll share more about soon! Being in a very new place makes writing about a cozy holiday recipe all the sweeter and more meaningful. This red lentil chickpea loaf with simple vegan mushroom gravy is my Thanksgiving dish for 2019. But it’s simple and memorable…
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It’s about time for a few Thanksgiving recipes 🙂 My last few holidays have been simple, and my recipes have followed suit. This roasted butternut & shaved Brussels sprout salad looks festive and has a lot of nice contrast in textures, but it comes together with only a few main ingredients. Leftovers of the creamy…
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Just a little pre-weekend check-in with a sweet breakfast treat: vegan pumpkin chocolate chip baked oatmeal. Baked oatmeal has long been a go-to for me because of it’s versatility: it can be enjoyed at home or on the go, freezes well, is easy to portion out for the week’s breakfasts, and it’s a version of…
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As I was sitting down to write this post I thought I’d make a joke about how it was the first dessert I’d posted in ages that isn’t cake. But then I realized that of course whoopie pies are cake. Just small cakes, shaped into a sandwich with their icing. So the cake parade continues…
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Technically speaking, this is the first autumn in ten whole years that I haven’t been starting a fresh semester of full or part-time graduate school. Even so, the fall can’t help but evoke back-to-school season and everything that implies: new beginnings, renewed energy, organization. And into the category of organization we can definitely group meal…
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I was traveling for a wedding over the weekend. Last week felt a little rushed, as days before heading out of town often do. In keeping with the mood, my meals were very easy and very fast: sandwiches, wraps, stuff on toast. And these vegan beef and zucchini stuffed sweet potatoes. Travel aside, I’ve had…
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Until recently, it had been a while since I’d made overnight oats. Last week, though, New York City gave me the perfect invitation to make them. There was a hint of fall in the air, but temperatures reached the 80’s and 90’s for a couple days straight. Stovetop oats, warm drinks, baking projects, and the…
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Hummus is one of those foods that I could (and usually do) eat every single day without boredom or the craving for something else. Every so often, though, I like to experiment with a different type of dip or spread, and I think this creamy sweet potato roasted red pepper spread is destined to be…
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This dish began as a craving for some sort of lentil taco “meat”—a filling that I could use in breakfast tortillas and burritos and bowls through the week. I’ve made dishes like this before (there’s a recipe in Choosing Raw) and enjoyed having them around as a protein-rich component for meals. This time, I thought,…
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These are just what they sound like: unfussy, un-fancy sweet potato black bean burgers. What makes them sort of remarkable is the fact that this is the first sweet potato black bean burger I’ve ever made! It’s difficult to wrap my mind around, since the sweet potato + black bean combination is a regular favorite…
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These are just what they sound like: unfussy, un-fancy sweet potato black bean burgers. What makes them sort of remarkable is the fact that this is the first sweet potato black bean burger I’ve ever made! It’s difficult to wrap my mind around, since the sweet potato + black bean combination is a regular favorite…
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It’s usually the case that, when I finish up a period of being especially busy or distracted, I can’t wait to get back into the kitchen. Not so with the end of my DI. Maybe I’m still bouncing back, maybe it’s the summer heat, but I’m feeling spectacularly lazy about cooking. I’ve been making a…
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It wouldn’t be summer in my home without at least a few batches of ratatouille. It’s a recipe that I love, but I’m always trying to simplify the process of making it, whether by throwing it in the oven or paring down the traditional method of cooking each vegetable separately. This version, which includes tempeh…
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It’s summer! In theory, the season of vegan grilling and burgers galore, except that these tasty green lentil and hemp seed sliders are actually the first burger I’ve made this season. I really like vegan burgers, but they’re a food that I’ve historically purchased more often than not. Making them from scratch always struck me…
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This is one of the quickest dinners I’ve made in a while, and it was well-timed with this last, busy week of my internship. Somehow, in spite of the speed and the fact that I didn’t think very much about it as it came together, it’s one of my favorite meals I’ve had in a…
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This past Saturday was admittedly a crazy day to have my oven on; it was scorching and humid in NYC, and it would have been a perfect night for leftovers or a dinner salad. But that isn’t what happened. Instead, I had my oven on to create the cheesy, melty, altogether delicious vegan cauliflower pizza…
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When I was testing recipes for Power Plates, I feasted on bowls for weeks at a time. Bowls were one of the main recipe categories in the book, so for a while I ate them for lunch, dinner, and sometimes breakfast, too. I still make a lot of lunch bowls on the weekend, but since…
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When I was testing recipes for Power Plates, I feasted on bowls for weeks at a time. Bowls were one of the main recipe categories in the book, so for a while I ate them for lunch, dinner, and sometimes breakfast, too. I still make a lot of lunch bowls on the weekend, but since…
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