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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Today’s salad is a great example of how recycling a recipe—keeping it intact, but with a few key tweaks—can pay off. It’s based off of my mustardy lentil sweet potato salad, which isn’t a green leafy salad so much as a spread of sorts, in the same way that chicken salad and egg salad are…
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This vegan berry French toast casserole is a perfect illustration of the timeless cooking rule that simpler is better. I learn this again and again and again in my life as a home cook. Sure, there are those moments when an extra step or two, a longer process, a specialty ingredient, or an added seasoning…
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A few weeks ago, in sharing a lasagna recipe, I mentioned that big, casserole-like dishes have been a meal prep time-saver for me lately. They’re more involved than other recipes, but once they’ve been prepared, they give me at least 4-6 extra portions of food. And they’re a nice way to break up my routine…
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Since September, I’ve been telling myself that this is a year for soups, stews, easy grain dishes, sheet pan meals, and other low maintenance cooking endeavors. It’s true in many ways: soup, for example, has been a mainstay during my internship because it’s easy to make and yields a ton of food for freezing/reheating. With…
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The other day, I took a little Instagram poll to figure out what sort of recipes you’d like to see more of, or which things you’d be curious to see me veganize. I did this partly for your sake and mostly for mine: I’ve been low on recipe ideas lately, and readers are always my…
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