I’m already big fan of semi-homemade vegan recipes—those concoctions that rely halfway on all of the great plant-based products that are available these days, and halfway on homemade touches. With New York suspended in a heatwave, and my desire to cook already relatively low, I’m more partial than ever to these kinds of meals. This…
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I’m already big fan of semi-homemade vegan recipes—those concoctions that rely halfway on all of the great plant-based products that are available these days, and halfway on homemade touches. With New York suspended in a heatwave, and my desire to cook already relatively low, I’m more partial than ever to these kinds of meals. This…
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Tomatoes were my favorite food as a child, and my attachment to them has never really gone away. I look forward to them being in season all year long, and I celebrate their appearance more than any other summer produce. Unlike many vegetables, for which I’ll have a strong preparation preference (broccoli steamed; cauliflower roasted;…
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Power Plates turns six months old today! It feels like yesterday that NYC was freezing cold and I was celebrating the fact that this book, so long in the making, was finally in print. It’s given me such joy to get messages and pictures and to have the knowledge that the recipes don’t just belong…
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Yep, another pasta dish—but this one’s definitely a departure from pasta salad. A while back, I saw my friend Ali’s recipe, adapted from an Alice Waters pasta dish, for toasted orecchiette with zucchini and corn. It looked wonderful, and I made a note to try it, or something like it. It took me a whole year to…
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At this point in the summer I’ve officially put my nutrition counseling on hold until my DI is behind me, which feels bittersweet. I’m excited to return to the work with a wider skill set and more experience, and it’s good to rest before diving into clinical work. I’ll miss counseling, though, and the relationships…
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This is one of those recipes that felt incredibly obvious once I’d made it; given my love of tahini and love of pesto, how is it possible that I hadn’t thought to combine them before? My curried tahini pasta salad proved to me that tahini is a great creamy base for pasta salads—a little more…
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Usually at this time of year, as the temperatures warm up, my salads become progressively lighter and more colorful, vegetable-centric rather than grain-centric (which is the winter norm). This hasn’t been the case lately. Whether because of springtime rain and little bursts of chilly weather—or simply because it’s what I’m craving—I’ve continued to make a…
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I posted these savory spring oats on Instagram a month ago, without the intention of blogging about them, but a few folks immediately requested the recipe (if it can even be called that!). I’ve made them enough in the last few weeks that it’s definitely time to share; they’re one of a few simple meal…
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Happy Friday! I’m feeling buoyed by a few days of sweet spring weather and celebration of my mom’s birthday a couple of days ago; it was such a gift to carve out a special evening for her. And I’m excited to be sharing this scrumptious recipe for sweet potato skin nachos from my friend Ali’s…
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Happy Friday! I’m feeling buoyed by a few days of sweet spring weather and celebration of my mom’s birthday a couple of days ago; it was such a gift to carve out a special evening for her. And I’m excited to be sharing this scrumptious recipe for sweet potato skin nachos from my friend Ali’s…
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Normally when I’m wrapping up a semester, cooking is the only thing I want to do. My home cooking routine invariably goes into autopilot during finals: I rely on a tried-and-true handful of simple recipes to get me through. As soon as my coursework is wrapped up, I dive back into cooking with creativity and…
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My regularly meal planning strategy has fallen by the wayside in this last, hectic month, so this week I adopted a new strategy: no strategy. I bought a bunch of produce and figured I’d know what to do with it when the time came. It’s led to some fun, tasty, and creative bowls and salads,…
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 This creamy vegan carrot mac with walnut parmesan is what happens when you’ve got a strong hankering for comfort food, but a fraction of the time it would usually take to whip up a bubbly, baked, mac n’ cheese masterpiece. It’s quick and untraditional, but for me, so many of the key components are…
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I guess the more proper term for this recipe would be a kimchi noodle salad, but “toss” is more evocative of this past week and the cooking that happened within it: throwing things together, hoping for the best. I made one pot of soup (the spicy cabbage, chickpea, and rice soup from Power Plates, which…
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Feels as though it’s been a while since I posted a recipe! I’ve been cooking, but most of what I’ve made has been either a tried-and-true staple—like this soup or these braised beans—or recipes from Power Plates, which I’m happily revisiting for the first time in a long while. Mixed in with all of the…
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Happy Wednesday! The visit with my dear college friend that I mentioned on Sunday has been lovely so far, but I’m taking a quick pause to share the macro bowls from Power Plates. The bowls chapter of the cookbook came together before any of the others, with recipes that I’d been thinking about for a…
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