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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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 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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This isn’t a recipe post, but it touches on something that has been near and dear to my heart this year, as a dietetic intern: leftover storage. During my clinical rotations, half of every Saturday and Sunday were dedicated to meal prep and batch cooking. Yes, it was a lot of time, and yes, I…
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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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I’d originally thought of this as being a St. Patrick’s Day dish, thanks to the cabbage, but since that day has come and gone I’m just going to file it as another simple, flavorful, internship-inspired dinner idea. I realized as I was making this caramelized cabbage & onion pasta that I make much more pasta…
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Happy Tuesday, all! I’m well behind Superbowl Sunday in posting this chili recipe, but no matter: giant pots of vegan chili are one of my favorite staples to batch cook and keep around, especially during the winter months. I scoop chili over rice, serve it with my favorite whole grain vegan cornbread, use it to…
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Years ago, a reader mentioned (while I was doing the SNAP challenge for my masters program) that one of her favorite inexpensive meals was a stir fry of rice and lentils with a peanut butter sauce. It sounded simple and delicious, and it became the inspiration for this dish, which is now a weeknight favorite….
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 As many of you know, I’m not one for New Year’s goal-setting or themes or programs, or even resolutions. I know that they can all be motivating and inspiring and great, depending on the context. But I spend enough time vying with unrealistic expectations from day to day; I like to enter a new…
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I’m here to present you with a dish that kept me company in the final week of my first clinical rotation—seven days in which my enthusiasm for cooking was diminished by an exam, wrapping up my paperwork and responsibilities, and the process of saying goodbye to the preceptors and residents who have taught me so…
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It’s no secret that baked oatmeal is one of my favorite, make-ahead breakfast options. I love warm oats, and for most of the last few years it’s been no trouble to cook them on the stovetop, traditionally. When I’m rushing out the door, though—and lately, that’s how mornings seem to go—simmering even rolled oats can…
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This low-key curried quinoa lunch salad isn’t new. It’s an amalgam of different curried quinoa recipes I’ve played around with over the years, some hot and some cold, some more elaborate than others, and all employing a random mixture of ingredients that I happen to have at home. I’m posting it for the first time…
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