VEGAN APPLE THUMBPRINT COOKIES

VEGAN APPLE THUMBPRINT COOKIES

I feel like with apples there are two associations. One, the famous maxim, "an apple a day, keeps the doctor away." Secondly, apples somehow equate to back-to-school. Although I've graduated university, this week I completed my first week of graduate school. Woo-hoo! It's kinda crazy to think I am balancing a job, graduate school, homework, cooking, and everything else I do. But I'm doing it. 

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VEGAN CHOCOLATE CHUNK AND "BACON" COOKIES

VEGAN CHOCOLATE CHUNK AND "BACON" COOKIES

Almost a year ago I found a recipe for vegan bacon or to be correct- Coconut bacon. I knew I had to use this to make some creative vegan recipe, but only time would tell. Fast-forward to this summer and the point where my blog is blooming and I am working to really grow an audience. With a new job, and new taste testers, I thought creating vegan bacon and chocolate chips cookies would be a fun treat to bring to the office. 

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VANILLA CHIA FIG JAM

VANILLA CHIA FIG JAM

To start- yes, this is another Europe Eats inspired dish. While in Amsterdam, I enjoyed a fig jam over buckwheat toast with a dollop of cream. It was a perfect bite. I was inspired to re-create my own, but with a healthier spin. Since coming home, I have been on the smoothie kick (thanks to my new kitchen gadget of a ninja blender set!)

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VEGAN FLUFFER-NUTTER BROWNIES

VEGAN FLUFFER-NUTTER BROWNIES

It has certainly been a busy few weeks. The big move to NYC is finally over, all my clothing is put away, and my mixer has found its home. Originally I wanted to share my Cookie Dough Fudge recipe this week, but my fudge recipe just doesn’t look so nice on camera. I also should probably stop making fudge when it’s warm out, which seems to be a reoccurring pattern every spring and summer.

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TURKISH SPICED ZUCCHINI NOODLE BOWL

TURKISH SPICED ZUCCHINI NOODLE BOWL

It only seemed appropriate to post this recipe with mother’s day coming up as this zucchini bowl was created not too long after last years mother’s day. While waiting for my mother and my boyfriends mother to have a “mom’s meet each other brunch,” my boyfriend and I wandered into the nearby Williams Sonoma. 

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BARBECUE CHICKPEA SALAD

BARBECUE CHICKPEA SALAD

  The tease of the nice weather has had me itching for barbecue…but too bad the grill was just sold (but hey, an apartment in NYC seems like a fair trade off!). In light of my warm weather yearnings, I decided to whip up a favorite meal of mine I made all of last summer. Barbecue chickpea salad- it is a hardy vegetarian bowl that hits the spot for those warm summer nights… even though spring has only brought rain and more cold.

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ROYAL MASON JAR SALAD

ROYAL MASON JAR SALAD

To me this salad says royal due to the rich purple and ruby red colors the vegetables provide. But let me back up and tell you how royalty and purple play a role in my life. In my family it is know we have some weird feet. (Skip this is your totally weirded out- I understand, feet give me the cringes too.) So yes I am admitting via the Internet my second toe is longer than the rest, and yes it does make wearing peep-toe shoes a bit awkward. But I own it. As a child my grandmother used to tell us (maybe to make us feel better) that those who had this long toe were meant to be royal.

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LEMON TAHINI DRESSING

LEMON TAHINI DRESSING

I have to admit for the past two years I have been eating salad and yogurt every day for lunch. I do mix it up a bit and change some salad ingredients, but I am a creature of habit. Until one day I went into Whole Foods and found a lemon tahini dressing for my salad instead of my going for my usual balsamic. Let me say, it was game changing. But Whole Foods isn’t too close to drive to on a weekly basis to get my weekly dressing fix. Instead I decided to make a copycat- and I am pretty darn proud. It is lemony, creamy, and nutty, and makes my kale salads taste even better. This dressing is super easy to make, healthy for you, and free of any of those weird preservatives you often find in salad dressings.

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SUMAC BEET HUMMUS

SUMAC BEET HUMMUS

I have to say I have never made hummus, but I am definitely an enthusiast. I love having some in the morning with pita and eggs and am always delighted to try new hummus flavor combinations I find in the grocery store. From my recent travels to Houston and New Orleans, I had on two occasions a beet hummus appetizer. After trying this wonderful combination, I knew I had to try and replicate the flavor at home.

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VEGAN PUMPKIN MUFFINS

VEGAN PUMPKIN MUFFINS

Pumpkin and Thanksgiving seem to be synonyms with one another when thinking about turkey day as well as the fall season. When considering what I am thankful for this year, I’d like to start with being thankful for completing graduate school applications and once again having the time to bake. Of course I am always thankful for my family, health, and sometimes my boyfriend, but I think there are greater things to really be thankful for. 

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JUMBO VEGAN APPLE STREUSEL MUFFINS

JUMBO VEGAN APPLE STREUSEL MUFFINS

A few weeks ago I went apple picking- a seeming tradition for when the leaves begin to turn colors and the weather becomes crisp. But when I say apple picking, I mean going to the farm, buying a bag of apples, and spending more time looking at the wines the farm also produces. Of course picking up a bag of apples means making delectable apple dishes such as apple walnut pancakes or recipe crafting with vegan apple muffins. Going apple picking or apples in general always reminds me of a story my dad once told me.

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SPICY MEXICAN TEMPEH BULGUR BOWL

SPICY MEXICAN TEMPEH BULGUR BOWL

Sometimes it’s nice to spice things up. My week has been filled with some spicy moments, and when I say spicy and mean funny or quirky and not steamy. At work seeing-eye dogs visited and one child got all too friendly. The dog licked him so he licked him right back. I mean I guess being forward is a great way to get over being just acquaintances. Another spicy, slightly scary moment was a lockdown at my workplace. What actually happened that local police told us to stay inside the building, I am still unsure of, but telling those I was meeting after work that I was stuck in a building seemed slightly comical

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CHOCOLATE CHIA BANANA BREAD

CHOCOLATE CHIA BANANA BREAD

Vegan baking round one.

This week I decided to finally commit and cook up a vegan recipe. Of course it was taste tested by my go to vegan friend- and approved. My vegan experience was of course an adventure, but so has been my past week. At my job at a Hebrew School we tie-dyed with the class. During the project I looked up to see a kid had squirted some of the dye across the table and hit another kid in the face. 

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CURRIED CHICKPEAS WITH TOMATOES, SPINACH, AND MILLET

CURRIED CHICKPEAS WITH TOMATOES, SPINACH, AND MILLET

Sometimes things happen for a reason and sometimes recipes pop into your head. My past week has been a roller-coaster ride, so it only seemed natural to cook up something to stabilize my hectic week. I was evicted (to be ever so dramatic) from the lease I was suppose to sign for the upcoming school year for silly reasons that made me laugh and cry. I guess they're missing out on eating my food (boo-hoo). I then went out to hear  music at a place where only a few people were lingering, the amp was too loud, and a artist hung around in the back sketching. 

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THAI COCONUT SOUP

THAI COCONUT SOUP

Slowly winter break has come to an end and spring semester has crept up. Although I do no want to go back to class, I do miss my college house. To kickstart the new semester I though a new soup post would be nice, especially due to the predicated snowfall to come.

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SHREDDED FENNEL AND APPLE WHEATBERRY SALAD

SHREDDED FENNEL AND APPLE WHEATBERRY SALAD

Rosh Ha'Shana- or the Jewish New Year just passed. It is a custom to have apples and honey at the table as well as a fish head, to represent having a sweet new year and to be at the head of the year. Various foods have their representations for new beginnings, such as the custom of eating a new fruit, or to reinforce ideals in Judaism, such as the 613 mitzvot (or commandments) that seeds of a pomegranate symbolize. All of these ideals inspired me to create and fresh salad with some pomegranate flavoring to welcome in the new year.With a new year comes new goals, new ideas, new friends, new opportunities, and change

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ZUCCHINI NOODLES WITH LENTIL MEAT SAUCE

ZUCCHINI NOODLES WITH LENTIL MEAT SAUCE

Every Sunday my mother tends to find a plethora of garage sales to attend and buy random items. Mind you we recently finished cleaning out our house which was once inhabited by my post-war hoarding Grandmother (who I never met) that also had the all the walls coated in a vomit green color. Recently, my mom brought home a apple peeler and corer and I thought, hey why not make zucchini noodles with it!

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TRIPLE C CURRY

TRIPLE C CURRY

Last week at work my mother texted me. Usually these texts are semi-comical, and this one was no exception. "Woo hoo got good cable channels back after complaining I can't see honey boo boo- now we have good channels!" Do we actually watch Honey Boo Boo consistently? No- but, for a while we were only limited to a few channels, one of which was the  Food Network. By all means that is not a terrible thing for a foodie like myself, but when Diners, Drive-Ins, and Dives is the only show on, you get a bit stir crazy. Is this recipe name a slight poke at "triple d" for naming it a "triple c" curry- possibly.

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RAW PAD THAI

RAW PAD THAI

This is my first dedication post. One of my very close friends recently developed a gluten and dairy allergy and keeps asking me to come be her personal chef- a.k.a my life dream of just feeding people (or it's the jewish mom in me that feels the need to constantly feed people until they can't breathe). But I have also been wanting to recreate a similar dish to one I had when out to dinner with my siblings. 

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MEXICAN QUINOA SALAD

MEXICAN QUINOA SALAD

I love mexican food, and I am pretty sure I have stated this fact already and the fact that I can never find a good mexican restaurant by my house that serves good food, which is of course pre-judged on how their salsa tastes. To settle my cravings I create my own mexican food, which is probably better since I would rather eat more vegetables, avoid oodles of cheese, and have to tell a waiter please hold the sour cream (since it totally weirds me out , which I know, is totally irrational- but then again I have an irrational fear of velvet).

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