The basis for Lebanese food is fresh vegetables, olive oil, garlic, lemon and fresh herbs and spices. Rich, savory, and tangy flavors and an eye toward contrasting textures are also fundamental. Yes. It’s a vegan dream. Like many cultures, the preparing and sharing food is an act of friendship and love. If you share a meal with a stranger, that person becomes your friend. It’s an easy language to learn. I’ve never felt more welcome in a country where I didn’t speak the language, and to do this day, Lebanese is my “comfort food”: creamy fattoush with sumac and crunchy pita, maqluba, chopped salad, balila (cumin chickpeas)…
Nothing says summer like watermelon. Except for tomatoes.
There is a lot of snacking that goes on in this house during the day. I said that in a passive way but really I mean that I, myself, me – I snack all day. I try to save dinner leftovers for next-day lunches but sometimes we just eat a lot. Food tastes good, yo. I could make my own lunch because I’m home most weekdays, but for all I love cooking, making breakfast, dinner, and blog-whatever is enough for me. Also, I double as the dishwasher so I try to be green and save energy (;
This Caesar salad has replaced the much-loved Quinoa, Tempeh, and Avocado Bowl around here as our work-night go-to dinner. It’s easy, quick, super healthy, filling, and full of protein, healthy fats, and dark leafies (including a good bit of semi-hidden kale).
The croutons here are made with extra-firm tofu, but you are welcome to sub half with 1/2-inch chunks of baguette, or just eat the baguette on the side. The directions work for both, although for super crunchy croutons, start with stale bread or stick them in the toaster oven for a few minutes. Either way, it’s a perfect 1-bowl dinner.
Hey there. It’s been a bit. Sometimes life takes a little more out of me than usual, even if it’s just the same old stuff. I’m sure you know what I mean.
Aakash, Nate and I drove up to Sonoma to celebrate Nate’s birthday with wine tasting and a peanut butter sandwich picnic. It was overcast and windy, very like New York this time of year. My favorite part (I drove) was buying beautiful purple heads of garlic and the sweetest fresh strawberries from a roadside stand in front of the berry fields and across the road from a vineyard.
Roasting strawberries is a great way to preserve the flavor of fresh spring strawberries for longer than two days – or to save some already sad-looking berries. Roasting them with olive oil, a bit of maple syrup, and a generous spoonful of balsamic gives these a jammy, tangy flavor that goes great with the creamy avocado and a bit of spiciness from freshly ground black pepper and a pinch of red pepper flakes.
I made these brownies and then cruelly refused to cut into them until a day later. When I was alone. And all the brownies belonged to me.
I love shakshuka: at it’s most essential, it consists of eggs baked in tomato sauce. Sounds good, but it gets better when that tomato sauce is spicy and full-flavored, and the eggs are replaced with high-quality soft tofu and drizzled in my version of runny egg yolk: saffron cashew cream. Hey now, don’t make that face. A Japanese- or Hawaiian-style silken or soft tofu It is perfect here – light and creamy, but still slightly firm (yes, like an egg white) with a rich flavor. Soft tofu is made with higher-fat soy milk and is never pressed, giving it a light, smooth texture. Plus: tofu is lower in sodium and has more calcium than egg gram for gram, and also has zero cholesterol.
I have previously waxed philosophic about my love for muffiny-type muffins rather than cupcake-type muffins. I like muffins that are just sweet enough – and these are even a bit more decadent with the addition of chocolate chips, and super minty flavorful with crushed spearmint leaves and a few teaspoons of peppermint extract. They are perfect as an on-the-go breakfast or a midday snack without hitting you over the head with a sugarbomb.
People are always surprised to find out that my mom and dad eat vegan, but they actually started eating vegan before I did.
I grew up on cube steak and meatloaf, but salad was an essential part of dinner (my dad would sulk otherwise): big chunks of tomatoes, chopped carrots, onion and lots of lettuce. When I went vegetarian, my dad would make special salad-tortilla wraps for me and my mom would buy TVP-chili box mixes from the co-op.