- Meatless Monday: Turkish Eggplant Casserole with Tomatoes (Imam Bayildi)
- Cauliflower Sweet Potato Burgers with Avocado and Sriracha Aioli (Vegetarian Paleo)
- The 6 Best Gluten-Free Liquor & Hard Alcohol Brands
- Feeding Friends: Oven Roasted Teriyaki Pork Tenderloin with Maple-Ginger Glaze
- Meatless Monday: Greek Baked Stuffed Tomatoes with Rice (Yemista)
Health, Hedonism & All the Delicious Things In Between
Category Archives: Meatless Monday
Last Wednesday, I gathered with 2,000 meditators in Central Park for ir collective evening of silence. After weeks of feeling like the world was on fire—a feeling that seemed unlikely to dissipate then, and has indeed in the last 24 hours, only gotten worse—it was a welcome reminder that the best way to fight fear is through unity and love, a sentiment that The Big Quiet calls “radical inclusiveness.” I’ve been thinking a lot recently about what this means around my table. In times of radical pain and ugliness it’s easy to retreat. To feel helpless, and then eventually, desensitized. It’s easy to feel that what you do in the world is trite. And as someone who feels barely qualified to solve the complex issues of gluten-free donuts, let alone world peace, I’ll admit to grappling with all of the above.
The brilliance of these Paleo sweet potato veggie burgers pretty much speak for themselves, so I’m going to keep today’s post brief. Mainly, because I just got back from California, and in addition to being in serious oyster and claw-footed bathtub withdrawal, my jet lag has rendered me barely fit to unpack my suitcase. More on our trip to Inverness soon. For now, veggie burgers. I’ve been experimenting with eating fewer grains recently. As much as such a pursuit makes my inner healthy hedonist stomp her feet, my skin has been off recently, so I’m hoping that upping my game on the clean eating front, will help things settle. I’m pretty sure there was a lot of sugar to blame along the way (I’m looking at you wedding night creme brûlée cups), so taking it easy on the carb front (if only … Continue reading
I often muse about the distinct, wholly cringe-worthy sensation of looking back over your old work. It reminds me of one of my favorite quotes, from one of my favorite crush-worthy nerds, Ira Glass: “For the first couple years you make stuff, it’s just not that good. It’s trying to be good, it has potential, but it’s not. But your taste, the thing that got you into the game, is still killer. And your taste is why your work disappoints you.” I thought lovingly of this remark, and gave Ira many winky-faces, earlier this week when I flipped through my first book, In the Small Kitchen. I had just gotten new bookshelves installed in my office and was in the process of anally arranging the piles of books that had previously surrounded my desk for 4 months, when the pink cover … Continue reading
When I first quit my corporate job to become a full-time food babe, I took on pretty much any gig that involved buttercream and not my naked body. I worked long hours in front of my computer bouncing between tabs of various recipe projects. I spent my days teaching 9-year olds how to bake homemade granola bars, and my nights lugging hundreds of mini meatballs to upscale Fashion Week parties, where no one wanted to eat them. And being a desperate freelancer trying to build word of mouth and make a name for myself, at the beginning, I often cooked a lot of these meals for free. That all changed with the great Tortilla Espanola fiasco of 2011.
Ever since ExpoWest, when you couldn’t turn a corner without running into a new turmeric product, I’ve been dying to try my hand at a golden milk recipe. This vibrant, frothy concoction is deeply rooted in Ayurvedic medicine for its anti-inflammatory healing power. My general rule of thumb for any type of anti-inflammatory eating is to eat the rainbow—a little trick that my acupuncturist, Heidi, taught me. And turmeric is pretty much as colorful, and as versatile to cook with, as it gets.
I completely failed you on my April confessions. So before we get into this simple 5-ingredient roasted beet recipe, let me quickly bring you up to speed. The main thing I wanted to recap was the #SpringPantryPurge! Holy moly, it was so amazing to see what other bloggers dug out from the depths of their cupboards. It made me feel much less alone in my hoarding ways, and like I was doing my small part to fight the depressing reality of food waste in this country.
Frozen veggie burgers were one of my four main food groups in college. When I lived off campus junior and senior year, the closest supermarket was a Whole Foods a mile away, which for those of us living in the bubble of college hill, might as well have been in a different city. So once a month I would make my pilgrimage there and stock up in the freezer aisle on healthy staples that would offset the biweekly late night pizza and chicken finger Fridays. Half the time I would come home to discover my go-to boxes of veggie patties and soy nuggets lying empty, ravaged by one of my drunk housemates the night before, and then considerately placed back on the freezer shelf. But on more auspicious evenings, usually during exams, I’d try to figure out interesting ways to … Continue reading
Occasionally when I’m feeling stuck, uninspired or in a kitchen rut, a little food angel arrives on my doorstep with a little dose of inspiration. This can happen in the form of a new cookbook (thank you, Love and Lemons) or a delicious restaurant dish (thank you, Los Angeles). But like many crumbs from the universe these days, the idea for this mujadara recipe came via facebook (thank you, Zuck). I’ve had the entire country of Lebanon on my culinary to-do list for some time now. And like kohlrabi and gluten-free donuts, I’m talking 4+ years. Enter my college friend Christen.