Sunday mornings are a funny thing in NYC. The streets flood with sleepy-eyed citizens, lugging their tired bones to the nearest purveyors of thick-cut brioche French toast to sop up any remaining traces of alcohol from bar-hopping, club-raving and fun-having.
Me? I like brunching. However, brunching in my kitchen, in my pj’s, in my fluffy bunny slippers is largely my preference.
Crêpes are something I like to whip up because they’re cheap, easy, delicious, versatile and a crowd pleaser… like me (hah!). You most likely already have all the ingredients in your pantry, so let’s get a-cookin’! ...
Hell yeah, it’s vegan. It’s also creamier, richer, fluffier and more chocolatey than any chocolate pudding I’ve ever tasted. It’s also good for you… like, really good for you. However, this pudding has a seriously secret ingredient. You can feel its creamy texture and benefit from all its nutrients, but you can’t taste it… not one bit.
Ingredient X: Avocado.
Cringe, recoil in fear, gag, whatever you need to do… then buck up and make the pudding. Used as a creamy base for any dessert or smoothie, the avocado will become neutral when paired with a dominating flavor. This time: chocolate!
recipe and pics after the jump...
Though I do love dining out on the cheap, there’s something wonderful about a home-cooked meal in the heart of Manhattan. Amidst the insanity this place welcomes and oftentimes creates, there’s a home to be had within it. On a quiet street, on a thunder-stormy night, in a tiny one-bedroom on the Upper West Side, there are scents of cumin and cinnamon and vegetables roasting in a frying pan. This is what I love. In the most impersonal city, it smells like home.
This recipe tastes amazing, and without a doubt, makes your house smell like home. Sweet potato tostadas are a go-to weeknight meal that’s packed with flavor and nutrition. It's a simple family-friendly recipe (serves up to four), or a meal that keeps on giving for two. The flavors work together wonderfully, and the interplay between spices and sweet potato makes for a dish with surprising depth of flavor. And, of course, everything’s better with some bubbly cheese melted on top...
What’s better than pancakes? Pancakes that don’t leave you feeling like a buffalo. Sometimes you just need that hint of carby taste to be completely satisfied. Faux pancake, flourless crepe, sweet omelette… whatever you’d like to call it, this does the trick. It’s hearty, sweet, full of protein and only 158ish calories. Not to mention, it takes about five minutes and really fuels you for the day...
Yes, I understand the average person would gag themselves at the mention of “tofu strips,” but I can proudly say, as a meat eater for 17 years, that these things taste freakin’ awesome. Think: spicy chicken nuggets, except crispier, healthier, and without all that freaky chicken. Not to mention, it takes literally 5 minutes to fry up as a semi-homemade snack. And there’s no better accompaniment than locally grown sautéed spinach and meaty Portobellos. Servings: 1 Ingredients:SoyBoy Caribbean Marinated Baked Tofu (or any other brand/flavor of baked tofu) Sunflower oil (or another high heat oil) Juice of 1/2 a lime Directions:1. Heat oil in pan 2. Thinly slice block of baked tofu into strips (each package contains two blocks) 3. Place strips onto pan and fry until golden on each side (about 2 minutes per side) 4. Squeeze juice of ½ a lime over strips Now it’s time to get creative! Place these strips atop salad, stick ‘em in a sandwich with vegan mayo, spinach and sliced tomato, or snack on them right outta the pan. They have a wonderfully unexpected kick and the lime adds a citrus-y dimension to the Jamaican flavor. Enjoy!
I like to think I'm a nutritious smoothie-making goddess. I've made smoothies that taste like ice cream. I've made smoothies that taste like cake. But never have I made a healthy smoothie that tastes exactly like a slice of sweet potato pie.Rich in vitamin A and antioxidants, this nutritionally dense smoothie tastes ridiculously unhealthy in a very good way. It's kinda like when you're sipping a chocolate shake and that little voice in your head goes: You shouldn't be drinking this. You shouldn't be drinking this. Put it down. Put. It. Down...
Ahh. Nothing better than a cool, thick smoothie to quell the spring heat. Now, before you go ahead and throw your pantry in a blender, remember there's quite a variety of smoothies to choose from: There are nutty smoothies and there are fruity smoothies... there are creamy smoothies and there are chunky smoothies... Me? I love 'em all. And that's why I created my nutty-fruity-creamy-chunky "AB & J" smoothie. Yeah!
Made from rich, creamy almond butter ("AB"), frozen strawberries (my interpretation of "J"), and banana, this smoothie is jam packed with protein, Vitamin E and potassium to fuel anyone through the day. Oh, and did I mention it tastes like ice cream?...
Oh, matzo… the unfortunate household staple for chametz-craving Jews everywhere. Now, I usually avoid this tasteless cardboard at all costs (Except when it’s dipped in chocolate. Everything’s better when dipped in chocolate. Everything.), but I received a disturbing call from Adam last night:
“I’ll eat with you tonight, but under one condition…I cook dinner.”
I fell out of my chair. I checked my pulse. I pinched myself. This was not a dream.
To give a little background, I’d say Adam cooks two things fairly well: Cinnamon Toast and Pop Tarts. To hear that he wanted to “cook dinner” for me is the equivalent of Oprah calling me up and shouting, “YOU get a car!!”…
Well, it’s another blizzardy, blustery day here in NYC. The streets are covered in a wonderful mixture of black ice and mush, and my warm apartment has never looked better. It’s days like these that I contemplate dropping everything and hopping a plane to the Florida Keys. Sweet air, sunshine, and oh, those juicy Florida oranges… which reminds me, I have one gigantic, lonely orange sitting on my counter. And some sugar. And some flour. Maybe if I can’t go to Florida, Florida can come to me… in cake-form...
Aside from NYC's recent transformation into the Arctic Tundra, life is pretty good! 8th Continent Soy Milk's Sara Lopez asked me to write a guest recipe post on her blog, 8cpassport.com. Check it out here or read below: "Hey there! Savvy Soybean here, veggie food-lover and digester of all things yummy in NYC. I love baking vegan, so when dairy-free extraordinaire Lopez asked me to whip up my favorite recipe with 8th Continent Soy Milk, I knew just the thing. You see, I’ve been a bit overzealous in my fruit purchases lately. Crates of tangerines, bunches of bananas, bogs of cranberries… I like to think it’s motivation. I also like to think I can eat it all. But 99% of the time I wait too long and end up with something even better: bananas mushy for banana bread, plums soft for muffins, and apples just a day too ripe for anything but Vegan Jewish Apple Cake...
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