Vegan BBQ Sloppy Joes (with Creamy Coleslaw)

Memorial Day Weekend is upon us, which means one of my FAVORITE food seasons is here! I’m a July baby, which means I was put on this earth for burgers, corn on the cob, peaches, pasta salad, BBQ chicken, and vanilla cones. I’ll just be here absolutely blissed out until October, when it all becomes pumpkin-flavored (and then I’ll still be blissed out).

Something else I love about summer food is that nobody cares if you look like a hot mess eating it – in fact, the messier the better. Barbecue sauce all over your fingers is the ultimate sign of happiness. Ice cream dripping down your arm is adorable. Corn in your teeth is the essence of beauty. Summer is (literally) dripping with nostalgia. Unfortunately, a lot of summer food (and barbecue food, specifically) isn’t inherently plant-based. I myself am not vegan, but I do strive to eat sustainably – and I believe strongly that plant-based eating should not be a barrier to delicious, nostalgic food. This recipe is an answer to that.

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Vegan Pumpkin Mac & Cheeze

NOTE: As a member of The Kitchn Cabinet, I was given free products from Daiya Foods in exchange for a recipe post. All opinions and thoughts in this post/all related posts are my own, and were not influenced by the company and/or its affiliates.

Happy fall, y’all! The weather here in New York is cooling down, the trees have started to turn, and you’d better believe I have decorative gourds and cinnamon brooms ALL over the place. I don’t know a single person who doesn’t love this season, and even if I did, I wouldn’t believe them. We all know they secretly ask for pumpkin syrup at the Starbucks drive-thru. (Just own it.)

This year though, I will admit that the crisp air is bringing with it some conflicting feelings. The beautiful spring and summer weather really alleviated a lot of cabin fever during quarantine, and it’s going to be a different situation when the weather gets colder. The holidays will be different than usual too, but since food is exempt from social distancing protocol, I’m soothing my worries by developing ALL the holiday recipes and preparing my kitchen for the cold weather. (Just ask the 15 qts. of homemade stock I made yesterday.)

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My Favorite Easy Shakshuka

Shakshuka is pure comfort food. It doesn’t have a season, and it doesn’t need a reason.

But oh, are there reasons.

Since I last posted in October, a LOT has happened, but the biggest news (which is news to absolutely no one) is that we are in the midst of a global pandemic. And in New York City, we were at the very epicenter for quite a long time and are still finding our way out. My loved ones and I have been fortunate in that we have been able to stay home and stay healthy. Although this is something we do not take for granted, it doesn’t diminish the fact that social distancing and living under quarantine for months can be mentally taxing.

A lot of my time in quarantine has been spent cooking and eating comforting foods and of course, making bread. It’s been great to see so many of my friends learning to make sourdough, because now I feel like part of a big club! 

But if you’re like me, you’re having trouble keeping up with your bread-baking habits. With a loaf in the freezer, a loaf in the bread drawer, two loaves proofing in the fridge, and jeans up in my closet that I haven’t worn since March giving me side eye from beneath a thick layer of dust, what am I supposed to do with all of this BREAD?! 

ENTER: Shakshukaaaaaaa.

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Heirloom Tomato & Fig Salad

The end of summer is upon us, and it’s bittersweet. Now that Labor Day Weekend has passed, many of us are resuming regular work or school hours, putting our beach supplies back in storage, and saying goodbye to cookouts and rooftop bars. But even if you do work normal hours all throughout the summer, there’s something about that post-Labor Day feeling (i.e. today, right this very second) that’s just kind of a bummer. But it doesn’t have to be.

I LOVE this time of year. It marks a transition from not liking how my violin strings sound 75% of the time (#gutstrings #humidity) to thinking they sound pretty okay 75% of the time. It means that soon, I can stop worrying about maintaining a pedicure and get my cute boots on until at least March or April. And soon, I can go apple picking and make ALL THE PIES!! But for now, it’s still technically summer for another month, and all of the perks that come with crisp, cool weather aren’t here yet. So how can one really make the most out of this weird, transitional SummerFall? Two words: fresh produce.

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Sesame Chili Potato & Cucumber Salad

As much as I like to think I keep it current with internet phrases and memes, more often than not I am actually embarrassingly out of the loop.

Exhibit A: Until a quick Google search about 5 minutes ago, I literally had no idea what a “hot girl summer” was, why everyone has been trying to have one, or where the phrase even came from. Even now though, I only have a vague understanding of the criteria. Does it require having a tan? If so, I’m automatically disqualified. But does it involve cooking in an air conditioning-less kitchen on a 100˚F day and questioning every life choice I’ve ever made? Then I guess I’m nailing it.

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