November 26, 2015
Happy Thanksgiving! I am grateful for a successful Thanksgiving meal created in our new kitchen. The renovated space improved work flow in a tremendous way. And the dishwasher–a game changer. Here are the food highlights: A flavor-packed stuffed seitan roast, mashed potatoes, apple pomegranate pumpkin rice, and creamed corn.Check out these amazing Read more…
November 22, 2015
Every year I take home the pumpkins in my classroom and turn them into cupcakes, highlighting the delicious circle of life. After baking the different pumpkin varieties until tender, I scoop out the flesh… …and blend away in the food processor. Ok, so I processed one of the pumpkins from the porch Read more…
November 10, 2015
First, a quick appetizer before my dinner date: Clementine Bakery in Clinton Hill, Brooklyn. My last (and only) visit was when they had recently opened their doors. They’ve grown up well! Now: dinner. In the great expanse of New York City, sometimes an eatery can exist without showing up on your radar field. Read more…
October 4, 2015
With Hurricane Joaquin worries put out to sea, I had my first proper weekend after my first proper full week of working, finally. Summer is officially gone. It’s back to the grind. Kitchen renovation cookies, with just a pinch of sawdust. Various gourds for the stoop as October is here, Read more…
January 25, 2015
I feel like January always flies. In the gung-ho of setting productive routines for the new year, time is used optimally. And so it is moves swiftly. Here are some photos of its food choices. I did a week of gluten-free-ness, which started with these gluten free pancakes. And my lunch, Read more…
January 3, 2015
I want to make more stuff from scratch in 2015. (I don’t know if it is the pouring over the Oh She Glows cookbook that I got for Christmas or a renewal/resolutions thing.) But I started doing just that, focusing on turning over the dormant items in my pantry, fridge, and freezer. Read more…
December 28, 2014
Christmas means running around… with cakes. It was the gorgeous whirlpool bundt that decked the halls. First, in pumpkin chocolate chip, using the last of the fall’s pumpkin puree. A breath of downtime with the Netflix yule log and the waiting Christmas tree. Another bundt for another Christmas! This time, Read more…
December 23, 2014
The holidays means increased baking duty. I deliver eleven–a poison test out of respect for recipients of course. This batch was for my class’s fundraiser. Then there was my classroom holiday celebration. They got unfrosted cupcakes to dress up how they pleased. My chocolate butter cream-filled (and of course vegan) batched Read more…
November 20, 2014
Every year, my classroom blog becomes my food blog. They spent October and most of November on Hercules. Now it is time for the 4th annual Harvest Festival Pumpkin-Cupcake transformation. It is time they turned into cupcakes already! After some roasting and pureeing, they became cupcake batter along with a pile of Read more…
November 30, 2013
My white and regular pumpkin puree layer cake with vanilla buttercream and cinnamon glaze. Jay Astafa‘s amazing cashew cheese wheel… and his Thanksgiving meal, though my re-plating killed his presentation. Pecan-crusted seitan, parsnip puree, creamed corn and sauteed kale. Amazing. An impromptu trip to Chelsea Market: Lunch at Beyond Sushi Read more…
November 24, 2013
Processing my pumpkins marks the unofficial start of the holiday season! The first one to get roasted is my classroom pumpkin. I usually make cupcakes from the puree. The kids get excited about it… and I like showing them that vegan baked goods can knock their socks off. It’s a win-win. Read more…
November 9, 2013
Every once and awhile, I splurge one of them fancy pants supper club dinners. And almost alway with fellow veghead CP. We find some justification for the splurge. Maybe there is a birthday that past a few weeks ago. Maybe there is some emotional epiphany that needs a proportionate intake Read more…
October 19, 2013
We recently visited the Jersey Shore, by accident really. Our fumbly roadtrip had us arriving at Kaya’s Kitchen, Belmar’s down-home vegan eatery, in the awkward span of time between the old lunch lull and prior to the start of the dinner menu–which is unfortunate, as I had my heart set Read more…
December 22, 2012
I made beautiful pumpkin spiced cupcakes and a pastry bag of vanilla buttercream for my classroom party. Luckily I made enough to have a bunch to take back home. The kids didn’t know what to make of cupcakes that were not chocolate or vanilla. After a light sprinkling of Madecasse Read more…
December 15, 2012
I’m still making pumpkin recipes. With one container down and the next out of the freezer, it was time for a savory pumpkin recipe. For now. Thankfully VegNews gave me a hot tip in their holiday recipe compilation: Pumpkin Sage Quinoa. Pumpkin Sage Quinoa I’ve decided that I want a Read more…
December 9, 2012
It was time to say goodbye to the beautiful pumpkins that graced my home and classroom for weeks. I really love this part. Opening ’em up, pulling their stringy innards and seeds from their packed, dense flesh with my bare hands, I imagine the procedure is akin to butchering. Processing Read more…
October 22, 2012
Did you have this book when you were a kid? I did. I remember loving it. And poof! A (maybe) far-too-introspective child was created, with a deep love for the under-dog. Pure and poignant Charles Shulz. Is there an equivalent today? Maybe there are iPad apps? Not sure. Happiness is Read more…
October 17, 2012
#1: Pumpkins #2: Hearty Loaves #3: Bright, October sun #4: Migrating birds #5: My being missing in action, inundated with all things 10-year-old.
November 24, 2011
I’d like to cook a proper Thanksgiving feast, but it’s not that simple unfortunately. It’d have to be a reheated prepared meal. And thankfully, that ain’t bad at all. With a Whole Foods near, it’s convenient enough. I ordered their Vegan Field Roast with an extra side of Brussels and popped Read more…
November 21, 2011
Processing pumpkins is fool-proof. Make a sloppy cut around your pumpkin and scoop out its innards. What a delightfully slimy feel the pumpkin’s stringy fibers have. Overcook in an oven until tender flesh takes an easy puncture. Scoop to the back of the skin and puree and you’re done! I Read more…
November 28, 2010
Maple. Buttercream. Sloppy. Piping. Cinnamon. Snow. Wheatmeat. Croute. “Who’ll. Win?” Left. Over. Weekend. Morning. Super. Pretzels.
November 22, 2010
Two little pumpkins have sat on my desk at work since I thought “Pumpkins! Already?!” Now Halloween is long gone and Thanksgiving is upon us. I brought those cute little pumpkins home today to help me bake up some seasonal cupcakes for my grade’s Thanksgiving Feast, the first of the Read more…
June 15, 2010
Candle 79‘s Black Bean Pumpkin Seed Burger (Upper East Side) Pro: It’s absolutely yummy, polenta fries Con: It’s also a mush-fest, pricey Josie’s NYC‘s Organic 3-grain vegetable burger (Upper West Side) Pro: Quinoa, bulgur & cous cous-oh my! Con: A bit pricey Goodburger‘sVeggie Burger (Union Square) Pro: Separate grill, good Read more…
January 2, 2010
It’s time to clear out the pantry and put to use the season’s leftover ingredients. This is first in a series of pantry cook fest postings: Pumpkin coconut and shallot soup, from the ton of puree from processing my Halloween pumpkin. Seitan loaf, stir-fried. I made a dry yet flavorful Read more…
December 23, 2009
Having a big, fat still-healthy pumpkin leftover from October, I decided against purchasing the easy can of pumpkin puree for my chocolate pumpkin pie for my class’s holiday breakfast. No, no no, I would process the big gourd myself! Sure, I have a whole day to kill. Sure, I love Read more…
October 25, 2009
Mighty O of Seattle. The best vegan donuts I’ve tried so far. Granted I have yet to hit any other solely vegan donut shop, I can’t see anyone having a more superior real donut than Mighty O. I got the glazed all the way to the left. So good. FoodSparrow Read more…