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…
October 20, 2008
Mustard greens, green beans, mixed potato mash, beets and a refreshing slaw: the Earth tones(grub care of SK) Pumpkin bread brown and apple crisp umber(grub care of SK)Pumpkin skin persimmon(Cary, NC) Gourd Green(Cary, NC) Majorelle Blue potatoes Steaming Celadon
March 5, 2008
I would be fibbing if I told that my visit to Ubon Rathcthani was not somewhat influenced by Uthayam Booniyom, a vegetarian restaurant run by some pretty amazing women affiliated with the nearby Buddhist temple. The huge open-air space is part fruit/vegetable market and part delectable, totally vegan buffet. The Read more…