December 17, 2014

Holiday Cards by ETC Letterpress!


I am delighted to share my new online shop featuring a collection of hand-printed and foiled holiday cards! http://etcletterpress.bigcartel.com/ These cards were produced in collaboration with Rachelle Sartini Garner and printed with care on a Vandercook Universal 1 press. All orders are shipped promptly from New York and packed carefully to ensure they arrive to you in mint condition.


ETC letterpress is a design and print studio specializing in custom invitations, stationary, posters, letterhead, and business cards. Follow us on Instagram at @etcletterpress and be on the lookout for more greeting cards and prints stocking the shop in 2015! 



For custom inquiries or to realize a project of your wildest whimsy, contact us at etcletterpress@gmail.com.
Wishing you a very festive holiday season!
NRG

December 15, 2014

The Veganette for Chickpea Magazine- Winter 2014



The holiday season is upon us with its hustle and bustle and in my corner of the world, towers of letterpressed cards and tangled half-finished knitting projects! I'm delighted and honored to be featured in Chickpea Magazine's Winter 2014 issue along with fellow collaborators Hope Dickens and Rachelle Sartini Garner. The Snow Day Menu features three delicious and easy recipes to warm even the chilliest of days. The Curried Sweet Potato and Kale Soup is spicy and earthy, paring perfectly with a hearty loaf of wheat-flecked Four Peaks Hearth Bread. For dessert, serve up an Apple & Rosemary Frangipane Tart and impress your guests with its sweet almond custard and fancy half-moons of apple.




The magazine is beautifully printed and is stacked with useful content including interviews with famous vegans Terry Hope Romero & Bryant Terry, recipes for candied herbs, and an eating tour of Manchester, England. Check it out and receive 15% off if you order today!


Wishing you a delicious holiday season!
NRG


November 24, 2014

Spicy Habanero & Maple Brussels Spouts


Here's an impossibly easy new recipe to pucker up mouths at your Thanksgiving table! Inspired by a non-vegan dish served at one of my favorite neighborhood restaurants, Saraghina, these brussels sprouts are spicy as all get out, sweet and salty with just the perfect amount of caramelized crispness. It takes just about 20 minutes and is the perfect addition to any meal. Pictured above on a stuffed Sunday brunch table surrounded by roasted potatoes, apple rosemary coffee cake, tempeh scramble, roasted romanesco, raw farm carrots, watermelon radish, and (of course) coffee. 

2 Tbs. Coconut Oil
1/2 - 1 Habanero pepper (minced finely- adjust to your spice tolerance)
1 lb. Brussels Sprouts (trimmed and cut in half length-wise)
2-3 Tbs. Pure Maple Syrup (adjust to taste)
1/2 tsp. salt

Heat the coconut oil in a cast iron pan over medium heat. Once melted, add the hot pepper and stir. A minute or two later, add the brussels sprouts and saute, stirring often, until they begin to brown. Season with salt and drizzle with maple syrup and continue heating until you reach desired carmelization. Taste for sweetness/ spice and adjust accordingly. Serve hot!

Yours in celebration,
NRG



November 17, 2014

Harvest Plate


Last weekend I winterized my rooftop garden and harvested the last of this summer's magic. What a delight and joy the garden was! I've learned a lot about container gardening, plantings, watering schedules, and soil needs- I can't wait till next spring to plant a new crop of veggies and flowers.  My summer meals could be characterized by the photo above, which was just developed with a batch of other surprises. The garden's yield was quite small so I would often make a harvest plate like the one above with a tiny pile of roasted okra, sauteed squash, vinegared kale, and raw sliced carrots. The recipes were very simple and plant-focused, using olive or sesame oil, garlic, vinegar, and salt to encourage the singularity and earthiness of each vegetable.

Yours under the the greyest New York cloud,
NRG

November 6, 2014

Non-Traditional Hosting- Part 1


Boy howdy do I love to host. There are few things sweeter than seeing your home full of close friends, hearts weakened by warm cinnamon buns, spirits light in the noon-sun, hands wrapped around coffee mugs. If you come to my house to eat, you come willing to perch a plate on your knees, eat out of a mug if we run out of plates and bowls, eat quiche with a spoon and pinch kale salad with chop sticks. This is non-traditional hosting. I do not have a kitchen table so if the weather is sweet, we move everything out of the living room window to the roof-deck for a picnic (see above and below). If the weather is sour, we huddle around a small coffee table, perched on couch-arms and benches.

photo by KM
I do not have matching plates or bowls -and I don't mean that in an Anthropologie-esque sense. These gatherings can be so sloppy at times that they'd send Martha Stewart running for the hills. But alas! Thank the heavens for the good people of New York! We're famously easy-going guests and non-traditional hosts, whipping up what we can with what we've got, dimming the lights ever so, making a curtain into a tablecloth, and lighting a candle for the extra touch of class.


Yours under a grey sky,
NRG

PS! The top photo was published first on my Instagram! If you aren't following me yet, you can find the pictures at @theveganette!