January 22, 2015
Happy New Year! Brunching my way into 2015 with joy and excitement. I have a tower of plans, projects, and dreams for this year - all of which involve a healthy dose of risk and adventure. As always, I'm powering this spirit with hearty vegan breakfasts and the support of the sweetest friends and family. Tempeh scramble is an all-time favorite of mine, an easy go-to on Saturday mornings. Once you get the basic gist of this dish down, you can throw in any veggies you have around! My scrambles always include a whole bunch of lacinato kale, an onion, and a hefty chunk of garlic. Here's an outline of my process for making tempeh scramble, though I realize there are many ways of doing it!
1 block Tempeh (Lightlife's Flax is my favorite product on the market)
1/4 cup Bragg's Liquid Aminos
3 Tbs. apple cider vinegar
1/2 lemon, juiced
1 tsp. maple syrup
2-3 cloves garlic, pressed
1 tsp. olive or sesame oil
1 tsp. red pepper flakes
1 bunch kale or other vegetables
First, marinate your tempeh. Cut the block into 1/2 inch pieces and place in a small bowl. Cover the tempeh in 1/4 cup Braggs, 3 tablespoons apple cider vinegar, the juice of 1/2 lemon, 1 tablespoon maple syrup, 2-3 pressed cloves of garlic, and 1 teaspoon of oil. Let the tempeh marinate for 10-20 minutes while you prepare the vegetables and brew a pot of coffee.
Heat a cast-iron pan over medium heat. Drizzle with olive oil. Once hot, saute one chopped onion with a tsp. of red pepper flakes until transluscent. Add the marinated tempeh and pan-fry till golden brown and crispy. At this point, add kale and other vegetables (tomatoes, red pepper, etc) and saute till wilted. Top with a sprinkle of nutritional yeast and a few slices of avocado and serve with toast and fresh fruit!
December 17, 2014
December 15, 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!
November 24, 2014
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,
November 17, 2014
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,