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! 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
Wishing you a very festive holiday season!

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!

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,

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,

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,

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

November 3, 2014

Fresh Cashew Mozzarella!

One month after receiving my copy of Miyoko Schinner's book, Artisan Vegan Cheese, I have finally begun my forays into the mystical world of nut cheeses. Giving up cheese was the hardest part of going vegan for me. I loved the smell and taste of pungent, aged cheeses and the beauty of a well-rounded, fruit-and-jam-loaded, olive-garnished cheese plate. I discovered Dr. Cow's nut cheese a few years ago and since that time, have spent hundreds of dollars on their delicious product (I kid you not!). In a dual effort to minimize my food budget and to learn new tricks, I've started to make my own!

This buffalo mozzarella was incredible! The cheese has a near-perfect consistency and only takes a few days to make, as the bacteria is cultured from pre-made vegan yogurt (I used plain coconut). I enjoyed this cheese on many caprese salads and sandwiches this weekend, drizzled with balsamic vinegar and EVOO and sprinkled with Himalayan pink salt and fresh pepper. I know it's the end of the season for caprese, but there are still some good tomatoes out there! Enjoy them while you can.

You can find Miyoko's recipe here on her blog-

To a cheesy life!

October 27, 2014

Deconstructed Sushi Plate

Woosh! This year has been racing along at an unmatched speed and I've been like a dry leaf in its gust, dreamily floating from project to project, getting stuck in a gutter or two and catching a few glimmers of light along the way. I'm just returning from two glorious weeks out west spent camping, climbing, and eating at some of the best vegan restaurants (list to come)! I realize I've been a bit neglectful towards the veganette as of late but am happy to see that so many of you are still using it as a source for recipes! Thank you for your support and readership!

Deconstructed sushi is one of my favorite weekday meals. Use whatever veggies you have around and get creative about your slicing techniques! I like to incorporate a few hot items to the plate along with the seasoned rice, but if you're in a hurry, raw toppings will do just fine. This week's special included a baked maple tofu, green meat radish, roasted acorn squash seasoned with mirin and sesame oil, cucumbers, slivers of purple carrot, avocado, and celery leaves!

To make perfect sushi rice, cook short grain as directed (I use Nishiki or Botan brands). In a small saucepan, heat 1/2 cup rice vinegar, 1 teaspoon salt and 2 tablespoons sugar until dissolved. Pour over the cooked rice and stir with a wooden spoon. Allow to cool slightly while preparing the vegetables.

Yours in celebration,

August 8, 2014

Raw Stuffed Squash Blossoms with Cashew Mint Filling

Munching on flower blossoms is like taking bites out of the sun! Truly, there is nothing more delicate and classy than adorning a plate with a few ruffled petals. I'm new to the whole edible flower scene, but supposedly you can consume snapdragons, geraniums, even roses (!) though it's hard to find these beauties untainted by pesticides. For that reason, I've been sticking to boxes of these golden squash blossoms from the Fort Greene Farmers Market  and have been trying them in all sorts of recipes. Does anyone how to go about making candied violets? I'm dying to try them on a birthday cake. Can't you imagine it? A layered vanilla bean cake with a creamy Madagascar custard filling and pillows of fluffy buttercream, pink from a tint of beet juice, little candied violets floating on the peaks. Perfection! Okay, I've gotten ahead of myself and drifted into sugar-land.

The recipe, the recipe! Here it is- nothing too fancy! I'm not into deep-frying, especially in the summer, so this is an unusually raw take on the whole stuffed squash blossom business, with flavors inspired by a delicious plate of tamales I enjoyed at Pure Food and Wine. Serve with a swirl of mole on a pile of fresh sweet corn. Best eaten outside under the summer sun!

1 cup cashews (covered in water and soaked overnight)
2 tsp. white miso paste
1 Tbs. nutritional yeast
1 Tbs. olive oil
juice of 1/2 lemon
1 Tbs. fresh chopped mint

Drain cashews and blend in a food processor until gritty. Add the miso paste, nutritional yeast, olive oil, and lemon and blend until smooth. Add water, salt, and lemon juice to taste. Mix in the chopped mint and stuff into fresh blossoms! Serve over fresh sweet corn and avoid the stems- they can be quite bitter.

To the weekend!

July 10, 2014

A Tomato Grows in Brooklyn

This summer I have the most delightful weirdo garden growing on my roof in Clinton Hill, Brooklyn. It's been a really fun project with a healthy dose of trial and error (tomato plants blowing over in the wind, rainbow chard flu) not to mention the combined effort of many (thanks PS and HD!) to simply get the planting supplies to the apartment! It's funny how difficult starting a garden can be, especially here in our car-less, stair-filled, brownstone universe. I'm happy to report that many of the plants are doing well despite my amateur status and that we recently enjoyed the first tiny strawberries (pictured above). They were sweet and bright, delightfully unlike the store bought varieties. 

A few of the herbs were planted from seed, but many of the plants are from my favorite neighborhood store, Natty Garden on Dean Street. Check them out! Lots of organic soils, bat guano, and the funkiest succulents in town. A few of the tomato plants are from the Park Slope Food Coop, starters from Hepworth Farms upstate.

In this corner we've got two tomatoes chasing the bright sun (out of the frame!), lemon verbena, chives, basil, dill, alyssum, and dusty miller. Along the other side of the porch are poblano peppers, bell peppers, more tomatoes, rainbow chard, collard greens, strawberries, mint, sage, and coxcomb. I've been shuffling things around throughout the month as the sun moves, and painting the pots with affirmations (plants need a little positive encouragement too, right?).

Please pass along any advice you have for container gardening! I'm just learning as I go and would love to hear your tips on watering throughout the day and resupplying nutrients after the plants drain the soil. Remember when Ron Finley told us that growing your own food is like printing your own money? Well, it is. I'd love to see more guerrilla gardens in New York and am thankful for organizations like 596 Acres who are making them happen in abandoned lots!

Breaking in the dog days with whatever chill can be harnessed,

July 8, 2014

Lemon Coconut Cake

This is my favorite summer cake recipe from the beloved Veganomicon by Isa Chandra and Terry Hope, dressed up in a thin drizzle of icing, rosemary sprigs, and curls of sour lemon. To make the lemon glaze, simply whisk freshly-squeezed lemon juice into confectioners sugar until it reaches the desired consistency. Pour over the cooled cake and top with some fancy shredded coconut or birthday candles, depending on the occasion!

1 1/2 cups granulated sugar
2/3 cups canola oil
1 (14-oz) can coconut milk
1/4 cup soy milk
1/4 cup fresh lemon juice
3 Tbs finely grated lemon zest
2 tsp pure vanilla extract
3 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 1/2 cups shredded unsweetened coconut

Preheat oven to 350. Lightly grease a bundt or circular springform cake pan. In a large mixing bowl, mix together the sugar, oil, milks, lemon juice, zest, and vanilla until combined. Add in dry ingredients, folding the coconut in after all ingredients are combined. Pour into pan and bake for one hour (or until a toothpick or knife inserted comes out clean). Remove from oven and let cool for 15 minutes or so before flipping over to release. Once cooled, top with icing or simply dust with a bit of powdered sugar. 


June 30, 2014

Notes on Vegan Camping

“Thomas Merton wrote, “there is always a temptation to diddle around in the contemplative life, making itsy-bitsy statues.” There is always an enormous temptation in all of life to diddle around making itsy-bitsy friends and meals and journeys for itsy-bitsy years on end. It is so self-conscious, so apparently moral, simply to step aside from the gaps where the creeks and winds pour down, saying, I never merited this grace, quite rightly, and then to sulk along the rest of your days on the edge of rage. 

I won’t have it. The world is wilder than that in all directions, more dangerous and bitter, more extravagant and bright. We are making hay when we should be making whoopee; we are raising tomatoes when we should be raising Cain, or Lazarus.

Go up into the gaps. If you can find them; they shift and vanish too. Stalk the gaps. Squeak into a gap in the soil, turn, and unlock-more than a maple- a universe. This is how you spend this afternoon, and tomorrow morning, and tomorrow afternoon. Spend the afternoon. You can’t take it with you.” 

-Annie Dillard, Pilgrim at Tinker Creek

The summer has been racing along at an unmatched speed! I've been spending my days and nights outside, zooming through the Berkshires on two wheels, climbing cautiously on cool granite, gazing across western horizons, showering in waterfalls, and sleeping under star canopies. Oh, how I love the summer! One of the nicest ways to ravish the sweet summer weekend hours is to go camping with friends. Here are a few ideas for meals I've made recently using this little setup (pictured below) and cooking over a fire.

Camp stoves can be difficult to light, especially if they are built to be small and light for backpacking or bike touring, and temperatures are hard to monitor. For that reason, your best meals are ones you can re-hydrate easily in boiling water. On a trip to Yosemite last year, LB taught me to dehydrate homemade chili, curries, even hummus! We whipped up a version of Texas Thai Lentil Curry  using red lentils and adding broccoli. We spread a thin layer of the prepared curry onto the dehydrator sheets and voila! Hours later we had funky chunks of lentil curry, ready for the trail. 

Oatmeal is perfect for breakfasts- choose quick oats or soak steel-cut overnight. Bring lots of fun toppings like coconut, raisins, cranberries, cherries, cinnamon, and almonds to pack protein and flavor that will stick with you all day! Don't forget to pack ground coffee! You can use a simple cone drip for a pour-over style or (if you're uber fancy) spend the big bucks on something like this.

If you're camping at a site that has one of these nifty grates, you're in luck! Tap into your gourmet side with these easy foil pockets. Just be sure you don't have to bike too many miles with the groceries on your back! We used small red potatoes, zucchini, summer squash, mushrooms, onion, garlic, red pepper, vegan sausage, and parsley. Arrange on foil and drizzle with olive oil, salt and pepper. Wrap completely and place on grate. Cook time varies hugely considering the grate's proximity to the fire and the heat of your blaze. Use two sticks to carefully flip the packet over.

Alright campers, are you airing your tents out yet? I'll leave you with this shameless gesture, the goofiest picture of me ever taken by sweet KM during a summer camping weekend in Mass, geeking out about sausages! I cannot recommend enough the deliciousness of Field Roast Sausages when slung over a campfire. FR, if you can hear me, please pay me for this endorsement in a lifetime supply! 

If you're looking for me, I'm the one wearing Chacos in midtown.
Yours under a blue sky,

PS- Also, must I remind you of ramen? RAMEN RAMEN RAMEN is delicious. Buy a vegan kind at the health food store and throw in a bunch of hot sauce, some tempeh, and veggies like bok choy, scallions, carrots, and mushrooms!

May 5, 2014

Vegan Crepes with Lemon Rhubarb Sauce

After a month of work travel, I am at last re-situated in my sweet and tiny sun-blessed apartment in Brooklyn. What a privilege it is to have a kitchen again and to muddle around it aimlessly for hours, rubbing fresh herbs, smashing garlic cloves, and filling press upon press of coffee. Spring's first crops are some of my favorites and on Saturday, the coop was overflowing with asparagus spears, sweet peas, and spicy radish. These slender ruby stalks of rhubarb poked out of my backpack as I rode down 6th Avenue, groggy in the morning sun. If you're up for something other than a delicious Strawberry Rhubarb Pie, try this sweet saucey filling for crepes or pour it over a stack of pancakes.

1/2 cup water
1/2 cup brown sugar
4 cups fresh rhubarb (chopped)
1/8 tsp. nutmeg
dash cinnamon
zest of 1 lemon
juice of 1/2 lemon

In a medium saucepan, heat the water and brown sugar to a boil. Add the rhubarb, nutmeg, and cinnamon, and stir. Lower heat and simmer for 10 minutes, uncovered, or until the rhubarb has softened. Remove from heat and stir in lemon juice and lemon zest. 

Yours under a 3 foot tulip,

March 4, 2014

Cinnamon and Cardamom Coconut Milk Ice Cream

I spent my birthday weekend in Florida, embraced by the warm sun, surrounded by fruiting trees and generous hosts, shoulders bare. Days filled with unplanned hours began and ended with sweet espressos in hand, perched between golden angles of light. How wonderful to be in the bare under the sun after so many days of layers! A friend suggested this recipe for my birthday treat. I can't believe I've never made ice cream before! The results were delicious, an icy, creamy delight with just the perfect amount of sweetness and spice.

2 full-sized cans of coconut milk
2 tsp. vanilla extract
1 vanilla bean
1 tsp. cinnamon
1/4 tsp. cardamom
2 pinches salt
1/2 cup pure maple syrup

Fortunately, our hosts had this wonderful machine that churned the ice cream slowly into a gorgeous velvety cloud. Just 20 minutes of rotation in the freezer bowl, then place the cream in the ice box for a few hours.

Dreaming of summer,

February 21, 2014

Curried Sweet Potato & Kale Soup

This winter season I have enjoyed numerous celebrations and dinner parties with women, many involving spicy soups and long fiery chats to warm the body and spirit. This particular soup was enjoyed in the abundant home of KM with sweet BKLG and DM. It is always so great to cook together. This soup was a product of many different voices, hands, ideas, and was a delicious surprise! I'll do my best to recite the recipe as closely as possible. Serve with roasted cauliflower, salad, and toasted cornbread!

2 tablespoons olive oil
1 large onion, diced
2 inch piece of ginger, peeled and minced
3 cloves garlic, pressed
3 chipolte peppers, diced
1/2 tsp. tumeric
1/2 tsp. cumin
4 cups vegetable broth (heated)
3-4 sweet potatoes, peeled and cut into small cubes
1 bunch kale, trimmed and chopped
1 tsp. maple syrup
juice of 1-2 limes
fresh cilantro

In a large soup pot, heat the oil. Saute the onion and ginger over medium heat. After a few minutes, add the garlic, spices, and peppers, and stir. Add the veggie broth and sweet potatoes and bring to boil. Lower heat and let simmer until potatoes are cooked through, about 7 minutes. Add the kale and maple syrup and stir until wilted. Remove from heat and add lime juice and freshly ground pepper. Taste for salt/ spice and adjust accordingly. Garnish with chopped cilantro!


February 15, 2014

Grilled Tofu with Nancy Holt

photo by jordan squires

Celebrating the life of artist Nancy Holt and remembering a trip taken years ago across the Great Basin Desert to see this pictured work, Sun Tunnels, where the vast expansive desert is framed and collected between a composite material and it's absence. I'm so inspired by this work. Holt felt a sameness with the West, with the desert, and describes this connection to landscape in words that resonate with my spirit. She extended herself into the work and its engaged landscape in a way that was unpretentious, "thrilled" by the desert's seemingly undiscovered potential, its mysterious edges, its complex ecosystems.

What does it mean to make sculptures far off the dirt road, traceable only with GPS and directions that, when realized, appear as blue squiggle lines trailing across an expanse of uninterrupted beige? Generous and situated, available to all who choose to make the voyage, with no rules or fees or hours or dress code, this work offers itself without constraint.

When we visited Sun Tunnels we sat in their shade. We grilled maple tofu on the camp stove.  

Thankful for the many accomplished women whose work inspires me to challenge the systems and structures of art and its market, to be precise and decided, and to play! To enjoy exploration into the mysteries of the land that are, in essence, explorations into the mysteries of our selves and each other.


February 13, 2014

The Veganette for Earth Eats: Apple Cranberry Heart Tartlettes

Snowed in this Valentines day? Surprise your main squeeze with these delicious and simple heart shaped tartlettes. Hallmark sham or not, the day offers another reason to be thankful for the people we love and to remind them that they are wonderful, delightful, celebrated parts of our lives! Even if you are an omnivore, take a risk and leave the butter and eggs behind when whipping up these little hearts (what's romantic about dairy factory farms)?

The simple crust can be easily pressed together into funky heart shapes, a fun project for kids, or rolled and cut into perfect hearts. I use apples and fresh cranberries here, but the recipe will work with any fruit! Pears and Raspberries would be a delicious combination!

Head over to the Earth Eats blog to see the complete recipe!

Yours under a pile of snow,

January 28, 2014

The Veganette for God's Love We Deliver!

Are you feeling healthy today? I feel fortunate to have the energy and strength to go to the store, buy groceries, and cook meals in my home. When you are living with a serious illness, these daily tasks become much more challenging. God's Love We Deliver is a non-sectarian organization that cooks and delivers specifically nutritious meals daily to New Yorkers battling with life-altering illnesses. As someone who strongly believes that food can heal, I find their compassionate work inspirational!

Join me and many others in supporting their vision! I'm joining the Big Love Weekend in an effort to reach their fundraising goal of $100K! My goal is to raise $500 in the next two weeks which would go directly to supporting the preparation and delivery of 50 meals to GLWD's clients and their primary caregivers. I am blessed to feel well, today! Please consider donating to the work of the organization through the below link.


January 14, 2014

Mindful Dishwashing

In his beloved text, Miracle of Mindfulness, Thich Nhat Hanh  speaks of simple ways to maintain consciousness in all aspects of our lives, even in the most mundane of moments. This year I am encouraging mindfulness to pervade through my days so that I can be more present with my thoughts and with those around me (read- leave the iPhone at home). This is a photo of my sweet friend CB's dish-washing station in Michigan. She cultivates many plants in her sill that are great company for sudsy sessions. I make a lot of dishes when I cook, so mindful dishwashing will be a challenge that I will be able to spend significant time practicing.

A bunch of new photos are up on the tumblr. Check them out!

From a cloud of raindrops,

January 13, 2014

Simple Wheat Loaf with Herbed Butter

Check out this photo from a snowy day now long gone! I made this hearty loaf and a jar of herbed garlic butter and brought them to the print shop to accompany a long day at the Vandercook. At the shop, we all work really hard on our own projects and are billed by the hour, so we do our best to be efficient! This sometimes means that we are very focused and don't do much chatting. Call me midwestern, but I often find myself missing the collaborative studios of my past with their inked-up boom boxes, storytellers, and dog piles. With the spirit of Michigan in tow, I do my best to keep my co-printers well-snacked with whatever is fated to bring on the chatters, gluten first!

I've published this recipe a number of times and am constantly re-visiting its words. This is no deluxe sourdough or seeded rye, but it is a great partner for soups and sandwiches alike with its hearty crunch and soft, puffy interior.

3 1/2 cups high gluten flour (or all purpose if you don't have HG)
1 1/4 cup whole wheat flour
1 1/2 tsp. salt
2 tsp. yeast
1-2 cups warm water
1 1/2 tsp. sugar

In a large bowl, stir together the fours, salt, and yeast. Using a large ball jar, mix 2 cups of warm water with the sugar until dissolved. Slowly add the water while stirring (you may need more or less water) until a loose ball forms. Knead on a floured surface for ten minutes until very elastic. Place in a large oiled bowl and cover with plastic. I use old grocery bags here to cover the bowl completely. Set in a warm place to rise for 1 1/2 - 2 hours. Once the dough has doubled, punch the dough down and form a tight ball. Place the ball in a floured towel to let rest for 20 more minutes. Place a shallow pan with 1/2 inch of water in it on the bottom of your oven. This will help keep the environment humid and will ensure a nice crumb! Preheat your oven to 475. If you are baking in a cast iron pan, Place the cast iron in the oven to heat. Once the oven is preheated, carefully remove the pan and coat with a little oil and cornmeal. Place the floured loaf in the pan and slash with a big X. Reduce the heat to 400 and bake for 30 minutes or until golden brown and hollow when knocked.

Garlic Herb Butter
1 large clove garlic (crushed)
1 pinch salt
1 Tbs. dill (chopped very finely)
2 tsp. flat leaf parsley (chopped very finely)
fresh ground pepper
3/4 cup earth balance or vegan margarine

Using a mortar and pestle, crush the garlic into the salt. Add to softened butter with the herbs (and any other fresh herbs you have around) and finish with freshly ground pepper. Let chill for an hour before serving.


January 6, 2014

2014! The Veganette on Instagram


Ahoy 2014! I'm tip-toeing my way into the 21st century by finally joining Instagram. It's the first of a few blog-related resolutions aimed to enhance The Veganette's online presence and functionality. Instagram gives me a way to see where the recipes are used, so please tag #theveganette when posing a photo of a dish inspired by the blog! It will remind me that the recipes archived here are used and enjoyed! Please follow the feed and bear with me as I try to learn to take photos with my phone :).

Happy New Year!