I haven’t blogged in a while, so that was my plan for today. Well, first I went to a craft fair and got some vegan ice cream, but then it was cooking or bust! I was feeling completely uninspired until a Facebook post changed all that. From my friend Steve: “Does anyone want some (potentially strong) scallions? We’re harvesting what we have in our terrace garden in order to make room for basil & tomato plants, and there’s more than what we can possibly use. Let us know if you want some!”
Happy moving weekend! Ok, I didn’t move. But with one roommate moving out and another one coming in to take her place, there’s been a lot of excitement and heavy lifting. Now that the dust has settled, we’re watching the Jinx and eating pudding cake.
My mom used to make chocolate pudding cake a lot, and now I know why. It’s so easy! You make a simple cake batter and put it in an 8 x 8 pan. Then you sprinkle on a mixture of cocoa powder, white sugar, and brown sugar. Then you pour on cold water, don’t mix, and throw it in the oven. Something magical happens: the cake rises to the top while the water and cocoa sugar mixture forms a pudding on the bottom. Delicious chocolate magic! Top with faux ice cream (doesn’t that make soy ice cream sound exotic?).
A few weekends ago I went away with some friends. We just traveled a few hours from the city and rented a house for the weekend (I’m going through an Airbnb obsession right now). My favorite thing to do on a weekend away, which should come as no surprise, is to cook big fun meals and get everyone involved. All my friends were on board, but this group came with lots of baggage. I’m dairy-free, someone else is gluten-free, and someone else is vegetarian. Oof! Daunting, right? It’s a good thing we’re up for a challenge.
Gluten-free desserts are often a hit-or-miss game for me. I have a few go-to recipes (see chewy chocolate brownie cookies), but baked apples might be my favorite. These babies are so much better than what probably comes to mind when I say “baked apples.” My friends in college would sometimes make these for us on long nights of baking. They are cored, plugged with peanut butter, stuffed with oats and chocolate chips, and plugged back up with more peanut butter. Pro tip: they make an excellent breakfast. They are so easy and SO good. Thank you Jacqui and Shira for this deeeelish recipe! The only negative is that they take about an hour to bake and the smell can really try my patience. By the time they were done in the oven during our girls weekend, almost everyone was asleep! We ended up with baked apples for breakfast and no regrets.
Today is a good day. There was a blizzard here in New York so the world is covered in a beautiful white blanket. And my office is closed! I get to spend a wonderful day on the couch with my roommates, cooking, eating, and watching TV. At some point I’ll probably venture out. If I had snowpants I would already have made a snow angel. It’s times like these I miss having a yard. Regardless of whether or not I go outside, there will definitely be hot chocolate.
I’ve been thinking of making yeast waffles for a while now. When we got out of work early yesterday, I decided last night was the perfect time to prepare them. I knew they’d make the best snow day breakfast. You let the dough rise in the fridge overnight and in the morning you get doughy, bready waffles. One of my favorite bloggers, Molly Yeh of mynameisyeh.com, has a recipe for yeast waffles that I instantly needed to try. They aren’t any regular yeast waffles, these babies are CHALLAH WAFFLES! Yes, you heard me. The recipe for the dough is similar to challah dough, and you knead in pearl sugar before throwing them on the waffle iron.
Can you believe it’s almost February? I’m trying to be a little better about eating seasonally. If I can help it, I’m trying not to get tomatoes in the cold winter months when they are obviously not locally in season. But guess what loves the winter? Squash! Kabocha squash, also known as Japanese pumpkin, is related to the pumpkin but it’s sweeter and less stringy. It’s also really starchy, but in a really delicious way.
Happy Holidays! It’s been a little while since I blogged, and honestly it’s been a little while since I cooked. I’ve had a busy month of I-don’t-even-know-what. Restaurant outings and babysitting nights? I guess. Anyways, this week I’m back in the kitchen! Yesterday I made eggs benedict with dairy-free hollandaise! It wasn’t photo ready so I’ll have to make it again but I can’t wait to share it with you.
Tonight was a soup night because this afternoon I had a dentist appointment. Apparently they aren’t joking when they tell you flossing is important. I had some cavities filled and a very numb mouth. Soup was all I could really handle. But by the time I finished cooking, I was ready to eat it. I could even feel my lips again, hallelujah!
Happy fall! Once you get past the very up and down change in temperature, fall is delightful. I’ve had a pretty busy couple of weeks. Last weekend I visited a friend in Philadelphia, and we went to a crazy amazing vegan restaurant called Vedge. We had fancy drinks, salt cured beets (think vegetarian lox), spicy Korean tofu, and incredible maitake mushrooms, among other things. It was so wonderful, if you’re ever around Philadelphia, I recommend it for meat eaters and vegans alike. We also hit the Italian market, which is a bunch of food stands with fresh produce, cheese, and meat all over the place. It was a great place to walk around and have a visual feast without even buying anything.