Chocolate Pudding Cake



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?). Continue reading


Butternut Squash Soup
















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 Holidays from our apartment!

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Fall Butternut Squash and Tofu Ricotta Pizza with Porter Date Jam and Arugula


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.


Salt cured beets at Vedge– yum!

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Farmer’s Market Sandwich with Garlic Scape Pesto, Squash, Onion, and Tomatoes


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I’m reintegrating into real life after a great 4th of July weekend away. I went upstate with some friends, where we cooked and hiked, and went to an amazing sculpture park called Storm King Art Center. Check out the pictures below.

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Coming off that great weekend, yesterday I got to go to a camp for work. It was a nice day, and I was able to get out early enough to hit up the Union Square Greenmarket for some fresh summer produce. What could be better? The craziest thing I picked up was garlic scapes. I didn’t know what to do with them but I was ready for a food adventure. The internet said pesto, so pesto I did!

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The spoils from my trip to the farmer’s market, including garlic scapes, those crazy-looking green things.

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Crazy Sweet Potato, Apple, and White Bean Dip Sandwich



Stay with me. I know it sounds crazy. Apples and sweet potato in a sandwich? Together? Insane!

This sandwich is a hodge podge of two different vegetarian sandwiches I used to have all the time one summer while I was living in Cambridge, MA. I was doing an architecture summer program and we had very quick lunch breaks. I had the same sandwich about a million times, occasionally switching to a similar sandwich at a different place, and today I was feeling nostalgic. Continue reading

Rosemary White Bean Dip



After a few days away, I’m back from Thanksgiving and ready for something healthy.  This recipe is so easy and addictive, I needed to share it with you.  I’ve recently discovered the beauty of white beans.  They’re heart healthy, low in fat, and high in protein.  And they’re so versatile!  This dip consists of just a few ingredients, but feel free to add or tweak the recipe to your taste.  I hope you had a delightful and relaxing Thanksgiving!  Now, for a week full of salad.

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