All posts in eating.

  • Savory sweet potato & chickpea wraps

    I was complaining to a friend this week about how all the vegetarian recipes I’ve made recently taste people who are diets trying to pretend they’ve made something good. Christy was surprised to hear this because she’s started cooking vegan this year and has had some really delicious recipes.

    Me: please share your secrets with me!

    Christy: Vegan thanksgiving wraps from Minimalist Baker.


    It was so good. It tasted like flavors! It’s the best thing I’ve cooked in a really long time. It also looks really fancy, but isn’t complicated. I feel like I know more about how flavors work now.

    My initial thoughts when I scanned the recipe 1) I was worried that it would be sweet because I saw sweet potatoes, cranberries, and cinnamon (which I associate with cinnamon-sugar, I guess) and 2) that it would be time consuming (though you don’t have to make your own flatbread).

    But then, Christy has never advised me poorly before and: we’re always scrambling to optimize our time, but for what? So we can spend more time staring at our computers? Pish-posh. Let’s do it!

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  • Butternut squash bread



    My mother makes this and it’s one of my favorites of all sweet breads. It’s very moist (almost like bread pudding) and not-too sweet. My mom tells me she adapted a banana bread recipe with butternut squash and used less sugar. I pretend it’s healthy.

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  • Eva’s stone bread recipe

    I’m over the moon right now.


    I decided to celebrate my last day of winter break by making the ‘stone cakes’ recipe that Eva gave me on my last weekend in Zürich (it’s translated ‘cake,’ but it’s more bread-like). It has to be one of my favorite breads ever, but, to be fair, I rarely come across a bread I don’t like. After it came out I was anxiously hovering over it waiting for it too cool just a bit to cut it….it was a success! Not the perfection that was Eva’s (I was missing some of the fruits & nuts and it looked a little different) but very yummy none the less!


    This was the recipe she gave me. Even the recipe card is lovely, isn’t it? I love her little picture of the 2x loaves. If you have a kitchen measuring device I would stick with her directions, but I also looked up and approximated the English version of the ingredients and here, dear readers, is your ticket to a better bread-dining experience:

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  • Vegetable soup to combat the cold


    Over winter break I was catching up with family and they were asking me about Pittsburgh and my general life. I told them I rarely go out and usually just bring a lunch & dinner to studio (since I’m usually there for 12 hours). So what do you make? I reflect on my semester and the meals I had made for myself. It was bad. Not in a bad-for-you way, but in a oh-that’s-sad way. A mash up of quinoa or rice plus x. I really do like cooking and always have the best intentions to make something a little less sad. But I usually forget one of the ingredients, time runs away from me, and I usually just end up randomly combining things.

    When I got back this week I decided to maybe eat a little better. But what to eat? It’s funny, you kind of think the only normal things to eat are the things your parents made for you. Unfortunately getting to the Asian market would be a day-long event for me and the public transit system. After searching around I found this recipe for vegetable soup I had saved a while ago.

    Soups seem very complicated to me, but this didn’t seem that bad. And—what, ho!—it turns out it’s just randomly throwing vegetables together in a pot. Perfect.

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  • The power to create the most important thing in my life…


    Game changer, guys. I learned how to make my favorite food: Bread. I’m now slightly more confident I can make Eva’s delicious Stone bread recipe that I enjoyed all summer.

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  • Something sweet: Country apple dumplings


    Terribly-easy-but-fancy looking recipe. Not particularly healthy (not at all), but I have reduced the sugar a lot from the AllRecipes original and thought it was still sinfully delicious. It’s one of the most popular recipes on the whole website. Give it a try with these simple alterations:

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  • Fluffy french toast

  • Salmon & snow pea lo mein

    I’ve been cooking a lot more since being in school. It’s nice!

    This recipe was originally for shrimp, but the salmon was on salmon was on sale so I subbed it in. Still good! It probably just depends on which you like better.

    Salmon (or shrimp!) Lo Mein with Snow Peas
    (Adapted from RealSimple)

    8 ounces lo mein noodles (I’m pretty sure I just used the whole 10 oz pack)
    2 tablespoons canola oil
    2 salmon cutlets (~1lbs)*
    1/2 pound snow peas, trimmed
    4 scallions, thinly sliced, white and green parts separated
    2 cloves garlic, chopped
    kosher salt
    1/4 cup oyster sauce (found in the Asian aisle of most supermarkets)
    2 tablespoons rice vinegar
    1 tablespoon soy sauce
    crushed red pepper, for serving


    1. Cook the noodles according to the package directions.
    2. Meanwhile, heat the oil in a large skillet over high heat. Add the salmon, snow peas, scallion whites, garlic, and ½ teaspoon salt. Cook, tossing occasionally, until the salmon is cooked through, 2 to 3 minutes.
    3. Add the oyster sauce, vinegar, soy sauce, and ¼ cup water; cook, tossing, until thickened, 1 to 2 minutes. Add the noodles and toss to combine. Serve sprinkled with the red pepper and scallion greens.


    It was good and very simple. I love that vague Asian goo tastes so good and I’m happy that I know two different ways to make it now. I over cooked my lo mien noodles a bit, but I was still happy. A little sriracha sauce at the end  never hurt anyone either :). (Carissa, I can totally eat tiny amounts of sriracha sauce now).

    * 1 pound peeled and deveined medium shrimp

  • Vegan & Oil Free Pancakes


    I don’t know if you remember, but a while ago Matt made these pancakes and I’ve been making them ever sense. Although yum-tastic, regular pancakes always give me stomach ache, and it’s so easy to make pancakes all the time if you don’t need eggs.

    Vegan Pancakes

    1 cup flour
    1 tbl sugar
    2 tbl baking powder
    1/8 tsp salt
    1 cup soymilk
    2 tbl applesauce*
    1 tsp vanilla extract
    cinnamon to taste (optional)

    Mix dry ingredients, then add the liquid ingredients and mix until just combined (lumps welcome!). Depending on how big you want your pancakes, this usually makes 6 pancakes for me. I use about a 1/4 cup of batter for each pancake, but I’ve started trying to make them smaller so they fit in the toaster :). 

    *Note: The applesauce is a substitute for vegetable oil. I always buy the little cups of applesauce which is about 6 tablespoons. I haven’t been measuring lately so my pancakes turn out a little weird, but I know when I first started using this recipe and was very diligent, I was super impressed that it tasted just like regular pancakes. 

    Pancake Tips

    • Wait until the pan is properly heated to medium before cooking. A sprinkle of water on the pan will sizzle when it’s hot enough.
    • Flip it when you start to see bubbles and the sides are starting to stiffen.
    • If your pancakes are thicker than you’d prefer, just add a little more milk.
    • According to either Joy of Baking or the internet, you don’t over-mix your pancake batter to make it smooth. Rather, just mix it with a spoon until all the ingredients are just combined and it’s ok if they’re some lumps, it’ll make the pancakes fluffier. (Of course, you don’t want to bite into a a bubble of dry flour either),
  • Tofu + Broccoli + Mushroom stir fry


    I hardly ever cooked in New York—small kitchen, was barely home, etc, etc. Trying to shake off the dust and after a few wonky recipes I think I have one that you might want to put in your mouth! Really, even if you’re a new cook, it’s going to be ok. I hope my directions aren’t intimidating: I’m not that good at writing them anymore.

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