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Spinach-Tofu Quiche Two Ways

August 24, 2014

Tofu Quiche

My mother has this amazing skill of concocting delicious, seemingly complicated recipes that are surprisingly simple to make. One of my favorites was a spinach-tofu “quiche” (I realize I don’t eat the major ingredients involved in quiche) that I made throughout college. But when I stopped eating eggs, the recipe kind of fell apart—literally. I’ve been missing it for the past four years, but recently I discovered two great recipes: one is reminiscent of my mother’s version, and a second uses many of the same ingredients but has a totally different taste and texture. 

One Way

The first is inspired by a recipe on Oh She Glows, a blog that friends have been encouraging me to check out for a while and which this recipe has convinced me to check out more regularly. You’ll notice my photo looks a bit different than hers, mostly because I decided (in this iteration) to not blend the tofu in a food processor and instead to just let it crumble, the way my mom does. Both ways are delicious and you should try both to see which you like best. I also used the same crust for both, not the somewhat complicated/gluten-free one in this recipe. 

Second Way

The second is from another new favorite, Sunday Morning Banana Pancake, where I basically did the opposite: I blended the tofu instead of crumbling it. But again, you can (and should!) try it both ways. This has become a family favorite, especially for my sister, my favorite co-chef.  Read more…

#gazpachoweek

August 16, 2014
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Hi there! It’s been a while. I can give you lots of excuses (I moved and have a tiny kitchen is the easiest) but I’m hoping to be back, with a promise that I can’t possibly keep to post once a week. That’s part of the inspiration behind #gazpachoweek, aka my way of dealing with August boredom on Instagram + my parents’ incredibly generous birthday gift. This past week, well, work week, I made five gazpachos (you can argue with that definition, but the recipe writers all called them gazpachos, so I allowed). Two of which were delicious, one of which was great, two of which I will not be making again. 

Monday, Romesco-style (via Mark Bittman) 

DELICIOUS. Would make it again in a second. 

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Hamounscones

February 20, 2013

Instead of pretending you like hamentaschen, try a Purim hamounscone, my Not Your Bubbe’s Recipe for Jewcy. Thanks Jackson Krule for the great photo.

Scone

Thick Navy Bean Soup

November 2, 2012

Last night, I hosted two friends who were displaced (but thankfully completely safe and dry) due to the tropical storm (formerly hurricane?) called Sandy. The temperature has dropped quite a few degrees as a result, so I decided to make a hearty soup and pair it with foccacia and kale salad. (I somehow forgot to take pictures beyond the soup-making stages.) Best part of this soup? The thickness from the pureed potatoes. Inspired by a veganized version of “Senate Bean Soup” I saw on Healthy Happy Life I gave it a try. According to Kathy

The tradition dates back to the early 20th century. There are two stories about the origins of the daily bean soup request. The tradition is thanks to either Senator Fred Dubois of Idaho who is famous for his “mashed potato” bean soup version — or another story according to the US Senate website “attributes the request to Senator Knute Nelson of Minnesota, who expressed his fondness for the soup in 1903.”

Good Election Day dish?

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Pumpkin Tea Cake

September 19, 2012

Inspired by my Slate colleague’s decision to pen (type?) You’re Doing It Wrong: Pumpkin Bread, I thought I’d share the recipe that inspired it all (or at least the most important part: beer!). OK fine, mine is a cake and not a bread (note: this is easily the least healthy recipe I will share on this here blog, but it’s worth it, on occasion), but it’s vegan! I developed (re: adapted) it with a friend last year inspired by her favorite pumpkin-based recipe from the  Tartine cookbook. I think it was actually her idea to add the beer–maybe we were drinking it at the time?–but it’s served me well. Plus if you’re not drinking while baking, you’re doing it wrong.

For some reason, I’m always tempted to underbake things. It’s a bad habit, but not as bad when you’re a vegan and underbaking is less dangerous (no raw eggs!). You’ll probably want yours to be a bit more well-done, but no matter what the outcome will be a dense cake that somehow still feels light–a winning combination. (Also, if you’re looking for something to do with the extra pumpkin, may I suggest a chocolate cake?)

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Charoset

April 4, 2012

“This Friday night, Jewish families around the world will sit down for the Passover Seder. Three or four hours later, they’ll actually start to eat. But before the main meal (shulchan aruch), and after the telling of the story of the exodus from Egypt (magid), the first real taste of food will be a sandwich (corach) made out of bitter herbs (maror), matzo, and charoset—a sweet condiment made out of ground apples and nuts.”

Read the rest of my post over at Slate.

Corn Soup With Roasted Red Pepper Sauce

March 30, 2012

I recently jumped on the Pintrest bandwagon and the first thing I did was create a “Gourmet Vegan” board. Yes, all my food is “gourmet” but this board is dedicated to recipes from now defunct (but somewhat alive on the Internet) Gourmet magazine that are either vegan or easy to veganize. I was hesitant about Pinterest, and I still don’t fully understand how to use it as a form of social media, but I it’s turned out to be the best way to organize recipes I find online. It’s purely visual, so as long as there’s a photo, you basically have a pin board of all the things you’ve seen and liked. Some more Pinterest thoughts later perhaps, but now, on to corn soup!

March may not be the prime time to make this soup, but I was in the mood for a lighter, nonsquash/nonlentil option. I’m sure fresh corn will add a nice touch, but I found the frozen variety to work just as well. This recipe uses oats to thicken it, something I didn’t really expect (and was a bit nervous to try), but my friend Jess reassured me that this is how it’s done at the Natural Gourmet Institute. Top it off with some roasted red pepper sauce and basil and you have a lovely summer night dinner in the middle of March. [You will definitely need a blender/immersion blender for this.]

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