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Kale Salad With Cashew Caesar Dressing and Turmeric Roasted Chickpeas

November 3, 2015
All my favorite foods in one.

All my favorite foods in one.

A few years ago, I wrote about the best way to eat kale—raw with a lemon-based dressing. There was talk of massaging (do it) and other fun things. There are lots of dressings you can try, but none will compare to the complexity and completeness of this salad, which has a thick “Caesar” dressing (made from cashews—duh—and other fun ingredients like seaweed and all the garlic you can handle), the crunch of roasted chickpeas, and, of course, avocado.

This recipe also takes no time at all—you just have to factor in roasting the chickpeas. I like them extra crunchy, so I roast them for about 45 minutes. Other than that, you have to cut the kale and throw all the dressing ingredients in a blender. Because the dressing is so thick, you really don’t need to let it sit for as long as other dressings (though if you find it overwhelming you can thin it out).

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Chickpea Desserts: Vegan Meringues and Chocolate Chip Cookies

June 24, 2015


A few weeks ago I was in my first Slate video—L.V Anderson and I extolled the virtues of “aquafaba,” or the liquid that a can of chickpeas soaks in. It really is magical. You can whip it like egg whites and get a nice fluffy texture. There’s an entire Facebook group dedicated to the insane things you can do with the liquid if you reduce it or even just use as is. I haven’t experimented too much, but if I find a good use I’ll be sure to post on it soon (though “soon” on this blog is all relative). Though the meringues (below) have been a huge hit.

Screen shot 2015-06-24 at 2.34.35 PM

Instead, inspired by one chickpea dessert, I figured I’d finally post my favorite chocolate chip cookie recipe … which is mostly chickpeas. I stumbled onto this recipe on the Hairpin while visiting my friend Jessica. (Coincidentally, or not, it really makes sense both discoveries were done with her, the first time I made aquafaba meringues were at her apartment.) We immediately tried them and I’ve been addicted ever since. I’ve made slight adaptations (maple syrup instead of honey, cashew butter instead of peanut butter) but am mostly true to the recipe. I’ve made converts out of many friends—including L.V., who chose it as her favorite recipe of 2013.

In my experience, vegan cookies are either VERY crunchy and thin or very thick and and chewy. I’m partial to the latter and these ones are extra chewy. Like all vegan cookies, eating the batter is half the fun.

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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…


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. 

Day 1 #gazpachoweek

A post shared by Miriam Krule (@miriamkrule) on

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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.


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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