all banana beverage gluten free nuts

Pistachio Smoothie [v.]

The weeks are flying by at a terrifying pace. As a senior in college, right now is when I’m supposed to be figuring out my future by applying to graduate school or finding a job. Lately, every conversation I have seems to comes back around to, “so what are you planning to do after graduation?” Meanwhile, …

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all breakfast

Carrot Crumb Cake Oatmeal [gf. v.]

Hello again! Long time no talk. College has started up again, and that means 3 square meals a day and a whole lotta food “study” breaks. As a result I haven’t been doing much cooking besides a smoothie here and there. Since my school doesn’t serve Sunday breakfast, I made this oatmeal last night and ate …

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all sweets vegan

Dairy-free Biscoff Ice Cream [v.]

My favorite ice cream is the Biscoff flavor at this local ice cream shop in my hometown. It’s not what I would describe as a luxurious ice cream. It’s not exceedingly rich or overwhelmingly complex, but each bite is like a refreshing bite of chunky cookie butter. When I order it with friends, we get it sundae style, topped …

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all vegan

No-knead Cranberry Walnut Carrot Bread

Have you watched the Food Network show Chopped? I’m sort of slightly addicted. When I’m at college, I only have cable at the gym so the amount of TV I watch is limited to how long I’m willing to run, aka not that long. Now that it’s summer break I’ve developed this horrible habit of getting home from work, …

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all entrée sandwiches

Avocado, Hummus, and Chimichurri Sandwich [vegan]

Man oh man oh man oh man. This sandwich has revolutionized my life. It started with a recent discovery. Chimichurri sauce. It’s similar to pesto, but tastes more fresh and herb-y, and I want to put it on everything.  I’ve made two variations of this sandwich–first with chimichurri marinated zucchini, and again with  chimichurri marinated tofu [pictured]–and both had me cackling with disbelief because …

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all bars fruit sweets

Nutty Apricot Bars

My latest food stint has been vegan cooking. It evolved out of my desire to reduce the stress of “ahhh what am I going to do with this quickly expiring milk” and “oh my god i have 16 kinds of cheese let me just eat nothing but cheese for the next week” (really, I make this …

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all entrée

Curried “Meat” Hand Pies (vegan)

This past summer, I’ve finally created a sustainable approach to cooking for one (hungry) person. I aim for fresh meals and zero waste, and so far it’s working well. As a result I’ve been thinking a lot about my food philosophy and approach to cooking. On one hand, I’m a huge fan of the minimalist …

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all entrée

Vegan Pesto Cream Sauce

In the many months since my last post, I learned something new about myself.  I’m lactose intolerant. Boo. Apparently it’s common for people to produce less of the enzyme responsible for digesting lactose as they get older, but nevertheless I’m feeling a bit betrayed by my body. Betrayed and a bit in denial. Luckily, I’ve also …

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all breakfast sweets

Ricotta Maple Oat Muffin Tops

Do you know those maple oat glazed scones at Starbucks? Now imagine them in muffin form. Mmm. I originally intended to make scones, but I wasn’t heavy handed enough with the butter, and was a bit too generous with the ricotta and ended up with muffin tops instead. At first I was disappointed, and packed …

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