Monthly Archives:

February 2014

Butternut, Black Bean & Goat Cheese Tacos

Butternut, Black Bean & Goat Cheese Tacos

The taco — is there anything greater? Aside from avocado on everything and the invention of Sriracha, I think not. Good thing those two items pair incredibly well inside a tortilla.

You don’t need to be an Iron Chef to create a mind-blowing taco. What you do need: quality, warm tortillas, beans, cumin, garlic and/or onion (preferably both) and salsa. Bonus points if you’ve got a ripe avocado, unless making the recipe you see here. From there, the rest is really up to you — sautéed veggies, cheese, herbs, coriander, other forms of protein, etc.

It’s not rocket science. Yet there’s nothing greater! Except avocado. And maybe Sriracha. Which are both beside the point…

Butternut, Black Bean & Goat Cheese Tacos

…Let’s get to the point. It was a long week. Which means I’m bringing you a recipe that anyone can make. I don’t care if you pronounce “milk” like “melk”. I don’t care if you’re Einstein. You can make this recipe, no matter how smart you are or where your skill level of cooking lays. You can make this after a really long day of work (if you can wait the 40 minutes of oven time). YOU can make this. Did I mention you can make this even if you insist on pronouncing “milk” as “melk”?

Yeah. It’s been a long week. But aside from all that nonsense written above, trust in me that these tacos are awesome. And not just because they’re tacos. Rather because buttery winter squash roasts so well with caramelized onions, and thrown together with goat cheese and cilantro, I’d have to say they’re hard to beat — especially given how easy they come together. Not even by avocado, which I didn’t bother to add to this. Why? Because these tacos don’t even need it. Although, as I said, nothing’s greater than avocado on everything, so if you’re heart’s set on it, go ahead and throw a few cubes of avo. in here too.

Oh…and I don’t think you’re dumb if you say “melk”. I have a few friends who insist on it, no matter how many times I correct them. I have faith that they too can make this recipe.

Continue Reading…

Mostly Raw Curry Sunflower Oat Energy Bars

Most Raw Curry Sunflower Oat Energy Bars

Snow in the city is dirty. It will soil your shoes, your gloves, your stoop, your snowballs.

Suit up and put your game face on, or that black — and sometimes salty blue — stuff they call snow might stain a piece of your soul, too. It feels little like the soft, white flakes that flow quietly to country lands. Lands where cars stay stationary, kids go sledding and firesides roar.

Most Raw Curry Sunflower Oat Energy Bars

Yet snowfall in the city can also be a magical experience. I see this in ways far different than where I grew up. It comes in ways that remind me why I’m carrying out my youthful years in an urban setting.

Most Raw Curry Sunflower Oat Energy Bars

For one, while schools might shut down, often the community does not. Where I currently live, on snow days restaurants often remain open. They fill up with afternoon conversation. At the corner of my block, a place lights its fireplace and spreads out its board games. Beer is poured. Coffee is served. Warmth, both literally and socially, can be found in abundance.

My neighborhood’s yoga studio powers through with an evening session taught by a local teacher. I go, as do others, to fill the class, and practice while gazing out the window at the falling white flakes. They remain clean as they hang in the air, and it’s in this moment that I feel like I am “home” again. Back in the country enjoying a piece of serenity.

Following class, I rejoin the bustle. I meet a friend up the street at the fireplace for a beer and a game and good company. And again I remember, this is why I love the city.

Most Raw Curry Sunflower Oat Energy Bars

The start of this year has been a rough one in terms of the weather. I loathe winter. I could do without snow, and even seasons too if I really had to.

Yet, I am constantly reminded of why I still remain on the East Coast, in a state that won’t let me scoot by without being cold, in a city that I’ve grown to love. Surrounded by friends, and not far from family, I’ve learned to survive the cold seasons and even admire some of its parts I hate the most. Snow too has its place, and for now, it seems to be a significant part of my life…like it or not.

So until I get the guts to move far, far away to a new city in warmer lands, you can find me coping in my current city with my baking gear and measuring cups. When snow falls, cooking and tea and adventuring all call — usually in that order, too.

These were whipped up during our last winter storm here in Philly. They make for a healthy snack or breakfast, and are definitely going on my repeat recipe list. Made with antioxidant-rich curry powder and mostly raw ingredients (excluding the peanut butter), their packed with energy. The good kind. The kind you might need to get you through a long winter. Only 31 official days left. Not that I’m counting down or anything.

Continue Reading…

Coconut Curry Cabbage Stir-Fry with Pasta

Coconut Curry Cabbage Stir-Fry with Pasta

Sometimes I get the weirdest cravings. Like for iced coffee in the middle of a February snowstorm. Or for bubble baths (likely a result of said iced coffee). Or for cabbage, a vegetable I think of little outside of those lone, random lustings.

Generally, cabbage comes into my mind mainly in the summer, when its heads are running rampant in the garden. It comes to mind when I’m dining outside, veg. or fish tacos in hand, and a few shreds of crunch lace the top. I can get down with some cole slaw, too, but I can’t say I’m dreaming of it all year. It’s definitely not something I seek out. (This recipe excluded.)

Cabbage, however, seized my mind this past cold, wintry week. (Along with thoughts of California. And beaches. And everything else warm-related, to the extent I started writing about it in my music journalism…)

Cabbage

As per usual, while working at a coffee shop shifted to daydreaming of dinner at a coffee shop, as per not usual, my mind drifted to cabbage. And so was born this recipe.

Cowabunga.

Coconut Curry Cabbage Stir-Fry with Pasta

Coconut curry’s something I daydream of on the regular, so no surprises here. It gives this pasta a vegan sauciness that feels creamy but not overly rich. It pairs perfectly with the crunch from the cabbage, and the peanuts thrown on top. Feel free to swirl in a little peanut butter if you do want to take it to the richer side, or if you simply don’t have any peanuts on hand. Just don’t skip out on the nutty element all together.

A little cabbage, yes cabbage, to brighten up a winter day. Who would’ve dreamed? Me.

Green cabbage

Continue Reading…

Collard Wraps with Carrot Hummus and Quinoa

Collard Wraps with Carrot Hummus and Quinoa

I was overwhelmingly swooned by the carrot-tahini combination in last week’s soup (kind of like when I stumble across cute, solo boys picking up veg at the farmer’s market). Ever since, I’ve been dreaming up ways to give the duo another go. It seemed almost obvious that I turn to hummus.

Tahini’s never been shy of chickpeas, but the flavors that resulted from this weren’t forecasted to me at all. It’s incredible what a little roasting can do to draw out taste, and what a simple addition to a classic recipe can do to entirely reinvent it.

Hence, I bring you Carrot Hummus.

Roasted carrots

I should’ve known from the soup, but if you haven’t caught my gist yet, this creation surpassed my expectations. Even more so after I wrapped it up in an almighty collard leaf and threw in a lemony quinoa tabbouleh. If I were to ever open a cafe, this is the kind of lunch I would offer.

Healthy, complex and portable.

Collard Wraps with Carrot Hummus and Quinoa

The lemon quinoa bestows a pleasant dichotomy between the sweet roasted garlic and carrots of the hummus. It adds a little crunch, too, but don’t worry, some toasted walnuts carry that idea out to its completion.

Wrap in aluminum foil if taking these on the go, or if you’re like me (a spill-food-all-over-my-white [insert article of clothing] kind of person) and simply want a less messy lunch to handle.

Continue Reading…

Winter Squash & Quinoa with Curry Lime Vinaigrette

Winter Squash & Quinoa with Curry Lime Vinaigrette

Sorry, no Super Bowl recipes here. Although, depending on your crowd, I bet you could show up with this and it’d get eaten. Or maybe not. But then lucky for you, you’d have a hell of a Monday lunch already made. Touchdown.

Winter Squash & Quinoa with Curry Lime Vinaigrette

Put anything with a label next to it that says Ginger Curry Lime Vinaigrette, and I’d jump on that faster than any football player moves on the field.

Speaking of fast, did you know the actual time the ball is in play, on average, during a game is 11 minutes? This leaves 174 minutes for everything else. Like walking away from the TV and eating quinoa, yeah?

Winter Squash & Quinoa with Curry Lime Vinaigrette

I’m not football-obsessed. And when the Eagles aren’t in the running, this becomes even more blatant. It reaches the point where I don’t even realize the Super Bowl is  airing until the Tuesday beforehand. So forget planning any game day snacks on Food-Fitness-FreshAir and pretending I’m a fan. In actuality, I’m not really a fan of most Super Bowl snacks, anyway. I’d much rather have a huge bowl of this winter squash and quinoa in front of me. Although, these Cauliflower “Wings” do have me eyeing (and Pinning!) them.

I would love to hear what you’re cooking up this weekend, Super Bowl related or not. Hit me with a curveball so I can get behind all the party food, please.

Continue Reading…

Please wait...

Subscribe to our newsletter

Want to be notified when our article is published? Enter your email address and name below to be the first to know.