Baking is my favorite thing…ever. This Christmas I was in charge of the dessert, which is the best thing to be in charge of. Becasue my mom is a vegan, I had to find a recipe that would suit her needs, as well as my delicious taste needs.
A quick Google search for “vegan apple pie” lead me to hellyeahitsvegan.com which had a recipe for apple pie that looked pretty easy to execute.
The recipe was incredibly easy to follow, called for simple ingredients, and took about an hour or so to actually put together.
I wish I had a picture of the final product BUT it was so popular that I didn’t get a chance to take one before it was all gone!
Check out the recipe and website here: http://hellyeahitsvegan.com/vegan-apple-pie/
1. Sundaes and Cones in the East Village
When you walk into Sundaes and Cones you are immediately transported into a sleek, pastel-colored, ice cream haven. A large glass counter with homemade ice cream flavors that vary from vanilla and chocolate, to corn and ginger, greets you as you walk in. A lot of the wacky-er flavors are Asian inspired, which bring a really unique and interesting experience to the North American palate. Read More
Today I visited the Food52 Holiday Market in Union Square. It was the cutest, classiest thing I have ever been able to go to for free. The market had a huge variety of aprons, cookbooks, and any type of flatware you could ever need, ever. Read More
Vegetables and I have never gotten along. Growing up as a chubby kid, my main food groups were chicken fingers, fries, and ice cream. While I have since grown out of most of my unhealthy eating habits, vegetables still remain a bit of an issue for me.
When my brother taught me how to cook at young age, vegetables were not of the utmost importance. He focused on meats and starches, so that’s what I was familiar with. Opening up Tara Duggan’s cookbook “Root to Stalk Cooking: The Art of Using the Whole Vegetable” was intimidating.
We all know someone who makes extraordinary recipes, but to make a cookbook you need to know a lot more than just how to turn a stove on.
First and foremost a cookbook needs a concept that is accessible to everyone. “I wanted to write a cookbook that had recipes that weren’t too much trouble,” said Tara Duggan. “I wanted them to make sense, and make the recipes something that you would normally cook anyway.” Aside from being a well known journalist and chef, Duggan is also a mother of two young daughters, so being able to cook easy meals is extremely important to her.
Next, a cookbook has to be able to foresee the upcoming food trends. “A cookbook normally takes about one to two years to produce,” said Duggan. Most aspiring cookbook authors have great ideas, but by the time the book comes out, their specific food trend could be irrelevant, which every writer fears.
If you ever wanted to see what a foodie’s holy grail of libraries was, you would have to look no further than the Fales Library, located inside the NYU Bobst library on the third floor.
Among the throngs of dusty rare books and fragile documents are at least 60,000 cookbooks collected throughout the years which span a wide variety of food topics such as bridal cookbooks, for those who are more likely to burn water than make a meal, to the classic first edition of the “The Joy of Cooking” by Irma S. Rombauer.
The library’s director, Marvin J. Taylor is an eccentric man who claims that his favorite book of the 20th century is Cormac McCarthy’s “Blood Meridian” and is extremely passionate about all things punk rock and, more important, food, especially cookbooks. While Marvin is a wealth of knowledge on cooking and cookbooks of all types and generations, he does admit that while he has tried every kind of meat from pigeon to rabbit, he in fact “doesn’t have a sweet tooth at all” and really doesn’t care for desserts, which many people consider to be the best part of the meal.
Today I attempted to make, from Tara Duggen’s “From Root to Stalk” cookbook, the garlic braised greens. I am happy to report that I actually really enjoyed it!
I am not the biggest fan of kale, or any greens for that matter, but one of my roommates is obsessed with it so I have an endless amount in my refrigerator at all times. I wanted to pick a recipe that was relatively easy to make and didn’t require me to go out and buy much since my money is pretty tight at the moment.
|Freshly washed kale from the bag
When you live in New York, it is so easy to become caught up in your own life and not take a minute to stop and realize the amazing city around you. I have to constantly remind myself of how blessed I am to be in one of the best cities in the world and how I need to take advantage of what is around me.
Of course that is much easier said that done. I often find myself getting takeout from the same three restaurants, watching trashy reality television shows, and complaining about how I have nothing to do every weekend. This weekend, while I still watched my fair share of reality shows, MTV’s “Are You The One?” premiered this Thursday and you bet I watched it, I also went to one of New York’s best hidden gem museums, the Tenement Museum on 109 Orchard St.
|Picture taken at a NYC Street fair on 3rd ave.
Most people, when they think about hemp they think about hippies, the
70’s, and weed. Hemp, in its original state, is a grain. While the
grain can be turned into the ever-popular cannabis, there is much more
to hemp. You can buy everything from hemp clothing to hemp body wash;
hemp is also extremely high in vitamins A and E as well as minerals
and fiber, according to Reuters. When the Journal of Agricultural and
Food Chemistry tested hempseed on animals, scientists noted the
potential for hempseed to be an anticoagulant, an agent that can help
dissolve blood clots in the body. Read More
This weekend I went to The Museum of the City of New York on 103rd and 5th on the Upper East Side. The first thing that caught my eye in this museum was the gorgeous marble winding staircase and hanging lights in the middle of the first floor. The second picture I took is from the second floor looking down at the staircase.