current favorite salad: beet greens, [...]]]> Nut butters get a lot of love in the healthy foodie world.  Raise your hand is you’ve ever praised peanut or almond butter: those two garner a particularly hefty amount of adoration.  Coconut butter seems to have built up an equally vocal band of devotees [*hint*, Chanukkah present, *hint*].

current favorite salad: beet greens, roasted beets and buttercup squash, avocado, carrot, tahini, maple syrup

A long time friend of mine has the common yet  unfortunate nut allergy, and it saddens me that she can’t partake in nut butter joy.  That is why I am always quick to laud one of those less appreciated pureés: tahini.

I’m happy to see tahini growing in popularity – it very well should.  I generally prefer my nut butters pure: no salt, no sugar.  It’s one of the reasons I often make my own, in addition to my thrifty nature, of course.  But I’ve never spotted a jar of tahini with any ingredient but sesame seeds, and that earthy, always unadulterated flavor is exactly why I love it so much.

vegan sushi: nori, broccoli-tahini paté, shredded carrot

I’m not sure where the name originated.  Why is it that we spread toast with cashew butter, but sesame seed butter acquired its own unique title? Perhaps it’s our need for haste: three syllables over six.

Names aside, I’ve lately been enjoying scoops from my tahini jar on a near daily basis.  There has been the 2009 update of the PB&J, subbing tahini where the salty peanut butter would typically meet raspberry jam.  It also turns out that tahini is just as delicious a complement to bananas and honey as peanut butter is, and so, of course, it has made appearances on my morning banana oats.  And when that salty craving arrives, miso pairs with it quite wonderfully.

tahini and miso sandwich

Perhaps my greatest discovery this fall has been the perfect union of tahini and pumpkin, a combination I have been consuming multiple times weekly throughout the past couple months.  [I like variety, so this concept of repetition is a big deal].  Last autumn, I was all about pumpkin and peanut butter, but I have to say, this new blend is so, so much better.

As always, when it comes to this pairing or any other, sometimes I crave the complex, sometimes the simple.  There was a fancy sauce, and there were fake falafels.  And yet, today I’ve got the most basic of sandwiches packed: grainy bread, a layer of tahini, a layer of pumpkin.  Simple, yes.  But so satisfying.

Tell me: do you have a favorite use for tahini? My nut-free friend and I can always use new ideas.

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In one of my creative writing courses in college, an assignment I particularly enjoyed was “rewriting” a short story we had read as a class.  Our task was to choose one element to imitate, then use it to develop a piece with our own voice.  Highlighting the work of [...]]]> Don’t forget to enter my Stonyfield giveaway!

In one of my creative writing courses in college, an assignment I particularly enjoyed was “rewriting” a short story we had read as a class.  Our task was to choose one element to imitate, then use it to develop a piece with our own voice.  Highlighting the work of another writer, whether it be as abstract as form or as specific as character, was an ideal way to hone my own craft while taking a cue from the masters.

I tend to apply this concept to all aspects of my life, and it certainly lends itself to my recipe-challenged cooking style.  I like to unleash my own creativity, with a nod to the experienced chefs thrown in.

A recent inspiration of mine has, of course, been the fall.  My autumnal pumpkin obsession has been resulting in a lot of savory brainstorming: there have been pumpkin pasta sauces and pumpkin curries, pumpkin polenta and pumpkin hummus.

That last one left me convinced that pumpkin and chickpeas should be united with much, much more frequency.  Hummus and curry were covered.  What next?  Falafel.

I love falafel.  In terms of flavor, I’m not really into most fried foods – I’d choose a baked sweet potato over one made into fries without a second thought.  But falafel?  It’s love.

I’d never attempt an imitation of the hot, tahini-dripping falafel pita that was my perfect reward after Israeli desert hikes.  There’s something to be said for treasuring local cuisine in its native environment – and leaving well enough alone when concerns such as healthy habits or lack of local ingredients interfere.

Plus, I don’t deep fry in my kitchen.  So while thoughts of falafel resulted in this meal, I won’t tarnish the traditional name by deeming this recipe such.  I’ll save real falafel for the roadside masters the next time I find myself in Tel Aviv – in the meantime, the memory served as excellent inspiration.

pumpkin chickpea cakes with yogurt tahini sauce

• 1/2 c pumpkin purée
• 1/2 c cooked chickpeas
• 1/4 c whole wheat pastry flour
• 1/2 t baking powder
• 1 t coriander
• 1/4 t cumin
• 1/8 t cayenne pepper
• 1 T lemon juice
• 1 t evoo
• salt and pepper to taste

for the sauce (makes about a cup):

• one individual container plain Greek yogurt
• 1/4 c tahini
• 1 t cumin
• 1 t parsley
• 2 T lemon juice
• 1 t evoo
• pinch salt and pepper

Preheat oven to 400.  Combine all ingredients, except those for sauce, in food processor.  The mixture will resemble hummus.  Scoop onto greased baking sheet [I got 5 mini cakes out of this].  Bake for 18-20 minutes.

Whisk together ingredients for sauce.  Serve over pumpkin cakes.

This recipe is my entry into the Stonyfield Na-Moo-Ste Giveaway, which will send a randomly selected blogger to the Kripalu Center for Yoga & Health in Massachusetts for one weekend.  [If you're a blogger and would like to enter, you can find more details on the Stonyfield website.]  Sure, my chances are slim, but it never hurts to try – especially being that a yoga retreat is well, dream-worthy.

Regardless, I got to eat this delicious meal.  It didn’t resemble falafel in the slightest – more like baked hummus with a crispy exterior.  But that’s the beauty of inspiration – there’s no need for authenticity.  

What has inspired you lately? Besides fall and falafel, I’m feeling the love for this play and this dress.  I need a good book!

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Still, I’ve clearly been enjoying the season with appropriate treats, best enjoyed in gleaming, November afternoon sunlight.

A rare Starbucks’ purchase: tall tea, one pump pumpkin spice. [...]]]> I’m in a slight state of shock that it’s already November.  Daylight savings time?  Thanksgiving?  The ever imminent arrival of winter?  I’m not sure how this all arrived so quickly.

Still, I’ve clearly been enjoying the season with appropriate treats, best enjoyed in gleaming, November afternoon sunlight.

A rare Starbucks’ purchase: tall tea, one pump pumpkin spice.  

Roasted pumpkin, eaten right from the skin.

Rosy cheeks.

Crunchy apples.

Natural, leafy art.

Afternoon tea to warm up from the inside.  Current favorites: chocolate macaroon [purchased yesterday] and Celestial Seasonings’ Bengal Spice.

Chilly weather leftovers that only get better with time.

What about November makes you smile?

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I finally came up with a costume on Thursday, and thankfully I had all but one small piece already in my possession, so I am easily set for tonight.  It might be less “inspired” than I’d like, but it’s just one evening, after all.  As an ex-stylist [oops, there's some personal info], this holiday [...]]]> Happy Halloween!

I finally came up with a costume on Thursday, and thankfully I had all but one small piece already in my possession, so I am easily set for tonight.  It might be less “inspired” than I’d like, but it’s just one evening, after all.  As an ex-stylist [oops, there's some personal info], this holiday can be a dream – or a nightmare.  I hope to see more of the former throughout my wandering this evening, as New York can be an interesting place to be [just as long as I go nowhere near the village - once is enough for that experience].

Anyway, we’re here for food, right?

In honor of the holiday, I thought I’d share a couple pumpkin-infused meals I’ve enjoyed this week.  This was my first time roasting an actual pumpkin, and I have to say that I have a newfound respect for my dad’s ability to carve one of these.  Chopping that innocent-looking orange sphere required some severe arm strength [thank you, chaturangas].

After winning the war with the use of an excessively-sized cleaver, I roasted the pumpkin for 45 minutes in a 425 degree oven.  Half the flesh was then pureed, and the other half put to use in a perfect autumn salad, which included:

• beet greens
• baby spinach
• one large roasted beet, sliced
• roasted pumpkin
• chickpeas
• evoo
• maple syrup

The season at its very finest.  [Beet greens are a lot like Swiss chard; I had never tried them before this week, but they may become a household staple].

And then I made curry, because nothing tastes better when it’s dark and damp outside.

pumpkin curry for one

• 1/2 T coconut oil
• 1/2 c sweet onion, chopped
• 1/2 t curry powder
• 1/4 t coriander
• 1/4 t cumin
• 1/8 t ground ginger
• 1/8 t cayenne pepper
• 1 c cauliflower florets
• 3/4 c okra, chopped
• 1/2 c chickpeas, cooked
• 1/2 c milk [I had almond on hand]
• 1/4 c pumpkin puree
• salt and pepper to taste

Heat oil in medium pot.  Sauté onion until soft; add garlic; sauté another minute.  Add spices; sauté about 30 seconds, until fragrant.  Add cauliflower, okra, chickpeas, milk, and pumpkin.  Stir well to combine.  

Bring to a boil; lower heat and simmer, covered, about 15 minutes, until vegetables are coooked and some liquid has been absorbed.  Stir in salt and pepper to taste.

My sister said she could smell how tasty this was from the hallway outside our apartment.  That’s usually a good sign.

I hope you all enjoy your day of dress-up, and if you’re outside the US, simply enjoy your weekend!

What is your favorite use for pumpkin?

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Resulting in quite possibly [...]]]> Recently, I have been honored to be tagged for a few “blogging awards” by some other bloggers I greatly respect.  I don’t normally indulge this amount of “me-talk,” mostly out of fear of boring my dear readers.  But, this time I decided, why not?  If you feel inspired to procrastinate, read on.

Resulting in quite possibly the longest post ever, I’ve included some recent meals amongst the awards, in order to keep things a bit more visually pleasing.  Ready?  

First up, the lovely Ellie, who also happened to be my lunching partner yesterday, wrote some incredibly kind words about me in order to Spread the Love:

I’d like to pass this on to:

Mia, of runs and rests.  Mia recently lost her father and has shown incredible strength and grace throughout a time none of us should have to go through.  I have always been in awe of her balance, bread baking ability, and capacity to find beauty around her.  How’s that for too much alliteration?

Danielle, of Around the World in 340 Days, whose positivity never fails to make me smile.  Her worldly outlook and clean eats very closely mirror my own, and I always love reading her introspective posts. 

——

Monday evening’s dinner:

Heather’s lemon-miso salad - I’d probably cut down on the lemon if I made this again, but it was still very enjoyable alongside a warm baked sweet p.

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Award number two, from the eloquent and wise Gena, whose raw root vegetable salad is marinating for my lunch.  

This asks me to provide one word answers to the following questions:

1. Where is your cell phone? Kitchen
2. Your hair? Curly
3. Your mother? Compassionate
4. Your father?  Wise
5. Your favorite food? Impossible!
6. Your dream last night? Confusing
7. Your favorite drink? Wine
8. Your dream/goal? Contentment
9. What room are you in? Kitchen
10. Your hobby? Arts
11. Your fear? Loneliness 
12. Where do you want to be in 6 years? Satisfied
13. Where were you last night? Phone
14. Something you aren’t? Extroverted
15. Muffins? Hmm.
16. Wish list item? SLR Camera
17. Where did you grow up? Connecticut
18. Last thing you did? Breakfast
19. What are you wearing? Dress
20. Your TV? Sister’s
21. Your pets? None
22. Your friends? Wonderful
23. Your life? Work-in-progress
24. Your mood? Reflective
25. Missing someone? Friend 
26. Vehicle? Feet
27. Something you’re not wearing? Shoes
28. Your favorite store? Anthropologie
29. Your favorite color? Gold
30. When was the last time you laughed? Yesterday
31. Last time you cried? Weekend
32. Your best friend? Beautiful
33. One place that I go over and over? Home
34. One person who emails me regularly? WordPress ;)
35. Favorite place to eat? Ogunquit

——

Breakfast this morning:

Pumpkin pear oats, made with vanilla soy milk, a Bartlett pear, pumpkin puree, dates, cinnamon, flax, almonds, and walnut butter.

——

And lastly, again from Gena:

This asks me to list seven random facts about myself:

1) I had eye surgery for a lazy eye in kindergarten.  Without contacts, I can’t make out the “E” on the eye chart with my right eye.

2) I have a degree in “Individualized Study,” which can be made to sound impressive (“designed my own curriculum”) or absurd (“couldn’t make up my mind”).

3) I never drank a drop of alcohol all throughout high school. That changed on like, the second day of college.

4) From the ages of 13-17, I ate a bowl of chocolate ice cream nearly every single night for dessert.  Took advantage of that teenage metabolism.

5) I’m still figuring out what I want to do in my career, and I may be starting an internship soon to go back to square one.  It’s ok though; I’m young, and I think indecision is more common than not.

6) Until I was 21, I despised running.  I used to walk two thirds of the mile run in high school.

7) Though I’ve been all over Europe, I’ve never been farther west than Pennsylvania.

I am copping out of choosing who to pass this to, but feel free to wax on about yourself if you have a blog of your own.  I’d love to learn about you!

——

Weird, random dinner:

Oat bran cooked in vegetable broth, alongside sautéed mushrooms, peppers, broccoli, and kale.  Topped by a fried egg, avocado, and tahini.  I opened my fridge without a concept of what I wanted, and this was the result.  It was odd.  But good.

——

Still with me?  Regardless, I’ll be back this evening with a simple meal.  Enjoy your Wednesday!

Now that you know all about me and my meals, I’d love to know a random fact about you, and a meal you had this week!

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First there was the trip to Jones’ Farm, the local pumpkin patch, where my father would lift my sister and I onto the the platform for a hayride, and I would successfully avoid exposure to fruit by turning down apple cider.  We’d come home with four pumpkins: [...]]]> Carving a pumpkin was serious business during my childhood.

First there was the trip to Jones’ Farm, the local pumpkin patch, where my father would lift my sister and I onto the the platform for a hayride, and I would successfully avoid exposure to fruit by turning down apple cider.  We’d come home with four pumpkins:  two miniatures for my sister and myself, a small sugar pumpkin for our mom, and one large, with a specific destiny: our jack-o-lantern.

ezekiel wrap, goat cheese, pumpkin, white beans, spinach

Our dad was the designated pumpkin carver.  Though his artistic skills were not exactly legendary, his role as man of the house gave him power over the hefty-sized pumpkin knife.

My sister and I always hid across the kitchen while the initial carving began.  We coined the gourd’s innards “pumpkin guts” and wanted a safe distance between ourselves and the slime.  In the meantime, we were busy with pencils and pads, sketching out amateur faces to compete for the official Halloween design.  The eyes on my paper always ended up misshapen and crooked; the lips often disproportionate from one side to the other.  I call it an early penchant for oddity; others would probably attribute it to lack of ability to illustrate.

pumpkin oats [oats, soy milk, banana, pumpkin, raisins, walnuts, maple syrup, cinnamon, ginger, nutmeg, cloves]

Pumpkin guts successfully extracted and safely guzzled down the garbage disposal, our family would reconvene for a discussion on facial features.  Would our pumpkin have eyebrows?  Ears?  Teeth?  How much would Dad manage before his patience in hole-cutting wore thin?

The final product would be a combined effort: a blend of my sister’s and my designs, plus a dose of practicality from our father (read: hair or a moustache – not happening).  And though our jack-o-lantern was more Picasso than Da Vinci, it was a labor of familial love.  

brown rice pasta, mushrooms, and kale with pumpkin sauce [pumpkin, hemp milk, sage, nutmeg, salt]

These days, though I’d rather eat my pumpkin than let it go to candlelit waste, the seasonal treat always stirs childhood memories.  Halloween would arrive, I’d don a ballet costume from that summer, give away all my candy except the Hershey’s bars, and see our pumpkin brightly lit outside our front door.

Did your family carve a jack-o-lantern?  What’s a childhood pumpkin memory of yours?  

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