Pasta with Charred Cherry Tomatoes, Broccolini and Vegan Parmesan

Pastaaaaa. I have been craving pasta for quite some time now. I don’t know why. Probably because carbs = love.

Vegan Pasta with Brocollini Charred & Tomatoes Parmesan

Pasta has always been one of my favorite foods. I grew up with an Italian grandma and her penne arrabiata with charred peppers was the best.thing.ever. It has ruined almost all other pastas I’ve had since. Nothing like what Oma cooked up. Somewhere I have her recipe for her sauce. I can never make it quite like she did though…must be that Italian grandma magic.

I decided to make some pasta with some leftover veggies I got to take home from an event. I roasted up some cauliflower, broccolini, and tomatoes on Friday, and while I was eating them, the deliciousness of the roasted tomatoes just called for pasta.

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I was too lazy and hungry to make it at the time, but today I cooked up some whole wheat noodles, paired it with steamed broccoli, a bit of olive oil and lemon juice, salt & pepper, a bunch of Vegan Hemp Parmesan, and the real MVP, the charred tomatoes.

Super simple, very flavorful, and far from over-complicated. The way Italian-inspired food should be, as far as I’m concerned.

Vegan Pasta Brocollini with Charred Tomatoes Parmesan

Let’s talk pasta for a minute, shall we? At some point society demonized the glorious stuff. The thing is, there is nothing inherently significantly worse about pasta than many other forms of carbohydrates, especially when it’s whole grain.

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Roasted Spicy Sweet Potatoes and Plantains

Carbs, carbs carbs. We all know I love carbs. And potatoes (sweet potatoes in particular) have always been one of my favorite foods.

Last fall when I lived in Minnesota I was exposed to several varieties of sweet potatoes I’d never had before. I’m sure I walked by them in grocery stores in the past and overlooked them in search of regular, but now that I’ve discovered the likes of purple and Japanese sweet potatoes, I truly enjoy mixing up my potato game.

Then, a few months ago, the plantain obsession started, and now these babies have become a routine part of my starchy vegetable parties.

And the best part about these parties is that I can mix and match my starchy carbs to my liking.

A lot of people ask me how I eat potatoes and plantains since I eat them so frequently. This (along with plain baked with salt and almond butter) is one of my favorite ways.

Simple, spicy roasted sweet potatoes and plantains make a the perfect side dish to your meal (try alongside a tofu scramble!), or topped with avocado, beans, and/or pico, can easily become a meal.

All you need is a couple potatoes, a plantain and some spices, and you’ve got a yummy nutrient-packed starchy vegetable treat on its way.

I hope you try this dish, and if you do let me know! Comment below or tag me on Instagram.

Spicy Sweet Potatoes & Plantains

Prep Time:  5 minutes
Cook Time: 30-40 minutes
Servings: 1-3, depending on if you eat as an entree or side dish

Ingredients:

  • 1 large sweet potato
  • 1 large purple sweet potato (can sub Japanese sweet potato, regular potato, or additional regular sweet potato)
  • 1 large very ripe (brown) plantain
  • 1 tablespoon avocado or olive oil
  • 1/2 teaspoon cumin
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper
  • heafty sprinkle of salt
  • avocado, black beans, and/or cilantro for serving (optional)

Method:

  1. Preheat oven to 425°F.
  2. Cube sweet potatoes into equal sized cubes or coins. Place in a bowl. Microwave for 90 seconds – 2 minutes to soften slightly, as potatoes will cook more quickly than plantains otherwise. Slice plantain into 1/4 inch thick coins and add to bowl
  3. Drizzle oil on potato cubes and plantains. Add cumin, turmeric, and cayenne and toss until evenly coated.
  4. Spread potatoes/plantains onto a parchment or silicone mat lined baking sheet.
  5. Bake for 30-40 minutes until potatoes are tender and browned. Remove from oven and serve with avocado, black beans, and/or cilantro.

5 Easy Avocado Toast Ideas for YOU

Yum yum yum. Avocado toast. I love to make it! Because I am a millennial and never want to be able to buy a house! I’d rather spend my time creating easy avocado toasts so you can have some easy avocado toast ideas on hand.

Lol. All jokes aside, people who rip on avocado toast can shove it. Sure, it can be overpriced on brunch menus, but isn’t everything? Like people pay $8-20 for an omelet. And eggs are CHEAP AF.

Mil Dawg

Anyways, here are a few avocado toast ideas for you. I hope you enjoy for a snack or breakfast or for lunch or for whatever!

Avocado Toast with Pomegranate Seeds

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An old favorite! And so cute and festive for the holidays. The recipe exists on my site here, but basically it’s just bread + avo + pomegranate perils. You can add red pepper flakes if you want too. Add S&P and: Yum!

Avocado Toast with Nutritional Yeast

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Yes. Simple and delicious. The nutritional yeast truly kicks it up a major notch. Try it. Trust me. Cheesy, umami goodness. Add S&P, of course. Yum. #vegan

Avocado Toast with Preserved Lemons and Radish

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This was better than expected. I had a jar of perserved lemons I had no idea what to do with. Honestly, I’d never even had them before. I opened them up and they tasted like olives. But lemon. It’s weird and wonderful at once.

They are super salty, so naturally they go well on avocado toast. I added radish. You could also do tomatoes. Whatever you want!

Avocado Toast with Everything Sea Salt

Everything bagel Toast avocado

Another simple wonderful creation. Simply mash avocado, and sprinkle with everything bagel salt. I get it at Trader Joe’s for $1.99. This salt is a GAME CHANGER. Invest.

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Avocado Toast with Herbs, Walnuts, and Crushed  Chips or Sundried Tomatoes

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I love avocado toast with herbs. It just tastes and feels so right. Cilantro on top makes it like a guac toast (also good). Parsley also tastes SO FRESH. I also like adding nuts for crunch, and something to contrast the savoriness.

In this case, it was Just Beets from Trader Joe’s. Any pop of sweet tanginess (see pomegranate perils above, or sun-dried tomatoes), or juiceness (like tomatoes) will do.

Hope this gave you some ideas! Stay #blessed, y’all.

 

Spicy Sunflower-Infused Waffle’d Falafel Balls [Vegan]

Reason #1 you should make these: The name. Waffle’d Falafel Balls. Or Wafalafel. Whatever you call it, it’s great.

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Go ahead, say it out loud: “I made falafel waffle balls!” *instantly* you feel awesome. And a bit silly. Two great things to improve your mood and the mood of anyone lucky enough to share these with you.

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Which brings me to reason #2 you should make these: they are honestly ridiculously amazing. I [nearly] had to slap my mom’s fingers off them when I was taking photos. Although baking them in a waffle maker is totally unnecessary, it does wonderful things for the texture by providing more surface area for browning/crispiness and creating more dense and more airy pockets and gets a nice Maillard reaction going (which I explained better when I used the waffle iron to make Chocolate Chip Waffle Cookies here). You have my permission to make this recipe and simply bake them in the oven. They will still taste magnificent even though they would be as fun to say or quite as interesting to eat, but I think you’ll still enjoy them, and so will your body.

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Leading to reason #3 you should make these: they are quite nutritious! Chickpeas are powerhouses of protein, fiber, and quality carbohydrates which will give you oodles of energy to power through your day without leaving you feeling weighed down. If you aren’t already friendly with beans and legumes, I suggest you start eating more. They provide protein and satiety while also delivering the goodness of plants via an array of vitamins, and minerals. Aka, they win. Eat up friends, and don’t be afraid to toot. #worthit

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I made these vegan by replacing the egg typically seen in falafel recipes with one tablespoon chia seeds and 2 tablespoons water, which provided some viscosity and emulsification to the mix. I also ground up sunflower seeds for a boost of palatable fat, a more interesting texture, and a complimentary earthiness to dance with the chickpeas.

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These would be great on a salad, as part of a snack plate, or tucked into a pita or to bulk up a sandwich. Or, you can do what my mom did and just eat them plain. That works too. However you eat them, baked or waffle’d, enjoy these tiny nutritious nuggets of pure joy.

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Prep Time: 30 minutes
Cook Time: 30 minutes
Level: Easy
makes about 8 small waffle patties – serves 2-3

Ingredients:

  • 1 can chickpeas (15oz), drained and rinsed
  • 2 tablespoons sunflower seeds (can also use tahini instead)
  • 1 teaspoon oil
  • 1 tablespoon chia seeds + 2 tablespoons water (or 1 egg, if not vegan)
  • juice of half a lemon
  • 1/3 cup green onions, chopped
  • 1/4 cup cilantro, chopped
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 2 teaspoons curry powder or cumin
  • a hearty squeeze of Sriracha or other hot sauce (if you like it hot, which I do ;-))
  • salt and pepper, to taste

Directions:

1. Plug in your waffle iron and preheat oven to 375 degrees.

2. Place chia seeds and water in a small bowl to congeal and set aside.

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3. Drain and rinse can of chickpeas.

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4. Chop green onions and cilantro.

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5. Place sunflower seeds in a food processor and grind until fine. Slowly add teaspoon of oil until the sunflower seeds become a peanut-butter-like paste.

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6. Add chickpeas, onions, cilantro, spices, chia/water mix, juice of half a lemon, and Sriracha to food processor. Whirl until you get a nice mushy paste that is slightly wet and sticks together.

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7. Roll into donut-hole sized balls and place each in a quarter of the waffle iron. Close and allow to cook until golden brown and firm, about 2-4 minutes.

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8. Transfer to baking sheet and place in oven for about 10 minutes to crisp them up a bit. This is optional, but I like things crispy, so I did it, yo.

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9. Allow to cool and eat on a sandwich, pita, or salad. Or straight to the face!

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Impromptu Summer Kale Salad with Cherries, Walnuts, Sweet Potatoes, & White Nectarines

Call me a basic bitch, but I really enjoy kale salads.

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I know, I know. So cliché. Just eatin’ ma raw superfoods! *insert hand flipping emoji girl here* But truth be told, there is something I really like about kale salads. And it’s honestly the only way I’ll eat kale. For some reason, when it’s cooked it makes me really uncomfortable. I feel like it’s tougher and gets slimy. This is just my opinion and if you disagree, I can respect your affection for cooked kale. But for me, it’s about the #raw the kale salad, which is not only trendy, but also tasty. [So trendy, in fact, while I was writing this post and eating my salad, it popped up on my mini-feed that my friend Caty blogged a kale salad simultaneously over on the east coast. you go Caty. You eat that kale].

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My favorite kale salad has kale, sunflower seeds, diced apples, sweet potato cubes, and goat cheese with a lemon vinaigrette. Today I didn’t have apples or goat cheese or lemons and am very low on sunflower seeds. So I did some improve with some seasonal goodies. And it turned out delicious! I’ll post my other kale salad recipe another time. But this one screams summer and I’m a huge fan of using seasonal produce so for now it’s goin up first.

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A lot of people like dried fruit in salads. Personally I’m all about the fresh fruit in salads. To me, it just feels more appropriate to have fresh fruit with my fresh vegetables and I think the fresh fruit adds juiceness and crunch that dried does not. That said, this recipe would also be great with dried cherries, especially in the winter. But as cherries are in season and happen to be among my top 3 favourite fruits, today they will go in my salad. Especially when it’s kale. The sweet/tart juicy cherries and nectarines just contrast nicely with the slightly bitter and tough kale. Speaking of fruit, I did a slightly sweeter play on my traditional lemon vinaigrette with orange juice. I dug it. I thought it worked nicely with the fresh fruit. Go fruit. Go vegetables. All hail kale. etc.

Ingredients: [serves one, can easily be doubled/tripled]

  • 2 cups raw kale
  • 1 white (or regular) nectarine
  • 1/3 cup cherries, pitted and diced
  • 1 small sweet potato
  • 3 tablespoons walnuts

For vinaigrette:

  • 2 tablespoons orange juice
  • 2 tablespoon oil
  • 1 tablespoon vinegar
  • 1 teaspoon poppyseeds
  • salt to taste

Directions:

1. Preheat oven to 400 degrees. Cube sweet potato and place on a baking sheet. Bake for 15 minutes or until cubes are tender. If you’re feeling lazy or impatient or hungry (which usually all occur simultaneously in my case), cube the sweet potato and microwave for about 4 minutes, until the cubes are tender.

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2. Dice nectarines, and de-pit and dice cherries.

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3. Wash and chop kale and place in a bowl. Add fruit and sweet potato cubes. Top with nuts.

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4. In a small dish, combine all ingredients for dressing and whisk with fork. Drizzle over your salad and enjoy a zillion delicious nutrients.

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Rainbow Black Rice Salad

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Thanks to Beyond Sushi, I have a several month long obsession with black rice.

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So what is black rice? Well, I will tell you.

Not only is it more dramatic looking and exotic than white rice, it’s a  heck-of-a-lot healthier, too. It’s even better for you (and more chic) than brown rice. It’s much higher in fiber, because the rice kernel isn’t milled offed and polished the way it is in white rice. It also contains a lot of B vitamins that white rice is stripped down of (even though some are fortified back in, it’s not the same!), as well as manganese, phosphorous, iron, and all (yes, ALL) of the essential amino acids. Umm, hello vegetarian-friendly nutritional powerhouse!

As of about a month ago, it’s available for $2.69 per bag at Trader Joe’s ! HOLLA!

It’s also bursting with antioxidants. It contains anthocyanin – a water soluble antioxidant which colors things red, purple, or blue, depending on pH. This is what gives the rice that that blacky hue and makes it bleed purple (just like an NYU violet! #fightonNYUviolets #intimidating) It’s pink in acids, purple in neutral (ie water), and greenish-yellow in alkaline. So hypothetically you could even use black rice to test pHs of solutions. The possibilities with this stuff are endless. Anthocyanin also gives blueberries, acai, cherries, and concord grapes their colors. It’s also in a lot of flowers. Basically, it’s pretty.

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Speaking of being a complete amino acid source, I’ve been reading a book called The China Study on my shiny new Kindle that my sissy gave me as a graduation present. It’s very interesting. Actually, it’s more like eye-opening / life changing. It’s basically a summation of research that has been highly ignored in the public eye but is backed by NIH and the National Cancer Institute, all of which point to diet as one of the biggest factors in controlling, even reversing cancer. And a lot of it has to do with protein intake – primarily from animal sources. Basically, the high-protein low-carb fad is actually more than not-good for your health – it’s downright dangerous. One of my fav parts of this book? It sticks up for my little bullied friend – gluten. Bless you gluten. May you live on in my heart and soul. #carbs5ever. Anyways, I’d highly recommend anyone interested in health/cancer/science/nutrition check out dis book. Even if you don’t agree with all of it, it’s always good to broaden your horizons and widen your prospectives.

I made this for a graduation lunch I had with some lovely friends of mine. Regarding this lunch, someone told me no one has parties for college graduation. I say I just like reasons to cook nice things for people. Living alone, I feel weird taking a lot of time or buying a lot of ingredients to make myself fancier or complicated things. It feels frivolous. It’s not. I’m going to start #treatingmyself more. Anyways, in my opinion any small accomplishment is worth celebrating with food. Next time you get a cavity filled or an A on your test, hit me up. I’d love to cook you something yummy. Like this black rice salad.

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I was nervous that people wouldn’t like this. I actually had a mild panic right before all the people arrived like OMG ALL THIS FOOD IS WEIRD AND HEALTHY WHAT IF PEOPLE DON’T ACCEPT ALL THIS HEALTHY FOOD. WHAT IF SOMEONE JUST WANTS A DAMN CHEESEBURGER OR SOME WINGS. After a few deep breathes I realized it was too late to do anything except serve everything I made. And everything was well received, especially this salad. This post is now getting way too long and I bet no one is even reading anymore so I’m finna wrap things up.

This black rice salad really great for parties actually. It looks pretty. It looks impressive. It’s like tasting the rainbow in a non-Skittles way. And it tastes ah-MAZING. It can be served as a side dish or an entree. Whatever way you make it just make sure you do.

Ingredients for the Salad:

  • 2 to 2.5 cups black rice
  • one large red bell pepper, diced
  • one large green bell pepper, diced (can also use orange or yellow, whatever is around)
  • one large mango, cubed
  • 1/4 cup cilantro, chopped
  • 8-10 green onions, chopped
  • crushed peanuts and/or cashews (about 1/4 cup or more if you’d like, also can be omitted)

Ingredients for the Dressing:

Note: I eyeballed this. Use about 3 tablespoons each oil + 3 tablespoons lime juice with 1 tablespoon honey as a guideline

  • 1 part vegetable oil
  • 1 part lime juice
  • dash white vinegar
  • honey to taste (enough to emulsify and sweeten)
  • salt
  • pepper
  • dash of sriracha or red pepper flakes (optional)

Directions:

1. Cook black rice as instructed on package. The package will probably tell you to use a ratio of 1:2 for rice:water. I suggest using a little less. And not cooking it until it’s mushy. The salad works better when it’s a little al dente.

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2. While rice is cooking, dice bell peppers and green onions.

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3. Cube your mango into about 1/4 inch cubes.

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4. Chop cilantro.

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5. Pop rice into the refrigerator and allow to cool completely. Meanwhile, combine ingredients for dressing in a small bowl and whisk.

7. Combine 3/4ths of chopped produce into cooled rice. Mix.

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8.Pour dressing over salad and toss gently.

9.Add remaining 1/4th of chopped produce on top. Garnish with crushed nuts.

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10. Watch out for creeping pups.

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10.5. Especially when they look super pathetic and are trying to tell you they need to go poop before you eat…

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11.EAT.

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Sweet Potato Latkes with Curried Ketchup

Here is yet another article I wrote for NYU Spoon that I was asked to come up with for the collision of Thanksgiving and Hanukkah or whatnot. I’m not Jewish. But people sometimes tell me I look Jewish. And hand me Jewish pastry things in the streets on Jewish holidays. I tell them I’m not Jewish and they usually just give me stuff anyways. I’ll take it. I grew up an a religious free household so I’ve always been weirdly fascinated by different traditions and holidays and what have you. In fact I took a Jewish literature class at NYU. I was the only non-lit and non-Jew in the class. So that was interesting. Anyways I learned a lot and read a lot. Also a lot of comic books. Apparently those were big in Jewish American lit at some point. All of which have nothing to do with this recipe. Minus potentially relation to Hanukkah.

ANYWAYS….re: the latkes… to be honest I wasn’t sure how’d these turn out in the oven, but I was really lazy, home for like 2 days, had a lot of other stuff going on that weekend. and didn’t want to clean up the mess of pan-frying. So I baked them…and they turned out better that way. Less messy, less greasy, and more delicious?! I’m in. I thought this might be a personal preference since I tend to not like greasy food in general, but even my mom preferred the baked over fried.

The curried ketchup is a must. Not just with these but with sweet potatoes and pan fried potatoes and basically anything and everything you’d usually put ketchup on. I like ketchup. A lot. I used to not like it when I was little. Same with cream cheese. Now I’m overly friendly with the two. #judgeme

So here it is…plugging away another spoon piece. Original link here:

Prep Time: 15 minutes

Cook Time: 20-50 minutes
Total Time: 35-65 minutes
Servings: 2-4

Ingredients:

  • 1 pound sweet potatoes (2-3 medium sized sweet potatoes)
  • 1 shallot or 1/2 medium onion
  • 1 egg
  • 1/8 cup flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2-3 tablespoons canola oil (if using pan-fry method)
  • 4 tablespoons ketchup
  • 1 tablespoon curry powder (more if you’re like me and a freak) [side note: Archer Farms by Target makes *the best* curry powder. i’m serious check it out)

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Directions:
1. If using baking as your cooking method, preheat the oven to 400°F.
2. Dice the shallot or onion into small pieces and place in a medium bowl.

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3. Crack the egg into a separate small bowl, and whisk.
4. Peel sweet potatoes and using a cheese grater, grate the sweet potatoes into the bowl with onions. Add the flour, baking powder, and cumin and mix well. Add the egg and mix all the ingredients together until all potato shreds are coated with moisture and mix is well combined.

Image5. If using the pan-fry cooking method, heat 2 tablespoons canola oil over moderately high heat in a skillet or fry pan. Once hot, reduce heat to moderate and scoop about 2 tablespoons of the potato mixture from the bowl and form into a flat patty using hands. Lower gently into oil using a slotted spoon metal or wooden spoon or a pancake flipper. Allow to fry until lightly browned, about 5 minutes. Flip the patty and allow the other side to brown for an additional 5 minutes. Remove from oil and place on a paper towel. Pat excess oil from the latke and season with salt. It is possible to cook 2 latkes at a time, but take care not to overcrowd the pan. Repeat with remaining batter.

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6. If using the baking method, line 2 baking sheets with parchment paper. Scoop about 2 tablespoons of the potato mixture from the bowl and form into a flat patty using hands. Place patties on the baking sheet, with at least an inch between all patties. Bake for 35 minutes, then using a metal tongs, flip each patty and bake an additional 8-15 minutes or until patties are lightly browned. Remove from oven, season with salt, and allow to cool.

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7. To make curried ketchup, place ketchup in a small bowl, add curry powder, and stir until well combined.  Proportions of ketchup and curry powder can be adjusted to taste.

 

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8. Serve latkes with curried ketchup for dipping.

 

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Beyond Sushi

Hello again! Once again, school and NYU Spoon got busy, and I got a dog and stuff. So basically I got really busy again and let blogging fall wayside. Because it turns out blogging is time-consuming. Which you don’t really realize until you start. I mean like, you gotta take a bunch of pics, upload them, write stuff, blah blah blah….anyways I’m back, and better than ever! Can’t wait to get this thing re-rolling this summer. I plan to start explaining the last semester (my new dog, my life, etc). 

You can get a sneak preview of the latest in my updated About Me section. In other news the cashier at starbucks asked me yesterday, “Aren’t you a bit young to be drinking iced coffee?” I’m 23. This doesn’t really bother me any more; I mostly just think it’s funny.

But before I start adding all my new stuff this summer, I’m going to add all the stuff I collaborated on this semester, including NYU Spoon and my friend Dan’s blog Like It’s Your Last. Both are really cool projects with really cool people and you should check them out. 

Here is my first piece published on Like It’s Your Last. It’s about Beyond Sushi, which is my current addiction. It’s also the photo that’s on my homepage. Its gorgeous. It’s vegan sushi. But it doesn’t really taste like sushi. Basically it’s like constant flavor explosions and I can’t get enough. For skeptics I beg you to keep an open mind and an open mouth (but then close it when you chew plz). This piece was also edited quite a bit and and published on NYU Spoon and The Daily Meal. The one I wrote for Dan is more my own thoughts and stuff but in publications apparently things get changed a bunch. That’s fine. I’m still learning. But that’s also why I want my own blog so I can say whatever the heck I want and not get tweaked. More on this later.

Anyways here it is. I’m gonna copy/paste it from Dan’s site:

Beyond Sushi, located on 14th street between 2nd and 3rd, is easy to miss. In fact, even as I regular, I sometimes walk by it. A no-longer-hidden gem, the green space is small but tidy, with a zen dining room that seats up to 12. The three small tables are for sharing, elbow room is a small sacrifice to make for such innovative cuisine.

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Beyond Sushi is a vegan establishment, and while the idea of vegan sushi may sound paradoxical, I bring even my most carnivorous friends here, soliciting their blind trust to follow me into the delicious world of Beyond’s redefinition of sushi.

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I like to start with the carrot salad. The carrots themselves are lightly blanched: slightly tender but with a nice, crisp bite and lightly dressed in a heavenly sauce. The sweetness of the carrots is enhanced with notes of chili, ginger, garlic, fresh cilantro and sesame seeds. Although the flavor combination sounds like it could overwhelm, it doesn’t. It’s simply perfect.

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Then comes the sushi. Surprising combinations of healthful but hearty ingredients like sweet potatoes, avocado, mushrooms, tofu and crisp green vegetables are thoughtfully paired together, wrapped in a seaweed hug, covered with a layer of rice and finished with a specially paired sauce. This food is beautiful. It’s art. It’s almost impossible to eat without snapping a picture. What’s even better to discover is that its beauty is not just skin deep; when it hits the palate, it delivers flavors that surpass expectations.

Take, for example, the La Fiesta roll. Filled with avocado, pickled jalapeño and chayote, this beauty is artfully topped with a mango chili sauce, bringing a burst of sweet and spicy to the earthy roll. One thing that is striking at Beyond, both aesthetically and to taste buds, is the rice. Beyond Sushi uses a 6-Grain blend or black rice in all their rolls. Both of these rices put white rice to shame, providing more flavor and a far superior mouthfeel. The quality of the seaweed (which, in my opinion, makes or breaks a sushi experience) is reflective of every ingredient they use: it’s at its peak freshness and prepared perfectly.


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Food is clean, and flavors shine. I liken my journey through a roll to solving a puzzle. As I make my way through, I discover a new element in each piece: Tanginess from the pickled jalapeño. Umami from the black rice. I just got a hint of chili. That brightness…wow the cilantro was a nice touch. By the time I’m finished, I’ve gone through an entire whirlwind of flavors, and eagerly move on to the next roll.

If it were up to my taste buds, I would pack away ten rolls without taking a breath. However, the limits of a student budget usually stop me after 2 or 3, which, I have found (after a few minutes surfacing for air) to be surprisingly satisfying, leaving a feeling of full nourishment for body, belly and spirit.

 

“That’s the best sushi I’ve ever had,” is what my mother (a carnivore) said when I took her for the first time, and I’ve heard this phrase echoed from every skeptic I’ve brought along. I tend to agree. Each time I gather my things to leave the small healthy haven, I catch myself thinking, “Wow, that wasn’t even sushi – it was better than sushi – like, beyond sushi.” For a moment I mistake this as a profound thought; I then realize, I’m simply reiterating their quintessential name.

Beyond Sushi
229 E 14th St
(646) 861 2889
@BeyondSushi