Let me start by saying I am neither a vegan nor a vegetarian. I prefer to think of myself as a flexitarian. Basically, I'll eat what I damn well please pending it doesn't kill me. I happen to enjoy vegan and vegetarian based dishes; I find them flavorful, creative, and healthy. More and more diners across the world are going meatless (no one forgot about you, Keto) for various reasons and certain cities like Austin, Portland (OR) and Philadelphia are excelling in meatless dishes. For months I'd been hoping to explore Philadelphia's booming meatless dining scene and I recently had forty eight hours to make it happen. I was hoping to try at least four places but due to technological difficulties and pure popularity I was only able to visit two (the best two): Vedge and Charlie Was a Sinner.Read More
The title of this recipe alone has so much good stuff going on I don't know where to start. I suppose why I made it is as good a place as any. The lovely Christie invited the girls over to christen her cozy new patio and usher in fall this past week. While it would be nice to survive on wine and s'mores alone, we were going to need something more. To relieve our gracious host of at least one burden I offered to bake an entree.Read More
After a busy and delightful afternoon of beading my friend Christie and I were in need of nourishment in Norwalk, CT. Thankfully The Stand Juice Company was just around the corner and completely quiet on a mild winter Saturday. During the week you can tell that based on location and offerings this place gets busy; downtown, next to a yoga studio, and adorably rustic.Read More
I'm not the best at philosophy and logic but I know a few things. I love Italian food. I love the Hudson River. Therefore, I love Italian food near the Hudson River, which , in its newest form, can be found at Red Zebra in Sleepy Hollow.Read More
The last post of the year is taking a bit of a different approach. You see, my feeds from various social media sites are clogged with sweets and indulgent foods galore. The problem is I'm full. Honest to goodness full. I don't want to see another cookie until next fall...or at least next Wednesday. I decided to end the year with a healthy post because I know y'all will come scrambling, looking for something healthy to start your year off with. My simple sweet potato and quinoa cakes are a great base for anything: eggs Benedict, a burger, eaten plain, etc. They also help you get all sorts of protein, fiber and vitamins, which, given how you partied on NYE, you will probably need to restore as soon as possible.
All you need is a medium cooked sweet potato, a 1/2-2/3 cup of cooked quinoa (I like Trader Joe's tri color), a teaspoon of garlic powder and 1/2 a teaspoon of chipotle powder. Mash everything together in a bowl like so,
Shape them into patties and place them on a lightly oiled tray
Bake at 350 for 10-12 minutes. Dunzo.
Of course I made an eggs Benedict out of mine. If you back up a couple of steps and add in some cooked onions and peppers you could probably call this a burger. Well, a vegan burger.
The greens you see happen to be the Kale and Broccoli Slaw Salad from Trader Joe's. It's got sunflower seeds, dried blueberries and a light buttermilk type dressing that doesn't strip the salad of all its benefits. Told you this was a healthy post.
Wishing you all the best for a happy, healthy, and of course tasty New Year! Until the next dish, ciao!
I don't know about you but the last thing I need right now is one more post on stuffing. I'd like to look ahead at what I'm going to eat after the three day supply of leftovers is gone. More specifically, how the heck I'm going to detox my diet. If you too find yourself in need of a delicious, health conscious meal may I suggest Rosemary and Vine in Rye, NY.Read More
Hey everyone! The recent heat wave has had me desperate for a cold treat but nothing in my fridge seemed to suffice. Correction: no individual component would suffice. A can of light coconut milk, frozen pineapple, shredded coconut, sugar and a few dashes of rum later and we were in business.Read More
Hi all! I got back into the kitchen this weekend and was joined by my little friend harissa. This North African spice paste goes on EVERYTHING. I have a laundry list of uses, two of which I've featured here. Other ideas? I'm thinking yogurt marinade, compound butter, mixed into ground meat for burgers, and tossed with green beans. The only thing harissa doesn't go on? Your tongue.Read More
Welcome to the new page for NY Girl Can Eat! Make sure you're following on Twitter and Instagram @nygirlcaneat. Now that the necessary tweaks and edits have been made I can post some details about this weekend's eats. From Mount Kisco to Lancaster, creamy to charred, there was something for every palate.Read More
Hi everyone! I've been plenty busy in the kitchen this weekend with my holiday baking. One of the most well received items to come out of my kitchen this time of year are the Chipotle Rosemary mixed nuts. They are sweet, smoky, crunchy and literally everyone loves them. Example: my mother generally avoids foods with even the slightest bit of heat but she raves about these nuts. I handed her a bag last night, "The nuts!" she joyfully exclaimed, genuine delight spread across her face. "I was just about to ask you when you were making them!" See? Everyone.Read More