Tagged ‘herbivoracious’

  • Fall Fare… Minus the Apples and the Pumpkin

    As we leave the heat of summer behind us and embrace the chillier fall breezes, our desire for all-things-autumn can’t help but escalate. The craze surrounding everything apple and pumpkin has reached an all-time high, with most recipes for fall including at least one of those two ingredients. But that is not all that fall has to offer us!

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  • Springtime Thai Tofu Salad

    One of the finer culinary moments of my life was when I discovered the light and refreshing side of tofu– it wasn’t until high school that I realized tofu could be one of the most versatile ingredients. Due to a particularly bad experience with a soy sauce-marinated tofu dish my mother made me as a child, it took me a while to trust this curd again, but after spending a year as a vegan, I quickly discovered that it was one of those foods I probably needed to get me through the diet.

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  • Spaghetti with Garlic and Oil (aglio e olio)

    Vegetarian Spaghetti with Garlic and Oil Recipe | Herbivoracious

    Recipe: Spaghetti with Garlic and Oil (aglio e olio)

    Summary: Other than tossing noodles with butter and cheese, making spaghetti aglio e olio is just about the simplest way to prepare pasta. You can have this ready two minutes after the pasta is done boiling, so it makes a perfect meal when the day gets away from you but you still want to eat something home-cooked.

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  • March Showers Bring Cauliflowers

    Ah March, the month when, here in freezing and tired Boston at least, we begin to cling to the fleeting fifty-degree days, and snow is finally being shrugged off and melted away. With winter retreating, we remember some of the promises we made to ourselves at the birth of 2014. I’m talking about a little thing called “that New Year’s Resolution you totally forgot about.” I know how difficult resolutions to eat healthier and start working out are to keep, and March is the month by which we’ve either all given up, or are working through in order to prove that we can complete our year of health.

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  • Tomato-Chickpea Soup

    Recipe: Tomato-Chickpea Soup

    Summary: This soup—basically a very fresh minestrone—was born of simple necessity. I had a pile of crudités left from a party and a family that needed a quick, hot dinner after we cleaned up from the festivities. You can certainly substitute other vegetables for cauliflower and green beans. Just be sure to cut them small enough to cook through but retain just a bit of bite in 10 minutes. Fennel would be especially welcome. In general, I’m a big believer in mise en place, the practice of preparing all ingredients before you start to cook. But this recipe is actually so simple that you can start sautéing each vegetable while chopping the next.

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  • Challah-atcha! Chocolate Bread Pudding

    I knew that chocolate, bread pudding, and challah bread were all delectable old-fashioned treats separately, but I was completely unaware of the deliciousness that all of the above are when whipped up into one dessert. I found this lavishing bread pudding recipe–combining all of those ingredients into one decadent dessert–in Michael Natkin’s Herbivoracious. It’s one of those dishes that I simply couldn’t say “no” to when offered seconds…and thirds…and leftovers for breakfast the next morning. The smooth, melted bittersweet chocolate tossed over the custard-infused cubed challah bread was a combo simply too tempting to pass up.

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  • Warming Up With Chana Masala

    After a week of Boston’s soul-shivering January weather, I was craving a meal that would put the spring back in my semester. Being half-Indian, curry is definitely one of my comfort foods. I’ve always enjoyed the savory taste of chana masala in Indian restaurants, but I’d never made it on my own before. I found this recipe in Michael Natkin’s Herbivoracious, and it stuck out to me because of its vegan, dairy-free, and gluten-free nature. I have a dairy allergy that generally means cooking with substitutes, but this dish is perfectly dairy-allergy friendly as is. Plus, as a vegan dish, it was so packed with flavor that I didn’t even notice the lack of meat.

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  • For the Food Photographer//Blogger

    This post is a part of The Harvard Common Press’s #BooksForCooks holiday giving campaign. For more information and gift ideas, click here.

    Herbivoracious: A Flavor Revolution // #BooksForCooks

    Michael Natkin is living the food blogger dream. He quit his day-job at Adobe, started a full-time food blog, wrote a cookbook, and has a story that has inspired and influenced people all over the world! Herbivoracious is packed with not only diverse, flavorful recipes that will please both vegetarians and meat-eaters alike, but also stunning four-color photographs taken by Michael himself. It’s the ultimate gift for any aspiring food blogger or photographer, or your favorite home cook who is craving a pop of flavor and international taste.

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  • There’s More to Apple Than Pie

    This time of year, there is an abundance of fall-flavored treats, and I’m guilty of giving into them too. After going apple picking for the first time in my life, I immediately thought of making either an apple pie or an apple crisp (in case you couldn’t tell from my two last posts about doughnuts and crepes, I have a huge sweet tooth!). While I definitely want to make at least one dessert with all of my crisp and juicy Macoun apples, I also thought it’d be fun to try using them for some savory appetizers. The fact that most of my friends are foodies with fall birthdays coming up was just an added bonus!

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  • Herbivoracious in the News

    Herbivoracious was included in The Washington Post’s “Top Cookbooks of 2012” roundup. “If we had to choose one book to cook from in 2012, this would be it.” Read full article here.

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  • An Herbivoracious Adventure… Continued

    If you missed the first post about how I came about the fresh + local ingredients for Michael Natkin’s Basil Gnudi, click here!

    vegetarian sauteed organic vegetablesThe sauce and sauté were classic and simple.  Working from the general proportions, I eyeballed the amount of vegetables and did rough measures of the wine, butter, onion, and salt. From the first step, this dish was a buttery, oniony decadence–it smelled warm and homey, probably not great for the heart but oh so good for the soul.  I’m sure this would have still been delicious with olive oil substituted for the butter, but butter was the richer option, and Natkin never holds back on flavor. (I did use part-skim ricotta to cut calories, however).  I could have left the sauté unattended, but supervision paid off: the wine added a big aromatic puff of alcohol burning off only barely noticeable since I hovered by the pan, stirring with care.

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  • Decreasing Anxiety & Other Health Benefits of Going Gluten-Free

    I took a public speaking class about a year ago, in which my professor told us that having control of our emotions has more to do with the overall success of the speech than any inherent talent for public speaking does. He then introduced us to a series of exercises and strategies for calming down right before a big presentation. One of the techniques on his list was a gluten-free diet. We were taught that gluten has the capability to increase anxiety levels, which, perhaps, wouldn’t normally affect us much on a day-to-day basis. Except that the idea of speaking to a crowd is particularly distressing, and the professor advised us to get rid of anything that could be a distraction – including gluten.

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