Kabocha Squash Cappelletti

I learned all about pasta making this summer at my job as a fresh pasta maker at Eataly NYC.

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Carrot, Radish, and Hummus Sandwich

When I first became a vegetarian (*cough* pescetarian *cough*), I found it kind of challenging to pack a quick lunch for school every day because I couldn’t just slap a slice of turkey on some bread with cheese and be done. I eventually got tired of the soggy tomato-cheese combination, and it was a real treat when my mom would roast some red peppers and make me a mozzarella (or, even better, goat cheese), roasted red pepper, and basil sandwich on a baguette.  Continue reading “Carrot, Radish, and Hummus Sandwich”

Gnocchi con Ragù di Tempeh

Ragù is definitely one of the most delicious pasta sauces.  It’s irresistibly meaty, savory, and warm, coating each piece of pasta in richness.  It is one of the hardest things for me to resist as a vegetarian.  So when I discovered the magic of tempeh ragù, I was really excited, even though it won’t fool anyone into thinking it is the real thing. Continue reading “Gnocchi con Ragù di Tempeh”

Braised Leeks and Carrots with Parsleyed Beluga Lentils

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I have a habit of spending my mornings thinking about what I am going to make myself for my next meal.  Who am I kidding, it’s not just mornings and not just meals; I am a compulsive planner.  Everyday, I have a game plan of how what I am going to do, arranging errands and classes to flow as seamlessly as possible with as much efficiency as possible.  I feel unreasonably proud of myself when I manage to arrange a day in which not a minute is wasted and all tasks fluidly fall into place as planned. Continue reading “Braised Leeks and Carrots with Parsleyed Beluga Lentils”