vegan – Page 2 – Not Eating Out in New York

22 Nov 2016

Curried Sweet Potato Dumplings

by Cathy Erway | posted in: Dumplings, Sides & Salads, vegan, vegetarian | 4

The All-American meal is upon us: Thanksgiving. Apple pie, turkey and cranberry sauce; mashed potatoes, gravy and stuffing. I have always been intrigued by this holiday meal because even though I was born and raised in America, none of these things were really familiar to my palate except for once a year, on Thanksgiving. (A phenomenon also discussed by Andrew of the blog Beyond Chinatown, who compiled some great interviews on the Chinese American Thanksgiving here.) But as I’ve learned through the years, … Read More

18 Oct 2016

Stuffed Delicata Squash with Kale and Pinenuts

by Cathy Erway | posted in: Recipes, Sides & Salads, vegan, vegetarian | 3

It is strange seeing winter squashes beside watermelon at the farmers market. Eggplant and enormous turnips. Sweet corn and cabbage. Winter and summer mixed with colorful abandon—that’s what early fall is for. I couldn’t resist plunging for the pumpkins and winter gourds while picking up some tomatoes, too. We won’t have the latter in-season in the Northeast for much longer, but it’s a warm welcome to squash season, having the best of both worlds.

7 Oct 2016

Beet Salad with Preserved Lemon

by Cathy Erway | posted in: gluten-free, Recipes, Sides & Salads, vegan, vegetarian | 5

Beet salads. I have to admit that I used to think of rendering fresh beets into smooth, juicy, orbs of crazy magenta was such a taxing chore that I reserved cooking beets for pre-determined occasions. A special side dish, for a special purpose. It’s taken me maybe eight years to understand that cooked beets—and the endless beet salads that can be made from them—are one of the simplest, easiest things to prepare, and to keep on hand. And when you … Read More

22 Jul 2016

How to Make Preserved Lemons

by Cathy Erway | posted in: gluten-free, Recipes, vegan, vegetarian | 7

Here’s a preview to a much more delicious post to come, one that actually uses the preserved lemons in a recipe. But it’s always nice to dig deeper into the ingredients of a recipe, especially when they might seem exotic and elusive at first. If you’ve ever tried Moroccan food, you’ve probably come across this singular ingredient in a tagine with chicken. I’ve made many renditions of the dish using just fresh lemons in lieu of hunting down the proper stuff, and … Read More

13 Jul 2016

Golden Beet and Cucumber Salad with Toasted Spices, Hummus and Pita

by Cathy Erway | posted in: Recipes, Sides & Salads, vegan, vegetarian | 1

Summer’s a good time for a ‘mezze meal.’ With so many vegetables in season, you can easily pull together a colorful assortment of stuff to dip and mix from a plate with pita. This isn’t a very elaborate version of what that could be—try a colorful assortment of lots of salads and sides for a casual dinner party—but it hits the spot, and fills you up in all the right ways, making you feel both healthy and satisfied.

13 May 2016

Rhubarb Compote and Yogurt Parfait

by Cathy Erway | posted in: Desserts, gluten-free, Recipes, vegan, vegetarian | 2

This is something that I would eat every day if I could. But I can’t, because rhubarb is only around for such a short spell in spring. Isn’t that the law of scarcity, that you want something (only because?) there’s so little of it to go around?

3 May 2016

Crispy-Roasted Asparagus and A Soft-Boiled Egg

by Cathy Erway | posted in: Breakfast & Eggs, gluten-free, Recipes, vegan, vegetarian | 9

Ever had a perfect Saturday where you did everything you had to do and still found time to do the fun things, too? Sometimes I compartmentalize my days into must-do’s and would-like-to’s: Responsibilities, commitments, eating, exercise, social events. One thing in that little list sits squarely in the middle—eating, because it can be taken both ways. If only doing laundry could moonlight as a recreational hobby.

15 Mar 2016

Shroom ‘n Grits

by Cathy Erway | posted in: gluten-free, Grains, Recipes, vegan, vegetarian | 2

I’ve just returned from a week of eating and boozing in Mexico with five friends. There was a different taco to try at just about every hour of the day. I intend to throw a taco party very soon, to celebrate and exercise my own hand at the new flavors that so captivated us while they’re fresh in memory. But in the immediate aftermath of the trip, there was a group detox to do.

22 Jan 2016

Kale Salad with Garlicky Miso Lemon Dressing

by Cathy Erway | posted in: gluten-free, Recipes, Sides & Salads, vegan, vegetarian | 5

I really want to call this a vegan, miso-based “Caesar” salad, but know that the powers of food purism would call this foul. No, it doesn’t have Romaine lettuce nor egg yolk, nor anchovies nor parmesan—but it does have a punchy piquancy that I’d equate with that of the classic dressing we know and love. And it was inspired by Caesar (salads, nothing Roman to look at here)—which are nowadays often found with the deeper-green brassica kale in place of lettuce—through … Read More

14 Jan 2016

Split Pea Soup with Root Vegetables

by Cathy Erway | posted in: Beans, gluten-free, Recipes, Soups & Stews, vegan, vegetarian | 5

It wouldn’t really be a soup if it were only one ingredient, right? That’s the thinking behind this weekend concoction where I deposed my growing stash of random root vegetables into a not-strictly-root-vegetable soup. By definition, soup is a mingling of stuff in liquid form, often creating a harmony of flavors that tickle your tastebuds as it soothes your soul. So do your kitchen a cleaning with this approach to your next winter soup.