For those looking to spice up their lives a bit, here’s the recipe that I mentioned in my Ginger post. It comes from one of my favorite Harvard Common Press books, Vegan Planet by Robin Robertson, and the cake portion is highly recommended, though I tend to convert it into a sheet cake, opting for a raspberry sauce instead of the maple frosting listed below. Go with your instinct, but a little bit of confectioner’s sugar and raspberries never hurt anyone!
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I’m studying for a biology midterm that I have on Monday– one step in a series of many to bring me up to speed on the sciences and get me ready for nutrition school. After a few years out of the academic grind, studying reminds me of a whole range of stress-related emotions that I haven’t [...]
My favorite type of chip is made by a company called Food Should Taste Good. I also like their name. No nonsense. Anyway, “Food Should Taste Good” but it doesn’t always have to look good. In celebration of some of the weirder looking food out there, I’m posting photos of a juice that [...]
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What better way to start blogging again than to focus on Zingerman’s, one of my favorite food companies. Zingeman’s is located in Ann Arbor, Michigan. Yes, it’s a long way from Boston, but its Mail Order arm makes it possible to eat fresh, delicious Zingerman’s food, wherever you are in the country. September 24th was my [...]
Last month, my housemate’s girlfriend’s parents came to visit and they taught us how to make authentic Russian borscht. I thought it was going to be a complicated affair. Turns out: borscht is really easy to make. And, they’re perfect for cold wintry days.
Tanya’s Borscht
2 carrots, grated
2 beets, grated
2 tomatoes, halved and sliced (1/4”)
½ onion, chopped
3 [...]
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