Tag Archives: fall

travel // weekend getaway.

A couple of weekends ago, my roommate and I both decided to take a plans-free Sunday as an opportunity to get out of the city. So we took a little day trip up to the Massachusetts/Vermont border for the Fresh Grass festival at MASS MoCA. It was a long drive both ways, but since my sister was lucky (and ridiculously intelligent) enough to go to Williams for her undergrad years, I’ve done that road trip many times before–and it’s a beautiful one. We were a few weeks too early to really experience the Berkshires at their autumn best, but the scenery was still gorgeous.

I’m not super familiar with bluegrass music, but it was still an awesome time, and MASS MoCA is seriously the coolest space ever. It was also freezing–we should have remembered that fall reaches New England much more quickly than the city, and doubly so in the mountains! I managed to snag the last cup of vegan quinoa chili from one of the food vendors, and basically inhaled it to stay warm.

Again, it was a quick trip–we were only at the venue for a few hours–but we arrived back in Brooklyn that night with our lungs full of fresh mountain air and our wanderlust quelled for the time being. I’m admittedly already antsy to travel again–it probably doesn’t help that I didn’t stay in one place last spring for longer than five days at a time. I will be going to Florida in a few weeks for a family wedding, but other than that, I’m staying put for awhile. Although, there have been whispers around our place of going apple picking…

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Filed under Live, Travel

Pumpkin Baked Acorn Squash with Cinnamon and Fresh Herbs

We’ve got a squash on squash situation.

I have here one of those serendipitous recipes that just seemed like a simple idea to put together but exceeded all expectations. I was quickly reminded that cinnamon as a savory spice is unexpectedly fantastic. And guess what? Pumpkin puree makes a great marinade. Cinnamon and fresh herbs make a great air freshener. And as the chill in the air becomes more pronounced, this recipe is a great excuse to crank up the oven and celebrate the harvest.

P.S. This is already on my Thanksgiving menu.

Pumpkin Baked Acorn Squash with Cinnamon and Fresh Herbs


  • ½ cup pumpkin puree
  • 3/4 cup vegetable broth
  • 2 tsp miso
  • 2 cloves garlic, chopped
  • 2 tbsp soy sauce (low sodium)
  • 1 tbsp ground cinnamon
  • handful each of fresh sage leaves and fresh rosemary, chopped
  • 1 cup white mushrooms, chopped
  • 2 large carrots, chopped
  • 1 acorn squash, sliced
  • pepper


  1. In a small bowl, mix the pumpkin puree, broth, miso, garlic, soy sauce, cinnamon, and fresh herbs until combined.
  2. Chop the mushrooms, carrots, and acorn squash and put them in a large bowl. Pour the pumpkin mixture over the vegetables and toss, so everything is evenly coated. Transfer the entire mixture to a baking pan, laying out as evenly as possible, sprinkle with pepper, and loosely cover with aluminum foil.
  3. Bake at 400 degrees for about 30-35 minutes, checking periodically and stirring the mixture. Remove and serve.

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Filed under Appetizers and Sides, Eat, Gluten Free, Main Dishes and Entrees

Maple Nut HippieCakes with Healthy Maple Glaze

Are you a pure organic maple syrup person or are you a fan of Aunt Jemima’s?

I will shamelessly admit that I love the fake stuff.

That being said, I can’t get enough of the real stuff either. But in my opinion, their flavors are so different that you might as well compare two completely different foods.

These use the real, organic maple syrup. Otherwise, the flavor would be off, and they wouldn’t really be HippieCakes, now, would they? Of course, if you need your Aunt Jemima fix, you can smother them with her syrup. But I highly recommend my maple glaze. It’s full of protein a little more guilt-free. Not to mention super yummy.

Maple Nut HippieCakes

2/3 cup oat flour

½ cup pecans, chopped

½ cup walnuts, chopped

1 tsp baking powder

½ tsp baking soda

2 tbsp ground flax in 6 tbsp water

3 tbsp unsweetened applesauce

3 tbsp maple syrup

¼ cup almond milk

pinch of salt

1 tsp nutmeg

1 tsp cloves

Preheat oven to 350 degrees. Combine oat flour, baking powder, baking soda, salt and spices in a medium bowl. Toast the pecans and walnuts. Put the nuts in a blender or food processor. Grind quickly into a meal with larger pieces still intact (overgrinding will make them into butter!). Add to the flour mixture. In a separate bowl, once the flax has soaked in water for about 10-15 minutes and is gelatinous, combine the flax “egg”, applesauce, maple syrup, and almond milk. Add the wet mixture to the dry, and whisk until combined completely. Spoon into muffin pans (should make about 8). Bake for 10-15 minutes, or until golden around the edges and at the tops. Let cool completely in pan before transferring to wire rack.

Healthy Maple Protein Glaze

1/4 package lite firm tofu

Organic Maple Syrup

Puree the tofu in a blender. Add maple syrup, a tablespoon at a time, until at a glaze-y consistency. Drizzle over muffins.

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Filed under Eat