Author Archives: Emily

Curried parsnips with yogurt and chutney


  • 1 1/2 lb parsnips, peeled and chopped into even-sized pieces
  • 2 to 3 tbsp butter
  • 1 onion, thinly sliced
  • 2 apples, cored and thinly sliced
  • 1 tsp curry powder (I also added some cayenne pepper because my curry powder is very mild)
  • salt and black pepper
  • 1/4 c yogurt
  • 1/4 c fruit chutney of your choice (I used mango)
  • 2 tbsp chopped cilantro


Steam the parsnips until just tender, about 7 minutes. Meanwhile, melt 2 tbsp of the butter and add the onion, apples, and curry powder. Cook over medium heat, stirring frequently, for 10 minutes. Add the steamed parsnips, season with salt and pepper, and cook 5 minutes more (adding the additional tbsp of butter to help the parsnips brown). Turn off the heat, then stir in the yogurt, chutney, and cilantro. Serve warm.

This recipe is from Deborah Madison’s Vegetarian Cooking for Everyone, which I highly recommend.


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South sixth cocktail

South sixth cocktail

This looks much nicer than any cocktail I have ever made.

I’ve made this a number of times over the last couple of years (including as a punch at a party last year) and it’s such a perfect summer cocktail. It’s easiest to make if you have a cocktail shaker, but I’m aware not everyone is into making that kind of commitment to being a lush, so I’m sure you could MacGyver other options (perhaps using a mason jar and a sieve?).

Ingredients (for one cocktail)

  1. 2 ounces gin (or vodka)
  2. 2 cucumber slices (about 1/16-inch thick)
  3. 2 basil leaves
  4. 1 ounce cardamom simple syrup (see recipe below)
  5. 1 ounce lemon juice
  6. ginger beer to top everything off

Muddle the cucumber, basil, and cardamom syrup in your shaker. Add the lemon juice and spirit, and shake over ice for 10 seconds. Strain into an iced highball glass, top with ginger beer, and garnish with a cucumber slice.

Cardamom simple syrup


  1. 2 parts sugar
  2. 1 part water
  3. 1/2 part green cardamom pods

Bring the water and the cardamom pods to a boil, then gradually add the sugar. As soon as the sugar has fully dissolved, turn off the heat, cover, and let sit until cool (the longer you let it sit, the spicier the syrup will be, but don’t feel like you need to leave it for ages — the syrup I made yesterday only sat for about an hour and a half and it was awesome). Strain out the cardamom pods and use!

I originally found this recipe on tumblr!

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Cold-brewed iced coffee

It’s hot, and I’m grumpy. Iced coffee helps. This is a remarkably easy way to make it at home, if you don’t feel like actually brewing coffee and then cooling it down. Cold-brewed coffee does have a slightly different taste than the regular stuff, but I liked it.

Grind 1/3 cup of coffee. Place it in some kind of receptacle (a French press would be ideal) and add 1 1/2 cups cold water. Cover and let rest at room temperature overnight (or for 12 hours). In the morning, strain it and dilute the coffee concentrate with milk and/or water (they suggest a 1:1 ratio of coffee to other liquid, but do what feels right to you). Serve over ice. These proportions yield enough for two cups of coffee.

Recipe via the New York Times.


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Ginger syrup (for homemade ginger ale)

I posted this on Facebook last summer, but it’s just so easy and so good that I figure it deserves further circulation.


  • about 2 cups ginger — one of the larger hunks of ginger root at the store should work — chopped well (or processed in a food processor)
  • 2 cups granulated sugar
  • 6 cups water

Combine ingredients in a large pot. Bring to a boil, and then simmer for 1 to 1.5 hours, until the liquid has reduced to less than half of its original volume (you are aiming to have around 2 cups of syrup by the end of this process). Strain liquid through a cheesecloth or a fine mesh sieve, and let it cool before use.



  • 1  cup club soda
  • 3 tbsp ginger syrup
  • lime wedge
  • ice

Combine all ingredients in a glass over ice, and stir. These proportions can obviously be adjusted to suit your taste. This is pretty much the perfect summer drink, and would be incredible with a wide variety of spirits (gin, bourbon, rum if that’s your thing, etc etc etc).

I got this recipe from Joy the Baker. She suggests adding a dash of bitters to your ginger ale for extra deliciousness, which I bet would be amazing.


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Pumpkin Saag

Remember that time I began a recipe blog and then completely abandoned it? Luckily all of you have been picking up the slack in the meantime (thank you for all of the delicious recipes!). I have a number of things I’ve been meaning to post here, but I made this last night and it was easy and delicious, so I’m going to begin with it.


  • 3 lbs pumpkin or butternut squash (other kinds of squash would probably work as well)
  • 2 tbsp peanut oil
  • 1 large white onion, diced
  • 4 cloves garlic, minced
  • 1 1/2 tsp garam masala
  • 1/4 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/8tsp cayenne
  • 1 cup water (or broth, for extra deliciousness)
  • 1-inch cube of fresh ginger, peeled
  • 10 oz fresh spinach (about 2 bunches) washed and coarsely chopped
  • juice of 1/2 lime

First, bake the pumpkin (or squash, or whatever). (Protip: this recipe is made remarkably easy if you do this step a day (or a few days) in advance and refrigerate the pumpkin until you want to use it.) Preheat the oven to 350. Cut the pumpkin in half, remove the seeds, and place cut side down on a lightly greased baking sheet. Bake for about 45 minutes, until a fork can easily pierce the flesh.

Let the pumpkin cool completely. Peel away the skin and chop the pumpkin up into 1-inch chunks. It’s going to completely disintegrate anyway so you don’t need to get overly precious about technique at this stage.

Preheat a soup pot over medium-high heat. Saute the diced onion in the peanut oil until it begins to brown. Add the garlic and saute for 2 or 3 more minutes.

Add the pumpkin and cook until heated through, about 3 minutes. Add the spices and salt, and grate the ginger directly into the pot (use a microplane grater or the finest gauge on your grater (LOL gauge, look at me making up grater terminology. JUST GET THE GINGER INTO TINY PIECES IN SOME WAY OK)). Add the water (or broth!) and cook for about 5 minutes, mixing often.

Add the spinach in three or four batches, mixing well after each addition.

Cook for about 10 more minutes, stirring often. Add the lime; taste and adjust the salt. Apparently this is best if you let it sit for a while before you eat it, but let’s be real, that’s not going to happen.

I served this with some basmati rice, a simple yogurt sauce (see below), and some chopped mango, and it was god damn delicious.

Spiced Yogurt Sauce

  • 1 1/2 cups plain yogurt
  • 1 tsp garam masala
  • 1 tsp cumin
  • 1/4 tsp salt
  • 2 tsp fresh lime or lemon juice
  • 1 tbsp chopped cilantro (optional)

Combine and serve!

Both of these recipes were adapted from Veganomicon.

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Chermoula (Moroccan green sauce)

This sauce is simple but has so much flavour. I originally made it to accompany roasted vegetables and quinoa, which was great, and I just covered a fried egg on toast with it, which was maybe even greater.


  • 4 garlic cloves, chopped
  • salt
  • 2/3 cup cilantro
  • 1/3 cup parsley
  • 1½ tsp sweet paprika
  • ½ tsp ground cumin
  • 1/8 tsp cayenne
  • ¼ cup extra virgin olive oil
  • juice of one large lemon (or more to taste)


Mash the garlic, with 1 tsp salt, into a paste: either in a mortar and pestle or with your knife. Transfer to food processor, add the cilantro and parsley, and process until finely chopped (if using a mortar and pestle, chop the herbs finely beforehand and bruise them in the mortar to release their flavour). Add spices, olive oil, and lemon juice to taste, and process until mixed.

Adapted from Vegetarian Cooking for Everyone.

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Crostini with olive paste, ricotta, and marjoram

I’m so excited that people have been joining (and posting such delicious things to) this blog! Here is my first contribution, as requested by my already-dearly-missed friend Erin. It is what I am cheerfully assembling in the picture below.



olive oil
marjoram (fresh or dried)
1 recipe olive paste (see below)

Olive paste:

1 cup pitted olives (any kind; I used kalamata)
1/4 cup capers, rinsed
2 small garlic cloves
1/2 teaspoon dried or 2 teaspoons fresh chopped thyme
1 to 2 tablespoons olive oil
fresh lemon juice

Put the olives, capers, garlic and thyme (if using dried) in a food processor and blend. Add olive oil, blend some more. Season with pepper and add lemon juice (to taste, I used maybe around the juice of a quarter of a lemon) and thyme (if using fresh).

To make crostini: slice the baguette and toast the pieces. Spread a layer of olive paste and a layer of ricotta on each crostini in proportions that suit your tastes (I prefer a thicker layer of olive paste and a thinner one of ricotta, but your mileage may vary). Season with black pepper and drizzle with a bit of olive oil. Broil briefly to warm the cheese,  sprinkle the crostini with marjoram (I used dried because that’s what I had available, but fresh would probably be much nicer), and serve warm.

This recipe is taken from Deborah Madison’s fabulous Vegetarian Cooking for Everyone.


Filed under Entrees, Snacks, Vegetarian