Category: Erin

Recipes from Erin

Summertime Chaat

Chaat is an Indian snack that can be made with a variety of starchy bases sprinkled with a tangy spice mix,drizzled with both fruit and green chutneys, and topped with crunchy bits. This version is light and features lots of crispy seasonal vegetables.

Vegetable Stew with Dried Lime served with a Baked Black Chickpea Pancake

This is one of the most healthful and comforting menus that I make. This stew recipe slow cooks vegetables and pairs them with fresh herbs and citrus to make a delicous and comforting dish without much fat and no animal products. The chickpea pancake is nutty and satifying, simple to make and also entirley vegan and gluten free. The exact vegetables used in the stew are wildly flexible to what is in season, available and to your tastes. This menu is truly all over the global map.

The salad I eat almost everyday

This is what I pack for lunch when I go to work. Crispy vegetables, creamy dressing, crunchy topping and a bit of flavorful protein.

Ride your Bike to Coney Island Salad

I originally published this salad recipe on August 8th, 2010. It was the seventh recipe we posted! The original blog post said “One morning, Silvi and I ate this salad for breakfast and then rode our bike’s from Queens to Coney Island.” I have not riden my bike to Coney Island in a long time, but I still like to make this salad for breakfast when I need to feel fortified and hydrated for a long NYC summer day.

Crispy Zucchini and Creamy Leek Fritters with Herbs (gluten-free or not)

It’s been an unusually rainy spring and summer in New York. My farmshares have been heavy with vegetables that are basially water storage systems. I’ve been making crispy zucchini and creamy leek fritters with herbs. I like to have them for breakfast with smoked salmon, sour cream and capers or with feta and Ajvar. Either way, they also get a pile of sliced cucumbers.