Alicia's Food For Thought


Fall into Food
November 8, 2009, 11:38 AM
Filed under: Recipes

Hi readers!

In spirit of the Fall season, I decided to give you two recipes to celebrate pumpkins and squash!

Vegan Pumpkin Pie (Thank you Trez for the recipe!)

pumpkin-pie

1 pie crust
1 can (15 oz.) of pumpkin
1 cup soy milk
1/4 cup corn starch
1 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg

Preheat oven to 425.  Add everything together and mix it up well; when it comes to the sugar and spices, those are the amounts I always start with, but I usually play around with it until it tastes right to me (which means I usually use a little more than what’s listed above).  Pour the filing into the crust and bake at 425 for 15 minutes.  Turn the oven down to 350 and bake another 45 – 50 minutes.  Use a toothpick/knife to see if it’s done; when it comes out clean, you’re all set.

Sometimes I cover the crust in foil for the first 15 minutes at 425 to prevent it from getting too brown. I’ve seen some recipes with tofu, but I really like the cornstarch as a thickener; almost everyone who’s ever tried it was surprised it was vegan.

Squash Soup – From Food Network

6 cups (about 2 large squash) seeded 2-inch wide chunks butternut squash
Melted butter, for brushing
1 tablespoon kosher salt, plus 1 teaspoon
1 teaspoon freshly ground white pepper, plus 1/2 teaspoon
3 cups chicken or vegetable stock
4 tablespoons honey
1 teaspoon minced ginger
4 ounces heavy cream
1/4 teaspoon nutmeg

Directions

Preheat the oven to 400 degrees F.  Brush the flesh of the squash with a little butter and season with 1 tablespoon salt and 1 teaspoon freshly ground white pepper. On a sheet pan lay the squash flesh side up. Roast for about 30 to 35 minutes or until the flesh is nice and soft.

Scoop the flesh from the skin into a pot and add the stock, honey, and ginger. Bring to a simmer and puree using a stick blender. Stir in the heavy cream and return to a low simmer. Season with salt, pepper, and nutmeg.

I made the squash soup this past weekend while I was on duty and it turned out really yummy! I might have kept the thyme in there a bit too long, but overall it is a very good savory-sweet dish :).

Hope you enjoyed and have a great week!

Alicia Kim
Food For Thought Resident Assistant
alicia.foodforthought@gmail.com

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Stogo, Arepas, and Governor’s Island, oh my!
September 14, 2009, 2:57 AM
Filed under: Real Eats, Recipes

Hello readers!

The Food for Thought Explorations floor has been in full swing for the past couple of weeks and even though classes/internships/jobs have already started, we were able to squeeze in some amazing and successful programs!

stogo

We’ve had ice cream (without the cream) from Stogo’s, an organic, gourmet, dairy free, kosher ice cream shop located on 10th Street in between 3rd and 2nd Avenue during Welcome Week. I got 4 different pints: Hemp Raspberry, Mango Sorbet, Berry Mix, and Orange/Coconut flavor. The ice cream is very pricey (~$12/pint), so I would only suggest going there for a very nice treat and if you are lactose intolerant/vegan.

caracas1caracas2Next, we had arepas from the Caracas Arepa Bar, a Venezuelan Restaurant located on 7th Street inbetween 1st and Avenue A after our first floor meeting. An arepa is a flat bread made from corn and it is opened like a pocket to be filled with delicious fillers such as beans, cheese, avocados, plantains, and meat. I bought 5 different types of arepas: The De Guasacaca, La del Gato, De Pollo, La Jardinera, La Mulata and 5 side orders of Arroz con caraotas (rice & beans). Their salsa is amazing! It is sweet ands savory at the same time and it really adds a lot of flavor to the arepa. To view their menu click here. An interesting note on how I found the Caracas Arepa Bar, I learned about them from the Throwdown with Bobby Flay, a show on Food Network (of course!). For a recipe on how to make arepas go here (Thanks Serra!).

The last event he had was a trip to Governor’s Island, NYC. We went on a free ferry ride over there and spent the day eating lunch and biking around the island. The first 90 minutes renting a bike is FREE and we had a great time stopping by the different entertainment spots. You should really check it out if you ever want to get out of city without ever really leaving. There is also an article about the Dutch Festival that was going on while we were there (Thanks David!).

Here are some pictures that we took while we were in Governor’s Island (Photo credit goes to Steven on Clarissa’s camera!):

Governor's Island Ferry

Governor's Island Ferry

Enjoying a picnic Lunch on Kimmel (Road). *Please note Alyssa's expression, kthxbye.

Enjoying a picnic Lunch on Kimmel (Road). *Please note Alyssa's expression, kthxbye.

Riding the FREE bikes!

Riding the FREE bikes!

Enjoying the view of the Statue of Liberty while biking around the island.

Enjoying the view of the Statue of Liberty while biking around the island.

I amsterdam (mini version).

I amsterdam (mini version).

The wonderful RAs that I co-programmed with (David, Clarissa, and Christina). Love you Carlyle!

The wonderful RAs that I co-programmed with (David, Clarissa, and Christina). Love you Carlyle!

Overall, it was a great program and everyone had an amazing time checking out a different area of NYC. We will probably do it again in the Spring when it is warm again.

And as promised, here is a recipe for banana bread that I will be baking for BASE meetings (sign up on Doodle!). I got the recipe from Food Network.

1 cup granulated sugar
8 tablespoons (1 stick) unsalted butter, room temperature
2 large eggs
3 ripe bananas
1 tablespoon milk
1 teaspoon ground cinnamon
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

* Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes.

Enjoy and good eats! If you have any ideas for a program, feel free to send me an e-mail.

Alicia Kim
Food For Thought Resident Assistant
alicia.foodforthought@gmail.com