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Vegan Veggie Burgers

I’m not vegan, but I watched “What the Health?” on Netflix and learned some interesting facts about where our food comes from and the politics of the food industry. I also have some dear friends who are vegan so I want to make sure I have recipes for when they come and visit!! These veggie burgers are nice because they stick together and don’t require any “binding” ingredients like eggs or breadcrumbs. It also doesn’t use any oil and all the flavor comes from the veggies and hot sauce! My mother in law introduced me to this recipe when our little guy was just a few weeks old and they freeze really well in wax paper/glass containers. I made a few little tweaks to the original she got from a vegan cookbook since I didn’t have some of the ingredients it called for but here it is. Enjoy!

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Cinnamon Brioche French Toast


French toast is one of those foods that takes me back to my childhood. My mom used to take me to the YMCA in Philadelphia and they taught us kids how to make french toast. So now here I am in Texas, still making french toast and still needing a step stool to reach cupboards. Enjoy!

Here’s a photo of me trying out a french toast recipe at home at our apartment in Upper Darby:

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Pumpkin Pie Cupcakes

A good friend of mine (thanks again, Jay!) sent me this a long time ago and it’s still one of my favorite crowd-pleasing cupcakes to make, though a bit labor intensive. The recipe is from Bake It In a Cake and it’s a mini pumpkin pie baked inside of a vanilla cupcake with a cinnamon cream cheese frosting. It’s not too sweet and has a wonderful texture that is light though it appears dense. I had a lot of extra cupcake batter, pumpkin pie batter, and some pie crust so you may want to account for that to make more mini pies or even a small pumpkin pie and a few plain vanilla cupcakes. Enjoy!

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Restaurant Review: Bombay Salsa Co. Food Truck

What happens when you combine Indian food with Mexican food? We went to find out at Bombay Salsa Co.’s grand re-opening a few weeks ago. Bombay Salsa Co. is a food truck run by Hitish Nathani and his fantastic father with the support of their family. Biochemistry professor by day and ‘Salsero’ by night, it’s obvious that Mr. Nathani has a passion for food and he recently spent a few months traveling all over India for inspiration and new items to add to his menu. The menu itself is a blend of an Indian street food/Chipotle/Taco Bell style options (many Indian college students have dreamt of such a thing): you pick whether you’d like a quesadilla, burrito, or taco and then you pick a style (Indian or Mexican) and a protein (chicken, tofu, or paneer). We enjoyed tasting a variety of things off of the menu with some friends and if Indian Mexican fusion food was something you dreamt about in your dorm room, read on!  🙂

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Baked Oatmeal Muffins

I love dessert and I love breakfast. So when I came across the idea of baked oatmeal muffins I was drooling before I even tried it. I found this recipe on Stacy Makes Cents but tweaked it a little and tried a few variations out. These are not overly sweet and they can be changed depending on whatever fruit you have around or if you are like me… you can add a couple chocolate chips 🙂 You can double/half the recipe and it works really well. I usually refrigerate them after they cool and then toast them in the toaster oven to warm them up and give them a little crunchy exterior with the soft interior. Enjoy! (more…)

Veggie Egg Bake

This simple recipe is one my favorites for a brunch with 4-6 people. It’s prepped the night before and when baked it puffs up into this deliciously light and fluffy savory cloud. This recipe is from my mother-in-law who never fails to make the best brunches ever. You can always add cut up veggie/meat sausage if you want a little bit more protein or meaty flavor. My favorite is this one.

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