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July 2014

Recipes

The Last Supper: Polentils and Broccoli

As my penultimate day in Israel transitioned into my ultimate Israeli night, I realized that despite wanting to enjoy the many delicious vegan meals on offer in Tel Aviv (before setting off on my European adventure), I had a lot of food left in my kitchen that needed to be used up.  I also had the good fortune to already be spending my time with friends who needed feeding.  After a quick stop at the corner store for some supplemental fruits and veggies, I devised a plan to use up the abundance of herbed polenta chilling in my fridge, as well as the garlic and lentils that had been generously given to me by a friend several months ago (I preferred to save personal food items such as these for when I had guests, so that I didn’t incur the wrath of my ever temperamental roommates should I share anything hailing from the communal pantry).  Earlier that morning, I had begun my polenta experiments, attempting to both pan-fry and bake the starchy squares.  Baking was the clear winner, from the ease of execution , to the crispy exterior.  The pan-fry used too much oil, inducing a veritable volcano of grease, while failing to achieve a crisp and golden outer crust.  That morning, I served the polenta with a sauce of succulent caramelized onions and creamy techina (because I didn’t have quite enough onions to serve them alone).  This style of polenta preparation had the potential to be not just an upscale snack or brunch, but also a deceptively fancy dinner.

Crispy polenta cakes, topped with brilliant broccoli and two scoops of delectable lentils Photo by Steven Winston

Crispy polenta cakes, topped with brilliant broccoli and two scoops of delectable lentils
Photo by Steven Winston

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Ashley Available as Private Vegan Chef

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Photo by Liyuphotography

Ashley Goldstein is a vegan chef and baker, currently located in the Tri-State area, who strives to create delicious and satisfying meals the whole family can enjoy.  She has an extensive repertoire, spanning from casual weeknight meals to more extravagant fare, perfect for larger dinner parties and family celebrations.  Ashley bases her cuisine around seasonal and local ingredients, and creates lively menus tailored to each of her client’s specific dietary needs.  She is the founder of Tipsy Shades of Earl Grey, a boutique, vegan cupcake company, specializing in tea and spirits infused cupcakes that have been enjoyed both at home and abroad.  She is a licensed driver and can be reached at [email protected].