Abigail’s “Hot Potato” and Tomato Gratin


Our friend Abigail: a. not only has the most amazing garden this side of the Mississippi b. can also generally be found whipping up something amazing in the kitchen.  Mark and I were trying to figure out what do do with our enormous yield of tomatoes (those green tomatoes in the last post are ripening […]

Summer’s End Immersion Pasta


What to do with piles of tomatoes and yellow summer squash?  Follow this scrummy recipe, and eat up, that’s what! Summer’s End Immersion Pasta 5-8 lbs fresh garden tomatoes (any kind), coarsely chopped 2-3 yellow summer squash, cut into rounds and half-rounds, depending on size of pieces one large white onion, coarsely chopped two small […]

Makeshift Muesli


On my  (11-hour!) drive to the residency in August, I stopped at Quiet Storm and  the Mattress Factory in Pittsburgh as a break.  At Quiet Storm, I had a yummy brunch of what they were calling muesli, which was essentially cold (cooked) oatmeal, plain vegan yogurt and fruit and nuts–chopped walnuts, coconut shavings and chopped […]

Swedish Pancakes


On Sunday my most excellent residency hosts, Krista and Zak (at the Philadelphia Art Hotel) hosted the other resident, Jessica, and I for brunch.  It was super thoughtful of them to make a batch of Swedish pancakes just for me (the only vegan).  I provided applesauce as an egg replacer (1 tbsp as = 1 […]

From the Residency: (Mostly) Raw Kale Salad


As Mark mentioned I am currently at a residency at the Philadelphia Art Hotel, run by two amazing people, artists Krista Peel and Zak Starer. I am all set up in a the top floor of a row-house in the East Kensington neighborhood in a studio room adjacent to a kitchenette where, thankfully, I can once […]

Best Hot Weather Snack: Avocado and Grapefruit


I don’t know where I first came across this recipe (if you can call it that; it’s so simple), but grapefruit and avocado has been one of my favorite hot weather treats for a while now.  Chop a chilled ripe grapefruit and chilled avocado half (I like it when it’s still slightly firm) and mix […]

Authentish Summer Stir-Fry


Mark and I have been a schosh wary of attempting certain ethnicities of foods- some Chinese and Thai, some Mexican, etc.  We can just get better food at a restaurant that has people of that particular ethnicity preparing the menu and food.  Or so we thought.  Score a huge point for IV tonight for whipping […]

In Residence


Hot on the tail of Mark’s “Cooking For One” post, I wanted to chime in with the perspective of cooking for one in my very particular situation: at an artist residency, in a shared kitchen, in a foreign country, as a vegan.  I been fortunate to have the time and space to reflect and observe […]

Mod’ed Polenta with Lemon Asparagus and Chickpeas


A guest post by our pal Ryan!  Let’s hope he behaves himself…  😉 I wanted to call this Mod’ed Polenta with Lemon Asparagi and Chickplease but my hands were slapped, and I was told NO because it isn’t nice for folks searching for a delicious dish with asparagus and chickpeas. I could have told the […]

Baked Pakora w/ Dhaniya


The Indian Feast Saturday night would not have been the same without pakora.  We especially like that our version is baked, not deep fried.  If you know anything about us here at IV, you know that we leave frying to greasy spoons and love adapting fried recipes to delicious (and healthier) baked ones almost as […]