Savor Health “Savor Cooks” Posts from 2018

13 Mar

Just wanted to share the recipes that I created and photographed for the Savor Health blog in 2018. Each month on the blog, there is a featured seasonal food, usually a fruit or a vegetable, and I create a recipe. It was a delicious year. Here’s a look back:

January 2018: Grapefruit Substitutes Citrus and Greek Yogurt Tart with Oat Flour Crust


February 2018: Brussels Sprouts Simple Skillet Roasted Brussels Sprouts


March 2018: Ginger Super Smooth Ginger Hummus

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4 Ways to Use Winter Squash Puree

4 Dec


I’ve been roasting Thai Kang Kob squashes, a variety of winter squash, for two weeks straight have been using the puree in anything and everything I can think of, including:

-Winter Squash Cookies (they’re vegan!)

-Pumpkin (aka winter squash) Spice Lattes (actually contains the squash puree!)

-Pumpkin Pie Filling Smoothies (but dietitian approved!)

-Baked Pumpkin Oatmeal (attention meal preppers!)

The recipes all call for a mix of fall spices like cinnamon, ginger, nutmeg, cloves and allspice. What can I say, I’ve got pumpkin pie spice fever this year. You can substitute store-bought pumpkin pie spice if preferred, or make your own version.

Read on for a how-to on making the squash puree and for all the details on the above recipes. Continue reading

Fuyu Persimmon Crumble

19 Nov


For a fun twist on a fall inspired crumble, try using persimmons instead of apples or pears. Here I used fuyu persimmons (see photo above), which are the ones that look like tomatoes and can be sliced and eaten like an apple (Hachiya persimmons are more tear-drop shaped and need to be super soft before using. The flesh typically gets scooped out and pureed.).

I call this a crumble rather than a crisp because the topping is softer as supposed to crunchy or crispy. For something more along the “crisp” lines and a bit heavier on the oats, try my Cran-Apple Persimmon Crisp, which also happens to be vegan.

As with a lot of crumble and crisp recipes, I find that using a denser whole wheat or spelt flour in place of all purpose is often fine, does not affect texture that much, and still tastes great. I just decided to use all purpose flour this time. 1/2 cup chopped walnuts or pecans added to the topping would also be nice.

Also for texture reasons, you could peel the persimmons before slicing. I chose to keep the peels mostly out of laziness but also because of the extra fiber and to reduce food waste. Continue reading

Bon Appetit’s Miso-Tofu Ranch Dip

9 Oct


I usually cook with firm tofu, but recently bought a pack of silken tofu at the store by accident. What a great excuse to try out a new recipe!

I made this dip and took it to a dinner party, and it was so good that the next day I whipped up another batch to keep at home.

The recipe is lighter than traditional ranch because of the tofu, but still has a creamy flavor and texture due to the sour cream (so unfortunately it is not a vegan-friendly recipe, although one could try it with all tofu or a vegan mayo or sour cream). The miso paste adds a savory and saltiness to the ranch, so there is no need to add any additional salt.

What should you do with the rest of your unused silken tofu? Here are some ideas:

-Make a second batch of this ranch because it is SO delish.

-Get your soup on and cook this Tofu and Kimchi Stew (I made this a while back and highlighted it on my Instagram stories).

-Add extra protein to a smoothie. Try my Cocoa Tofu Smoothie.  Continue reading

Mutter Tofu Recipe on the Savor Health Blog

30 May


I made this Indian style tofu with tomatoes and peas for Savor Health’s “Savor Cooks” series. It’s a twist on Mutter Paneer (mutter means peas) but instead of paneer cheese I used tofu.

This recipe uses mostly pantry and staple ingredients (onion, garlic, ginger, spices, tofu, frozen peas and canned tomato).

I ate it with plain yogurt on top.

For the full post and recipe, click here.

Linguine with Clams

15 May


I talk a lot about branching out with the types of recipes and ingredients I make and use. Seafood is definitely one of those categories that I frequently say I need to cook more of and want to feel more confident cooking.

I am picky about where I buy my food from, especially when it comes to animal products. I also like the concept of using smaller amounts of meat and seafood rather than making it the focus of the plate.

So this linguine with clams, a classic pasta dish that I typically would not think to order or make, was a good way for me to balance my love of carbs (pasta with breadcrumbs = YES!) with my desire to cook more seafood.


I bought the clams from a vendor at the farmers’ market. For those in New York City, they were from Pura Vida Fisheries. I also learned that clams do not have a season. One can purchase clams year-round.

The recipe I used comes from Bon Appetit. It involves making homemade breadcrumbs with lemon zest, slicing LOTS of garlic on the mandolin slicer and making a pan sauce with olive oil, pepper flakes, anchovies (another ingredient that I know I should, but don’t use often enough) and wine to steam the clams in.

For a seafood cooking novice like myself, clams cook in about 7 minutes, and it is SO exciting to open the lid of the pot and see that the clams opened.

Continue reading

I Made My Own Wedding Desserts!

18 Feb

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So…I got married in October 2017 (!). It was a blast, and one of the highlights from the wedding was making all of the desserts. I wanted to document what I did so that I can look back and remember my method. And maybe this will inspire/help some of you out there who are interested in baking for a big party.

It was actually quite doable and fun. Using the FREEZER and prepping over a week before the big event was a huge help. Also helpful was having an excel doc or google sheets doc to organize the planning and do some math conversions.

I tried to keep the desserts simple – no fondant or excessive frosting or design. I also tried to keep with traditions and did a tiered cake for a fancy look, and I had the same cake in sheet pan form to make it easier to serve the masses. My favorite types of desserts are classic, simple, and homemade looking. So I went for the naked cake look (frosting between cake layers only) for the main cake.

Here’s what I made (guest count was ~70-ish people): Continue reading