Author: Maggie

Classic Pumpkin Soup

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As I sit here, my apartment is uncomfortably chilled, I have a steaming cup of tea by my side, and a raw cranberry bar nuzzled up next to it. All signs are pointing to the holidays. How did this happen? Just the other day, it was August- with swelteringly heat and bountiful farmer’s markets, long days, and hand-in-hand weekend adventures through New York City. Now, I dodge from building to building, need to dwell in my car prior to take off, and glumly swallow the fact that the sun disappears at 4:30 pm. If you’re succumbing to a bit of winter trepidation, like me, maybe this Classic Pumpkin Soup will nudge a smile across your face. That up there is a beautiful Long Island Cheese Pumpkin, named for its similarity to a wheel of cheese. Isn’t it a showstopper? It looks like it should be on display, wreathed with colorful fall foliage and candles. It might seem to be too picturesque to eat…but don’t let that stop you. Get out your biggest knife and saw …

Vegan MoFo: Pumpkin Chai Brownies

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And so it goes. Today is the last day of Vegan MoFo. This month of posting has been fun, tiring, and inspirational. Did I mention tiring? I honestly cannot wait to just veg on my couch for a week like a loser after I press publish on this baby. I have done 15 blog posts (which means 15 new recipes) and a slew of Instagram pics this year. (Check out my IG, if you haven’t had a peep) The prompts this year stretched me out of my comfort zone and set my mind percolating on innovative recipes I may not have otherwise tried. Like this one! Everyone’s made brownies before. But not everyone’s made Pumpkin Chai Brownies before (or at least, you would think that until you google ‘pumpkin chai brownies’ -_- ). Today’s prompt, “Fusion challenge!” gave me the inspiration for this recipe. It is a fragrant melange of two of my favorite cuisines: Indian + Autumnal American (I’m not a big fan of winter, summer, or spring American. If there even are such …

Vegan MoFo: Magorade (Homemade Citrus Sports Drink)

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Today’s Vegan MoFo theme is: “What would you bring on a vegan road trip?” I thought I would put my own spin on it and frame it in the context of half-marathon training. Running is, after all, a “road trip”. Hardy har har. I’ve seen recipes for homemade sports drinks popping up around the blogosphere, but was never super interested in them when not training. Also, the past few halfs I did, I would just fuel along the way with GUs, and whip up a protein smoothie upon returning. Thus, the time was ripe for me to change up my routine and test out some other training nutrition boosts. Enter: Magorade. A rather silly name I made up for my homemade version of Gatorade. (To be fair, Gatorade’s a pretty silly name, too). This is fast and simple to make. You only need four ingredients: orange juice, coconut water, lemon juice, and salt. The orange juice and coconut water will rehydrate you and provide you with some simple carbs for fuel (if taken during the …