Suzannah Schneider

Suzannah Schneider

Suzannah Schneider is a senior at Tulane University majoring in Saving The World (Environmental Studies and International Development). When she’s not hugging trees or cooing at farm animals, she’s cooking up gourmet vegan fare. She would like to live inside Vicky Cristina Barcelona and is fluent in sarcasm. She cannot live without good coffee, dark chocolate, and a restaurant named Dante’s Kitchen.

Most Worthwhile Class: Humanity’s Place in Nature

Culinary Pet Peeve: Tiny restaurant portions

Best Meal You’ve Ever Cooked: Thanksgiving 2010: Harvest-Stuffed Portobello Mushrooms, Roasted Vegetables, Chocolate-Pumpkin Bread Pudding, and Pecan Pie Truffles (also known as Booze Balls)

Favorite Healthful Food: Green dranks

Favorite Item From the Library Vending Machine: Swedish Fish

Beyond the Juice Cleanse: Best Ways to DIY Detox

Veggies

I went through a bizarre health kick my senior year of high school. I became vegan, binged on yoga, and cut back on coffee. And to round out my salad stint, I decided to try a cleanse. I spent an absurd amount of money on fresh produce to make juice and spent five days of my life blending, straining, and drinking ground-up fruits and vegetables. I was promised nirvana – isn’t that what all those “enlightened” yoga-toned, manicured mommies at my studio claimed?

The only sort of liberation I felt was a sort of hunger-induced delirium. But my …

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Five Ingredient Feast: Decadent Spaghetti Squash

Spaghetti Squash

What if I told you I knew of a magic vegetable? A vegetable high in beta carotene, calcium, phosphorus, magnesium, vitamin A, and potassium. A vegetable that could be popped in the oven for an hour, cut open, and devoured immediately.

What if I told you this vegetable is basically pasta? Filling, hearty, soothing and delicious.

Friends, meet the spaghetti squash. I had no idea this vegetable existed until a family dinner at Ruby Tuesday. I ordered the side of Roasted Spaghetti Squash, topped with marinara sauce. Little did I know I was in for a scrumptious bowl …

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Hot Dog of the Week: Dat Dog

Image via Dat Dog

Dish: Spicy Chipotle Veggie Dog with ketchup, sweet relish, and guacamole
Restaurant: Dat Dog, 5030 Freret Street, New Orleans, LA 70115
Price Tag: $7.50

There are few things more satisfying than a fully loaded hot dog when you’re hungry: the heat of the dog, the slightly crisp, doughy bun. The delightful blend of toppings. The way it just fills your gut when you need it most.

Then again, a hot dog can be a sad affair. Imagine a slimy tube of mystery meat inside a gummy white bun, topped with high-fructose corn syrup-laced ketchup. You’ll get your …

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DIY Raw Nut Butter

Image via Angela Liddo

Or, that one time I killed my mom’s vintage food processor.

Nut butter is an essential for any kitchen. I like to spread it on toast, plop it into smoothies, swirl it into baked goods, and admittedly eat it by the spoonful. The decadence is unparalleled by any plant food. Peanut butter has a certain childhood sweetness to it, while almond butter has some grown-up heft. Coconut butter is creamy and exotic, and cashew butter is a great alternative to classic nut spreads. Traditional roasted nut butter is still good for ya, but for the greatest health benefits you’ve

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Eat Under $10: Chipacado Cookies

Cookies

Dish: Oatmeal Chipacado Cookies aka vegan oatmeal avocado chocolate chip cookies
Serves: A crowd. This recipe makes 2 dozen cookies, so it’s great for your friends or to devour by yourself. Over the course of a week. Maybe less. Definitely less.
Good For: They’re cookies. They are good for any situation.
Shopping List: 1/3 cup vanilla unsweetened almond milk ($2.39), 3 tablespoons ground flax seed (36 cents), 1 cup mashed, firm avocado ($1.29), 1 cup dark brown sugar ($1.29), 2 cups old-fashioned rolled oats (72 cents), 1 cup semisweet vegan chocolate chips ($2.50), 1/2 cup chopped …

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How To: Be A Broke Vegan

Veggies

Have you heard? Veganism is all the rage these days. It’s how Anne Hathaway got that bangin’ catsuit body, and how former President Bill Clinton saved his life and lost 20 pounds. It’s how I’ve eaten for three and a half years, with a few moments of weakness at fine restaurants and when dessert cravings strike. My mom and I read Skinny Bitch when I was in high school and decided to experiment with a plant-based diet, and we haven’t looked back! These days, it seems lots of conscious-minded friends are also giving veganism a whirl. Even my food hero

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Eaters Among Us: Poppy Tooker

Poppy Tooker

Poppy Tooker is a native New Orleanian and culinary activist. Her motto is “Eat It To Save It,” which she has used to revive endangered foods across the U.S. and abroad through her collaboration with Slow Food’s Ark of Taste. She is the host and producer of Louisiana Eats!, a local radio station’s weekly program for people who cook and people who love to eat. If you’re in the area, her show airs on WWNO 89.9 FM on Wednesdays at 6:30 p.m. She was recognized by the Times Picayune as a “Hero of the Storm” for her work reviving …

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Impulse Buy of the Week: Raw Honey with Comb

raw honey

Impulse Buy: Raw Honey with Comb
Store: Whole Foods
Aisle: Baking
Cost: $6.99

We tend to forget where honey really comes from. The same could be said for a lot of our foods, but honey is particularly deceiving. When packaged in a squeeze bottle, it’s comparable to mayonnaise, ketchup or any other man-made convenience condiments. The amber liquid seems so clear and pure. Did this really come from an insect?

I found this honey by accident, and I was immediately intrigued by the fact that it looked like a science experiment:

I’m not usually a honey …

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Crowd-Pleaser Pasta

Chiles

I first encountered this pasta dish at a little old-school Italian place called Vincent’s. I was delighted at how it was light and fresh, but it maintained a rich flavor. I couldn’t finish the massive plate, but I found myself eating it for breakfast the next morning. It was even fantastic cold.

I should call this Crack Pasta. Or maybe just Breath Mint Pasta. This is an addictive Italian classic that is heavy on the spice, and heavier on the garlic. It’s incredibly easy, requires ingredients you already have in your pantry, and is simple enough that you …

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Lessons from a Culinary House

lila and sara

While studying abroad in Copenhagen this semester, I chose to live in the brand new “Culinary House.” I wasn’t sure what to expect when I signed up for the housing option, but I knew I was likely to be in good company. I fantasized about a warm, cozy place with delicious smells constantly wafting out of the kitchen. We would get into meaningful conversations about the true definition of umami and whip up elaborate meals on a daily basis. I would learn a lot from these food people, I figured. There is always more to learn in the kitchen.

Not …

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