A blog about the in-between—the small (and not-so-small) moments in business and marketing, culture, politics, food, travel, and more. Zwischenraum takes its name from a German word that translates to “the space between things,” an artsy-sounding concept that to me speaks volumes about everyday life.

November 7, 2017

Vegan Butternut Squash Ravioli with Tofu Ricotta and Brown Butter Sage Sauce

If you’re like me, when you go out to a restaurant, you typically order dishes you wouldn’t make for yourself at home. One of my restaurant faves is butternut squash ravioli—a toasty, fall-harvest-flavored treat that I would regularly comb bistro menus for . . . until I started eating non-dairy. Finding vegan butternut squash ravioli…

March 21, 2017

Vegan Malai Kofta. Because Meals Are Too Short and Winter Is Too Long.

  I used to be somewhat indiscriminate about Indian food. Most Indian restaurants—even the ones with run-of-the-mill lunch buffets—passed muster, largely because their food, unlike what you find at a typical American lunch or dinner joint, had lots of flavor. As a vegetarian, I leaned toward classic meat-free dishes like biryani, pakoras, samosas, and malai…

February 2, 2017

Olla Gitana: A Vegan Take on One-Pot Gypsy Stew

  Although I’m mostly vegan, I’m not a picky eater—if it grew in the ground at some point, I’ll toss it with spices and other vegetables, throw it on the stove or in the oven, and see what results. I can count on exactly three fingers the plant-based ingredients I won’t shovel into my mouth,…

December 1, 2016

One-Bowl Vegan Pumpkin Bread with Crumb Topping

  After the events of the past couple of months, I think we can all use a little comfort. Jumping on the pumpkin spice bandwagon might seem like a cheesy way to get there, but food offers a great temporary respite whenever the world outside is feeling not so awesome, so I’m staying in and…