Food Creator
This recipe was inspired by a Turkish stew I found in a cook book. I always enjoy venturing out into old or international cook books for inspiration. I got to experience flavors and spices I had never encountered together before. This one turned out great! Note: this recipe uses an Instant Pot pressure cooker. If… Continue reading Lentil and Bulgur Stew
Do y’all remember when I posted that split pea soup recipe? Yeah, me neither. It was a while ago. Anyway, with fall comes soup weather, so here is something to do with those leftovers! Ingredients ½ onion, cubed¼ yellow bell pepper, cubed2-3 cups leftover split pea stew, found here1-2 cups rolled oats to reach desired… Continue reading Pea Soup Balls
Like nori rolls, tortillas are surprisingly easy to make. Take the time; spend it with your family preparing this simple food. I hope y’all have fun with this one! Ingredients 1 32oz. can hominySalt to taste Method Strain hominy and pour kernels into food processorUse food processor to grind hominy into dough consistencyIt should easily… Continue reading Hominy Tortillas
Sometimes, you just need some chocolate. Also, these cookies can be a portable breakfast because it’s basically bananas and oats. In summary, you’re welcome. Ingredients 2 cups rolled oats 2 ripe bananas, mashed 2 Tbsp. flax seeds, ground 2 Tbsp. cacao powder ½ cup raisins (optional) ½ cup chopped nuts (optional) ¼ cup cacao nibs… Continue reading Chocolate Banana Oat Cookies
I know y’all will get testy with me if I call this recipe sushi since I don’t use any fish, so I will leave it at Nori Rolls. I make this recipe usually once a week, and the rice will last me through many rolls. The wraps are portable, so it is a great lunch… Continue reading Vegetable Nori Rolls
I am a firm believer in having bread in my regular diet because it connects me to the greater non-vegan culture at large as well as cultures throughout history that relied on bread for survival. It is a sacred food to me, and I treat it as such. This is a simple recipe to make… Continue reading Whole Wheat Flatbread
Cannellini beans are a white bean developed first in Argentina, but it is popular in central and southern Italy, hence the Italian name. They are most similar to the kidney bean, and they are popularly used in minestrone soup. I felt they needed nothing but fresh herbs and a bit of salt to bring out… Continue reading Cannellini Bean Balls
This recipe is the product of the modern world, for it would never had existed prior to the Columbian Exchange (and the invention of freezers for that matter). Old World spice, cinnamon, was first known in Egypt around 2000 BCE and was also grown in India, Bangladesh, Sri Lanka, and Myanmar. New World food, cacao,… Continue reading Blueberry Cinnamon Smoothie Bowl
I am genuinely surprised that after all this time, I have never posted this ridiculously simple recipe. Perhaps it was so simple that I never bothered. Anyway, I’ve been using this recipe a lot lately, and it will be incorporated in many other recipes to come (stay tuned!). Tahini is most common in the Eastern… Continue reading Tahini Salad Dressing
It has been a while since posting a new recipe, but I have some projects brewing that I am excited about. I’ll say no more. This soup was what happens when there is nothing left in the pantry after traveling for the holidays. I hope everyone enjoys! Note: this recipe uses an Instant Pot pressure… Continue reading Split Pea Stew with Baked Potato Wedges
Kaitlyn Anne Thomas 