Food Creator
I must confess, I made this dish at the end of summer just as the leaves began to turn when the last tomatoes of the season were ripening on the vines. I would not recommend using tomatoes in this dish in the winter, but it is still delicious. I used besan flour (chickpea flour) as… Continue reading Beetroot Besan Sautéed Vegetables
As mentioned previously, I am fully embracing savory porridge this season. It is a warm, hearty breakfast with a good dose of vegetables in the morning to set the day off well. I feel incredible after savory porridge, and I am ready to work by the time I sit down at my desk. Life will… Continue reading Sunshine Beetroot Savory Porridge
This is my take on the famed tofu scramble. The recipe is very much a baseline for other flavors. For example, the dish can easily be turned into a masala scramble by adding spice blends and a bit of nut milk. That has been a favorite of mine lately. Try it. Test it. Tell me… Continue reading Tofu Scramble
I have had this breakfast almost every day for the last six months. It has staying power. High in protein and probiotics and very filling, this one is a winner for me. I do use a kimchi sriracha product, but I have instructions here to make your own if you do not have any on… Continue reading Kimchi Chickpeas
Pancakes were a wonderful weekend special occasion growing up. If I went to the kitchen and the griddle was heating up, I knew I was in for my favorite breakfast. In my late teens and early twenties, when I was overly health-conscious and incredibly restrictive, I gave up pancakes, deeming them too unhealthy for me.… Continue reading Flax Pancakes with Berry Preserves
This is less of a recipe and more of a meal idea for anyone who wants a change to their toast routine. I have found that I rarely have a day that does not start with toast. It’s a breakfast staple for me. As such, I have experimented with different toast varieties given the ingredients… Continue reading Quark and Jam on Toast
To add some context to this recipe, I have never had an authentic shakshuka at a restaurant or from someone who knows what they are doing. This is my take based on spices I like and the produce in my fridge. Let me know what spin you would put on it or how I am… Continue reading Shakshuka
It is really cold where I am at right now. This recipe, which I divide into four servings, is a warm comfort in the morning next to a mug of black coffee bundled on my couch watching The Great British Bake-off. Now I know what they mean when they say “treacle.” It’s just molasses. Note:… Continue reading Black Treacle Porridge
Kaitlyn Anne Thomas 