Food Creator
For those who are hungry right now and need a meal 10 minutes ago, this one is quick. Make a warm cup of tea to quell that hunger, and get to work on this one. Combine the ingredients in a pot and set to cooking in a pressure cooker or on the stove. Blend the… Continue reading Butternut Squash Lentil Soup with Spiced Rice
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
Do you ever go to the store with a strict grocery list and end up buying a bunch of beets that were not on said list just because they looked gorgeous? Yeah, me too. I’ll be doing a few recipes to slowly work through my beet collection in my fridge, and this is one of… Continue reading Summer Beet Red Sauce
Another day. Another pancake. These ones are made of legumes. This is inspired by the Italian farinata, which is an unleavened pancake made from chickpea flour. The origin of this dish is unknown (to my knowledge), but it is incredibly similar to the Indian dosa. The main difference between these foods is these pancakes are… Continue reading Chickpea Pancakes
This is my favorite way to cook eggs for multiple reasons. First, there is virtually no mess. All that is needed is a pot of water, and I simply rinse the pot after finishing. Second, I get a runny, jammy yolk housed in a perfect egg-white cup when I slice the eggs in half. This… Continue reading Soft-Boiled Eggs on Avocado Toast
I love Mexican food. Sadly, I cannot cook a lot of it well. Fajitas are a go-to for me because they are relatively simple and versatile depending on ingredients on hand and amount of time available to cook. Serve them over rice or in tortillas. Both ways are delicious. Ingredients 1 flank steak½ tsp. salt½… Continue reading Steak Fajitas
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
Sometimes I want some chicken nuggets but can’t be bothered to get them at the store. Instead, I make this overly-complicated recipe as a replacement and congratulate myself for being lazy and staying home. I hope y’all enjoy. Ingredients 2 cups chickpeas, cooked¼ onion, roughly chopped3-5 cloves garlic, minced½ red bell pepper, chopped1 tsp. cumin,… Continue reading Chickpea Nuggets
So on my recent trip to California, I had a plate of vegan nachos that was fantastic! Unable to let that experience go, I recreated a version of it in my own kitchen. I hope you enjoy this one! I have made several batches already, and it keeps getting better! Let me know what you… Continue reading Nachos!
This is by far the best nugget recipe I have had yet. The lentils mixed with the farro make the texture chewy and sticky, so they don’t crumble when bit into. They are fantastic, especially with the dipping sauce. I would say this leftover recipe is better than my original Misir Wat. Don’t take my… Continue reading Misir Wat Nuggets with Sunflower Seed Dipping Sauce
Kaitlyn Anne Thomas 