New American Food Creator
This week, I got sick. Again. I feel like this is a common trend these days. The best thing we can do for ourselves is provide the nutrients and care our bodies require to heal. This soup is full of ginger, which warms and soothes the throat and stomach. The carrots and sweet potato provide… Continue reading Carrot Ginger Soup
In the new year, we could all do with some extra color in our foods. This is a small way to add in some pink to your toast. Pink is a color that soothes emotions and promotes a state of wellness in the mind, according to psychological research. These things never hurt in life, so… Continue reading Beet Root Hummus on Avocado Toast
Sometimes, you need a sturdy soup with a lot of vegetables and some plant protein in the form of lentils. They’re delicious so you’re welcome. Also, this is a great recipe to use up the last of your marinara sauce. This is a bit of a kitchen sink soup, so add whatever vegetables you have… Continue reading Lentil Soup
This soup is gorgeous. Even though it tastes slightly like beets, it’s worth it for the color. Make sure to buy a vibrant, orange pumpkin. The brighter the color, the better the flavor. I tried this recipe with butternut squash, and it just wasn’t the same. Just, get the pumpkin. Ingredients 1 Tbsp. olive oil½… Continue reading Beet and Pumpkin Soup
Fall is a time of transition. While warm summer weather begins to subdue, clouds and cold fronts roll in the brisk, winter weather. This can be reflected in our cooking. My meals have increasingly become inundated with harvest vegetables, ready to be roasted and baked. This recipe represents the transitional season of Fall, utilizing the… Continue reading Beet Falafel with Roasted Sweet Potato
‘Tis the season not only for slow-cooked soups on the stove but also for oven-roasted vegetables in the…oven. This recipe honors the tradition of roasting your vegetables until they are unrecognizable compared to the nutrient-dense plant they once were. Sacrifices must be made in the name of flavor. Ingredients 1 sweet potato, chopped1 Tbsp. olive… Continue reading Autumn Salad with Roasted Sweet Potato
So. I made a mistake while cooking. I added way too much water to a batch of barley I was boiling in the pressure cooker. As a result, the barley came out a bit soupy. Though it would not work for my original intention, the barley became a perfect base for this mushroom risotto. Let… Continue reading Mushroom Risotto
This meal has saved me more than once. It is easy, simple, and full of flavor. It is also a good way to clean out your vegetable drawer at the end of the week. You can use any type of bean as well, and if you don’t eat beans, choose whatever protein you enjoy. With… Continue reading Mixed Bean Fajitas
So. You made some roasted tomatillo salsa, but you ran out of chips to eat it with. Fear not, for I have your solution. A burrito bowl is always a good idea. Also, you can substitute any ingredients for some that are readily available in your fridge. Let me know how yours turns out! Ingredients… Continue reading Black Bean Burrito Bowl
Tomatillos are a fruit native to Mexico with a tangy taste and a jammy texture when roasted. This makes them a wonderful base for salsa. This recipe is my attempt at digging further into Mexican cuisine, of which I know disappointingly little. Regardless, I am excited to explore the flavors of central America more. I… Continue reading Roasted Tomatillo Salsa
Kaitlyn Anne Thomas 