Food Creator
Do you ever get a craving for simple, wholesome chowder? I don’t know if it’s because I’m in Ireland, but corn chowder is a staple in my kitchen these days. Leeks and cabbage are abundant here, so corn and beans add a bit of starch to create a satiating meal. Potatoes would be a great… Continue reading Corn Chowder
I don’t often come across smoked tofu, but when I do, it adds a depth of aroma and flavour to any dish, especially when paired with smoked paprika. If smoke is not a favoured taste, feel free to use regular, firm tofu and switch up the spices for this recipe. The Ras el hanout adds… Continue reading Smoked Tofu and Paprika Potato Stew
I think I am a bit late to this trend, but I am no stranger to the infinite culinary possibilities of marmite as an umami bomb. I noticed most recipes pair marmite with parmesan cheese, which is a bit too heavy for me, especially combined with a butter base for the sauce. I used tahini… Continue reading Marmite Pasta
This recipe came together organically from whatever I had laying around in the kitchen. Za’atar, lemon, and tahini are flavour combinations that can never go wrong. Beans and potatoes make this soup filling, and it can be served alone or in accompaniment with a feast. This recipe serves two. Ingredients 2 Tbsp. ghee or olive… Continue reading Za’atar Lemon Tahini White Beans and Potatoes
For those of you who want to buy berries on a budget and also do not have a freezer, I got you. I have found myself in this predicament, in which the most economical berries are sold frozen, but that means I must use the whole bag immediately since I don’t have the storage facilities… Continue reading Summer Berry Preserves
The crisp sandwich was divine, but I wanted something tomatoey and warm to accompany it. Enter this soup. I used curry spices to aid digestion and add a sweet warmth with the cinnamon and cardamom. The lentils are to add a bit more soluble fibre and bulk to this recipe, as the sandwich does not… Continue reading Curried Tomato Lentil Soup
Spring is a wonderful time for a cleanse, but for some, the weather does not change until well into summer. Ireland has had the best summer this year, and this light, nourishing dish is easy on the digestive system and simple to make when it is too warm to use the oven. This recipe serves… Continue reading Kitchari for When the Weather Warms Up
This season, I have posted an inordinate number of recipes (found here, here, here, and here) showcasing beets and Japanese sweet potato, and I inevitably add cinnamon to them because I love this flavor combination. Savory spice blends that include cinnamon are my preferred blends, most likely because I enjoy the warmth and balance of… Continue reading My Favorite Flavor Combination this Season: Beets, Cinnamon, and Japanese Sweet Potato (with a bit of lime)
Purple sweet potatoes are flavorful, healthy, and very hearty. They are a perfect base ingredient for soups and staple for the winter months. However, their sweetness is distinct from orange sweet potatoes. They remind me of baked goods with cinnamon and sugar added. For this reason, I have found that a spicier, more savory spice… Continue reading Ras El Hanout Sweet Potato Soup
Alright, hear me out. This recipe reminds me of key lime pie. Is it true that I have not had this pie in years, nay decades? Yes. Still, it’s sweet, sour, and hearty from the firm texture of the sweet potato. The fenugreek seeds also add a maple syrup aroma that reminds me of pancakes… Continue reading Cinnamon, Lime, Sweet Potato Pie Filling
Kaitlyn Anne Thomas 