Food Creator
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
In the summer where I am, the corn is abundant and deliciously sweet. I indulge in buying ears of it and enjoying the fresh, milky crunch of the kernels. This dish is a mash-up of a favorite of mine (masala tofu scramble) with added ingredients that compliment the corn and make it the centerpiece of… Continue reading Masala Elote Tofu Scramble
Alright y’all. Sweet oatmeal is out. Savory porridge is in. Without the oats, this is a lovely, aromatic, brothy soup. With the oats, it is a substantial meal that will keep you satisfied and light as you go through your day. I am not sure I will ever add fruit to my oatmeal again. Ingredients… Continue reading Chinese Five Spice Savory Porridge
I have fallen in love with beets, and I will never look back. This soup has a bright, clear, red tinted broth that shimmers with drops of olive oil. The vegetables are hearty, and the wheat gives a nice texture and added nutrition. The humble ingredients together with the array of spices make this soup… Continue reading Borscht
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
Hello, all. This post is a bit different. It is not a recipe because the elements of this dish are already posted on this page. I just wanted to immortalize the meal that has nourished me for months now and will remain a staple in my diet once the weather turns cold again. Also, I… Continue reading My Favorite Dish All Winter
Aloo gobi is a dish from Northern India but popular throughout the country as well as neighboring countries like Nepal, Bengal, and Pakistan (this is all from Wikipedia and included as a brief synopsis of the origins of the dish). I had a couple recipe tests with this one and have finally come to a… Continue reading Aloo Gobi
I am still holding onto the last bits of winter! I love the sun coming out, but it is still cold enough for soup. I love squash and every spring I lament that I did not eat enough in winter. The red lentils add a bit of robustness to the dish, and it is a… Continue reading Curried Butternut Squash Red Lentil Soup
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
I am dipping my toes in Indian cuisine again, and I feeling better than my past attempts. The masala is much more complex than I have tried before. I learned a lot about spices and what I enjoy, so I really increased the flavors in this curry. I hope you enjoy, and please let me… Continue reading Triple Bean Masala Curry and Tofu Cream
Kaitlyn Anne Thomas 