Food Creator
I love cookies, but sometimes I can’t be bothered to turn the oven on. For this reason, this recipe is ideal for me and all the other lazy cooks out there. Plus, almonds are delicious, so there you go. Ingredients ½ cup oats, rolled2 cups dates, chopped3 Tbsp. almond butter½ cup oats, rolled¼ cup almonds,… Continue reading Almond Cookies
I don’t know what it is about October, but I am wanting fajitas all the time. If you’re looking for a different way to do fajitas, try blending up the ingredients into a dough and baking it. It’s actually quite tasty. Ingredients ¼ red bell pepper, chopped¼ green bell pepper, chopped½ medium onion, chopped4-6 cloves… Continue reading Black Bean Fajita Balls
This recipe is for when you are just tired of hummus and you need to do something with the 50 pounds of kidney beans in your pantry. Don’t lie to me. I know you have a kidney bean problem. I’m here to help. Note: this recipe uses an Instant Pot pressure cooker. If one is… Continue reading Kidney Bean Dip
This recipe was inspired by a Turkish stew I found in a cook book. I always enjoy venturing out into old or international cook books for inspiration. I got to experience flavors and spices I had never encountered together before. This one turned out great! Note: this recipe uses an Instant Pot pressure cooker. If… Continue reading Lentil and Bulgur Stew
Like nori rolls, tortillas are surprisingly easy to make. Take the time; spend it with your family preparing this simple food. I hope y’all have fun with this one! Ingredients 1 32oz. can hominySalt to taste Method Strain hominy and pour kernels into food processorUse food processor to grind hominy into dough consistencyIt should easily… Continue reading Hominy Tortillas
Sometimes, you just need some chocolate. Also, these cookies can be a portable breakfast because it’s basically bananas and oats. In summary, you’re welcome. Ingredients 2 cups rolled oats 2 ripe bananas, mashed 2 Tbsp. flax seeds, ground 2 Tbsp. cacao powder ½ cup raisins (optional) ½ cup chopped nuts (optional) ¼ cup cacao nibs… Continue reading Chocolate Banana Oat Cookies
I know y’all will get testy with me if I call this recipe sushi since I don’t use any fish, so I will leave it at Nori Rolls. I make this recipe usually once a week, and the rice will last me through many rolls. The wraps are portable, so it is a great lunch… Continue reading Vegetable Nori Rolls
Cannellini beans are a white bean developed first in Argentina, but it is popular in central and southern Italy, hence the Italian name. They are most similar to the kidney bean, and they are popularly used in minestrone soup. I felt they needed nothing but fresh herbs and a bit of salt to bring out… Continue reading Cannellini Bean Balls
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 