Food Creator
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
This Ethiopian red lentil stew is spiced with a unique blend called berbere that is heavy on the cayenne, so if you like heat, this dish is the one for you! The lentils add a heartiness that leaves you full and happy after your meal. I added spiced cabbage and carrots also called Atakilt Wat… Continue reading Misir Wat with Sunflower Seed Spread
I have made many a smoothie bowl for this site, but this is the humble beginning of the famous nice cream. All you need is bananas to have the greatest soft serve treat you’ve ever had. Let me know how you like it! Ingredients 5-6 frozen bananas Fruit and nuts for garnish Method Place the… Continue reading The OG Smoothie Bowl
Another leftover recipe. After a couple days of reheating, I want to make something new. This would be the result. Since they’re nuggets, they can keep in the freezer, so the life span of your food has been lengthened! Let me know how you like this one. Ingredients 4 cups leftover black-eyed pea chili, found… Continue reading Black-Eyed Pea Nuggets
Kaitlyn Anne Thomas 