New American Food Creator
I have been on a curry kick lately. As it is currently freezing cold where I live, I have consumed exorbitant amounts of ginger, and it has kept me afloat this season. The warmth of this dish along with the complex flavors from the spices makes this perfect winter comfort food. I hope you try… Continue reading Mixed Lentil Yellow Curry
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
I often say when describing my cooking style that I rarely create a complete meal from scratch from start to finish in one day. Most of my meals are component-based, and I have most pieces ready to use because I prepared them beforehand. This helps with time saving, versatility in my meals, and overall enjoyment… Continue reading Grain Bowl
This recipe is too beautiful not to post. I love cooking with the color purple because it can be rare in our daily ingredients. I was experimenting with making a stuffed bun for purposes of portability since I have to commute to work once again. These buns are perfect for transporting lunch with no mess. … Continue reading Purple Sweet Potato Stuffed Buns
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
I love Mexican food. Sadly, I cannot cook a lot of it well. Fajitas are a go-to for me because they are relatively simple and versatile depending on ingredients on hand and amount of time available to cook. Serve them over rice or in tortillas. Both ways are delicious. Ingredients 1 flank steak½ tsp. salt½… Continue reading Steak Fajitas
Do you want hummus constantly but have an insatiable desire to consume as many antioxidants as possible like I do? If so, you should definitely make this recipe. It’s literally just hummus but with considerably more antioxidants from black beans. Let me know what you think. Ingredients 3 cups black beans, cooked3 Tbsp. tahini3 cloves… Continue reading Black Bean Hummus
I’ve been on an Italian kick this summer, so marinara sauce has been a staple in my kitchen every week. This is not a traditional recipe. It is born from the ingredients and cookware I have available to me. Feel free to adjust any ingredients you need to suit your preferences. Have fun! Ingredients 1… Continue reading Marinara Pasta
BBQ season is upon us. If you feel like making your own bread, have at it. Ingredients 2 cups water, warm1 tsp. sugar (I use maple syrup)1 packet active dry yeast2 cups all-purpose flour2 cups whole wheat flour½ tsp. salt Method Dissolve sugar in waterAdd yeast to water and set aside to bloomCombine flours and… Continue reading Burger Buns
This recipe is the product of the modern world, for it would never had existed prior to the Columbian Exchange (and the invention of freezers for that matter). Old World spice, cinnamon, was first known in Egypt around 2000 BCE and was also grown in India, Bangladesh, Sri Lanka, and Myanmar. New World food, cacao,… Continue reading Blueberry Cinnamon Smoothie Bowl
Kaitlyn Anne Thomas 