New American Food Creator
In the new year, we could all do with some extra color in our foods. This is a small way to add in some pink to your toast. Pink is a color that soothes emotions and promotes a state of wellness in the mind, according to psychological research. These things never hurt in life, so… Continue reading Beet Root Hummus on Avocado Toast
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
This soup is gorgeous. Even though it tastes slightly like beets, it’s worth it for the color. Make sure to buy a vibrant, orange pumpkin. The brighter the color, the better the flavor. I tried this recipe with butternut squash, and it just wasn’t the same. Just, get the pumpkin. Ingredients 1 Tbsp. olive oil½… Continue reading Beet and Pumpkin Soup
Fall is a time of transition. While warm summer weather begins to subdue, clouds and cold fronts roll in the brisk, winter weather. This can be reflected in our cooking. My meals have increasingly become inundated with harvest vegetables, ready to be roasted and baked. This recipe represents the transitional season of Fall, utilizing the… Continue reading Beet Falafel with Roasted Sweet Potato
With the turn of Autumn, starchy vegetables are making an entrance into my life again. It is once again the time of the potato; one of the glorious aspects of the Fall. Ingredients Buns 2 cups water, warm1 tsp. sugar2 tsp. active dry yeast2 cups all-purpose flour2 cups whole wheat flour1 tsp. salt Filling 1… Continue reading Potato Buns
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
It has been a while since I posted a bread recipe, and wit the changing of the seasons, I have had a desire for more baking. This cinnamon raisin bread is not overly sweet, but it has a wonderful aroma that is warming and comforting. As a reminder, baking is a science, but there are… Continue reading Cinnamon Raisin Bread
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
Salsa is one of the most popular condiments in the United States, yet most people are still buying theirs from the grocery store! To stop this madness, I have provided this recipe for you. Feel free to make measurement adjustments as needed. Ingredients 3 Tbsp. onion, minced1 Tbsp. garlic, minced1 Tbsp. cilantro, choppedJuice from ½… Continue reading Roasted Tomato Salsa
A friend of mine gave me a bunch of peaches from a friend’s tree, but they were a bit underwhelming in taste. This was the perfect opportunity to make preserves! They turned out well too. The lemon is for the coagulation effect from the pectin, and the sugar is for taste, so feel free to… Continue reading Peach Preserves
Kaitlyn Anne Thomas 