Food Creator
This recipe is dedicated to the wonderful hibiscus-infused honey I got from a local festival in my hometown this summer. If y’all have the opportunity, support local farms and buy local, fresh honey. This recipe was also born out of the need to get rid of old bananas, so if you have some overripe bananas… Continue reading Hibiscus Honey Almond Cookies
Another day. Another pancake. These ones are made of legumes. This is inspired by the Italian farinata, which is an unleavened pancake made from chickpea flour. The origin of this dish is unknown (to my knowledge), but it is incredibly similar to the Indian dosa. The main difference between these foods is these pancakes are… Continue reading Chickpea Pancakes
I have been experimenting lately with combining traditional American (geographical) ingredients (like tomatillos) with archetypal dishes from other cultures (like an Indian curry). I used the red lentil curry recipe as a starting point, and I replaced the tomatoes with tomatillos. Because of the acidic, sour flavor that dominates in tomatillos, I needed a sweetness… Continue reading Split Pea Curry
This week, I got sick. Again. I feel like this is a common trend these days. The best thing we can do for ourselves is provide the nutrients and care our bodies require to heal. This soup is full of ginger, which warms and soothes the throat and stomach. The carrots and sweet potato provide… Continue reading Carrot Ginger Soup
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 oil… 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, warm 1 tsp. sugar 2 tsp. active dry yeast 2 cups all-purpose flour 2 cups whole wheat flour… 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
Kaitlyn Anne Thomas 