New American Food Creator
Aloo gobi is a dish from Northern India but popular throughout the country as well as neighboring countries like Nepal, Bengal, and Pakistan (this is all from Wikipedia and included as a brief synopsis of the origins of the dish). I had a couple recipe tests with this one and have finally come to a… Continue reading Aloo Gobi
I am still holding onto the last bits of winter! I love the sun coming out, but it is still cold enough for soup. I love squash and every spring I lament that I did not eat enough in winter. The red lentils add a bit of robustness to the dish, and it is a… Continue reading Curried Butternut Squash Red Lentil Soup
I have had this breakfast almost every day for the last six months. It has staying power. High in protein and probiotics and very filling, this one is a winner for me. I do use a kimchi sriracha product, but I have instructions here to make your own if you do not have any on… Continue reading Kimchi Chickpeas
I am dipping my toes in Indian cuisine again, and I feeling better than my past attempts. The masala is much more complex than I have tried before. I learned a lot about spices and what I enjoy, so I really increased the flavors in this curry. I hope you enjoy, and please let me… Continue reading Triple Bean Masala Curry and Tofu Cream
This cream is a result of my roaming on the internet and falling down a protein rabbit hole. However, this recipe turned out surprisingly well, and it was a good palate cleanser for other spicy dishes that can accompany it. Full disclosure, this tastes like tofu. There is no getting around it, but it will… Continue reading Tofu Cream
I got through my comprehensive exam last week! I will be celebrating by cooking, obviously. This dish is by no means Greek (and it is loosely a salad), but the ingredients are heavily inspired by the foods widely abundant in that area of the Mediterranean. It revolves around a jar of sundried tomatoes in olive… Continue reading Sundried Tomato Chickpea Warm Salad
The world is in a pink phase right now. Barbie is supporting our economy, and I will gladly enter the internet following by posting pink content. This is yet another beet hummus recipe (I have another on this site already, but this one is prettier). Try it, love it, and bask in the pink of… Continue reading Pink Hummus
I love kabocha squash. I will go on record now saying it is the best squash, and I will defend it at all costs. It is rich, savory, and adds a wonderful creaminess when blended in this soup. It can honestly be used as a substitute for egg yolks because it gives that equivalent taste,… Continue reading Kabocha Squash and Fennel Soup
I made this recipe a lot this year, so I think it deserves a spot on the site. This one uses Thai flavors with the peanut sauce as well as Mexican cuisine with the perfect vessel for a meal: the taco. This is not authentic in any way shape or form since I have never… Continue reading Peanut and Tempeh Tacos
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
Kaitlyn Anne Thomas 