What do you do when you buy too many carrots? You could roast them. You can eat a single carrot. You could stew them (eh, gross). But I made soup. For this soup, you’ll have to do two separate processes: roasting the carrots and then the base.
This recipe for vegan bolognese I started messing around with over a year ago. I’m trying to eat more plant-based foods, because, you know, the planet, etc. It’s a struggle but I try! So here’s a vegan bolognese.
This kimchi fried rice is something I made very quickly last Friday after a morning full of meetings, an afternoon full of errands, and then having to go pick up a friend at the airport. It’s quick, tasty, and ugly delicious. Also, if you’re anything like me and you always keep kimchi, eggs, and green onions in the fridge—you’re golden for this one.
Picture this: It’s a slow weekend morning and you have a little extra time to make your eggs a little more perfect. Why not treat yourself in a simple way? Slow, luxurious scrambled eggs are very easy to make, and they make you feel like royalty.
Shakshouka is a dish that I’ve been making for years and in different iterations. So naturally, when I saw that one of my favorite Instagram accounts TheDelicious made a green shakshouka, I was like… uhm I need this. There’s something about Sarah (the lovely woman who owns the account) that embodies the true beauty of food, and as her handle and blog describes, how delicious life can be. One of her recipes that I just adore is a green shakshouka. I took it and made my version.
Sunday mornings are always easygoing at my place. No alarms and no rush; just a flow of “do as you please” in the air. Today was no exception. I sat on the couch and with a cup of green tea watched an episode of Chef’s Table. It left me stunned. It features Jeong Kwan, a Buddhist nun who resides in a temple in South Korea and cooks vegan cuisine in the most spiritual way I’ve ever seen in my life. I really identified with her approach to food because of her sense of community and communication. “With food we can share and communicate our emotions. It’s that mindset of sharing that is really what you’re eating. There is no difference between cooking and pursuing Buddha’s way.” Man did this inspire me for today. I embodied her mindset and went off to cook a beautiful Shakshouka brunch with some intimate friends. A few had never tried this before and I was beyond excited to make it for them. Over bloody marys we chopped crisp bell peppers and roasted …
