woaaah two blog posts in one day? who is she?! i made something else that was so good, and so easy, that i HAVE to share. the only real requirements are jasmine rice and coconut milk (the canned kind) for the coconut rice, and firm (or extra firm) tofu, peanut butter, rice vinegar, soy sauce, … Continue reading coconut rice with tofu tossed in peanut sauce
y'all this grain salad was goooood! so much texture and so filling. kamut is an ~ancient grain~ apparently, but i saw it at central market and thought it looked pretty so i bought it. i was looking in the vegetarian flavor bible for good pairings to go with it, and kale was suggested - and … Continue reading kamut salad with kale and leeks
cooked leftover rice lasts for about five days in the fridge. i don't like to admit it, but i have ended this time period before without using the rice at hand, which is always sad. enter: tamar adler's thai fried rice recipe - from her book about cooking (that i highly recommend) called "an everlasting … Continue reading fried rice with fish sauce and citrus
ok i will admit, i was out of eggs but wanted a 'protein' for my rice bowl. so, enter tofu that had been sitting in the fridge anxiously awaiting its moment in the prime time (aka my... lunch?). inspired by recent events (eric kim's gochujang caramel cookies - which i have yet to bake but … Continue reading gochujang tofu and miso broccoli over rice
i looooved eating this! and it came together in less than 30 minutes. i know it's not in season, but central market had some organic asparagus that looked good so i plopped them in my cart. asparagus goes bad SO FAST (imo) so i cooked it up immediately! this no-recipe recipe is a combo of … Continue reading roasted asparagus and leeks with dijon cream sauce and boiled eggs
yalllll this was SO GOOD. the basic idea is beets + cheese + fruit + greens + nuts! (thanks vegetarian flavor bible). i personally love roasted beets, so i roasted the beets (thinly sliced, at 400F for about 25 mins). a few recipes i would like to make this week call for pine nuts, so … Continue reading roasted beets, pine nuts, apples, & feta over arugula with balsamic glaze
this is probably the easiest and tastiest recipe EVER, meaning - the best recipe ever? a low risk, high reward kind of thing. you just have to cook rice, fry an egg, and make a DELICIOUS kewpie mayo sauce. is anyone else obsessed with kewpie mayo? i discovered that my corner store in austin has … Continue reading fried egg on rice with kewpie mayo sauce
no thoughts, just chickpeas and tahini. serves 2. ingredients: 1 can chickpeas, rinsed and drained 2 garlic cloves, chopped (reserve 1/4 tsp for sauce, rest will go in chickpeas) olive oil kosher salt 1 tsp ground cumin 4 tsp lemon juice, divided (2 tsp for chickpeas, 2 tsp for sauce) 1 tbsp stirred tahini 1 … Continue reading cumin chickpeas with hemp seed tahini
i'm in my potato era. potatoes can sit around on a countertop, but they're ready to go whenever you are. they're just chillin, y'all. i came across this sweet potato hashbrown recipe on NYT cooking, but wanted to enhance the flavor profile - and ENHANCE it, we did. the recipe i'm about to share is … Continue reading sweet potato hashbrowns with homemade hot honey and a poached egg
this is a super simple recipe that comes together in just a few minutes if the quinoa is already cooked! and if not - then about 30. easy peasy, y'all! i won't lie - this is somehow a lot tastier than it sounds. one might say, i inhaled it. i originally wanted to add a … Continue reading black quinoa with garlicky spinach and a fried egg
cooking with leeks 