Indonesian tempeh kecap

If you are well versed in the popular proteins available to vegans and vegetarians, chances are that you’ve run across tempeh at some point. Additionally, if you’ve ever lived in a city like Boulder, Austin, or Portland, I would be shocked if you’d never seen it peddled in some form out of a painfully (yet…

Greek stuffed eggplant

One of the greatest things about living in London is being surrounded by people from so many different countries and cultures – which was exemplified by the wacky 6-person international house I lived in for my first year in London. While I enjoy snarky banter about hilarious differences in accents and idioms, and never miss…

Curried lentil and sweet potato stew

Oh, England! Living in London has given new meaning to that song “In the Bleak Midwinter” – thanks to the cold, damp British weather. However, Brits are great at keeping their spirits up during the dark and chilly months with loads of Christmas markets, epic holiday decorations that go up as early as October, mulled…

Stuffed mushrooms with pecan pesto and goat cheese

After months and months of thesis writing and subsisting on take-out, I have emerged as a newly minted PhD! And thankfully that also means getting back into the kitchen to come up with some new creations to revitalize my spirit. I threw together this recipe for an impromptu dinner party, and I actually enjoy the pressure to come up…

Hatch green chili with tomatillos

It’s Hatch green chili season, and I’ve surprisingly never taken advantage of this time of year. I constantly lament the lack of quality Mexican food in Boulder, so I’ve gotten pretty good at concocting my own spicy creations. Fantastic green chili is something I have surprisingly never experienced outside of Texas. Colorado, you have let…

Vegetarian French onion soup

I adore caramelized onions. I can’t stand raw onions (that offensive flavor lingers in your mouth all day!!), but onions that are cooked to death until they literally melt in your mouth are perfection. The best part of French onion soup is the sweet and savory caramelized onions stewing in a fragrant broth, but it’s…

Mexican dark chocolate truffles

These truffles are only for the most hardcore dark chocolate fans, with their bitter cocoa exterior and smooth, rich interior with a hint of cinnamon and spice. I made these for our building’s 3rd floor Thursday cookie hour, which is really just an opportunity for our lab to show off our superior baking skills. We’re…

African peanut and sweet potato soup

I love the vibrant color of this soup; the orange intensity and satisfying ingredients really perk me up during some of those grueling days in the lab. I’ve been playing around a bit with the wonderful orange treats that nature has to offer, and this recipe includes 3: orange bell peppers, carrots, and sweet potatoes….

Cajun cornbread stuffing

Ever since my conversion to a stuffing-lover a few years ago, after discovering that this dish doesn’t have to be a soggy mess full of terrifying giblet chunks, I’ve been meaning to try out a Southern-inspired cornbread stuffing. Although I do love the savory herb-iness of typical Thanksgiving fare, this holiday could definitely use a…

Tembleque de coco pie with dulce de leche sauce

‘Tembleque de coco’ means coconut pudding – so this recipe is a Latin spin on a coconut cream pie. One summer I roomed with a girl from Puerto Rico, who first exposed me to this creamy, velvety, yet surprisingly simple dessert. I came up with this pie as the grand finale for a 3-round cooking…

Saag with homemade paneer

We’ve arrived at a varsity-level technique: cheese making! It sounds scary and impossible, but making fresh cheese at home is surprisingly simple and delicious. The only special ‘equipment’ I had to go out and buy was a piece of muslin (I found that traditional cheesecloth was a bit too porous on my first go-round). The…

Roasted tomato and tomatillo salsa

Turns out, the tart little gooseberries known as tomatillos are actually quite easy to cook with. I think I was just intimidated by their weird casing. Just peel it off, and inside you have a delightful little green tomatillo awaiting its culinary fate! This recipe is essentially just a copy of a recipe that Aaron…