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…

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…

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…

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….

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…

Venezuelan arepas with avocado chimichurri

The arepa is to Venezuela what the hamburger is to America, except that arepas are about 1000 times better (better tasting, and better for you). Arepas are a corn bread/cake that’s crispy on the outside, and smooth and luscious on the inside. They can be filled with just about anything savory and delicious. Here is…

Kale chips

This is likely the simplest recipe I’ll ever post on my blog – so take note! This one works well as a snack or as a delightfully crunchy garnish. Whenever I get home after a long day toiling in the lab, I am usually exhausted, mentally drained, and quite hungry (I’ve coined the term ‘hangry’…

Vegetarian Posole

I can remember my parents making posole for us in Texas when I was in high school. I conducted a very scientifically sound study which revealed that very few people in Colorado (or Boulder, at least) know what hominy and/or posole is. This was rather surprising, considering that Colorado is part of the Southwest, or…

Tofu spring rolls with peanut dipping sauce

Simon, one of my culinary partners in crime (this weekend I jealously watched him make his own batch of granola and bake a beautiful loaf of challah bread from scratch), recently took Aaron and I to Broomfield to visit the Asian market. Due to the fact that I spent eight years of my childhood in…

Barbecued tofu

‘Barbecue’ and ‘tofu’ might not traditionally go together, but new traditions don’t scare me. And this is certainly a good one. This is a companion piece to the previous garlic mashed potatoes, as they are best served side by side. I’d also recommend throwing in a vegetal side dish, although I know veg-hating vegetarians like…

Pasta Puttanesca

This is one of my go-to pasta sauce recipes whenever I want something quick, delicious and satisfying. And again, surprisingly healthy? I guess that’s just an inevitable side-effect of being vegetarian. This recipe also showcases some of my favorite ingredients: eggplant, the king of vegetables (in royal purple, of course), and the salty, vinegary flavors…