This is what I eat.

Ask me anything   I am an environmental engineering grad student at Stanford. I'm Egyptian American vegetarian, and I love spicy food. When I'm not reading about parasites, I like to cook stuff. This is what I eat.

This creamy leak pasta dish is a classic I love to make with my mom when I’m home. Basically finely chop up a ton (at least 2, here I went for 3) leaks, finely chop a yellow onion, and let it cook in olive oil. When it is almost done, add 4-5 cloves of sliced garlic, let them get nice and golden then splash some brandy into the pan, and let it cook out. Add 3 cans diced tomatoes (I’ve always used cans, but I think it would be really good with fresh!), season with thyme and salt and let it thicken. 

Meanwhile, slice a bunch of kalamata olives and start your pasta boiling. My mom made homemade pasta, which was absolutely delicious! When the pasta is almost done, throw in the olives and add heavy cream (I used 1 cup for this amount of tomatoes, onions, leaks) and let the flavor sink in for a bit on low heat. Strain your pasta, and combine! Yum! 

— 3 weeks ago
#pasta  #vegetarian  #olives  #food 

This dish is the result of having a random mix of veggies in the fridge and not being quite sure what to do with it. Being out of potatoes, the natural go-to for a leafy green, I ended up cooking this swiss chard with sweet potatoes. I heated the oil with cumin seeds and mustard seeds, added the onions and let them cook, then added tumeric. Then I added the sweet potatoes, seasoned with red chili powder and sambar masala, then added the chard and seasoned some more. And forgot to add salt, so some of that was added at the end. It was surprisingly filling and very good! 

Sweet potatoes and chard were from J&P Organics, in my CSA box of the week. Everything vegan. 

— 1 month ago with 3 notes
#vegan  #food  #curry  #organic  #vegetarian 
My Parasites class is having a potluck, and so I made this garlic bread to bring! I didn’t have any whole wheat flower, so I added some steel cut oats to give it a bit of texture. I mixed the dough, kneaded everything, let it rise, etc. then lightly roasted the garlic and added it when I shaped the dough into loaves. Maybe I can say they symbolize some sort of ectoparasite, the way they are poking out like that from the dough. I know, it can be Botfly Bread! 

My Parasites class is having a potluck, and so I made this garlic bread to bring! I didn’t have any whole wheat flower, so I added some steel cut oats to give it a bit of texture. I mixed the dough, kneaded everything, let it rise, etc. then lightly roasted the garlic and added it when I shaped the dough into loaves. Maybe I can say they symbolize some sort of ectoparasite, the way they are poking out like that from the dough. I know, it can be Botfly Bread! 

— 1 month ago with 1 note
#bread  #dough  #parasite  #food  #vegan 

Another curry—with onions, carrots, potatoes and cauliflower. I’m trying to use as many veggies from my box in one dish as possible so stuff doesn’t go bad. I seasoned with sambar masala, gharam masala and red chili powder, mustard seeds and curry leaves, as before. Pretty much same as the previous cauliflower curry I made, except with carrots so it looks a bit more orange!  

— 1 month ago with 2 notes
#curry  #cauliflower  #food  #organic  #vegan 
made-to-travel:

So mega useful!!!

Wow, I learned a lot from this! 

made-to-travel:

So mega useful!!!

Wow, I learned a lot from this! 

(via infinityman55)

— 1 month ago with 12 notes
Quick and easy pasta. Started with lots of garlic and broccoli, then added diced tomatoes and spinach. It all cooked down quite a bit, then a dumped on pesto and added the pasta!

Quick and easy pasta. Started with lots of garlic and broccoli, then added diced tomatoes and spinach. It all cooked down quite a bit, then a dumped on pesto and added the pasta!

— 1 month ago with 6 notes
#pesto  #pasta  #easy  #vegetarian  #food 

After far too long of a hiatus, I got my hands back kneading some dough! Made two pizzas, one with pesto, cherry tomatoes and mushrooms, the other with olive oil, arugula, and roasted garlic. The dough was 2 cups all purpose flour, 1 cup whole wheat, olive oil, yeast and water. I really need to make bread more often :-)

— 1 month ago with 7 notes
#pizza  #food  #dough  #pesto  #bread 

The dips I posted in the previous post were part of a big dinner I planned with some friends. Here are a few of the other dishes that were there! Mushroom tofu curry, Cauliflower 65, and dal! It was super delicious and we had a great time! I was busy making my eggplant dish and the dips in the previous post, so I don’t know exactly how these were made, but to quote Jennifer, they were “yum, yum, yum!” 

— 1 month ago with 8 notes
#curry  #indian food  #food 

Middle Eastern Dips—Muhamara, Labneh and Hummus! 

Muhamara: this Syrian dish is a bunch of ground up walnuts, “pickled” red bell pepper, bread crumbs and pomegranate molasses

Labneh: labneh with Palestinian zaatar and olive oil

Hummus: ground up chick peas, tahini, lemon, cumin, olive oil and red chili on top for color.  

— 1 month ago with 11 notes
#syrian  #egyptian  #palestinian  #food  #dip 

A friend of mine in my program who is from Cameroon suggested this dish, cabbage Cameroon style!

Heat olive oil, add lots of onions and garlic. Add carrots, let them cook and then add chopped cabbage. Don’t let it cook to long, so the cabbage stays fresh. Season with white pepper.

Very good, healthy, and easy to make! I also added white pepper to the onions & garlic when they were cooking, and because my garlic disappeared, I borrowed some garlic paste. First time using garlic paste, it was interesting! Just squeeze and mix in with the onions… Overall, I would say a success :) 

Cabbage and carrots were from J&P Organics. 

— 1 month ago with 5 notes
#vegan  #Cameroon  #cabbage  #healthy  #organic