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Joined Date: Jan 03, 2012
Birthday: Jan 25
Reviewed Vegetarian Chili
"This is a great veggie chili that I have been using as my only chili recipe since about 2007. I've made several modifications over the years, but the base of the recipe is solid. The way the chili is spiced is so amazingly tasty...don't change that part at all! I usually very lightly brown the veggies in a big stock pot just like the recipe says, "
Reviewed Linguine with Shrimp Scampi
"This has become a staple in my house. We are vegetarian so I sub sun dried tomatoes for the shrimp. I zest one lemon and only use the juice of one for the sauce. I also use shell pasta instead.
It is just delicious...so refreshing, yet also deep and complex. "
Reviewed Spaghetti Aglio E Olio
"For such a fast dish this packed a lot of flavor. Don't skip the pasta water step or the fresh parsley...it added a nice fresh touch. I subbed angel hair for spaghetti and it was very delicate. "
I've been cooking since I was 11, but have been serious about it as a hobby for the last 8 years. I love the creative outlet that cooking provides. The challenge is exhilirating to create something delicious and beautiful. I consider flavors little works of art! There have been times I've tasted dishes and was transcended into another dimension. My goal is to learn how to do that myself. I was vegan for about 8 years and became very good at "veganizing" complicated, non-vegan recipes because fake-out recipes seemed like such a waste of creative energy. I still cook vegan about 99% of the time at home (but now like to try various artisinal cheeses) and love surprising people with just how good vegan and vegetarian food can be if you present it honestly and without pretense.