Alicia Profile - Allrecipes.com (10892208)

cook's profile

Alicia


Alicia
 
Home Town:
Living In: Akron, Ohio, USA
Member Since: Nov. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Frying, Stir Frying, Slow Cooking, Mexican, Indian, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
Hobbies: Gardening, Hiking/Camping, Walking, Photography, Reading Books, Music
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About this Cook
I am an adventurous cook with a determination to try everything there is to try. I have been a vegetarian for a few months now, and my husband decided to one up me and went vegan. At first I thought it would be difficult to find things for us to eat, but now I absolutely love the lifestyle. We are forced to cook, as there are little to no options for vegans at any restaurants, fast food or sit-down. It's wonderful to have delicious home cooked meals every single day, as long as my husband does the dishes.
My favorite things to cook
INDIAN!!!!! I am obsessed with all things indian. I love the liberal use of spice and the exotic flavors. Doesn't get any better than that.
My favorite family cooking traditions
My family always cooked very bland, all-american food. Beef and pork left to cook in a pressure cooker all day long and potatoes. That about sums it up. The one thing I took from my family is the sacred biscuits and sausage gravy recipe, though now that I'm vegetarian I don't have much use for it. It served me well over the years, but I believe my arteries thank me.
My cooking triumphs
Once again, indian. Since becoming vegetarian it's pretty much all I eat. Versitile dishes that are often already vegetarian. I love to add the spices used in indian cooking to everything. You name the dish, I have a spice for it.
My cooking tragedies
Okra. I made a moroccan tagine once and for some reason the okra completely turned to slime halfway through cooking. It looked as if the ghostbusters thought my dish was a poltergeist and smothered it in ectoplasm. Yuck. Haven't cooked okra since, doubt I ever will. In my pre-cooking days I made snickerdoodles and used baking powder instead of baking soda. I couldn't figure out why the cookies were only soft when warm. As soon as they cooled they turned into steel. My dear mother pointed out the mistake rather quickly when served a plate of hockey pucks.
Recipe Reviews 1 review
French Veggie Loaf
So last night I ate it right out of the oven. Delish. Then I had it for lunch cold out of the fridge with some red pepper sauce on top, very quiche-like, but also delish. Now I'm eating it for dinner, sliced somewhat thin, butter on both sides, pan fried, with melted cheese on top. Not only delish, but the best thing EVER. Pan frying it really knocks it our of the park. I did make a few changes to the recipe though. I don't care for swiss so I used sharp cheddar and fresh romano, added some herbs (thyme, rosemary, etc), and did not add the extra oil to the batter. It absolutely does not need it.

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Reviewed On: Aug. 8, 2014
 
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