LORIKAE Profile - Allrecipes.com (18133698)

cook's profile


Home Town: Urbana-Champaign, Illinois, USA
Living In: Las Cruces, New Mexico, USA
Member Since: Jun. 2005
Cooking Level: Expert
Cooking Interests: Asian, Indian, Healthy, Vegetarian, Dessert, Gourmet
  • Title
  • Type
  • Overall Rating
  • Member Rating
Simple Whole Wheat Bread Braided
Pecan Crescents (Southern wedding cookies)
Drommar Cookies
Traditional Ethiopian Meal
Spinach platter with polenta meal
About this Cook
I am an artisan baker and deli manager at a local food cooperative here in ciudad de Las Cruces. I basically taught myself to cook once I first moved out of my parents' house and into my own apartment at university...that was about 10 years ago. I believe that people have extreme power when they hold a fork in their hand, and the food choices that they make can make waves, globally. People come together over food, but it is also an essential part of being. The food choices people make affect many lives, including their own, their families', those of migrant workers and those in other countries, those of the farmer and the animal...if people really THINK about what they are putting on their plates, think of WHO they are affecting, then the WORLD may be able to come together over food. It sounds cheesy, but just think about it for a minute - the power you have...
My favorite things to cook
As a vegetarian, I love taking traditional recipes from my childhood and making them into vegetarian or vegan cuisine. However, my favorite dishes to make are surprisingly, ones that I never grew up with...mostly international cuisine, especially asian and indian. I don't eat cheesecake or french pastries, but I do occasionally make them for various benefit auctions in the area and I am told that I make a killer cheesecake...there's always demand for them the following year. I am also known for my artisan breads, vegan biscuits'n'gravy, black bean hummus and vegan french onion soup!
My favorite family cooking traditions
I have memories of making cookies with my mom and siblings a lot when I was little...especially sugar cookies around the holidays. Making fudge from scratch with my grandma. My fondest memories are of my father's cooking over a camp stove when we would go camping several times a year...potatoes and bell peppers, sauteed with onions, spices and olive oil...very fond memories!
My cooking triumphs
I've had several...making cheesecakes for an auction that benefited an organization that I am involved in and four cheesecakes sold for over $200...the purchasers called me to ask if they could pay me to make more! Also, making several different dishes for a local food cooperative when I was a graduate student at University of Illinois, having them sell out within two hours, then the people coming back to buy more of whatever I was making the following week during my shift. Today my triumphs lie in making entire meals out of completely locally grown and produced ingredients. Buying local means you're supporting the local economy, you KNOW the person who grew your food and don't have to worry about FDA-failed contaminant screening (I don't worry about my tomatoes...do you?). There is no reason for me to buy an onion from California or grapes from Chile when I can just as easily and safely get them from my own county, from farmers that I know personally. Eating locally decreases our f
My cooking tragedies
Hands down: many breakfast foods. I cannot make a pancake to save my life...I've failed at making sunnyside up eggs for my partner and I've only recently gotten the knack for making hash browns. Sometimes the most seemingly basic of all recipes just stumps me! Although, I HAVE learned to make some killer huevos rancheros since moving to New Mexico, land of green chile!
Recipe Reviews 72 reviews
Egg Drop Soup (Better than Restaurant Quality!)
This is an excellent, super-simple, and very flexible recipe. I didn't have the chives, so used a tablespoon superfine minced yellow onion. Like another reviewer, I used the whole recommended amount of fresh ground white pepper, but I would suggest halving that to 1/4t of white pepper as it was a bit overpowering for such a delicately-flavored soup. Last, I used veggie broth rather than the chicken broth. I will be making this again and again with all of our surplus eggs. Thanks for sharing the recipe!

1 user found this review helpful
Reviewed On: Jun. 6, 2010
Creamy Rice Pudding
This was a really good recipe, but quite bland without any seasonings. I added a pinch of allspice (maybe 1/8 t) and about 1/2 t cinnamon, along with a dusting of cinnamon over the top when served. I substituted fructose crystals for the sugar, and followed the suggestions of others not to add the sweetener until the pudding was the consistency I wanted with just the rice, salt and milk. One thing to keep in mind is that it will REALLY firm up as it cools, so you may want to stop simmering while it is still on the soupier side. By the time I got to the event where I was serving it, the pudding had thickened a bit too firmly. Still a wonderful recipe that I will be making again! Thanks, Erica!

2 users found this review helpful
Reviewed On: Apr. 10, 2010
Tofu Keema
This was pretty good, although not quite what I would consider Indian food. It's more its own, unique thing. I made a few changes: I used an entire 10oz package of peas, and doubled all of the spices, adding to that grated, fresh turmeric (about 2t total, it's strong), and a good pinch of asafetida. I added a little water to help the whole dish heat through without sticking to the pan (I don't use non-stick) and without having to up the oil. The water cooked off, making a nice thick dish. It's a really nice quick dish. Thanks!

2 users found this review helpful
Reviewed On: Jan. 15, 2010
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