Egg Pasta? Last night’s dinner!

So I have a confession to make. I use Flipboard. I feel like this is something that I ought to be embarrassed about. Here’s the story: I downloaded the app when it first came out and was super cool and fancy and on Android and stuff. And as I was flipping through stuff, I found this article. Its been love with Flipboard ever since. I didn’t have green garlic on hand so I made this up instead.

Ingredients (serves two, though it could be easily doubled or more):

1/4 pound spaghetti

One massive stalk of green onion (see how big it was below), or stalks of mass-market grocery store green onions; chopped

Two eggs

2 + 1 tbsp Olive oil

Five cloves garlic, coarsely chopped (cloves into two or three chunks each)

And cue the peanut gallery: but wait, Ashok, aren’t you a vegan? You can’t eat eggs! Well, yes, that’s what you’d think. But like most things, my food ethics don’t fit on a t-shirt – I just call myself vegan because it’s the most accurate, simple descriptor. If and when available, I happily (joyously, even) consume locally grown, ethical animal products. Otherwise, I obstain from animal products. Continue reading


Hello, Paella!

This recipe was created in my ongoing quest for quick, easy, nutritious, and delicious meals to make for myself at college.  It only calls for two fresh ingredients – garlic and onion – everything else is either canned, frozen, or preserved in some other way.  I mixed brown and white rice together after a comment Molly made to me about how common it is to do so in Thailand (she just got back from a trip there).  It creates a very nice texture to do so.  It should be noted that I went on quite the quest to find non-alcoholic wine to make this with.  If you make it with real wine (and are therefore, of course, of the legal drinking age in your place of residence) please please do not use cheap college wine.  This is your dinner, not someone you’re macking on at a party.  It’s also vegan friendly – no animals were harmed in the making of this meal.

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