A couple of weeks ago, I took a few photos of my friend Rachel Moore, a senior math major/philosophy minor at the U of A who plans on going to culinary school, for a profile on her in The Arkansas Traveler. Disclaimer: Everything Rachel makes tastes good incredible, so much that anything she touches looks like it would taste incredible if she cooked it, including the tomato below.

Though not technically a vegan, Rachel is a vegan when she cooks at home. She’s already put together a first version of her vegan cookbook, entitled Rachel’s Book of Secrets Rachel’s Book of Secrets: Learning to Cope with Vegaphobia, and is currently working on the second. Even if you’re not a vegan, there are definitely recipes in it that you’d enjoy, so I highly recommend checking it out. She even has a glossary of the vegan equivalents/replacements she uses in the recipes, such as Vegan Sour Cream, Liquid Aminos, Egg Replacer, etc. Here is one recipe, one of my favorites, courtesy of Rachel. You can contact her (or me) if you’d like the whole book.

INGREDIENTS

2 sweet potatoes, sliced into thin half-moons

1 red onion, chopped

1 red bell pepper, chopped

1-2 chili peppers, chopped

Here are some of the photos from her profile, and the rest are on Flickr. Let’s just say we got some funny looks walking down the street with a tomato speared on a large knife.