meritra's Profile

From: Tucson, AZ USA

Joined: May 24th, 2012

About me: I've been vegetarian (~95% vegan) for over forty years. I love to make foods from scratch, including tempeh, tofu, seitan, wine, pickles, sourdough, pasta etc. and prefer such experimentation to actually putting a meal together. Having grown up sixty miles north of the US/Mexico border, I have a long and affectionate history with Mexican food. I love Indian and Caribbean flavors, but am somewhat daunted by the complexity of the spicing. Asian cuisines, particularly Chinese, hold sway over me because of their versatility, variety and exquisite flavors — there is always more to discover. I'm focusing primarily on Italian cooking lately, and playing with various ravioli fillings.

Favorite cookbook: Changes almost daily


Latest review:

May 25th, 2012

Dong Chimi - White Radish Water Kimchee from Madhur Jaffrey's World-of-the-East Vegetarian Cooking

The first lacto-fermented vegetables I ever made were from this recipe. On the first try, I halved the quantities in this recipe, since I wasn't sure it would be successful, not knowing how easy fermentation... read more >


recipe reviews (1)
book reviews (0)
useful review votes (1)

meritra's Uploaded Covers


meritra has not added any book or magazine covers to Cookbooker.