I grew up in a household where cooking has always been something you have to do – you gotta cook so there’s dinner on the table. I’m not sure where I got it from, but I really love to cook.

I think I owe some of it to my friend Anisha. The summer before my junior year of college, I had just moved out of the dorms and was living on my own for a while. There was no meal plan, so I ate peanut butter and jelly sandwiches and instant noodles for about a week before I’d had enough. But the only other option I had was cereal, so I looked to Anisha to rescue me. Well, she came over and whipped up toasted pita triangles and a lovely pasta salad with balsamic vinegar, and thus the love was born. Of course she also lambasted me for not knowing how to chop vegetables efficiently, but that’s another story altogether.

I learned a lot of cooking that year, but never really got a chance to develop my tastes and abilities, because I moved back into the dorms soon after that. Now I live in Chennai, India, where I’m lucky to find even a quarter of the ingredients I took for granted in the States.

I’m sure there are plenty of other young, budding cooks like myself who are cooking under the strain of a perpetually understocked, underequipped kitchen. Oh, and did I mention? I’m vegetarian. And I really don’t have a lot of free time to be spending in my not-really-but-almost-kitchen. Recipes that are vegetarian, understocked-friendly, and quick are not easily come by, I’ve discovered. Here’s my answer – the go-to place for cooks like me. Here at understocked veggie kitchen, I hope to find a community of people with fresh, natural, healthy ideas that are easy and fast to implement. Please join me in my eternal quest for friendly recipes.



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