Cooking Up Vegetarian Comfort with Jerrelle Guy

To see more of Jerrelle’s recipes, follow @chocolateforbasil on Instagram.

You might not guess it from the plant-based meals on @chocolateforbasil, but Jerrelle Guy, 26, is an omnivore. When she met her partner, who is a vegetarian for health reasons, she started cooking meatless meals that satisfied comfort-food cravings. “I’m fascinated by the emotional side of food,” says Jerrelle, who decided to study gastronomy — food through the lens of culture, history and anthropology. “Making somebody want to eat something is powerful. How can I do something positive with that?” For the Boston-based blogger, the answer is simple: help people eat healthier. “In my family, if meat isn’t on the plate, it’s not a meal. It’s a fun challenge to make vegetarian food really appealing, so that they want to dive right in. I’m not asking anybody to be a vegan. But I want people to look at this healthy food porn and drool over it. Think, ‘Wow, maybe I could eat that.’”



This recipe is something that I use at home all the time. I don’t do exact measurements. Spice to your liking. Great for when you’re sick!

Sweet peppers
And 2 cans of drained beans

1. Dice vegetables and cook them in minced garlic and olive oil.
2. Add vegetable broth
3. Add beans
4. Add spices

Chili powder- hex breaking
Cilantro- home protection
Garlic- healing
Cumin- protection
Oregano- happiness
Black pepper- banishing negativity
Salt- protection

5. Let simmer
6. Enjoy!

Feel free to change things up. Add more, add less. Seriously if you try this let me know.

tbh i think one of the reasons that people resist the ideas of veganism so much is that they don’t want to have to face themselves. nobody wants to look at themself and see somebody who would do something bad.

because the implications of it, if they were wrong, are astronomical. it means they contributed to something terrible. it means they were ignorant of others’ pain. it means they hurt somebody. it means they spent their entire life not knowing, not realizing.

it’s like when you first are exposed to feminism or something like it. you hate it. you don’t want to believe it. you spew tired old argument after argument without really believing what you’re saying. because you don’t want to realize that you said some shitty things in the past. because you don’t want to have to change yourself.

but you have to change yourself. it’s important. because the world won’t ever change if you don’t.

i mean, i look back at how i used to be, who i used to be, and i’m horrified, both in regards to social justice, and animal rights. i was stupid and selfish and ignorant and i did and said terrible things because of it, but i am so so much of a person better now, because i looked at myself and what i believed honestly, and changed when something felt wrong.

i think people are just scared to be wrong, and scared to change. i was.

Light and easy Pasta

This is easily my go-to pasta recipe, which is cool because I came up with it on my own 😎 (My blog is @lavenderkc)

On a high-spoons day I like to use my pasta maker to make fresh homemade pasta for this recipe, but store bought tastes bomb as well! I usually get leftovers out of this, and this dish tastes great even when it’s cold!

I’ve made this recipe so many times it’s hard for me to think of the quantities I use, since I can eyeball it so easily, but I’ll try to get close.

½ box of pasta
3 Roma tomatoes (or any tomatoes; I buy Roma because they’re usually cheaper)
A clove of garlic
Oil with low smokepoint (Olive, grapeseed, etc)
Basil (I love using fresh basil, but dried can work too)
Any other veggies you’d like to add (suggestions include zucchini, corn, and mushrooms)

1. Get a pot of water boiling on the stove and add a tablespoon or two of salt. Once it’s boiling, add your pasta and let it cook.
2. While your pasta’s cooking, slice up your tomatoes and mince your garlic, as well as chopping any other veggies you choose to add in!
3. Get a large pot and add your oil to it, enough to sauté in. Don’t start it heating until you get your noodles draining in the sink. Save about a cup of the drained pasta water for later.
4. Once the oil is hot, throw in your minced garlic and whatever veggies you added that would benefit from some sauté action (mushrooms and zucchini for example). Once sautéed to satisfaction, turn off the heat.
5. Put everything in the pot with the stuff that you sautéed in there. I’m talking basil, pasta, tomatoes, and whatever other veggies you wanted to add.
6. Using a stirring spoon and a salad fork, or 2 spoons, toss the pasta and veggies and oil together.
7. If the pasta is sticking together, add some oil and some of the pasta water you saved when draining. Go sparingly to avoid “overwatering” your lovely pasta!
8. Serve 😊