Summer Favorites: Pittsburgh VegFest

It’s officially fall, so it’s a great time to reflect on some of the highlights of my summer. It was a memorable one for sure; big changes, healing deeply, more nature than ever before, and the occasional event thrown in there to pump me up.

I’m going to kick off the summer recaps with VegFest which was held on July 30. Last year was the first Pittsburgh VegFest. I was swept up in the amazingness of that day for a long time afterwards, and so I jumped at the chance to be a part of it this year. I had a booth and also did a food demo (check out the recipe here). The day was really wild but also really amazing, and it made for a truly memorable event. Continue reading

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My latest article on Chic Vegan

I’ve been known to spend entire days in the kitchen, tinkering with recipes and creating temporary masterpieces. While I love doing that more than most things, there are still times when I’m all about convenience foods. I like to have things that are quick to make, easy to grab as I run out to an appointment, and budget-friendly so that I can save a little splurge money for pricier groceries like artisanal vegan cheeses and specialty produce like passion fruits and fiddlehead ferns.fast food 1 Continue reading

Vegans Create: Upgrade Your Plant Milks

You’ll hear it time and time again from new and seasoned vegans alike: “Veganism encouraged me to get creative.” Learning a whole new way of eating can be daunting, for sure. But when the heart is all in, there is no stopping us.

My creative foodie self didn’t fully awaken until two important events occurred:

Firstly, I had 2 jobs that fostered my culinary creativity. One was at a cafe which showcased organic ingredients and vegan-friendly options. It was there that I learned my beginner skills; knife skills, flavor pairings, basic recipe development, etc. Following that, I worked at a raw vegan cafe and learned even more creative ways to approach food, this time from the raw food perspective.

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A Speedy Salad Recipe: Spinach and Red Bean Salad with Herbes de Provence

I’ve been all about the fast meals lately because I have been so crazy busy! I ate this salad for a late lunch after having a tall glass of juice. The juice was made of freshly juiced oranges and coconut water, and if you were wondering, it was amazing!

The formula for this salad is straight-forward: bed of greens, any combination of vegetables, beans, and herbs de provence dressing. There are always different theories on how to get past that afternoon slump: a nap, eat some protein (trail mix!), carbs (carbs, carbs), light exercise/break from the computer. Well, I can say that I have had moderate success with all of these at different points in my life, but my go-to afternoon lift is most definitely greens. Juices and smoothies work well, but big salads are my preference. Sometimes I munch on my greens while I’m preparing the rest of the ingredients and can already feel some new energy circulating.

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I Like Toast by Stephanie Strowbridge

One day, I was browsing Instagram, and I came across the cover image of a new cookbook. I Like Toast, it read across the front. The cartoon image of toast with a heart cut out in the center was so cute and lively. I was really interested in this book. But what really drew me in was not the cute illustration, nor was it the title (though who doesn’t like toast?!). The subheading of I Like Toast reads “Every morning is a GOOD morning!” That is what initially drew me in to this awesome cookbook by Stephanie Strowbridge.

Image courtesy of the author

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