Sustainability is one of those words that gets thrown around a lot—but what does it actually mean? Is it about composting, thrifting, banning plastic bags, or buying organic everything? If you’ve ever felt like you should be doing more for the planet but weren’t sure where to start, you’re not alone. The world of sustainability can feel overwhelming, complicated, and maybe even a little intimidating.

That’s where Ashlee Piper comes in. A former political strategist turned sustainability expert, bestselling author, and TV personality, Ashlee has spent nearly two decades making sustainable living accessible—practical, approachable, and free from pressure or perfectionism. She’s helped companies like LUSH and Airbnb rethink their environmental impact, appeared on over 300 TV segments breaking down eco-friendly living, and written Give A Sh*t, her wildly practical guide to making small changes that add up to something big.

Her upcoming book, No New Things, takes it a step further. Instead of just recommending sustainable swaps, she challenges how we think about consumption altogether. It’s a simple guide to saving money and the planet—without buying more stuff.

For Ashlee, sustainability isn’t just about being eco-conscious—it’s about rethinking how we live, spend, and find joy. Her approach is refreshingly practical, focusing on what actually makes a difference, instead of making people feel like they have to overhaul their entire lives.

I’m so excited to share our conversation with you—especially now. Things feel heavy and unpredictable, and most of us are just trying to stay steady and brace for whatever tomorrow brings. No New Things isn’t a way out—but it is a way through. Ashlee’s insights will inspire you to take a step—big or small—toward a quieter, more intentional way of living.

Talking Sustainability with Ashlee Piper

Sustainable living is a term we hear all the time—but what does it actually look like in daily life?

It’s important to stress that sustainable living will look and be different for everyone. There’s no one-size-fits-all approach, and that’s partly why my first book treated sustainable shifts like a Choose Your Own Adventure-type book—because not every habit shift and action is going to fit with everyone’s life.

That said, for me, sustainable living means constantly evolving and improving as I learn more about how our actions impact the planet. It’s about being mindful and doing the best I can in given circumstances. Sometimes, I’m pretty darn perfect at composting, reusing, buying only secondhand, cooking at home, etc. And other times, life is chaotic or the dog had to have surgery or I’m moving house and I’ll give myself the grace to order some food on DoorDash or something I badly need right now on Amazon.

I think a lot of the early sustainability influences (unbeknownst to them—no shade) whitewashed eco-friendly living and made it seem really crisp and aesthetic and all my trash fits in one Mason jar, which are all great, but that veneer of perfection kinda alienated folks who were interested in living a more eco-friendly life. So I tend to focus on progress and intention—be they small wins or big ones—over being absolutely perfect at everything in the eco realm.

You started your career in politics—what made you pivot to sustainability? Was there a moment when you realized this was the thing you were meant to do?

Veganism was really my ‘gateway drug’ to sustainability. I’d always been interested and active in animal rescue and rights, but when I became vegan many moons ago, it shifted how I saw and interacted with, well, everything. And sustainability is so inextricably linked to how we eat, what we wear, how we treat other creatures with whom we share this planet, that I found the synergies everywhere.

This was while I was in the thick of my career as a political strategist, and I was at a firm where I was assigned, rather than able to select, my clients. So, there I was, creating messaging campaigns for (some, others were fabulous and I feel fortunate to have worked with them) candidates who were, well…IMHO, shitheads who didn’t give a rip about the greater good, let alone the environment, and the gap in the marketplace became too big for me to ignore.

So, I thought, hey, wouldn’t it be wild if I scrapped my decade-long, pretty prestigious career to…do something in sustainability? And despite the many protestations (from myself and others), I followed that inner nudge, with no real blueprint on what I was doing and how to get there, and here I am, still working in sustainability.

After some reflection, I felt strongly that more people would live in a more eco-friendly way—they’d try some of these habit shifts, if they were better messaged. Like, when I started doing this around 2012 or so, any info on sustainable living was scanty, and what was out there was either really academic and dry, or made eco-living seem crunchy, expensive, inconvenient, and downright unfun.

I wanted to shift that narrative and make the information accessible and pleasant for people to access, which is why I felt that television would be a good outlet. So, with no connections and zero experience, I began pitching tv shows to do segments on sustainable living. I want to stress, that unless you’re hired by a network, you don’t make any money doing TV.

If anything, I lose money trucking to segments, getting the props, spending time pitching, etc. Also, at that time, nobody was really talking about eco-friendly living, and definitely not in mainstream media, so a lot of producers were like, No way. Our audience isn’t interested in that.

But I felt so strongly that this would be a great way to reach people. So, one fateful day, a producer at a local Chicago morning show (whom I’d been probably pestering for about a year) gave me the heads up that someone had cancelled and if I could get there by 7am with all my props and such, I could have a segment. I rallied and since then, I’ve done around 312 television segments on sustainable living. It’s been a journey.

People hear “sustainability” and think of giving things up—less convenience, fewer options, more effort. But your approach feels more like gaining freedom. What do people misunderstand about sustainability?

Well, thank you for saying that. That’s certainly been my hope and aim! One thing I learned being in political strategy and marketing is that people, over time, will believe what they repeatedly hear. That’s why communication is so freaking important.

And unfortunately, the narrative and visuals of eco-friendly living hit home this stereotype of being fringey, crunchy, isolated, inconvenienced, etc.—and that became the mainstream belief about sustainability. Like it was uncool and anti-social to adopt lifestyle habits that give a shit about the planet. Same goes for veganism, right? For a long time, the term and the lifestyle was convoluted by and fell victim to basically bad PR.

But those notions were the exact opposite of my personal experience with veganism and sustainability. I found the constraints actually really freeing. I found that eco-friendly habits gave me greater connection and satisfaction, whilst also saving me money, time, and stress.

Journeying into these ways of life made me a happier, more whole person, and everything from finding a cool new plant-based restaurant to support to challenging myself to only acquire items secondhand, was a joyful adventure for me. And I still was maintaining a full-time career, relationships, doing fun things, feeling stylish, etc.

I wanted to add to the chorus of folks who were showing that you can have a really textured, badass, fun, connected life whilst also being a conscientious person.

Your upcoming book, No New Things, challenges people to buy nothing new for 30 days. What inspired you to take that approach, and what was the biggest shift you noticed?

I’ve always been a bit of a masochist when it comes to personal challenges. Can I go without coffee for 6 months (answer: no lol)? Can I read all the books that have been languishing on my shelf before I watch Love Is Blind? So, in 2013, No New Things was just the alliterative name I gave to yet another personal challenge that was intended to see if I could align even further with my values around sustainability and consumption.

I set the goal of doing it for one month, with some blessed caveats that I could pay my bills and obligations (of course), buy groceries and essentials best purchased new for hygienic reasons, and spend money on experiences, restaurants, donations, repairs, etc. Everything else I needed, I’d have to acquire secondhand or through borrowing, renting, upcycling, or finding for free.

I knew I’d save money and probably have less clutter, but the biggest thing I noticed was time. Like holy shit, the time back. It’s estimated (via the American Time Use Survey from the Bureau of Labor Statistics) that we can spend anywhere from 2-7 hours a day on shopping and stuff-related activities, like browsing, buying, cleaning, arranging, repairing, storing, and offloading our things.

And within the first week of doing No New Things, I noticed I had so much more time because perusing online and brick-and-mortar shops wasn’t really part of my day anymore. Like, I was legit twiddling my thumbs going whoa, what the heck do I do with all this reclaimed time? I also found I was more creative. Creativity is like a muscle, and in America especially, we’ve been fooled to think that an abundance of choices makes us more nimble and creative, but it’s the opposite.

Our brains need constraints to hit up against to exercise creativity. The parameters of No New Things constantly faced me with creative problem solving and my brain just got so much more adept at that, and I found I could access creative ideas so much more quickly, and they were just flowing.

On top of these benefits, I felt a lot less stressed and more satisfied. The benefits were so multitudinous that what was intended to be a one-month challenge ended up going for nearly two years.

We’re constantly told to buy “better” products—eco-friendly swaps, reusable everything. But you argue that not buying is actually the most impactful move. Why?

Yeah, this is why I’m not an “influencer.” It doesn’t take a rocket scientist to see that human intervention hastens climate change, and that much of that intervention is wrapped up in our various consumption habits: what we eat, how we access energy and resources, what and how much we buy, how we discard those items (and why we have a disposability mindset overall). And so I never felt quite right about pimping products just because they’re eco.

Don’t get me wrong—I’ve been in the game for a long time (almost two decades at this point), so there are brands I love and really believe in and support because I know them and their business models and I know they’re solid, good actors. But for every one of those, there are 500 more who are absolute shills just greenwashing the heck out of marketing to sell you stuff you basically do not need.

Look at reusable water bottles, for example. These are items intended to combat single use, and yet now, people collect them like they’re fashion accessories. Stanley Cups have entire attendant cottage industries that make little lipgloss holders and key fobs and fucking fans to clip on the mugs. It’s wild.

And I see ‘sustainable’ influencers promoting these products, and it just feels like the same late-stage capitalistic swirl bullshit, just painted a tint of green. So, while I’m not anti-things or anti-new things, I also think we’re fed a bunch of bs around needing stuff when we actually have perfectly useful and good items that fit the bill already.

And it goes without saying (though I say it often) that something that already exists is infinitely better for the planet than something, even an eco-something, that has to be manufactured new.

Eating less (or no) meat is one of the biggest ways to reduce our environmental impact—but it’s also one of the most controversial. Why do you think people struggle with this shift?

Since my first television segment, when people ask me the #1 thing they can do to help the planet, and I say eat less—or better yet—no meat, people go on the defensive. And they still kinda freak out.

Food is a very personal and cultural thing. It’s also something basically everyone does (eating) and especially in the West, we have been conditioned to believe that we deserve to eat meat. Post-WW2 marketing really pushed the narrative that a victorious and prosperous society eats meat at every meal. So we’ve really been culturally conditioned, while simultaneously being profoundly removed from the absolutely gruesome and horrific realities of how animal products get to market.

People also mindfuck themselves into thinking that the eggs they get at Walmart that are called pasture-raised or the meat they get at the butcher shop is somehow not a product of the horrendous CAFO animal agriculture complex (they are). So, it’s a really tender issue, because: it’s so damn common and normalized, and most people see themselves as compassionate animal lovers, and when we’re saying hey, cool it on eating so much meat, they hear that as you eating meat all these years makes you a terrible person.

Anyway, there are a lot of experts (way more than I) who study the mindsets and attempt to determine why this is so controversial, but what I do know is that gentle nudging and conditioning is the only thing I’ve seen meaningfully move the needle for folks in my orbit. Nobody wants to feel judged, and people definitely don’t want to join a club that feels unfun and sanctimonious.

So, making veganism or even just eating fewer animal products feel more joyful and inclusive is the way, in my opinion, to win more hearts and minds and in turn, destimagize that very sensitive topic.

What’s one habit that completely changed your life—not just for sustainability, but for your overall happiness and well-being?

Without question, not eating animals. Veganism transformed the way I saw myself in and interact with the world. It set me on my path to caring about the planet, animals, and others more fiercely. I’d say next to adopting my dog, Banjo (who’s since passed on), not eating animals impacted every aspect of my life positively and profoundly.

What’s an easy first step—or a couple of simple changes—anyone can make today to live more sustainably?

People always want to know the big-impact actions they can make as individuals to help the planet, and often they think it’s these heavy-lift, big-ticket steps like getting an EV or installing solar panels on their house. But it’s the personal choice, low-expense habits that actually pack the biggest wallop.

1. Absolutely embracing a more plant-forward diet, even if that’s just swapping a meaty meal per week for a vegetarian one. There’s no Sherriff here to proctor you, so you do what feels doable for you and keep going.
2. On par with that is buying less stuff. I cannot stress this enough. Just stop buying so much stuff, and especially new stuff. We have more than enough things already existing on the planet to meet your needs.

The British Fashion Council says there are enough clothes on the planet right this second to dress the next 6 generations. We toss tons and tons of completely useful furniture into landfills, when a simple bolt tightening or cleaning would’ve made them usable. We have enough stuff. You reading this probably have enough stuff right now, or if you need something, I bet you can get it via borrowing or secondhand or rethinking the way you use something already in your possession.

So yeah, those are and have always been my top two things pretty much anyone can do to make a huge difference, and they’re so simple that folks will often be like wait, really? and I’m like yeah, dogg, really. It doesn’t have to be so convoluted and complicated.

You don’t need to buy your way out of the climate crisis. Just take steps to start consuming fewer animals and less crap and you’re gonna be climbing the ranks of Planeteer in no time.

Stay Connected With Ashlee!

website | instagram | substack

Check Out More Of Our Interviews With Vegan Creators and Changemakers!

• Visual Artist Amey Mathews
• Laura Wright of The First Mess
• Amanda Logan of My Goodness Kitchen
• Gena Hamshaw of The Full Helping

The post Interview with Ashlee Piper on Sustainability, Simplicity, and No New Things appeared first on Olives for Dinner.

If you’re looking for easy, flavor-forward plant-based meals that feel just as comforting as they do fresh and exciting, Liv Vegan Strong delivers all that and more. Visiting Liv’s beautifully curated space feels like stepping into a cozy, rustic kitchen with a simmering pot of hearty soup, parmesan and herb bread, and a caramel oat latte waiting to be tasted.

Her photography, a mix of bright and airy shots alongside deep, moody tones, pulls you in, while her recipes make plant-based cooking feel fun, adventurous, and a celebration of comfort food with a flair.

Based in Astoria, New York, Liv has spent over a decade developing plant-based recipes, and her work proves that vegan food is anything but limiting. Her dishes strike a perfect balance between indulgence and ease—sometimes light and simple, other times rich and deeply comforting, but always approachable.

Whether you’re after a quick weeknight dinner, a crowd-pleasing meal, or a low-key date night dish, her site has something for every craving. Today, she shares more about her creative process, how she develops recipes, and what keeps her inspired in the kitchen. Let’s dive into her world and get to know the creative force behind Liv Vegan Strong.

When did you start cooking? What aspect of cooking has kept you interested?

I started cooking at 14 when I went vegan, over 13 years ago now. Since no one in my family was vegan, I began making my own meals. What started as simple dishes grew into a love for cooking after discovering vegan cookbooks. My passion for veganism keeps me inspired to cook, and I want to show others that plant-based eating doesn’t have to be boring.

Describe your process of recipe development.

After years of developing recipes, I’ve reached a point where I can usually nail the right approach on the first or second try, then fine-tune spices, experiment with techniques, and try substitutions to offer different options for my readers. Baking, though, is still a challenge! This year, one of my goals is to get more comfortable creating baking recipes for my blog.

How do you come up with fresh and new ideas on a regular basis?

My ideas come from a mix of sources from family and friends asking me to veganize dishes, browsing Pinterest, or seeing what’s being served at vegan restaurants. I’m constantly thinking of recipes, I have a huge list of ideas at this point. I mostly create dishes I love to eat and want to have regularly.

Meet Liv: The Creator Behind Liv Vegan Strong

How would you describe your cooking style?

My cooking style is focused on simple, approachable plant-based meals for everyday life. I create easy, delicious dishes for busy people and prioritize vegan basics that can be meal-prepped, making cooking more efficient.

Could you describe the best dish you’ve ever made?

That’s a tough one! One of my all-time favorites is definitely my lasagna soup. It’s a cozy, comforting dish with layers of rich tomato sauce, noodles, crispy tofu crumbles, and creamy vegan ricotta, topped with fresh basil. I love how it captures all the flavors of traditional lasagna but is even easier and more delicious. It’s always a crowd-pleaser, whether for a casual dinner or to impress guests!

Do you have any culinary heroes?

Chloe Coscarelli is definitely my culinary hero! Chloe’s Kitchen, her first cookbook, was actually one of my very first cookbooks, and I still cook from it to this day. Her creativity and passion for plant-based food continues to inspire me in my own cooking journey.

If you could cook with anyone in the kitchen, who would it be?

My mom! This past Christmas, she and I hosted two different gatherings, and it was such a fun experience. I can get flustered and stressed about everything being perfect, but her relaxed approach really balances me out. She’s amazing at troubleshooting and staying calm under pressure.

If you could host a dream party, who would be there and what would the menu look like?

Oh, fun! I’m not big on parties but I love hosting small gatherings. For my dream party, I’d invite a small group of friends over and create a cozy coffee shop vibe at home!

The menu would feature baked treats like cinnamon rolls, scones, cookies, and coffee cake, paired with a variety of coffee options such as iced mochas, caramel lattes, and strawberry matcha.

What’s one ingredient and kitchen gadget you can’t live without?

My air fryer and tofu! The air fryer gives everything a crispy texture with minimal effort and time, and tofu is a daily staple in my house.

Stay in Touch With Liv!

instagram | pinterest | newsletter

Love This Interview? Get To Know These Bloggers Better!

• Ania Marcinowska of Lazy Cat Kitchen
• Jessica In The Kitchen
• Timothy Pakron of Mississippi Vegan
• Amanda Logan of My Goodness Kitchen

The post Interview with Liv Vegan Strong appeared first on Olives for Dinner.

I’ve been a fan of Jessica in the Kitchen for years, always drawn to her beautifully shot images that boldly showcase gorgeous, lush food with warm writing and simple, delicious, and approachable recipes. Jessica’s site is fun to get lost in and shows all the possibilities that vegan food has to offer. I’m so excited to share more about her here and give you a behind-the-scenes peek at what inspires her!

Jessica started cooking at age 15 and has since channeled her passion into an exceptional vegan food blog, cultivating a thriving community for cooks of all skill levels. Her knack for creating recipes that strike a perfect balance between wholesome and indulgent is what keeps me coming back, hungry for what she’ll share next. With a recipe archive of more than 600 recipes, and easy step-by-step instructions, Jessica’s site offers something for everyone. From travel guides to personal posts and cooking tips, Jessica in the Kitchen shows how expansive and exciting vegan cooking can be.

What I admire most is Jessica’s approach to cooking: “I turn on music, remix, try new things, and generally have a great time,” she says, highlighting the creative freedom that keeps her kitchen lively. This resonates so well with me because I think the act of cooking should be just as fun as eating and sharing food with others. This form of connection is simple yet profound, and Jessica has achieved this beautifully in all of her recipes.

Whether it’s in her global dishes like Crispy Teriyaki Tofu, Aloo Gobi, and Jamaican recipes, her super precise and doable vegan desserts featuring Red Velvet Cupcakes, Vegan Tiramisu, and Classic Donuts, (omg) Jessica delivers. Jump into her YouTube channel for even more, and check out her Instagram to get to know her even better.

Her tagline, “Pulled from the earth. Hot from the oven. Straight from the heart,” gracefully captures the essence of her cooking philosophy. Cooking with Jessica feels like stepping into a friend’s kitchen—a place where simple, delicious meals are prepared with care and creativity. From decadent dinners to helpful how-tos, exploring Jessica’s recipes is an invitation to create something amazing.

Read on to discover what Jessica would serve at her dream party, the best dishes she’s ever made, and what kitchen gadget she can’t live without. If you find yourself inspired by our conversation, subscribe to Jessica’s newsletter for a lovely way to stay connected and receive a free ebook with weeknight vegan dinners.

Let’s dive into the Q&A!

When did you start cooking? What aspect of cooking has kept you interested?

I started cooking around the age of 15! Oh great question, probably the fact that you can make the same dish 1,000 ways depending on the mood you’re in, the ingredients you have, and the comfort level you have with the dish itself/in the kitchen. It keeps it interesting and keeps things new. But you can also make things the exact same way, which can satisfy a specific craving or comfort point!

Jessica’s Recipe Development Process

How do you approach recipe development and what inspires your creative ideas? Could you also share any challenges you face in this process?

The truth is the process looks different not than it did years ago. I’m at the point now where I can guess what a recipe should be, then test it out from there, vs in the past taking a lot more rounds to get a recipe just right. The recipes are always tested, just that they end up being “perfect” the first or second time around more often now!

A lot of dishes have similar cooking/baking methods, and from there, it’s just about customisation. Doing a lot of research on food science helps a lot so you know the chemistry behind which ingredients will react to what, and being knowledgeable on spices helps a lot too. In terms of inspiration, everything from travel to documentaries to requests from my readers. Sometimes it’s wanting to recreate a specific dish we had at a restaurant or a flavour profile.

In terms of challenges, trying to make something vegan taste identical to a non-vegan thing (like vegan butter for example), certainly takes far more time and precision. At that point it’s a matter of consistency, lots of testing and pushing through. Sometimes you do end up with a lot of a product and no matter how good something is, you don’t want it anymore after a point, ha!

How would you describe your cooking style?

My baking style is incredibly precise, but my cooking style is a lot more laid back. In fact, when I make my own recipes in the kitchen I usually don’t use any measuring cups or anything. That’s also because I can eyeball a teaspoon or tablespoon after 18 years (whoa) of cooking, and I’m so familiar with my recipes that I can take a more laid-back approach.

I turn on music, remix, try new things, and generally have a great time. For example, I just re-made my vegan frittata. It’s a mix of cooking and baking so I precisely added in the baking powder, sea salt, and nutritional yeast, but “let the ingredients guide me” for the rest of the dish. I had leftover bell peppers so threw them in but didn’t change too much because I love the recipe at its core!

Signature Vegan Dishes By Jessica

Could you describe the best dish you’ve ever made?

Oh, that’s difficult! Two dishes stand out to me – I had the 24-hour cooked House Black Daal from Dishoom in London and it almost made me cry. I made my One-Pot Red Lentil Curry based on it, and it was pure authenticity, flavour, and ambience – everything an eating-out experience should have!

Another favourite was a three-course meal at Peloton Super Shop in Indonesia. The vegan Arancini as well as the carbonara made my day. I’ve since recreated the arancini but not yet the carbonara!

Do you have any culinary heroes?
My mom and my grandma 🙂

If you could cook with anyone in the kitchen, who would it be?

To be honest I already have! I LOVE cooking with my husband (he cooks as much as I do!) and I’ve cooked and baked with my mom more recently too and it was everything, I felt like a little girl again!

If you could host a dream party, who would be there and what would the menu look like?

Dream party would definitely be an outdoor under-the-stars kind of setup with a full vegan Italian menu! I love Italian food and I’ve explored it SO much more since being vegan. Maybe Italian with a Jamaican twist?! Would just love my family and friends to be there!

I would definitely make my vegan tiramisu, my risotto (based on a risotto we had on our honeymoon in Paris) and some arrabbiata sauce to put on everything!

What’s one ingredient and kitchen gadget you can’t live without?

My air fryer! Haha. I use it far too much. But if it wasn’t my air fryer, a wooden spatula. I don’t know, it just hits different stirring with a wooden spatula?! You can use it to “chop” up tofu or veg meat in a pan into a crumble, stir and swirl anything, scrape fond off the bottom of stainless steel pans. Plus once you care for it it lasts SO long!

Thanks, Jessica, for sharing more about yourself—it’s been wonderful getting to know you better! If you’re already a fan, I hope you’ve enjoyed this deeper look. If you’re just discovering Jessica, enjoy diving into her beautiful site!

Hungry For More? Check Out These Interviews With Vegan Bloggers, Chefs, And Artists!

• Gastroplant: Love vegan ramen? Thomas has you covered!
• My Goodness Kitchen: I love Amanda’s recipes and interviewing her was a blast.
• Curious about sustainability? Ashlee has amazing guidance and tips!
• The First Mess: Laura makes the best vegan comfort food.
• Chef Alexander Gershberg: Learn all about vegan umami from this talented chef.

The post Interview With Jessica In The Kitchen appeared first on Olives for Dinner.

If you’re local to Boston and Cambridge or considering visiting, we’re getting some wicked good restaurant intel from someone who knows it best: Erica Korff, also known as the Vegan Kween. Whether you’re a Boston local, planning a visit, or simply curious about plant-based eating, Erica’s insights and stunning photography open the door to the best vegan eats the city has to offer.

Looking For a Full List of Vegan Boston Restaurants?

Erica has transformed her passion for vegan dining into a dynamic Instagram presence, amassing over 18,000 followers who look to her for the latest in plant-based cuisine. From her early days of inspiration to her dedicated engagement with the vegan community, Erica’s work is a reflection of her love for vegan food and her commitment to sharing it with the world.

Her Instagram goes beyond just a list of recommendations. It’s a vibrant feed capturing the variety and richness of vegan restaurants in Boston and Cambridge and beyond, making it an essential guide for anyone looking to explore the city’s vegan scene.

Continue reading to discover Erica’s journey from foodie follower to vegan influencer, her process of finding and documenting the best Boston vegan restaurant food, and her steadfast commitment to showcasing vegan options in both familiar and unexpected places.

How It All Began

Could you walk us through the origins of your Boston vegan food Instagram account? What inspired you to start, and how have you built your following?

Even before going vegan, I always loved following foodie accounts. I always admired those “drool-worthy” shots and how certain photographers and bloggers could really make food look so good. When I first went vegan, I started to follow the vegan-specific foodie accounts to help with my journey and transition into a plant-based diet. It was super helpful to find content creators making easy vegan recipes at home, and also just to find how amazing & delicious vegan food can really look.

During the summer of 2017, I went on a trip to San Francisco and while there, I started documenting all of the amazing vegan food I was finding. It was then that I realized I not only want to follow more vegan foodie accounts, but I want to BE one too. I had so many great recommendations that I was eager to show off!

It was then that I changed my handle to vegan_kween (a name & persona that fit me well) and started to be consistent with my food blogging, with a focus on the Boston restaurant scene alongside the occasional travel. I noticed that the vegan community in Boston felt rather small, and didn’t know of anyone else leveraging Instagram to its fullest potential to document local options, so my page became my inspiration to be a guide to the community, as well as for myself. I view my Instagram as my “food diary”—it is so fun to look back and see all of the wonderful cuisines and products I have tried over the years.

In terms of my following—consistency has been key. I have been posting, on average, every other day since 2017! I have been very fortunate to have created strong friendships within the Boston vegan community, as well as connections with restaurants, chefs, makers, and creators.

Your food images are so beautiful! Could you share your process for choosing restaurants and capturing such vibrant visuals, especially in low-light settings?

Thank you! My philosophy is that most dishes can look beautiful when you have natural light and just a pop of color somewhere on the plate. Whenever possible, I try to shoot content either outside (yes, you will see me bring a plate outside in the winter if I need to!) or by a nice window seat in the restaurant.

Along with that, I use a free editing app called Lightroom to sometimes enhance photos when needed, whether it be adjusting shadows, adding a hint of warmth, or playing around with contrast settings. I don’t try to alter the photo too much or make the plate look too different, but sometimes a pop is what helps make the photo and recommendation stand out on Instagram!

For low light settings or nighttime footage, I have been using a light from a brand called Lume Cube which is a total game-changer after using my iPhone’s flash for years—too harsh! The Lume Cube is great because it’s small enough to fit in my purse and you can also adjust how bright and warm you want it. It has saved me when it comes to capturing clear, high-quality nighttime content!

In a city filled with wicked awesome food, can you point out some standout vegan restaurants in Boston and Cambridge, especially any hidden gems? Also, are there non-vegan restaurants you’ve found that offer particularly good vegan options on their menu?

Oh yes! Although Boston’s options may be smaller than other major cities, the quality certainly makes up for the quantity. Below are my favorite all-vegan or veg-forward spots:

• Lulu Green (South Boston)
• Red White Ramen (Back Bay)
• Zhu’s Kitchen (Arlington)
• Koshari Mama (Somerville)
• Saus at Bow Market (Somerville)
• Rhythm n Wraps (Allston/Brighton)
• Thrive Juice Cafe (Arlington)
• Green Leaf (Framingham – a spot near & dear to my heart – one of the first veg places I went to as a vegan!)

Non-vegan recs that accommodate/have vegan options:

• Sarma (Somerville)
• Oleana (Cambridge)
• Terramia (North End)
• Pagu (Cambridge)
• Sumiao Hunan Kitchen (Cambridge)
• Across the Border Tex Mex (Jamaica Plain – They are unfortunately closing their brick-and-mortar location at the end of March 2024. Their food truck will remain open and offer the same options.)
• Wusong Road (Cambridge)
• Catalina’s Pizza (Malden)
• Myers & Chang (South End)
• La Posada (Somerville)
• Nu Kitchen (Somerville)
• Donut Villa Diner (Malden, Cambridge, Arlington)

So much more than this list—be sure to check out my Instagram to see!

From your perspective, what makes Boston’s vegan scene unique compared to other cities?

I think what makes Boston stand out is that our community is more tight-knit/smaller, and the people really care about supporting these local businesses and restaurants. A lot of these businesses are also run by families who are plant-based themselves and their heart is really in it and the food they create.

You don’t always see that, and perhaps sometimes restaurants dive into veganism for the sake of getting on a “trend”. But the businesses we have here are in it for the right reasons and care a lot about the community, the planet, and the animals.

For those visiting Boston, what insider tips can you offer for a memorable vegan experience? Are there any must-visit spots you’d recommend?

Along with the list above of my top recs, one could also check out a really nice vegan high tea experience at the Four Seasons on Dalton Street in Back Bay! It is a very special experience and delicious. It can be rare to find a spot for vegan afternoon tea, so definitely take advantage!

I know I mentioned Lulu Green already, but I do want to highlight that along with having the best vegan brunch in the city, they do an incredible dinner service, and it’s really the only spot in Boston that can offer an all-vegan finer dining experience and menu. Espresso martinis, cacio e pepe, charcuterie boards, and so much more!

Do you have any lesser-known vegan tips for local spots, like secret menu items or hidden vegan-friendly places that vegans might not yet know about?

I discovered not too long ago that Boston’s 24/7 diner, South Street Diner, has substantial vegan options including Impossible burgers, chick’n tenders, quesadillas, and more! Super impressive & fun for some late-night munchies! Also, don’t skip the vegan hot Nashville cauliflower tacos at Borrachito, Seaport’s newer speakeasy.

With the recent changes in the vegan restaurant landscape, what do you think are the best ways for both vegans and non-vegans to support vegan restaurants?

I am friends with a lot of foodies & bloggers in Boston, whether they are vegan or not, and it really makes me happy when those who are not plant-based still are open to trying and documenting some veg spots we have in the area. I truly believe one of the best ways to support veg businesses is by showcasing the options that people genuinely recommend, and when we can get the non-vegan foodies to also rally and share what they enjoyed, it reaches a whole other audience that maybe I didn’t reach on my page! So if people go to these spots and genuinely like what they have, reviews, posts, stories, etc. really do go a long way.

Looking Ahead

How do you envision the evolution of Boston’s vegan scene in the coming years? Are there any particular trends or changes you’re hoping to see or predict will happen in our great city?

Lately, I have been noticing more and more non-vegan restaurants, even steakhouses, rolling out more vegan options! I’m talking real, substantial options – not just a salad! For example, Oak Long Bar & Kitchen inside the Fairmont Copley Plaza in Back Bay has THE most delicious vegan eggplant piccata in a coconut cream sauce, as well as jackfruit tostadas. I thoroughly enjoy both of these dishes and it’s such a special and beautiful dining experience.

I think it is fantastic to see non-vegan restaurants have more options. It makes it so easy to go out to eat with friends or family with varying diets or preferences, and as a foodie, nothing makes me more happy than checking out new bars & spots around the city!

I believe more and more higher-end restaurants are going to learn & see the value of offering plant-based options, whether it be for the vegan consumer or the consumer who just wants to eat less dairy, red meat, etc. I can’t wait to see what else comes out!

Thank you, Erica, for sharing your knowledge and photography with us. I can’t wait to try more of these amazing restaurants and lesser-known spots soon, and I know our Boson-based readers will too. Even though I’ve lived here for almost 20 years, some of your recommendations are completely new to me, and I’m so excited to try them out. There’s so much to discover and be inspired by with your work!

Stay Connected: Follow Erica on Instagram!

For more conversations with bloggers, chefs, and artists, check out my interviews.

The post Interview with Erica Korff on Boston’s Vegan Food Scene appeared first on Olives for Dinner.

Ania Marcinowska is a name you might already recognize if you’re familiar with Lazy Cat Kitchen. Ania’s blog stands out as one of the best vegan blogs celebrated for her exceptional ability to create visually stunning and unique plant-based dishes. What makes her blog particularly appealing is not just the recipes themselves, but also the way she connects with her audience through engaging writing and the charming appeal of her beautiful website design.

I first discovered Ania’s work when I stumbled across her vegan hazelnut mousse and was immediately captivated by her creativity, meticulous attention to detail, and warm, relatable writing style. I love finding great great vegan recipes but also want to feel a connection to their creator. Lazy Cat Kitchen masterfully blends both, creating a beautiful space to be inspired by and get delightfully lost in.

Ania’s dishes are deeply rooted in the traditions of her Polish upbringing, where food was a central pillar of family life. Her grandmothers helped play a significant role in shaping her approach to cooking. These early experiences, surrounded by the love and care invested in each meal, instilled in Ania a profound appreciation for the power of food to bring people together. This foundation, coupled with a curiosity for global dishes, has shaped her unique approach to vegan cooking.

Upon moving to London, Ania’s culinary horizons expanded, inspired by the city’s vibrant diversity. However, it was her transition to veganism, sparked by a move to a small Greek island with limited vegan resources, that her creativity blossomed.

The challenges of adapting to a plant-based lifestyle in a place where vegan options were scarce led to the birth of Lazy Cat Kitchen—a platform where Ania could share her passion for vegan cooking with a global audience. The blog’s name, inspired by the lazy cats that accompanied her cooking while in Greece, reflects the ethos of simplicity and joy that Ania brings to her cooking.

Lazy Cat Kitchen has emerged as a guiding light for those seeking inspiration in vegan food, offering over 800 recipes that showcase Ania’s innovative approach to food. Her recipes are a celebration of seasonal produce, global flavors, and the simple pleasure of creating beautiful, nourishing meals. Through her blog, Ania serves up some of the best plant-based food you can find to an engaged community hungry for wholesome yet indulgent food.

Ania’s story is a testament to the transformative power of food. From the nostalgic flavors of her Polish childhood to the creative expanse that vegan cooking opened up, her work on Lazy Cat Kitchen invites us to explore the rich possibilities that plant-based ingredients have to offer.

As I virtually sit down with Ania today, it’s clear that her passion for cooking is more than just about food—it’s about creating experiences that create joy and connection, one dish at a time.

When did you start cooking? What aspect of cooking has kept you interested?

Making food and getting together to eat has been massively important in my family of origin, both my grandmas were amazing cooks – I grew up in Poland where cooking and baking was (still is) the domain of women.

My paternal grandma was an undisputed pierogi (Polish filled dumplings) queen and since we all lived in one big house and my parents worked, my gran would look after me and my brother in the afternoons. I therefore spent many hours at her kitchen table, watching her hand roll all kinds of dough. The dough for pierogi, homemade pasta, apple noodle Kugel and Ukrainian pierog – a yeasted dough pie filled with cheese, onion, and potato mixture baked, cut into triangles, and eaten dipped in cold clotted cream.

My mum was also a very creative cook, she was always very curious about new flavours and flavour combinations and she instilled in me and my brother a deep love of vegetables of all kinds. I think I absorbed all of that, the care and effort that went into food, the emphasis on fresh and seasonal produce.

We didn’t have access to convenience foods when I was growing up and I still don’t really use them. I came to London in my early twenties for a gap year and stayed, I loved how multicultural it was, how vibrant and that’s where my interest in food and cooking for myself really started.

Going vegan simply reinforced that passion. I went vegan when living on a small Greek island where there were hardly any vegan substitutes at all and people didn’t quite understand what vegan was. I had to meet a local health store owner on a street corner to get ten packets of tofu that she ordered specifically for me from Athens. This unavailability of vegan substitutes has certainly forced me to be more creative.

How do you approach recipe development and what inspires your creative ideas? Could you also share any challenges you face in this process?

For the most part, I make recipes based on things I personally like to eat. I get inspired by seasonal produce, travelling, and eating in good vegan eateries and restaurants. My main challenge is that while I love baking and coming up with sweet recipes, I also have a massive sweet tooth and that’s where the problem lies.

Each time I test a sweet recipe (and that usually takes several iterations) I tend to overindulge and then feel terrible about myself. I cannot bring myself to bin food as it goes against everything I have been taught.

After trying a few things, I attempted to solve this problem by setting up a cake giveaway group in my neighbourhood. This helps a lot but even though the doorbell rings pretty quickly after I post that something is up for grabs, there are always some messy offcuts that look too bad to give away and these tend to land in my belly.

This January I challenged myself to quit sugar and I’m still sticking to it, which is amazing and totally unexpected. I feel fantastic but the thought of never baking again or creating another dessert does make me feel sad so once I am more entrenched in this lifestyle, I am hoping to be able to make a sweet recipe now and again without falling off the wagon completely. We shall see how it goes.

How would you describe your cooking style?

I have a very eclectic style, I tend to create what I personally enjoy eating and my taste is shaped by a wide range of different experiences – my childhood in Poland, living in London and a lot of travelling in my twenties and living in Greece in my thirties.

In terms of savoury dishes, I like big flavours, but I always try to keep things fairly healthy so I use oil sparingly, for example. In terms of desserts, I used to feel that if you are going to have a dessert you may as well make it indulgent although now my perspective may change, not consuming sugar does change your taste buds massively.

What’s the story behind your blog name, Lazy Cat Kitchen?

When me and my now husband moved to Greece, we found ourselves fostering cats as there were so many unloved strays around that you could not help but get involved. Cats are not known for their work ethic, they sleep during the day (especially in a hot climate like Greece) and prowl during the night so while I was cooking I often had a sleepy feline slumped on a chair in my kitchen for hours. That’s what inspired the name. My husband came up with it and we both felt that it was a great fit.

Could you describe the best dish you’ve ever made?

I am not sure, I have over 800 recipes on the website now so it’s quite hard to pick one I like the most. For me good food is about fresh, flavourful ingredients and satisfying flavour and texture contrasts that make your tastebuds excited about each bite.

I like to think that my dishes nourish and satisfy people – especially since vegan food continues to be associated with deprivation. It makes me insanely happy when people write to me saying ‘my non-vegan xxx could not get enough of this dish’.

Two dishes that I was really happy to veganise are nostalgic dishes that remind me of home and they both happen to be sweet. The first one is soft nougat. My maternal grandma – who was a massive foodie and who loved similar flavours to me – loved all things nuts. Every Christmas she would go to a lot of trouble to source thick slabs of nougat from the best Italian deli in Krakow.

I also managed to veganise her delicious gingerbread layer cake last Christmas, the flavour of which almost brought a tear to my eye. It is the type of cake that is made weeks ahead of Christmas as it needs time to mature and for the flavours to develop. It’s one of my family’s firm favourites and I am chuffed to be able to make it vegan now.

If you could cook with anyone in the kitchen, who would it be?

I would love to be able to go back in time and cook with both of my grandmas and have a chance to connect with them a bit more. I don’t know what they would make of my veganism, but I think they would come around eventually (my mum eats almost exclusively plant-based now) and we would bond over our love of good food.

If you could host a dream party, who would be there and what would the menu look like?

I would invite all of my and my husband’s friends who live all over the world and I think a good idea would be to get some really good catering in. I am not great with dinner parties, I tend to take too much on as I have this perpetual worry at the back of my head that people will go hungry otherwise and I end up a nervous wreck on the day.

What’s one ingredient and kitchen gadget you can’t live without?

That’s so hard, I cannot possibly name one … I guess maybe mushrooms, I love mushrooms, I always have. They remind me of home (Poland is big on mushrooms and on foraging for them too) and I am fascinated by them, they are such cool organisms.

In terms of gadgets, I am simple. I love my carbon wok – I use it every day – and my cast iron skillet … it’s hard to pick sides.

Stay In Touch With Ania!

instagram | facebook | pinterest | newsletter

For more interviews with amazing bloggers, vegan chefs, and artists, check out more of my interviews!

The post Interview With Ania Marcinowska of Lazy Cat Kitchen appeared first on Olives for Dinner.

Today I’m excited to share my conversation with Amey Mathews, a talented visual artist and yoga teacher whose work speaks volumes. I first discovered Amey through her fun food blog, Vegan Eats and Treats, and later met her in person at the last Vida Vegan Con, about six years ago. Amey’s deep love for her dogs and all animals, compassionate spirit, and curiosity have always struck a chord with me.

Recently, I stumbled upon a series of her artworks on Facebook, aptly named “Petting Zoo Recipes,” and I was blown away by it. This series Amey created beautifully overlays masterfully drawn illustrations of children with animals onto cookbook pages, striking at the heart of what some contemplate often: the intricate bond we share with the animal world.

The power of these pieces lies in their soft yet profound juxtaposition: the animals with which the children are lovingly interacting are the very ones listed as ingredients in the recipes. This artistic choice by Amey bridges the gap between “comfort food” and the living beings behind these dishes, prompting a deeper reflection on our food choices.

Amey’s work gracefully opens a dialogue rather than prescribing a viewpoint. It challenges viewers to think about the innate compassion a child has towards animals, set against the backdrop of their culinary use.

In our conversation, we dive into what inspired Amey to create this series, what she hopes viewers will take away from it, and where you can find more of her stunning artwork.

Interview With Amey Mathews, Visual Artist

I’m curious about what sparked the idea for “Petting Zoo Recipes“. Could you share a bit about what inspired you to start this unique series and why you titled it in this way?

I started this series during a residency with my art mentors. The idea of the residency was to make connections between contemporary art history and the themes we explore in our own work. There are a lot of artists working in very engaging ways with imagery and text to explore the realms of social justice, gender issues, and racial justice. I was inspired by a number of artists and their work to explore combining imagery and text – but in regards to human-animal relations.

As you know, I’ve been a committed vegan for a long time now (36 year vegetarian, the last 25 of those as a vegan). My own commitment to veganism/vegetarianism has always been connected to a simple and clear sense of compassion for all living beings.

Veganism and my yoga practice are the two longest commitments and practices in my life and they are essentially inseparable for me at this point. Well, and my art practice too of course. Up until the last few years, I really hadn’t figured out how to start incorporating issues or ideas around animals and veganism into my art, but lately it has been coming to the foreground. Increasingly, I am exploring ideas of inter-species connections in my art and it feels close to my heart.

The title for these works really came from an intuitive place – pointing at the discomfort of those two ideas together (“petting zoos” and “recipes”) and the disconnect that so many people have between the animals they love and the animals they eat.

Your series beautifully juxtaposes the innocence of children with the stark reality of food choices. What are the key insights or reflections you hope your audience will take away from these illustrations?

It’s always fascinated me how naturally children are drawn to animals, plants, insects, rocks, and the natural world at large. If you have ever tried to walk down the block with a 3-year-old, you know what I mean. It’s wonderful. And so many of the classic children’s books feature animals – ABC books with different animals, books about farm animals, books about animals from around the world, books with friendly characters who are animals … even stuffed animals and wooden animals for toys.

When you’re out in the world, you’ll see parents stop and point out a pigeon or a little parking lot bird to their kids with great enthusiasm—and the kids love it. As a society, we love and nurture the connection between animals and children.

Meanwhile, the vast majority of those folks are also eating and serving their kids chicken nuggets, burgers, and so on. I have a really particular memory of the betrayal I felt as a kid when I tasted an appetizer at a party and then found out it was lamb. I was so upset. Many of us vegetarians and vegans become veg*n at the age when we make this connection and don’t want to be complicit.

So with this body of work, I am thinking about all of this – the connection between teaching children to love animals, taking kids to petting zoos, and encouraging them to hold the animals, to see the animals as special, as friends. The impulse to take adorable pictures, to witness your child’s joy and innate sense of camaraderie with the animals … and the disconnect between all that and then also serving yourself and your children meat.

Your art has the potential to touch a wide array of hearts and minds. What are your hopes for how different viewers, irrespective of their dietary lifestyles, will take away from your work?

With these drawings, I am reaching for a juxtaposition inside the viewer’s mind—to simultaneously access the feelings of tenderness, warmth, affection, and innocence with the images of children and animals—while also accessing the part of the mind that might flip through recipes while planning dinner.

In some drawings, the drawing is dominant, and then the recipe emerges up from below … and in other drawings the recipe is dominant and then you see the image. It’s up to the viewer what they do when those two experiences connect inside them.

In truth, there is an endless supply of very important issues in this world—affecting human beings, social & racial justice, the environment, our immediate communities and far-away communities, agriculture, wildlife, water systems, education … and so on.

I don’t necessarily think veganism is the most important issue. But it’s very important to me, and it’s something concrete that I am committed to; which helps me live in alignment with my values, and clears up mental/emotional energy to learn about and work on other issues as well.

As we navigate a world where what we eat is closely tied to ethical questions, in what ways do you think “Petting Zoo Recipes” can help shape or influence these crucial discussions about our food choices and their impact?

I wouldn’t want to overestimate the influence of my drawings in particular. I do think that a lot more people are learning about animal agriculture, and realizing that the reality is vastly different than the quaint images of farming we were raised with.

In general, a person’s diet is a very intimate choice between them and the ecosystem of their body-disposition-needs-health. After so many years of veganism, I have made a deliberate choice not to proselytize much—I haven’t ever found that approach to be well received and often it is not even done with much kindness.

Vegans are often ridiculed or the butt of the joke. There’s a part of me that “gets it,” because occasionally I find vegan messaging is too acidic even for me. And yet, the part of my heart that chose to commit to veganism is in fact a very tender, sacred place inside me.

To go through the world as an “easygoing, friendly vegan” requires continually committing to that gentle place, but also safeguarding it from the realities of the world: menus at restaurants, grocery stores full of meat and animal products, newspaper articles about millions of chickens or pigs being slaughtered because of some flu or another, and all the jokes and jabs about veganism.

Somewhat to my own surprise, it feels quite vulnerable to make these drawings and expose my true feelings on this subject. Most people who are vegan immediately love these drawings … and people who aren’t really don’t know what to say. I think that’s okay.

Perhaps the images will just percolate in someone’s heart or subconscious. Perhaps connecting these ideas through tender and gentle imagery will have a different impact than going straight at someone with logic or judgment or harsh wording.

As we wrap up our talk, can you give us a sneak peek into any upcoming projects? Where can people find more of your beautiful artwork?

Thanks, Erin, and thanks for your interest in my work. It really means a lot to me. When I’m making art, I tend to have a few different lines of inquiry going at once. Sometimes I’m doing oil painting, sometimes drawings, digital work, mixed media collages … it’s all over the place.

That said, lately my heart returns over and over to ideas around human engagement with non-human animals, with the natural world, with plants, with the ecosystem, with each other. I’m drawn to themes of compassion, tenderness, and wonder. So that’s what I am exploring when I’m in my art space, regardless of what medium I’m working with.

I expect to keep investigating the ideas in my Petting Zoo recipes and see where they lead me, as well as a few other series I am also still working on.

Coming up, I will be participating in an online art benefit sale to raise money for KinderUSA – a non-profit that focuses on children in Gaza. This sale is organized by an international group of artists that I am part of, and this will be our 3rd annual benefit. This year, the sale will be launched in March – at arts4action.com. (For now, the site still has information about our last fundraising effort). All the work will sell for $250, which includes shipping anywhere in the world.

I post art on my art Instagram @ameymathews and I also have a website ameymathews.com. (Since this interview is also about veganism, I’ll just mention that I share cute pet pictures and vegan food on my other insta @ameyfm!!)

Thank you, Amey, for this inspiring and enlightening discussion. I deeply appreciate the work you create and the thoughtful conversation it has sparked among us. And to our readers, thank you for joining us! I hope this discussion has touched you in the same way it has deeply moved me.

Hungry For More Stories And Interviews?

Check out more of my interviews with other creators, chefs, and vegan bloggers!

The post Interview With Visual Artist Amey Mathews appeared first on Olives for Dinner.

After recently stumbling across this gorgeous JUST Egg quiche recipe on The VGN Way, I spent some time scrolling through this site and looking at all of the amazing vegan comfort and soul food recipes. This self-taught, Atlanta-based duo is doing it right, with recipes like vegan deviled eggs, gluten-free French toast, spicy kale wrap, and vegan Jiffy cornbread.

The VGN Way takes classic soul food, removes the meat, dairy, and gluten, and excels at making it look and taste amazing with plant-based ingredients. With each dish, they keep their southern roots alive but also expand beyond the Southeastern US with their recipe development.

Their love of travel has inspired other international recipes on their site like mushroom pho and spicy vegan lettuce wraps. If you love travel as well, be sure to check out their vegan-friendly guides for Atlanta, Las Vegas, San Francisco, NYC, Los Angeles, and Savannah.

Let’s get into the interview to learn a bit more about The VGN Way!

When did you start to cook and what about the process itself kept you interested in it?

I actually didn’t start cooking until after college. My father wanted me to focus on school as my number one goal. I ate a lot of junk food and carbs in college. After gaining the Freshman 15, I decided I needed to start to cook for myself and stop eating out.

After I got the hang of simple meals, I really got into cooking. I liked being able to control my flavors and making small tweaks for healthier meals. Really simple stuff like mixing brown rice/white rice to get more fiber in, baby steps.

Describe your process of recipe development. How do you come up with fresh and new ideas on a regular basis?

Easy question! We are never at a lost for new ideas. The rub is: will our friends and followers like it? We do a lot of testing with our meat-eater friends and family. If we can get them, then we know our vegan audience will definitely enjoy.

We love visiting our local international markets and trying new fruits, vegetables, and new-to-us products like fonio. We have a lot of inspiration all around us. Our kitchen is overflowing with spices, herbs, oils, and vinegars.

Define your style of cooking.

Shad and I are both from the South, so our healthier vegan soul and comfort food style comes naturally to us.

Describe the best dish you’ve ever made.

Hmm, that’s a hard one. Definitely depends on the time of year and what’s in season. This time of year, we love our Black-Eyed Pea Hummus and Stuffed Bell Peppers. In the summer we enjoy a good watermelon, feta, and mint salad and for fall (aka soup season) we love our Mushroom Pho and Black-Eyed Pea Soup recipes.

Do you have any culinary heroes?

When I was just starting to cook a lot, Martha Stewart and Ina Garten really helped me to learn the cooking basics through their TV shows, books, and the Martha Stewart Living magazines. Now we look at folks like Chef Daniel Humm and the work he is doing at Eleven Madison Park.

Miyoko Schinner has done remarkable things for vegan cheese and veganism. Her cookbook The Homemade Vegan Pantry is a great vegan primer.

If you could choose anyone to cook with in the kitchen, who would it be?

We are home cook with no formal training, but we love food, and we respect those in the profession tremendously. It’s a tough job feeding people. We wouldn’t want to cook with them, too much pressure lol. But to be in their kitchen and talk and learn from them would be fantastic.

We love Chef Mashama Bailey from The Grey in Savannah, GA and vegan chef Isa Chandra Moskowitz of Modern Love. Chef Daniel Humm of Eleven Madison Park in New York is another one we admire. He transformed a Michelin-rated restaurant’s meat-based menu into a completely plant-based one.

If you could throw a party, who would be there and what would the menu look like?

Wow, that’s a great question. Loved ones, friends and family. And if we are dreaming, the location is Ms. Oprah Winfrey’s Hawaii estate lol. It’s a beautiful location and Oprah’s garden looks beautiful with a bounty of fresh fruits and vegetables.

We would start with a bountiful charcuterie board provided by Miyoko Schinner. Chef Daniel Humm, Chef Mashama Bailey from The Grey, and Chef Tal Ronnen from Crossroads Kitchen would create signature vegan dishes and also recreate some of our favorite dishes from our travels.

This would include vegan sushi from Shizen Vegan Sushi Bar & Izakaya and Michelin-honored vegan restaurant Lions Dance Café with an Italo-Chinese-Singaporean menu.

Desserts would include sesame pretzel croissants from Just What I Kneaded, treats from Sugar Bloom Bakery and local Atlanta Bakery Hell Yell Gluten Free (HYGF) and, of course, we would pepper in a few of our favorite dishes.

And what’s a gathering without our famous Black-eyed pea hummus and vegan fried shrimp?

What’s one ingredient and kitchen gadget you can’t live without?

We love JUST Egg and cashews, and all the things we can make with these two ingredients, which includes all types of sauces, ice cream, and baking. Our fave kitchen gadget is our coffee grinder—we use it for grinding everything like coffee, flaxseed, and spices.

Stay Connected With The VGN Way!

instagram | facebook | pinterest

Check Out More Interviews With These Vegan Bloggers

I love the opportunity to get to know vegan bloggers better through my interviews. Check them out to discover new bloggers or learn more about your favorites!

Joni Marie Newman of Just the Food

Brian Patton of The Sexy Vegan

Hannah Kaminsky of BitterSweet

Sophia DeSantis of Veggies Don’t Bite

Sandra Vungi

Amrita Bala of Crazy Vegan Kitchen

The post Interview With The VGN Way appeared first on Olives for Dinner.

In the dynamic world of vegan cooking, few have made an impact quite like Chef Adam Sobel. He first gained widespread recognition with The Cinnamon Snail, one of the pioneering vegan food trucks and a brick-and-mortar location in New York City and New Jersey. He is now also known for his innovative approach to plant-based recipes showcased on his stunning website, Cinnamon Snail.

Chef Sobel’s passion and dedication to vegan cooking have proven that expertly prepared vegan food is simply great food. This approach has resonated with a diverse array of vegan and non-vegan diners, demonstrating the power that plant-based cuisine holds.

Launching The Cinnamon Snail in 2010, Chef Sobel immediately attracted a diverse following with his globally inspired, plant-based menu that reflects his cooking philosophy. Characterized by dishes that blend creativity with organic and local ingredients when possible, he successfully showcased the true potential of vegan cuisine.

The Cinnamon Snail food truck was renowned for its eclectic and innovative menu. Among its offerings were unique doughnuts with flavors like Vanilla-Bourbon Crème Brûlée and Chocolate Hazelnut Ganache, alongside savory dishes like Spicy Creole Grilled Tofu on a Toasted Baguette, Cambodian Crispy Tofu Burger, Beastmode Burger Deluxe, Al Pastor Seitan with Beer-Battered Jalapeños, and the indulgent Gochujang Burger Deluxe.

Beyond the kitchen, Chef Sobel is a vocal advocate for animal rights and sustainability. He promotes plant-based diets not just for their health benefits but also for their positive impact on the environment. His innovative approach has garnered acclaim in the culinary world and has played a significant role in inspiring a shift towards veganism in the broader food community.

In addition to his work with Cinnamon Snail, Chef Sobel shares his expertise through virtual cooking classes and live-streamed classes designed for all skill levels. These classes are unique in that they go beyond simple recipes; they also provide a deeper understanding of vegan cooking techniques and philosophies. Marked by his enthusiasm and a focus on global flavors, his teaching style offers a hands-on experience that fosters culinary creativity with his students.

These classes cover various topics, from vegan Chinese takeout to a vegan dairy crash course. He integrates his knowledge of food sustainability and ethical choices, helping his students understand how their culinary choices impact health, animals, and the planet.

Chef Adam Sobel’s contributions to vegan cuisine have made a significant mark on the vegan world and beyond. Through his blog, his groundbreaking food truck, and engaging cooking classes, Chef Sobel continually forges new paths, proving that plant-based cooking can be as rich and varied in flavor as it is ethical and sustainable.

Today, I’m thrilled to virtually sit down with Chef Sobel to talk a bit about his approach to vegan cooking, discuss his online cooking classes, and uncover what drives him to continually redefine the possibilities of vegan cuisine. Stay tuned at the end for more details about his free vegan cooking program!

Interview With Chef Adam Sobel Of The Cinnamon Snail

With your commitment to creating delicious vegan food, what key message or stereotype about vegan cuisine do you hope to debunk through your cooking and the recipes on your site, Cinnamon Snail?

My approach to presenting vegan food has always been to break the two stereotypical styles of plant-based cooking that were around when I first got started.

Back then, vegan food was always either some seriously boring steamed veggies and brown rice macrobiotic-type food that felt like it was designed for sick people to eat, or it was hyper-processed fake meat that had no exciting flavors and wasn’t particularly digestible by the human body.

Thinking about (good) vegan food as the front line for making a big impact on moving society towards non-violence, I knew it would be essential to not just cook for vegans, but mainly focus on making vegan food accessible, understandable, not weird, and crave-able to meat eaters too. To do this, the food had to be more flavorful than most non-veg food, and at the same time had to be creative without being weird or gimmicky.

Having started in professional kitchens in 2000 and later opening The Cinnamon Snail, how have these experiences shaped your approach and philosophy towards vegan cooking? What motivates you on this culinary path?

I started working in kitchens because the girl I love (who I have since had a family with and we have adult-age kids and everything!) was vegan and I really wanted to learn to make better food for her.

Working in restaurants I went vegetarian, and then vegan shortly after that when our first child was born in 2001.

The first chef I worked under, Tom Valenti, was by no means vegan but instilled philosophies about cooking for people that helped mold my cooking style over the years. He always riffed on traditional rustic cooking techniques in a creative way that never felt like it was trying too hard to be innovative just for the sake of innovation.

After the closure of your brick-and-mortar operations in 2020, a challenging yet transformative period, you transitioned into the digital realm with a food blog and online cooking classes. What aspects of this new chapter have been particularly fulfilling for you?

OMG! Let me innumerate the friggin’ ways!

First of all, much as I loved doing it, and people really loved the Cinnamon Snail trucks and restaurant, it was stressful beyond words. The sheer complexity of the menu and our operations made for constant emergencies, problem-solving, and catastrophes behind the scenes that many of our customers never knew about. From truck breakdowns, to permit issues, to the regular food service list of staffing nightmares and issues getting ingredients reliably.

It legit took having the pandemic put the world on hold to give me time to reflect on how I basically had PTSD from ten years of dealing with constant crises. During those quiet months when the world first went on lockdown, I could finally go on long walks every day with my aging doggy Mossy (who passed away a couple of years ago now, and I still miss her every day and cry about her sometimes). I finally had the time and space to reflect on everything I had learned I did and didn’t want to be doing in my profession.

My core thing never changed, which is that I really want to make an impact on helping mainstream culture move as rapidly as possible towards non-violence. But I knew there were ways I could do that that wouldn’t put me in an early grave from the stress, and where I could also help people outside of my immediate physical environment.

Having taught at culinary schools for years, the thing that always bummed me out was that both the classes were pretty pricey for people to attend, and at the same time as an instructor, I never really got paid well for those classes either.

Offering vegan cooking training online has always been to make these classes WAY more affordable (like about 1/5th the price of in-person cooking classes), and at the same time, I actually make a reasonable living off the classes. It really is a win-win!

The Galactic Megastallion Project

I still do Cinnamon Snail pop-ups which I announce on my email list, and then this past year I launched a really cool new thing that almost no one knows about (sort of on purpose). It’s called Galactic Megastallion, and it’s a creepy celestial pony-themed weekly vegan pop-up I do at our Sunday farmers market in Red Bank NJ.

The Galactic Megastallion project takes a lot of the things our customers and I loved about the Cinnamon Snail but also took away a lot of the things that sucked about it. But Adam, you are wondering, WTF are you talking about with this Megastallion thingy?

Here’s what it is and what it isn’t:

Every year Galactic Megastallion has a different theme. Last year’s was Middle Eastern, let’s see what this year is gonna be 😉. And then what’s really exciting to me, is that within each year’s theme, every week I create a 100% new menu riffing off that year’s vibe and concept.

I built a gorgeous mobile kitchen. It is small on purpose so that I can operate it with my daughters helping me instead of needing a big staff. I do all of the prep, all of the cooking, and a great deal of the cleaning afterward.

It makes for a wonderful bonding experience with my kids, serving people together every week. I am doing it 100% because I want to, not because I think it’s gonna pay my bills, and because of that I can make it unreasonably lovely, and not hold back on anything.

We operate it less like a food truck, and more like a pop-up outdoor restaurant with seating and no takeout containers. All the food is beautifully plated and designed for people to eat right then and there while it is fresh.

It has no social media. It only has a really weird website you can only find by decoding illegally installed billboards that are written in code with a hotline that gives you a cipher to decode the billboards. If you get to the website (good luck, I mean, I really didn’t make it easy), then you get a code to get onto a hidden page of the website with GPS coordinates for where to find the pop-up. Starting to see why very few people know about this project?

But it’s really on purpose. I honestly can’t stand social media and the effects social media is having on society. Also, I sort of feel icky about the idea of as a chef having to constantly hype my own food up like that. It feels dishonest. Like, if the food is so good, other people will talk about it. I shouldn’t have to ram it down people’s throats with constant Instagram posts.

Additionally, I think the way food is objectified is pornographic and is creating a terrible new food culture, and relationship people have with eating. So I thought for this new project, fuck it, let me see if I can create something that doesn’t rely on all of that for marketing. It’s all time I can focus on making the food amazing instead of being a social media manager or whatever.

Chef Sobel’s Online Vegan Cooking Classes

How do you capture the essence and hands-on nature of your cooking in the format of online classes? What is your favorite class to teach?

I have designed my class to be helpful for all kinds of learners. Some people don’t even cook along. I encourage them to grab a yummy cup of tea, and just watch the class like a demo and they can ask questions throughout.

Some people cook along with the entire class, and some just cook one or two of the dishes. I try to pace it in a way where people can keep up, and encourage people who plan to cook along to mise en place (like have all their ingredients measured, some things pre-diced, washed etc.) in advance so that the class time is efficient and we can cover a ton of great stuff together.

Teaching all kinds of stuff is fun, but the classes my students have really freaked out about the most are my seitan masterclass, vegan cheese school, and cake donut workshop, where we cover a lot of the donuts people loved from the truck.

I include recordings of the classes for everyone who registers so that it’s no stress if they miss the class, or if they want to rewatch and review it.

I also make the recordings of all of my previous classes available for purchase on my website and offer them at a discounted rate versus the live classes.

As a chef who showcases a unique culinary perspective on your blog, could you highlight a few of the recipes you’re particularly fond of and describe what makes them special to you?

I have shared a lot of stuff both fan favorites from my food truck and restaurants, family faves, and lots of Southeast Asian, Indian, and Turkish recipes I picked up while traveling (I spend a LOT of time in India and Asia).

People really love my vegan chicken noodle soup, and I love sharing a variation of the escarole and white bean soup my mom always makes. It’s one of the few vegan dishes she makes for my family and we love the heck out of it. So to share my slight tweak on her recipe makes me really feel great.

Classics from my food truck like blue corn pancakes with piñon butter, and apple cider donuts, are a great way for me to help people who miss the food truck still get to experience the recipes they fell in love with.

One of the things that I am especially proud to share is a complete selection of Sattvic food, and prasadam which is suitable for Ekadashi. My family and I are Hare Krishnas and this is how we eat at home. It’s a super under-represented style of cooking, so to share more with folks about it, as well as the process of offering bhoga, is really satisfying for me. It gives people a tiny window into my own personal life, which is one of the things I like about having a blog like this.

As you continue to push the boundaries of vegan cuisine, what future projects or ideas are you most excited about? What culinary challenges or innovations are on the horizon for you?

I have been doing culinary consulting and vegan recipe development for other people’s food businesses all around the world. It’s a great opportunity for me to do what I love the most (creating vegan food and mentoring vegan businesses), without all the headaches of being a boss to a zillion employees, and worrying about if the price of flour goes up 20 more cents, how will I pay my bills?

I love traveling to create menus, help people open their restaurants, get their teams trained, and know that there is more vegan food being served everywhere that I KNOW KICKS ASS. Because that’s the thing. If we are going to win more people over to the vegan dark side, the vegan food we make has got to blow everything they ever ate before out of the damn water!

Upgrade Your Vegan Cooking Skills From Chef Sobel Himself!

If you’re feeling inspired by Chef Sobel’s culinary creativity as we are, here’s a little something extra. Chef Sobel has put together a vegan cooking immersion program – totally free. It’s a fantastic way to dive deeper into vegan cooking, learning new skills and ideas straight from the chef himself. It’s perfect for anyone keen on spicing up their kitchen routine, vegan or not.

Curious to see how this could transform your kitchen adventures? Access the Free Vegan Cooking Immersion Program here. 🔥 It’s a fantastic opportunity to learn from one of the best.

Connect With Chef Adam Sobel

Sign up for The Cinnamon Snail email newsletter to receive new recipes, resources, and information about upcoming pop-ups!

Hungry for more? Check out Chef Sobel’s Cookbook, Street Vegan, for amazing, creative recipes.

Stay Connected:

Follow The Cinnamon Snail on Facebook, Instagram, and X.

Want to learn more about other great vegan chefs and cooks? Check out more of my Why I Cook interviews!

The post Interview With Chef Adam Sobel of The Cinnamon Snail appeared first on Olives for Dinner.

Vegan Huggs is a visual feast. Melissa’s refreshing sense of light, brightness, and joy in her photography not only makes her food look enticing but also completely approachable and doable. Launched around 2016, Vegan Huggs houses a huge archive of vegan recipes that can inspire anyone, from the most novice to the experienced cook.

I specifically love the way Melissa designs her recipes: they are simple, precise, and colorful, yet—as a food blogger myself—I know how much time, effort, and attention to detail it takes behind the scenes to showcase finished dishes in this way. So I especially appreciate all of the work that has clearly gone into each and every one of her recipes.

Melissa’s signature way of making plant-based food look so good and approachable is a significant contribution to the vegan space. Read on to learn about what chef she’d like to cook with in the kitchen, the best dish she’s ever made, and the one ingredient she can’t live without!

Interview with Vegan Huggs

When did you start to cook and what about the process kept you interested in it?

I acquired basic cooking skills while growing up, which helped me when I moved out of my family home for the first time. Coupled with cookbook recipes and frequent dining out, this combination sufficed for a while.

However, everything took a significant turn in 2007 when I decided to adopt a vegan lifestyle almost overnight. This decision turned my cooking world upside down, as everything I once knew became unfamiliar.

My initial attempts at vegan cooking were rather disheartening, especially given the limited availability of vegan food products in grocery stores and restaurants at that time. Determined to stay committed to veganism, I sought out vegan cookbooks and magazines for inspiration. My culinary journey was far from an immediate success, but I persevered and gained invaluable knowledge along the way.

Looking back, I now recognize that many of my vegan creations are far more diverse and flavorful than my pre-vegan cooking endeavors.

How do you come up with fresh and new ideas on a regular basis?

Coming up with fresh and new ideas regularly can be a bit of a creative challenge, but it’s also incredibly rewarding. Many of my creations are inspired by my past favorite dishes, which I’ve transformed into vegan versions. Achieving a successful result that matches or even surpasses the original is an immensely satisfying experience.

Of course, like anyone, I sometimes encounter creative burnout. During those moments, I allow myself a well-deserved break to recharge. Fortunately, staying inspired has become more accessible in this digital age, thanks to the vibrant food community on social media, insightful food bloggers, engaging online cooking shows, and user-friendly cooking apps.

Moreover, I find endless inspiration within the pages of cookbooks, where I love exploring diverse cuisines and experimenting with unconventional ingredients.

What influenced your love of cooking?

My passion for cooking finds its roots in my deep appreciation for delicious food and the joy of sharing it with family and friends. Food has an incredible ability to unite people together while igniting laughter, evoking tears, inspiring storytelling, and creating wonderful memories.

When I transitioned to a vegan lifestyle, I felt a disconnect between vegan cuisine and traditional dishes. Dining out became challenging due to the limited vegan options, and crafting recipes that could appeal to everyone was equally challenging.

Despite these obstacles, I was determined to create dishes that would bridge the gap and bring people together. This determination fueled my culinary journey and deepened my love for cooking.

On Veganizing Classic Dishes

Describe the best dish you’ve ever made.

This is hard to narrow down to one because I have several favorites, each for its unique reasons. However, one standout creation is my Vegan Carbonara recipe.

Carbonara has always been a personal favorite before I went vegan and I enjoyed it at some of the finest restaurants around. Its simplicity and robust flavors made it memorable to me. Initially, I doubted the possibility of replicating it without its primary ingredients – meat, cheese, and eggs.

This challenge led to numerous attempts, and after much experimentation, I succeeded in creating a vegan version that boasts smoky, cheesy, and subtle ‘eggy’ flavors, all without using any animal-based ingredients. While I can’t claim that my recipe replicates a traditional carbonara exactly, I feel that it captures the essence of this beloved dish remarkably well.

Do you have any culinary heroes?

Absolutely, Gordon Ramsay is definitely one of my culinary heroes. His dedication to culinary excellence and his remarkable ability to elevate simple ingredients to gourmet levels have always inspired me. I’ve had great fun veganizing some of his popular dishes such as his Shepherd’s Pie, Bolognese Sauce, and Spicy Sausage Rice Skillet, and I’m sure he would be quite mad about it, in a playful way, of course.

I’m also greatly inspired by some incredible vegan recipe creators like Isa Chandra Moskowitz, Gaz Oakley, Jason Wyrick, and Tal Ronnen. Their passion and mastery of flavors truly shine through in their food creations, igniting my creativity and encouraging me to push the boundaries in my own kitchen.

If you could choose anyone to cook with in the kitchen, who would it be?

If I could choose anyone to cook with in the kitchen, it would undoubtedly be Gordon Ramsay, as long as he’s willing to cook a vegan recipe with me. His expertise, creativity, and passion for food are incredibly inspiring, and I believe cooking alongside him would be an unforgettable learning experience. While I hope he wouldn’t yell at me too much, I’m confident that I could handle the challenge!

If you could throw a party for anyone, who would be there and what would the menu look like?

I don’t get to throw as many parties as I would like due to busy schedules and distance. So, If I were to throw a party, I’d love to have a gathering of close friends and family. The menu would feature a vegan feast with a variety of tapas-style dishes, a hearty vegetable paella, and bite-sized treats for dessert, creating a communal dining experience. It’s all about sharing good food with good company while creating memories.

What’s one ingredient and kitchen gadget you can’t live without?

It’s challenging to pick just one, as I have several kitchen essentials, but if I had to choose one ingredient I can’t live without it would be nutritional yeast. It adds a cheesy, umami flavor to many of my dishes, including sauces, casseroles, stews, soups, and vegan cheese recipes. It’s not only versatile but also affordable and easy to find.

As for a kitchen gadget, my high-speed blender is indispensable and I use it all the time. I use it to create smooth sauces, creamy soups, perfect dressings, and silky desserts.

Stay In Touch With Melissa

facebook | instagram | pinterest | youtube | subscribe to the vegan huggs newsletter

Check Out More Interviews With These Vegan Bloggers!

I love the opportunity to get to know vegan bloggers better through my interviews. Check them out to discover new bloggers or learn more about your favorites!

Timothy Pakron of Mississippi Vegan

Laura Wright of The First Mess

Thomas Wehner of Gastroplant

Chef Alexander Gershberg

Hannah Kaminsky of BitterSweet

Constanze Reichardt of Seitan is My Motor

Sophia DeSantis of Veggies Don’t Bite

The post Interview With Melissa Huggins of Vegan Huggs appeared first on Olives for Dinner.

When you really love food and the process of selecting, chopping, and prepping, cooking can be sort of an emotional experience. Touching, smelling, seeing, and tasting a great dish invites all of the senses to become fully alive and reminds us to savor the present moment.

We eat with our eyes first, and Laura’s food reminds us just how beautiful plants can be when prepared with joy. I love Laura’s process shots, which invite us into her space and keep us curious about the recipe she’s creating. Her culinary school background and experience working in vegan restaurants shines through in her precision and artistry.

The action of vegan cooking goes beyond just selecting ingredients and creating a dish. It’s also a practice of kindness. Vegan bloggers not only play a key role in inspiring others to eat more plants but also discover the joy of compassionate living. Laura’s work is a stunning example of the power vegan bloggers have to make a positive impact in the world.

I love diving into Laura’s Saturday Sun articles, where she recaps things she is reading, enjoying, and working on in her life. Sharing a glimpse into her world helps foster a sense of community and connection. This is something that I certainly need and assume others also need quite a bit right now.

The First Mess Cookbook

One of my favorite cookbooks to cook from, especially in the fall, is Laura’s The First Mess Cookbook. Published back in 2017, it’s remained a well-worn and favorite resource to cook and get inspiration from.

Read on below to learn more about Laura’s approach to cooking, her thought process, and her goal to make recipes approachable and doable for her wide audience.

Interview With Laura Wright

When did you start to cook and what about the process itself kept you interested in it?

I started cooking with intention when I decided to try a totally plant-based way of life. That was about 15 years ago-ish? Then I just naturally became more interested in the process of nourishing myself and recreating those familiar flavours with 100% plants.

I had grown up with seasonal food because of my dad’s local produce and grocery business, but this decision took things a step further for me. After I made this choice, I enrolled in a nutritional culinary program, started working in restaurants, and volunteered at a food bank. All of these things only deepened my interest. I was being exposed to the role of food in so many different contexts. This made the process of cooking so much more meaningful for me.

More On Recipe Development

Describe your process of recipe development. How do you come up with fresh and new ideas for The First Mess on a regular basis?

My recipes mostly start with a craving, a seasonal ingredient, or a combination of flavours that I really love. From there, I plan the cooking method and try to be mindful of how many ingredients, the time it will take, how many dishes are needed, etc.

I used to just cook whatever I felt like and didn’t really pay attention to the economies of time, effort, and cost. Now I kind of approach recipe development with a degree of problem solving. Of course my first priority is to make the recipe delicious and satisfying, but I also want folks to feel like cooking this particular thing is doable for them right now.

Define your own style of cooking.

Familiar with a few little unexpected turns, hearty, earthy, bright, and nourishing for all senses.

Describe the best dish you’ve ever made.

My mushroom and beet bolognese is up there. For me, the experience of cooking and eating it is on par with the traditional version. It’s comforting, feel-good, the flavours are so rich and deep, and it’s also a bit romantic in a way? I don’t know, I’m just really proud of the recipe!

Some Of Laura’s Cooking Heroes

Do you have any culinary heroes?

The home cooks that I grew up with in my family! My mom, Nana, grandma, my aunts … they were always getting it done, no matter what the day or life threw at them. I’m also always inspired by Yotam Ottolenghi, Bryant Terry, and the entertaining QUEEN of our generation Ina Garten.

If you could choose anyone to cook with in the kitchen, who would it be?

Definitely Ina! Maybe we could vegan-ize her iconic Outrageous Brownies™️ together 🙂

If you could throw a party for anyone, who would be there and what would the menu look like?

It’s a boring answer, but probably my extended family. I haven’t seen a bunch of them in so long, and keeping those connections alive and well is important to me. We would probably grill a bunch of things and make some big and beautiful salads. There would be homemade focaccia, dip and crudite platters, and something crowd-pleasing for dessert like chocolate cake and ice cream.

Stay Connected with Laura!

instagram | pinterest | facebook

Check Out More Interviews With These Vegan Bloggers!

I love the opportunity to get to know vegan bloggers better through my interviews. Check them out to discover new bloggers or learn more about your favorites!

Amanda Logan of My Goodness Kitchen

Gena Hamshaw of The Full Helping

Jackie Sobon of Vegan Yack Attack

Kathy Patalsky of Healthy Happy Life

Timothy Pakron of Mississippi Vegan

Cara Ansis of Fork & Beans

The post Interview With Laura Wright of The First Mess appeared first on Olives for Dinner.