I like food.

I'm just a vegetarian who loves to cook.

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I love having a vegetarian-friendly, traditional Thanksgiving dinner!

Here is my recipe for this amazing pecan-mushroom Wellington -- it’s always a huge hit among the vegetarians and meat-eaters alike.

We also love to make this Thanksgiving salad: arugula, roasted butternut squash, quinoa, diced apples, dried cranberries, goat cheese, and a homemade cranberry-orange dressing.

The rest of my family’s Thanksgiving dinner (except the turkey) is also vegetarian. Stuffing, mashed potatoes, and the works!

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Homemade crackers, made with leftover oat pulp from making homemade oat milk!

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Vegan meal prep! Oat milk, chana masala, and turmeric quinoa.

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Marinated tofu, carrot “bacon”, avocado, and vegan mayo on an English muffin!

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A Buddha bowl for lunch, meal prepped on Sunday! Roasted tempeh, roasted sweet potatoes, and red cabbage, topped with a miso-almond sauce and hemp seeds.

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My very first loaf of homemade sourdough. ❤️

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A quick Buddha bowl, which I meal prepped for this week’s lunches! Roasted tofu, edamame, turmeric quinoa, and red cabbage, topped with hemp seeds.

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A quick pasta salad for lunch. Vegetable rotini, chopped sun-dried tomatoes, diced red onion, and fresh mozzarella, with a sauce of hummus, lemon juice, olive oil, salt, and pepper.

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Spaghetti squash “pad thai” with spicy peanut tofu

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Matcha latte, made with homemade almond-coconut milk and topped with fresh whipped cream.

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Tempeh, kale, and sweet potato skillet.

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Roasted cabbage with honey mustard sauce.

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Homemade gnocchi with kale pesto and sun-dried tomatoes.

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Scrambled eggs with goat cheese, pickled red onions, and capers. Served with fried croissants and a simple spinach and arugula salad.

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My go-to brunch for a Saturday morning -- avocado toast with a poached egg, topped with everything bagel seasoning.

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Vegetable paninis, served with grilled apple salad and white bean salad.

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I have recently started making homemade seitan sausages, and I’m in love! For my first attempt, I made these vegan Italian seitan sausages from It Doesn’t Taste Like Chicken, and they turned out great.

I served them with spaghetti squash “pasta” with kale, chickpeas, toasted walnuts, and vegetarian parmesan (based on this recipe from Love & Lemons).