This is a place where you can discover how simple, plant-based, whole food ingredients can be molded into phenomenal dishes filled with flavor and flair. Your body will thank you.

Creating Vegan recipes and taking pictures of my vegetable based diet are two of the greatest joys in my life. Eating a plant-based diet has transformed my body and mind—it has been like finding the missing piece of my puzzling life. Why be a Vegan? In the Where it Began and What I'm About sections, I answer that question along with others. Eating a whole food diet never tricks my body into false-fullness—therefore I have been able to figure food out, after years of struggling to get a handle on my diet. Join me as my Italian influences find a health-conscious, vegan, perspective and I show you how I like things cooking in my kitchen.

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Conventions I follow: 

• plant-based, whole foods are the focus of each dish
• recipes are dairy and animal-protein free
• all produce is as minimally processed as possible (even if canned or frozen) - chosen ingredients have no added salt or chemicals
• Rapunzel Organic Vegan Bouillon is frequently used in place of oil
• (If this "vegan broth" is used, salt is reduced accordingly) 
• all herbs are fresh, unless noted otherwise
• all parsley is flat-leaf
• black pepper is freshly ground
• salt is from the sea
  
• all produce is medium sized, unless noted otherwise
  
• evoo stands for extra virgin olive oil              
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