Stop Asian Hate, Stop All Hate

March 19, 2021
Stop Asian Hate, Stop All Hate

I wanted to share a few words from my journal – the space where I retreat when the world feels exceedingly heavy. My thoughts are endlessly with those who have lost someone to or have been impacted by racial violence. Stop Asian hate, stop all hate.

I’m sitting here at my desk,

taking a moment to exhale –

after a horrific news week,

after a year of gruesome headlines,

years of gruesome headlines –

trying to digest indefensible, blatant actions,

trying to absorb arbitrary, dehumanizing responses. 

All of this

part of a system,

violence fueled by hate,

deeply entrenched into the fabric of this country.

“A bad day…” is what they said.

In actuality, it is:


White supremacy




Racial misogyny

Racial capitalism


A cesspool of strategically inflicted and chosen ignorance concretize these practices, these policies, this culture dangerously into its place – 

dissolved into normalcy

not hidden, in plain sight.

Power, in all its plurality, the only motive – fear the puppet strings.

I’m sitting here at my desk,

taking a moment to exhale – 

wondering how I will explain this to my biracial babies someday –

and my heart just breaks.

Anti-Asian Violence Resources

Entree, Featured, Food, Sides

Creamy Vegan Broccoli Cheddar Soup

September 21, 2020
Creamy Vegan Broccoli Cheddar Soup

Rich, flavorful, and hearty, this Creamy Broccoli Cheddar Soup is anything but boring. Cashews and oat milk provide a smooth mouthfeel while nutritional yeast adds that desirable “cheesy” note. Truly an equally delicious take on a classic.


  • 2 tablespoons olive oil
  • 2 small zucchinis, chopped (1 cup)
  • 2 carrots, chopped (1 cup)
  • 1/2 yellow onion, diced
  • 3 garlic cloves, minced
  • 6 cups broccoli florets
  • 1/2 cup raw cashews
  • 4 cups low sodium vegetable broth
  • 1 cup unsweetened oat milk (or plant milk of choice)
  • 1 cup nutritional yeast
  • 2 tablespoons lemon juice
  • Salt & pepper to taste


  • In a medium stockpot, saute onions, garlic, carrots, and zucchini in olive oil on medium heat. (5-7 minutes.)
  • Add broccoli, cashews, and vegetable broth. Cover and simmer for 20 minutes.
  • Using a hand blender or high-speed blender, puree mixture until smooth. Once blended, transfer back into stockpot and add oatmilk, nutritional yeast, lemon juice, and desired amount of salt and pepper.
  • Store in an airtight container for up to 5 days. Enjoy!
Entree, Featured, Food, Sides

Simple Tossed Salad with Sautéed Summer Produce (V,GF)

August 12, 2020
Simple Tossed Salad with Sautéed Summer Produce

Sometimes the simplest seasonal ingredients make the most exquisite dishes. My Simple Tossed Salad with Sautéed Summer Greens is just that: easy-to-source ingredients, prepared with care. Cooked vegetables are what take this salad up a notch, adding a heartier sensation and deeper flavor profile. I hope you enjoy this recipe as much as I do.


  • 3-4 cups of mixed greens.
  • 1/2 cucumber, diced.
  • 2-3 small tomatoes, diced.
  • 1 small onion, diced (red, white, yellow..whichever you prefer).
  • 1 clove garlic, minced.
  • 1 large avocado, sliced (optional).
  • Olive oil.
  • Balsamic vinegar.
  • Sea salt and fresh ground pepper.


  • Wash greens, spin to remove excess moisture, and set aside.
  • In a medium pan, heat 1-2 tablespoons of olive oil on medium heat. Add onion and garlic, stirring until slightly brown. Add diced tomatoes and season with salt and pepper to taste. Cook onions, garlic, and tomatoes together for 2-3 minutes or until desired texture is reached.
  • In a large mixing bowl, add greens, chopped cucumber, and cooked vegetables. Toss with a drizzle of olive oil and balsamic, adding more if desired.
  • Finish with avocado slices and fresh cracked pepper. And most importantly, enjoy!

Notes from the kitchen:

  • If your tomatoes are ultra juicy, the cooked onion, garlic, and tomato mixture may come out watery. Try draining any excess liquid from the pan before adding the cooked vegetables to your salad or using a skimmer to remove them directly from the pan.
  • This recipe is delicious all on it’s own, but if you’re looking for a hit of plant-based protein, I suggest making my Zesty Lemon Herb Quinoa (V, GF) to mix in.
Entree, Featured, Food

Caramelized Onion & Eggplant Pasta Marinara (V, GF)

August 11, 2020
Caramelized Onion & Eggplant Marinara (V, GF)

Vegan or not, I know you will devour this Caramelized Onion & Eggplant Pasta Marinara. It’s everything you’d want from a pasta dish: decadently rich, perfectly cheesy, and delightfully satisfying. With only a few fresh ingredients needed, this makes for a quick and simple weeknight dinner with ample leftovers for the rest of the week.


  • 1 medium yellow onion, diced.
  • 4 cloves garlic, minced.
  • 4 cups white mushrooms, sliced.
  • 2 large pre-salted eggplants, cubed.*
  • 1 teaspoon oregano.
  • 1/2 teaspoon thyme.
  • Salt and pepper to taste.
  • Olive oil.
  • 1, 8 oz package of penne, cooked.*
  • 1 package of The Meatless Farm Co. meatless grounds (optional).
  • 2, 25 oz jars of marinara of choice.
  • Plant-based cheese to garnish (optional).

* = see notes at the bottom of the post.


  • In a large pot, sauté onion and garlic in a generous drizzle of olive oil until lightly browned (about 5-7 minutes on medium heat). Add sliced mushrooms, pre-salted and rinsed eggplant*, oregano, thyme, and a pinch of salt, sautéeing for an additional 5-7 minutes.
  • Prepare meatless grounds (or protein of choice) according to the instructions on the box.
  • Prepare pasta of choice according to the instructions on the box, drain, and set aside.
  • Add cooked grounds, drained pasta, and marinara to the sautéd eggplant and onion mixture. Stir all ingredients thoroughly, cover, and let simmer on low (checking/stirring periodically) for at least 20 minutes.
  • Plate and garnish with plant cheese if desired (Violife makes a great vegan parmesan).
  • Store leftovers in an airtight container in the fridge for up to 5 days.

Notes from the kitchen:


Salting your eggplant prior to cooking draws out any excess bitter taste. Follow these instructions from MyRecipes.com:

“To salt eggplant, peel and cut it in whatever size and shape pieces the recipe calls for. Place it in a colander, sprinkle generously with salt (don’t worry, you’ll be rinsing most of it off before you cook it) and let it sit for about an hour. Before using, thoroughly rinse the eggplant and pat it dry.”


To make this recipe gluten free, use gluten free penne. I prefer the brand Ancient Harvest for gluten free pasta products. If gluten is not a concern/allergy, any plant-based pasta of choice will work.