Garden Pesto Pasta

 

This pasta is absolutely divine (if I do say so myself). It literally screams 'summer', I mean... look at it! In actuality, the pesto is what's really divine. The noodles and vegetables are just a vehicle. I wanted to really play on the theme of 'Green' so I chose to use fresh english peas, sugar snap peas, freshly picked herbs, and fava beans offering all different shades and varieties of textures (4x the green people!). The pesto itself is loaded with so much flavor, you'll barely be able to handle it. Tossing this in with piping hot pasta and crispy fresh vegetables, it makes for the perfect summer dish. Feel free to play with different ingredients as you could take this in so many fun directions. To access unique varieties of basil, I highly recommend checking out your local farmer's market as they will have all of the cool stuff. I actually used 7 different varieties of basil in my pesto but I just so happen to be growing them all ;) Time for you to get some pots of your own, eh? Have fun!

garden pesto pasta

make 4 - 6 servings and takes less than 1 hour, gluten, soy and nut free options

pesto:

1/4 cup nutritional yeast

1/2 cup blanched almonds (no skin)

2 cups fresh basil (as many varieties available), rinsed & packed

1/3 cup fresh oregano, thyme, parsley & chive, rinsed & packed

1/4 cup cold pressed, extra virgin olive oil

1 teaspoon mellow white or chickpea miso

2 large or 3 small garlic cloves, roughly chopped

1 teaspoon lemon zest

2 - 3 tablespoons fresh lemon juice (depending on desired tanginess)

1/2 teaspoon sugar or agave nectar

1/2 teaspoon freshly cracked pepper

1/2 teaspoon sea salt

vegetables + pasta: 

1 cup English peas, frozen

1 cup sugar snap peas, blanched 

1 cup fava beans, blanched

1 box or bag of orecchiette pasta (or variety of your choice)

Fresh herbs to garnish

Pre-heat the oven to 350 degrees F. Spread the almonds and nutritional yeast on a baking sheet and bake for 7 minutes, until the mixture is fragrant and lightly toasted. Remove, let cool, and toss into a food processor along with the basil, oregano, thyme, parsley, and chive, olive oil, miso, garlic cloves, lemon zest, lemon juice, sugar or agave, pepper, and sea salt. Blend for a few minutes until nice and smooth, stopping occasionally to scrape down the sides with a spoon. Taste a little bit and see if you'd like to add more salt or pepper. Set aside. 

Bring one small pot of water with a dash of salt to boil and toss in the fava beans and cook for 5 minutes to give them a head start. Then add the english peas and sugar snap peas. Cook for another 5 minutes until the peas are bright green. Drain the vegetables and submerge them into a large bowl of ice water to shock them. Drain the vegetables and pick out the fava beans. Remove their tough outer shell and add them back to the peas. Set aside.

For the pasta, bring a large pot of water with a dash of salt to a boil and cook the pasta until done (follow the instructions on the package). Once done, drain and return the pasta back to the pot. Scrape in all of the pesto and add the vegetables. Toss well and serve. Garnish with fresh herbs, black pepper, and sea salt if desired.

Enjoy!

-Timothy


tips

Make sure the almonds are blanched! Whole or slivered are ok as you will be blending them up in the pesto. If the skins are on, they will make the texture rather undesirable (trust me, I've regrettably done it before). You could blanch the almonds yourself by boiling them in water with the skins on for 1 minute, removing them, and then peeling the skins off... but seriously? Just buy them blanched y'all.

Please note to zest the lemon before juicing. You wont be happy doing it the other way around. This recipe should only require one lemon, unless you have the smallest lemons in the world.

The reason for shocking the vegetables in an ice batch is to stop them from cooking while also locking in their bright color. This method also gives a nice crunch to them as well, you'll see. 

Fava beans are bit of a pain but they are so worth it. If you are lucky enough to find frozen and peeled fava beans- great! But most likely, you'll only see them in their shells. To remove the edible part of the beans, open the pod and remove the beans. The outer shell is tough and is not edible. After it has been cooked, you can rather easily remove this outer shell by piercing it delicately and then peeling. What you'll find inside is a bright green fava bean that is buttery and delicious! 

Allergies! Because the pesto itself is gluten free- you can absolutely use gluten free pasta to go all the way. If you want to make this soy free, use chickpea miso. To make this sugar free, use agave. To make nut free, use sunflower seeds (not sure it will be quite as good or pretty, but you get the idea...) or you can remove the nuts altogether. Ok, are y'all happy now!?

The pasta makes for a nice cold salad the next day, but I do prefer it hot if you decide to use orecchiette. If you do want to to serve it as a cold salad, I would recommend using bowtie, rotini (spirals), or penne noodles, as the orecchiette tends to stick together. I actually don't mind this texture when it is served hot, but when served cold, it can be a bit overwhelming, so try the other varieties. 

Ok, that's all. Bye!

 

 

Bruschetta

 
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In light of summer being just around the corner, I wanted to give you guys a delicious and easy recipe for one of my favorite snacks- bruschetta. This is the perfect way to enjoy juicy tomatoes and fresh herbs. I've made sure to keep this recipe as simple as possible (Only 10 ingredients!) while also throwing in some special tricks to make it unqiue enough to be worth your while. Do note that although the instructions are kept to a minimum, there are a ton of tips to help you out. Y'all know I like to talk. Ok, enjoy! 

Bruschetta

make 2 servings and takes about 15 minutes, nut free, soy free & gluten free option

ingredients

2 slices sourdough bread, ½ inch or slightly thinner if desired  

2 large or 3 small garlic cloves

3 tablespoons olive oil + a drizzle

2 tablespoons nutritional yeast 

½ teaspoon mellow white or chickpea miso

1 cup cherry tomatoes, quartered

1 tablespoon fresh oregano, not packed

1 tablespoon fresh thyme, not packed

1 cup fresh basil, not packed

Splash of lemon juice, about ½ teaspoon

Fresh pepper & sea salt, to taste

In a mortar in pestle*, add the garlic, olive, oil, nutritional yeast, and a just a pinch of salt and pepper and mash until you are left with a smooth paste. Spread the mash evenly over both sides of bread slices, coating every square inch of each side. Bring a skillet to medium heat and grill the bread on each side for 3-4 minutes, until golden brown, checking often to make sure not to burn. Once removed from the skillet, spread a paper thin amount of the miso on only the top of each piece of toast.

For the topping, finely chop all of the fresh herbs and add them to a mixing bowl along with the tomatoes, splash of olive oil & lemon juice, and a pinch of salt and pepper to taste. Mix well and spoon onto toast. Serve immediately.

Enjoy!

-Timothy


tips

Place the loaf of bread in the fridge for a few hours before slicing. This makes the bread hard and much easier to cut. Using a bread knife is ideal as well. There’s a reason these were invented guys, use them! Use gluten free bread if you wish! 

If you do not have a mortar and pestle, just finely mince the garlic, smash it with the side of your knife, mince some more, and add that to the oil, nutritional yeast, salt and pepper and mix well.

Miso! I know, like, what? Well, yeah! It’s super delicious and has a cheesy flavor. Don’t worry, you’re not adding a ton! Just a very small amount. This provides the toast with an extra level of flavor and richness. Try it! I promise you’ll like it. When adding salt to taste, do remember that the miso adds a kick of saltiness, so just be aware of that when you are doing your final touches to taste.  If you want to make this soy free, use chickpea miso. It's awesome.

Make it pretty! Now I know what you're thinking, “My bruschetta will never look like that...” Well, it can if you really care! Just take the extra 5 minutes in takes (ok, maybe 10) to plate it nicely. Reserve some of the prettiest fresh herbs for the final touches. If you take your time studding them in, you can create your own little world and make the prettiest toast ever. Well, not as pretty as mine. Ha! Jk. Or you could just throw it together and devour- there’s no right or wrong here people.

You can certainly cut the bread into smaller pieces and serve this as a small bite size appetizer for a party. You can also pop the bread in the oven to toast it up a bit more. What I have noticed is that you want the toast to have some chew so that it holds the topping more efficiently. If it’s too crispy, everything will just fall off!

I highly recommend making this as an afternoon snack for a friend. Try enjoying it with a glass of delicious red wine and some olives to snack on. That’s what I would do! :)

Miso Maple Mustard Glazed Carrots

 
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These are absolutely delicious. Sticky, sweet, savory, and tangy. An all-star vegetable side, let me tell you. And talk about easy! Literally whisk together a few ingredients for the glaze, toss that with the carrots, roast, and enjoy. Rainbow carrots are obviously ideal because they are such show offs, but regular carrots will certainly suffice. Now just to give you a little backstory, it was only a few months ago that one of my friends recommended that I try cooking with the miso-maple combo. And it turns out- they are natural bffs. Once I started playing with the pair, I quickly realized that spicy whole grain mustard would be a lovely addition to the party. Upon further investigation, I came to notice that there were plenty of similar recipes out there using this combination, so I'm certainly not the first. But I sure do make them look pretty, don't I? Have fun! 

Miso Maple Mustard Glazed Carrots

Makes 2-4 servings, gluten-free and nut-free, take about 45 minutes

1 pound carrots, sliced in half lengthwise 

2 cloves garlic, minced

2 tablespoons good olive oil

2 tablespoons nutritional yeast

2 tablespoons good whole grain mustard

2 tablespoons maple syrup

2 tablespoons mellow white miso

2 teaspoons apple cider vinegar

2 teaspoons gluten-free tamari

Crushed red pepper, to taste (optional)

Fresh black pepper, to taste (optional)

Preheat the oven to 375 degrees F. Next, make the glaze by whisking together all of the ingredients, except the carrots, in a cast iron skillet or baking dish. Add the carrots and toss them in the glaze until they are evenly coated. Roast for about 35 minutes, removing them halfway through to toss the mixture around to ensure the glaze is well incorporated onto the carrots. Remove the dish from oven once desired texture is achieved.

Enjoy!

-Timothy


tips

When slicing the carrots, start by cutting the tops off. Then cut them in half lengthwise, and then cut them across in the middle, creating bite-sized slivers. If some of the carrots are smaller than the others, just cut them in half lengthwise and not in half again. Keep in mind that you want them to be roughly the same size so that they cook evenly. 

When making the glaze, instead of mixing in a bowl and transferring to the baking dish, just whisk everything directly in the dish/skillet. That means less clean up for everyone. 

I highly recommend roasting the carrots in a cast iron skillet because it always cooks vegetables beautifully. If not, a small baking dish will work. I think these do best when the carrots are snug and next to one another. This helps prevent the glaze from burning and ensures that the carrots are nice a juicy. Now, I'm not saying stack them on top of each other. You see the picture, you get the idea! 

You can certainly cook the carrots for less than 35 minutes if you want a crunchier carrot or longer if you want them to be more soft and succulent.

This vegetable side would be perfect served with some seasoned rice, sautéed greens, and a few pieces of marinated baked tofu/tempeh. They are also delicious the next day after sitting in the fridge overnight. Try throwing them in a salad, a wrap, or on a sandwich. 

Lastly, to make this soy free you could use chickpea miso, instead of soybean miso, and coconut aminos as a great alternative to tamari. :) 

 

 

Curried Potato Soup with Roasted Chickpeas

 
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When I first posted my cashew cream of potato soup, I damn near broke the instagram server. There were loads of requests for the recipe so I decided to share it with all of you. Lucky for you, this recipe is super approachable and fun. Because it is so incredibly easy, you could potentially be enjoying it for yourself in absolutely no time! This version, I added curry seasoning, but you could leave that out and add fresh rosemary and minced garlic. The possibilities are endless! I will say that the roasted chickpeas are a lovely addition with the curry, so do give that a go if you try this. Ready, set, go!

CURRIED POTATO SOUP WITH crispy CHICKPEAS

makes 4-6 servings, takes about 45 minutes, gluten free and soy free

soup base:

6 cups water

3 cups diced russet potato, peeled*

1 cup raw cashews

4-5 garlic cloves

1 tablespoon sea salt

2 tablespoons nutritional yeast

1 tablespoon onion powder

1 tablespoon garlic powder

2 large bay leaves

1 heaping tablespoon of curry powder 

crispy chickpeas:

1 can chickpeas, rinsed and drained

3 tablespoons olive oil

2 tablespoons mirchi spice blend or any Indian spice blend

1 tablespoon nutritional yeast

1/2 teaspoon sea salt

For the soup base throw the water, potatoes, cashews, sea salt, nutritional yeast, onion powder, garlic powder, and bay leaves into a large pot and bring to a boil. Once this has come to a boil and the potatoes are tender, remove from heat. Let cool for about 20 minutes. Once cooled, remove the bay leaves and add the mixture to a high-speed blender. Add the curry powder and blend until smooth and creamy. Return to pot, heat, and serve. Garnish with roasted chickpeas and fresh herbs. Here's how you make the chickpeas.

Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Mix together in a bowl the chickpeas, olive oil, spices, nutritional yeast, and sea salt. Mix well and toss onto baking sheet. Spread evenly and bake for 30-40 minutes, removing and tossing halfway through to ensure even cooking. Once toasted to desired texture, remove and use to garnish soup or keep in an airtight container for a snack.

Enjoy!

-Timothy


TIPS

This soup base is a great go to 'cream of potato soup' without the curry. Boiling the cashews with the potatoes makes them blend easily and provides the heavy cream we are looking for. And the possibilities are endless: add roasted shallots and mushrooms as garnishes (which I've done previously in my instagram gallery- go look). You could add vegan shredded cheese, shiitake bacon, and green onions on top to make it fully loaded potato soup. Or, you could simply serve it with a drizzle of truffle oil and cracked black pepper. Now that sounds good! 

I used one very large russet potato. But if you can't find one large one, it will most likely be two medium sized ones. You want the pieces to be the size of a cube inch. This makes the cooking time very short... around 15 minutes max.

You can use other curry powders if you don't have access to Spicemode. You can also use just a mixture of your favorite seasonings for the chickpeas as well. If you don't have access to pre-made Indian spiceblends, try mixing dry turmeric, cumin, cinnamon and a dash of nutmeg and clove together. Since the chickpeas are already cooked, you can taste them before roasting to see if you like the way they taste. Just have fun with it!

In regards to the roasting time, I only roasted mine for 30 minutes and the texture was a bit soft- which I liked! The texture reminded me of roasted potatoes. Now, you can certainly roast them for an extra 10-15 minutes to make them crunchy. It just depends on your mood and what you want. Do be careful towards the end- you don't want them burning! 

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Rosemary Pecan Bars

 
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If you like pecans and rosemary like me, then you will just die over these bars. Mainly because they highlight both ingredients so well. Lucky for me, I live close by many pecan trees as well as plenty of rosemary bushes- so I have the best selection! Fret not though, both are easy to acquire at your local grocery store. In regards to bars, don't get me wrong, I love pecan pie. But I honestly find that making a perfect crust is kind of... annoying. It's always a huge production and the biggest mess. Not bars though! This shortbread recipe is so easy, it will take you all but 5 minutes. And because it is infused with lemon zest and fresh rosemary, it's even better than you can imagine. Now for the filling, well, it's just perfect: ooey, gooey, and caramelly. My bestie Isa Chandra perfected it years ago and it's my go-to pecan pecan pie filling. Now don't be scared of the tofu in it, you'll never know. And don't event think about using eggs instead, it just won't work. Muhahaha! Ok, I'll let you go make this now. Let me know what you think. 

 

rosemary pecan bars

serves 10-14, takes about 1 hour

shortbread crust:

1/2 pound (1 cup) vegan butter
1/2 cup sugar
1/8 tsp salt
1 tablespoon lemon zest
1 tablespoon fresh rosemary, minced
2 cups flour

Preheat the oven to 350 degrees F. Next, cream together the butter, sugar, salt, lemon zest, and rosemary using a stand or hand mixer. Once mixed until fluffy, slowly add the flour a little at a time until it is all incorporated. Press the mixture in a 9" x 13" pan and bake for 15 minutes. Once baked, remove and set aside and begin to make your filling. Leave the oven on at 350 degrees, as you will bake the bars at the same temperature.

pecan pie filling:

1/2 cup sugar
1/2 cup brown sugar
1/2 cup pure maple syrup
1/4 cup vegan butter
6 oz silken tofu
1/4 cup cold unsweetened plain non-dairy milk
2 tablespoons cornstarch
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups pecan halves

Place the tofu, milk, cornstarch, vanilla, and salt in a food processor or blender and puree until completely smooth. Set aside.

In a medium pot, mix the sugar, brown sugar, and maple syrup with a whisk until dissolved over medium-low heat. Once small bubbles start to form, use a flat ended wooden spoon and move the mixture around for 8 minutes. Once the mixture is thick and smells like caramel, you are done. 

Turn off the heat and add the butter. Then pour in the set aside mixture and mix well. Fold in the pecans and pour over shortbread. Bake for 40 minutes. Once done, remove from the oven and let cool for 3 hours.

Slice and enjoy!

-Timothy


tips

For the butter, I make my own by blending different vegetable oils with an emulsifier. This ensures that I know exactly what is in my butter. If you would like to make your own, do some online research- there are loads of recipes out there. (I am currently working on one for my book ;) Luckily, there are many plant based butters on the market these days. If your local grocery store does not carry any, ask them and they usually will begin to- I've actually done this myself. 

For the milk, I used unsweetened almond milk. You could get away with using soy or coconut as well. I always recommend using unflavored and unsweetened.

For the lemon zest, use a microplane. If you don't have one, you should seriously get one as they are a must have in the kitchen. Also, only use the bright yellow part of the skin, the white part is bitter. I've seen people scrape and scrape. No m'am! Just the surface please.

For the pecans, you can use chopped, it's totally ok to. It just looks prettier to use halves.

When slicing, the first piece may be more difficult to get out than the rest, but once you do, it is a breeze. I used a non-stick baking pan. If you are scared, you can put parchment paper in the pan to help you remove the pieces, but because the shortbread is so buttery and because the filling sets, it is really easy to get out. If you need to quicken things up, you can place the pan in the fridge to shave off some time. That's what I did!

Shoutout to my girl Isa Chandra for always having amazing recipes to fall back on. She helped me in figuruing out the perfect filling for this one. She's the vegan queen bee y'all! 

Maple Coconut Caramel Popcorn

 

MMM... This sticky, crunchy, sweet and salty popcorn is everything! For these particular clusters photographed above, I used mini-popcorn* which is why the kernels are so tiny and cute. Now it is certainly ok to use regular kernels as well, just note that it will make the clumps more delicate and easier to fall apart. But whether baked in clusters or sprawled out on the baking sheet, the result is super delicious all the same. I recommend serving this at a party in a big bowl or dividing it up into small goody bags for presents.

maple coconut caramel popcorn

makes 6-8 servings (you can double the recipe), takes about 30 minutes, gluten free and soy free

3 cups popcorn (popped at home or pre-popped)

¼ cup thinly sliced almonds, toasted and chopped

¼ pistachios, toasted and chopped

1 tablespoon unrefined coconut oil

¼ cup maple syrup

blonde coconut sugar

maldon salt

Preheat the oven to 275 degrees F. Prepare a baking sheet with parchment paper. Add popcorn to a large bowl with the almonds and pistachios.

Next, make the caramel by melting the coconut oil and maple syrup in a small pot and mix well on low heat. Once melted, bring the mixture to a boil and cook for 3 minutes, until it smells rich and 'caramelly' (I know, I made that one up), while thickening. Carefully remove from heat and pour over the popcorn and nuts. Mix well with a large spoon.

Using a ¼ cup measurer (or a large spoon) divide the mixture into 12 mounds or just evenly disperse the mixture on the baking sheet. Sprinkle on top about a teaspoon of coconut sugar and Maldon salt.

Bake for about 15 - 20 minutes, or until desired crispiness. Once done, remove from oven, let cool for 15 minutes.

Enjoy!

-Timothy


Tips

For the image, I used mini-popcorn (Pipcorn brand). These tiny popped kernels hold together nicely for clusters. If you use regular kernels, I recommend spreading them out and expecting more of a cracker jack consistency as opposed to individual clusters.

If you do pop the kernels at home, make sure to remove any un-popped ones. You don’t want want people hurting themselves!

Make sure to use unrefined coconut oil, as you want the buttery, rich flavor it has to offer (opposed to refined coconut oil which is neutral in taste.)

Blonde coconut sugar is made from coconut palm tree blossoms and has a delicious flavor that is buttery and 'caramelly'. Again, there's that word.

 Maldon salt is light and flakey, providing the perfect texture and topping for this popcorn.

You can double this recipe if you want to make a large batch. 

This recipe was inspired and adapted from the recipe in Donna Hay’s book Life in Balance. If you aren't familiar with Donna Hay, you should be. She's amazing.

Broccoli Heart and carrot Slaw

 

Have you ever wondered what to do with broccoli stalks? Well, here is the perfect (and delicious) way to put them to use. All you need is a mandoline, carrots, left over broccoli stalks, and a few pantry items and you are on your way to enjoying a delightful snack, flavorful side dish, or the perfect addition to sandwiches, wraps, or salads. Here's how to make it:

Broccoli Heart and carrot Slaw

Makes 2 servings, takes about 15 minutes, gluten free, soy free, nut free

2 cups julienned rainbow or regular carrots (2-3 large carrots)

1 cup julienned broccoli hearts (2 broccoli stalks)

1 tablespoon toasted sesame seed oil 

1 tsp toasted sesame seeds

1 tsp rice wine vinegar

Sea salt to taste*

Green onions (to garnish)

Start by prepping the veggies. Give them a good wash and pat dry. Next, using a sharp vegetable peeler,  peel the carrots and broccoli stalks. Next, carefully slice them with a mandolin using the julienne blade or manually using a sharp knife. Once done slicing, heat a large cast iron skillet with just a drizzle of olive oil on medium hight heat. Add the veggies and stir for 4-5 minutes until just cooked. Remove from heat and throw in the sesame seed oil, toasted sesame seeds, rice wine vinegar, and a dash of salt. Stir the mixture well and let sit for a few minutes before serving. Lastly, taste and finish with as much salt as desired. Top with sliced green onions.

Enjoy!

-Timothy


Tips

Julienne is a cooking term that means to slice something in a long thin strip resembling a matchstick. I recommend using a mandoline because they make slicing precise but I'm warning you- they are very dangerous! Please be very careful by either using a guard or wearing protective gloves when using one. If you don't have a mandoline, just use a very sharp knife. It will take you longer but the texture is well worth it. The veggies end up tasting like noodles. :)

Broccoli Hearts are just the center of the broccoli stalks. If you have never tried the hearts, this is a good way for you to do so. Eaten raw or cooked, the hearts are crunchy and buttery. I just love them. Be sure to get the whole outer skin off, as it is fibrous and undesirable to eat. You'll notice a difference in texture when peeling the outer skin off and when the heart becomes soft and tender to peel. 

Sesame seeds provide this dish a nice crunch and pop of flavor. If you only have raw sesame seeds, just dry toast them in a pan for about a minute until they are fragrant.

Don't overcook the vegetables! You want them to have a crunch to them. They also will continue to cook once you remove them from the heat. 

Salt is an ingredient I like to leave up to each individual cook. I personally used 1/2 teaspoon. But you might like less. Start with a dash, taste, and then add more if you would like. You could also use tamari or soy sauce in this recipe. I chose not because I didn't want to darken the color of the slaw and I wanted to keep this recipe soy free. Aren't I just the sweetest?

My blog

 

Hey y'all! 

My name is Timothy Pakron aka Mississippi Vegan. I am a southern boy living in Brooklyn, NY, where I have a cozy little apartment in the neighborhood of Williamsburg. After studying studio art in college and graduating, I have been actively pursuing my career as a visual artist. And like many other creative individuals, a large collection of other jobs. After spending time in New York City, while exploring many different avenues, my passions inevitably rose to the surface and my career path shifted in a very big way. 

For the past two years, I decided to take a break from creating contemporary art with traditional mediums like photographic film and oil paint. Instead, I decided to focus on using edible plants and mushrooms as my artistic mediums. And since making this decision, all of my time and energy has been dedicated to food styling and food photography. I've also begun working with cook book authors, helping with restaurant menu consulting, learning about foraging, and cooking for the public through pop-ups. While doing all of this, I have been sharing my knowledge about the absolutely delicious and wonderful vegan lifestyle that I am proud to live.

It has been incredibly rewarding to share my food creations to the world, especially as an artistic expression. I have been overwhelmed with all of the love and support that my followers have provided me and now it is time to give back. So what is the next step?

My Blog

I have thus decided to start documenting my recipes with detailed instructions so that I can share them with the world. So that you can now try my food. And in return, this will allow me to teach you how to make some of my favorite dishes. The end goal is to help you to make the most delicious and satisfying food while only using the magnificent plant and fungi kingdoms. My recipes are always free from animal products and certainly full of love. My blog will also give me the opportunity to share my knowledge on certain ingredients, cooking techniques, and will allow me to express my personal thoughts more in depth than just a small comment on Instagram.

Now, I know, I know, a blog isn't a new concept here. All of the top people in my field have them and I now fully realize why! It is not only special, but of utter importance, that I can create recipes that will allow my thoughts and ideas to be in your home and in your kitchen. It has become second nature for me to create a dish, photograph it beautifully, and to then share it. But writing down the exact measurements, details, and instructions- in a way that will allow you to do so easily? That's a different story. It's a challenge. And I am ready to take it on. 

My goal 

My goal is to provide enticing, fun, and delicious recipes with easy instructions. I want you to say, 'Oooh! I want to make that!' And I will do my very best to be consistent and try to post one recipe per month. There may be some weeks that I post an ingredient highlight or a farm visit, but the majority of posts will be recipes that I want you to try. Update: This was before I got my book deal! Therefore, I've had to put my blog posting on the back-burner, but only temporarily! Once my manuscript is delivered this December (2017), I will be able to post more often the following year. Thank you for your patience and understanding :) 

Now, all that I ask of you is to try the recipes for yourself and your loved ones. I need feedback people! Please leave your comments below each recipe. Take pictures of what you create. I would absolutely love to see your creations. If you are on Instagram, please tag me in the picture(s) and hashtag #mississippivegan. You better let me know that you tried one of my recipes! And if you're not on the gram, please feel free to shoot me an e-mail to share your pictures and thoughts. Also, sign up for my mailing list so that I can keep you updated on what I am posting.

This blog is a very important building block for me at this moment it my life. It means the world to me that you can be a part of it. I know and feel that it is absolutely necessary for me to develop my recipe writing skills. It is time for my food to be created in homes and kitchens all around the world.

Thank you!

Sincerely,

Timothy aka Mississippi Vegan

All photographs of me on this post by Tutes