Coming soon

In the summer of 2025, I took an intensive vegan pastry class in France: 7 hours a day, 5 days a week, for 4 weeks. It was fascinating and exhilarating and has inspired me to spend more time creating, cooking, and writing about vegan food.

I’ve cooked all my life and have been writing about food since 2002 when I created The Veggie Table. Like me, it was originally vegetarian and has gradually been converted to vegan over the years. It has always been pretty basic - mostly just recipes, very little personal information and certainly none of the “the day I created this recipe, my daughter was wearing a blue dress and my son had just lost his first tooth” storytelling that means scrolling through hundreds of lines of text before getting to the actual recipe. (No shade - if you like reading all that, you do you. But when I cook, I’m focused only on food and closely related facts.)

Now I’m ready to do more - I want to talk more about technique and true vegan creativity. I’ll dive into that here at Vegan Technique, but I’ll still post the straight-forward recipes at The Veggie Table, so that you can learn and explore with me or dive right into the good stuff.