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Whether you’re vegan or looking to incorporate more plant-based meals into your diet, I will be loading up tons of recipes, guides and advice based on my own personal experience here on this page. Vēgish is your guide to help you make delicious, affordable meals!

Becoming all the way vegan is a possible, long-term goal of mine. In the meantime while I'm working up to that I decided to become more conscious of what I eat. With ailments like high blood pressure, high cholesterol, cancers, and diabetes being very prevalent in my family medical history how could I not want to adjust my diet. 

I started with small changes like switching to nut milks, adding a vegetable with EVERY meal, and incorporating small amounts of beans and seeds into recipes. I promise transitioning is easier than you think. Just give it a try with one of the recipes below.

September 17, 2019

When I first became vegish, I was obsessed with trying to make eggplant work. I tried pan-frying it, but would come out with a concoction that was charred on the outside and soft in the middle. Stir frying eggplant was a little better, just don't let the eggplant soak up the sauces and oils like a sponge. I tried eggplant parm, but again, unless the eggplant is cut in the right size circles then the middle will be completely soft. I learned a lot from my trial and error with eggplant and to be h...

June 10, 2019

I would never count baking as one of my strengths. It's one of those techniques that require a bit of science to make it come out perfection, at least in my opinion. The exact amount of water to the exact amount of flour mixture. Oh and don't get me started on how the dish might change based on the flour you use. I haven't kept all-purpose flour in my own kitchen since...ever. I've always tried my recipes with whole wheat flour and the results were always different than whoever's recipe was tryi...

May 6, 2019

Do you have a bag of lentils and no idea what to do with them? My first piece of advice is not to soak them in water prior to boiling. The skin on lentils are a lot softer than most legumes causing the soaking process to diminish their natural flavor. There are many ways to eat lentils, but today I'm going to tell you how to make Sloppy Joe's using red lentils.


-1 cup of red lentils

-1 cup veggie broth (I used a bouillon cube and water)

-1 tbsp vegetable oil

-1/2 medium white or yellow on...

March 15, 2019


2 cups whole wheat flour, sifted
1 Tablespoon baking powder
3 Tablespoons brown sugar (you can use more or less, I used 3 tbsp because my brown sugar is very light)
2 teaspoons ground cinnamon
2 cup water
1 cup almond milk (any nut milk will do)
2 bananas
1 teaspoons vanilla extract
1/2-1 tablespoon turmeric

1 tablespoon butter, oil, margarine, or whatever you choose to cook your pancakes

Whole Wheat Flour Tips

 Since whole wheat flour is higher in fiber and protein than all-purpose...

January 14, 2019

My go-to method for cooking salmon or any other fish is to fire-blast it in a cast iron pan and get the skin dark and crispy. I rarely ever roast it because I cannot figure out how to keep it from sticking to the bottom of the pan while cooking. By placing the fish on top of sliced fruits with a little oil keeps it from sticking to the bottom.

Alison Roman's recipe for her Citrus Salmon from her cookbook Dining In calls for 1.5 cups of oil. I disagree with using that much oil, especially on a fi...

January 14, 2019

I always struggle to find fun and delicious ways to make vegetables every night. Just steaming broccoli and mushrooms is fine and all, but when you finally find one great way to eat string beans, you'll never go back to the basic methods.

While flipping through my Dining In cookbook by Alison Roman, I came across her Blistered Green Beans with Creamy Tahini Sauce and Fresh Hot Sauce recipe. I didn't have any of the ingredients her recipe required, but I did have string beans and silken tofu, whi...

November 21, 2018

BBQ or Hot Wings? Hot, hot all day. I forever choose a spicy, buttery, hot wing over barbecue. Sweeetheat's Kansas City Classic Barbecue Sauce really has a different taste. You don't get that sharp acidic kick like your average sauce, but instead a smooth mix leveled out with sweetness.

The same goes for the All Purpose Rub. Not too salty, not too spicy, but the perfect mix between salt, spicy, and sweetness. I appreciate when a seasoning rub does not over do it with the salt. I like to actu...

October 29, 2018

One of my biggest challenges with cooking is making chicken. I sometimes just don't trust when it's cooked all the way through. My mom used to say "you know that it's finished when it's no longer pink," but that's just not good enough for me. Sometimes it's still a little rubbery with a white, cooked, center. With that being said, I am notorious for overcooking chicken, but not this time! My chicken tikka masala came out so tender and juicy. I was concerned because multiple recipes I read call f...

August 13, 2018

Do you have leftover ricotta cheese that needs to be used? Click here to learn how to make a savory ingredient into a delicious cheesecake.

August 9, 2018

I learned to make Vietnamese Spring Rolls from Instagram.

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