Revegenist revises traditional, iconic and classic dishes with a plant-forward, whole-food approach.
There’s no shame in our food game. For us, the shift is not about bodies or weight loss. We came to this through our commitment to living a healthful life so we can hang out for longer. Isn’t our place to tell you what to do with your life. If you’re here, we’re here for you. We want to offer recipes for delicious food that makes us feel good physically and emotionally.
We recognize that access to fresh food and food insecurity are a major problem for many of our fellow humans and that the plant-based movement often leaves behind those who could benefit most from a diet richer in nutrients. We are committed to presenting recipes that are affordable, accessible and relatable. Does that mean you’ll never see a dragonfruit or fiddlehead fern on our site? No. But, we’ll do our best to highlight low-cost, high-volume and pantry staple recipes that are easy go-tos on a budget, or when we have less access to fresh produce.
We hope to encourage our readers and peers to take note of these issue as well and do the work to address them. Please regularly check our blog for posts on these topics. And, for more information on how to gain more fresh food options for yourself and your communities, check out the links below:
United States
Oregon
https://www.oregonfoodbank.org
California
Tennessee
New Zealand
https://www.thefreestore.org.nz/
This list is growing everyday as I do more research. If you want to be listed here, send me a note!
Why should you listen to me?
When I was still working full time in corporate PR, I (Amanda) logged many hours in the kitchen learning the ropes of plant-based cooking from my favorite vegan chefs cookbooks, Chloe Coscarelli, Isa Chandra Moskowitz, Brian Patton, Rich Jacoby, and many others.
When I got really serious about my love for healthy food and found that it was the medium in which I felt the most “arty”, I also completed formal culinary training with PlantLab prior to its shutdown in 2019. I learned the ins and outs of raw and cooked preparations, plant-nutrition, superfoods, bread and much more. It was an amazing experience and I truly wish there were more institutions like it offering plant-forward culinary training.
I create recipes for Revegenist in my normal flow of preparing meals for my friends and family.
