Mississippivegan Instagram Photos and Videos

mississippivegan Mississippi Vegan @mississippivegan mentions
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YOU GUYS. My friend Nate (@appalachianofferings) and I whipped these up last night- totally impromptu. ...
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YOU GUYS. My friend Nate (@appalachianofferings) and I whipped these up last night- totally impromptu. I had some vegan puff pastry in the fridge and I rolled out both sheets and squooshed the ends together. Then we chopped up lemon basil, lime basil, and blue spice basil and mixed it with ... YOU GUYS. My friend Nate (@appalachianofferings) and I whipped these up last night- totally impromptu. I had some vegan puff pastry in the fridge and I rolled out both sheets and squooshed the ends together. Then we chopped up lemon basil, lime basil, and blue spice basil and mixed it with lemon juice and zest, crushed red pepper flakes, toasted chopped walnuts, vegan parmesean cheese, black pepper, onion powder, garlic powder, nutritional yeast, and sea salt. We then spread that on the pastry, rolled it up on both sides, sliced it, and baked it until golden brown. I had a group of friends over and they GOBBLED them up. Don’t you love it when that happens? Similar recipe is on my blog as ‘Garden Herb Rolls’ - just replace the homemade dough with puff pastry and maybe don’t use all of the filling. I trust that you can figure it out. BYEEEE!
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My friend @appalachianofferings is coming to town to visit! We’re going to eat all the vegan food ...
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My friend @appalachianofferings is coming to town to visit! We’re going to eat all the vegan food in NOLA, cook, style, and shoot, and just plain catch up. Tag along in the story situation. . As for this throwback image, I just loved it so much I wanted to share again. Seasoned rice with cayenne ... My friend @appalachianofferings is coming to town to visit! We’re going to eat all the vegan food in NOLA, cook, style, and shoot, and just plain catch up. Tag along in the story situation.
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As for this throwback image, I just loved it so much I wanted to share again. 💕 Seasoned rice with cayenne pepper, sea salt, and a splash of rice vinegar. I then threw the cooked rice in a cast iron skillet with some oil and pan fried it with locally grown asparagus and Easter radishes, along with some english peas (until everything had a little crisp). I then garnished the fried rice with fresh dill sprigs and chive flowers from the garden, and just a sprinkling of some locally foraged wisteria (yes, the flowers are edible!).
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Thanks for the prettiest plate in the world @ful.filled!
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*Mini Blueberry Cheesecakes*! This recipe is from my girl @laurentoyota of @hotforfood’s cookbook ...
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*Mini Blueberry Cheesecakes*! This recipe is from my girl @laurentoyota of @hotforfood’s cookbook ‘Vegan Comfort Classics’. And this recipe is a classic for sure. On the bottom we have a buttery, crunchy oat crust that’s perfectly sweet and salty with a cheesecake filling that’s luscious, ... *Mini Blueberry Cheesecakes*! This recipe is from my girl @laurentoyota of @hotforfood’s cookbook ‘Vegan Comfort Classics’. And this recipe is a classic for sure. On the bottom we have a buttery, crunchy oat crust that’s perfectly sweet and salty with a cheesecake filling that’s luscious, creamy, and dreamy. For a pop of extra flavor and color, a quick and easy wild blueberry sauce is drizzled on top. It was so fun to watch this come together as the recipe is very simple and approachable with big results. The only hard part was letting it set in the fridge. Well worth the wait though.
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I can’t recommend this book enough because it is filled with delicious recipes that you and everyone around you will just love. You can get Lauren’s cookbook by tapping the direct link in my bio. I have a button for ya.
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She’s heading out today and Hugo and I are preparing for the storm that’s headed our way. We’re expecting lots of rain and I’m ok with that. Bye! #hotforfoodcookbook
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Hey IG, I have a little sneak peek for all of you...this stuffed rigatoni casserole which is from ...
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Hey IG, I have a little sneak peek for all of you...this stuffed rigatoni casserole which is from my debut cookbook! It’s currently available for preorder now so check out the link in my bio. Remember if you do preorder the book, I have a killer bonus offer so check out mississippivegan.com ... Hey IG, I have a little sneak peek for all of you...this stuffed rigatoni casserole which is from my debut cookbook! It’s currently available for preorder now so check out the link in my bio. Remember if you do preorder the book, I have a killer bonus offer so check out mississippivegan.com for all the deets.
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As for the image, this dish is over the top decadent and delicious, with a savory mushroom filling and creamy cheese sauce that’s baked on top. One of my favorite recipes from the book TBH. I will be showing you the behind the scenes of how to make this recipe but @laurentoyota of @hotforfood is in charge! She’ll be making it as I watch (🙈). All in celebration of my cookbook release and also because she wanted to try it.
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For dessert, I will be making her blueberry cheesecake from her debut cookbook, Vegan Comfort Classics (available now where all books are sold! - link in bio!) All of this will be going down *today* on my stories so tune in for sure.
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Now let me go so we can get to cooking! ٩(^ᴗ^)۶
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Kitchen Renovation - Round 1: . Ok guys, here it is- my new kitchen! Well, at least it's a start. ...
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Kitchen Renovation - Round 1: . Ok guys, here it is- my new kitchen! Well, at least it's a start. Go ahead and swipe to the right to see what it looked like before any of the changes. (!!!). . To be honest, I didn't have the largest budget redoing this space, as moving is so expensive in and ... Kitchen Renovation - Round 1:
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Ok guys, here it is- my new kitchen! Well, at least it's a start. Go ahead and swipe to the right to see what it looked like before any of the changes. (!!!).
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To be honest, I didn't have the largest budget redoing this space, as moving is so expensive in and of itself. So I decided to simply remove some things, slap on a coat of fresh paint, and work with what I had by keeping all of the existing appliances, which I'm actually pretty happy with. Except for the hood. The damn hood *had* to go. Along with all of the upper cabinets which I found to be clunky while also darkening the space. Once those two things were removed, the space really started to sing.
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After that, I had the walls painted a beautiful celery green and the lower cabinets painted a darker, hunter green called 'Rosemary'. I think it just might be Mississippi Vegan's signature color. To replace the upper cabinets, I found some beautiful reclaimed wood and had that installed on opposite sides of the kitchen. This creates open shelves with a grab and go feel, which I love! Why hide the beautiful kitchen stuff you use often? I want that out and in the open! Like all of my @caracaraorange pottery, a gorgeous magnetic wooden knife strip that holds all of my beautiful knives, and a cute little spice rack that was made from my good pal @botanicalware. When I lived in Williamsburg, I found the vintage hanging light from the 30's which I've been holding onto for this very moment. Of course, my glass spring water + dispenser is another favorite, highly functional piece.
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All in all, I'm super happy with the progress so far. Once I have some more money saved up, I'll be investing in new countertops (I'm leaning towards Carrara marble but that might change....), a downdraft range hood (one that is lower and comes up when needed). I also might be switching out a few other appliances but we shall see. I honestly need to just cook in the space and see what feels right before moving forward with anything else.
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For those of you who have been watching the behind the scenes, thanks for tagging along. It felt like you were all there with me! :)
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Vegan BBQ Summer Feast! What do you think? Would you join? . I'm so thrilled to share this image ...
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Vegan BBQ Summer Feast! What do you think? Would you join? . I'm so thrilled to share this image with all of you because it is actually my first post created in my new home here in NOLA. Well, my backyard to be exact. . For this post, I teamed up with @sunbasket who sent me everything perfectly ... Vegan BBQ Summer Feast! What do you think? Would you join?
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I'm so thrilled to share this image with all of you because it is actually my first post created in my new home here in NOLA. Well, my backyard to be exact.
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For this post, I teamed up with @sunbasket who sent me everything perfectly prepped ready to go with easy instructions. Here we have blackberry salsa tostadas with a creamy white bean mash, crispy corn tortillas, ripe avocado, and pumpkin seed dukkah. Seriously delicious. We also have some grilled baby bok choy and grilled plums with a smoky glaze and barbacoa BBQ tempeh that was finger linkin' good.
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As for home delivery meal kits, they legit have it figured out. 100% organic, vegan options, and all of the packaging is recyclable and/or compostable. Like, all of it. This is a fantastic option for someone who is busy and doesn’t have much time to shop/cook or someone who wants to learn how to become a better home cook. I've had a good amount of people tell me they have tried it as well and loved it. If you’re interested in starting a subscription, click the link in my bio and you can get $35 off your first order. #ad
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Thanks to @laurentoyota for helping me style and eat this feast!
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Here’s a fun little video for all of you to enjoy. And talk about an easy recipe. I recorded this a few months ago when beets were dropped off from my CSA with @thegardenfarmacy. Simply cut some baby beets into chunks. Throw them in some water with a splash of vinegar and a sprinkling of salt and ... Here’s a fun little video for all of you to enjoy. And talk about an easy recipe. I recorded this a few months ago when beets were dropped off from my CSA with @thegardenfarmacy. Simply cut some baby beets into chunks. Throw them in some water with a splash of vinegar and a sprinkling of salt and bring to a boil. Cook until the chunks are tender. Transfer to a bowl and sprinkle on some fresh orange zest and squeeze over the juice. Add a swirl of good olive oil, splash of desired vinegar, sprinkling of sea salt and black pepper to taste. Finish with a hefty sprinkling of freshly chopped tarragon and dill. If your tarragon is flowering, lucky you. The flowers are incredibly flavorful and beautiful. Sprinkle those on as well. Enjoy!

. [📽: @kyleqsullivan ]
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I don’t know about you but I’m so happy it’s Friday. More so than usual. I’m getting ready for my first ...
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I don’t know about you but I’m so happy it’s Friday. More so than usual. I’m getting ready for my first visitors ever at my new home: Lauren Toyota (@hotforfood) and JoSeY (@joseflincoln). Get ready for the shenanigans! . Oh yeah - cashew cream of potato soup with roasted shiitakes, onion, ... I don’t know about you but I’m so happy it’s Friday. More so than usual. I’m getting ready for my first visitors ever at my new home: Lauren Toyota (@hotforfood) and JoSeY (@joseflincoln). Get ready for the shenanigans!
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Oh yeah - cashew cream of potato soup with roasted shiitakes, onion, rosemary, thyme, pepper, and smoked olive oil. The base for this recipe is on my blog! 😌
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What’s up Instagram? I know I’ve been gone for a minute but that’s because I’ve been busy getting ...
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What’s up Instagram? I know I’ve been gone for a minute but that’s because I’ve been busy getting settled in my new home. I actually forgot how long it takes for me to get everything juuuust right. I’m also a bit of a perfectionist so that’s not helping! But I’m almost there and I can’t wait to show ... What’s up Instagram? I know I’ve been gone for a minute but that’s because I’ve been busy getting settled in my new home. I actually forgot how long it takes for me to get everything juuuust right. I’m also a bit of a perfectionist so that’s not helping! But I’m almost there and I can’t wait to show you. The kitchen is looking 👏🏼👏🏼👏🏼 (hop on over to my personal account @timothypakron to see). Also, the first copy of my book will be arriving at my door THIS week. Can you believe it!? A sneak peek is definitely in order. Wouldn’t you say? Until then, sending you all love. 💕
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📸 @marnipictures
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Spaghetti noodles tossed with a garlic lemon butter sauce, sautéed chanterelles, fresh thyme, ...
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Spaghetti noodles tossed with a garlic lemon butter sauce, sautéed chanterelles, fresh thyme, and plenty of freshly cracked black pepper and sea salt. The perfect way to enjoy any mushroom. Wouldn’t you say? • [Not pictured: nutritional yeast. Duh.] • #whatveganseat Spaghetti noodles tossed with a garlic lemon butter sauce, sautéed chanterelles, fresh thyme, and plenty of freshly cracked black pepper and sea salt. The perfect way to enjoy any mushroom. Wouldn’t you say?

[Not pictured: nutritional yeast. Duh.]

#whatveganseat
Have you guys been enjoying the behind the scenes stories about my kitchen makeover!? I’m just over ...
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Have you guys been enjoying the behind the scenes stories about my kitchen makeover!? I’m just over the moon over here being able to make decisions about every little detail (which I’ve never had the opportunity to do). Isn’t it funny how much we let others curate decisions about our homes? ... Have you guys been enjoying the behind the scenes stories about my kitchen makeover!? I’m just over the moon over here being able to make decisions about every little detail (which I’ve never had the opportunity to do). Isn’t it funny how much we let others curate decisions about our homes? Not I! And I’m breaking all the rules mama. ;)
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If you’ve been missing my stories, I’m basically keeping everyone in the loop with any major changes that I do. After this weekend, the cabinets will be done (they’re being painted a gorgeous rosemary green), as well as the walls (celery green!). I will also be installing my new reclaimed wood shelves and completing some finishing touches. My vintage light from the 30s has been installed as well. It’s feeling brand new if you ask me! This winter, I will be swapping out the exisintg countertops with something gorgeous, but I haven’t decided exactly what yet. I decided to hold off on this part because it’s super expensive and a big to do (@laurentoyota is coming at the end of this month!).
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Anyways, I just wanted to say thank you for accepting my recycled content on here for the time being. Obviously, I don’t have a kitchen to shoot in but once that’s done, I’ll be all over it like gravy on rice. I’m also working on a killer blog recipe- you all are gonna love it. Ok, that’s all for now- go watch my stories if you have NO idea what I’m talking about.
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💕 @timothypakron
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This pic of local cherry tomatoes was taken in NYC forever ago!
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It’s so damn hot out - all I want is some juicy watermelon. Who’s with me on this one? Show of hands please! ...
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It’s so damn hot out - all I want is some juicy watermelon. Who’s with me on this one? Show of hands please! 🏼 It’s so damn hot out - all I want is some juicy watermelon. Who’s with me on this one? Show of hands please! ✋🏼
My super handsome and sweet boyfriend made me this amazing cheesy kale pasta with fried garlic and ...
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My super handsome and sweet boyfriend made me this amazing cheesy kale pasta with fried garlic and squiggly noodles! He also poured me a big glass of fancy Malbec and made me laugh the whole time he made it. Isn’t he the best? . ZZSHHHHH! Wrong. I’m still single AF, unpacking boxes, and making ... My super handsome and sweet boyfriend made me this amazing cheesy kale pasta with fried garlic and squiggly noodles! He also poured me a big glass of fancy Malbec and made me laugh the whole time he made it. Isn’t he the best?
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ZZSHHHHH! Wrong. I’m still single AF, unpacking boxes, and making toast because my kitchen is nowhere near being done. Nice try tho, Timmy. 😑
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Dear Mississippi, . I have to take this moment to thank you for welcoming me back home with open arms this past year. Thank you for the beauty: the sunflowers, mimosa trees, zinnias, wild mushrooms, and gardenias. Thank you for providing me with the space and energy to write my very own cookbook. ... Dear Mississippi,
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I have to take this moment to thank you for welcoming me back home with open arms this past year. Thank you for the beauty: the sunflowers, mimosa trees, zinnias, wild mushrooms, and gardenias. Thank you for providing me with the space and energy to write my very own cookbook. I couldn’t have done it anywhere else, nor would I have wanted to.
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It was my destiny to create a concept that merged my past with my present while celebrating all of the beauty that I can find. This very beauty was introduced to me by you, as a young boy running through azalea bushes and chasing butterflies. It was also my destiny to come back to my home state- to my roots. This was an important and necessary stepping stone in my life.
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Now that this chapter has come to a close, it’s time for me to move on to new and exciting ventures.
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What I want you to understand is that you will always be my home. You will always be in my heart. No matter what people say or what reputation you may have, the positive will always outweigh the negative. My cookbook and myself are proof of that. So thank you.
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Big thanks to @shabazzpalaces for letting me use your song. You guys are the best! Also, thank you @twodogfarmsllc for letting me film at your gorgeous farm and for feeding my gorgeous produce all year! And for the video @kyleqsullivan - you nailed this one baby!
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To all of you out there, my friends- I hope that you enjoy this video. As I get settled in New Orleans and prepare myself for the future, I feel it in my heart to remind all of you in the friendliest of ways...
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You ain’t seen nothin’ yet.
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Hoppin’ John Stew! I created this recipe during my last summer while living in NYC a few years ago ...
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Hoppin’ John Stew! I created this recipe during my last summer while living in NYC a few years ago - when cherry tomatoes and okra were abundant (like right now!). Of course, there are plump black eyed peas, fluffy rice, and enough seasonings and spices to tell your mama about. :D . That damn ... Hoppin’ John Stew! I created this recipe during my last summer while living in NYC a few years ago - when cherry tomatoes and okra were abundant (like right now!). Of course, there are plump black eyed peas, fluffy rice, and enough seasonings and spices to tell your mama about. :D
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That damn Union Square Farmers Market... it taught me more about produce and mushrooms than any class or book ever could, hunnie! One of the best parts about that city if you ask me.
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*Reminder*
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My monthly newsletter starts TOMORROW. You’ll get a super fun email with updates about your boy, my monthly product recommendation, music I’m listening to, and a garden tip. As a special thank you for joining me, I’m including two never before seen images from my debut cookbook. Just as a tease cuz y’all know I like to flirt. To sign up tap the link in bio and join my mailing list. K?
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💕@timothypakron
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Borage! Have you ever tried this gorgeous edible plant? Not only is it beautiful, boasting these ...
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Borage! Have you ever tried this gorgeous edible plant? Not only is it beautiful, boasting these sky blue flowers, but this fuzzy plant is actually nutritious and delicious. The flowers taste similar to cucumber, in my opinion. They are a great way to spruce up any salad or soup. I grow my own, ... Borage! Have you ever tried this gorgeous edible plant? Not only is it beautiful, boasting these sky blue flowers, but this fuzzy plant is actually nutritious and delicious. The flowers taste similar to cucumber, in my opinion. They are a great way to spruce up any salad or soup. I grow my own, but I have also seen this herb at famers markets, just look closely. Fun fact, when I was in San Francisco earlier this year, it was growing everywhere (that’s when I got this shot!).
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I am still busy unpacking and getting settled in New Orleans. My new house is quickly becoming my new home. I’m organizing and beautifying each day. I’m constantly moving artwork around and trying new spots for each piece. Candles are lit and flowers are out. I’ve realized that although I am very ambitious and what to change many things, I’m going to have to put on the breaks a bit. I’m realizing that I just need to get settled and live in the space before I make any major changes. You know what I mean? I’m also heavily distracted by fun people and delicious food, so that helps with slowing down.
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Lastly, I have a big announcement: I am starting a monthly newsletter! This will be a (short and sweet) email from me to you with new information about what recipes I’m working, updates about my cookbook + tour, and also any other exciting news thats happening on my end. I will also be including some other fun stuff like new products that I am loving and music that I’m listening to. As a surprise I will also be including a handful of *never before seen* images from my cookbook in my first newsletter which will be going out on Monday! Make sure to sign up now by tapping the link in bio. I’d love for you to join.
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💕 @timothypakron
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Have you had my mac ‘n cheese? I’ve been told it’s the best out there- well out of all the vegan versions ...
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Have you had my mac ‘n cheese? I’ve been told it’s the best out there- well out of all the vegan versions at least. But vegan or not, this mac is still legit. Promise. Recipe is on my blog, link in bio. I know it’s hot out but I’d still make this any day of the year. And that’s a fact. Have you had my mac ‘n cheese? I’ve been told it’s the best out there- well out of all the vegan versions at least. But vegan or not, this mac is still legit. Promise. Recipe is on my blog, link in bio. I know it’s hot out but I’d still make this any day of the year. And that’s a fact. 😌
Look it’s a baby. <span class="emoji emoji263a"></span>️ . I’m currently surrounded by boxes in my new home that need to be unpacked. ...
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Look it’s a baby. ️ . I’m currently surrounded by boxes in my new home that need to be unpacked. I should stay home and focus but I’m distracted by fun people, fabulous grocery stores, and delicious restaurants (which is why I moved here so...). I do miss my herb garden tho. . Moving is so ... Look it’s a baby. ☺️
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I’m currently surrounded by boxes in my new home that need to be unpacked. I should stay home and focus but I’m distracted by fun people, fabulous grocery stores, and delicious restaurants (which is why I moved here so...). I do miss my herb garden tho. 😔
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Moving is so funny. You completely up and shift your life in one day. Completely! The beautiful home I created for myself in Jackson is now gone and I’m starting from scratch. Y’all know how sensitive I am in general so all of this change is a lot for me. It’s overwhelming but it’s good. Does that make sense?
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Thank you for being here for me! I’m trying my best to still post content but I’m probably going to need a few days between posts. Hang in there while I get set up. Once I’m finished, this city and my new kitchen will allow me to create some fantastic content- I can feel it.
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💕@timothypakron
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Do you remember this bowl of onion soup with loads of garlic and herbs + more shiitake mushrooms than ...
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Do you remember this bowl of onion soup with loads of garlic and herbs + more shiitake mushrooms than reasonable? I do! . I’m busy packing away for my big move on Saturday. And by busy packing I mean procrastinating. Help! . @timothypakron Do you remember this bowl of onion soup with loads of garlic and herbs + more shiitake mushrooms than reasonable? I do!
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I’m busy packing away for my big move on Saturday. And by busy packing I mean procrastinating. Help!
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💖 @timothypakron
Another go to recipe for all the heirloom tomatoes I’m demanding that you all eat this season: cut ...
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Another go to recipe for all the heirloom tomatoes I’m demanding that you all eat this season: cut tomatoes into large chunks, drizzle with good olive oil (smoked if you got it), add a few splashes of desired vinegar, freshly crack black pepper on top, and sprinkle with freshly torn basil leaves ... Another go to recipe for all the heirloom tomatoes I’m demanding that you all eat this season: cut tomatoes into large chunks, drizzle with good olive oil (smoked if you got it), add a few splashes of desired vinegar, freshly crack black pepper on top, and sprinkle with freshly torn basil leaves and flakey salt. Classic.
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Bonus points if eaten by a pool with ice cold rosé. :*
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Ok you guys, as promised, my ‘Garden Herb Rolls’ are on the blog! Since you loved the video of me making ...
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Ok you guys, as promised, my ‘Garden Herb Rolls’ are on the blog! Since you loved the video of me making them so much, I knew that I had to map out a detailed recipe for you. Thank you for being patient with me (I actually had to test the recipe 3x to get it perfectly recorded 🙄). I will say that these ... Ok you guys, as promised, my ‘Garden Herb Rolls’ are on the blog! Since you loved the video of me making them so much, I knew that I had to map out a detailed recipe for you. Thank you for being patient with me (I actually had to test the recipe 3x to get it perfectly recorded 🙄). I will say that these are a labor of love people. You’re not going to whip them out in less than 30 minutes with only 5 ingredients or less, ok?! *BUT* you could use store bought pizza dough to save you some time and effort. (The dough recipe on the blog is adapted from @veganstars and it’s amazing, I must say.)
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You can access the recipe by clicking the link in my bio or hopping over to mississippivegan.com/blog. I also embedded the video there so you can have some inspiration. :) Please let me know if you make these bad boys and tag me. I wanna see. Also, I highly recommend using the @followyourheart vegan Parmesan for this recipe, as it’s the best.
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Sadly, this will be the last blog recipe that I will be posting from Jackson. But don’t worry, I’ll work on a new one as soon as I get my new kitchen set up in NOLA (which won’t be too long because I’m antsy). Make sure to tune in on my stories this week as I’ll be showing you my new house! Ayyyy!
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💖 @timothypakron
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What to do with all of your cherry tomatoes this summer, eh? ¯\_(ツ)_/¯ Make my bruschetta recipe. ...
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What to do with all of your cherry tomatoes this summer, eh? ¯\_(ツ)_/¯ Make my bruschetta recipe. It’s on the blog y’all! . I’m about to go shopping bc I’m making snax for my going away party tonight... g2g!! What to do with all of your cherry tomatoes this summer, eh? ¯\_(ツ)_/¯ Make my bruschetta recipe. It’s on the blog y’all!
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I’m about to go shopping bc I’m making snax for my going away party tonight... g2g!!
*Starting my weekend off right* Toasted ciabatta bread till golden brown, pan fried crispy cornmeal ...
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*Starting my weekend off right* Toasted ciabatta bread till golden brown, pan fried crispy cornmeal crusted tofu, juicy ripe tomato slices, shredded cabbage, quick pickled red onions, and a creamy vegan Caesar dressing to seal the deal. This 🏼 hit 🏼 the 🏼 spot. The best part? I didn’t ... *Starting my weekend off right* Toasted ciabatta bread till golden brown, pan fried crispy cornmeal crusted tofu, juicy ripe tomato slices, shredded cabbage, quick pickled red onions, and a creamy vegan Caesar dressing to seal the deal. This 👏🏼 hit 👏🏼 the 👏🏼 spot. The best part? I didn’t have to think about it. @sunbasket sent me everything perfectly prepped ready to go with easy instructions. As for home delivery meal kits, they legit have it figured out. *All* of the ingredients are organic and they always have vegan meal plan options. All of the packaging is recyclable and/or compostable. Like, all of it. This is the *perfect* option for someone who is busy and doesn’t have much time to shop/cook or someone who wants to learn how to become a better home cook. If you’re interested, click the link in my bio and you can get $35 off your first order. Happy Weekend y’all! #ad
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Just look at how happy I am! Can you guess why? Ok, I’ll tell you. It’s because I am a guest on the One ...
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Just look at how happy I am! Can you guess why? Ok, I’ll tell you. It’s because I am a guest on the One Part Podcast of @onepartplant with the fabulous @jessicamurnane!!! That’s right, you read that correctly. I am on the most recent episode of OPP and I am so thrilled because it just so happens ... Just look at how happy I am! Can you guess why? Ok, I’ll tell you. It’s because I am a guest on the One Part Podcast of @onepartplant with the fabulous @jessicamurnane!!! That’s right, you read that correctly. I am on the most recent episode of OPP and I am so thrilled because it just so happens to be my favorite podcast ever. No lie! It was quite surreal for me to see my name pop up on the screen as an episode for this pod, mainly because I have been listening to it for a solid 2 years now. In the episode, we talk about my diet (including when I had full blown orthorexia), my body image (including my belly), why I tell strangers I’m on a diet (when I’m not), and why I strategically chose the word ‘VEGAN’ to be in my brand. I had a blast recording this episode so hop on over to my link in bio. The interview is the first button. Or it’s the link in profile for @jessicamurnane’s profile.
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Jessica, I can’t thank you enough for having me on as a guest. It literally is a dream come true. 💖
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Now for any of you out there who don’t listen to her podcast- subscribe! Duh! >> @onepartplant.
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This picture was taken of me during my recent trip to Charleston by my PHOTO ONE professor from College of Charleston @marnipictures! How sweet is that!? Thank you for the super fun shot. You still got that eagle eye!
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The Art of Making Shiitake Bacon: This little preview is from the second half of my pre-order cookbook bonus incentive. The first half teaches you how to make my gumbo. So if you missed that post, let me fill you in... Although it’s early and the cookbook will not be out till October, I want to ... The Art of Making Shiitake Bacon: This little preview is from the second half of my pre-order cookbook bonus incentive. The first half teaches you how to make my gumbo. So if you missed that post, let me fill you in... Although it’s early and the cookbook will not be out till October, I want to offer a fun incentive that would bring something from the book to life. That way anyone who pre-orders will have a sneak peek into what the book is all about.
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So it dawned on me that creating a fun, detailed bonus video with 2 recipes (and printable downloads) would be a fantastic treat while the book is still in production. All you have to do is go to mississippivegan.com/cookbook (or link in bio). There you can order your book and claim the bonus content (bottom of the page or link in bio) by submitting your proof of purchase. Simply take a screenshot of your receipt and submit. Once it’s approved, I will send you the goods. If you already have pre-ordered, awesome! Simply follow the steps above as you normally would.
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Now if you are wondering why pre-orders are important, it’s quite simple. When you pre-order a book, it is a signal for retailers that people want this book! Subsequently they will typically stock more copies of the book, which of course means more people see it and buy it. It also gives the publisher a good idea of how the book will do on the market and works as a solid heads up for them to make sure they have enough in stock from the printer.
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Most importantly, it means the world to me! I’ve worked so hard on this project, as well as Mississippi Vegan in general. If you are thinking of buying the book, why wait? Your support at this time would show me that you believe in me and want me to keep doing what I am doing. As you can probably guess, I love being an influencer. I love creating, styling, photographing, and sharing. I want nothing more than to continue doing so. If you like what you see, now would be a great time for you to show me. :) This book is the hardest project I’ve ever done. The success of it is not only important, it’s personal.
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I am so thankful for all of you! And I hope this video makes you giggle.
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[🎥: @kyleqsullivan]
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Today I’m lazy and don’t feel like saying anything (shocker, I know) so all you get is this: <span class="emoji emoji1f343"></span>
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Today I’m lazy and don’t feel like saying anything (shocker, I know) so all you get is this: Today I’m lazy and don’t feel like saying anything (shocker, I know) so all you get is this: 🍃
Ume Shiso Broth with Soba Noodles: This seductive soup is from my very special friend @amychaplin’s ...
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Ume Shiso Broth with Soba Noodles: This seductive soup is from my very special friend @amychaplin’s book: At Home in the Whole Food Kitchen, Celebrating the Art of Eating Well. But before I go any further, let me start by saying this. . When I was working on my very own cookbook this past year, ... Ume Shiso Broth with Soba Noodles: This seductive soup is from my very special friend @amychaplin’s book: At Home in the Whole Food Kitchen, Celebrating the Art of Eating Well. But before I go any further, let me start by saying this.
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When I was working on my very own cookbook this past year, I knew that I would have to ask only a handful of colleagues to review the content and provide me with a quote to be printed somewhere in the final product. Amy Chaplin instantly came into my mind, no questions asked. Although I was a bit nervous to, I knew deep down that I had to ask her because of how much I respect and admire her work. So let me tell you why.
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Her cookbook is actually my favorite cookbook of all time. The styling and the photography is absolutely gorgeous while her writing is eloquent, clear and approachable. Most of the recipes are completely vegan and all of them are easily adaptable. The foundation of the recipes are a true celebration of beautiful, seasonal produce and whole plant- and mushroom-based ingredients. For example this recipe featured above is a deeply rich broth made with fresh shiso leaves from the garden, pickled ume plum paste, shiitake mushrooms, carrots, celery, kombu and then topped with a delightful mound of buckwheat noodles, artfully cut daikon radishes and freshly dug carrots, baby bok choy, thinly sliced green onions, and fragrant coriander seeds.
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Most importantly, you can feel her *heart* in the book. You can feel the love, the time, and the dedication she put into every single page. This has undoubtably influenced me in a very big way. What her cookbook taught me was that if anyone was going to take away something from my own cookbook, it should be that it came from my heart. And it did. In the end and lucky for me, Amy said *yes* to providing me with a quote. I couldn’t be more honored and touched.
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Amy, I hope that you can view this post as a thank you. Your stamp of approval and support means the world to me. I am sending you so much love.
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>>@amychaplin<<
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P.S. Tap the link in my bio to purchase her book and go check out my IG story, where you can watch me make this very recipe in detail.
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I’m so excited it’s Friday! Tomorrow, my parents are coming up to help move some of plants. To those ...
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I’m so excited it’s Friday! Tomorrow, my parents are coming up to help move some of plants. To those who have been asking, I’ll be taking 1/2 of my garden and leaving the rest for the new tenants (they asked if I would and I’m happy to leave them some love!). Anything in pots I’ll attempt to move. ... I’m so excited it’s Friday! Tomorrow, my parents are coming up to help move some of plants. To those who have been asking, I’ll be taking 1/2 of my garden and leaving the rest for the new tenants (they asked if I would and I’m happy to leave them some love!). Anything in pots I’ll attempt to move. I don’t really have the heart to dig anything up in fear that they wouldn’t make it, which is hard for me. But they’ll make others happy so it’s ok.
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Have any of you ever had to move a garden before? Tell me about it below!
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Here we have some roasted easter radishes. I know I’ve posted this recipe before- they’re just so pretty. You can find the best variation of this recipe in my cookbook :) Link in bio y’all!
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Who says gumbo can’t be vegan? Well... trolls. Trolls do. But guess what I have to show to them? THIS ...
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Who says gumbo can’t be vegan? Well... trolls. Trolls do. But guess what I have to show to them? THIS PICTURE. Savory and robust mushroom stock based gumbo with loads of onions, bell peppers, garlic, celery, cayenne pepper, paprika, heirloom okra, vegan worchetshire and other delicious ... Who says gumbo can’t be vegan? Well... trolls. Trolls do. But guess what I have to show to them? THIS PICTURE. Savory and robust mushroom stock based gumbo with loads of onions, bell peppers, garlic, celery, cayenne pepper, paprika, heirloom okra, vegan worchetshire and other delicious components. On top, fluffy heirloom rice, super ripe cherry tomatoes, thinly sliced green onions, micro-parsley, and the crispiest of shiitake bacon recipes out there. So if you don’t think gumbo can be vegan, then you can take a screenshot of this and make it your background on your phone. :*
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If you’d like both of these recipes (gumbo + shiitake bacon) you’re in luck! Simply pre-order my cookbook and claim your bonus, which is a 45 minute video of showing you exactly how to make them with printable recipes. The best part? My book will arrive at your doorsteps at the end of October- a total cherry on top.
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Link in bio. 😌
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*Announcement!* I am beyond excited to share with all of you my cookbook pre-order bonus incentive! This is a special gift that will only be available for anyone who pre-orders the book (or for those who already have!). And because my baby won’t actually hit the shelves until October 23rd, ... *Announcement!* I am beyond excited to share with all of you my cookbook pre-order bonus incentive! This is a special gift that will only be available for anyone who pre-orders the book (or for those who already have!). And because my baby won’t actually hit the shelves until October 23rd, I wanted to provide something from the book itself. So, what is it? Well, it’s a 45 minute long cooking video tutorial!
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In this detailed video, I show you exactly how to make two exclusive recipes from my debut cookbook: Gumbo + Shiitake Bacon. In addition to the video, you also will have access to the recipes with printable PDFs.
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I chose these two recipes because they are both my absolute favorites and I feel as though they are authentic representations of the overall cookbook. I am so thrilled for you to have access to them and I invite you to make them and enjoy them.
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Here’s how this works. (Watch my story to learn more!)
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1. First, pre-order my cookbook. I have created a landing page on my website (link in bio) where you can do so. Or simply go to mississippivegan.com. (If you already have pre-ordered just take a screenshot of your existing confirmation! It still counts.)
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2. Next, take a screenshot of your receipt.
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3. Fill out the form on my website (or also link in bio) to claim your bonus content. Once your purchase has been verified, you will have access to everything.
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This video is a little sneak peek of what the video is like. I had a blast making it! Thanks for the fabulous work @kyleqsullivan. Now go pre-order my book so you can have some fun! If you have any questions, shoot me a DM. :)
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Here’s a lovely throwback to these gorgeous wineberries that I foraged in upstate NYC last year. ...
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Here’s a lovely throwback to these gorgeous wineberries that I foraged in upstate NYC last year. Can you handle the mint green color on the back of the leaves? I surely cannot. So instead, I’ll just stare at this photograph. I’ve been meaning to print this one for the kitchen... BIG NEWS ... Here’s a lovely throwback to these gorgeous wineberries that I foraged in upstate NYC last year. Can you handle the mint green color on the back of the leaves? I surely cannot. So instead, I’ll just stare at this photograph. I’ve been meaning to print this one for the kitchen...
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BIG NEWS coming from Mississippi Vegan Studios this week! I have a huge surprise in regards to my cookbook pre-order incentive. I know you all will love it (it includes a cooking video....). I also have a brand new logo coming at you from @fuzzco! I couldn’t be more excited to share it.
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P.S. I’ve had tons of people making my blueberry cobbler recipe with loads of other berries and fruit (just like these above). If you give it a go, let me know. I love seeing my recipes being pushed and pulled. Recipe in link in bio. :)
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Hello people! I’m taking over the @epicurious IG today, which includes this tasty pesto recipe. ...
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Hello people! I’m taking over the @epicurious IG today, which includes this tasty pesto recipe. Make sure to hop on over to check it out, it’s live as I’m typing this! Go go go: @epicurious Hello people! I’m taking over the @epicurious IG today, which includes this tasty pesto recipe. Make sure to hop on over to check it out, it’s live as I’m typing this! Go go go: @epicurious
*Firecracker Green Beans!* . These lil’ guys are poppin’! And talk about the perfect recipe to ...
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*Firecracker Green Beans!* . These lil’ guys are poppin’! And talk about the perfect recipe to make on July 4th. Loaded with super fun spices like cumin, coriander, curry, chili powder, crushed red pepper flakes, sesame seeds and mustard seeds, they have a nice kick and crunch. Basically ... *Firecracker Green Beans!*
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These lil’ guys are poppin’! And talk about the perfect recipe to make on July 4th. Loaded with super fun spices like cumin, coriander, curry, chili powder, crushed red pepper flakes, sesame seeds and mustard seeds, they have a nice kick and crunch. Basically they’re an explosion of spicy deliciousness in your mouth, so I had to name them after firecrackers, right? The full recipe is on my blog, link in bio! Check it out, give ‘em a go, and then share the final shot or story of you making them. I always like to repost a few shots on my stories, so good luck.
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Happy 4th y’all! 🇱🇷
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Can you guess what I will be making with all these ingredients? There’s bell peppers, okra, celery, ...
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Can you guess what I will be making with all these ingredients? There’s bell peppers, okra, celery, and tomatoes. If you answer something that is not the answer but sounds cool, I might give it a go, so recommendations are welcome too. Also, I wanted to share with all of you my personal instagram ... Can you guess what I will be making with all these ingredients? There’s bell peppers, okra, celery, and tomatoes. If you answer something that is not the answer but sounds cool, I might give it a go, so recommendations are welcome too. Also, I wanted to share with all of you my personal instagram account. There I will post more behind the scenes pictures. Think the photography version of my instagram stories. (So silly and fun.) Check it: @timothypakron. I’ll start posting more actively on there this week! [Answer: Gumbo!]
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This delightful summer lunch was dropped off *at my door*! Thanks to @sunbasket, with whom I’ve ...
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This delightful summer lunch was dropped off *at my door*! Thanks to @sunbasket, with whom I’ve teamed up with on this post. Here we have a chickpea ‘tuna’ salad with toasted pita bread points and a peach, walnut, & baby spinach salad. Light, simple and elegant. Do note the gorgeous crepe myrtle ... This delightful summer lunch was dropped off *at my door*! Thanks to @sunbasket, with whom I’ve teamed up with on this post. Here we have a chickpea ‘tuna’ salad with toasted pita bread points and a peach, walnut, & baby spinach salad. Light, simple and elegant. Do note the gorgeous crepe myrtle from my back yard!
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In regards to @sunbasket, let’s talk about why I recommend and support these guys. Hear me out. 1. All of their packaging is compostable, recyclable, and/or reusable. 2. All of their produce is organic. And if they can’t get organic, they’ll replace an ingredient accordingly (for example this salad was originally created with strawberries but they updated the recipe with organic peaches and they left me a little note saying so. :) 3. This format teaches the user how to cook in a fun, easy, and convenient way. All the instructions are included and the prep is very approachable. Most importantly, this provides confidence for people who normally wouldn’t cook to give it a go! 4. They *always* have vegan options. .

If you are interested in trying this out, you’re in luck! I’ve struck a special deal with @sunbasket and they are offering my audience $35 off your first order. That’s right, you read that correctly. Hop over to the link in my profile and you will find the button to click. Enjoy y’all!
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Chanterelle season is in full swing down here the ‘Sip! So if you’re living in the southeast you best ...
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Chanterelle season is in full swing down here the ‘Sip! So if you’re living in the southeast you best be looking in the woods right now. They love rain, humidity, and heat. They also love hardwood trees. If you do find some, make sure to harvest respectfully (I like to leave some for others ;). ... Chanterelle season is in full swing down here the ‘Sip! So if you’re living in the southeast you best be looking in the woods right now. They love rain, humidity, and heat. They also love hardwood trees. If you do find some, make sure to harvest respectfully (I like to leave some for others ;). I also recommend using a mesh bag to store them in which allows their spores to spread so that more mooshies grow. Note that the gill like structures on these guys are more like rubbery folds that can withstand pressure, not like other mushrooms with delicate gills the break easily. Sometimes they have a slight fruity smell, similar to apricots. If you’re interested in learning more, there are tons of YouTube videos. Of course, never consume wild mushrooms unless you’re 100% certain of their identification and always be aware of the false look a-likes. With all the resources we have today, you too can be confident in your mushroom huntin’!
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If anyone out there feels awkward, uncomfortable, scared, or shameful for being exactly who they ...
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If anyone out there feels awkward, uncomfortable, scared, or shameful for being exactly who they are and feeling exactly what’s in their heart, I’m here to tell you that I *feel* you. I wish I could take all of the negativity away. Because I can’t, I am sending you love. . I also wanted to say ... If anyone out there feels awkward, uncomfortable, scared, or shameful for being exactly who they are and feeling exactly what’s in their heart, I’m here to tell you that I *feel* you. I wish I could take all of the negativity away. Because I can’t, I am sending you love.
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I also wanted to say that if you are a man or a boy who happens to be way more feminine than masculine, that it is TOTALLY OK! It’s actually pretty awesome. And you better work! It took me a minute to figure that out. Once I embraced it, my happiness and confidence skyrocketed.
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I personally am so very thankful for being the way that I am because it allows me to be a thoughtful creative, incredibly aware, and 100% authentic. I must thank all of you out there for putting up with my shenanigans. I know I can be a total sassafras!
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Although there are areas of the world that still need to change in a much more positive way, there’s a part of me that’s incredibly proud to see how far many parts of the world have come. Wouldn’t you say?
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Happy Pride Y’all!
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Thank you for the lovely portrait taken this past winter @appalachianofferings :)
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#gay #pride #loveislove
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This is a pretty damn good example of why I love the south: burgundy okra, purple green beans, yellow ...
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This is a pretty damn good example of why I love the south: burgundy okra, purple green beans, yellow peach tomatoes (all local except for the okra* which I snagged in Athens, GA). A recipe with all of these ingredients is coming very soon. . . *Do note the green tips of the okra! That’s special! ... This is a pretty damn good example of why I love the south: burgundy okra, purple green beans, yellow peach tomatoes (all local except for the okra* which I snagged in Athens, GA). A recipe with all of these ingredients is coming very soon.
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. *Do note the green tips of the okra! That’s special! 😌 .

This post was inspired by my friend @ful.filled who posted a GORGEOUS spread of her local finds in Greece this morning. I miss her. So this is my attempt to send her love and warm fuzzies.
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It’s so flipping hot right now, all I can think about is ice cold bevs. This here is kombucha, sparkling ...
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It’s so flipping hot right now, all I can think about is ice cold bevs. This here is kombucha, sparkling water, and fresh lemon juice over ice. What are your suggestions for fun, hippy dippy beverages like this? (i.e. iced jasmine green... another fave.) Lmk! I’ll make my top pick. ;) It’s so flipping hot right now, all I can think about is ice cold bevs. This here is kombucha, sparkling water, and fresh lemon juice over ice. What are your suggestions for fun, hippy dippy beverages like this? (i.e. iced jasmine green... another fave.) Lmk! I’ll make my top pick. ;)
Garden herb rolls *in action*! My amazing and talented friend @kyleqsullivan helped me create this fantastic segment. We had so much fun playing in the garden and cooking these up, truly this was an absolute joy to create! Think cinnamon rolls, but instead of sugar and butter, I used a savory ... Garden herb rolls *in action*! My amazing and talented friend @kyleqsullivan helped me create this fantastic segment. We had so much fun playing in the garden and cooking these up, truly this was an absolute joy to create! Think cinnamon rolls, but instead of sugar and butter, I used a savory filling, with loads and loads of fresh herbs like chives, basil, oregano, dill, parsley, lambs quarters, and thyme, a hefty amount of minced garlic and vegan parmesan, and a sprinkling of nutritional yeast, sea salt, crushed red pepper flakes, and drizzle of olive oil and vinegar. I spread this mixture onto a thin layer of squooshy dough and rolled it up like a cigar. Once sliced and placed in the skillet, I gave them a minute to rise outside in the heat. Before baking, I sprinkled them with even more vegan cheese and baked them until golden brown, making two hungry boys very happy. No lie, this is probably one of my favorite recipes I have ever made.
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BIG shout out to @unknownmortalorchestra for letting my use their song ‘Necessary Evil’. One of my very favorite bands- go listen to them right now!
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If you like this video, simply say ‘Yaaasss!’ in the comments below. If I get enough of a response, I’ll make some more for you guys. And for those looking for a detailed recipe, I’ll be posting that on the blog very soon. ;)
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Hello Instagram! I am so excited to announce my final workshop of 2018 in the fabulous city of New ...
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Hello Instagram! I am so excited to announce my final workshop of 2018 in the fabulous city of New Orleans! This intimate workshop will only be available to 5 students. Yes, only 5 spots! This will ensure an effective and powerful experience for anyone interested in learning about food styling, ... Hello Instagram! I am so excited to announce my final workshop of 2018 in the fabulous city of New Orleans! This intimate workshop will only be available to 5 students. Yes, only 5 spots! This will ensure an effective and powerful experience for anyone interested in learning about food styling, photography, and strengthening their overall creative strategy.
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The workshop will take place in my very own kitchen studio and garden during the first weekend of October (when things cool down a bit!). There will be tons of styling, shooting, editing, and detailed lectures. Please check out the link in my bio to learn more about this opportunity, as I have loads more information and all the details waiting for you there. :) I also have a collection of testimonials from my pasts students for you to check out.
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These workshops are always so much fun and a truly fantastic way to meet like minded people and grow creatively as a group. I hope that you can join me. Feel free to reach out with any questions you may have.
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This photograph was taken nearly 24 years ago, standing in front my father's rose bushes and tomato ...
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This photograph was taken nearly 24 years ago, standing in front my father's rose bushes and tomato plants. As I look at this image, I realize that I'm very much the same person. A grown man who is desperately a child at heart. And although I still feel like a young boy, I'm seasoned with experience, ... This photograph was taken nearly 24 years ago, standing in front my father's rose bushes and tomato plants. As I look at this image, I realize that I'm very much the same person. A grown man who is desperately a child at heart. And although I still feel like a young boy, I'm seasoned with experience, love, pain, loss, failure and success.
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Up until now, I’ve learned much about myself. Largely that I’m incredibly sensitive with a heightened sense of awareness. Some specialists might say I’m an ‘empath’ while others might say I’m a ‘highly sensitive person.’ If you compare the lists of common diagnoses, I can certainly check off many boxes. Instead of trying to pick a specific label, all I can do is accept and embrace what I know.
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Although I appear to be an extrovert, I am also very much an introvert. I’m deeply moved by artwork and music. When I see a human or animal suffering, I immediately feel an overwhelming sense of stress, pain and sadness. I become emotional and cry much more often than the average person, oftentimes by myself. This is not usually out of sadness, but more of an overwhelming sensation that’s triggered from something nostalgic or meaningful. Even the slightest memory that flashes quickly in my mind will propel me to a place with emotions washing over me.
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In retrospect, all of these idiosyncrasies are the reason I’m here today, being an influencer on this very platform and soon to be cookbook author. It’s very common for someone like me to be a creative and also points arrows to why I am so passionate about animal welfare, and therefore, vegan. Being this way allows me to tap into beauty in a much deeper way. The goal of my work is to evoke emotion and create a nostalgic experience for all of you. When I successfully create beauty and happiness for others, I feel ultimately satisfied.
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The point of this message is for you all to have a better understanding of where I am coming from. If you can relate, I highly recommend building strong boundaries in your life when it comes to relationships, work, and setting proper expectations. We must be very selective of our surrounds and our accessibility. :)
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Sending all of you love!
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You really can’t get more local than this: wild chanterelles (first of the season!), wild smilax ...
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You really can’t get more local than this: wild chanterelles (first of the season!), wild smilax (young, tender tips of vines that taste like asparagus), and local summer squash dropped off today from my CSA. (@thegardenfarmacy) . Tonight, I washed and dried everything thoroughly, ... You really can’t get more local than this: wild chanterelles (first of the season!), wild smilax (young, tender tips of vines that taste like asparagus), and local summer squash dropped off today from my CSA. (@thegardenfarmacy)
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Tonight, I washed and dried everything thoroughly, tossed it in a piping hot cast iron skillet with olive oil and sea salt. Once tender, I threw in 2 cloves of diced garlic and cooked for an additional 2 to 3 minutes. I finished with black pepper. This is my favorite kind of food. It’s delicious, meaningful, and very special. #wildfoodlove
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[The whole process is in my stories with guest star, @davemcgilllll :]
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This is what happened after a lovely visit to @twodogfarmsllc. A basket overflowing with cauliflower, ...
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This is what happened after a lovely visit to @twodogfarmsllc. A basket overflowing with cauliflower, squash blossoms, Swiss chard, flowering dill, flowering cilantro, dinosaur kale, purple kale, and Cockscomb flowers. This was only a *fraction* of what they had growing in abundance ... This is what happened after a lovely visit to @twodogfarmsllc. A basket overflowing with cauliflower, squash blossoms, Swiss chard, flowering dill, flowering cilantro, dinosaur kale, purple kale, and Cockscomb flowers. This was only a *fraction* of what they had growing in abundance on their gorgeous property in Flora, MS. They’ve provided so much beautiful produce for me this past year that will grace the very pages of my new cookbook. Luckily for me, they sell their goods at the New Orleans’ farmers markets so I will still get to enjoy their bounty after I move! Thank y’all for being so awesome @twodogfarmsllc. Please go show them some love everyone!
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As the Mississippi state flower, Magnolias have had a long lasting effect on me as a southerner. ...
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As the Mississippi state flower, Magnolias have had a long lasting effect on me as a southerner. The mere sight of one reminds me of home and their fragrant, lemony scent propels me back to when I was a young boy. Growing up, I was more familiar with the Southern Magnolia, or Evergreen, variety ... As the Mississippi state flower, Magnolias have had a long lasting effect on me as a southerner. The mere sight of one reminds me of home and their fragrant, lemony scent propels me back to when I was a young boy. Growing up, I was more familiar with the Southern Magnolia, or Evergreen, variety as there were two mammoth trees in my front yard which I would climb daily. They had glossy green leaves and billowing white flowers. It wasn’t until more recently that I noticed this smaller variety known as Sweetbay Magnolia, or Swamp Magnolia. The flowers are much smaller, with petals and leaves that are more narrow and pointy. I simply adore them! If you ever have the chance to smell a blooming magnolia, I invite you to try. It’s truly a treat.
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Thanks for helping me pick all these bluebs’ Mama! We split them up and guess what? All of mine are ...
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Thanks for helping me pick all these bluebs’ Mama! We split them up and guess what? All of mine are gone! That’s because I’ve already made two cobblers with them. And if you are living under a rock and missed my post yesterday, you will be pleasantly surprised to find out that the recipe is now ... Thanks for helping me pick all these bluebs’ Mama! We split them up and guess what? All of mine are gone! That’s because I’ve already made two cobblers with them. And if you are living under a rock and missed my post yesterday, you will be pleasantly surprised to find out that the recipe is now live on the blog. (Link in bio.) Go read all about it, be amazed at how simple the recipe is, and then make it. For you and your friends, making everyone happy. Deal?
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Although my family is Italian and Polish, I have been most affected by my Southern roots when it comes ...
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Although my family is Italian and Polish, I have been most affected by my Southern roots when it comes to recipes and tradition. I guess you could say I most strongly identify with being Southern. It's undeniable, and obvious, that this has inspired me greatly. One of the main reasons I love ... Although my family is Italian and Polish, I have been most affected by my Southern roots when it comes to recipes and tradition. I guess you could say I most strongly identify with being Southern. It's undeniable, and obvious, that this has inspired me greatly. One of the main reasons I love Southern cuisine is because of the abundance of produce that grows here directly motivates the recipes we make here. When cucumbers and tomatoes are in season, that's just what you eat! When we have fresh corn and okra, you better believe it's on the table. And when blueberries are ripe and ready to go, we'll figure out just about any way to use them. This cobbler is no doubt a fantastic result!
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Picking blueberries with my family has been one of the most consistent activities in my life, starting when I was a very young boy to present day. And no matter where I live or who I'm with, at the end of May and beginning of June, I always go blueberry picking. Even when I lived up north, I always would trek down during the season. These past few years, it's become a tradition to go with my Mom and Pop. Just us three! There's something magical about harvesting blueberries with each plant having different shades of green leaves and dangling ripe fruit that you can eat right off the bush.
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Which leads me to why I've teamed up with @lagostinausa and their gorgeous cookware. Just take a look at the beautiful dish I baked the cobbler in above from their new “Rossella Collection.” Each piece of Lagostina cookware represents quintessential Italian culture…celebration of food, life, family, and friends - of memorable gatherings around the table; of spirited conversation. Check out more of their fantastic cookware on their website (direct link in bio).
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Lastly, this cobbler recipe is on the blog! The recipe is super simple and requires only a few common ingredients. The result is a decadent, moist, and perfectly sweetened cobbler that melts in your mouth. (Also, direct link in bio :) Use the hashtag #mississippivegan if you make the recipe and make sure to tag and send me a picture as well. Enjoy!

#JoinOurTable #LagostinaSundayDinner
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Hey friends! I am beyond excited to share with you my FIRST ever recipe video- designed specifically for @instagram. I have been *wanting* to create videos for you guys for ages now, but the idea of me doing it by myself was causing me a total brain aneurysm. . As you all could probably guess, ... Hey friends! I am beyond excited to share with you my FIRST ever recipe video- designed specifically for @instagram. I have been *wanting* to create videos for you guys for ages now, but the idea of me doing it by myself was causing me a total brain aneurysm.
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As you all could probably guess, videography is a different beast when it comes to workload. There are so many more components and moving parts. It’s completely overwhelming. Therefore, I decided that I would need some help. And because I only want the best, I asked my friend @kyleqsullivan if he would come work with me.
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For the past two weeks, we’ve been creating interesting, fun, and dynamic video content. I couldn’t be more proud of our work! This video is the first, out of many videos, that I will be sharing with all of you. When it came to this particular recipe, I wanted to keep it short, sweet, simple, and delicious. Using fresh squash blossoms from my garden and local fresh summer squash and onions, I created a luxuriously smooth soup. Well, I guess you can just watch the video to see! Note for the creamy base, I used raw cashews.
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Thank you so much @yvnx for allowing me to use one of your new songs for the music! [Guys, his work is fantastic and he is on Spotify and iTunes- go check him out and give him some love. Bonus points- he’s vegan!]
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Dear friends, . Last week I mentioned that I had a surprise and now is the time to reveal it! As most ...
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Dear friends, . Last week I mentioned that I had a surprise and now is the time to reveal it! As most of you know, I have been living in Jackson, Mississippi for the past year and a half to write my debut cookbook. My time here has been incredibly profound and impactful. . But now the time has ... Dear friends,
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Last week I mentioned that I had a surprise and now is the time to reveal it! As most of you know, I have been living in Jackson, Mississippi for the past year and a half to write my debut cookbook. My time here has been incredibly profound and impactful.
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But now the time has come for a new chapter in my life. That chapter will take place in New Orleans, Louisiana!
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I’ve had an interesting relationship with New Orleans my entire life. My parents were born and raised there, much of my family lives there or close by, and the cuisine and culture has undoubtedly been ingrained in my life. Many of the recipes in my cookbook are vegan translations of traditional Cajun and Creole recipes as well as NOLA favorites such as po’ boys and pralines. It finally feels right for me to tackle the unique energy that city has to offer. I feel ready.
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Now I know what some of you might be thinking, how can Mississippi Vegan live elsewhere other than Mississippi!? Well, let me explain. Mississippi Vegan is a concept. A concept that I actually created and brought to life while living in NYC. This concept represents not only delicious food and recipes, but a love for plants, mushrooms, and animals. Mississippi Vegan represents a merging of my past and my present. Mississippi Vegan studies the undercurrent of veganism that exists within not only Southern cuisine, but all cuisines. Mississippi Vegan represents creative expression, passion, and beauty. Although the term could be viewed as quite literal, especially because I was in fact born and raised in Mississippi and did move back here this past year, Mississippi Vegan is far bigger than just me being from or living in a location. That said, Mississippi will always be my roots and will always have my heart.
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I’m so very excited to invite you on this journey. I’m thrilled to create a new home, studio space, kitchen, and garden. I can’t wait to start creating new content in such a magical city. Just you wait!
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As a final surprise, I wanted to share with all of you this tintype portrait taken by @gilesclement for my cookbook. It’s very special to me and I hope that you like it!
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Love, t
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Did you all know that I’m obsessed with radishes? Well, yeah. You probably did. I love them so much. ...
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Did you all know that I’m obsessed with radishes? Well, yeah. You probably did. I love them so much. Crunchy, peppery, and gorgeous. My favorite way to eat them is to roast them (recipe coming soon!). I also like to thinly slice them for salads and sandwiches. If you have an interesting way to ... Did you all know that I’m obsessed with radishes? Well, yeah. You probably did. I love them so much. Crunchy, peppery, and gorgeous. My favorite way to eat them is to roast them (recipe coming soon!). I also like to thinly slice them for salads and sandwiches. If you have an interesting way to prepare them, I would love to hear about it in the comments below.
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Also, thank you @simonworobec for being the prettiest hand model, like, ever.
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