The goal of Earth to Veg is to introduce delicious global recipes to vegan home cooks. These days, eating plant-based is easier than ever, so there’s no reason to miss out on an international food experience just because of a vegan diet. Not only do many cultures have longstanding vegetarian traditions, I believe that with enough creativity and experimentation, any omni meal can be enjoyed in a vegan form!
Whether you are a lifelong vegan or have just started introducing Meatless Mondays into your routine, you’ll find plenty of inspiration for your next meal here at ETV.
Although I work in the professional services industry (no, not that kind of accountant), I am a total history buff. What I appreciate most about learning history is the ability to see from new perspectives and find common ground with others not only across borders, but also across time.
My passion for food is more recent; I barely even stepped foot in a kitchen until I moved out for college. Baking, then cooking, quickly took over my life, and I devoured every cookbook and food science textbook I could find. I love that cooking is a little bit of art and a little bit of science. And adding some cultural knowledge about a dish makes each mealtime experience even richer and more fulfilling. There’s something new to learn about this world with every recipe.
When I’m not doing taxes at my day job, I’m either travelling, exploring new restaurants, trying to learn Spanish, or watching Formula 1 with my boyfriend. (I am and always will be an #EO31 fan!)
Each recipe is thoroughly researched and tested before it gets shared on this blog. (Many of them are taste-tested by local vegan volunteers in whichever city I’m living in at the moment—from Calgary to Waterloo to Toronto!) I try to be as authentic as possible with regards to ingredients and cooking techniques, but substitutions are always provided if you’re having trouble finding an ingredient or are short on time.
What I’ve learned on this cooking journey is: don’t be intimidated by the idea of cooking a cuisine you’ve never tried before. It’s probably way easier than you think. The vast majority of recipes on this site don’t require any special equipment, and most ingredients can be found at your local grocery store.
My daughters-in-law say “Mother, your cooking is consistently great-tasting.” This consistency is due to the habit of accurately measuring the ingredients and the spices every time. That is my secret to preparing delicious food that is neither salty today nor bland tomorrow.Chang Sun-Young, A Korean Mother’s Cooking Notes
When cooking dishes I’m familiar with at home, I often go by feel. However, on this blog, you will find precise measurements (in both grams and US cups) for every ingredient where possible. I even have an oven thermometer and a laser thermometer to give specific temperatures if needed. This ensures more consistent results, whether it’s your first or fiftieth time making a recipe.
My Cooking Values
- Generous portions: I have a big appetite, so one serving for me means a decent, filling amount of food. No “1 cup of rice for 4 people” bullshit. My main course meals are designed for the average adult eating three meals a day.
- Environmentally conscious: Sustainability was one of my reasons for adopting a plant-based diet, which is why I include carbon emissions information for every recipe. (To reach the global Paris Agreement target, it’s recommended to limit daily emissions from food to 3,050 kgCO2e/day per person. It’s much easier to eat under this limit when you’re vegan!) I also live for no-waste recipes. Use every part of the veggie. From okara sausages to watermelon rind preserves, I’m all about getting the most out of each ingredient, in both traditional and creative ways.
- Budget friendly: Most of the meals posted here are under CAD$2 per serving. When I started cooking regularly in college, I began to track all of my food-related expenses, a habit which continues to this day. All of the cost information on this site comes from my own shopping experience in Canada.
- Try new things: This is the driving force behind my blog. I am always seeking out new recipe ideas and learning experiences. In fact, I’ve been known to annoy my boyfriend by dragging him to try foods outside our comfort zone, which sometimes end in failure followed by him asking why we couldn’t have just picked something we already know and love! But, you know, that’s all part of the foodie experience. 😇