This past month in Culinary School featured everything about potatoes. Mashed, fried, baked, tournéed; you name it, we made it. I love learning new ways to reinvent the foods I enjoy; and, what's better, I love taking that knowledge and making it vegan! This post will be the first of many recipes that I learned from my time at Culinary School and converted to fit my vegan lifestyle. It's surprisingly super easy and just as creamy as it was in class. Chef would be proud. Let's

Nothing says comfort food quite like a bowl of hearty beef stew. It's a classic, and, as a child I loved the warm feeling it gave me. Beef stew meant comforters, fuzzy socks, and TV Time. It may be spring time outside, but, I love to curl up with my fuzzy pink socks and favorite book all year round. This stew is the perfect snuggle up accessory, and, it's completely vegan. What you need: 1 Pack MySoy by Yves Cubed Seitan 1 TBSP EVOO 3-4 Medium Yellow Potatoes, Peeled 1/4 Red

Sushi is e v e r y t h i n g to me. I'm pretty sure I've mourned Shrimp Tempura since day one of my vegan transition. I've also taken several moment of silence for my love of of the Rainbow Roll; sad days, people. Can vegan sushi soothe my woes? Yes, yes please! I took a little inspiration from a recent trip to Fusion (this place is amazing!); and, this weekend I decided to give homemade sushi a try. I could have slapped myself for waiting so long to try this. It was literall