Itsyourseason.life

Itsyourseason.life Lisa is a Certified Vegan & Plant-based Chef and author. ItsYourSeason.life is a lifestyle website written by Lisa Boesen MA, and certified vegan chef.

Through recipe creation, podcasting and videos, she leverages 35 years of healthcare experience to bridge the culinary wonders and benefits of a plants-based lifestyle to the modern mature audience! Lisa’s mission is to leverage 35 years of clinical and performance-improvement healthcare experience with healthy eating. In her writings and cooking,she bridges the culinary wonders and benefits of a plants-first lifestyle with the real world of work, family, and fun!

Sometimes comfort food isn’t planned—it simply emerges from whatever’s waiting in the pantry and fridge. A few ingredien...
12/02/2025

Sometimes comfort food isn’t planned—it simply emerges from whatever’s waiting in the pantry and fridge. A few ingredients come together, and suddenly you’ve got a little yum and a touch of wow.
• Leftover Eggroll wrappers from another project
• A quartet of vegan cheeses—boursin, ricotta, parmesan, and feta—bringing creamy depth
• Fresh herbs for brightness
• A jar of plant-based bolognese, balanced with a touch of Maggi and a porcini bouillon
• Edges trimmed playfully with craft scissors, because why not?
It may sound a bit unconventional, but shaping something beautiful, creamy, and saucy is a peaceful way to savor a Sunday evening.
A glass of Sangiovese alongside, completing the ritual.
Video coming soon. 🙂

•


Sometimes comfort food isn’t planned—it simply emerges from whatever’s waiting in the pantry and fridge. A few ingredien...
12/02/2025

Sometimes comfort food isn’t planned—it simply emerges from whatever’s waiting in the pantry and fridge. A few ingredients come together, and suddenly you’ve got a little yum and a touch of wow.
• Leftover Eggroll wrappers from another project
• A quartet of vegan cheeses—boursin, ricotta, parmesan, and feta—bringing creamy depth
• Fresh herbs for brightness
• A jar of plant-based bolognese, balanced with a touch of Maggi and a porcini bouillon
• Edges trimmed playfully with craft scissors, because why not?
It may sound a bit unconventional, but shaping something beautiful, creamy, and saucy is a peaceful way to savor a Sunday evening. And yes—there’s a glass of Sangiovese alongside, completing the ritual.
Video coming soon. :-)

•


She drifts amidst usGently swaying cream and goldGuarding the blue night.
11/26/2025

She drifts amidst us
Gently swaying cream and gold
Guarding the blue night.

Sourdough tartine layered with green chickpea hummus, Whole Foods 365 plant‑based chicken, a sprinkle of Penzey’s sandwi...
11/18/2025

Sourdough tartine layered with green chickpea hummus, Whole Foods 365 plant‑based chicken, a sprinkle of Penzey’s sandwich seasoning, Forevergreen basil microgreens, and a finishing touch of Violife vegan Parm.

Autumn’s last tomatoes, roasted in garlic and olive oil, joined by Healthy Harvest olives and tangy fermented cukamelons.

A simple plate of leftovers and lasts—no cooking, just thoughtful assembly. Affordable, nourishing, and full of flavor.

Leftover Love: Mix, Match & Magic ✨ Daily eating can be simple, joyful, and sustainable—just mix and match your leftove...
11/16/2025

Leftover Love: Mix, Match & Magic ✨

Daily eating can be simple, joyful, and sustainable—just mix and match your leftovers. It saves money, reduces waste, and nourishes both you and the planet.

Think: roasted purple cauliflower tossed with broccolini and crisp sugar peas, paired with last night’s takeout chow mein and Just Egg sesame ginger chicken.

I love cooking from scratch and experimenting in the kitchen, but it’s just as important to honor what we already have—no food, or money, wasted.

I have found a dream of beauty at which one might look all one's life and sigh. Isabella Bird
11/14/2025

I have found a dream of beauty at which one might look all one's life and sigh.
Isabella Bird

Cabbage often gets overlooked, yet it’s packed with sulforaphanes and flavor. Here, it’s braised in a fragrant broth of ...
11/14/2025

Cabbage often gets overlooked, yet it’s packed with sulforaphanes and flavor. Here, it’s braised in a fragrant broth of herbes de Provence, paired with potatoes, cannellini beans, and a classic mirepoix of carrots, celery, onion, and garlic.

On the side, ripe tomatoes soak in garlic‑infused olive oil, finished with fresh basil microgreens. A homemade baguette rounds out the meal, perfect for dipping.

A glass of Spanish wine completes the table, best enjoyed with a good view.





🍁 A Taste of Thanksgiving, Plant-Forward and JoyfulToday’s recorded LearnitLive class offered a fresh take on tradition,...
11/13/2025

🍁 A Taste of Thanksgiving, Plant-Forward and Joyful
Today’s recorded LearnitLive class offered a fresh take on tradition, with dishes that honored the season and nourished the soul.
To start: Brussels sprouts briefly roasted for a bit of caramel, tossed with Cointreau-soaked cherries, honeyed pecans, and shallots.
For the main: We brought together the Three Sisters—corn, beans, and squash—in a vibrant trio: saffron polenta, black beans with chocolatey spice, and roasted delicata squash. A garnish of microgreens and then pomegranate for a punch of color and tartness.
To finish: For dessert, a playful nod to nostalgia—Sweet Potato Surprise from the 90s updated with new spices and served in a martini glass with a Biscoff crumble.
⏱️ One hour to prep. One hour to cook.
✨ A celebration of flavor, ease, and togetherness.
Thanksgiving never felt so good—or so good for you.













Click on the link 🔗 in my bio to watch the recording!

🍁 A Taste of Thanksgiving, Plant-Forward and JoyfulToday’s recorded LearnitLive class offered a fresh take on tradition,...
11/12/2025

🍁 A Taste of Thanksgiving, Plant-Forward and Joyful
Today’s recorded LearnitLive class offered a fresh take on tradition, with dishes that honored the season and nourished the soul.
To start: Brussels sprouts briefly roasted for a bit of caramel, tossed with Cointreau-soaked cherries, honeyed pecans, and shallots.
For the main: We brought together the Three Sisters—corn, beans, and squash—in a vibrant trio: saffron polenta, black beans with chocolatey spice, and roasted delicata squash. A garnish of microgreens and then pomegranate for a punch of color and tartness.
To finish: For dessert, a playful nod to nostalgia—Sweet Potato Surprise from the 90s updated with new spices and served in a martini glass with a Biscoff crumble.
⏱️ One hour to prep. One hour to cook.
✨ A celebration of flavor, ease, and togetherness.
Thanksgiving never felt so good—or so good for you.













Watch the 60 minute recording here!
https://www.learnitlive.com/en/Class/Thanksgiving-Naturally-A-Plant-Based-Feast/27208?ref=13811-3a835e0a57ba23a204dea350d2a53bd78d922e8c

Leftover magic meets plant-forward flair 🌶️✨ Cheese filling from today's class pasta bite found new life inside chili r...
11/12/2025

Leftover magic meets plant-forward flair 🌶️✨
Cheese filling from today's class pasta bite found new life inside chili rellenos, crisped to golden glory with a silken tofu “egg” bath. Topped with salsa crema (yes, more silken tofu!) and served with black beans, caramelized plantains, and a corn-squash-cuke medley.
Call it fabulosa. Because it is.

PlantBasedPerfection

Another wonder dinner in less than an hour and it tastes like you have braised for hours. Fennel, leek, garlic, vermout...
11/11/2025

Another wonder dinner in less than an hour and it tastes like you have braised for hours. Fennel, leek, garlic, vermouth, not pork broth, silken soft tofu white ragu sauce over campanelle tossed with olive oil and pepper. One for the books and definitely company worthy









The best is the porkish tenderloin. Thaw, shred, low simmer with a mirapoix, Vermouth and smoked tomatoes. Serve over v...
11/11/2025

The best is the porkish tenderloin. Thaw, shred, low simmer with a mirapoix, Vermouth and smoked tomatoes. Serve over vegan cheese ravioli made with leftover wonton wrappers. A side of broccolini and a glass of primitivo.
Definitely company worthy.
Thank you , and .
Dinner in 60 minutes.









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