The Vegan Professor

The Vegan Professor From elk-eater to plant-eater. Professor by day, vegevangelist by night.

It arrived! It’s so pretty (and functional)! Le Creuset’s coastal blue ombré color matches Smeg’s baby blue pretty well....
03/15/2026

It arrived! It’s so pretty (and functional)! Le Creuset’s coastal blue ombré color matches Smeg’s baby blue pretty well. 😍💙

03/13/2026

We’re excited to share that the market accepts SNAP/EBT, making it easier for everyone to shop fresh and local. Even better, we offer Double Up Food Bucks, which means we will match your SNAP dollars up to $30 per day.

That means $30 in SNAP can turn into $60 to spend on eligible foods at the market. Stop by the information booth when you arrive to learn how to use your SNAP benefits and take advantage of the match.

03/13/2026

Currently getting these monthly!

Everything popped out nicely! I’m storing in a 2 gallon silicone reusable bag which held 19.5 cups of pickle and dumplin...
03/11/2026

Everything popped out nicely! I’m storing in a 2 gallon silicone reusable bag which held 19.5 cups of pickle and dumpling soup.

The 13 year old: these are amazing! *wolfing down some spice cake*Me: you’re welcome for the vitamins (I mixed Ella Olla...
03/10/2026

The 13 year old: these are amazing! *wolfing down some spice cake*

Me: you’re welcome for the vitamins (I mixed Ella Olla vitamins in them)

Her: *shocked* you’ve GOT to stop doing that.

She claims to be able to tell when I put vitamins in and when I don’t. But the experiments determine that’s a lie 🤣

Nearly 20 cups of leftover pickle and dumpling soup going in my new !I’m using 1 and 2 cup portions for the freezer. I c...
03/10/2026

Nearly 20 cups of leftover pickle and dumpling soup going in my new !

I’m using 1 and 2 cup portions for the freezer. I can leave in the containers (they come with lids) or pop out into my new 2 gallon silicone bags.

No more getting sick of the same food every night and stressing about what’s going bad in the fridge. Batch cook, freeze, and grab a different cube every night.

Soup base is:

✔️ pickles
✔️ pickle juice
✔️ potatoes
✔️ carrots
✔️ water
✔️ sour cream (I made mine fresh from cashews)
✔️ flour
✔️ garlic and chive seasoning
✔️ a dash of cayenne pepper
✔️ extra protein soy milk
✔️ salt and pepper
✔️ vegan butter

Dumplings
✔️ bread flour
✔️ baking powder
✔️ salt
✔️ butter
✔️ extra protein soy milk

Topped with:
✔️ vegan mozzarella cheese

Asparagus patch is producing!
03/04/2026

Asparagus patch is producing!

New bigger stockpot = more meal prepping. After we ate well for dinner, I ended up with 10 extra 2-cup portions of lemon...
03/01/2026

New bigger stockpot = more meal prepping. After we ate well for dinner, I ended up with 10 extra 2-cup portions of lemon miso butter beans. These are going in the freezer because I still have 5 portions of lentil stew leftover from my last batch cooking.

Roughly (because I don’t really measure)
👩‍🍳 2 lb bag of dried butter beans, prepared
👩‍🍳 lemon pepper
👩‍🍳 lemon juice
👩‍🍳 can of unsweetened coconut cream
👩‍🍳 white miso paste
👩‍🍳 garlic chive seasoning
👩‍🍳 salt
👩‍🍳 vegetable broth (I used my leftover broth from a vegan pork recipe I did earlier in the day)

I did just purchase Souper Cubes to better freeze in the future!

It’s a good day when you get to vote AND get Le Creuset in the mail!
02/20/2026

It’s a good day when you get to vote AND get Le Creuset in the mail!

Next loaf loading! This is a spirulina/beet swirl. It’s on its 20 min rest before being rolled up and proofed in the Pul...
02/15/2026

Next loaf loading!

This is a spirulina/beet swirl. It’s on its 20 min rest before being rolled up and proofed in the Pullman pan.

❤️ l

A slightly pink sandwich loaf for Valentine’s weekend. Natural pinkness thanks to beet powder.
02/15/2026

A slightly pink sandwich loaf for Valentine’s weekend. Natural pinkness thanks to beet powder.

Carrot and zucchini fritters3.5 cups mixed shredded zucchini and carrots1 tsp salt 1 cup flour 2 tbs ground flax 1/4 c n...
01/14/2026

Carrot and zucchini fritters

3.5 cups mixed shredded zucchini and carrots
1 tsp salt
1 cup flour
2 tbs ground flax
1/4 c nutritional yeast
A dash of oil
Salt and pepper to taste

Served with cashew cream and meadow garlic

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