What I Offer
Come On Into My Kitchen
For more than 25 years I’ve been perfecting vegan versions of my favorite dishes. 2020 marked my recommitment to sharing my love of life-affirming food, so come on into my kitchen, a space of creativity, love, healing, and remembrance, for my food work was born out of the loss of my mom to cancer in 1996.
Vita’s Latest Cooking Series
Recently, the 11 Street Bridge Park invited me to do a 4-part cooking series in partnership with their urban farms. For each session, I curated vegan recipes that featured produce from their farms. Destinee Johnson, program administrator, cooked along with me on camera. Maya Botchway moderated each session. which involved sharing the agenda, recipe steps, and purported, health benefits of key ingredients that I researched. I loved this collaboration because of the Bridge Park’s commitment to creating equitable access to healthy food options.
The fourth and final session of the series featured collard greens. We chopped the greens finely and preserved the nutrients by not adding any additional water to the pot. After making the greens, I showed participants some cultural fusion by making collard green...
In session one, we made an easy, delicious berry crumble that featured blueberries from the farms. The beautiful part about this recipe is that six cups of any fresh fruit will work!
Roasted butternut squash with a glaze made from maple syrup and bourbon was the focus of session two. I demonstrate how to peel and cut up the squash. We even played some bourbon trivia. The dish itself takes around 20 minutes to bake and will make a great holiday...