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6 days ago | 
infobae.com | Hetty McKinnon |Alice Callahan
VegetablesVegetarianismCooking and CookbooksContent Type: Serviceinternal-truncatorLos vegetarianos de toda la vida ya lo saben: ser vegetariano significa comer muy bien. Pero si estás pensando en pasarte al vegetarianismo o simplemente a una dieta más basada en las plantas, puede que tengas preguntas, incluso preocupaciones. ¿Qué debo cocinar? ¿Cómo pienso las comidas? ¿Cómo sabré si consumo suficientes proteínas?
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6 days ago | 
nytimes.com | Hetty McKinnon |Alice Callahan
Los vegetarianos de toda la vida ya lo saben: ser vegetariano significa comer muy bien. Pero si estás pensando en pasarte al vegetarianismo o simplemente a una dieta más basada en las plantas, puede que tengas preguntas, incluso preocupaciones. ¿Qué debo cocinar? ¿Cómo pienso las comidas? ¿Cómo sabré si consumo suficientes proteínas? Una dieta vegetariana no tiene por qué estar especialmente centrada en la salud, aunque puede estarlo, del mismo modo que puede ser reconfortante y flexible.
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2 weeks ago | 
tovegetableswithlove.substack.com | Hetty McKinnon
Welcome to To Vegetables, With Love, a celebration of a vegetable life, less ordinary. ‘ Find archived recipes on my recipe index. This week’s recipe is unlocked for paid subscribers. Last day of my Spring sale - I’m offering 20% off all yearly subscriptions until June 9, 2025. June is a transitional month for me. I actually wrote about it in my upcoming book LINGER. It’s one of the twelve essays in the book, written in real time, like streams of consciousness.
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3 weeks ago | 
tovegetableswithlove.substack.com | Hetty McKinnon
Welcome to To Vegetables, With Love, a celebration of a vegetable life, less ordinary. ‘ Find archived recipes on my recipe index. This week’s recipe is unlocked for all subscribers. I’m extending my 20% off all yearly subscriptions until June 9, 2025. I am happiest when blurring the lines. I am both this and that. I am here and there. I am the definitely and the maybe. I am the past, the present and the future. I am very Chinese and also very Australian. I am an insider and an outsider. I am an alien.
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1 month ago | 
tovegetableswithlove.substack.com | Hetty McKinnon
Welcome to To Vegetables, With Love, a celebration of a vegetable life, less ordinary. ‘ Find archived recipes on my recipe index. Enjoy this 20% discount for annual subscriptions. All subscribers are important to me but those who pay enable me to do this work every single week.
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1 month ago | 
tovegetableswithlove.substack.com | Hetty McKinnon
Welcome to To Vegetables, With Love, a celebration of a vegetable life, less ordinary. ‘ Find archived recipes on my recipe index. My book Tenderheart is available from Books are Magic, Kitchen, Arts and Letters, Book Larder, Bold Fork Books and also here or here. This week’s recipe is unlocked for all. Everything is on sale this weekend, so I’m joining in. Enjoy this 20% discount for annual subscriptions.
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1 month ago | 
tasteforlife.com | Hetty McKinnon
You are here
Number of Servings: Ingredients 1 lb store-bought potato gnocchi Extra-virgin olive oil1 large bunch of asparagus (1 lb), woody stems removed, cut into 2-inch pieces Sea salt and black pepper1 cup frozen shelled edamame beans1 Tbsp chopped chivesJuice of 1 small lemon2 oz Parmesan cheese, shaved Directions Bring a large pot of salted water to boil and add gnocchi. Cook for 2 to 3 minutes, until gnocchi float to top.
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1 month ago | 
tovegetableswithlove.substack.com | Hetty McKinnon |Erin Gleeson
Thank you to everyone who joined and I for our creative lunch hour yesterday. What an honor it was to paint along with Erin, whose book The Watercolor Feast has given me so much joy over the past few months. I am new to watercolor (and had never painted before prior to February of this year) but dabbling in paint and water has introduced a simple daily practice that flexes a creative muscle I didn’t know I had. Thank you for creating this delightful book Erin.
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1 month ago | 
tovegetableswithlove.substack.com | Hetty McKinnon
Welcome to To Vegetables, With Love, a celebration of a vegetable life, less ordinary. ‘ Find archived recipes on my recipe index. My book Tenderheart is available from Books are Magic, Kitchen, Arts and Letters, Book Larder, Bold Fork Books and also here or here. This week’s recipe is unlocked for all. In 2015, not long after arriving in Brooklyn, I took a kimchi workshop at a local art studio.
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1 month ago | 
tovegetableswithlove.substack.com | Hetty McKinnon
Welcome to To Vegetables, With Love, a celebration of a vegetable life, less ordinary. ‘ Find archived recipes on my recipe index. My book Tenderheart is available from Books are Magic, Kitchen, Arts and Letters, Book Larder, Bold Fork Books and also here or here. This week’s recipe is unlocked for all. On a recent unseasonably warm Spring Friday, I met a friend and colleague for a spontaneous midday drink. A chilled rose for him, an iced hibiscus tea for me.
