Young woman shopping for vegetables and flowers at outdoor market
Deviled eggs garnished with chopped herbs on a plate with a creamy sauce.

Plant-Based Recipes For Everyday Cooking

A layered dessert in a clear glass with chia seed pudding at the bottom, followed by whipped cream, caramel or butterscotch sauce, and topped with chopped nuts. There are apples and pears in the background and a spoon in front on a wooden surface.
A plate of fresh fruit garnished with nuts, including blood orange slices, pomelo, radicchio leaves, and thinly sliced endive, topped with honey drizzled from a honey dipper.

Golden Roasted Celeriac Steaks with Creamy Harissa Tahini

Cozy Apple Pie Chia Pudding 

A bowl of vibrant orange mashed sweet potatoes garnished with fresh herbs, seeds, and a dollop of cream with herbs at the center.
Modern kitchen with a wooden island, open shelving with dishes and plants, stone wall backsplash, large windows, pendant lights, and hardwood floors.
A woman holding a white fluffy cat in a bright kitchen with stone wall, open wooden shelves, and a white countertop with a vase of green hydrangeas.

Eating With The Seasons

A glass of orange juice with a slice of lemon garnished on top, placed on a wooden surface.
A close-up of a fresh taco salad with lettuce, radish slices, chickpeas, avocado slices, and a creamy dressing, served on a white plate.
Plate of grilled eggplant rolls filled with a creamy mixture, garnished with pomegranate seeds and fresh herbs.

Glow Juice: Carrot, Citrus, Apple, and Ginger Skin Boosting Drink

Little Gem Salad With Watermelon Radish and Silken Tofu Miso Dressing

Bowl of yogurt topped with fresh figs, raspberries, blueberries, blackberries, pumpkin seeds, granola, fresh mint leaves, and a drizzle of honey.

Roasted Honeynut Squash Dip with Sumac Tahini, Seeds and Fresh Herbs

Bright Winter Citrus Salad With Blood Orange Honey Mustard Dressing

What to Eat Today

Arugula Artichoke Salad with Lemon Dijon Vinaigrette

Roquette arugula sets the stage for this bright, briny, and deeply satisfying salad. Tender artichoke hearts and silky hearts of palm bring a subtle, almost meaty bite, while freshly grated Parmesan melts into every layer. Everything is tossed in a luminous lemon-Dijon vinaigrette, coating each leaf and fold with fresh, layered flavor. Crisp, nourishing, and quietly hearty, it’s one of those salads that feels light yet deeply satisfying.

See REcipe

Hi, I’m Victoria — a chef and holistic health coach in New York City. I specialize in seasonal, plant-forward cooking that’s nourishing, flavorful, and practical for everyday kitchens.

I’m passionate about helping home cooks bring more plants into their meals through wholesome, flavor-forward recipes that celebrate seasonal ingredients.

Through my recipes, content, and easy tips, my mission is to make wholesome, nourishing food approachable, satisfying, and fun for every home cook and family.

Hi, Welcome!

About Me

Plant-Based Comfort Food

A soup bowl of High-Protein Vegan Spiced Lentil Soup with Gluten-Free Croutons.
Baked chicken breasts topped with tomato sauce and garnished with fresh herbs in a green ceramic dish.

High-Protein Spiced Lentil Soup With Gluten-Free Croutons

Hearty Buckwheat, Mushroom & Tofu Stuffed Cabbage Rolls

A bowl of chickpea and collard greens curry topped with a dollop of yogurt, fresh mint leaves, and red pepper flakes.
A bowl of roasted Romanesco broccoli topped with pomegranate seeds and chopped nuts, drizzled with olive oil.

Easy Pan-Roasted Romanesco With Roasted Grapes, Marcona Almonds, & Tahini Yogurt

Golden Turmeric Coconut Chickpea Stew with Kale & Swiss Chard

Kitchen countertop with a gas stove, a green dish towel hanging from the oven handle, and decorative items like a vase of flowers and ceramic trays.
ALL SEASONAL RECIPES

Rolled Eggplant With Walnut & Farmer’s Cheese Filling

Coconut Yogurt Bowl With Berries and Spiced Grape Compote

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@victoriasearthkitchen