Vegan cooking and dining tips from middle America
Platform | Substack | Pricing | Freemium | Publishes | Weekly |
---|---|---|---|---|---|
Issues | 72 | Subscribers | Read | bumpkinvegan.substack.com |
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It’s fall, y’all! And you know what that means? Soup season is upon us!
Pears are not a fruit I usually buy. I have a hard time getting them to the just perfectly ripe stage, which feels like a short and fleeting window.
Kind of like a deconstructed eggplant parmigiana. Tasty and quick!
Red lentils add a creamy note to this simple meal quickly served with rice.
Other publications recommended by the authors of this newsletter.
The writers behind this newsletter.
I adopted a vegan diet after being vegetarian for many years due to a dairy allergy. Dairy is everywhere! I’m sharing my experiences navigating dining establishments and finding quality ingredients for plant-based cooking in northwest Arkansas.
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