Plant Based: In Practice
Rileyplants and prose.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 82 | Founded | 3 years ago | Last Issue | a year ago |
| Active | |||||
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plantbasedinpractice.substack.comLatest Issues
Black & White Cookies
New York, I love/hate you.
Winter is my favorite time to be in New York. As I sit here writing this tonight, snow is coming down lightly outside — with the lights dimmed in my apartment, I can see it falling in the foreground of the glare...
I Dip, You Dip...
We (triple) dip.
Taylor Swift is going to the Super Bowl again, and I was going to watch until the NFL decided to scrap the “end racism” message from the broadcast. I’m not surprised — it was always a hollow message — but that’ll do it for...
Umami-Rich Caesar Dressing
Plus, the key to making great croutons.
It’s still January. I know you’re eating a lot of salads. You know you’re eating a lot of salads. I for one, am always eating a lot of salads. There’s no reason for them to be boring.
Soup as a Form of Meditation
A very good ribollita recipe.
My year has been off to a slow start, but that’s what I’m going for. My goal this year is to live a slow, quiet, and authentic life (or as slow and quiet as you can get living in New York). For me, this starts...
Good Luck, Babe!
Beans—for good luck and good structure.
If you took ten-year-old Riley aside and told her that one day she’d be actually enjoying a plate of stewed black-eyed peas and bitter broccoli rabe, her eyes would’ve rolled into the back of her hea...
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Authors
The writers behind this newsletter.
recipe developer, writer, food stylist, and textbook sophia petrillo. coming to you from brooklyn, NY
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