soft leaves
Kate RayI’m a plant-based chef and I use this newsletter to write about food and health — where health encompasses nutrition, mental balance, and the resilience of our communities. I send out biweekly essays and interviews as well as recipes for paid subscribers.
| Platform |  | Pricing | Freemium | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 302 | Subscribers | Read | kateray.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
The Secret Ingredient: Brown Sugar
There are still a few spots left at my Asian-ish pop-up this Wednesday! I just tested the dessert again and came up with a truly surprising and perfect garnish. It’s gonna be a fun night.
Salted Pistachio Cookies (v, gf)
These cookies happened because Emily is always telling me that I try to combine too many strong flavors in one dish. She’s right (sweet potato AND sesame AND honey / ginger AND molasses AND miso), so I decided to try to make a cookie that w...
Scale
I’ve got a popup dinner coming up on April 3rd! I’m cooking all my own recipes, and the meal will be Asian-ish, full of flavor, and lots of fun. The menu:
Kale+Mushroom Whole Wheat Pecan Handpies
My friend Emily recently went to Texas and brought me back some whole wheat flour from Barton Springs Mill, so all of my baking lately has revolved around trying to use it well. Whole wheat flour doesn’t have the same capacity for gluten de...
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Authors
The writers behind this newsletter.
I write and cook and sometimes code.
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