soft leaves
Kate RayI’m a plant-based chef in the Hudson Valley, and I write about cooking as a form of creative expression and a way to connect with our communities and ecosystems. I send out biweekly essays and interviews as well as recipes for paid subscribers.
| Platform |  | Pricing | Freemium |
|---|---|---|---|
| Publishes | Weekly | Issues | 343 |
| Subscribers | Read | kateray.substack.com |
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Latest Issues
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Sorghum Pear Snacking Torte (v)
Rich and toasty, perfect for a snow day snack
You Can't Do One Thing
If you live in or near Kingston, come to Unicorn Bar on Saturday! I’ll be debuting my micro-bakery RAY BAKE — there’ll be Sunflower Butter Rye Chocolate Chip Cookies / Spicy Buckwheat Gingersnaps / Toasted Pecan Linzer Cookies with Tart Che...
Sourdough Protein Bars (v, can be gf)
Crispy, crunchy, slightly tangy
The Secret Ingredient: Hands
Taisho, or Sarah, is a member of the Zen Mountain Monastery where I practice, and was appointed “Chief Disciple” (like a role model) for our last period of intensive training, which is kind of a big deal. It’s hard to communicate through te...
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Authors
The writers behind this newsletter.
Kate is a Brooklyn-based chef and cooking teacher, who loves to work with vegetables and mushrooms in fun and weird ways. Her goal is to help people of all ages learn to trust their own tastes in the kitchen and express themselves through cooking.
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