Discover Food Writers Specialising in Vegetarian Cooking and Baking.
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Bits and Bites Newsletter ( Bits and Bites )
Celebrate whole foods by diving into the world of staple and seasonal ingredients, with a special focus on increasing the diversity of plants in your plate —from vibrant vegetables and hearty pulses to aromatic spices. Discover more about the ingredients that grow in our soils - their origins, uses, and more. Find easy and delicious ways to incorporate these ingredients into your everyday cooking. We’ll also explore fascinating food topics, from the science of nutrition to the joys of culinary travel.
Black Isle Baking ( Ruth Barry )
I’m a baker and writer from the Scottish Highlands, now based in California. I write about baking and, once a month, I publish an original recipe alongside a short personal essay.
I founded and ran Black Isle Bakery for nearly a decade, and I’m currently working on my first recipe book.
ChutneyLovers ( Annada D. Rathi )
ChutneyLovers is a newsletter devoted to cooking with Indian flavors.
ChutneyLovers is looking for you, if you love Indian food but don’t know how and where to start cooking it and if you want to incorporate off-beat flavors in your everyday cooking. Join the flavor party!
Look for my articles and recipes on Food52, Bon Appetit and Washington Post. My recipe, Tadka Salad Dressing was featured in Simply Genius, the third cookbook in Food52’s Genius series. Do listen to my podcast “My Simple Cooking” available on Apple podcasts.
Cook and Tell ( Amie McGraham )
A reboot of the food-letter my late mother wrote, illustrated and published for 30+ years about cooking, family and life on the Maine island I still call home. Each issue includes short stories, whimsical illustrations and printable recipes, with occasional modern-day vignettes from me. Plus, you’ll get bonus vintage issues from the archives, all emailed right to your inbox.
My cookbook, “Secret Recipes: Recipe Card Microstories,” includes 70+ recipes handpicked from my personal recipe card file and reproduced in full color, accompanied by small bites about food & friends & family.
Delicious Stuff ( Karla Jones Seidita )
More into eating than cooking? Quick and easy, fun to read recipes made from everyday ingredients garnished with a soupcon of humor. Whether beginner or pro, you’ll look like you spent the whole day in the kitchen, only you didn’t!
Home Economist Karla Jones Seidita has cooked up a very tasty life .... restaurant and bakery owner, food and lifestyle radio host, bed and breakfast owner, cookbook author and cozy mystery cookbook novel called “The Secret of the Antique China”.
Edible Living ( Sarah Copeland )
Recipes include GF options and some vegetarian and plant-based recipes
A food, travel and home focused letter from Sarah Copeland, AWARD-WINNING COOKBOOK AUTHOR and long-time contributor to the New York Times, Food Network, Food & Wine, Saveur, Real Simple, and Martha Stewart Living, among others.
Good Food At Home ( 👋simone )
A friendly dispatch of simple, seasonal + sustainable meals, tips & ideas ✨
Seasonal / International / Occasional Sourdough
Grow, Gather and Feast ( Hermione Blackshaw )
Hermione has been a life long vegetarian and now vegan for the last five years. She lives in Scotland with her husband, three young children and three ducks.
Having spent time living in Norway in her twenties, Hermione’s food is British plant based food with Scandinavian influences. When not in the kitchen she spends as much time as possible in her garden, growing vegetables and flowers.
Happy Gut Co.( Suzanne Goldenberg-Shove )
Discovering lost stories through food and exploring if our microbiome is responsible for the food that excites us. Peppered with some deliciously healthy plant recipes designed for a happy gut and mind.
Knidos Cookery Club(Paul Knidos Cookery Club )
With its meat-free dishes from around the Mediterranean and beyond, Knidos Cookery Club has been inspiring veggie nomads since 2016.
Seasonal Vegetarian ( Jackie )
I like to produce... a little too much. I create recipes with fresh, seasonal produce and learn about history, culture, and language while I’m doing it!
Tabled ( Julia Watson )
Tabled might change how you eat - for the better. It reveals what Big Food Biz would prefer you not to know - about how it works our appetites for its profit and often our poorer health. It also gives you the history of an ingredient from a related recipe, along with stories from food adventures across the world. We can take food too seriously - and not seriously enough.
I have co-written a cookbook called ‘Bruno’s CookBook’ - Recipes and Traditions from a Frenchy Country Kitchen.
The Cozy Vegetarian ( Mary Armour )
A professional cook and recipe developer for over 20 years, I share classic comfort food recipes with a vegetarian and vegan spin. If you are a lover of delicious food, welcome!
The Folklore of Food ( Sarah McDermott Brown )
Each post will also contain some delicious recipes utilising the featured ingredients or dish. I am a restaurant and private chef, so I am sharing and developing some of my favourite recipes for you to enjoy! My goal is always seasonality and sustainability, so I will be exploring the folklore of seasonal ingredients and dishes with a vegetarian and plant based focus.
The Unconventional ( Maaike Siegel )
On becoming a chef - The Aspiring Chef’s Notebook
Vanilla Black by Andrew Dargue and Donna Conroy (Vanilla Black )
The journey of setting up a ‘ground breaking’ vegetarian restaurant with stories along the way. Plus, vegetarian and vegan recipes, some basic and some technical. Think Cheddar sponge with cider gel, as well as mushroom fudge and brioche.
Yes, You Can Eat This by ( Melissa Norman )
This is for those who have food intolerances and dietary preferences (veggie, vegan, plant-based) and the loved ones who cook for them. Whether that’s every day or special occasions. Helping them to make one easy and delicious meal that everyone can eat, enjoy and share together. I’m veggie, gluten and dairy free, cooking for loved ones who are meat eaters, vegans and even the veggie reluctants.
It’s where my approach to easier, more inclusive cooking was born. You’ll find plant-forward recipes that are gluten, egg and dairy free by default but also have options for those who have different needs.