Kisatheveganizer
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Wellness without compromise
09/13/2026
WE SOLD OUT! š
Yesterdayās Fall Veg Fest at Riley Park was absolutely amazing! We brought our vegan pot pies, peach cobbler, and apple crisp - you guys brought your appetites and amazing energy! Every single dish sold out before the end of the night š«¶š½šš½
Thank you to every single customer who purchased from us yesterday or just stopped by with encouraging words! A big thank you to VegMichigan | Vegan in Michigan for hosting such an awesome event.
Follow us to stay updated on our next event! š±
08/30/2026
š± Plant-based food gets a bad reputation for being bland. Todayās demo was proof that couldnāt be further from the truth!
We hosted a plant-based cooking demo, starting with a walkthrough of the 31 must-have staples every plant-based pantry needs to build big, bold flavor from scratch.
Then we put it into practice, making:
š§ Plant-based butter, completely from scratch
š® Tofu tacos packed with flavor
š° Vegan hummingbird cake for a sweet finish
Because when you have the right ingredients and the right techniques, plant-based food doesnāt taste like a compromise ā it tastes and looks incredible.
Want this experience for your group or event? š© DM us to book your demo!
See you at Riley Park in Farmington on September 12th from 5pm to 9pm
This Fall Food & Fun Night event is hosted by VegMichigan
Weāre bring you a sumptuous Chickān Pot Pie, warm Apple Crisp, and the last of the summerās peaches in our Peach Cobbler & handmade Ice Cream. We have all the best goodies to start the Fall!
Weād love to see your faces. Weāre getting to know many of you pretty well and others weāre eager to meet for the first time.
Come check us out and enjoy a beautiful evening filled with dinner AND dessert!
08/27/2026
AI said this was a chicken taco.
Itās not!
I spent last weekend with 14 women on a mission to learn how to gain more control over their bodies. And food played a central role!
It was my privilege to teach plant-based cooking principles and to help them open their palates to the possibilities of taking better control of their health.
These tofu tacos were an absolute hit! Iām not exaggerating when I say that EVERY person there expressed surprise, delight, and hope that they could make healthier options available for themselves and their families.
āWow! I actually prefer this to what I had last night at the restaurant!ā This or some version of this was repeated throughout the weekend.
What seemed to move these folks most was the joy of knowing that it was delicious, the texture was RIGHT, the quality of the food was high and healthy, and it was much easier than theyād thought it would be to repeat at home.
If you need to know and experience the same type of education, information, and demonstration just send me a message.
I teach plant-based cooking principles to chefs and home cooks.
No gatekeeping here:
Need to know how to make tofu feel and chew like ground meat?
Need to understand plant-based staples and how to use them?
Need to find plant-based alternatives to your favorite omnivore dishes?
Message me!
I have over 25 years of experience cooking plant-based food. And I cook with the rules my grandmothers passed down to me.
Whatever youāve got cooking, Iām sure we can Veganize it!
We want to be your first and last thought when you think of plant-based menus. š±
Earlier this month, we invited 9 Detroit restaurant owners, operators, and consultants to Letās E.A.T, a 100% plant-based meal. And guess what? The meat was not missed! š„
Thank you to Michael Tuohy of Fullhouse Hospitality for joining us and for your kind words.
Want in on the next Letās E.A.T.? Follow us for updates!
THE SCIENCE IS IN!
Looking to heal your gut and reduce inflammation?
Eat a diversity of whole plant foods!
Get 30 or more whole plant foods per week and see your body change and your functioning improve.
In the U.S., we tend to repeat the same foods at every meal in a variety of ways instead of getting a variety of whole plant foods distributed throughout the day.
In other words, we repeat chicken, cow, pig over and over again via eggs, sauces, cheese, milk, cream, dressings, and this doesnāt even include the meat of choice we put on the plate.
Check your plateā¦
Is your Alfredo sauce cow-based (milk & cream)?
Is your salad dressing chicken-based (mayonnaise)?
Is your dessert pig-based and cow-based (gelatins, cheeses, and creams)?
Sometimes we can plan to improve our health and inadvertently end up sabotaging our goals. Be intentional about your plate this week. Count your Whole Foods, not your Calories!
Todayās Lunch Diversity:
Wheat
White Miso (fermented soybeans, rice and/or barley, and kojiā which may all count separately š¤·š½āāļø)
Carrot
Celeriac
Parsley
Onion (fresh & powdered)
Garlic (fresh & powdered)
Lemon
Nutritional Yeast Flakes (inactive, edible strain of fungus)
Pea tendrils
Broccoli
Mustard seed
Red Pepper Flakes
Need to learn to make the most delicious and body-beneficial plant-based dishes?
Whether for yourself and your family at home or in the food service business as a chef or operator, Iām here to help!
Reach out here on IG or Facebook or email me Kisa The Veganizer šš±
08/09/2026
Thatās a wrap on Letās E.A.T. 2! š±
Today was about proving something I believe with my whole heart ā that plant-based food isnāt a compromise. Itās flavor, itās craft, itās quality, full stop.
Seeing plates cleaned and recipes requested by people who donāt even eat vegan? Thatās the whole mission in one moment. š«¶š½
To the restaurant owners, entrepreneurs, influencers, and food lovers who filled that room ā thank you. That mix of minds and stories under one roof is rare, and itās not lost on me.
This wasnāt just a meal. It was proof. This is just the beginning. šæāØ
08/09/2026
Thatās a wrap on Letās E.A.T. 2! š±
Today was about proving something I believe with my whole heart ā that plant-based food isnāt a compromise. Itās flavor, itās craft, itās quality, full stop.
Seeing plates cleaned and recipes requested by people who donāt even eat vegan? Thatās the whole mission in one moment.
To the restaurant owners, entrepreneurs, influencers, and food lovers who filled that room ā thank you. That mix of minds and stories under one roof is rare, and itās not lost on me.
This wasnāt just a meal. It was proof. This is just the beginning. šæāØ
Delighted to host the 2nd Letās Eat & Talk eventā¦ chefs, community members, many of them new friends! Iām eager to open my home again and invite conversation around plant-forward thinking and dining.
Weāll discuss elevating plant-based offerings for every type of menu, sustainability practices that are easy to incorporate, and how to turn a big fat profit by shrinking the budget on expensive animal-based proteins.
I canāt wait to hear perspectives and ideas about whatās needed in the foodservice space right now and the innovation it will take to make it happen.
If you donāt have a seat at this table, but youād like to be included in the next Eat & Talk, I hope youāll message me right now. Iād like to hear your perspective and share my table with you!
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701 S. La Brea
Inglewood, CA
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