Food Blogger Interview: Joshua of Being Vegan

In today's interview, we hear from Joshua Parker of Being Vegan to learn about his community recipe site where anyone can find the latest vegan news and delicious vegan recipes.

Tell us about your food blogging goals: What are they? How are you accomplishing them?

I want to make people aware that vegan food can be delicious as well as healthy. I also try to use very minimal processed ingredients. Most people think that vegans are hippies and that we eat grass. Vegan food does not have to be bland and can be just as tasty as their non-vegan counterparts. Every now and again, one of friends will tell me that they've made one of my recipes and that it was delicious. So, I am trying to accomplish this one friend or one kitchen at a time.

Who is your foodie hero and how do they inspire you?

My foodie hero is Alton Brown. I loved watching his show Good Eats because he gets into the science of cooking and as a vegan that is important. Since I don't use dairy products, understanding the science behind cooking and baking helps me to become a better cook as well as understand what I can substitute for dairy.

What ethical food issues get you talking with your friends and family?

It is veganism. The conversation is hardly ever around ethical issues for going vegan but more so around cooking and food.

Describe your all-time favorite recipe.

One of my favorite recipes is okra and tomato soup. I group up on this and it is actually one of my favorite soups because it includes two of my favorite vegetables or I should say two of my favorite fruits. Furthermore, with this soup you have to have a side of cornbread. That is a must. It is just a very simple recipe with okra, tomatoes, a pinch of salt, a pinch of sugar, and a pinch of black pepper. You could also flavor it with tempeh bacon or with some other type of flavorful faux meat.

How many cookbooks do you own and which do you reach for most often?

I own about 10 cookbooks, and I only use one of them on a regular basis which is called Fresh from the Vegan Slow Cooker by Robin Robertson. I love looking through the others, but I always walk away uninspired by the recipes. I love the slow cooker book because it contains a plethora of bean recipes, and I love beans. I think the other reason why I love the slow cooker book is because the recipes are simple, and I don't have to baby sit a pot. I can just put stuff in a slow cooker and not worry about it until 5 or 8 hours later.

What's next? How will you make yours the best food blog in town?

I think this will take several reasons: take great photos, continue to create delicious and healthy recipes, and make sure that there are no mistakes in the recipes, and lastly, make sure they are simple to make. Most of us are busy individuals constantly on the go. So, I am always trying to come up with quick meals that are easy to make and have depth.

Quinoa Pilaf

Quinoa pilaf is a very savory dish. It contains a complimentary blend of different textures and flavors that will tickle the taste buds.

by beingvegan

Rich and Dense Dark Chocolate Brownies

This recipe makes the most deliciously rich and dense dark chocolate brownies you will every taste. If you don’t like the taste of pure dark chocolate, you can substitute it for Baker’s Unsweetened Chocolate.

by beingvegan