Feasting at Home is a whole foods recipe blog with hundreds of seasonal, plant-rich, globally-inspired, whole-food recipes. My hope is that this website will be a useful resource to inspire you to create your own simple healthy feasts at home and with others.
Where healthy meets delicious! || Contact: sylvia@feastingathome.com
Hi! I’m Sylvia Fountaine, professional chef, former restaurant owner, and caterer, recently turned full-time blogger, based in the Pacific Northwest, and here is where you’ll find hundreds of seasonal, plant-rich, globally-inspired, whole-food recipes.
Whether you are vegan, vegetarian, pescatarian, paleo, keto, flexitarian or omnivore – we can all agree on one thing: cooking meals from scratch, using fresh wholesome ingredients is one of the most nourishing gifts we can give ourselves and our families.
And you’ve been telling me how challenging this can be! Many of you lack the time, energy or inspiration. Some of you are bored and stuck in a rut, or perhaps somewhere along the way, lost your love of cooking. Believe me, I’ve been there and I totally get it.
Working in the food industry for over 25 years (starting Mizuna Restaurant with Tonia, then creating Feast Catering Co.) I’ve learned a few tricks of the trade to help cooking become a little more simple and more enjoyable.
Cooking doesn’t have to be complicated, stressful or require hours of time. Wholesome meals can be easy and approachable, without compromising flavor or beauty. I’m so excited to share how!
My goal is to help you feel successful in the kitchen and perhaps cooking can even become the best, most relaxing, and creative part of your day- a joy instead of a chore.
Food Philosophy:
Though I try to eat mostly plant-based (see our Plant-Based Recipe Guide), I don’t judge or label foods as “good” or “bad.” I simply try to eat foods that make me feel energetic, alive, light and joyful. These are usually plants!
Even though I had a vegetarian restaurant for 10 years and often eat plant-based during the week, as a chef I want to try and experience everything. So I don’t like to label myself or create rules for myself. I’m also married to a wonderful carnivore, Brian. Sometimes I’ll adapt our meals so he can have meat, and keep mine vegetarian- one meal, two ways.
- Know that I will never try to convince you to eat one way or another… what you eat is your business! I understand there are many paths to health. We are all so different genetically, and our bodies have different needs. My husband does better with a plant-rich, higher-protein diet, but I do better with a lower-fat Mediterranean Diet. There is no one right way for everyone. I do love sharing things I stumble on, but there is never any pressure, ever! I really have no agenda here. I just want your food to taste good! Haha! 😉
- As a chef, what inspires me most is seasonal, local produce. This is because local produce, grown in its true season, as close to YOU as possible, always has the BEST flavor and the most nutrient density. Conventional grocery store produce is bred for ‘”looks” and long-distance travel.
- When you start with ripe seasonal ingredients at their peak of flavor, they can be treated so simply in the kitchen. Not only will the end result taste better, but it’s also a beautiful way to embrace the seasons and cycles of the earth. A very grounding way of cooking and being in the world. (Tip: It is the one thing you can begin doing immediately that will elevate your cooking.)
- Many recipes are globally inspired. I’m hearing that you are very intrigued by global cuisines, but are turned off by complicated processes or hard-to-find ingredients. I was raised in Los Angeles by a Finnish mother and Egyptian father, both right “off the boat.” We traveled extensively and they both loved to cook and entertain. They were also very frugal- every single thing was made from scratch, nothing was wasted, yet somehow they created the most amazing meals. They showed me how the humblest of ingredients could be turned into a feast, utilizing a wide array of vegetables and herbs and spices. When my husband Brian and I travel, it always revolves around food and culture. We love experiencing different, often exotic, cuisines, learning new techniques and I am so excited to share this with you! That’s why you’ll find a lot of globally-inspired recipes here.
- AND YES, occasionally I’ll throw in a few comfort food recipes that may not seem very “healthy” on the surface because I’ve found… there are times in one’s life when “comfort food” is actually comforting, on a soul level. When my sweet old mom passed away several years ago, my dear friend Sonna brought over her Four-Cheese Macaroni and Cheese. It was the only thing that would go down after days of not eating. To this day, I believe that was the most healing, nurturing thing I could have put into my body at that time – and I’ve never forgotten it.
Cook simple and smart:
ADAPTABLE RECIPES: With so many mixed households – vegans and meat-eaters – both living under the same roof, cooking can get so complicated. So I’ve started creating “adaptable” recipes to help make cooking easier (one meal, two ways) and hopefully enjoyable again. For more of these kinds of recipes – visit the “Adaptable” category.
HEALTHY EASY DINNERS: Most of you have shared how short on time you are. I get it. Most of the recipes here in the last few years are geared towards you! Time-saving, healthy recipes that can be on the table in 30 minutes or need very little hands-on time. I created a category just for you “Fast and Easy Dinner Ideas”
Other Posts you may find helpful: “Make Life Simple” Sheet Pan Dinners, Instant Pot Recipes and Packable Healthy Lunches!
Cooking is Nourishing (to the soul):
There are days like Sundays when some of us truly enjoy spending time in the kitchen while something slow roasts in the oven for hours – and you’ll find those recipes here too because they are nourishing on a soul level. Cooking, if we allow it, can center and ground us, and bring us back to ourselves. In this day and age, we need this.
Even back when I was catering, after big stressful events on my days off when I felt totally exhausted, I would often find myself back in my home kitchen simply making a pot of soup or baking a loaf of bread. Cooking can be incredibly restorative and healing when we allow ourselves the time to be present.
And for some, cooking is the one creative thing we get to do during the day. Soul-satisfying! My hope is that you experience this incredible joy for yourself. I like to think what we put into our bodies becomes a part of us. Not just the food itself, but the energy we put into the food. It can be such a loving thing… cooking. A grounding place to be when the world feels as if it is crumbling around us.
This is why I share quotes here on the blog, little nudges to go within and simply listen because the deepest truths can be found inside ourselves. Cooking has become a gentle practice for me to still my thoughts, become present, reconnect with the peace within. When I do this, not only does it help restore me, it inevitably affects those around me, without even saying a word. People, especially those who live with us, can feel our energy. This simple act affects those around us and carries into the rest of the evening.
Cook with Us!
I’m so excited to have you be a part of our community! Subscribe to the blog below, and receive a free gift (a Plant-Based Recipe Guide). Our latest recipes will be sent out each Saturday morning. Be sure to check your spam folder or promotions tab, if you don’t see them. That is it! There is no cost, it is totally FREE to everyone. (Wondering how this is free? Scroll down.)
We’ve Been Featured On:
Huffington Post, Fitness Magazine, Buzzfeed, Good Housekeeping, Pure Wow, The Kitchn, Brit.co, My Domaine, Country Living Magazine, Eating Well, Self, The Every Girl, Elle (France), Prevention, Self, Women’s Health Magazine, Shape, The Feed Feed, Tasty Co., Taste of Home, Delish, Food Revolution, Parade, Domino, Simple Most
Comments from our community members:
“I have been following your blog and emails for many months now. Your pictures are inspiring, your recipes are DELICIOUS, and I don’t know what I’d do without you! I have two small kids, a crazy busy work schedule, and I rely on your recipes to feed my family – literally! I have used many different sites to inspire my cooking, but yours has been consistently the BEST. I just wanted to thank you – you keep me going!!” Christina
Sylvia! I have to tell you that my husband was just referred to a cardiologist who is starting him on a cholesterol-lowering med, so I am now even more diligent about menu planning for us. Your veggie-leaning recipes are absolutely the way I want to eat – and he has recently embraced tofu and the extra veggies in our meal rotation – many of them from your delicious recipes. I will be leaning heavily on you for interesting, tasty, healthy recipes to feed my protein-, spice-, and flavor-loving man. 🙂 I know I’ve thanked you many times, but thanks again for your talent, creativity, beautiful photos, and generosity in sharing it all with us! ~Lori Decker
“Your recipes have helped change the way I cook, shop, and eat. I used to love overly complicated French cooking—expensive, time-consuming, and a little risky when guests are coming. Now life is simpler, healthier, and far tastier! I love that I have things in my kitchen like miso, sumac, zaatar, dashi, coriander…and that I use them regularly. They used to be mysterious and “off-limits.” Not anymore. I think we (society) can be a little too precious about food. I love what you say about not moralizing it. It’s truly a privilege to have access to fresh produce and high-quality food items. I really do rejoice in food. It’s a thrill to prepare really healthy dishes and watch people I care for scrape their plates clean and marvel at flavors and combinations they never expected to like, let alone crave. That’s thanks to you!”
“Your blog has been most helpful in the following ways: Sheet pan meals are a revelation. The sauces make all the difference in the world. The versatility and adaptability of your recipes are a dream. The new flavors are exciting, like Indian and Asian. You make it so easy to use tofu, which I love but used to have difficulty preparing in a way that tasted as good as at restaurants. Your turmeric broth is a staple. I make it at least once a month. ” Susanna
“I found you online 18 months ago and I love, love, love all the recipes I have tried so far and my husband can’t be happier. My husband and our guests thank you over and over. Who thought I would get goosebumps from reading your recipes! P.S. I’m 71 years old and never enjoyed cooking until I found you! Love at the first recipe❤”
“Thank you for giving your recipes life and bringing your creations out into the world! They bring back a new-found joy for cooking and I feel extremely inspired to try out many more and come up with new ideas myself. May you keep on inspiring others along with you. You surely did with me.” Caroline
How this content is ” free”:
- In order for us to provide FREE content, we generate income through advertising on the site. Thank you for understanding, I know the ads can be annoying. To avoid the ads, feel free to use the “skip to recipe” button at the top of each post. If the ads ever get too invasive, or inappropriate just drop me an email with a screenshot (very helpful). I don’t advocate political ads- so if they are in here they have “slipped in” without my consent. Again, please let me know. Sylvia@feastingathome.com
- We also generate income through affiliate links to various sponsors and sites like Amazon. Feel no obligation here- it is mainly to show you what I am using.
- We also have an online store called Bowl and Pitcher.
How to BEST Support the Blog:
One of the BEST and easiest ways to support the blog, is to simply comment and rate the recipes! This signals Google to show the recipes more often- and encourages others to try the recipes too. We truly value your feedback on each recipe- it helps us understand how to make the recipes better, and more successful. Also, sharing how you adapt a recipe is very helpful to others too – our readers read the comments and take your advice! Win-Win.
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Questions and Feedback:
I always love hearing from you. So feel free to email me at sylvia@feastingathome.com, or simply hit “reply” when you get your Saturday morning emails and tell me your thoughts on how to better serve you! Seriously!
Thank you for your honesty and authenticity, Sylvia! I am looking forward to trying the many recipes you offer! Such a great variety to choose from and love the seasonal offerings.
Blessings & Cheers!
Thanks Lynn, happy you are here!
Sylvia, I feel as if I hold my breath each week until your next blog hits my inbox! My husband and I became plant based eaters almost 2 years ago and your recipes have inspired me and satisfied us both on this exciting journey. I often share your recipes to friends who ask me about preparing healthy and beautiful meals. I appreciate your eating/cooking philosophy and the time you must take to make each entry so approachable and appealing. I tell these friends, “you can try any of these recipes, I’ve never made one we did not love!” So thank you! Thank you for the love, joy and inspiration you pour into your offering of food love.
Thanks for your kind words Cindy! I’m so glad the blog has been helpful on your health journey, and really appreciate you being here and supporting the blog by sharing. It means a LOT!
Your vegetable broth recipe was absolutely delicious. I look forward to trying many more of your plant-based recipes.
Hi Ellen, So happy you are here and glad you enjoyed the broth!
This comment is not about a specific recipe, but rather an unforgiving plant. Lemongrass is really, really hard to deal with. It is stringy and crummy and makes one wish that they never started. There used to be plastic bottles of paste, but they are gone. I have pretty extraordinary spinal disease that limits my right hand significantly. I cannot chainsaw through fresh lemongrass, which is what it will take. Perhaps you could sell lemongrass paste through your retail outlet? That would be very helpful and less expensive than spinal fusion (which I have had, so not kidding). Just take it under consideration please and thank you
Hi Franklin- I totally hear you and agree, chopping lemongrass is a chore! Do you have access to an Asian Market? They usually have frozen chopped lemongrass in their freezer section, and this is usually what I use. They also may have the tubes. Some upscale grocery stores sell the tubes as well. We can’t see it at our store, because it needs to be refrigerated. I like the frozen chopped best though if you can track it down. I get enough to last a whole year! Best of luck.
My adult children have transitioned to plant-based diets. When they visit I enjoy cooking foods they will appreciate. My husband and I have been a little slower to transition. I have never been disappointed in one of your recipes! Not once have I ever felt like it wasn’t worth the effort or that I would not make it again. Your wonderful recipes are making their way into our everyday meals on a regular basis. Thank you for sharing your talent!
Awww, thanks so much Lisa- really appreciate this!
Your butternut squash risotto recipe is delicious. Thank you so much for it. As a vegetarian, it will be on my dinner rotation. I’m not even a butternut squash lover, but after eating this dish, I have a new appreciation for it. I added some candied pecans (from Trader Joes) on top along with a few finely chopped dates and just a bit of blue cheese crumbles. It was perfect!
Oooo, sounds delicious Ann!
I used to work for you two at Mizuna! So excited to find you here! Beautiful website and amazing recipes (of course!).
Hi Stefani! Thanks so much and so happy you found us! How are you doing and where are you these days? xoxo
Hi Sylvia,I had all this celery so I needed to find a recipe,how lucky I was to find your site.I started this soup making and enjoyed every step of the way.It was a very favorable and now looking for more of your recipes.
Shirley
THanks so much Shirley! Happy you are here!
Hello Sylvia,
I have been using your website for many recipes over the past few months. I am recently retired and always wanted to spend more time on thoughtful cooking. Your recipes are easy and amazing. My husband, who usually cooks, is super impressed.
The latest recipe was for gremolata…..all I can say is wow! It is fantastic on so many things. I haven’t been doing the recipe ratings but I will in the future.
Thank you for sharing your ideas and recipes.
Really appreciat this Cynthia- gald you are enjoying the blog. 🙂
Hi Kelley, I say why not! Corn is often an addition so the flavor of hominy could be a great enhancement!
I’m very grateful to you for the incredibly good advice and the wonderful recipes. Plant-based eating is something I have never considered before and yet I found myself overwhelmed and seriously overweight through COVID. I received your free (!) Clean Eating Guide and your gracious advice was so easy to put into practice that I haven’t looked back! I’ve dropped a full dress size and I feel great! Most days my husband enjoys the meals I choose as well.
I’ve recommended your website to many of my friends and coworkers. I recently heard from one person who shared that her husband is enthusiastically using the anti-inflammatory recipes to treat a serious health issue.
Please keep up the great work of sharing your life through these marvellous recipes! You are making a difference to the planet and to the peoples.
Awww, this warms my heart! Glad the blog has been helpful, and so happy you are here Anna!
I see no place to sign up for a newsletter on this site. It says sign up for emails but there’s nowhere to put your email adress. How can I sign up?
Sign up on the home page!
Hello Sylvia
Just been introduced to your fabulous blog.
Thank you!
Buki
thanks Buki, welcome to the blog!
Thank you for sending me the Guide. We prepared cauliflower with tahini sauce tonight. It was very good. You are wonderful.
Awww… thanks Mia and glad you liked it!
Hi Sylvia,
Please share your coconut corn chowder recipe.
A video popped up and before I could save it … argh!
Thanks
Judi RJ
Hi Judi, just type it in the search bar! It will come up.
Just discovered your site and made the Tom Ka Ga recipe. It was truly memorable!
The only thing I changed was not slicing the lemongrass thinly as I was concerned it would be too fibrous. We just left it in chunks and took it out before we enjoyed the soup along with the galangal, kefir leaves and ginger.
Can’t wait to explore all your other recipes!
Thank you for your expertise, truly beautiful photography and videos.
Thanks so much Alan! Appreciate this and glad you enjoyed the soup!
Hadn’t known about your blog. Just found it when I was looking for a receipt for Zaatar. Which I haven’t even finished loading into mine but thanks, I’ll be back to ck things out. I’m an 84 year old biddy, still cooking – mostly bread as I cannot stand that mushy stuff they sell and falsely call bread.
Welcome, Margaret! Love that you are baking your own bread. Such a satisfying feeling!
I was craving this soup but had never made it myself. I was worried that it would either be too difficult to make or without flavor depth. I was wrong! This is the most delicious soup recipe! My husband even likes it better than at our favorite Thai restaurant. Thanks!
Hi Cindy- glad you enjoyed it- which soup did you end up making?
Want to try out the vegetarian recipes.
Great to hear Bella!
The Baked Haddock with tomato and fennel was excellent. It tasted like something I would have ordered in a restaurant. After reading your bio, I now understand why it was so good. I will be trying more of your recipes. Also the dish was only 2 points!
Great to hear Susan!
I love pickling veggie and I hope to try some of your recipes
Fun Barbara! I love pickling veggies too!
Hi Sylvia you are a light in my kitchen. I was not at all comfortable cooking until I found you. Was looking for a Bok Choy Tofu recipe, found yours with black pepper. Awesome! Tofu was crispy and dish was yummy! You are now my go to chef for vegan, flexitarian and quick easy recipes. For a novice cook, would love a list of must have basic cooking ingredients to help me get started. Never too late to find a new passion:):) Thank you
Awww… thanks Jenni! Glad the blog is helpful! xo
Hi Sylvia
I was just looking for a recipe for lentils and came across your Berbers Ethiopian lentils. What a coincidence, I am in the middle of reading ‘Cutting for Stone’.whats the likelihood of that. I have your blog loaded, ready for your recipes. I decided to become vegan during lockdown at the beginning of October 2021, so much easier than I thought it would be. My husband is also a carnivore but ok with veg ever other day.
Thank you for your amazing recipes, Love trying new recipes. All the best for 2022
,
What a fun coincidence! Love it Lynne!
If you could answer a question, was cooking your first choice, did you go to cooking school and work in restaurants before you opened Mizuna? I’m just curious the transition from restaurant to catering to blogging, the whole industry is fascinating to me.
Thanks
I worked in restaurants while I went to college. Got a degree in Business, then Psychology. Was a counselor for a couple of years before realizing how much I wanted to open a restaurant. So not my first choice, just something I discovered along the way. 😉
Hi Sylvia,
My first time on your website, I was looking for a bean soup recipe and came across your white bean with chicken recipe, it was delicious.. it was very yummy for a wintery Saturday here in Colorado. I will definitely subscribe to your blog!!! Can’t wait to try more of your dishes,
Thanks so much Janette- happy you found us and glad you liked the stew!