Feasting at Home is a whole foods recipe blog celebrating all the fresh vibrant produce that surrounds us! My hope is that this website will be a useful resource to inspire you to create your own simple healthy feasts at home.
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, veggie-driven, globally-inspired, whole-food recipes.
Whether you are vegan, vegetarian, pescatarian, paleo, 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 (first with Mizuna, then with Feast Catering Co.) I’ve learned a few tricks of the trade to help cooking become a little more simple and enjoyable.
It 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 maybe even the best, most relaxing part of your day.
Food Philosophy:
Though I try to eat mostly plant-based (see my 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 vegan and plant-based during the week, 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.
Most of the time, I cook plant-based foods, highlighting fresh, in-season produce, while allowing myself the freedom to eat whatever I want, because as a chef by trade, of course, I want to taste everything! No rules.
- 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 low-carb, I feel better with low-fat. 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 fresh produce, grown in its true season, as close to YOU as possible, always has the BEST flavor! This is because it doesn’t have to travel as far as conventional grocery store produce- so it’s allowed a little more time on the tree or vine to ripen and develop more flavor. Picked at its peak, a peach tastes like a peach (heavenly) and a tomato tastes like a real tomato.
- 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 a lot and they both loved to cook and entertain. They were also very frugal- every single thing was made from scratch 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 these days, it always revolves around food. We love trying new cuisines and 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 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 ever 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.
WEEKNIGHT 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. I created a category just for you “Fast and Easy” Weeknight Dinners.
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 place to start when the world feels as if it is crumbling around us.
My path has been a winding one. I worked in restaurants throughout college, getting a B.S. in Business, then eventually, an M.A. in Counseling Psychology. I practiced 2 years as a sexual assault therapist until the age of 28, before shifting careers against everyone’s “better” judgment, and opened a vegetarian restaurant. This was a soul decision, and while I didn’t understand it at the time, I felt the need to listen and trust. For me, healing has always been about aligning with this part of myself. I have not always done this, but when I do, life flows.
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. The act of cooking can bring us back to ourselves and help ground us after a stressful day. In our busy world, it is so easy to neglect ourselves. Cooking has become a gentle practice for me to still my thoughts, become present, reconnect, and find 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, 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 (my Plant-Based Recipe Guide) then only one email a week, on Saturday mornings with my latest recipes. 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.
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 encourages others to try the recipes too. Sharing how you adapt a recipe is very helpful and useful to others as well- a win-win for all. I also value your feedback on each recipe- it helps me understand how to make the recipes better and this site the most useful to you.
Our Privacy Policy:
This Site is affiliated with CMI Marketing, Inc., d/b/a CafeMedia (“CafeMedia”) for the purposes of placing advertising on the Site, and CafeMedia will collect and use certain data for advertising purposes. To learn more about CafeMedia’s data usage, click here: www.cafemedia.com/publisher-advertising-privacy-policy
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!
Hi – I am on day 4 but my starter looks the consistency of bread dough. should it be this thick?
Right after you mix it, yes it might be thick. After it metabolizes the flour it should loosen up. You can always add a little more water.
Hi Sylvia, I have just discovered your blog and it looks fabulous….can’t wait to try some of your recipes! I’ve tried subscribing but both of my two email addresses repeatedly are getting rejected.
Hi Joan can you tell me where you are trying to subscribe? Top, side bar middle of home page?
Just trying to sign up this way because, like i saw in a recent post, i tried before and it didnt go through…
Tried again to subscribe and it went through…
Thanks! Looking forward to the emails!
I can’t subscribe either , I really want to follow your recipes
I just subscribed you-please check your spam folder or promotions tab.
Hi Sylvia,
I just saw a picture of your Wok seared cashews with chilies, scallions and sesame. However, I could not find the recipe on your blog. Any chance of publishing the recipe? What is the origin of the recipe? It looks absolutely delicious!
Hi Rob, Here is the Link – https://www.feastingathome.com/wok-seared-cashews-with-scallions-and-sesame/ or you can use the SEARCH BAR and type in cashews. It’s an older recipe so, maybe harder to find. Thanks!
A friend of mine made your fermented salsa and gave me a sample. Simply, it was delicious! Now i have to try making it. Question: What are the limitations with respect to ingredients? Could you use a starch like sweet potato instead of carrot? Any types of things you would suggest avoiding?
Hey Bill, I’m not sure about sweet potato- but I don’t see why it wouldn’t work? Maybe just start with a few slices? It might give the sauce a silky texture?
We use your blog as a weekly guide to our meals. We have yet to find one recipe that wasn’t not delicious. Keep them coming.
Thanks- this is so sweet! Appreciate it!
Hello Sylvia,
Thank you for such creative expression of Feasting at Home!
I really enjoy your videos – short, sweet and easy!
Keep it up!
Thanx again!
Kat
Awwww, thanks Kat!
Hi-how do Zi get the recipes for vegetarian soups? Can I buy the cookbook? They look good. I don’t really want a weekly newsletter
Hi Kathie- just click on each photo or link underneath- you will be taken the recipe. At the top of each post, there is Jump to Recipe Button.
Hi Sylvia, I subscribed a couple of years ago. I have recommended your recipes to so many of my friends because thy are adaptable for those who eat meats, my pescatarian friends, and those who a vegetarians and vegans. The recipes are easy to follow and are absolutely flavorful. Recently someone told me she bought a instapot and then got rid of it because it didn’t work. I told her that you had some wonderful recipes for the instapots and they were very good (I have taken your vegan minestrone recipe to parties parties) to share and it gets raves! Thanks for all these wonderful recipes. I’m now sharing your blog with people in my Noom group because so many of the recipes are “Green and healthy”. Love this site. Love the recipes. Thank you so much!
Thanks so much Kathy, I’m so happy you are enjoying the recipes and I appreciate you sharing so much!!!
I discovered your blog when searching for recipes to spice up our dinner repertoire. Every recipe I have tried we have absolutely loved and I keep coming back for more new recipes to try. I love how adaptable the recipes are, that I can simply substitute in something I have on hand without running to the store. I especially love the ethnic dishes. After spending 8 months in Asia, I love being able to replicate some of those amazing dishes in my own kitchen with everyday ingredients. I also love trying recipes from new cuisines with different flavor profiles. I’ve never been a very confident cook, but every recipe I have tried from your site has been phenomenal. Thank you!!
Thank you so much Rebecca- I am so glad you are finding the blog useful and I really appreciate this!!!
Sylvia! Oh my goodness it is so good to see you living you passion! I used to work for you at Mizuna! Congratulations on your beautiful blog! I can’t wait to eat more of your amazing recipes.
Hi Stefani! Thanks so much! Glad you found me. Hope all is well. 🙂
Dear Sylvia: I subscribed to your Clean Eating guide but have not rec’d (I did check spam). Could I trouble you to email to me? No rush. Thx, Lucy
PS: And a big thank you for all your recipes. I have made many and all have been wonderful!
Ok no prob Lucy, I emailed it again. Please check your “Promotions Tab”- or if you receive the Saturday morning emails- there is a link at the top.
Hi Sylvia! Do you have a recipe for a vegan alfredo sauce made with cashews?
No but maybe I should! 😉
Enticing and soul touching. Loved your approach for taste and well-being. Thank you.
thanks so much!
Let me just say that you are amazing!!! I don’t even look at any other vegan websites. There hasn’t been even one disappointing recipe and I’ve tried at least 30 so far.
Thank you thank you thank you!!!!
Thanks so much, Christine! Really appreciate this and very happy you are here!
Thank you Sylvia. I stumbled upon your site three days ago looking for a recipe to use parsnips, and tonight’s dinner will be the 5th Sylvia veggie recipe since that lucky day. What an absolute treasure trove of recipes, and with such clear instructions and beautiful photos. Thank you from two very happy home cooks.
Wow! Great to hear! So glad you are enjoying. If you stumble on one that needs work, please make sure to let me know. Currently updating older recipes, which will take years probably. 😉
I have been following your blog and receiving your fantastic recipes for a while now. I now have my friends hooked on Feasting At Home! I use an app to upload recipes, and I made a category especially for your recipes because I was finding I looked for yours.
My friend and I would LOVE a paper cookbook from you! Would, or are you considering it??
You are so sweet. Thank you. I hesitate doing a book because it would take my efforts away from the blog. So on the fense!
Hi Sylvia, Great site and great recipes!! I remember the good old days of delivering my tofu to the back door to you guys. You were some of my greatest supporters. I hope all is well with you! (and your tofu recipes look great too). Also, Small Planet Organic Tofu is still around. Take care. – Tofu Phil
Thanks for reaching out Phil!
Do you have a cookbook?
No not yet…
I have been following your blog and site since 2013/2014 and your recipes are so vibrant and fulfilling. I and all the people I feed thank you from the bottom of our healthy bodies and bellies! Your are truly inspirational for me.
Awww thanks Michelle- truly appreciate this!
Can Rosemary Chicken Lasagna with creamy Béchamel Sauce . be made in advance and frozen .Thanks
wendyp.
Yes, totally Wendy!
Freeze before cooking or after. Thanks
After cooking
Sylvia, I made your fermented hot sauce recipe and it was amazing! It was depleted much faster than expected so I am going to start another batch. 1 quick question, I had a bumper crop of Scorpion peppers last year and froze several to be used in salsa throughout the year. Do you forsee any issues with using previously frozen peppers in the recipe?
All the lovely bacteria on the skin of the pepper will have probably died in the freezer. I’m not sure the fermentation will work. Of course, you can always try, but I’m guessing they need to be fresh.
20 Make Ahead Vegan Salads. Your recipes are the best I have ever seen. It would be so helpful if when you have multiple recipes that you give us “One Click” to print them all out. Maybe I am lazy but it would be great !. Thanks for all that you do.
THanks Joan- such a great idea, and I’m not sure how to do that! It would make things easier though….I agree!
My son Sean is a foodie. He lives in Denver. Home Chef’s is his company. Dulcet was started by my girl friend. Chicago Cooks was started by my friend. We should meet via my son. seanarnett4466@gmail.com
Awesome, great to meet you!
Thank you so much for sharing recipes.Great blog!!!
HI Sylvia
Thank you for your inspiration! I made an incredible soup tonight using the turmeric broth recipe. What an experience!Delightfully smell and incredible color with these different spices…..
I am ready to start the detox but I have misplaced your previous gift. It would really be a favour to receive it again. Thank you for being part of our home!
Sylvie.
Sylvia, your recipes are coming at a difficult period in our lives. We have two small girls and my husband is out of work while I work out of the home full time. We love good food, but can’t eat out. Your recipes are luxurious in their flavor, but not expensive to prepare. We did the polenta this last weekend and added in some cubed pork for protein; the week before we did the chicken with grapes and sweep potatos. We would not have gotten better tasting meals out of the house. So thank you from the bottom of my heart.
Thank you Tara, I’m sorry things are hard right now. Life can be so challenging at times. Happy the recipes are bringing a little comfort and wishing you all the best this coming year.
These recipes are truly fabulous – exactly what I’ve spent so long looking for. Thank you Sylvia, you are a true blessing to this earth.
Thanks Scott, you are so kind.
I wanted to let you know, your recipes have become a huge part of our lives!
All of the flavors, ingredients and overall taste completely matches ours perfectly
and I often find I already have many of the ingredients on hand:)
I kept you secret for awhile, impressing my husband with delicious new dish after delicious new dish.
Once he caught on, now he cooks from your site exclusively and it is so fun because he chooses completely
different recipes than I would so now we get to try them all:)
And they are all amazing!
We are truly Feasting at Home, so thank you so much!
Thanks so much Susana! Really appreciate this!
I would like to subscribe to your email list. Sign me up please.
Sylvia,
Your recipes are honesty life changing!! The ease in which you combine textures and flavours is incredible (even my boyfriend loves the food). I’m allergic to dairy and don’t eat much meat or grains…you’ve given me so many options for lunch and dinner without it being boring!!
All I can say is thank you and keep doing what you’re doing.
Thanks so much Alex! Really appreciate this!xoxo
Thanks so much Alex, really appreciate this! xoxo
Just a quick comment and thank you.
Two thing you taught this ‘old dog’ cook…..
-Use of vinegar or other acid. I never added this flavor profile to much of my cooking. I find it makes a big difference and it’s something I only paid attention to in salad dressings before your blog.
-Bring on the spice. I always love and use spice in my cooking but now I find I’m using much more quantity based on your recipes and finally get the flavor I crave! And let’s face it those spices don’t need to sit around in their jars forever.
Kim from Boise.
Thanks so much Kim- so happy you are finding some useful tips! Thanks for being here!