Feasting at Home is where Healthy meets Delicious! Browse hundreds of seasonal, Veggie-driven, globally-inspired, whole-food recipes by (former)restaurant owner, caterer and chef, Sylvia Fountaine. Whether you are vegan, paleo, vegetarian, pescatarian or flexitarian… you’ll find a huge selection of options here!
Contact: sylvia@feastingathome.com
Hi! I’m Sylvia Fountaine – former restaurant owner, caterer, and chef, living in the Pacific Northwest sharing fresh and healthy, globally-inspired, veggie-forward recipes, grounded in the seasons.
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.
Whether you are vegan, vegetarian, gluten-free, paleo, pescatarian or flexitarian – we can all agree on one thing: Cooking meals from scratch, using fresh healthy produce is one of the most nourishing gifts we can give ourselves and our families. And I know how challenging this can be at times.
Working in the food industry for over 25 years – starting and running an upscale vegetarian restaurant for 10 years (Mizuna) then starting and running a catering business for 10 more years (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, expensive or require hours of time. Wholesome meals can be easy and approachable, without compromising flavor or beauty. I’m so excited to share how!
Also 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 and wellness. We are all so different and have different needs. But because this is a personal blog, I do love sharing things I stumble on, but there is never any pressure- I really have no agenda here. I just want your food to taste good. Haha! 😉
My goal is to help make your cooking at home easier, simpler and more enjoyable by providing you with options for your own particular needs. 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.
Though I try to eat relatively “cleanly” (see my Clean-Eating Page), 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! Most of the time, I try to cook simple, plant-based foods, using a lot of fresh, healthy produce, while allowing myself the freedom to eat whatever I want, because as a chef by trade, of course, I want to taste and experience everything!
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 make everyone happy, and make cooking easier and hopefully fun again. For more of these kinds of recipes – go to the “adaptable” category.
As a chef, what inspires me most is fresh, seasonal, local produce. This is because fresh produce, grown in its true season, as close to us 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 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.
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. But 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 BS in Business, then eventually, an MA in Counseling Psychology. I practiced 2 years as a therapist, before shifting careers against everyone’s judgment, and opening 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 us reconnect after a stressful day. In our world, it is so easy to neglect ourselves. Cooking has become a gentle practice for me- a way to still my thoughts, become present, and listen- a simple way to reset, restore and love myself.
I always love hearing from you. I also really appreciate it when you rate recipes and leave comments sharing how you’ve adapted them. This helps others to try them too. I value your feedback- it helps me figure out how to make this site the most useful for 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!
I’m so excited to have you be a part of our community!!! When you sign up, you’ll receive a gift (my Clean-Eating Guide) then only one email, once 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.
Here are a few 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
“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. They are exceptional and beautiful and EASY.
- 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
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!
Best recipes ever found for my tastes !!!!
Thank you !
Thanks Joan! Im so glad you are enjoying them!!!
Hi Sylvia,
I love your recipes and drool over your Insta feed. With all due respect, I must inform you that Thai people do not use chopsticks. They eat with a fork and a large spoon. Strange considering they are right in the middle of Asia, right? I have spent some time there and no one would know this unless you have either spent time there or studied Thai culture. I don’t mean to be negative or one-up you in any way, just a heads up to make your feed and blog more authentic.
Thanks Amy, I appreciate this.
What a great site…. love your recipes, going to make your mushroom Wellington on Tuesday for a dinner party.
Thanks so much Brenda! Happy you are here!
This week I am launching my own pickling recipe tests to find what are the tastiest pickling combinations for various veggies. I grow a garden each year. So, I’m planning my 2018 garden choices around beautiful, tasty pickling veggies. I found your site when looking for encouragement in the endeavor. Excellent information. I’ll be using it to move forward and reporting back on the results.
I, too, come from a frugal family background. I grew up on a sustainable dairy farm in the South where we grew almost everything we consumed. Pickled, canned and frozen foods were the lifeblood of our existence. I still remember the taste of my great-grandmother’s pickled pears and peaches. What a great memory.
Yes, some of the best memories are surrounded in food. Thanks for the comment and let me know how your pickling goes!
Hello Sylvia! I just received the Detox Guide and Energy Bowl Guide. Thank you so much for providing us with these resources for free. My husband made the Rustic Eggplant Moussaka this week, which is just so-o-o delicious. You’re an excellent writer and share your recipes with such clarity and openness. You are definitely a life saver as we move ahead with our 7 Day Detox!
Gratefully yours, m.
Thanks Monique! Appreciate your kind words and I hope you enjoy the detox! You made one of my most favorite dishes on the blog- Moussaka, comfort food for the soul on these cold winter days. All the best to you!