Hi, I’m Cristina.
I cook for other families in their homes as my alter-ego Chef Veggie – A plant-based personal chef business that I started in 2008.
How did I get to be Chef Veggie?
After graduating from Baylor University, I lived in a Hindu (Vaisnava) ashram for 2 years. Cooking in the temple kitchen is where I learned a lot about vegetarian cooking. I followed a strict, sattvic Ayurvedic diet and never ate out. I did not eat commercially made products like bread, tortillas, or other prepared foods. I made my own ketchup and almost every other kind of vegetarian sauce out there because I didn’t eat garlic or onions. If I wanted to eat, I had to know how to cook. So I’ve been honing my cooking skills for over 20 years. In 2016, I completed a culinary program and now have a Plant-Based Professional Certification from Rouxbe.
Nowadays, I live a less austere lifestyle but appreciate the spiritual connection I made with food at that time. I follow a plant-based diet to reduce the amount of cruelty I am responsible for. I care about the wellbeing of all living creatures. No meat, fish or eggs will ever post on these pages. (I was eating dairy when I started this blog but no longer do) Tropical dishes, biscuits with creamy veggie sausage gravy, Asian delicacies and gigantic sandwiches with avocado have a special place in my heart. I’m half Filipina and half Tennessee country boy! I have both a refined and pedestrian palate and truly believe that variety is the spice of life!
I am working on a plant-based cookbook that will feature tropical flavors. I hope to have it published by the end of 2021!
Feel free to find me at other places on the web. I would love to hear from you! Thanks for letting tiny veggiebytes hang out on your computer!
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