Start your vegan journey the right way by going back to basics with Leah Vanderveldt's recipes for plant-based essentials and more.
food and nutrition writer Leah Vanderveldt offers sound practical advice on how to make the change – and how to stick to it…. won’t leave you pining for what you’ve given up.
Books of the Year: New Vegan Releases, Waitrose Weekend
Leah Vanderveldt is the food editor at health and wellness website, MindBodyGreen, where she writes and develops whole-food recipes and edits content about nutrition, health, and cultivating a positive relationship with food. She began her career in publishing at Condé Nast, working for both Vogue and Vanity Fair. When she moved to Sydney, Australia, Leah worked as a copy editor for lifestyle and design magazine Home Beautiful, where she focused on the entertaining and recipes sections. After teaching herself to cook through trial and error, Leah has managed to find clever ways to maximize flavour in dishes while focusing on plant-based whole foods. Her cooking inspiration ranges from her travels in Australia and Europe, to the more local flavours of her childhood home on Long Island, New York, and her dad’s fishing boat. She is certified in Culinary Nutrition from the Natural Gourmet Institute in New York City, where she learned to unite nutrition theory with practical techniques in the kitchen. She currently lives in Brooklyn with her husband, Fabian, who conveniently loves washing dishes.