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A vegan Winter Hungarian Soup shaped by a gentle winter night, blooming paprika, and a memory of cooking in a Hungarian grandmother’s kitchen - where language wasn’t shared, but understanding was.

This vegan holiday guide is a softer way to move through the season - one that doesn’t ask you to brace yourself at the table, but to arrive with steadiness. It’s a grounded approach to plant-based gatherings, woven with seasonal ingredients, simple rituals, and the kind of nourishment that keeps you rooted in your values while still feeling held by the spirit of the holidays.

A silky, lemon-bright vegan ricotta, flecked with parsley and thyme. Blend it in minutes, then layer into pasta bakes, toasts, and roasted vegetables. Cook it live in my Harvest Cooking Class - or learn anytime with Sage Cream Sauce over Homemade Pumpkin Ravioli in the on-demand library.

A famine once pulled my family from the table. I cook to remember what returns: warmth, enoughness, the village. Here’s a gentle guide to community food access resources - and the small ways we can feed one another, body and spirit.

A tender note on harvest - on olives and walnuts, on kitchens that hum in November - and an invitation to gather for my Holiday Harvest Cooking Class before the busy season begins.