Now that’s Vegan! is a blog. This blog, as a matter of fact! It’s here for the pleasure of your appetite. We invite you to come and discover how yummy vegan and gluten-free food can be! Try something new, something healthy, something tasty — you might just find yourself saying, “Now that’s vegan!”
Sandra is the administrator who keeps you informed with all things Now That’s Vegan! She’s the one who creates and posts articles and recipes, makes graphics, and takes photos. And occasionally she conducts vegan cooking classes and workshops.
Besides being Sandra’s daughter, Alex takes photos and does a little editing, writing, and taste testing here at Now That’s Vegan! When she’s not contributing to this website, this college graduate is likely at her workplace or out with friends.
Tom contributes bite-size devotionals that we call Food for Thought. He serves with a mission agency full time and has lived in Haiti and then in Central Asia for several years. His writings concern cross cultural faith living, prison fellowship, and outreach to children in crisis. His genres are devotional, anecdotal, rich in testimony and he is a devotional speaker for church groups, conferences and retreats.
Together, we’re on a mission to learn about flavorful and nourishing foods and overall well-being, and to share our findings with you. For the past several years we’ve been sleuthing for the truth about vegan and gluten-free eating, as well as whole-food nutrition, organic gardening, raw food culinary techniques, and more.
We learn about food from reading books, to watching documentaries, to attending seminars and workshops, with information from authors, doctors, nutritionists, and professional chefs about the many benefits of a plant-based diet and living gluten-free. Sandra has participated in many hands-on vegan and raw food workshops, and completed Cooking Healthy Lessons and Vegan Fusion Cuisine Chef Teacher Training, both taught by Mark Reinfeld, who is an award winning chef and author of several acclaimed recipe books.
Now that you know the team behind the blog, you’re ready to make some food with us — right in your own kitchen. It’s time to bring out the whisk and bowl, blender or skillet, knife and fork, and some truly remarkable ingredients. Don’t forget to bookmark us. Better yet, subscribe!