I started my higher education in Communication Studies, which prompted me to combine my two passions: food and media creation. I was raised in a vegetarian, food-obsessed household, planning out lunch and dinner around the breakfast table. It doesn’t sound sexy to say that you’re basing a meal around beans, tofu, and whatever veggies look good at the grocery store, but that truly is the way I cook most of the time, relying on a variety of seasonings (different spices, herbs, and sauces) and pantry staples (noodles, corn tortillas, and a variety of nuts) to create exciting meals that are super simple to prepare. And it’s so delicious and easy.
I aim to share recipes that are vegan by nature, with minimal reliance on products like fake meats and cheeses. I cut dairy out of my diet over six years in order to calm a Crohn’s disease flare up, and found that it made a huge difference in improving my health. What I have learned over the years is that it’s not difficult to eat according to your dietary needs once you make eating for your system a priority. I do eat eggs and honey on occasion, and on my site you’ll find a few of my family’s classics that use on non-vegan ingredients.
I’m an avid traveler. I love meeting new people, engaging with different cultures, and of course, trying local cuisine. I spent a summer in England as an artisanal chocolate maker, then backpacked through Western Europe. I worked in the Canadian Rockies as food and beverage supervisor by day and a budget cook extraordinaire by night (ingredients are very pricey in the mountains). A native Kiwi and I road-tripped New Zealand for a few months, cooking on a two burner camping stove with the groceries we kept in a small cooler in a car. I spent a summer in Spain learning Spanish in a religious residence where all our food was provided. There was a lot of meat and fish, so I ate too much (terrible) bread and (great) cheese, topping salads off with jarred chickpeas that I bought from the grocery store and snacking on the peanut butter I had brought with me. My classmates and I became friends with some other youngins who had rented their own apartment. It was a summer of pasta feasts for over 10 people. The kitchen was tiny and the cookware wasn’t big enough, but we MacGyvered solutions time after time. In 2019, I traveled through Asia, Caucasia, and the Middle East. I ate spicy curries with zingy chutneys in Sri Lanka, India, and Singapore, fresh za’atar cheese flatbreads (manakish) and endless mezze’s in Lebanon, crispy falafel (ta’ameya) and comforting fuul in Egypt, incredible tofu dishes with seasonings like lemongrass or stewed tomatoes or vibrant fresh herbs in Malaysia, Singapore, and Vietnam, and the most incredible savoury pastries and creative vegetable dishes in Georgia. I did a lot of cooking in Armenia (on a road-trip with American guys) and in South Korea (with my Canadian chef friend who came to meet me for a taste of the adventurous backpacker life), where produce was plentiful and inexpensive and restaurants were lacking in vegetable based dishes.
Reveena’s Kitchen is my way of sharing my favorite recipes that embrace so called “restrictive eating.” At the end of the day, the food you put into your body will manifest itself as the way you feel. You have every right to love the skin you call your own and every right and responsibility to treat it nicely. I hope that you get deep pleasure from the food you eat. Be it a healthy meal or a special treat, you should enjoy immensely.