Sharing passion for a rich, vibrant, beautiful approach to a healthy lifestyle, starting with food.
Welcome to the Artisan Vegan Life! I’m Miyoko, and for decades, I’ve delighted in cooking and feeding people, mostly omnivores. My goal is to put artistry into the vegan lifestyle. Good food is simply good food, and if it’s vegan, it’s even better.
I believe that the best food is natural, handcrafted, and made with love (for those who eat and those who don’t get eaten!). And whether you’re a vegan, vegetarian, flexitarian, omnivore, or hardened meat eater, I hope that with my books, DVDs, blog, videos, classes and recipes I can inspire you to step into your kitchen, roll up your sleeves, and embrace the joy of cooking real food, slow food, beautiful food – vegan food. Here you’ll find new ideas, new spins on old takes, and new flavors that make you go, “Wow!” Let me know what’s going on in your kitchen!
I converted to vegetarianism at 12, against my parents’ will (!) But at 15, I fell in love with my parents’ collection of the now-classic Time-Life series, “The Good Cook,” reading every page of every edition, whether about pastries or meat, learning the difference between sauté, braise, and stir-fry. I cooked for my family and held bake-offs at my house. My spare time has always been about food, glorious food.
In my 20s, I lived in Japan, which prides itself in adopting–then improving upon–the best of other cultures. Within a three-block radius of my house were French restaurants, pastry shops, and Indian food exceeding anything I’d had in the US: a taster’s heaven. When I started to transition to veganism in my mid-20s, I had to find a way to capture all of those rich, complex flavors I had learned to love. I began to experiment, and invited friends every Friday night to enjoy and comment on 10- to 15- course tasting menus.
I started to teach cooking, wrote articles for Japanese magazines, and even wrote a vegan cookbook in Japanese. That was never published, but I translated it myself into English, and in the US in 1991, I produced my first cookbook, The Now and Zen Epicure (Book Publishing Company). That was the start of my culinary career in the US.