About Monica
Hi, I’m Monica. I’m the recipe developer, writer, and photographer for The Hidden Veggies Blog!
With over 25 years of being vegan and raising 2 vegan teenage boys since birth, I’ve learned how to feed a hungry vegan family! I created The Hidden Veggies to share my recipes, tips, and tricks with all of you. You will find recipes for “normal” everyday comfort foods that you and your whole family will love!
I help you to recreate vegan versions of the classic comfort foods that you crave!
Ever since I can remember, I’ve been inventing new recipes and getting creative in the kitchen, so I decided to start sharing all of these recipes on this blog. These are my family’s favorite foods that I’ve been making for years. I’ve tested, retested, and perfected each one to make sure that you have success in the kitchen each and every time.
How we maintain a vegan lifestyle
It was difficult to transition to a vegan diet at first. I missed those comfort foods I ate as a child, but instead of giving up on veganism, I learned to get creative in the kitchen and make vegan food taste like the foods I was craving.
Finding balance in eating
Finding this middle ground between plant-based food like whole grains, fruits, and vegetables, and food that still tastes good has helped me to stay vegan for 25 years (and my husband stay vegan for over 27 years). It has also allowed us to raise 2 vegan children who have never wanted a drop of meat or dairy! I truly believe that this balance in eating is the key to maintaining a vegan lifestyle.
Why I make a lot of vegan basics
I have been vegan since January 1, 2000! That means I haven’t had any animal products since the turn of the millennium!
Back when I gave up animal products, there weren’t many options if you wanted a vegan version of milk, cheese, or butter. Vegan mayo, vegan sour cream, and vegan cream cheese were nearly impossible to find. (This was back before things like Beyond Burgers or Daiya cheese were invented and there were only a few bad options at specialty stores).
So, if I wanted good-tasting vegan alternatives, I had to make them myself. (I even had to bake my own vegan wedding cake, since I couldn’t find a vegan option back then).
Even though vegan products are now widely available, I still use my homemade vegan staples like butter, cheese, ranch dressing, sausage, burgers, and more. They simply taste better, are free of preservatives, reduce packaging, and save my family a ton of money!
How you can make vegan basics too
If you want to learn how to make some basic vegan staples check out my cookbooks!
Free resources on the blog
If you are new to eating vegan I have a collection of vegan guides and easy vegan recipes for beginners that will help you have success immediately with your new vegan cooking adventures.
If you want to learn more about making your own basics sign up for one of my free eBooks that will show you how to get started.
My philosophy
- I’m vegan for the animals and the environment – not weight loss! Veganism is not a diet!
- I’m not a health nut! Food is an important part of our culture and is one of the great pleasures of life. So I work hard to make my recipes taste as similar as possible to those that you may miss or crave.
- My site is simply a place to share awesome recipes that are free of animal products! These recipes will help you and your family eat vegan long-term without feeling deprived. It’s not a low-fat, low-sugar, or low-carb recipe blog (there are enough of those out there).
Some random facts about me
- Before I started blogging I went to the University of New Mexico and got a BA in health education, and child psychology. I worked for the Head Start program on Native American Pueblos in New Mexico for a year before getting my Master’s degree in special education. I then spent 7 years teaching children with behavior disorders in Albuquerque, NM.
- I met my vegan husband while thru-hiking the Appalachian Trail during my summer break in 2000. He moved to New Mexico with me after he was done hiking from Georgia to Maine.
- I spent all my free time cooking, baking, and creating new vegan recipes. I started writing these recipes down in a cookbook for myself and family members back in 2003 and have been getting creative in the kitchen ever since!
- We moved to Pittsburgh in 2005 when my son was born to be close to family. I stopped teaching and spent another 7 years working as a certified behavior therapist for children on the Autism Spectrum.
- I started The Hidden Veggies in 2017 when I quit my job to stay home with my son who had extensive medical needs at the time. (He is doing great now and even competes in American Ninja Warrior!)
- Being a vegan recipe blogger is my ultimate dream job and I’m incredibly thankful to everyone who reads my blog and tries my recipes! You help make my dream a reality – thank you!
Why most of my recipes have gluten-free options
My son had PANDAS/ PANS which is an autoimmune disorder triggered by strep or other infections. (The disease has a strong genetic component). It has been a long hard battle to get them well and a gluten-free diet was prescribed to them by their doctors.
We spent over 7 years eating both vegan and gluten-free, so most of my recipes are gluten-free or can easily be made gluten-free. Luckily, my children’s immune systems have healed enough to eat gluten again.
If you want to learn more about our journey, this is an article I wrote for Huff Post about my son’s battle with this illness.
I am excited that you have found The Hidden Veggies! I hope that you give my recipes a try. I’m here to help you with any questions you may have along the way!
