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My Name is Regina
...but feel free to shout out "Reg" or "Regi" – I'll pretty much spin around to anything that sounds remotely like "veg" or "veggie". I'm the head nut, chief twig, and creator behind Nuts & Twigs.
I live in Colorado with my husband Rob, three kiddos (send snacks), a dog named Honey who thinks she’s entitled to taste tests, and my mother-in-law… folks, I've got plenty of food critics in house.
This isn’t a perfectly curated wellness blog. This is a real-life, 'drive-by' eating, often-chaotic kitchen where I turn plants into hopefully, “wait, this is really great?!” or at the very least "yum, surprisingly edible, mom" moments. Trust me, that last one is a giant compliment.
My aim is to help you create delicious vegan dishes at home. I want vegan meals to become the norm.
After nearly 30 years of plant-based living, wrangling three kids, and converting my meat-loving husband to Team Veggies, I’ve built up a stockpile of experience, passion, and more tofu tricks than I care to admit.
I've also attended late-night study sessions on nutrition and obtained several certifications along the way.
Now, with one hand on a cutting board and the other on a camera (and probably a kid talking to me in the background while I film), I’m sharing what I’ve learned with you.
And Here is Rob!
Chief Coffee Consumer and Resident Office Clown
Rob is the wizard behind the curtain at Nuts & Twigs. I call him my husband, but you can call him Rob, or "Hey, computer guy." He'll likely respond with a knowing nod and a big smile.
While I'm out front championing the greens, he's in the back, juggling code, analytics, and all things Google to keep our plant-based ship sailing on the digital seas. I like to think of him as the root system of my leafy endeavors – essential, behind the scenes, and incredibly powerful. With Rob handling the digital wizardry, we ensure that Nuts & Twigs is not just a feast for your stomach but a seamless experience for your screen.
How It All Started
I didn’t grow up vegan — not even close. I was raised in a Cuban household in Miami, Florida, with all the flavor and all the comfort, and absolutely no intention of skipping the meat and dairy. Throw in all the classic American favorites, and let’s just say… plants weren’t exactly the star of the show.
But then, on my honeymoon, about 30 years ago, I had a moment that changed everything.
Somewhere on a road in California, we pulled over and I found myself face-to-face with a cow - cue the soft-focus lens and dramatic music. She looked at me - long lashes, gentle eyes, total Disney vibes - and in that moment, something clicked.
I turned to my new husband and said, “Yeah… I'm not eating animals anymore.” - cue the record scratch. Instant vegetarian. Not exactly the honeymoon souvenir Rob was expecting, but here we are. As Ferris Bueller said, ‘Life moves pretty fast. If you don’t stop and look around once in a while, you could miss it.’ Luckily, I stopped, and she had lashes for days.
Years later, that shift in awareness evolved into a full-blown love affair with plant-based food, and I made the transition to a vegan lifestyle. No pressure, no lectures - just a growing belief that food could be delicious, joyful, and kind without any animal products. I'm here to say life without cheese is not only possible, it’s worth it.
Why Nuts & Twigs?
The name "Nuts & Twigs" was inspired by a playful remark someone made to me years ago when they said: "What else do you eat besides nuts and twigs?" My reply was "I eat everything you eat - burritos, burgers, fries, curries, cookies, BBQ, you name it - just the plant version!"
So naturally, I built an entire brand around that zinger. Nuts & Twigs is my cheeky clapback to the “rabbit food” stereotype and proof that plants aren’t just for petting zoos.
After years of cooking, testing, and surviving kid taste tests, I can confidently say: yes, you can make crowd-pleasing meals from plants. I'm hoping even your picky cousin Todd will ask for seconds.
Why This Site Exists
At Nuts & Twigs, we’re on a mission to prevent dinner table mutinies caused by the 'V-word.'
Familiar Flavors. No Sacrifices.
This is a recipe site founded from years of plant-based wisdom rolled into dishes that even your most cheese-obsessed cousin will secretly love.
We focus on reimagining the world’s most beloved comfort foods, cultural staples, and family favorites as entirely plant-based meals. They’re designed to taste familiar and win over omnivores and skeptics alike.
Here, you’ll find mostly healthy, mostly budget-friendly, always-tasty recipes that are simple to make and pretty hard to mess up (I mess up so you don't have to).
From cozy pastas to crispy tacos, hearty soups to weekend breakfasts, everything here is:
- Vegan - That means everything’s made without meat, dairy, or eggs - just delicious, plant-powered goodness.
- Easy to prepare
- Made with ingredients you can actually find
- Full of flavor (and sometimes a little indulgence)
No Preaching. Just Great Food.
This site is about normalizing vegan food by making it accessible, crowd-pleasing, and satisfying so you don’t miss the meat, dairy, or the memories tied to those meals.
If it doesn’t pass the “family test” - meaning my kids, Rob, or unsuspecting dinner guests would ask, “Wait… what’s missing?” - it doesn’t make it on the blog.
Whether you’re trying Meatless Mondays, feeding a plant-curious kid, or just want a dinner that makes everyone at the table happy, we’re here for that.
About My Recipes
Every recipe on this site has been taste-tested by my family and friends - yes, even the kid who swears she “doesn’t like food touching.”
I tweak each dish until it hits somewhere between “OMG this is really good" and "Wow, I need seconds." Occasionally, I test it so many times that I can’t look at it for six months. Occupational hazard.
I take approximately one million photos per recipe and only post the drooliest. Most posts also come with step-by-step pics and a one-minute video, perfect for those of us who like to see things before we make them.
All recipes and content are created by me, Reg… except for that one pizza dough recipe by Rob - his legendary biga pizza we make every Saturday on movie night.
I stick to easy-to-find ingredients 99% of the time, and if something’s weird or wacky, I’ll drop a link so you’re not pacing the aisle muttering, “I can’t believe that lady made me hunt for this.” Oh, and I will never link to something I have not used and liked.
For more frequently asked questions and their answers, head over to the FAQ page.
Connect With Me
I love connecting with you! Do you have a burning question, comment, or recipe idea that's cooking in your brain? I have several ways you can reach me.
Comment on a Post - I read each one and reply quickly. I love to hear how a recipe was a hit, miss, or altered to your liking.
Reach out using our contact form - I can't wait to read it. I check it daily, so I'll be in your inbox fast.
Social Media - You can mostly find me on Pinterest, but I'm active across these platforms. Drop me a comment, and I'll get back to you soon!
If you're too busy adulting to keep tabs on my site, stay on top of the latest vegan recipes by clicking the 'Subscribe' button on the menu at the top. We'll slide right into your inbox - no spam, just deliciousness. You can also follow the icons to your favorite social media platform.
If you're currently craving some Nuts & Twigs, make sure to check out our latest:
Sharing a vegan lifestyle is my passion, opening minds excites me, and helping people get there brings me joy. I hope you enjoy the recipes and the site!
Making nuts & twigs delicious,
Regi Pearce,
head nut and chief twig