Frequently Asked Questions

Welcome to the more curious side of Nuts & Twigs! Ready to dig a little deeper? Here are some more questions and answers about Nuts & Twigs.

Jump to:

What Is Currently Your Favorite Vegan Meal?
What's Your Favorite Part About Blogging?
What Is Your Background In Food?
Do You Eat Everything That You Make?
Why Didn't My Recipe Work Out?
Are All Your Recipes Kid-Friendly?
Where Do You Get Inspiration For Your Recipes?
Do You Use Other People's Recipes On Your Blog?
How Do You Get The Nutrition Information For Each Recipe?
What Camera Do You Use?
Can I Share Your Recipes On My Blog Or Social Media?
Are You Part Of Any Affiliate Programs?
How Can I Contact You For Comments, Collaboration, Sponsorships, Or Recipe Requests?
What Is Your Comment Policy?
Do You Offer Meal Plans, eBooks, Or Other Resources For Readers?

Picture showing ingredients in different bowls with the words faqs and nuts and twigs.

What Is Currently Your Favorite Vegan Meal?

Ah, the quintessential question for any food blogger. Honestly, I'm a bit of a minimalist.

My favorites lean toward the simple joys - overnight oats, smoothies, and veggies paired with tofu and rice. I also like to make this Vegan Egg Roll Bowl Recipe for lunch, and I currently coat everything with a vegan Chick-fil-A sauce.

But let's be real, with a family of six clamoring in the background, it's not always about what I want, especially for dinner! The crowd-pleasers and most requested at the moment at our table are Vegan Baked Mac and Cheese, Healthy Red Lentil Soup, Easy Vegan Nachos, 100% Biga Neapolitan Pizza Dough Recipe, and the "better-save-me-a-plate" Best Vegan Lasagna, to name just a few.

And for dessert, I love the ease, simplicity, and healthy factor of Homemade Vegan Banana Ice Cream, Healthy Banana Mini Muffins, and Vegan Chocolate Chip Energy Balls.

What's Your Favorite Part About Blogging?

After being plant-based and involved in this space for so long, I've got plenty to share, and I love capturing it all.

From brainstorming and testing to writing and editing photos, videos, and social media, it's incredibly satisfying to see everything come together. It's like running a marathon that involves your brain, creativity, and a sprinkle of tech-savvy - exhausting but oh-so-rewarding. Every new post feels like I'm giving birth or putting a little piece of my soul online (dramatic but true). Every food blogger knows what I'm talking about. And when you guys drop those five-star ratings, it's the cherry on top because, let's face it, I totally need that validation.

What Is Your Background In Food?

I don’t have any formal training, but I know my way around a vegetable patch and a spice rack!

My "training" involves years and years of cooking up plants with a passion, a dash of creativity, and a generous sprinkle of trial and error. It’s been a delicious journey of experimenting and sharing what works (and what doesn't) in the wonderful world of plant-based cuisine!

I also have certifications in holistic nutrition and health and wellness coaching which have helped me come up with recipes that aren't just tasty but also pack a nutritional punch. I know how to balance flavors and nutrients so the dishes are creative, healthy, and still fit everyone's needs and preferences.

Do You Eat Everything That You Make?

Absolutely! Leftovers often become lunch or end up in the freezer for freezer testing. But fun fact - I do take a break from some recipes. For example, some recipes require a lot of testing, so when I finally nailed the skillet cookie after going on a baking bender for 3 days straight, I couldn't look at a cookie for months. I went on a cookie hiatus! If the fam wanted cookies, they could DIY or go to Whole Foods for some darn good vegan cookies there.

Why Didn't My Recipe Work Out?

It's hard to tell sometimes, but there could be many reasons: your ingredients might be too cold, expired, or came from “oh, that brand.” Maybe there was a problem with the measurements, or your oven is temperamental, or the altitude has a personal vendetta.

But let's crack the code together! Drop your questions in the recipe's comments section so I and other readers can chime in - or email me if a recipe has you scratching your head, and we'll sort it out!

Just know that I test my recipes multiple times and only share ones I’m genuinely proud of and that my family approves - though with my picky eater, that last part can be a bit hit-or-miss!

Are All Your Recipes Kid-Friendly?

While I don't specifically cater to kids with every meal, I do aim to whip up dishes that appeal to families, considering those picky eaters, too. In my house they are my youngest child and my mother-in-law. (It doesn't always have to be a kid!) Between us, the kid is more adventurous.

But it really depends on your kids. I have two who are up for almost anything and have no problem giving me constructive feedback. I have another who has mastered the art of tomato and mushroom detection, meticulously separating those little intruders from everything on her plate like she's conducting a food forensic investigation - folks, she's almost 18...sigh.

In response to those picky eaters, I like to play around with familiar flavors and make my dishes visually appealing to lure everyone in. Whether it's chopping mushrooms really small, blending chunky tomato sauce, sneaking veggies into pasta, or giving comforting creamy classics a vegan upgrade, my goal is to create recipes that even the most stubborn taste buds, young or old, will enjoy.

So you might wonder - do my picky eaters give the green light to everything I make? Not always, but they're definitely finding some new favorites along the way!

Where Do You Get Inspiration For Your Recipes?

Childhood: My childhood was shaped by my wonderful Cuban parents in Miami, Florida, who believed in home cooking. While some of my recipes have Spanish inspiration, I also grew up in a melting pot, enjoying tons of classic American food and a variety of international flavors that give me inspiration every day.

Books: I've been cooking plant-based since 1997—roughly 20 years as a vegetarian and the rest as a vegan. I've drawn heaps of inspiration from incredible pioneers who paved the way when resources were scarce, and food blogs didn't exist. Trust me when I say I have heaps of articles, recipes, and books that still inspire me from back in the day.

Restaurants: I'm often amazed at the creativity chefs bring to their dishes. I love trying to recreate those clever meals at home.

Online: When food blogs started taking off, I regularly visited sites, vegan and non-vegan, to get inspiration and learn techniques. They were instrumental in helping me craft meals that even meat-eaters would find irresistible, and I still frequent a few of them today to get inspiration. I also peruse TicTok and other social media platforms to see what's cooking.

Education: From a young age, I was fascinated by what I ate and how it impacted my body, animal welfare, and the environment. I dove headfirst into learning about nutrition, and when I had kids, I doubled down, earning multiple certifications in plant-based nutrition. While many of my dishes reflect what I learned on that nutritional journey, the animals motivate me to make dishes everyone enjoys.

Do You Use Other People's Recipes On Your Blog?

You bet! For example, I've used my husband's best friend's grandmother's legendary black bean recipe and adapted recipes like this vegan lasagna recipe. So yep, you’ll occasionally see me use other people's recipes on my blog, but if I whip up something from someone else, they’ll definitely get a shout-out in the post.

This often happens with specialty dishes like seitan because sometimes it's okay to let the experts guide you. But when I'm just cooking, I prefer to wing it, embrace the freedom of ditching rules, and follow my taste buds!

How Do You Get The Nutrition Information For Each Recipe?

I rely on a nutrition generator called Nutrifox to estimate the nutritional info for each recipe. But remember, it's just a ballpark figure since the real numbers can vary depending on different factors.

What Camera Do You Use?

I currently shoot all the pictures and videos on my iPhone 14.

You're welcome to share my recipes on your blog or social media, and I'm thrilled you find them worth sharing! I work hard on each recipe post, so I ask that you kindly provide proper credit with a direct link to my blog, "Nuts & Twigs," as the source. Please use only the ones I've provided for photos, and do not re-post the entire recipe. A brief description with a link to the full recipe is always appreciated. Thanks for spreading the word!

Are You Part Of Any Affiliate Programs?

Yes, I currently participate in the Amazon affiliate program, which means that if you purchase products through links on my blog, I may earn a small commission at no extra cost to you. This helps support Nuts & Twigs, and I only recommend products that I genuinely trust and use.

How Can I Contact You For Comments, Collaboration, Sponsorships, Or Recipe Requests?

You can contact me directly via the contact information on the About page. I'm always open to collaboration, sponsorships, or recipe requests and would love to connect with you!

What Is Your Comment Policy?

I love to hear from you guys. But let's keep it kind and constructive; let's build a positive, helpful space where everyone can share tips and feedback! I reserve the right to remove any comments that don't align with this spirit.