Author Archives: Levita Mondie

About Levita Mondie

Through Vita's Vegan Ventures, I share my passion for and knowledge of life-affirming vegan cuisine, including Soul Food, Mexican, Italian, Indian, Ghanaian and more. Contact me at to schedule cooking classes, demonstrations, lectures, and more. See more details at .

Vita’s Raw Vegan Mushroom Olive Tapenade

While tapenade is typically olive based, I decided to incorporate not one but two different kinds of mushrooms — portobello and shiitake.  In an effort to eat more live dishes, I left the mushrooms and all the other ingredients raw.  Continue reading

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Vita’s Raw, Gluten-Free, Vegan Key Lime Pie

I love key lime pie, and after studying a dozen or so traditional and vegan recipes for it, I have come up with a version that excites my taste buds because of its texture and balance of sweet and tart.  … Continue reading

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Vita’s Vegan Broccoli Stem Pesto

I like broccoli stem pesto because it makes use of the part of the broccoli that I normally throw away, so it cuts down on food waste. I also like it because I have basil growing in my front yard, and I love the feeling of planting, growing, and harvesting something just outside my front door. I really appreciate that the recipe requires no cooking! Continue reading

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Protected: Black Bean Brownies: The Delicious Way!

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Vita’s Vegan Sweet Potato Pie: The Remix

Three years ago I wrote a blog post entitled, Vegan Sweet Potato Pie Recipe, that got enough likes, inquiries, and reposts to earn a featured guest spot on a special Thanksgiving edition of the local television show Healthy Food Happy … Continue reading

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Corn Chowder with a Vegan Twist

By 10:30 this morning, I had created a beautiful pot of corn chowder.  I wanted to make a soup to help my daughter, Yetunde, get over a cold.  The white potato, orange sweet potato, yellow corn, and green specks of fresh … Continue reading

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Vita’s Basil Lemonade Gifts (Almost) Lead to Fisticuffs

Delicious and unique culinary creations are my favorite things to give at this time of year. And so it is with my basil lemonade, which I recently made over 25 jars of, with the absolute freshest and most lush basil … Continue reading

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A Crust of Bread and Such

Last night, I did it. Something I’d been wanting to do for over 12 years. Something I was too conventional to do before because I deeply appreciate interacting with food– admiring colors, inhaling aromas, experiencing textures– and being involved in … Continue reading

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Yetunde’s Yummy Vegan Banana Pudding

Many of us have made New Year’s resolutions around food–to cut out processed sugar, to reduce salt, to have meatless Mondays and a host of others.  Some food practices I’d like to encourage in the new year include preparing more … Continue reading

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Holiday Rosemary Lemonade

After more than five years of making sweet potato muffins and giving them to all of their teachers around the holiday season, my daughters and I decided to change it up this year in favor of a gift that took … Continue reading

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