Haley: A Look at Her Plant-Based Kitchen

Vegan because peace starts with how we treat the most vulnerable.


Number of additional people who could be fed if all grain grown in the US for livestock was used to feed people: 800 million — David Pimentel, Professor of Entomology, Cornell University


Quick favor! Stop and ponder this for a moment. When you hear the term vegan, what comes to mind?


Maybe you think,

Um that is extreme and I love carne asada tacos way too much. 

 We’re born hunters, we’re made to eat meat. 

Been there, tried it, but everyone I know eats meat so it’s impossible. 

Vegan diets aren’t healthy because there are vital nutrients only found in meat and such.  

Hey it’s someone like me—who won’t require a full dissertation on why I went vegan!

There’s a difference between dogs and cows, pets and farm animals. 

Any of these resonate with you?


This is Haley—Oregon-born artist, photographer, yogi in training, green-thumbed goddess, and yes, vegan, all wrapped into one. Now before you go saying, oh another vegan Portlander, shocker … slow your roll home skillet. She lives in McMinnville, not exactly a mecca for vegan food trucks and cafes.


Haley’s goal is to live a life that’s as non-violent and as low impact as possible. That simply means living consciously and thinking about how one’s actions affect others. All of us can agree that that’s a good thing, right?

But what does the day-to-day look like for someone who lives in a small city while trying to remain hyper conscious of their consumption? For Haley, it means shopping used whenever possible, purchasing goods that don’t test on animals or require human suffering, growing a lot of her own foods, and eating plant-based, not animal based.


Is a vegan diet healthy?

Hear what Dr. Michael Klaper has to say about it.


But factory farming is efficient … right? Here are the facts. 


If you’re curious about plant-based diets, you should try out Haley’s favorite, super easy mac n’ cheese recipe pulled from Veganhuggs.com. 

It’s a great place to start to realize that savory deliciousness doesn’t have to come from things like cheese and meat.


Things like this are really, really hard to watch. I’ve gone through so many periods myself of not being able to watch this stuff at all, to forcing myself to watch it because it. is. real.

This documentary shows the reality of how our bacon, burgers, and chicken come to be.


I feel this is something that’s calling me and that I’m meant to be on this path— meant to help the voiceless through compassion and truth. – Haley Q


If you want TONS of delicious plant-based recipes, check out Haley on Pinterest. Just pick one and go! They all look amazing.


Not ready to jump into a full-fledged plant-based life? No prob … learn how you can continue to lessen your impact. 


Now I can look at animals in peace knowing I don’t pay people to hurt them anymore. inthesoulshine


I began to wonder why we cuddle some animals and put a fork in others. – Henry Spira


No animal needs to die in order for me to live. – Howard Lynan


Truth: There is no right way to kill someone who does not want to die.


Truth: To you it’s just a meal. To them it’s existence itself.


For this recipe, here’s what you need: 

  • 1/2 cup raw cashews, soaked in very hot water for 10-15 minutes. Keep covered. 
  • 16 ounces dried elbow macaroni, gluten-free or regular
  • 1 cup potato, peeled & chopped into 1-inch cubes
  • 1/2 cup carrots, peeled and chopped
  • 1 cup unsweetened soy milk (or any plant-based milk)
  • 3/4 cup vegetable broth, low sodium
  • 1 teaspoon onion powder
  • 1 1/2 teaspoons himalayan salt (or preferred salt), more to taste
  • 1/2 teaspoon paprika
  • 2-3 tablespoons nutritional yeast, more if preferred
  • 2 1/2 tablespoons tapioca flour/starch *See note
  • 2 tablespoons fresh lemon juice , more to taste
  • 2 med/large garlic cloves, minced
  • 2 tablespoons vegan butter


  1. Steam or boil the potatoes & carrots until tender (about 8-10 minutes). Drain and set aside.
  2. Place macaroni in a large pot of salted boiling water. Cook until al dente & according to package directions (about 9-10 minutes). Drain and set aside.
  3. Drain & rinse cashews and discard water. Now place all ingredients into a blender (except garlic & butter). Blend until potatoes, carrots & cashews have completely broken down & sauce is smooth, about 1-2 minutes. Set aside.
  4. Heat up butter in large pan over medium heat. When melted, add garlic & sauté for 1-2 minutes, until lightly brown (be careful not to burn).
  5. Pour in cheese sauce and cook for 4-5 minutes, until sauce thickens up and becomes slightly stretchy. Stir often to prevent burning. If it’s too thick, add a small amount of broth & stir. Taste for seasoning, and add more if needed.
  6. Now add pasta and gently toss to coat. Serve immediately. Enjoy!

*If you’d like a thinner cheese sauce, use only 2 tablespoons of tapioca starch, or omit it altogether. The sauce will still be rich and creamy. Tapioca starch provides extra thickness and a slight “cheesy” stretch.



Friends, I have a challenge for you. Whether you love meat so much you’re practically a t-rex, vegan through and through, an egg-loving vegetarian, part of the blue man group, a trekkie, hobbit, or just plain jane normal (whatever that is), will you test out this recipe and report back? Haley and I are genuinely interested in hearing what you think about it. And if you have thoughts on anything you’ve come across in this post, comment below!

Next week she shares a bit about her life and the events that led her to go vegan in the first place. Stay tuned. For now, check her out on IG @haley__queen (two underscores) and her new account @vegan.yogi.

Get updates on new posts every Friday in your inbox. Just click or tap ‘Follow.’

Cheers, friends! ❤




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