Welcome to Vegiholic! We believe in healthy eating and unfiltered writing. Our site focuses on our favorite recipes, food/restaurant recommendations, and stories about living as a vegetarian. You don’t have to be a vegetarian to dig vegetarian food! This site is not about counting calories but just being aware of what you put in your body. Produce shopping can be a hobby and cooking is a craft. Throw us a garden and we’ll teach you to create a feast. You can train your brain so we urge you to be receptive! We stand by our mantra, “Don’t knock it ’til you try it!”
(Don’t worry, we also like to party.)
FOUNDER | KRISTEN DOUTE
I’m Kristen Doute, a self-proclaimed Vegiholic and a cast member on Bravo’s Vanderpump Rules. Throughout my twenty-two years as a vegetarian, I’ve learned and encourage you to be OPEN MINDED! I am not speaking as a nutritionist or a dietician. I created Vegiholic to share with you my day-to-day: fun rants, recommendations and recipes with ingredients that taste amazing, compliment each other and treat your body right.
Ryan Revel firstname.lastname@example.org
Jordyn Palos email@example.com
CHEF | JEANINE CARTER
My name is Jeanine Carter. I grew up in an Italian family devoted to food. Surrounded by great cooks, I began cooking at an early age with my grandmother for family gatherings, as well as helping my mother, an avid backyard gardener, with nightly dinners. The table was the center of the family and where my passion for food emerged. Immediately following my high school graduation, I joined the renowned, whimsical Rat’s Restaurant, The Grounds for sculpture in 1999, under Executive Chef Eric Martin, CIA graduate and alumnus of the illustrious kitchen of Joel Robuchon and Christian Delouvrier. My first taste of kitchen life, it was here that my talent was first recognized and where my own culinary desires were set in motion. I was pushed to continue my education formally, so I followed my heart and stomach to California, enrolling at Le Cordon Bleu’s California School of Culinary Arts.
Since completing my degree, I have worked as a chef at a variety of popular and eclectic Los Angeles establishments, including Moomba, AMMO, and the Jonathan Club, eventually making my way back to Rat’s Restaurant in the fall of 2005. Since then I conquered each challenge moving up the ranks from garde manger, entremetier, poissonnier, saucier and finishing a rotisseur. I then decided to become a private chef doing everything from menu development, shopping to serving. As well as doing private catered events for up to 200 guests.
I find much joy in the simple pleasures of hosting meals for friends and family, as well as tending to my own backyard vegetable garden. Always looking to the future, I continue to learn, practice, invent and grow.