Let’s talk about food.

Food is both a necessity and a luxury. We need food to live, but having preferences and choices about what we eat is not a privilege enjoyed by all.  In our own communities and across the world the disparity is staggering. Many are joking about the COVID-19 lbs gained, but that is not the reality for many. I am grateful to be American, for my Unemployment and Stimulus checks and my food deliveries. I am grateful to be writing articles and taking pretty pictures of food and to have the luxury of mulling over things of this nature rather than fighting for my survival.

Food is my livelihood and has been for most of my life. I am an Artist in my core, and creating food is my passion and preferred media of artistic expression and the way I earn money. When the pandemic hit, it took away my restaurant and demo chef jobs in one fell swoop.

My side gig of Food Blogging became my only gig.

As a food blogger it has been difficult for me to navigate between continuing to create content that is beautiful and making content that is achievable to most people. When the Pandemic first hit several weeks ago, I was immobilized. I lost my interest in cooking elaborate meals and creating recipes. I was fearful of all the what ifs and my projects began to look meaningless in the midst of all the international tragedy. What previously had me fired up seemed like it had been extinguished by COVID-19. I stocked up on apocalyptic foods like oodles of noodles, dry beans and frozen peas because I was terrified of our food system toppling. I felt that my regular routine of cooking, styling and shooting my food was despicable when compared to all the suffering happening. Somehow I climbed out of the mire and realized that I needed the creative outlet to keep my anxiety at bay. I began creating and cooking brought me joy again.

Now six weeks in, I have mastered the art of Instacart deliveries and have found a happy medium between rampant overindulgence of pasta and eating all the fresh food in one day.

I have also found it rewarding to share again. Creating newer, pandemic pantry friendly recipes to help others nourish themselves simply yet deliciously is my heartfelt intention and contribution to keeping society afloat. Gently encouraging people to eat more plants has become easier as the news is supporting my vegan choices as healthier for both our bodies and our planet. I hope to nourish with food for thought as well as satiate hunger.

Please accept my humble offering of a simple vegan pasta today which uses wallet friendly pantry staples like tomato paste, chickpeas and seeds. Stay safe, stay home, stay full for hours. And try to find joy in food.

Bucatini in a creamy tomato & roasted garlic sauce recipe

Prep: 5 mins

Cook: 15 mins

Yield: 5


1lb pasta, 4 cloves garlic, 2 zucchini, 1 can chick peas, 1 cup plant milk, 2 tsp tomato paste, 1 cup baby spinach, 2 tsp hemp seeds, pinch crushed red pepper, salt and black pepper to taste


1. Put on your pasta water to boil. Prep other food while waiting and broccolini can be quickly blanched in the boiling water and set aside. Only put in the water until bright green then pull out.

2. Sauté 4 cloves chopped garlic in 1T olive oil until starting to turn golden then add two sliced zucchinis to pan and salt lightly. When zucchini has some color add a pinch of crushed red pepper and cook for one minute. Add 1 can drained chickpeas and cook 2 mins. Then add 1 cup unsweetened plant milk and 2Tsp tomato paste and bring to a quick boil. Taste for salt and add a pinch.

3. Last toss your cooked and drained pasta in the sauce with 1 cup baby spinach leaves. Garnish with hemp seeds and black pepper.

Enjoy! If you make this recipe please share with Sara and VeganZine on Instagram with #VeganZineBoston.

Sara Tercero is the Better Food Guru!
You can find more of her recipes and content here.

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