The Savage Feast

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Recipes
Gardening
Contact
About

Recipes
Gardening
Contact
About

Recipes

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Deconstructed Tomato Pesto Fettuccini
"Bacon! I Want Bacon!"
Vegan Fish Sauce: Our Secret Staple
Grilled Tofu Kebabs with Chili Crisp, Snap Peas, and Bok Choy
Fresh Slaw with Ginger-Sesame Dressing
Spicy Tofu Stir-Fry with Mushrooms and Garden-Fresh Vegetables
🌿 What's Up & What's Cooking: Baby Bok Choy, Green Onions, and Cilantro Edition
U-Pick, U-Dip, U-Impress: Dark Chocolate-Covered Strawberries
"What the—?!” to “Why the—not?!”: Grilled Lettuce With Fresh Peas
Garden Gold: Creamy Vegan Asparagus Soup from a 15-Year-Old Patch
The Backbone of the Savage Feast: Broth
The Savage Feast Is Back: Why I’m Starting Over

Hi, I’m Anne.

I grow vegetables, cook beautiful vegan food, and geek out about plants, preserving, and the joy of harvest. The Savage Feast is a place for rebellious roots, real food, and reclaiming “farm to table”—no hooves, just harvest.

Curious about eating vegan?

Join me over at The Vegan Curious —a free newsletter that’s funny, helpful, and totally guilt-free.

When “Natural” Stops Making Sense
by The Vegan Curious
Lima beans are natural.
I Can’t Stop Thinking About What We Skipped Past
by The Vegan Curious
I’ve been seeing all this outrage about AI lately.
SNL Nailed it!
by The Vegan Curious
Spoiler alert if you haven’t seen last night’s episode of Saturday Night Live.

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