I was doing my usual online Friday surfing and came across a doozie, this blogger posted on his marketing blog about the uprise in gourmet meat, and how this is due partly to the demand from household mothers, hippies (apparently hippies are big meat-eaters) and VEGANS. what? obviously this blogger doesn’t even know what a vegan is? my word. I hope i don’t make such a blunder on my blog, if i do, please shoot me. lol.
On to more positive news, i found out recently, my youngest brothers wife, is with child, this will be their first and it is going to be a girl. She is 26, an elementary teacher from a suburb of Chicago, he is 27, and works for a mortgage firm, so they are both pretty young but i think they are as ready as anyone else could be. I am so happy for them both and they are elated and will do better than my parents did, as every generation tries to do better than the one before them. My parents were, in fact, good parents and although i mostly lived a pretty sheltered life, if nothing else, this contributed to my safety as a young child and then as a teen and also it contributed to my knack for sheltering others and my protective nature, i also grew up terribly religious (hi to all JW’s out there) and only hung out with those that were not “wordly”. Of course we had our crazy days and times, and what not, but all and all, and despite any shortcomings i had a good childhood and that is only, BECAUSE of my parents.
For this Mother’s Day, i would like to give credit to both my parents for:
atleast providing a spiritual foundation, from which i could then choose to expand on or not
spending a lot of quality family time together (maybe too much) when my siblings and i were kids
my dad for providing, guiding, and safekeeping us
my mom for nurturing, caring and loving us
Happy Mother’s Day to all moms out there who know, understand, love and support their families and even to those moms that don’t.
This month there is no shortage of events to attend and one of my favorite summer activities is to attend a groovy (yes, i said groovy) festival like this one in Memphis, that runs May 7-12, with food vendors, live music, and Elvis everyhwere, and i do mean everyhwere. Every year they feature a different country, and this time around the country of note is Spain. This fest isn’t particularly vegetarian, as Memphis is known for their barbeque, but there are a few vendors that will have rice, veggies, salads, and did i mention Elvis.
If speed is your more your game, then you can catch the Indy 500 on May 27th in Indianopolis, or watch it at a TV near you. In Milwaukee, Wisconsin there is the annual Family Kite Festival, where they launch 500 kites at the same time and in Miami, Florida you can “shake it, till you break it” at their Dance Festival which runs for 10 days starting June 20. So shake them dust bunnies off, and get out this May.
A vegetarian food blog can begin with something wonderfully small: a reliable dinner you want to share. It might grow into a collection of weeknight recipes, a guide to finding vegan options while traveling, or a friendly place where readers swap ideas for making vegetables the center of the plate.
But a good blog needs more than a clever name and an attractive photograph. Readers want recipes they can actually follow, clear explanations, honest recommendations, and a reason to come back. If you’re thinking about starting a vegetarian or vegan blog, this guide shows you how to build one without expensive equipment, exaggerated promises, or an impossible publishing schedule.
Quick answer: Choose a specific audience, set up an easy-to-navigate website, publish a small collection of genuinely useful posts, photograph your own results when possible, and improve your work as readers ask questions. You do not need a giant audience to begin.
The featured image is a computer-generated illustration of a blogging workspace, not a screenshot of a real blog or a photo of tested recipes.
1. Decide who your vegetarian blog is for
“Vegetarian food” is a broad subject. Your earliest decisions become easier when you picture a specific reader. Are you helping someone cook their first meat-free meal? Parents looking for lunchbox ideas? Students who have one pan and a limited grocery budget? Home cooks who want interesting dishes without dairy or eggs?
Write a one-sentence promise. For example: “Simple vegetarian dinners for busy people using ingredients from an ordinary supermarket.” That promise can guide your recipes, photos, headlines, and navigation. It can also keep you from covering every possible food trend just because another website covers it.
You can welcome several types of readers, but start with one primary audience. A narrow focus is usually easier to explain than a blog that promises everything to everyone.
2. Choose your angle—and understand vegetarian versus vegan
Some blogs cover vegetarian cooking with dairy and eggs. Others publish only vegan recipes, which avoid animal-derived ingredients altogether. A third approach offers both, with substitutions clearly identified.
Be precise in your labels. Cheese, yogurt, eggs and honey do not belong in a strictly vegan recipe; some cheeses may also use animal-derived rennet, which certain vegetarians avoid. If you suggest a vegan swap, explain what changes in taste or texture rather than promising that every substitute behaves identically.
A useful set of recipe labels might be Vegetarian, Vegan, Vegan option, and Contains nuts/soy/gluten when relevant. Ingredients and packaged-food formulations vary, so invite readers to check labels for their own dietary needs.
3. Pick a blog name that can grow with you
Aim for a name people can pronounce, type, and remember. Check that the domain name is available and that another food business is not already using a confusingly similar name. A simple name is usually better than a long string of keywords.
Choose a platform you can maintain. WordPress is one option, but the right choice depends on your comfort with updates, backups, accessibility, and cost. Before committing to hosting, compare renewal prices—not only introductory offers—and check whether you control your content and domain.
You can launch with a clean theme, legible text, a basic menu, and a contact page. Extra animations, five different fonts, and dozens of plugins are not a substitute for useful recipes.
4. Build the pages that help visitors trust your blog
Before publishing a big batch of posts, make the site easy to understand. A thoughtful About page should tell readers what the blog covers and how recipes or recommendations are created. A Contact page provides a way to report mistakes or request adaptations. A clear Privacy Policy should accurately describe the data and tools your site uses; seek appropriate legal guidance for your situation.
Create a simple recipe index or categories page. If you use advertising, sponsorships, or affiliate links, disclose those relationships clearly and follow the relevant rules. Do not write that a recipe was personally tested when it wasn’t, or present stock or AI-generated images as photographs of a dish you actually cooked.
Trust grows through honest details, not through badges that nobody can verify.
5. Organize recipes around the questions readers ask
A visitor usually arrives with a practical problem: “What can I make with lentils?” “Can I cook a vegan breakfast without tofu?” “What is a quick vegetarian dinner for two?”
Consider starting with a handful of categories:
Easy vegetarian dinners
Vegan breakfasts
Budget-friendly meals
Soups, stews and chili
Plant-based lunches
Cooking basics and ingredient guides
Use category names that describe the content plainly. Avoid creating an empty category for every tiny variation. As your library grows, you can group related posts into a helpful guide—such as vegetarian meals for beginners—and link to the recipes that answer each question.
6. Plan ten genuinely helpful first posts
You don’t need to publish every day. Begin with a small collection that covers different reader needs. Here are ten starter-topic examples, not claims about current search volume:
Five vegetarian dinners using canned beans
How to build a satisfying meat-free lunch bowl
Easy chickpea omelette without eggs
Vegetarian chili: how to adjust heat and thickness
A beginner’s guide to tofu textures
No-fuss vegetarian breakfasts for weekdays
What to check when ordering vegan Thai food
Vegetarian pantry basics on a budget
How to store leftover cooked beans safely
Seven common mistakes when adapting recipes to vegan cooking
Choose topics you can explain accurately. A concise guide based on real cooking knowledge beats a long post that repeats generalities. Revisit your early posts when you learn something genuinely useful.
7. Write recipes people can actually cook
A recipe post should answer questions before someone reaches for a pan. Start with a clear recipe name and a short description of the result. Then give the yield, preparation time, cooking time, ingredients with quantities, and numbered method. Specify temperatures, equipment, ingredient sizes when important, and visible clues for doneness.
For example, “cook until golden and the onion is soft” helps more than “cook for a while.” Separate tested substitutions from ideas you have not tried. If a recipe is adapted from someone else’s work, acknowledge the source appropriately and create your own meaningful text, instructions, and photographs instead of copying theirs.
Useful additional details include storage guidance, reheating tips, possible allergens, and why a certain technique matters. Do not guess exact nutrition numbers. If you provide nutrition estimates, explain that quantities and brands affect the result.
8. Take clear food photographs—even with a phone
Expensive camera gear is optional. Natural light near a window, a clean plate, and a simple background can be enough for appealing food photos. Photograph the finished dish, but also consider one useful process image: the sauce thickness, the dough texture, or what “golden brown” looks like.
Make the food recognizable; avoid so many decorative ingredients that the photograph no longer represents the recipe. Compress large images appropriately for faster loading and write descriptive alternative text for images that convey information. For instance: “Bowl of vegetarian chili topped with chopped scallions and lime.” Decorative images may not need descriptive alt text.
If you use an AI-generated illustration, label it honestly as an illustration. It should not replace a real final-dish photograph when you’re showing readers what a tested recipe looks like.
9. Learn the SEO basics without chasing rankings
SEO helps search engines understand your pages. It begins with good organization and language your readers would naturally use. A post about egg-free breakfasts should have a clear title such as “Easy Chickpea Omelette Without Eggs”, not a keyword-stuffed headline that sounds like a search-results page.
Use one descriptive main title, helpful subheadings, short paragraphs where suitable, and links to related pages on your own site. Create a unique meta description that accurately summarizes the post. Check that the page works on mobile, that its pictures load reliably, and that visitors can find the recipe without fighting through intrusive ads.
Google’s SEO Starter Guide describes these fundamentals. None of them guarantees a first-place ranking, and there is no universal “perfect” number of words for every article. The right length is long enough to answer the question well—and no longer than necessary.
10. Make your experience and corrections visible
A good food blog develops a voice through details: why you recommend draining the tofu first, what texture to expect, or how to correct an over-salted soup. If you’ve cooked a recipe several times, share what you actually observed. If you haven’t tested a variation, say so.
Invite questions and correct errors promptly. Readers may be cooking with different stoves, brands, or ingredients. Clearly dated updates can help with posts about restaurants, festivals, products, or food labeling, which are more likely to change than an ordinary lentil soup recipe.
For health and nutrition topics, use qualified, reputable sources and avoid treating general meal suggestions as individualized medical advice. The goal is a trustworthy kitchen resource, not a collection of dramatic claims.
11. Grow a community without depending on old ranking badges
Early blogs often celebrated directory positions and social-site badges. That history is part of the internet, but an outdated badge does little for someone looking for a reliable dinner idea today. Veggie-Blog has its own example: in May 2007 this post was a short thank-you note after a fellow blogger mentioned that Veggie-Blog had briefly reached the top spot on a blog community’s homepage (BumpZee, as a later correction clarified). It was a fun moment, but badges like that come and go; useful posts are what last.
A better long-term approach is to make the blog worth bookmarking. Ask a specific question at the end of each article: “What vegetables did you add?” or “Would a nut-free variation help?” Reply when you can, moderate spam, and encourage readers to share their own practical tips.
Choose one or two channels you genuinely enjoy, such as a recipe newsletter or a visual social platform. Reuse your own photography and excerpts, but give people a reason to visit the full article: measurements, troubleshooting, and substitutions should all be there. Sustainable consistency matters more than posting everywhere.
12. Think about AdSense and monetization after the basics work
A food blog may eventually earn through ads, reader-supported products, sponsorships, or relevant affiliate recommendations. None of those is guaranteed. First, focus on original content, easy navigation, accurate disclosures, and a comfortable reading experience.
Google’s AdSense site-readiness guidance emphasizes original, relevant content and good usability. Repetitive, scraped, or copied articles can create problems. Advertising must not obscure the recipe or confuse visitors into accidental clicks. Never encourage readers to click on ads as a way to support you.
If you review a kitchen product, distinguish your own use from manufacturer claims. If someone pays for inclusion, say so. A reader’s trust is more valuable than one extra promotional link.
A realistic first-month vegetarian blogging plan
Here is a manageable example rather than a required schedule. Adjust it to your available time.
Week
Main task
A useful result
Week 1
Choose audience, set up navigation and essential pages
A clear home for future posts
Week 2
Prepare and document two reliable recipes
Two complete recipe articles
Week 3
Publish an ingredient guide and answer reader questions
One practical non-recipe article
Week 4
Improve images, internal links, and recipe clarity
Better pages rather than just more pages
Keep a simple editorial spreadsheet with topic, audience question, recipe testing status, photographs, publication status, and update date. It is more valuable than a complicated content calendar you cannot maintain.
Beginner’s publishing checklist
Before pressing Publish, ask:
Does the headline accurately describe the post?
Have I explained whom the recipe or guide is for?
Are ingredient quantities, units and steps clear?
Have I checked the vegan or vegetarian label?
Are personal testing claims accurate?
Are images my own or appropriately licensed and labeled?
Can people navigate the article on a phone?
Do the internal and external links work?
Have I disclosed any commercial relationships?
Does the ending answer the reader’s question or invite a useful response?
A blog becomes valuable one dependable article at a time.
Questions readers ask
Can I start a vegetarian food blog for free?
Yes, some hosted platforms offer free starting options, although they may limit branding, control, storage, or monetization. Check current terms and upgrade costs before making a long-term decision. You can begin writing and testing recipes without paying for professional camera equipment.
Do I need to be vegan to write vegan recipes?
No. You do need to understand vegan ingredient requirements and describe the dishes accurately. If you also publish vegetarian meals with eggs or dairy, label the two clearly so readers know what to expect.
How often should I publish new recipes?
Choose a pace you can sustain. A thoroughly tested recipe every week or two may be more useful than daily posts with unclear measurements. Updating older pages when they need correction is also worthwhile.
Can a new vegetarian blog earn money with Google AdSense?
It may be eligible when it meets the applicable AdSense requirements and policies, but approval and earnings are not guaranteed. Original content, clear navigation, and policy compliance are more important starting points than estimating advertising income.
Start small—and give readers a reason to return
A vegetarian food blog doesn’t need a ranking badge or a giant recipe archive on day one. It needs a point of view and genuinely helpful food content. Choose one kind of reader, answer one useful question, and make your first few posts clear enough for someone else to cook from.
What would you write about first: quick vegetarian dinners, vegan baking, budget meals, or plant-based travel? Share your idea in the comments. A great food blog often begins with a conversation.
Abbie Cornish, an Australian actress who become well-known since Ryan Philippe split up with Reese and start dating with her instead. Abbie Cornish has starred in some great movies like somersault, Candy with “Health Ledger” and her latest movie “stop loss” where she met Ryan Philippe and fall in love to each others.
The interesting fact about Abbie Cornish is that she is a vegan since she was 13 and still until now. She was born in Hunter Valley, the rural state of Australia in 170 acres where made her grown up surrounding with the animals and nature.
She’s the first child from 5 children in the family who started being a vegan. What’s more, she’s also an Animal Club Ambassador. Anyway, there is no report that Ryan is a vegan too but since he starts dating with a girl who has very strong feeling of love to the animals, he may soon.
1 tablespoon oil
1 large onion, chopped
3 cloves garlic, minced
1 large green pepper, chopped
3 cups water
1 cup kidney beans (pre-cooked or canned)
4 large ripe toamtoes, chopped
1 cup corn kernels (fresh, frozen, or canned)
1 teaspoon salt
1 teaspoon chili powder
Pepper to taste
In a large pot saute the onion, garlic, and green pepper in oil over medium heat until the onion is soft. Add water, kidney beans, tomatoes, corn, salt, chili powder, and pepper. Cook 25 minutes longer.
Variations: Add hot peppers, other vegetables such as carrots and celery, or add 2/3 cup bulgur (cracked wheat). Pinto beans maybe used instead of kidney beans.