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It's #fermentationfriday the day I share with you my fermentation projects I've been making at home!

This week I made Oat amazake.

Amazake is a delightfully sweet ferment made traditionally with equal parts koji rice to cooked rice and left in a

It's "Wildcraft" season. Lemon zest, dill, chives and parsley make this cheese a wonderful addition to your spring cheeseboards or grilled cheese.

Available only through pre-order.

Pick up at 95 Mt Read door 14 Monday and Tuesday 4-7pm

It's #fermentationfriday the day I share my at home fermentation projects with you!

One of my favorite very quick ferments to make is soy yogurt. It's super easy to make (especially if you have an instant pot or rice cooker). You can also make thi

Just dropped! Dill pickle and Original sauerkraut are available now @homegrownandhandmademarket ! Don't sleep on the dill pickle kraut, I had to steal one for myself its so good 😉

Very small batches so get it while you can, next batches won't be av

It's #fermentationfriday ! The day I tell you about some of my home fermentation projects.

My personal IG stories have been littered with my tempeh experiments.

Tempeh is a fermented food that's made with the fungus Rhizopus oligosporus and basica

TODAY ONLY! (4/6)

Vanilla and chocolate glazed donuts! #vegan and #soyfree @homegrownandhandmademarket open 10-4pm.

Limited quantity so run don't walk!

#vegandonuts #plantbased #theearthismymother #theearthprovides #smallbusiness #supportsmallbu

It is #fermentationfriday the time where I share some of my pet fermentation projects with you!

I'd like you to meet Gigi the gingerbug.

Much like water kefir, sourdough or kombucha, gingerbug is a starter you cultivate to create an ecosystem of

Have a Rochester Vegan Savings card? Check out the code on the card to get 10% off your order over $15.

Remember you can pick up @homegrownandhandmademarket on the weekends during open hours OR stop by 95 Mt Read Blvd on Mondays from 4-7.

#nondai

Join me on my journey as I continue to explore what this beautiful planet has to offer. I am excited to meet you and join you on your own plant-based lifestyle journey.

About Spirit & Abundance

“Hi, I’m Ali, a plant-based chef, and devout food lover based in Rochester, NY.

I created this company to help you reconnect with yourself and others through delicious plant-based food. My philosophy around cooking is focused on whole, living plant foods tied closely to the seasonal shifts in Western NY.

I grew up in Western New York in the finger lakes region, surrounded by the beauty and bounty of nature. After graduating from culinary school and getting my bachelor’s degree, I was more disconnected than ever. After years of struggling with weight, self-image, and food I found myself hungry not only for satiating and healthy food but to reconnect with where my food came from. I went vegan in the summer of 2017 to align my life with my values and hopefully find some answers.

This began an adventure into rediscovering how to cook and cultivate flavor without using animal products. My journey has brought closer to farmers and producers, learning techniques including fermentation to create flavors I couldn’t even begin to imagine. The physical wellbeing I continue to enjoy after my transition is just a bonus. Sharing what I learned through plant based cheeses, ferments and cooking classes has brought me so much joy.

Ali is the founder of Spirit & Abundance, a small business based in Rochester NY. Ali is dedicated to sharing how to cook living, plant based food along with cultured and fermented creations

Outside of selling plant-based cheeses, Ali also offers consulting services for businesses looking to learn more about plant-based recipe development.

She is a graduate of The Culinary Institute of America with a degree in Baking and Pastry, and The School of Hotel Administration from Cornell University. During her time at Cornell, she studied Zen Buddhism and that sparked her interest and passion in veganism, mindfulness, and meditation. Her studies continue to influence her style of eating, teaching, and cooking.

Follow Ali on Instagram

About Spirit & Abundance

“Hi, I’m Ali, a plant-based chef, and devout food lover based in Rochester, NY.

Outside of selling plant-based cheeses, Ali also offers consulting services for businesses looking to learn more about plant-based recipe development.

Spirit and Abundance LLC

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