Jason K. Lee

is an attorney for the State of California, an editor and staff writer for Golden State of Mind and a freelance writer. He has a J.D. from Northeastern University School of Law in Boston, MA and a B.S. in Managerial Economics from the University of California - Davis in Davis, CA. Born in New York City, he follows the New York Giants and New York Yankees, but he also pays homage to his East Bay roots with his allegiance to the Golden State Warriors. In his free time, he enjoys playing sports, watching movies and trying new restaurants. It is his dream to learn how to draw. Jason lives in Sacramento, CA with his beautiful wife, Mary, and their dog, Taylor.

Vegan-ish, Week 10: Roasted Almond Butter

Nuts are a great gateway into plant-based foods for meat-eaters who crave protein. Almonds are an excellent source of fiber, protein, fat and vitamin E. Products like almond butter and almond milk…

Vegan-ish, Week 9: Tofu Thai Curry

My wife grew up vegetarian, so when we started dating Thai food was a great common ground for us when it came to picking restaurants. It’s also one of the cuisines that…

Vegan-ish, Week 8: Roasted Butternut Squash & Sage

With a jam-packed week, I needed something quick and easy to make. As I poked through the pages of From Plant to Plate, I stumbled across this simple recipe for roasted butternut…

Vegan-ish, Week 7: Kale & White Bean Soup

My wife and I have been making a concerted effort the past few years to bring our own lunch to work instead of eating out. Always looking for a good accompaniment to…

Vegan-ish, Week 6: Simple Basil Pesto

Italian food is one of my absolute favorite cuisines and I’ve been lucky enough to eat pesto at some amazing restaurants all around the world. A good pesto will be fresh and…

Vegan-ish, Week 5: Citrus Cream Biscuits

Time to try a dessert! Citrus cream biscuits called out to me from the pages of “From Plant to Plate” as I am a notorious lover of all things biscuit. For me,…

Vegan-ish, Week 4: Garlicky Potato & White Bean Mash

I love making mashed potatoes. Whenever I’m assigned this tasty side for Thanksgiving dinner, I make sure I have three things: cream, butter and cheese. Today’s recipe calls for none of those…

Vegan-ish, Week 3: Roasted Beet And Carrot Salad

When I was picking recipes for this series, I had no intention of choosing a salad. After all, creating a vegan salad isn’t much of a feat. But when I stumbled across…

Vegan-ish, Week 2: Mujaddara

Described by the cookbook as “nutty and earthen,” mujaddara are Lebanese lentils. My experience with lentils doesn’t go beyond soup and Indian curry so I took this on hoping to find another…

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