Hetty Lui McKinnon+

My favorite ingredient to make (vegan) soups creamy

A broccoli soup that can be eaten hot or cold

The cheese I crave more than all others

Halloumi and shishito pepper skewers

A dish to get hot and bothered over

It requires heat to cook it, but the time is now and the rewards are worth it

Dumpling salad season is here

My Top Three Favourite Frozen Vegetarian Dumplings, Ranked

A curry that embodies summer

Welcome to Zucchini Week

The simple trick that will make your soba noodle salads so much better

Plus a recipe for cold soba noodle salad with peach, cucumber and tomato

When its hot, grill your vegetables

Welcome to To Vegetables, With Love, a celebration of a vegetable life, less ordinary.

LINGER LIVE #2: DUMPLINGS, BY THE SEASON

Watch now | A recording from Hetty Lui McKinnon's live video

Dumplings, by the seasons

The case for filling your dumplings with seasonal veg

Artichoke and dill hummus with cumin-spiced peas and more

Introducing my new website!!!!!!

Cream cheese, sweet chili sauce, coriander dip with (or without) smashed spiced potatoes

And New York pride and the power of sports to unite an entire city

Cherry quinoa salad

Centering fruit in our meals

Live with Hetty Lui McKinnon and Aran Goyoaga

A recording from Hetty & Aran's live video

Lemony Swiss chard with chickpeas and feta

Welcome to To Vegetables, With Love, a celebration of a vegetable life, less ordinary.

A very good herby, seedy cabbage salad

Welcome to To Vegetables, With Love, a celebration of a vegetable life, less ordinary.

LINGER Live #1 with Hetty Lui McKinnon

Whipped kimchi tofu with spring things

Pan-fried gnocchi and turnips with miso butter

Plus, our LINGER LIVE cooking demo this week

Spring greens curry

and new Substack Live series coming for paid subscribers

Huli huli zucchini with crispy chickpeas

A recipe from Alana Kysar's Aloha Veggies....plus the difference between audience and community

Roasted carrots with whipped sunflower seeds and seedy topping

On carrots and gatherings

Crispy quinoa and asparagus salad with coriander cashew cream

Thoughts on eating, appetite, womanhood

Pulled mushroom and black bean tostada

Feeling my way to a recipe

Wood ear mushroom, tofu skin and edamame salad

And the problem with 'China-maxxing' and the commodification of Chinese culture

Koosto Iyo Baamiye (Swiss Chard and Okra Stew)

Getting to know Somali food and traditions through a stunning new cookbook

Eggplant and tofu with orange sauce

and let the girl rant for a bit...

Crispy okra and tofu with chicken salt

Don't worry, there's no actual chicken in it!

Baked spiced beet rice

Falling in love with beetroot again

Creamy pea and tofu soup

Welcome to To Vegetables, With Love, a celebration of a vegetable life, less ordinary.

Cabbage, broccoli and tofu with black bean sauce and rice cakes

(that name is a mouthful!) Plus dumpling week roundup!

Carrot Nian Gao (mochi cake)

A sweet and chewy start to the Year of the Horse

Napa cabbage and crumbled tempeh rice noodles

Cabbage finally gets the love it deserves....

Harissa maple carrots and chickpeas with whipped feta

Welcome to To Vegetables, With Love, a celebration of a vegetable life, less ordinary.

An Ex-Locals Guide to Eating in Sydney

A highly subjective list of good things to eat (and experience)

Creamy Green Pasta (with Broccoli or Kale)

An adaptable recipe from Nicki sizemore's new book

Palak khichdi (spinach, rice and red lentils)

Welcome to 2026

Pandan banana chocolate chip pudding

Welcome to To Vegetables, With Love, a celebration of a vegetable life, less ordinary.

Squash, Corn, Black Bean Salad (Three Sisters Salad)

Welcome to To Vegetables, With Love, a celebration of a vegetable life, less ordinary.