Supriya Raman

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I'm an LA-based vegan chef showing people how to live a sustainable plant-based life. I believe we can be compassionate to ourselves, the planet and animals through what we eat. I combine my culinary expertise, cultural heritage and cooking knowhow to make food that is soulful, nourishing and wildly flavorful. After 15 years in biotech analytics with an advanced engineering degree, I traded in my corporate hat for an apron, to pursue my passion for food. I am transparent in my work, bringing fiercely honest stories about my wellness journey, healing my relationship with food and recovering from eating disorders. These are all intricately woven into what I cook, eat and write.

I love creating recipes and food photography for brands that align with my core values. I've worked on paid partnerships, collaborations, giveaways and product reviews with Conagra Brands, Mala Girl Broths, Maya Kaimal Foods and BrightFresh Microgreens, De La Rosa Foods, BarillaUS, Chickapea and Eat Banza, to name a few. I have also worked with a number of agencies for some of these campaigns. My goal is to continue partnering with agencies like yours to continue promoting meaningful brands and my mission of living a sustainable plant-based life.

Location Los Angeles, CA United States
Country United States of America
Member Since FEBRUARY 21, 2022
Social Audience 24K Last Month
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supriyaramankitchen 23K Last Month Last 3 Months
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There is no greater joy and no greater reward than aligning our actions to our dreams. Often though, our burden of perfection and cloud of fear are in the way. If you didn’t have to be perfect, what weight would be lifted off your shoulders? If you weren’t afraid, what would you rather be doing now? It’s not just hard work that leads us to dreams, it’s also acting now. And remember to be kind, patient and consistent. . . . . . . . #mindfulness #actionsspeaklouderthanwords #intentionallife #natureismyhappyplace #natureismagic #livelifeonpurpose

Monday morning ☀️ My go to smoothie post workouts 🏋🏻‍♀️ It replenishes, nourishes and energizes ♥️ 3/4 cup frozen wild blueberries 1/2 cup frozen strawberries 1/2 cup frozen pineapple 1/2 banana 1/2 cup kale 1/2 cup spinach 3 tbsp chia seeds 3 tbsp flax seeds powder 1/2 cup soy milk (or any plant milk) 2 cups water Blend it all up and enjoy! Serves 4 tall glasses. . . . . . . . . #mondayvibes #rainbowfood #vegansmoothie #smoothierecipes #unicornlove #postworkoutfuel #nourishnotpunish

Let's make popcorn on the stove. It takes five minutes, literally. added bonuses of making them at home: - you can switch up the flavors constantly. sky's the limit! - you have the ability to control salt, fat and no preservatives needed...coz there isn't going to be any leftovers 🙈 Ingredients 1/2 cup raw corn kernels 3 tbsp plant-based butter (or any neutral oil of your choosing) 1 tsp salt 1/2 tsp red chilli powder 1/2 tsp garam masala This makes 12-15 cups of popcorn, or one serving if you're me on a movie night 😂 Instructions Melt butter in medium to large pan. A larger surface is preferable, nothing that's narrow/tall. Melted butter (or oil) should generously cover the bottom of the pan. Heat the pan over medium-high heat. Add salt and mix. Toss in measured corn kernels and fry for 15 seconds, while gently sliding and swirling the pan around. Add your spice seasonings, mix and cover. Keep gently sliding and swirling the pan to mix. They'll start popping one by one and then vigorously pop. Take the pan off the heat when the sound of kernels popping slows down, it will be many seconds apart. (The whole popping process should only take 3-4 minutes) Open cover carefully, release steam. Open fully and let sit for a minute. Transfer to a bowl and enjoy! Note: I like to season the popcorn at the beginning, it infuses and spreads flavor incredibly well! . . . . . . . . . . #popcorn #vegansnacks #moviesnacks #popcorn🍿 #masala #desifood #indiansnacks #garammasala #easysnack #getinmybelly #veganrecipes #plantbasedlife #popcorntime #vikram #vikrammovie #kamalhaasan #tamilcinema #tamilmovies

Healing our mind and body isn’t easy or linear. But it helps to lean on people who are going through it with us. This three course home cooked Tamil meal is how we have been eating plant based food for thousands of years; with incredible diversity, immense flavor and with every spice intentionally combined to heal. As a chef and as someone who battles food disorders, it’s one the most important reasons I share what I do, to help myself and others like me nourish our bodies without sacrificing our love of food, healing our trauma and managing our food disorders without losing our minds in the process. You are never alone 🫶🏼 . . . . . . . . #healingjourney #plantbaseddiet #mindandbody #kindnessmatters #plantbasedpower #eatingdisorderrecovery #nourishyourself #tamilfood #thali #indianthali #threecoursemeal #tambrahm

My favorite post work out meal. Of course it’s savory 🫶🏼 @justegg scrambled with garlic, onions, jalapeños, bell peppers, cilantro and salt 🌱 PS: if you’re a judgmental “processed food” and “clean eating” police, please don’t bother commenting 🫶🏼 . . . . . . . . #veganeggs #scrambledeggs #veganbreakfast #plantbasedprotein #veganprotein #postworkoutsnack #postworkoutfood #plantbasedsnacks #vegansnack #mung

Classic Khichdi, made with red rice instead of white. Red Rice is a unpolished variety of rice used In Southern India and Sri Lanka. They are hearty, nutritious, filled with fiber and most importantly, incredibly delicious! They have a unique nuttiness and an especially enticing aroma that works perfectly in a khichdi. Save this recipe ❤️ Ingredients serves 6 1.5 cups red rice 1 cup moong dal 6 cups water 3 tbsp plant-based butter 4 cloves garlic, minced 1 tbsp chopped ginger 3 thai or indian chillies, halved 1 red onion, chopped 2 tomatoes, chopped 1 green + 1 yellow + 1 orange bell pepper 1 tbsp mustard seeds 1 sprig curry leaves 2 tsp cumin seeds 1 tsp turmeric powder 2 tsp coriander powder 1 tbsp garam masala handful of fresh cilantro juice from one lemon Instructions: Rinse rice & dal thoroughly. Soak them in warm water until ready to use. I’m sharing instant pot instructions, but the steps are the same on the stove top, with a slightly longer cooking time. Use a heavy pot or a Dutch oven for stove top cooking. Set instant pot to sauté mode. Melt butter and heat for a minute. Add cumin & mustard seeds. Once they start popping, add garlic, ginger, chillies & curry leaves. Fry for two minutes.Then toss in chopped onions, and cook until they soften, about 5 minutes. Next add bell peppers & tomatoes and cook another 10 minutes. To this, add salt, coriander, turmeric & garam masala. Mix. Strain the rice & dal that's been soaking and add into the pot. Sauté for a couple of mins. Pour in water, give it a good mix. Turn off sauté mode. Cover the cooker & seal vent. Set manual high pressure cooking for 15 minutes. Once cooking is done, leave it be for 30 minutes. Then open vent, stir to mix thoroughly. Add an extra dab of butter. Sprinkle fresh cilantro, juice one lemon and serve piping hot! . . . #khichdi #khichuri #vegancomfortfood #indianveganfood #veganindian #lentils #mungbean #ayurvedic #ayurvedafood #indianvegetarianfood #indianfood #indiancooking #gharkakhana #desikhana #desifood #comfortfood #plantbasedmeals #plantpowered #healthymeals #healthyanddelicious

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