Ferelith Horne wasn’t always a confident cook. In fact, before moving to the coast of Portugal for a sabbatical year, her version of dinner often meant cereal or pasta with jarred sauce.
But living in a town where fresh produce markets lined the streets and the scent of grilled vegetables floated through the air daily, something shifted. Her kitchen became a canvas — and the Mediterranean vegan lifestyle, her palette.
Inspired by the vibrant flavors of the region and her personal values, Ferelith began blending traditional Mediterranean cooking principles with fully plant-based choices. No cheese, no fish, no dairy — and yet every meal still felt luxurious and deeply satisfying.
Her mornings began with ripe tomatoes smashed onto toasted sourdough, drizzled with olive oil and flecked with sea salt. Midday meals centered around herby lentil salads, grilled zucchini with tahini, or slow-roasted eggplant. She experimented with chickpea-based “tuna” spreads and cashew “feta,” and discovered that plant-based could still be indulgent.
But the shift wasn’t just culinary — it was emotional. Ferelith noticed her digestion improved, her energy stayed consistent through the day, and her focus sharpened. Gone were the afternoon crashes and sluggishness. She felt light but nourished.
And friends noticed. Dinners at her home became regular events, filled with colorful mezze, lemony grains, and laughter. Her food became not just sustenance, but an experience that brought people together. Most had no idea her dishes were vegan until they asked for seconds — which they always did.
Today, back home, Ferelith keeps her Mediterranean vegan habits alive, even amid a busier lifestyle. She batches her favorites on weekends and finds joy in simple things — the way roasted garlic perfumes a kitchen or how fresh herbs wake up a bowl of lentils. It’s not about being perfect, she says, but being present — and deliciously so.
