My name is Megan Pippins. I moved to Charlotte in 2013 to go to Johnson & Wales for culinary arts. As a kid I’ve always loved food. My family has a restaurant, which allowed me to start getting all types of experience early on.
I’ve always had a passion for cooking and managing. I went plant-based in 2017 for health benefits and going plant-based I knew I still wanted to eat soul food, basically just good food. I started a job at a vegan restaurant and did not expect to learn as much as I did. Before starting I didn’t know you could make a cheese sauce from cashews or chickpea water whipped could turn into whipped cream/aquafaba. I learned quickly with this knowledge this was something I could be a part of.
I was super inspired to start my own business while traveling last year. Everywhere I went it just made me more eager to come home, cook food and come up with my Lotus Land Eatsz. Being plant-based gives me so much room to really be creative. I’m always researching new methods, vegetables/fruits and meat substitutes. I’ve recently starting getting into making more vegan desserts and “meats,” and there are so many different flours and seasonings I love to work with and try out.
My biggest goal is to make good vegan food accessible for those who want to cut meat out of their diet and don’t know where to start. Although I went vegan initially for health benefits, I felt compassion for the animals being harmed. I learned about different meat alternatives like seitan (gluten), tempeh, jackfruit and knew I could make alternatives just as good for people that want to do without meat.
The pleasure of making my own “steak” or “chicken” with just as much protein and taste is mind blowing. With these substitutes you can season and marinate them to however you desire – you can even do without soy and make chickpea tofu – the options are endless.
I created Instagram and Facebook accounts @lotuslandeatsz so everyone can see my amazing dishes, as well reachable via email, lotuslandeatsz@gmail.com. I also hold “pop-ups” at different restaurants, vendor festivals, as well as cater events. As my business expands I want to do one-on-ones and cooking groups to help others learn about veganism. I love seeing someone’s reaction to a dish I create, and that’s what makes me look forward to creating more amazing plant-based dishes!
