Student Spotlight - Taavi Moore
By the time Taavi Moore graduated from high school, she had added an impressive list of accomplishments to her diploma. She completed her associates degree, was named EvCC's Outstanding Graduate in nutrition, and her vegan cooking blog was featured in two magazines, Vegan Living and Thrive.
Before starting her bachelor's degree, Taavi discussed her EvCC experience and shared one of her favorite recipes.
What did you study at EvCC?
Why did you choose EvCC?
The Running Start program was a chance for me to get ahead by completing my associates degree by the time I graduated high school. I also felt that I needed a challenge and a way to improve my time management.
Who helped you succeed at EvCC? What did that person do to help you?
My nutrition advisor, Laura Wild. Without her I wouldn’t be educated on the steps I needed to take to complete my degree and transfer to a university to pursue my major in Nutrition. She also helped me to connect with various resources to understand the world of nutrition/dietetics even more.
Tell us about your blog, healthienut.com. Why did you create it?
I first created it as a way to archive my recipes so I could look back on them and make them in the future. It quickly became a deep passion of mine and I love to photograph my food. I believe eating with your eyes is a huge part to how the food tastes, so that is why I care so much about how my food is presented. My main goal for my blog is to share that vegan food isn’t just a bland piece of tofu. Plant-based food enables you to get creative and have fun with an abundance of fruits and vegetables. I also wish that through my recipes people understand that eating healthy is not only good for your body, but your mind.
Sweet & Sour Tofu Fried Rice
What was your cooking experience before becoming a vegan? Do you cook more now?
I did know some skills before going vegan, but much less than I do now. By integrating more fruits and vegetables into my diet I have been able to experiment more in the kitchen. I now use spices that I never would have used before, or finding out new ways of cooking various ingredients. My passion for culinary arts has tremendously grown over these last three years.
Your blog and a recipe were featured in Thrive magazine. What do you think about the national exposure?
I still can’t believe that out of a thousand food blogs they would choose me. It is amazing to see a national magazine dedicated to sharing the love for plant-based food. To realize that they thought my food could make a difference by publishing me is such an honor. I hope that through this exposure people can realize how creative and delicious vegan food can really be!
What advice do you have for new EvCC students?
Don’t procrastinate! I was so guilty of this during my first two years of high school and it really caught up to me. I took anatomy this past winter quarter and I probably procrastinated once on an exam. My number one tip for getting an A on tests? Study for the next one right when you get home from taking your previous exam. It may seem like a heavy load, but it definitely is worth it! Also, always ask for help if you need it. Professors may seem intimidating sometimes, but reach out for help and talk to them during office hours. This will enable you to feel less intimated and more confident in the class.
What do you plan to do next?
I will be transferring to Seattle Pacific University in fall of 2018 to pursue a bachelor’s degree in Nutrition with a Dietetics Emphasis. I then hope to continue on at that college and obtain a master’s degree in Nutrition.
Describe the best experience you had at EvCC.
During spring quarter I joined Community Kitchen Club. It was the best experience I had at EvCC because I was truly in my element. I was able to cook with other students at the school and collaborate to create a delicious meal together!
Anything else you want to add?
There may be times of high stress and anxiety over the course of your college career, but know it will all be worth it in the end. Don’t be afraid to ask your professor for ways to cope with this stress and always work with other students if you have any problems!
Could you please share one of your favorite recipes with us?
Chocolate Chip Peanut Butter Blondies
Yields: 12 blondies
INGREDIENTS
- 1 1/2 cups unbleached all-purpose flour (or any flour blend of your choosing)
- 1/4 tsp salt
- 1 tsp baking powder
- 1/4 tsp ground nutmeg
- 1/2 cup peanut butter
- 1/2 cup coconut sugar
- 1 tsp vanilla extract
- 1 flax egg (1 tbsp flaxseed meal + 3 tbsp water)
- 3/4 cup non-dairy milk
- Chocolate chips
- Chopped pecans
DIRECTIONS
- Preheat oven to 350 degrees. Line an 8×8 baking pan with parchment paper.
- In a large mixing bowl, whisk together the flour, salt, baking powder, and nutmeg.
- In a small bowl, combine flax seed meal with water. Set aside.
- In a smaller mixing bowl, using an electric mixer beat the sugar and peanut butter until smooth. Stir in the rest of the wet ingredients (including thickened flax egg).
- Scoop wet mixture into dry and using the electric mixer beat together. The batter will seem pretty thick, but that is ok.
- Spread batter evenly into baking pan. Sprinkle on chocolate chips and chopped pecans. Bake for 25-30 min. until golden brown or toothpick inserted comes out clean. Cool for 5 min. Enjoy!
Photos courtesy of Taavi Moore.