Interview with WFPB Recipe Creator Dreena Burton

About five years ago, before I became fully vegan, a friend gifted me a copy of Dreena Burton’s Plant-Powered Families* for my birthday. She knew I was dabbling with eliminating fish and dairy from my already pescatarian diet, and when she saw the book on display at a local store, she thought of me.

I was rather impressed when I saw that the book was endorsed by T. Colin Campbell and the forward written by Neal Barnard, two of the most renowned experts in their fields and both incredibly instrumental in my journey towards a plant-based lifestyle (if you aren’t familiar, I highly recommend watching the documentary Forks Over Knives). But little did I know what an impact this cookbook would have on my family, especially my kiddos. The book is so compelling with gorgeous food photography that my kids were quickly bookmarking the uber healthy recipes they wanted us to try.

I was blown away with Dreena’s ability to create delicious recipes without using any oil, meat substitutes, or refined sugar: in fact, she has become my gold standard when it comes to healthy eating. And although we don’t eat this cleanly all the time, we dabble often thanks to her beautiful cookbook (oh, and she has 5 others by the way!).

Fast forward to today, where Dreena and I are now on a first name basis via Instagram, as I have used and shared her recipes many times. Dreena has even been so kind as to allow me to publish one of our favorite recipes, Chickpea ‘n Rice Soup, from Plant-Powered Families on my blog for the first time on the web!

A vegan for almost 25 years, Dreena and her husband, Paul, have raised their three daughters plant-based as well. Not only does Dreena continue to create new recipes all the time – her newest cookbook is Dreena’s Kind Kitchen* – she is also a Yin Yoga teacher and just recently finished her Kundalini Yoga teacher training as well.

I had so many questions for Dreena and was delighted she was game for our interview. If we lived closer – she’s in British Columbia; I’m in the Bay Area of California – it would been over a coffee (tea for her), but hey…I’ll take it;).

Here is my interview with Dreena Burton…

*Disclosure: I only recommend products I use myself and all opinions expressed here are my own. This post may contain affiliate links, which means that if you make a purchase, I may earn a small commission at no additional cost to you.

Her Vegan Journey

Tell me about your journey to becoming vegan. What was the impetus/inspiration? Were you alone in going down this path?

Looking back, I now feel it was part of my destiny to learn about food when I did. It was over 30 years ago when I first became curious, in my late teens. I always loved food as a child, and was quite keen on junk food! I read an article about red meat when I was 17 or 18, and it sparked something in me to learn more.

In my 20s I came across Diet For a New America and it transformed my thinking, and ultimately over time, my diet. It wasn’t overnight. It was a process over several years from eating a standard diet, to no red meat, to eventually no animal flesh, then no dairy and eggs. My husband (then fiancé) was along for the ride – I was doing most of the cooking, and he enjoyed the food! Reading Becoming Vegan and The China Study a few years later solidified our decision, for us and our then growing family.

Diet for a New America was one of my earliest inspirations too; and then of course The China Study years later.

I am incredibly impressed with your commitment and positive leadership in eating a primarily whole food, plant-based (WFPB) diet with minimal processed food. What inspired this focus?

Thank you. I hope to show people, most importantly, that their journey is their journey. There is no need for judgment or policing. That’s not my space in this community. I’ve always tried to welcome people wherever they are, knowing that when people feel safe they are more able and excited to grow. I guess my love of whole foods came out of necessity in some ways, because when I started eating plant-based there were NO vegan alternatives. We had one small, local health food store that sold tofu in water bins and almond butter to scoop out of buckets! So, I learned to cook grains and beans, and work with different veggies. Over time, you learn to love these foods and enjoy them prepared very simply as well.

Isn’t it HARD?! Do you ever cheat and eat like an Impossible burger with fries?

Oh, we have treat foods here for sure. I’ve always had the position that we eat 80-90% whole foods, rather than the pressure of perfection. Especially with kids, as they have peers and social situations where it’s part of their lives to eat chips, fries, cookies, candies, and such. I don’t restrict it in our home, and I don’t need to. Our girls love to eat healthy, whole foods. When they eat the junkier foods, they soon turn to eating an orange, or a big salad. As for me, I’m all about the sweets – chocolate, ice cream, that’s my thing.

Phew, that makes me feel better;)

Raising a Vegan Family

I believe you and your husband now have three teenage daughters. Has your family always been along on this vegan journey with you? Is it hard to feed and satisfy the whole family so cleanly/WFPB? Personally, I struggle with balancing it all sometimes: making healthy foods everyone loves, social pressures, trying not to control what my family eats all the time, etc.

Yes, the whole family eats this diet. Our girls are now 19 (almost 20), 16, and 11 (almost 12). I often tell people there hasn’t ever been a time where they have complained about eating vegan or ‘missing out’ on other foods. It’s true, and that surprises people. They love their food. But I also don’t deny them having treats like pizza or fries. When their daily meals are mostly whole foods, I’m happy to pick them up vegan cinnamon buns from our local cafe or give them chips with TV…because they whole-heartedly love their meals and are filling up on whole food, plant-based, nutrient-rich foods every day. 

It does become a little more difficult to ‘control’ their food intake when they are teenagers. I mean, when they are little we give them everything they consume, so we are ultimately in control. Which, makes it difficult to relinquish some of that when they are out as teenagers and buying food and such. Thankfully, our girls haven’t ever wanted non-vegan food. And, that letting go of control is hard. I get it! But, it’s part of our role as parents, to give them that extension. If we try to control it forever, we’ll have bigger problems.

Becoming Dreena Burton, Recipe Creator

How did you become a recipe creator? What influenced you both personally and professionally to pursue this path?

Gosh, I look back at my early recipes and my cooking has changed so much. I’ve definitely evolved with my recipe development, which is to be expected after 20 years, I suppose! When we were first eating vegan, most cookbooks I found were vegetarian, with lots of eggs and dairy. Even those were fairly scarce. But vegan? I think I found two cookbooks. There wasn’t much on the internet at that time either. I started tinkering with my own recipes and found a new interest in cooking. I never cared a lot for it when making meals with animal flesh. The food contamination, prep, and clean-up really put me off. But plant foods were fresh and lovely to work with!

I had an idea to compile my recipes, and it stuck with me. Co-workers told me I had a ‘spark’ when I talked about making vegan food. When I left my corporate career to move to the west coast of Canada with my husband, I decided to do something as crazy as writing a vegan cookbook! I just believed in it. So, I mailed out proposals to about twenty publishers and held faith that one would say ‘yes’. 

I learned cooking skills from TV shows like What’s For Dinner, Bonnie Stern, and The Urban Peasant. These were Canadian shows that I really loved because they actually taught about ingredients and recipe preparation, rather than food competitions that dominate TV these days. I also watched Emeril, Bobby Flay, Nigella Lawson, Rachael Ray, and other early Food Network chefs. These shows didn’t show much vegetarian food or even vegetables – but did teach flavor components and cooking techniques. I also learned from books and a lot of online searches (like Cook’s Thesaurus). Then, it was just getting in the kitchen and working things out myself. Trying techniques, testing recipes. A lot, a lot of testing.  

What is your recipe creation process? From ideation to development to testing, curious how you come up with these delicious creations.

It’s a bit of two approaches. Sometimes I just start working with an idea and think ‘hmmm, this might be a good one’, and then sketch out some rough measurements as I go. Other times, I have a clear idea of a recipe I want to develop (ex: Italian vinaigrette) and I research some key flavor components that I want to incorporate. Then, I decide how to make it vegan, healthier, oil-free, etc….and the crafting begins. After I get a recipe where I want it, I typically test it another couple of times to ensure it’s solid.

As far as testing recipes, my family taste-tests everything – and I get some very honest feedback, ha! But, when recipes are going into an e-book or book, I connect with a trusted group of recipe testers. Some of them have been with me since the first book, others came to know of my recipes through Plant-Powered Families. They are beautiful souls and I’m so blessed to have their help.

What are your favorite recipes from Plant-Powered Families (mine is the Tofu Feta and Lentil Pumpkin Seed Pie with Tzatziki, my son’s is Chickpea ‘N Rice Soup, my daughter’s is Fudgesicles)?

Oof! Yep, hard, I love the Crazy Brownies and the Artichoke Spinach Dip, and the Best Banana Bread is on regular rotation. Oh, and the Mellow Lentil Sniffle Soup is a fall/winter staple.

Dreena’s Inspiration

Who inspires you (both professionally and personally)? Who is Dreena Burton’s favorite recipe creator?

Professionally I’m inspired by people that pursued work in the plant-based field long before I did, and who continue to work and help others on this path…people like Brenda Davis, Dr. Colin Campbell, John Robbins, Dr. Dean Ornish, Dr. Greger, and others. I’m also inspired by people that reach out to me with gratitude. Hearing their stories and how my recipes might have helped them in some way just touches my heart, and I want to offer more.

Outside of the plant-based community, I’m inspired by my mother. I know that sounds cliché, but she had a very hard life. She’s now in her 80s, living on her own, and I worried how this past year would affect her. We started Facetiming her daily, and our relationship has improved so much…one of those silver linings of this tough year. And every time we chat, she has something funny to say, or shares something positive or loving with our girls. Her attitude and resilience inspires me. 

Favorite recipe creator? Gosh, I don’t think I can choose. There are so many in the field now and all with their own style. I will say that Ricki Heller is a recipe genius for being able to create so many gluten-free and sugar-free recipes (and especially sweets). And, one of the early pioneers Bryanna Clark Grogan has recipes that are so expertly tested and with many modifications for people. They are both recipe chemists.

Dreena’s Advice

Any tips or advice for parents trying to guide their families along this path?

Model and discuss. They will learn the most from your choices, and from your excitement about these foods. I recently had a friend buy pomelos for me. I had never tried them, and was so excited and appreciative of her thoughtfulness. Children see this, especially younger kids – and they want to join in – taste, explore, and try something new again.

Also, discussions at the table are so valuable. We underestimate this time and unfortunately our culture has developed in a way that table time became more infrequent, at least until this past year. Food discussions naturally come up during lunch or dinner, and it’s the most authentic time to talk about why we love this diet, or aspects of how food relates to the planet, animals, or our health. These choices then become life. Just like brushing our teeth or taking a shower. It’s part of life, just simply. 

Any other interesting or fun facts that we should know about you, Dreena?!

Let’s see, some fun facts: 1.) I have 5 sisters, so six girls in our family and we all have names beginning with D! 2.) I’m a total dork at heart. I talk to myself as I go around the house, in a botched British accent. It’s really cool. 3.) Morning routine is essential to me…some sort of morning movement, be it 15 minutes bouncing on my trampoline, 1/2 hour of Kundalini Yoga or 45 minutes of Yin Yoga. 4.) I am also a yoga teacher and just finished Kundalini Yoga Teacher training. 5.) My other dream is to have a cookie/ice cream business. Maybe I will. Or maybe I’ll just keep eating them.

I hope you enjoyed delving into the inspiring world of Dreena Burton! Please, let me know what you think in comments below or email me!

For more inspiring stories, check out:

• The Saucy Story of Bitchin’ Sauce
• Combating Food Waste: The Story of Imperfect Foods
• Veggie Explorers Club Subscription for Kids