Feeling Alive Again

There are moments in life when something inside you wakes up, stretches its limbs, and reminds you that you’re still here. Not just existing. Alive. Truly, wildly, soul-deep alive in a way you haven’t felt in years.

That’s where I am right now.

I put a dream out into the universe not long ago — quietly, intentionally — the way you release something you love with both hope and surrender. And the universe, in its own perfect timing, whispered back. Maybe feeling alive begins long before the dream comes true. Maybe it starts the moment you choose to believe you deserve more than survival. The moment you stop waiting for life to happen, and you start making it.

And this week, that truth unfolded in the most beautiful way.

My happy place has always been the kitchen. Gateway especially. The energy there, the purpose behind every event, the hum of creative momentum — it all feels like home. When I’m in that kitchen, feeding people and working alongside someone who understands my rhythm, everything in me settles.

This week was a whirlwind, but the best kind:

Wednesday we shopped.
Thursday we prepped.
Friday we transported everything and set up the Christmas party.

Three days of movement, intention, laughter, planning, and purpose. Three days of feeling more alive and grounded than I have in so long.

And at the center of it was Caryn.

Eight years ago, I reached out to her because she felt like someone I was meant to know. I didn’t question it — I just followed that quiet inner pull that whispered, “Pay attention.”

Four months ago, I reached out to her again and asked her to be one of my chef’s at Gateway. We’ve been told we look like sisters. Maybe we do. But the deeper truth is that she feels like someone my soul recognized before my mind ever caught up.

One of my favorite things we made for the party were these simple vegan pastry cups — caramelized onions, vegan feta, and tomatoes. Nothing dramatic, nothing complicated, just humble ingredients layered together in a way that somehow became magic.

It struck me as we worked:
That’s life.
That’s friendship.
That’s purpose.

Simple things — a moment, a conversation, a shared task, a single decision to reach out to someone eight years ago — come together slowly, quietly, intentionally. And before you realize what you’re building, they become something bigger than the sum of their parts. Something meaningful. Something whole. Something that feeds you in ways you didn’t even know you were hungry for.

Just like those cups:
each ingredient good on its own,
but together — something elevated, something complete.

And somewhere in the middle of all of it — the prepping and unloading pans, the ovens heating up, and the music playing in the kitchen while we worked side by side — I realized something I didn’t expect:

Gateway is my new love.

Not a crush.
Not a phase.
A real love — grounded, steady, awakening.
The kind that lights you up in places that had quietly gone dim.
The kind that feels like purpose.
The kind that feels like home.

Last night, surrounded by good food, intention, and someone who feels like a sister from another lifetime, I felt humbled when Caryn thanked me. I felt grounded. Connected. Seen. We built something together — not just a menu, not just a party, but a moment that reminded me how much I love this life I’m creating.

Feeling alive again isn’t luck.
It’s courage.
It’s intention.
It’s collaboration.
It’s choosing yourself.
It’s trusting that the universe meets you where you’re brave.

And after three full days of pouring our hearts into something beautiful, I felt that spark again — that joy, that deep knowing:

I’m exactly where I’m supposed to be.

Carmalized Onion, Feta, and Tomato Pastry Cups

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• Author: Stephanie Bosch
• Prep Time: 10 Minutes
• Cook Time: 10-12 Minutes
• Total Time: 20-22 Minutes
• Yield: Makes 24–30 mini cups 1x
• Diet: Vegan

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Description

Perfect for holiday hors d’oeuvres, parties, or grazing boards!

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Ingredients

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• 1 box mini phyllo shells (usually 15 per box; buy 2 for 30 cups)
• 1 jar caramelized onions (drained if very liquidy)
• 1 cup cherry tomatoes, diced/sliced in half
• 1/2 cup vegan feta, crumbled (Violife or Follow Your Heart)
• 1 tablespoon olive oil
• Pinch of salt & pepper
• Fresh parsley, finely chopped (for mixing in + garnish)

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Instructions

1. Preheat your oven to 350°F.
2. 2. Prep your filling.
3. In a small bowl combine:

• Spoonfuls of jarred caramelized onions

• Diced tomatoes

• Crumbled vegan feta

• Olive oil

• Salt & pepper

• A tablespoon of chopped fresh parsley

1. Gently fold everything together so the textures stay intact.
2. Fill the phyllo cups.
3. Arrange mini shells on a baking sheet.
   Spoon 1–2 teaspoons of filling into each one, filling them to the top.
4. Bake.
5. Bake for 10–12 minutes, just until the feta softens and the tomatoes release a little juice. The shells should turn lightly golden on the edge.
6.  Finish each cup with a pinch of freshly chopped parsley for color and brightness.
7. Serve warm or at room temperature.
8. Enjoy!

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Notes

Chef Tips:

✨ Jarred caramelized onions work beautifully — they give sweetness and depth without the hour-long stovetop commitment.

✨ Parsley keeps the flavor fresh, balancing the richness of the onions and feta.

✨ Make-ahead friendly:
Assemble the filling earlier in the day, refrigerate, then fill and bake right before serving.

✨ Optional boost:
A micro-drizzle of balsamic glaze on top takes these from simple to elegant!

As a kid, my little brother and I used to spend our summers with our grandma while my mom worked. Those days were so simple and good—warm breezes, the bell of the ice-cream man coming down the street, the smell of cut grass, cicadas singing as the sun went down. I was that barefoot little blonde tomboy running through the yard with grass stains on my knees, dirt on my face, and hair wild in the wind.

I miss my Gradma so much, especially on these bright summer days. I can still see myself in her sunny kitchen, standing on a footstool beside her, learning to snap green beans, slice ripe peaches, and cut okra for dinner. She showed me that real food was fresh, simple, and made with love.

I’m still a tomboy now—maybe even more so. As an adult, my hands are still in the dirt, working in my garden barefoot in the grass, growing the same kinds of fresh herbs and vegetables she loved. I love grilling those veggies outside on warm evenings—smoky corn, peppers, zucchini, all piled onto a big platter to share. And when I’m not in the garden, I spend my days on the lake wading in or paddling out, slowing down and soaking in everything this season has to offer.

If you’re looking for something easy and fresh to share this summer, try this red beet hummus. It’s classic hummus with a summery twist—and there’s no need to peel or roast beets if you use pre-cooked ones! I used four small vacuum-packed beets, a can of garbanzo beans, tahini, lemon juice, garlic, salt, and pepper. I minced extra garlic for a little kick and finished it with fresh parsley. It’s bright, earthy, and perfect with crisp veggies or warm pita. I especially love it on a pita wrap with charred cauliflower, vegan feta, and peppery arugula—fresh, colorful, and so satisfying on a summer night.

Here’s to long sunny days, simple meals, and the comforting memories of those who taught us the joy of eating fresh.

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Red Beet Hummus

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• Author: Stephanie Bosch
• Prep Time: 5
• Total Time: 5 minutes
• Yield: 2 cups 1x

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Description

Serve with pita bread or veggies, this quick and easy red beet hummus makes a festive and delicious appetizer!  Be sure to top with minced parsley, chickpeas, or garlic.

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Ingredients

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1. 1 16 oz. can garbanzo beans, drained and rinsed
2. 4 small cooked prepackaged beets
3. 1/4 cup tahini
4. 2 tbsp aquafaba (reserved juice from chickpea can)
5. 1 tbsp lemon juice
6. 1 tsp garlic
7. 1 tsp salt
8. 1/2 tsp cumin
9. 1/2 tsp fresh cracked pepper

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Instructions

1. Place all ingredients except aquafaba in a food processor and pulse until smooth. Add aquafaba one tablespoon at a time, if needed. Taste and adjust seasonings accordingly.
2. Chill and store in the refrigerator for 3-5 days.
3. Enjoy! 

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Notes

You can use golden beets, too!

Christmas is my favorite time of year! And this is one of my favorite appetizer recipes. I used to make a non-vegan version with eggs and dairy, so I was worried that I might lose some consistency; however, this cheesecake did not disappoint! It is so good and will be gone in a flash!

If you make your own cream cheese, you will definitely save a buck or two. But if you don’t, I would encourage you to spend the money on a good vegan cream cheese. I used Kite Hill Chives cream cheese and was delighted! Serve with crudités and crackers and few copies of the recipe!

Sun-Dried Tomato Cheesecake

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• Author: Stephanie Bosch

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Description

This savory cheesecake will be gone in a flash!  Served with crudités and crackers it will be the hit of your holiday table! 

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Ingredients

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Crust:

• 1 cup walnuts
• 1  cup all-purpose flour
• 1/2 teaspoon fine salt
• 1/2 stick unsalted butter, cut into 1-inch pieces

Filling:

• 3 (8-ounce) containers vegan cream cheese, softened 
• 2 tablespoons plant-based milk (I love oat milk)
• 1 tablespoon fresh lemon juice
• 1/2 tablespoon kosher salt
• 1/2 teaspoon fresh ground pepper
• 3 cloves garlic, pressed
• 3/4 cup vegan parmesan cheese
• 1 tablespoon chopped fresh rosemary
• 1/2 cup julienne-cut, sun-dried tomatoes with herbs packed in oil, drained
• 1/3 cup cup toasted pine nuts

• Assorted crackers and crudité

• Garnish with:

• Fresh rosemary, sun-dried tomatoes small diced, micro-greens, fresh rosemary

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Instructions

Instructions

1. For the crust: Pre-heat oven to 350°. Pulse together the walnuts, flour, and salt to a fine meal in a food processor. Pulse in the butter until it forms a crumbly dough. Press into the bottom and up the sides of a 7-inch springform pan. Place on a baking sheet and bake until lightly browned, 15 to 20 minutes. Remove and let cool.
2. Beat cream cheese on medium speed with a mixer until fluffy. Blend in milk and next five ingredients, mixing on low speed. Fold in Parmesan cheese and rosemary; spoon over crust and spread to pan edges. Bake 45-50 minutes or until center is just set when jiggled. Remove from oven and gently run a paring knife between the cheesecake and pan. Cool 1 hour. Cover and refrigerate 4 hours.
3. Place cheesecake on a serving plate. Toss together sun-dried tomatoes and pine nuts in a small bowl. Spoon mixture over cheesecake and garnish with micro-greens and fresh rosemary. Serve with crackers and crudité.

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