Plant-based · Soy-free · Soul food

Soul food that loves you back.

We're the Cage family. Six of us at the table, seven years without meat or dairy, and we never gave up the collards, the candied yams, or Sunday mac and cheese. We just rebuilt them.

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Cooked in our kitchen, filmed on our phone, eaten by our kids.

From the Cage kitchen

We didn't quit soul food. We healed it.

Durran and Paige Cage

In a world full of fast food and shortcuts, we decided to slow down, to heal, to grow, and to do it together, one plant-powered plate at a time. We're a family of six, each of us with our own story and our own taste buds, and food keeps bringing us back to the table.

We cook two or three times a day. A lot of what we eat comes out of the ground in our own yard. Nothing here is a lab recipe or a chef's showpiece. It's what we actually put on the table on a Tuesday, and what we fight over on a holiday.

Heal-Thy Eats is that kitchen, opened up. Simple ingredients from a regular grocery store, real flavor, no shame for anybody still eating meat. Come hungry.

7+years cooking plant-based as a family

6of us at the table every night

2 to 3meals made from scratch, every day

0soy. Not in a single recipe.

Watch it come together

Sunday mac and cheese. No dairy. Still Sunday.

Real footage from our kitchen, start to finish. Keep scrolling and cook along.

Boil the pasta.

Cavatappi in well-salted water, pulled at al dente. Those spirals hold on to every bit of sauce.

Cream goes in first.

Dairy-free cream cheese right onto the hot pasta, so it melts down into the noodles before anything else hits the dish.

Two cheeses, layered.

Plant-based cheddar and mozzarella shreds, built up in layers instead of stirred in. That's where the pull comes from.

The pour.

Plant milk over the top. This is the step that makes it creamy instead of dry.

Season every layer.

Not just the top. Every layer gets seasoned, the way your grandmother would have done it.

Bake until it bubbles.

Into the oven until the top goes golden and the edges get crispy. Then watch how fast everybody finds the kitchen.

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Family Day is almost here.

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Two soul-style sides that round out our Family Day plate. Vegan, soy-free, and made with what's already at your grocery store. From our family kitchen to yours.

Soul-Style Family Day Sides

Roasted Garlic Butter Brussels Sprouts and Carrots. Five cloves of garlic, smoked paprika, an optional maple glaze.
Garlic-Herb Roasted Potatoes and Onions. Crispy, golden edges. A Southern staple for the plate.
Both can be made ahead, so your oven is free when you need it.

Heal-Thy Eats: Holidaze Edition cookbook cover

$9.99digital

The cookbook

The whole holiday table, plant-based.

Heal-Thy Eats: Holidaze Edition. 36 recipes and two morning tonics, every one of them dairy-free, meat-free, and soy-free. The food we grew up on, made the way we eat now.

Rise and Shine breakfasts 5
Sips of the Season 9
Soul-Style Vegan Cakes 2
The Holidaze Spread 17
Leftover Magic 3
Morning Restorative Tonics 2

Get the Holidaze book, $9.99

51 pages. Instant digital download.

What's on our table

Breakfast to dessert, and a smoothie in between.

Golden chickpea flour quiche with spinach and mushrooms — Holidaze, p. 7Golden Holiday Quiche

Sunday stapleBaked Mac and Cheese

Vegan soul-style carrot cake — Holidaze, p. 24Soul-Style Carrot Cake

Strawberry mango smoothie — Smoothie barStrawberry Mango

Peppermint mocha latte — Holidaze, p. 18Peppermint Mocha Latte

Summer glow smoothie — Smoothie barSummer Glow

Berry smoothie with fresh berries — Smoothie barBerry Smoothie

Membership · Doors open January 1

Pull up a chair at The Family Table.

Everything you need to cook this way all week, not just on holidays. Plans, recipes, a real community, and the whole Cage Fam showing up live.

Weekly meal plan

Seven days of breakfast, lunch, and dinner, sized for a family, with the grocery list already sorted by aisle.

The full recipe library

Every recipe we've made, sorted by meal. Soul food, smoothies, quick weeknight plates, all soy-free.

Monthly live with the Cage Fam

Our whole family, live from our kitchen. Cook along, ask anything, and meet the rest of the table. Replays are there if you miss one.

A monthly challenge

Starting with the 7-Day New Year Reset. Small daily steps, done together, so it actually sticks.

The community

A wins board, member spotlights, and families trading what worked. Kind people only. No shaming, ever.

From our garden

What's growing in our yard this month and how we cook it. Plant-to-plate, the way we actually live.

First 50 families

Founding Family

$27 /month

Everything at The Family Table, at this price for as long as you stay. Once 50 families are in, this price is gone for good.

Save my founding spot

Monthly

$47 /month

The full membership, month to month. Cancel anytime.

Join the waitlist

Yearly

$470 /year

Pay once for the year and get two months free.

Join the waitlist

Every plan starts with a 14-day free trial. Try the table before you pay a dime.

The community

Nobody changes how they eat alone.

The recipes get you started. The people keep you going. Here's what happens at our table.

Live.

Once a month, with the Cage Fam

The whole family on the call, in a real kitchen, having a real conversation. Bring your questions, your picky eaters, and your grocery list.

Wins.

Every small one counts

One plant-based dinner this week? Post it. The table celebrates loud, because that's how a habit starts.

Real.

No experts, no shame

We're not doctors and we're not chefs. We're a family that figured this out, still learning alongside you.

From the recipe box

Fresh off the stove.

All recipes

Holiday sides · 1 hour

Southern-style collard greens, no ham hock

Smoked paprika and liquid smoke do the work the meat used to. Low and slow, just like always.

Dessert · 1 hour

Sweet potato pie with no eggs and no dairy

Coconut milk, maple, and roasted sweet potato. The pie that disappears first.

The Sunday Supper letter

One recipe. One story. Every Sunday.

What we cooked this week, what's coming up in the garden, and one thing we learned feeding six people. Short enough to read with your morning coffee.