Feeding the Soul: Inside Halos Kitchen with Chef A’s Journey to Veganism

In the vibrant world of vegan and alkaline cooking, Angel Francis, also known as Chef A from Chicago, stands out as a beacon of innovation and passion.

At just 22 years old, the owner of Halos Kitchen LLC is not only revolutionising the way we think about vegan cuisine but is also sharing her journey and recipes with a growing audience through social media.

This interview delves into Angel’s transition to a vegan lifestyle, her motivations, and the impact this change has had on her life and health. Offering a rare glimpse into her culinary philosophy, challenges, and the stereotypes she aims to dismantle, Angel provides valuable insights for anyone considering a similar path.

From her favorite dishes to maintaining a balanced diet, this conversation is a testament to the power of food as a form of self-love and discovery:

1) Hi Angel! Nice to meet you! Tell us about yourself – who are you, where are you from, and what do you do for live?

Hello! My name is Angel Francis, also known as Chef A, owner of Halos Kitchen LLC in Chicago. I’m a 22 year old vegan/alkaline vegan chef who provides catering services and multiple vegan food tutorials/recipes on my social media.

I recently fully transitioned a little over a year ago, which was a slow elimination of meats, fish and dairy products over time.

Angel Francis, Chef A, owner of Halos Kitchen LLC - veganism

2) Why did you decide to embark on this dietary journey?

I decided to transition after I began to learn how my diet of animal products negatively affected my health. I eventually came across a documentary known as, “What the Health”, which greatly altered my relationship with food.

Simultaneously, I was on a journey of self discovery and learning true unconditional self love. Love can be implemented in many different areas of life, especially with what we choose to feed our bodies.

I cook my foods with the energy of love and cook for myself as an act of loving my body. When you eat good, you feel good and I stand on that 100%. 

 3) So, can we say that you feel better since you became vegan? What changes have you noticed?

I feel a lot better since transitioning to a vegan holistic lifestyle. My memory has improved tremendously, my energy is higher, and my anxiety has significantly decreased from the combination of raw foods and meditation/yoga exercises. 

4) And is there any food that you have had more difficulty eliminating from your diet?

I’ve mainly struggled with eliminating carbs and refined sugars. Both of those still fit into the vegan lifestyle, but in moderation would be a healthier way or not eating them at all.

There’s literally alternatives for everything to make the elimination ten times easier, but as humans, we are stubborn and oftentimes resist change. 

 5) Are there still many stereotypes associated with veganism?

I’ve heard so many misconceptions and stereotypes, from vegans being malnourished theory to the vegan food being way too expensive.

 A wide volume of people still fail to realize that there’s a huge diversity of foods outside of salads and fruits to be able to live this lifestyle.

 6) Where do you get inspiration for your dishes? And do you follow seasonality?

I initially ignited my creative spark from working in a restaurant with very unique dishes that combined ingredients that you wouldn’t expect to work well together.

It inspired me to do the same and step into a whole new territory of foods that I didn’t grow up eating. I also have many other creative pursuits such as, poetry, dancing, painting, makeup art, etc.

I don’t typically follow seasonality, I just eat according to what my intuition leads me to.

7) What is your favorite dish? Would you be willing to provide us with the recipe?

I don’t really have a favorite dish but if I had to choose one of my top 5, I would say my vegan baked Mac and cheese. It reminds me of one of my childhood favorites and it’s super easy to make.

There is the recipe: Vegan Baked Mac & Cheese 


  • 100% LOVE, none of my recipes would be as tasty and enjoyable if I didn’t include the most important ingredient 
  • 2 bags of Good Planet mozzarella cheese, 2 bags of Good Planet Cheddar Cheese (or Violife brand)
  • 1 box elbow noodles or pasta of choice
  • 2 cans coconut milk 
  • 2 tbsp better than bullion no chicken base 
  • 1 tbsp better than bullion Italian herb paste (or Italian seasoning, the paste is a preference)
  • 1 small yellow onion or half if onion is larger, sliced in half
  • 1/3 c vegan butter 
  • 5 tbsp all purpose flour 
  • Smoked paprika 
  • Black pepper 
  • Sea salt 
  • Garlic powder 
  • Oregano 

How to:

  1. Begin by bringing your pasta water to a boil and add in 1 tbsp of the no chicken better than bullion base, sprinkle of salt, and your onion. Boil your pasta for 8 minutes, turn off heat and allow it to sit in the water for 4-5 more minutes before straining and removing onion halves.
  2. For your rue, melt your butter in a pot and add your flour. Continue stirring for 3 minutes, then add in your cans of coconut milk. Stir. If the rue is too thick add in spring water little at a time to loosen. 
  3. Add in 1 tbsp of better than bullion no chicken base, Italian paste or seasoning, and the remainder of seasonings. 
  4. Add in 1/2 bag each of the mozzarella and cheddar cheeses and stir while allowing it to melt down on medium low heat. Taste & adjust seasonings as necessary. After about 5 minutes, add in your pasta and stir until evenly coated. 
  5. Next, pour half of your coated pasta in your baking dish. Add in mozzarella + cheddar cheeses, then add the remainder Mac pasta on top & repeat by adding more cheese as desired. ( I used 1 1/2 bags of each).
  6. Cover your pan with foil and bake in oven at 425 degrees for 25 minutes covered. Remove foil and broil for 3-5 minutes or until it has a golden brown crust on top. 
  7. Carefully remove from the oven and garnish with fresh parsley and/or sliced scallions if desired. Serve and enjoy 🙂
journey to veganism interview

8) For those wondering: How do you make sure to follow a balanced regime by eliminating some foods from your diet?

This lifestyle has played a huge part in building my discipline. I’ve learned to incorporate quarterly fruit fasts, intermittent fasting, herbal remedies, and making sure I get enough raw produce for ultimate nutrition.

Tools I’ve used to make the process easier is a food planned calendar, making sure the media I consume is centered around health & wellness and veganism to not fall into temptation as easy, and taking notes of how every meal makes me feel after I consume it to determine if I should eat more or less of it.

Honestly, when you commit yourself to loving all of you fully, food included, it becomes easier to choose what’s best for you. 

9) Besides diet, has this change impacted other aspects of your life?

Going on this journey has honestly been one of the best decisions I’ve made. Its enhanced my spirituality and connection to God, which has led to me the ultimate self love.

It took me on a journey to take care of myself, putting myself first and not being afraid of doing things out of the norm. I’m no longer controlled by what the media perceives to be right or wrong and I have an evolving trust towards myself and the decisions I make. 

10) Would you like to give some tips and advice to those who are
thinking of embarking on veganism?

My best piece of advice would be to take your time and give yourself grace through the transition to veganism. You will come across so many different opinions of people telling you what’s the right or wrong way, but truth is everyone’s body and experience is different.

Everyone is at different points in life in all ways, and no one deserves to get judged for that (especially you judging yourself).

I would also advise people to not wait until their health gets bad to finally start to take care of themselves. It’s not about living longer than anyone, but more about living healthier, happier, and free.

Thank you, Chef A!

As we wrap up this insightful interview with Angel Francis, we extend our heartfelt thanks for her willingness to share her journey and expertise with us. Her story is a vivid reminder of the transformative power of mindful eating and the importance of nurturing our bodies with love and care.

For those inspired by Angel’s journey to veganism and eager to explore more of her culinary creations, be sure to follow her on Instagram at @haloskitchen_ and visit her Linktree at https://linktr.ee/angel.222 for a deeper dive into the world of vegan and alkaline cuisine.

Angel’s commitment to health, wellness, and delicious food is a beacon for anyone looking to embrace a healthier, more conscious lifestyle.