Annelies Zijderveld

Title: Contributing Writer

Location: Oakland, CA

Education: B.A. in journalism with a minor in creative writing, Southern Methodist University; M.A. in intercultural communication, Union University; M.F.A. in poetry. New England College

Expertise: Plant-based foods, Latin American foods, tea


Annelies Zijderveld has worked in the tea industry for over 15 years. She is the author of the cookbook Steeped: Recipes Infused with Tea, which was selected by the Los Angeles Times as one of their favorite cookbooks in 2015. She writes about food, culture and the arts, with work appearing in Epicurious, EaterSF, Paste, Edible East Bay, the Kitchn, and San Francisco Classical Voice, and with photography appearing in the Los Angeles Times and other publications. She is a former board member of the International Association of Culinary Professionals and was selected in 2017 as IACP's volunteer of the year. Annelies has been teaching plant-based cooking classes in the Bay Area and beyond for over six years and delights in inviting eaters of all stripes to eat less meat. In her classes, Annelies explores her Latin American cultural heritage and endeavors to make cooking fun and flavorful.

About EatingWell

EatingWell has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Learn more about us.
This Bolivian quinoa soup gets its sunny hue and sweet, fruity heat from the Andean chile ají amarillo. The word "chupe" comes from the Quechua word "chupi," which means a soup with many ingredients. This version is substantial, featuring potatoes, quinoa, edamame and corn. If you can get your hands on fresh favas in the springtime, you can use them in place of the edamame.