I recently caught up with Peter Manning Robinson, an Emmy and multi-BMI Award–winning composer, pianist, inventor of the Refractor Piano™, and accomplished vegan chef who is based in Los Angeles. His music feels more like an experience than just something to listen to. With his new single and cinematic music video “Pure Heartbreak” out now, I was excited to chat and learn what he hopes listeners take away—not just from his music but from the feelings that inspire it. What truly stayed with me is that Peter isn’t trying to tell you exactly how to feel. Instead, he creates from a place of openness and emptiness, inviting you into his world. I was inspired to create a fun vegan dessert, Chocolate Orange Vegan Ice Cream, but first let’s learn more about Peter Manning Robinson and his music. 

There’s a Buddhist idea that there is no fixed hope, no predetermined outcome—and Peter applies that to his process. He sits down at the piano, lets everything go quiet, and whatever comes in to fill that space becomes the starting point. No agenda. Just feeling. Because of that, his music—completely instrumental, no lyrics, no vocals—opens up in a way that feels rare. Where some might see the absence of words as a limitation, Peter sees it as freedom. He shared a thought rooted in ancient Greek theater: when the words stop, the music begins. That’s exactly where his work exists. In that space, the meaning belongs to you.

That openness really came to life with “Pure Heartbreak.” For Peter, the piece was deeply connected to everything happening in the world—the heaviness, the overwhelm, the emotional weight of it all. But when his longtime collaborator and video director Klaus Hoch approached it, he saw something completely different: a breakup between two people. The result is a cinematic short film set in the California desert—two lovers parting ways, told through quiet, striking visuals that mirror the piano’s rise and fall. The track unfolds like a conversation you can’t quite put into words—melancholic, raw, and honest. The melody doesn’t rush. It sits with you. And somehow, it becomes whatever you need it to be.

Peter’s connection to music started early playing piano at three and performing professionally by twelve. Born in Chicago and raised between Vancouver and Los Angeles, his musical foundation blends classical structure with jazz improvisation, further developed at USC and Berklee, and through experiences with legends like Ernie Watts, Phil Woods, and Freddie Hubbard. His path hasn’t been linear. In his early twenties, severe tendonitis threatened his ability to perform live. This led not only to recovery but to a complete overhaul of his approach to the instrument. Through intensive retraining, he unlearned traditional techniques and rebuilt his relationship with the piano from zero. This journey culminated in the invention of the Refractor Piano™—a radically reimagined acoustic instrument allowing him to produce “refracted music”: fully live, fully acoustic, with no pre-recorded elements. It’s innovation that remains deeply human, emotional, and rooted in feeling.

While much of Peter’s recent work has centered on the Refractor Piano™, his upcoming album Excursions offers something different—a return to solo acoustic piano. Raw. Purposeful. Personal. Created over three years, the album traces a deeply emotional journey shaped by global upheaval and personal loss—grief, heartbreak, displacement, and change. From the passing of his dog to evacuations during destructive fires to the end of a relationship, these compositions carry weight. But what’s special is that the album doesn’t stay there. It progresses. From sadness to resilience. Toward light. Each track feels like its own journey—its own emotional adventure. From “Pure Heartbreak,” a meditation on loss, to “To Coco – My Little Beast,” a tender tribute to unconditional love, to “Bent out of Shape,” which lifts into something playful and radiant, hinting at healing and the quiet return of joy. This album is meant to be felt. 

What Peter kept coming back to is this idea that the world doesn’t need more noise. It needs space and honesty. It needs something that allows people to sit with their emotions without being told what they should feel. And that’s what Excursions offers. Not answers—but openness. Not direction—but possibility. Be sure to check out Peter’s YouTube videos. You can hear all of his music, both solo acoustic and Refractor Piano™ music on all streaming platforms! Excursions will be released in the fall.

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When it comes to food, Peter’s approach is just as intentional as his music. He’s been vegan for years—but not in a trendy, shortcut kind of way. In fact, about 90–95% of what he eats, he cooks himself. For him, it’s less about labels and more about knowing exactly what’s going into his body. Because, as he puts it, it’s actually hard to find truly clean vegan food out there. A lot of what’s marketed as plant-based relies heavily on processed ingredients, lab-made meats, or additives that don’t match how he wants to eat. So instead, he keeps it simple: whole foods, made from scratch, thoughtfully prepared. And the way he thinks about food is a little different. Most people say they eat with their eyes first. Peter doesn’t. He eats for his health first, then for taste, and only then for appearance. It’s a shift—but an intentional one. Because, for him, food isn’t about nostalgia or comfort in the traditional sense. It’s about fueling his body, supporting his mind, and aligning with his values—ethical, environmental, and physical. That said… when it’s done right? Vegan food can still hit.

Peter also finds a genuine connection in the reactions of others when he cooks for them. That moment when someone takes a bite and pauses—eyes widening—realizing something is unexpectedly good. Like when he cooked for a self-proclaimed “meat and potatoes” guy—someone tied to a legacy of the meat industry, no less—who sat down already skeptical. Peter told him, “I’m making you a vegan steak.” The response? No way. But one bite turned into a finished plate… and then another. “How did you do this?” That’s the moment Peter loves. Not convincing people—but showing them what’s possible. Because when plant-based food is made with intention, creativity, and care, you don’t feel like you’re missing anything. You’re just experiencing something new.

Cooking this way takes time—and Peter fully owns that. His kitchen is where experimentation meets discipline. He’s constantly working with different protein sources, making sure his meals are balanced and complete—something that truly matters when you’re active and plant-based. Lentils, tofu, tempeh, layered with spices from Middle Eastern and Asian cuisines—flavors that add depth and complexity without heavily processed ingredients. He even recreates dishes he misses, like fish, using seaweed, greens, and carefully crafted flavor profiles. And while many discussions focus on vegan diets, Peter stays grounded. He doesn’t believe in a one-size-fits-all approach. “Everyone has to find their own path,” he shared. Some people thrive fully on plant-based eating. Others don’t. And that’s okay. For him, it’s about awareness—not judgment.

Peter’s daily routine reflects that same mindset. He prefers warm, cooked foods—like steamed greens and stir-fries—drawing from principles similar to traditional Chinese medicine, especially since he stays active. Raw, cold-heavy diets don’t usually suit him. He supplements carefully and experiments constantly. And yes—every morning, he starts with a nutrient-packed drink that he admits doesn’t taste great, but gets the job done. It’s not about perfection; it’s about intention.

And then there’s the fun side of it. Peter is incredibly creative in the kitchen—especially when it comes to high-protein, nutrient-dense meals you can grab and go. Things like his “raw protein pizza”—a mix of chia seeds, black sesame seeds, pumpkin seeds, coconut milk, and vegetables, dehydrated into something totally unexpected. He makes his own vegan cheese with nutritional yeast, slices it up, stores it, and has it ready for days. It’s practical but also kind of genius. And when it comes to dessert? That’s where things really come alive. Cashew-based ice creams, fresh fruit blends, raw cacao, orange juice, almond butter, vegan cheesecakes—all made from scratch—but still indulgent. Still, something that, in his words, kind of slaps you in the face with flavor—in the best way. Not the kind of food that keeps you mindlessly reaching for more, but the kind that satisfies you in a few bites because it’s actually nourishing.

For this feature, I wanted to lean into that same energy—clean, intentional, but still playful. So, I used some of Peter’s favorite elements—cashew milk for creaminess, raw cacao for richness, and bright citrus to add a lift—and made a vegan chocolate orange ice cream. Simple yet layered. Then I had fun with the presentation and plating for this dish. I hollowed out fresh oranges, froze them, and used them as natural bowls and added a little sprig of fresh mint—something that feels a bit unexpected, artistic, and very Lhyme. Because like Peter’s music… It’s not just about what it is. It’s about how it makes you feel. Check out the recipe below! 

Chocolate Orange Vegan Ice Cream – No Churn

*Serves: 2–3

Ingredients

• 1 1/2 cups unsweetened cashew milk
• 1/2 cup raw cashews, soaked overnight
• 3 tablespoons raw cacao powder
• 3–4 tablespoons maple syrup (to taste)
• 1 teaspoon Madagascar vanilla extract
• Pinch of sea salt
• 1 tablespoon coconut cream
• 1 teaspoon orange zest
• 1 tablespoon almond butter

Directions

1. Drain soaked cashews. Add them to a high-speed blender with cashew milk, cacao, maple syrup, vanilla, and salt. Blend until completely smooth.
2. Mix in orange zest and coconut cream.
3. Pour into a shallow container. Freeze for 1.5 hours, until edges start to set.
4. Remove the ice cream from the freezer and stir vigorously to break up ice crystals.
5. Freeze for another hour, then mix again.
6. Freeze for an additional 3 hours until scoopable.
7. In the meantime, cut the tops off and hollow out a few navel oranges to serve later, then freeze them for about 2 hours.
8. To serve, let the ice cream sit out on the counter for 5–10 minutes before scooping to achieve the best texture. Then scoop the ice cream into frozen hollowed-out navel oranges. Place the top slightly off-center and garnish with a fresh mint sprig.
9. Serve immediately and enjoy!