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Cauliflower fried rice

Ah, January, the first month of the year is already drawing to a close. As completely amazing as 2013 was, I have big plans and long lists to accomplish this year. With so much going on, I’m embracing 2014 with simplicity on the food front. I adore one-pot meals that are delicious yet realistic...

©ComfortablyYum

A look inside Comfortably Yum

Today I’d like to share a beautiful new ebook I recently worked on for Allison Rivers Samson, owner of artisan vegan bakery and chocolaterie Allison’s Gourmet and award-winning food columnist for VegNews. It was a pleasure photographing (and taste-testing) her recipes for this new ebook, Comfortably Yum.

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Top 5 recipes of 2013

Happy new year! Now that 2014 is here, I’m excited as ever to jump into projects with the fresh perspective and motivation that a new year brings. The past 364 days were a whirlwind of travel wonderment and accomplishments, including trips to Las Vegas and Portland, winning a top spot at Toronto’s Totally Fabulous...

Let me just put it out there: I think Fran Costigan is a culinary genius. I’ve been in awe of her incredible baking knowledge ever since participating in her Vegan Baking Boot Camp Intensive training course in 2010. A classically trained pastry chef who went vegan more than 20 years ago, Fran is a...

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“I can’t believe it’s not pumpkin” pie

There are an epic number of pumpkin pies being shared this week, so why another? As the name implies, this is no ordinary pumpkin pie. It’s actually made with nuts and carrot juice! I first had the opportunity to try this raw vegan pie when Jess, a.k.a. Natural Chef Niagara, came to my in-law’s...