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I’m not sure about anyone else, but when I cook, I sometimes get inspired by weird things. Like orange zest in my omelette, or in this case, thyme in my raspberries. Sometimes it doesn’t work, and sometimes, it really, really does. Like now. Steel cut oats, thyme and maple raspberries, toasted almonds, hemp hearts. #bam.

victoria bc food and lifestyle photographer

  • ruth - November 17, 2015 - 11:20 am

    Yummy…all the images look awesome. Love the china too!

I just finished shooting a cookbook. Which means that for the past few months, my house has been filled with delicious, beautiful and TEMPTING food. Pastries, stews, cakes and all those other things that make my pants bigger. It has been an amazing time, in many ways, to say the least.

And, so…I am turning my focus now, to vegetarian and vegan (for the most part) dishes that are…well…a little less ‘pastry-ish’. And in scouring the Internet, have found some really amazing things, which I will share with you here.

For the first share, I’ve chosen a really, really delicious dish by This Rawsome Vegan Life. I haven’t tried any other recipes from her yet, but I can tell you that if based on this one, they are all winners.

As with all recipes, I have taken liberties. I like my broccoli roasted almost to burnt. I didn’t have any chipotle powder in the house, and I had run out of almond butter. But do try her Butternut Squash, Broccoli and Chipotle Almond Sauce recipe. It’s perfect for coming down from this fantastic, delicious summer, and moving into this fantastic, delicious fall.

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