BitterSweet

An Obsession with All Things Handmade and Home-Cooked

A New Year, A New VegNews

26 Comments

One week of silence passes by with such ease in real life, each day barely even registering before the sun begins to recede once again. In blog years, it feels interminable, as if I’ve been a bad blog parent and terribly neglected my poor baby. Fully immersed in book writing, it’s hard to stumble out of my cave and into the blinding daylight, back into the usual routine. In my absence, 2011 has come to pass, and now we can only work to get the most out of this new year. The cycle begins anew. Top 10 lists or “best of” countdowns are not my cup of tea, so let’s dive right in, shall we? After all, you can’t move forward if you keep looking back [-Or else be prepared to walk smack into a wall sooner or later.]

Kicking off 2012 on a high note, the January/February issue of VegNews has got to be one of my favorites yet. I may not have contributed a column, but things came together beautifully from a design standpoint, featuring my photos in the best way possible. Focused on a fresh and clean theme, with sights set on a dietary fresh start for those who many have overindulged over the holidays, it’s exactly my speed. Bright, clean… And of course, undeniably mouthwatering compositions. Each recipe was a winner by all accounts, but here are just a few choice shots.

Banh Mi, by Robin Robertson, is sure to please aficionados of this popular Vietnamese sandwich. Strikingly simple and fresh in flavor, it definitely has the edge on the competition, skillfully blending contrasting elements into a perfect harmony. “Spicy and sweet, soft and crunchy,” but let’s not forget simple in preparation and complex in flavor!

Raw Pad Thai, by Gena Hamshaw. My first time ever working with kelp noodles, I was pleasantly surprised by how easy they were to work with, and enjoyable to eat. A bit more toothsome than the typically wheat-based pasta, they do soften quite nicely after a few minutes of marinating in any acidic sauce. Though I feared it would be a nightmare to style this odd, translucent strands, they impressed me from start to finish.

Dark Chocolate Truffle Tart, by Beverly Lynn Bennett. A sure-fire hit with any audience, this dessert pulls out all the stops without any effort. Versatile to a fault, it’s a snap to dress it up with any accompanying flavor you fancy, too. Peanut butter, mint, or orange; Any pairing is pretty much fool-proof.

Based on the initial evidence, there’s no doubt in my mind that this is gonna be a good year.

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Author: Hannah Kaminsky

Author of My Sweet Vegan, Vegan Desserts, Vegan a la Mode, and Easy as Vegan Pie.

26 thoughts on “A New Year, A New VegNews

  1. Ooh kelp noodles! I was thinking about them this morning! You did do a great job styling them; even better to hear they were tasty too.

  2. HAPPY New Year Hannah! Nicely done with the magazine–all the best for an amazing 2012 <3 <3

  3. Gorgeous shots, Hannah! That Bahn Mi in particular looks incredible. I’m wishing you and your family a very Happy New Year!

  4. I’m still pissed that they didn’t include your column in the magazine – booooo!!! You deserve to be in EVERY issue :)

    • Aww, I’m just happy they give me the space for a column at all! Besides, I’m not sure I could keep up with the demands of all those new recipes and photos every single issue. Quality over quantity, right? :)

  5. Your food styling skills always leave me in awe – how in the world did you make kelp noodles look so delicious & photogenic! Beautiful shots! =)

  6. I’ve never tried kelp noodles before. I need to find some soon!

  7. And…I’ll definitely be picking up a copy of this month’s issue! I’ve been really craving banh mi lately even though I’ve never had it! so weird.

  8. I could eat everything on this post – but I might regret it because they are so beautiful. Who knew kelp noodles could be so pretty? Beautiful foods!

  9. Yum. The minute I saw that Banh Mi recipe in VN I was drooling. Thanks for reminding me to make it!

  10. You’re so talented, Hannah! Seriously. In the next life, I want to come back as you.

  11. I’ve been guilty of neglecting my blog lately as well – there’s only so many hours in a day. :-) Beautiful shots as always!

  12. the banh mi looks incredible! what a beautiful shot! I want to dig into it now!

  13. That tart looks amazing! Like, I fist pumped when I saw it. Then I remember the damn resolutions…

  14. I agree. Any year that involves you coming up with even more vegan desserts is sure to be a good year. And hey! Guess what! That’s every year.

    Life is good.

    xo

    • That is absolutely one thing you’ll never need to worry about. I would have to be restrained or otherwise incapacitated to there to be no desserts coming out of this kitchen. It would be better if I had an appreciative neighbor to help me eat it all though… Ever consider moving to the US? I would feed you! ;)

  15. Your pictures are always amazing and makes my mouth water to try all your yummy recipes.

  16. Lovely pictures, and the Bahn Mi looks especially yummy!

  17. Beautiful photos, as usual. And, I love Robin Robertson’s recipes. They are not too complicated and they turn out great.

  18. Drooling over the noodle and cake. I would really Like to get some picture taking lesson from you. You are so amazing with camera.

  19. That bowl of kelp noodles is making me hungry; I haven’t seen any in stores over here though. Will need to have a look. Happy 2012 to you! :)

  20. Happy New Year Hannah!
    All the pictures are very tempting…haven’t had the Vietnamese sandwich for a while…and the chocolate tart…mouthwatering.
    Thanks for sharing VegNews :-)

  21. Oh dark chocolate truffle tart. I hear you call my name. :) That’s reason enough for me to buy the magazine. The Banh Mi looks pretty amazing as well…

  22. Happy New Year! I’m a few issues behind on reading VegNews, but now looking forward to the newest one for sure.

  23. Gorgeous! Makes me very curious about kelp noodles…

  24. Oh delicious! Especially that banh mi, which I’ve been wanting to make. I need to try and find a copy of that VegNews!

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