Veggin’ Out with VegNews

Months race by with a quickening pace, exaggerated by summer’s dwindling warmth and a sun that goes to bed just a little bit earlier each day. 2012 slips through my fingers just a little bit more each day, as fluid and irrepressible as water trickling out of a leaky faucet. Since this is more than a mere plumbing issue with an easy fix, it’s at least decent consolation that the runaway months frequently bring with them a new issue of VegNews to pour over and forget all about the usual over-scheduling woes. The September/October issue may be dominated by compelling recipes for all things cheesy and unbelievably dairy-free, but there’s so much more nestled into those crisp, glossy pages, too.

There’s always a need for something sweet to balance out all of those salty snacks, and Beverly Lynn Bennett‘s Chocolate Pumpkin Bread Pudding fills in that requirement with ease. Lightly spiked with bourbon and redolent of warm, comforting spices, merely popping this dish in the oven does wonders to soften the blow of a fading summer season. Simple enough for the most novice baker to excel, it’s a recipe to hang on to for the coming holiday season. Plus, when served with the suggested sticky, gooey, Salted Caramel Sauce, it’s truly a dessert to remember.

Bringing in a healthy yet hearty option, Gena Hamshaw proves that raw food needn’t be contained to only the warmest of months in order to satisfy. Savory “Meatballs” made of mushrooms, sunflower seeds, and red beets top a generous mound of zucchini noodles, all smothered in a rich sun-dried tomato Marinara Sauce. A delicious departure from the standard fatty, heavy rendition of the concept, these uncooked balls pack incredible amounts umami into tiny little flavor bombs.

For an issue like this, the best part of the job is definitely “cleaning up” when each photo shoot is all wrapped up. Keep an eye out for your copy if you’re subscriber, or venture out to the local bookstore if you’re not, because this is one you’ll want to hang on to!


The Ultimate Ice-Breaker

You may not yet find the VegNews July/August 2012 issue on newsstands or in your mailbox, but because advance issues are now available online, I see that as free rein to start talking about it. Honestly, I can’t help myself- The summer edition is always a joy to work on, now that fresh fruits and vegetables are flooding back into stores, and every recipe sounds equally compelling. Best of all, it means I can bust out the frozen and chilled treats like there’s no tomorrow, better suited to tempering the summer sun than any blast of artificial air conditioning. Returning triumphantly with my thrice annual column, this sweet idea is one grand finale that will beat the pants off of picnic fruit salads and watery popsicles.

Key Lime Icebox Cake, complete with dozens of crunchy macadamia-flecked cookies and a tropical coconut and citrus creme. A single towering cake feeds a crowd with ease, and is best after sitting in the chill chest for at least a day, so advance prep makes it an ideal party guest. It’s the dessert that friends and family will be talking about long after the crowds go home and the summer sun goes back into hibernation. Yes, it’s that good.

It shouldn’t be long now before the issue officially lands, so you may as well start clearing space for this cake in your fridge right now!

Early Bird Special

Rumor has it that the May/June 2012 issue of VegNews has already been spotted in the wild, so I can’t wait a moment longer to share my photographic contributions. This particular volume has been dubbed the “media issue,” addressing the explosion of veganism in the public eye, but for me, as always, it was all about the food.

Beverly Lynn Bennett shares a fool-proof method for Chocolate Chia Pudding so delicious, you’ll renounce all things tapioca with one spoonful. Okay, so there’s room enough for both treats in a vegan’s life, but this healthy snack is a delightful (and healthier) change of pace. For everyone who became addicted to the stuff at Vegan Vida Con, here’s the magic formula to reinvent this wonder seed in a more chocolaty format.

Another simple yet sublime offering, Allison Rivers Samson pulls out another stunning replica of a typically non-vegan classic, this time being Caesar Salad. I’ll admit, I wasn’t exactly jumping up and down at the idea of another leafy green salad, but this one packs in the flavor like none other. For such a basic combination of romaine, croutons, and vinaigrette, this Caesar really knocks it out of the park. I’m not the least bit ashamed to admit that I chomped my way through the whole recipe’s worth after this shoot was done.

It seems as though those printing presses never stop rolling over there, which is a good thing! That means it’s almost time to embark yet again on the next set of tempting VegNews recipes, and I can’t wait to share another visual feast when they finally make it on paper, too.

Coming to a Newsstand Near You

A new pair of months means a new VegNews, and for the March/April issue, it also means a new My Sweet Vegan column! After what felt like an inordinately long break, it’s time to break out the sugar and salt shaker, because I’m bringing the sweet and and the salty together for two easy, palate-pleasing candies.

Potato Chip Chocolate Truffles may steal the show, their intense, dark chocolate centers covered in crunchy shards of crushed potato chips, but Buttery Popcorn Brittle is not far behind in the lineup. Like kettle corn in one thick plank, it’s a new way to enjoy that classic theater snack with less muss and fuss. Both could be whipped up on a whim, and let me tell you, they make for excellent gifts… If you can bear to part with either treat.

In addition, I had the pleasure of shooting more savory delights by the lovely and talented Allison Samson. Bringing Cheesy Twice-Baked Potatoes to the party this time around, these rich spuds are not to be missed. Stuffed with creamy mashed potatoes and smothered in gooey “cheese” sauce, it may be tough to go back to plain baked potatoes after trying these tempting tubers.

Have you gotten your issue yet?  Of course, it’s packed full of other recipes, too, so there are plenty of equally attractive dishes to choose from.  What do you plan on making first?

A New Year, A New VegNews

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.


Upon spying the November/December issue of VegNews, I couldn’t help but beam when I saw my photos on the cover! Yes, they are rather miniscule, but they’re still front and center all the same, and such a place of honor should mean a whole lot to any budding photographer.

Above image borrowed from Vegnews.Com

Some of my favorite shots from this issue include…

The surprisingly savory Dill Waffles with Beet Compote, by chef Jesse Miner, whom I finally had the pleasure of meeting a few months back. Let me tell you, this nontraditional breakfast or brunch offering will really cause a stir with early morning guests- I couldn’t stop eating them! Though I typically make big batches of waffles in advance and freeze them for later, these babies barely had a chance to even cool down before they were all devoured.

Gena Hamshaw brings the raw goodies as per usual, this time in the form of crunchy Almond Crackers and a very unique Orange Carrot Dip. The best part about this recipe is that it’s all-inclusive, providing an alternate low-temperature baking method in addition to the standard dehydrator approach. Both easy and elegant, they make for an excellent appetizer before a festive meal, or just a satisfying snack to tide you over on a busy day.

The real show-stopper recipe for this round was the Lasagna by Allison Samson, hands down. Layers of rich, homemade vegan ricotta and Parmesan, smothered with lovingly slow-simmered tomato sauce and all assembled in a towering noodle construction, it was a sight to behold. Though lasagna is one of my photo styling nemeses due to its often messy, unruly nature, this was a dream to capture, slicing beautifully, and showing off each layer with pride. This is the sort of recipe that would make anyone thrilled to eat lasagna instead of a grand roast on Christmas, even.

And that’s not the end of it, but before I go ahead and post the photos for the entire magazine, you’ll just have to check out a copy to see the rest. Don’t miss the holiday candy feature in particular! Though the photos came out looking fairly simple, it was quite a journey to get there. A highly worthwhile effort, I’d say!