I took an online food course this summer to expand my plant-based repertoire and explore food photography. So everything I cooked had lots to do with colour balance, compostion and contrast. Once I assembled a dish, I set it out in the sun porch so I could use the lovely natural light. Plating the dish on white placed the focus on the food. Using fresh, bright herbs and vegetables from my garden emboldened the subject. Great experiment. Great eats too!
Gyro with smoked tempeh bacon, tzatziki sauce and herbs.
Raw enchiladas with sundries tomatoes and walnut pate, avocados and cilantro cashew creme.
Manicotti with homemade eggless pasta.
Eggless waffles with roasted strawberries and apricot creme.
Homemade udon noodles and stir-fried veggies.
Spiced crackers made in the dehydrator with macadamia nut cheese and beluga lentils.
Raw macaroons with cocoa nibs, lemon zest and coconut.
Baked-Alaska w/ Aquafaba Meringue
Lemon Poppy Seed Muffins w/Aquafaba