food photography recipes

Today’s lunch!! Rice noodles with avocado, roasted vegetables (carrot, pumpkin, broccoli, mushrooms, red and yellow capsicum, eggplant and red onion) and baked tofu marinated in tomato sauce, soy sauce and misc. spices So delicious 😩😩 Food can be incredibly delicious, fulfilling, nutritious and satiating without animal products, one of the best parts about going vegan is the newfound appreciation you develop for foods and dishes you wouldn’t have considered or given the chance as a non-vegan :) 

✨instagram✨: @veganzoejessica 

I had way too much spare time this morning so had a bit too much fun decorating my oatmeal😂  I cooked 1 cup of oats in almond milk and topped them off with apple, kiwi, strawberries, peanut butter, banana and coconut😋 Vegan food though😏👌 Yesterday I woke up to 3000 followers on this blog! Thank you sooo much to each of you, it’s really easy to compare the following I’ve got to some of the larger accounts I look up to, but I can’t even imagine a crowd of 500 people, let alone 3000😱  I’ll try to keep posting throughout the year (hopefully university won’t be too overwhelming)




My take on a comforting classic. 
*makes 12 cookies 


1 cup + 5 ½ tbsp all purpose flour 

¾ cup granulated sugar 

1 stick unsalted butter, softened 

1 egg, room temperature 

1 1/8 tsp baking powder 

¼ tsp salt 

½ tsp vanilla extract 

1 ¼ tsp cinnamon 

Cinnamon sugar - ¼ cup sugar + ½ tsp cinnamon


Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. 

In a small bowl, sift together the dry ingredients and set aside. 

In another small bowl, combine the ingredients for the cinnamon sugar and set aside.

In a stand mixer fitted with a paddle attachment, cream together the butter and sugar until the mixture is smooth and most of the sugar has dissolved. 

When the butter and sugar mixture has come together, add in the egg and vanilla and mix until incorporated. 

Once the wet ingredients have come together, add in the dry ingredients and mix until the cookie dough begins to form, being sure to not over-mix.

Using a large tablespoon measure or small ice cream scoop, scoop out the cookie dough and roll it into a ball, then generously toss it into the cinnamon sugar. 

Repeat this process until you have 12 balls of cookie dough. 

Place them a few inches apart on the baking sheet and bake for 14-16 minutes or until golden brown.

Let cool before serving. 


This was my lunch!! Pesto pasta (I blended up avocado, kale, spinach, cashews, mint and green peas in my blender for the sauce) 🌻 It tasted good but then I added on some nutritional yeast, basil and cherry tomatoes afterwards and it took it to the next level 😏😏😏 There are few things in this world that can top some bomb vegan pesto pasta 😍

✨instagram✨: @veganzoejessica


Classic Buttermilk Pancakes 

Breakfast classic! 


2 cups all-purpose flour 

2 cups whole-fat buttermilk

2 large eggs 

4 tbsp melted butter, slightly cooled 

1 ½ tbsp granulated sugar 

¼ tsp nutmeg

½ tsp cinnamon 

½ tsp baking soda 

1 ½ tsp baking powder 

2 tsp vanilla extract 

Dash of salt 

Zest from ½ lemon, optional

NOTE: The main thing to remember is that the ratio of flour:buttermilk:eggs is always 1:1:1


Preheat your griddle or skillet to medium heat.

In a large bowl, sift together the dry ingredients and set aside. 

In another bowl, combine the wet ingredients.

Make a small well into the center of the dry ingredients and pour in your wet ingredients.

Using a silicone spatula or whisk, combine all of the ingredients until just combined. 

NOTE: Be careful to not over-mix the batter or else the gluten will develop in the flour and you will not have light and airy pancakes. 

Let the batter rest for a few minutes. 

Generously coat your skillet/griddle with butter or non-stick cooking spray. 

Using a 1/3 cup measure, scoop out your batter onto your cooking surface and cook until golden brown on each side, roughly 3 minutes per side. 

Serve while hot with butter and maple syrup.


Nice cream from yesterday (it was so hot it started melting before I could take the photo 😩😂 ) Just blend up some frozen banana, mango and plant-based milk and top with whatever you want! I went for passionfruit, kiwi, buckwheat, banana, berries, pumpkin seeds and coconut! 1st of January today ✨✨

✨instagram✨ : @veganzoejessica (same as tumblr username)


Homemade Cheese Ravioli with Meat Sauce 

This was absolutely perfect in every single way. It’s rich with flavor, slightly spicy, and a great dinner for a winter weeknight. 

I will post a detailed ravioli recipe in another post – the focus of this recipe is the meat sauce. 


1 small yellow onion, diced 

5 large cloves garlic, minced 

1 lb Italian chicken sausage (hot or sweet) 

1 full jar tomato passata 

2 cups spinach, roughly chopped 

1 tsp granulated garlic 

1 tsp granulated onion

1 tsp dried basil 

1 tsp dried oregano 

½ - 1 tbsp granulated sugar 

Pinch red pepper flakes 

Extra virgin olive oil

Kosher salt and pepper, to taste 

1 lb cooked cheese ravioli 


Heat a large dutch oven or pot over medium heat. 

Once the pot has come to temperature, drizzle a few tbsp of olive oil into the bottom and add in the onions and garlic. 

Sweat the onions and garlic until the onions become translucent. Season with salt and pepper.

Once the onions are translucent, raise the temperature to medium high and add in the chicken sausage.

Break apart the sausage using a wooden spoon, season with granulated onion and garlic and cook until browned.

As the chicken begins to brown, add in the entire jar of tomato passata [making sure to add water to the jar to add the excess], dried basil, oregano, red pepper flakes, sugar and stir. Adjust the seasoning if necessary.

Reduce the heat to a gentle simmer and cook for 20 minutes, allowing the sauce to thicken. 

During the final minutes of simmering, cook the ravioli, drain and reserve a small amount of pasta water. 

Raise the heat to medium once again, and add in the spinach and stir. 

Add in the ravioli and toss into the sauce. 

Garnish with fresh parsley or basil and serve.