Photo
Vegan Crepe Layer Cake

Vegan Crepe Layer Cake

Photo
Edamame Hummus Wrap 
From Isa Chandar’s book Isa Does It

Photography: Vanessa Rees
Food Styling: Lauren LaPenna

Edamame Hummus Wrap 


From Isa Chandar’s book Isa Does It


Photography: Vanessa Rees

Food Styling: Lauren LaPenna

Photo
Another shot for Isa Chandra’s new cookbook Isa Does It.
Chipotle Oyster Mushroom tacos
Photography: Vanessa Rees
Food Styling: Lauren LaPenna

Another shot for Isa Chandra’s new cookbook Isa Does It.

Chipotle Oyster Mushroom tacos


Photography: Vanessa Rees

Food Styling: Lauren LaPenna

Photo
Quick snapshot from our shoot for the cover of Isa Does It. 

Quick snapshot from our shoot for the cover of Isa Does It. 

Photo
Another fun recipe from BUST Magazine!

Another fun recipe from BUST Magazine!

Photo
Check out this month’s issue of BUST Magazine! A fun, easy, and vegan-friendly recipe for thin mint cookies.

Check out this month’s issue of BUST Magazine! A fun, easy, and vegan-friendly recipe for thin mint cookies.

Photo
Citrus Bowl
Recipe from Isa Chandra’s upcoming cookbook Isa Does It

Photography: Vanessa Rees
Food Styling: Lauren LaPenna 

Citrus Bowl

Recipe from Isa Chandra’s upcoming cookbook Isa Does It


Photography: Vanessa Rees

Food Styling: Lauren LaPenna 

Photo
Malai Kofta
Recipe from Isa Chandra’s upcoming cookbook Isa Does It

Photography: Vanessa Rees
Food Styling: Lauren LaPenna 

Malai Kofta

Recipe from Isa Chandra’s upcoming cookbook Isa Does It

Photography: Vanessa Rees

Food Styling: Lauren LaPenna 

Photo
Farmer Salad with Chive Vinaigrette

Recipe from Isa Chandra’s upcoming cookbook Isa Does It

Photography: Vanessa Rees
Food Styling: Lauren LaPenna 

Farmer Salad with Chive Vinaigrette

Recipe from Isa Chandra’s upcoming cookbook Isa Does It


Photography: Vanessa Rees

Food Styling: Lauren LaPenna 

Photo
Chimichurri Pumpkin Bowl

Recipe from Isa Chandra’s upcoming cookbook Isa Does It

Photography: Vanessa Rees
Food Styling: Lauren LaPenna 

Chimichurri Pumpkin Bowl

Recipe from Isa Chandra’s upcoming cookbook Isa Does It


Photography: Vanessa Rees

Food Styling: Lauren LaPenna 

Photo
Shiitake Banh Mi 
Recipe from Isa Chandra’s upcoming cookbook Isa Does It

Photography: Vanessa Rees
Food Styling: Lauren LaPenna 

Shiitake Banh Mi 

Recipe from Isa Chandra’s upcoming cookbook Isa Does It


Photography: Vanessa Rees

Food Styling: Lauren LaPenna 

Photo
I had the privilege to work with Isa Chandar on her new cookbook Isa Does It this past month. The recipes were delicious and healthy. I sometimes style her recipes for features in BUST magazine. It was nice to finally meet her and get to hang out in the kitchen cooking and styling up a storm! Can’t wait to see the final product next fall. 

Tempeh Meatballs & Spaghetti
Recipe from Isa Chandra’s upcoming cookbook Isa Does It

Photography: Vanessa Rees
Food Styling: Lauren LaPenna 

I had the privilege to work with Isa Chandar on her new cookbook Isa Does It this past month. The recipes were delicious and healthy. I sometimes style her recipes for features in BUST magazine. It was nice to finally meet her and get to hang out in the kitchen cooking and styling up a storm! Can’t wait to see the final product next fall. 


Tempeh Meatballs & Spaghetti

Recipe from Isa Chandra’s upcoming cookbook Isa Does It


Photography: Vanessa Rees

Food Styling: Lauren LaPenna 

Photo
A great friend of mine introduced me to this wonderfully easy dip. Below is the recipe for the base. Feel free to get creative with the flavor! Some fun suggestions; Sriracha, spinach & artichoke, scallion, or fresh herbs! Thanks Ashley R. Thompson! 
White Bean & Sage Dip
1 can cannelloni beans, reserve liquid
1 small garlic clove, roughly chopped
1/4 white onion, roughly chopped
3 Tbsp. vegetable oil
2 tsp. kosher salt, or to taste
White pepper to taste

Combine cannellini beans, garlic, and white onion in food processor. Pulse for 5 seconds. Slowly add the 3 Tbsp. of vegetable oil while pulsing. Remove the top of the food processor. Using a rubber spatula, scrape down the sides of the food processor. Replace top and pulse until all ingredients are combined and no large pieces are left. If dip is too dry add 1 Tbsp. of the reserved liquid at a time until the dip reaches a smooth consistency.
Remove from food processor into a serving bowl. Add whatever flavors you’d like here! Chopped fresh herbs, Sriracha, chopped spinach and artichoke hearts, or finely chopped scallions. Enjoy!

Photography by Vanessa Rees
Food Styling by Lauren LaPenna 

A great friend of mine introduced me to this wonderfully easy dip. Below is the recipe for the base. Feel free to get creative with the flavor! Some fun suggestions; Sriracha, spinach & artichoke, scallion, or fresh herbs! Thanks Ashley R. Thompson

White Bean & Sage Dip

1 can cannelloni beans, reserve liquid

1 small garlic clove, roughly chopped

1/4 white onion, roughly chopped

3 Tbsp. vegetable oil

2 tsp. kosher salt, or to taste

White pepper to taste

Combine cannellini beans, garlic, and white onion in food processor. Pulse for 5 seconds. Slowly add the 3 Tbsp. of vegetable oil while pulsing. Remove the top of the food processor. Using a rubber spatula, scrape down the sides of the food processor. Replace top and pulse until all ingredients are combined and no large pieces are left. If dip is too dry add 1 Tbsp. of the reserved liquid at a time until the dip reaches a smooth consistency.

Remove from food processor into a serving bowl. Add whatever flavors you’d like here! Chopped fresh herbs, Sriracha, chopped spinach and artichoke hearts, or finely chopped scallions. Enjoy!

Photography by Vanessa Rees

Food Styling by Lauren LaPenna 

Photo
Tapenade 
1 c. olives, kalamata & manzanilla, reserving 2 Tbsp. of the curing oil
1 small shallot, diced
1 small clove garlic, finely chopped
2 Tbsp. parsley, finely chopped
Start by roughly chopping the olives. If you want a more course tapenade chopped the olives until there are no large pieces left. If you prefer a more fine tapenade chop the olives until you reached desired consistency. Add the shallot, garlic, and parsley. If tapenade is too dry add reserved olive oil. Great with crackers, on pizza, or by the spoonful! Enjoy!
Photography by Vanessa Rees
Food Styling by Lauren LaPenna 

Tapenade 


1 c. olives, kalamata & manzanilla, reserving 2 Tbsp. of the curing oil

1 small shallot, diced

1 small clove garlic, finely chopped

2 Tbsp. parsley, finely chopped

Start by roughly chopping the olives. If you want a more course tapenade chopped the olives until there are no large pieces left. If you prefer a more fine tapenade chop the olives until you reached desired consistency. Add the shallot, garlic, and parsley. If tapenade is too dry add reserved olive oil. Great with crackers, on pizza, or by the spoonful! Enjoy!

Photography by Vanessa Rees

Food Styling by Lauren LaPenna 

Photo
Sneak peak at what Venessa Rees and I are plating up!! 

Sneak peak at what Venessa Rees and I are plating up!!