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VV gets around! VV has been in print publications such as Bon Appetit, Chickpea Magazine, Weekend Almanac and Remedy Quarterly. VV also has recipes and articles featured on websites such as Food & Wine, Saveur Magazine, The Kitchn, Refinery 29, Food52, Foodgawker, Sheknows, Kitchen Daily, Daily Candy, Babble, Finding Vegan, Taste Spotting, Tasteologie, Threadesque, Dishes Undressed, Buzzfeed, Huffington Post, and many others. Interested in featuring VV? Contact me at [email protected].
10 Comments
Emmarie Burger
Glad I found your blog!
Khanh Nguyen
love your recipes! =)
EMILY
🙂
Linda Landreth
Love your book Platters and Boards! One recipe confuses me: Miniature Tomato, Garlic, and Goat Cheese Frittatas on page 56. Where do you use the olive oil and garlic? Just add to the egg mixture?
Alex Olinger
Hi, I tried your Goat Cheese Fritter and Apple Salad with Brown Sugar Pecans and Maple Vinaigrette last night and it was delish! But, there are a couple of problems with the instructions. First, when making the candied pecans, the recipe said to put the two sugars in the pan and melt them at a medium low temperature. It says that the sugars should melt in 30 seconds to 1 minute. There’s no way sugar will melt in that time. I’ve made dishes before where you melt sugar and it takes quite a long time and I’m pretty sure I’ve used a higher temperature. Then the recipe says to add “another” teaspoon of water to deglaze the pan. This led me to wonder if I should have added a teaspoon of water to the sugars. That’s what I did and it made the pecans sticky. They were still delicious, but they weren’t really like candied pecans.
The second problem was that the instructions didn’t say anything about using the egg and breadcrumbs to coat the goat cheese. I’m an experienced cook, so I knew what to do with them, but there shouldn’t be an ingredient in the list that isn’t used in the instructions.
Just wanted to give you a little feedback. I recently found this site and there are some really good recipes here. Thanks for creating them!
Shellywest
Alex OlingerHey Alex – thanks so much for following along and flagging those things! Despite the confusion, I hope the salad was delicious for you and that you stick around. I went ahead and updated the recipe to make it clearer for the cook. Again, appreciate you flagging! <3
Sandra Patrick
ShellywestCan the honey pickled peaches be canned?
Donna
I now have three of your cookbooks, and my newest purchase is
Vegetarian Heartline. Being a Texan, I am drawn to your recipe for your cornbread recipe, Brown Butter Skillet Cornbread with Cherries, Almonds & White Balsamic (page 112). This looks perfect for summer with the cherries, but the ingredient list does not list cherries and the recipe calls for adding half to the batter and half sprinkled on top. Can you please share how much cherries…cups, ounces?
P.S. Love my other books, Tables & Spreads and Platters and Boards
Thank you
Shellywest
DonnaHey Donna – thank you so much for purchasing and enjoying my cookbooks!! There is a misprint in the Veg Heartland book with the cherries – it should be 1 cup fresh or frozen cherries, pitted. I hope that helps and so sorry for the inconvenience!!
Charlotte Jensen
Hi Shelly,
I´m a danish journalist writing from the danish lifestyle magazine, FIT Living. We would like to feature your Instagram profile in our magazine – will it be okay for us to use an image from your profile to print in the magazine?
Best Charlotte