VegNews Cover Photo!

Monday, June 11, 2012

Check it out! My photo of an ice cream sundae is on the cover of the July/August issue of VegNews. The photo below is courtesy of VegNews’ Instagram. I’ve also attached a little video that shows the making of this photo. …Then my boyfriend ate the entire thing.

I <3 VegNews so much. You should totally pick up a copy of this issue.



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Chantel - Congrats! Your work is so inpiring! I was just at barns and noble and totally MISSED this. Need to get myself a copy asap!

art and lemons - Just picked up a copy of VegNews the other day and saw that drippy oozy sundae and thought wow, I want one. Then I saw your photo credit and thought oh, Vanessa totally kicks ass. Congrats to you!

Bex - Awesome pic! I just got my VegNews in the mail!

Jennifer - Congratulations, Vanessa! The cover looks unbelievably delicious!! Beautiful job!

Jes - Holy sundae–that looks incredible! Congrats!

Stevie - Great work, Vanessa! It looks wonderful!

Laura - Congratulations to you! Cover is fantastic. LOVE VegNews.

Allison - Congratulations! Your photography is truly beautiful, and whenever I visit your blog, I leave hungry! Here’s to a future filled with many more magazine covers :)

Caralyn @ glutenfreehappytummy - wow! what a gorgeous photo! you really brought that sundae to life! thanks for sharing! congrats on the cover!

Evan Thomas - Congratulations! That photo is beautiful.

christelle is flabbergasting - Great shot! My boyfriend would have eaten the entire thing alone too! ;)

The Best Veggie Burger Ever

Thursday, April 5, 2012

The Best Veggie Burger Ever, Vegan, Vkrees Photography, Vanessa Rees, Food Stylist, Food Photography, NYC

That’s right, the best veggie burger ever. Well, the best I’ve ever made at home, anyway. The burger is the main event here but it doesn’t hurt that I’ve paired it with avocado, grilled pineapple, sauteed onions, red peppers, and ranch-like dressing. This is the ultimate vegan Hawaiian burger.

Burger Ingredients

Burger Directions

  1. Combine the Gimmie Lean, rice, onion, and beet pulp in a large bowl and stir until it is all very well incorporated.
  2. Form into 5-6 patties.
  3. Coat the patties with a thin layer of the Worcestershire sauce.
  4. Add the oil to a pan and heat it up on the stove. Fry the patties on both sides. Add more oil if needed.
  5. Serve on a toasted bun with grilled pineapple, ripe avocado, red pepper, lettuce, sauteed onion, and vegan ranch. …Or whatever you like on your burger. =)

Sorry everyone, no photo of Marshall for this post! He was being shy.

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late afternoons: Weekend Happy: A Friday BBQ - [...] image and recipe via v.k. rees photography [...]

Do you go meatless on Monday (or any day)? | Food, Sweat and Inspiration - [...] (image & recipe source via V.K.Rees Photography) [...]

Dawn - would any ground beef substitute work? I’m pretty sure we don’t have Gimme Lean here. Also what size of package?

Allison Jacobs Photographya super tasty homemade veggie burger {cook.style.shoot.} | - [...] time looking around Pinterest for inspiration and recipes, I found a recipe I wanted to try from Vanessa Rees.  She called it The Best Veggie Burger Ever.  I might have to agree.  I made a few changes to [...]

(Meatless) 4th of July Menu « Kitty Cat Stevens - [...] cookout would be complete without The Best Veggie Burger Ever! This recipe calls for frying in the pan but I bet these would be delicious on the grill, too. [...]

a super tasty homemade veggie burger {cook.style.shoot.} « Allison Jacobs Photography - [...] time looking around Pinterest for inspiration and recipes, I found a recipe I wanted to try from Vanessa Rees.  She called it The Best Veggie Burger Ever.  I might have to agree.  I made a few changes to [...]

Kiran @ KiranTarun.com - I just ate lunch and now I want this delicious burger. Beets in veg burgers sounds heavenly :)

gregg - do you know where to get beet pulp for those of us who do not own a juicer?

rachel - Where’s Marshall???

shalan @ the long road - Good lawd! Now THAT is a veggie burger. Lovely colors captured as well.

erin jane - just found your blog through Pinterest. LOVE IT! I will definitely be coming back.

lynn @ the actor's diet - all the best veggie burgers have beets in them, i’ve found! yum!

Yelena - You start making color photos-) I like your new style.

Kulsum@journeykitchen - I always have difficult doing a busy scene well. You absolutely nail it!! Lovely.

Kristen - Marshall was probably upset you didn’t save a burger for him, especially if they look THAT good!

Winter Food | - [...] The Best Veggie Burger Ever 2. End of Winter Salad 3. Roasted Vegetable and Barley Soup 4. Roasted Squash Soup with Jewel Yams [...]

Nikki - This looks amazing and I’ve yet to come across the Gimme Lean products – cannot wait to try!!

Shakira - This looks absolutely delicious. Could this be placed in the freezer? And if so do you recommend freezing it before or after it is cooked?

Cheri @ The Watering Mouth - Talk about Food Porn! Oh my god!!!! YUM.

Kristina - looks amazing! and I so love your photography, just found you via decor8. glad I did! greetings from melbourne!

Gargi Chugh - Looks awesome…. will try it very very soon……

Jes - Love the vegan Hawaiian burger! Definitely mouthwatering! (I think I’d throw in some minced mushrooms too, though)

Shri - That is one awesome burger!! Some exceptional pictures

Kelley - This picture is absolutely mouthwatering & tempting me to go out and buy some Gimme Lean products… which I have never tried. You recommend them?

shelley - does anyone know of any GF veg sausage meat to use here? this looks awesome!!

Lynn@scissorsandspice.com - I get so excited when I see that you posted! :) Love the drips on the burger!

Kankana - i love your creativity in every photo and how you have that awsm eye for detail :) And, I wanna eat that burger!

Ray - OMG. Honestly, this was the greatest veggie burger I have ever had in my life & I’ve had a lot of burgers.

SO. DAMN. GOOD.

Denise - V, love that you make vegan life so simple and delicious! Love the colors, it’s a rainbow in a bun (:

vkrees - Cat, you could try shredding the beet! You’d probably only need to use half of it though. =)

Cat ~ The Verdant Life - That is certainly the most gorgeous veggie burger I’ve ever seen! Any idea on what to substitute for beet pulp for those of us without heavy duty juicers?

Oven Baked Tater Tots

Sunday, April 1, 2012


Hey there! It’s been awhile- thanks for your patience. =) The spring is such a busy time! I photograph quite a bit of  weddings and events around the city that have been keeping me busy. But, enough about me, let’s talk about tater tots. Vegan, oven baked, tater tots! These are crazy good.

Ingredients

  • Roughly 1.5 cups soymilk
  • 4 medium size idaho potatoes, washed, peeled, and chopped into 1″ pieces
  • 1 tbs cornstarch
  • Several handfuls of potato chips
  • Oil for spraying onto the cookie sheets

Directions

  1. Preheat oven to 400F
  2. Spray 2 cookie sheets with cooking oil.
  3. Bring a large pot of water to a boil and add the potatoes. Cook until you can easily pierce the potatoes with a fork. Do not overcook. They should be slightly less done than when you cook mashed potatoes. Drain the potatoes.
  4. Mash the potatoes with a fork and gradually add about 1 cup of soymilk. The amount of soymilk needed will vary depending on the size of your potatoes. Use your best judgement here. You dont want the potatoes to be too soft. They need to be firm enough to form into a ball. The key is to undercook, undermash, and add less milk than you would when making mashed potatoes.  Set them aside until they are cool enough to handle with your hands.
  5. In a small bowl stir the cornstarch and 1/2 cup of soymilk together.
  6. Using your hands, a hammer, or the food processor, crush several handfuls of the potato chips until they are as small as possible. Put them on a plate.
  7. Form the potatoes into tater tot sized balls and sit them on piece of wax paper.
  8. Dip the tater tots, one at a time, into the soymilk mixture and then into the potato chips until the tater tot is completely covered w/ potato chip crumbs. You may run out of potato chips and need to re-crush a few handfuls.
  9. Line the tater tots up on a cookie sheet pan.
  10. Cook until the tater tots are golden brown and crispy. Oven times will vary but mine took about 30 minutes.

Here is Marshall taking over my photography space as usual. He is pretty proud of himself.

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Brittany - I made this today… super yummy. I think I made the potatoes a little too mushy. I only used a half cup of milk but I think it was too much. When I dunked them in the milk and cornstarch it got really mushy so I just dipped them straight in potato chips and they stuck fine. They came out awesome.

Jes - Holy gorgeous taters! You did such a great job with them (and they even coordinate with Marshall) :)

Lynn - Rolling potatoes in potato chips! This is what happens in heaven.

Katrina @ Warm Vanilla Sugar - Aww so fun! Love the sound of these!

Nessa K - These look amazing. I’m too lazy to actually cook food, but I enjoy the photos and reading your recipes.<3
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