Steamed Cauliflower

Steaming is a super easy way to cook veggies. Roy and I find ourselves steaming some kind of vegetable almost every day. They can be seasoned with all sorts of deliciousness- salt, lemon juice, vinegar, olive oil, agave nectar, or a sauce. After photographing this I ate the entire thing within five minutes. If an emoticon for a pig existed (does one?) I would put it here right now. =)

Steamed Cauliflower Food Photography


  • 1 medium cauliflower
  • Salt and freshly-ground black pepper
  • Red wine vinegar
  • Olive Oil
  • Garlic, one small clove, finely diced
  • Parsley


  1. Cut the core out of the cauliflower, separate the head into floretes, and cut the large florets into 2 pieces to make them the same size as the smaller ones.
  2. Wash the cauliflower in cold water.
  3. Steam the cauliflower until the stalks are tender to the touch with a fork (6-8 minutes once the water is boiling). You can use many different kinds of steaming contraptions- a basket, a rice cooker/steamer combo, or a bamboo steamer.
  4. Remove the cauliflower from the steamer.
  5. Sprinkle the cauliflower with salt, pepper, vinegar, and oil to taste. Stir in the parsley and garlic.
  6. Serve warm or cold.

Steamed Cauliflower Food Photography

vkrees - Thanks Liz! =]

Liz - That first photo is gorgeous! The levels of depth make it look like a still life in oil.

crummblle - I love your pictures!!! Regards from Poland / France :)

Cassie - :@) <– Pig :)
It's okay to pig out on delicious veggies, though!

lk - Hello there. I’ve just stumbled here and think I’ve fallen a little bit in love with your photographs. They really are wonderful :)

vkrees - You and me both, Jeni! =)

Jeni Treehugger - I am in love with Marshall.

vkrees - Nathalie, what a lovely comment. Thank you. =) I completely agree. You’ve made my day.

Nathalie - Thanks for taking the time to make such gorgeous images– and for sharing them! Seeing food can be just as satisfying as eating it.

Jes - My mom would make steamed cauliflower every year (from a head of cauliflower, not the frozen bags) and I never liked it. BUT along with everything else I didn’t like as a kid (i.e. most veggies & salad), I’d probably love some spruced up steamed cauli. Inspiration!

Cara - I want to be cuddling right next to that kitty! (After eating a big ol’ bowl of cauliflower, of course) :)

Rachel - One of my favs! I love veggies prepared simply. Nom, nom!

Fanny - I really really like steamed veggies as well, although I always roast my cauliflower.

Roy Rogers - WOW. That is one handsome, sleepy kitty! SO CUTE!!!

S’mores Kebab

A vegan, s’mores kebab? Yes please. All you need are vegan marshmallows (I used Sweet & Sara but you could also use Dandies), tempered chocolate, and homemade graham crackers. Messy & tasty.

Vegan S


  • Vegan Marshmallows
  • 1/2 lb Semisweet Chocolate, tempered
  • 2 1/2 Cups Graham Flour or Stoneground Flour or Whole Wheat Flour
  • 1 Cup All Purpose Flour
  • 1/2 tsp Baking Powder
  • 1 tsp Salt
  • 1 tsp Cinnamon
  • 1/2 Cup Earth Balance Margarine
  • 1/4 Cup Dark Brown Sugar
  • 1 tsp Vanilla Extract
  • 1/4 Cup Agave Nectar (or a little more sugar mixed with water)
  • 3/4 Cup Water


  1. Follow Vegan Yum Yum’s steps to make graham crackers except you will want to cut them into 1.5″ x 1.5″ squares and put a fairly large hole in the center of them before baking. Remember the the hole will get smaller once the cracker is baked.
  2. Put your marshmallows on a toothpick (make sure the toothpick goes all the way through) and stick them in the freezer.
  3. Temper your chocolate.
  4. Dip your marshmallows into the chocolate, shake off the excess, and stick it in the refrigerator to set.
  5. Once your chocolate has set, alternate the marshmallows and graham crackers on a skewer stick. If your graham cracker hole is too small, use a sharp knife to make it a bit larger.
  6. Keep in the fridge until you are ready to eat

Marshall liked these. =)

Orange Cat

Debi at Life Currents - I tried making vegan marshmallows many years ago, but got vegan marshmallow fluff instead. It was tasty, but much better as a topping for something than as a stand-alone ‘shmallow. Maybe I need to try again. Your photos have inspired me. :)

alana - i love the kebab idea! and your photography is gorgeous.

Vegan Bakerista - Holy smokes, I am in love. What an awesome idea! It combines the fun of eating food on a stick with sweetness and childhood memories melted right in. Thanks for the inspiration! I’m going to have to order some vegan marshmellows right now.

Lacey Walker - Wants! Lovely photos as usual. I like the overhead shot looking down the long kebab sticks.

Hannah - Umm… Wow. As if that concept alone wasn’t completely drool-inducing, your photos are really tempting me to take a bite out of my computer screen! Oh my goodness, vegan marshmallows have never looked so irresistible (and trust me, I think they’re quite fetching to begin with!)

Roy - Oh. My. God. That is THE BEST PHOTO of Marshall EVER!! The s’mores were tasty too! :)

Cara - Wow. I heart you. I love anything s’mores…instilled into me as a child and will always remain :) And KITTY! Marshall looks so handsome in this picture…

Jojo - Genius!

Scissors and Spice - Love your blog! So happy I came across in the Vegan Mofo feed. The smores look great!

Jes - Mmm, those look excellent! One of these days I’ll splurge on some Dandies–and make those awesome kebabs!

Peanut and Oat Cereal

I love granola.

I don’t, however, love the price of granola. Or the total price of all the ingredients that go into making it. So over the past year I have perfected a very simple version of granola. It has 5 ingredients and is flexible enough to be made with whatever nuts or liquid sweetener (agave, maple syrup, etc.) I have on hand.

Peanut Oat & Cereal


  • 1 cup of nuts – roughly chopped (I used 125g of peanuts for the granola pictured)
  • 1 cup of rolled oats (I used 100g of Bob’s Red Mill Gluten Free oats)
  • 1/2 cup of agave nectar, maple syrup, or whatever other liquid sweetener you have (I used 180g agave)
  • 2 Tsp salt
  • 2 Tbs flax seeds, measured prior to finely grinding
  • If you feel like getting fancy, you can add 1tsp cinnamon, 1/2 cup dried fruit, or a combination of nuts.


  1. Preheat the oven to 350 degrees.
  2. Grind the flax seeds in a coffee grinder or high speed blender.
  3. In a small bowl, combine the flax seed with the sweetener (syrup, agave, etc) and salt.
  4. In a large bowl, combine the nuts and oats.
  5. Pour the flax mixture into the oat/nut mixture and stir to combine.
  6. Grease a baking pan and spread the mixture out on it.
  7. Bake for 20 minutes or until the granola is hard and chewy.
  8. Let the granola cool and store in an air tight container.

chocolate cinnamon granola | finding my roots - […] want to immediately sign up for photography classes; her food photos are gorgeous. Inspired by her peanut and oat cereal, I set out to make granola. This recipe is totally customizable; you can basically toss in any […]

Dad’s Breakfast Granola » V.K.Rees Photography - [...] cup of granola, homemade or [...]

Peanut and Oat Cereal | Celiac Safe - [...] This recipe is from V. K. Rees Photography. [...]

Russell at Chasing Delicious - Wow what a gorgeous set of shots! Yummy recipe too!

Hannah - That scene looks downright dreamy, like the ideal leisurely breakfast. I especially love how you captured the pouring milk- Wonderfully done!

Galen @ OMGosh I'm Vegan - This looks fantastic!

vkrees - Cat- that sounds perfect! =)

littlemiao - I have been searching everywhere for an easy, inexpensive granola recipe. This looks wonderful!

Cat ~ The Verdant Life - What an elegant and simple idea! And, maybe I’m crazy, but this seems like the perfect snack to take to the movies, especially if some dark chocolate and sea salt were added. :)

Jes - Looks almost exactly like my granola! I’m with you–granola is the best but ohmygoodness why do they charge so much for it?

vkrees - Cara: No Marshall for this post. He was off doing his own thing. Granola is a little too hippy-dippy for him. =P

Cara - Where’s kitty? What, does he not share the same love for granola as you???

celine - I love your pictures, Vanessa, and that last shot slays me. perfection!

Ashlae - Ohh man, we’re on the same wavelength! Homemade granola is da best.