V.K.Rees Photography

Today is my birthday. I’m turning 26! So much has changed in the past year. Most notably, I quit my day job and (so far) am successfully working as a freelance food and still life photographer. I feel ridiculously lucky! =)

I haven’t been able to update the blog much this summer so I thought I’d take minute to  share some of my most recent projects. I believe work will calm down in fall allow me to get back to some blogging. I’ve missed it!

A few of my favorite shots from Isa Chandra’s newest cookbook “Isa Does It.” Coming to Barnes & Noble in fall 2013. These recipes are so good!

A few of my photos have made it into magazines this summer. Check out the cover photos, cheese feature, and taro feature in the July/August and September/October issues of VegNews. The July issue of BUST magazine has a great article on canning that I was lucky enough to work on. I love BUST and VegNews oh so much!

A few shots from a holiday shoot for Catdaddy moonshine.

Till next time! xx

“Give in to the power of the rooster.” These are the words that the talented cookbook author, Isa Chandra, tweeted to me shortly after I was introduced to Sriracha through one of her recipes. I have given in in every way possible. I love this stuff. I love it enough to put on popcorn w/ a little bit of lime and some agave. Mmmm… so tasty!

Speaking of Ms. Chandra, I have some exciting news! I will be photographing the recipes for her next cookbook. Eeeep! I am so stoked to be working with Isa. She and her recipes rule. Keep an eye out for “Isa Does It” on the shelves of Barnes and Noble this fall! Read more about the cookbook here. In the meantime, check out her other amazing cookbooks:

Now here is a recipe for some damn good popcorn.

Ingredients

• 3 cups air popped pop corn
• 2 tbs earth balance (vegan butter)
• 3 tsp Sriracha
• 2 tsp lime zest
• 1 tbs agave nectar
• pinch of salt

Directions

1. Melt the butter in a saucepan over the stove.
2. Add the lime, siracha, and agave.
3. Drizzle over the popcorn and stir.
4. Salt to taste.
5. Add a bit more agave if you like your popcorn sweeter or add a bit more Sriracha if you like some heat.

Chimichurri seitan! This is truly what I’ve been eating almost every night for dinner recently. It is crazy good! All you have to do is sautee some seitan and pour this delicious sauce all over it. My aunt gave me the chimichurri recipe. Thanks aunt Gigi!

CHIMICHURRI INGREDIENTS

•  1 bunch each flat leaf and curly parsley trimmed of thick stems
• 8-10 garlic cloves
• ½ red onion
• 4 tbsp. fresh or 2 tsp. dried oregano
• ¾ cup olive oil
• ¾ cup veg oil
• 4 tbsp. red wine vinegar
• 2 tsp. sea salt
• ½ teaspoon fresh ground black pepper
• ½ teaspoon red pepper
• 1/2 teaspoon cumin
• juice of 1 lime
• juice of 1 lemon

DIRECTIONS

1. Pulse all the ingredients in a food processor till smooth. Can be refrigerated for up to 2 weeks.