Recipe Developer & Photographer | Ana Rusu

Buttered Red Lentil Cream and Cauliflower Warm Salad

Red lentil Indian dahl w/ cinnamon pickled onion & coconut yogurt

Vegan banana bread w/ raisins, rum, and orange

Venice, Italy

Salted Caramel & Chocolate Mousse Pots

Preserved: Spiced Carrot & Orange Jam

Asian Greens drowned in Miso, Ginger and Garlic Sauce

Ginger & Vanilla Upside Down Quince Cake

Vegan Portokalopita (Orange&Cinnamon Phyllo Cake)

Tomato, lemon beans, summer herbs

Sweet lemon and rum cornbread

Vanilla, turmeric and milk rice pudding with warming spiced apple layer

Wholesome miso soup with kohlrabi and Brussels sprouts

Sweet Tomato and Carrot Parpadelle

8 Courses Vegan Christmas Menu

Stuffed pumpkin with tomato beans, spinach and raisins

Vegan Tiramisu

Orange and persimmon vegan cake roll

Warm winter salad with coconut and horseradish yogurt

Sweet pea pesto with preserved nasturtium

Vegetable-centric and delicious meals, made with fresh and wholesome ingredients. Always inspired by the taste of my childhood memories.

Buttered Red Lentil Cream and Cauliflower Warm Salad

Red lentil Indian dahl w/ cinnamon pickled onion & coconut yogurt

Vegan banana bread w/ raisins, rum, and orange

Salted Caramel & Chocolate Mousse Pots

Preserved: Spiced Carrot & Orange Jam

Asian Greens drowned in Miso, Ginger and Garlic Sauce

Ginger & Vanilla Upside Down Quince Cake

Vegan Portokalopita (Orange&Cinnamon Phyllo Cake)

Tomato, lemon beans, summer herbs

Sweet lemon and rum cornbread

Vanilla, turmeric and milk rice pudding with warming spiced apple layer

Wholesome miso soup with kohlrabi and Brussels sprouts

Sweet Tomato and Carrot Parpadelle

8 Courses Vegan Christmas Menu

Stuffed pumpkin with tomato beans, spinach and raisins

Vegan Tiramisu

Orange and persimmon vegan cake roll

Warm winter salad with coconut and horseradish yogurt

Sweet pea pesto with preserved nasturtium

Creamy tahini no-Eggnogg

walnut cake196.jpg

PORTFOLIO

Recipe development & Food photography