I took an online food course this summer to expand my plant-based repertoire and explore food photography. So everything I cooked had lots to do with colour balance, compostion and contrast. Once I assembled a dish, I set it out in the sun porch so I could use the lovely natural light. Plating the dish on white placed the focus on the food. Using fresh, bright herbs and vegetables from my garden emboldened the subject. Great experiment. Great eats too!
Spiced crackers made in the dehydrator with macadamia nut cheese and beluga lentils.
Baked-Alaska w/ Aquafaba Meringue
Lemon Poppy Seed Muffins w/Aquafaba