Vegan Cookie Connoisseur

Speaker Q&A: Kelly Peloza of Vegan Cookie Connoisseur

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Kelly Peloza and Gnocchi

Welcome back to our ongoing Vida Vegan Q & A series, where we discuss snazzy tricks, tips, vegan food and the future of blogging with speakers from our upcoming, one-day intensive Tech Seminar (tickets available here) in Seattle, WA and the now three-day conference this May in Portland. Today’s insight comes from 2011 & 2013 speaker, Kelly Peloza, of Vegan Cookie Connoisseur and Seitan Beats Your Meat. Back when I was in college, my part-time jobs included selling over-priced movie tickets and angrily scooping ice cream. Kelly, on the other hand, works on her degree in the arts by day, while developing her second cookbook, set to star vegan cocktail-inspired desserts, by night. Kelly rules.

Q & A with Kelly Peloza

Where do you see blogging going?
It’s crazy how just recently, vegan food blogging was just a hobby for most people, but now some bloggers are turning it into full-time jobs, publishing books, and there’s a whole conference dedicated to vegan bloggers! WordPress, Blogger, and other services have become far more intuitive and well-designed, so it’s almost effortless to get the bare essentials of a blog up and running. I can only imagine this will continue and bloggers will take their food writing even more seriously, creating better content, connections, and ideas to share.

What’s your favorite photo editor?
I use Lightroom, then add any finishing touches in Photoshop if necessary.

What blogging trends are you liking? Disliking?
I love how some bloggers bring unique elements to their blogs, like how Amey at Vegan Eats and Treats illustrates her posts and Hannah of BitterSweet posts her food-related knit and crochet projects. I’m not so sure about raw food or Instagram. Or Instagrams of raw food.

What blogs/websites do you read?
Vegansaurus is one of my favorites, plus the massive PPK MoFo feed! It’s fun finding new blogs to follow through Vegan MoFo.

What’s your go-to vegan meal in Seattle?
I loved Highline Bar, and Mighty-O donuts for breakfast!

In Portland?
It was all about the food carts! You can’t go wrong with Native Bowl and a macnocheetoh burrito(seriously, see here) from Homegrown Smoker.

Agreed!

Thanks, Kelly!

For more information on November 3rd’s Tech Seminar, visit here. For information on our return to Portland, OR in May 2013 (tickets are already for sale) read this. To check out Kelly’s first cookbook, The Vegan Cookie Connoisseur, go here.

Guest Post: Kelly & Joni of Backyard BBQ with an Indian Twist

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Time for another guest post!  We start Vida Vegan Con shenanigans tonight at the Meet & Greet and our exclusive sneak peak of Vegucated and Portland is just buzzing with vegan excitement and the smell of nooch. The lovely ladies behind today’s guest post, Joni Marie Newman and Kelly Peloza, are both in town already and wanted to share some information about their Sunday demo at Whole Foods. Spots are still available, and open to non-conference goers, so email us ASAP at VidaVeganConference [AT] gmail.com to get on the list!
On the Menu: Rosewater Lemon Cupcakes
Enough of that, let’s find out more about those cupcakes and talk Backyard BBQ with an Indian Twist with Kelly & Joni:
We will be taking traditional backward barbecue fare and exciting the
taste buds with a different palette of flavors and texture. On the
menu is Kofta Kebabs with Tangy Tahini Dipping Sauce, Creamy Curry
Coleslaw with Cashews and Currants, and Rosewater Lemonade Cupcakes.
These dishes are single-serving, easy to eat, and delicious, all
desired qualities for your backyard shindig! Join us for a demo, lots
of food samples, and a great time!To start things off, we’ll toss together a simple but delicious
Creamy Curry Coleslaw made with purple cabbage. It is chock full
of surprises. Currants, cashews, and roasted red peppers sneak
into each and every bite. Next up, our main course will be Kofta
Kebabs; A deliciously spiced food-on-a-stick that comes together in
mere minutes. For the more traditional backyard chefs, these kebabs
can also be made into burger patties. Alongside, a Tangy Tahini
Dipping Sauce that also works well as a spread if you opt for a burger
instead.Dessert will be a tantalizing rosewater lemonade cupcake. A fluffy
rosewater-infused buttercream tops a light and delicate lemon cake for
a sweet refreshing finish to an amazing meal. Single-serving desserts
are perfect for any casual get together and these cupcakes are packed
with flavor.

On the menu: Kofta Kabobs and sauce