Back in February, VegNews Magazine named Allyson Kramer’s Great Gluten-Free Vegan Eats from Around the World as one of the most anticipated cookbooks of the year. It was on my list of most anticipated cookbooks of the year too, as I was a recipe tester for the book. (I also tested for Allyson’s first book Great Gluten-Free Vegan Eats and I’ll be testing for her next book too.)
When most people hear the words “vegan” and “gluten-free” used together, they automatically assume that it’s too restricting and the food must be bland. Through her blog, delicious recipes and gorgeous photos, Allyson has proved that this unconventional way of eating is anything but deprived.
Chic Vegan – What motivated you to become vegan? Was it an overnight switch or a more gradual shift?
Allyson Kramer – Since I was 14 years old, I had been an on again off again vegan based on my desire to live as non-violently as possible. Once I discovered how easy vegan cooking was, I developed a serious interest in making baked goods and other foods that didn’t use dairy or eggs. Even when I wasn’t eating strictly plant-based, I was always making vegan recipes—it’s just been a passion of mine ever since I discovered how easy it was to replace animal products with plant based foods.
CV – What was your reaction when you found out that you have celiac disease? Did you worry about the new limitations to your diet or were you ready to take on the challenge?
AK – Well, I had a mixed reaction. On one hand I (and my husband, especially) was very grateful to know where all my health problems were coming from, and the solution was easy enough. And, I was extremely thankful that I didn’t have another, more serious, health concern, which my doctors suspected. But giving up gluten was and still is a difficult move for me as I am extremely passionate about baking, and grew up devoted much of my time to the wonders of wheat flour—so ditching gluten really changes things, and limits what you can do in a lot of ways.
CV – Congratulations on your new book Great Gluten Free Vegan Eats From Around the World! What motivated you to write it?
AK – Thanks so much!! The recipes came from my love of food from around the world—I truly do love dishes from every part of the globe and have been interested in cuisines outside of the US for as long as I can remember. But the actual coming together of these recipes into one title is thanks to my publisher, Fair Winds Press, who thought it would be a fun follow up to my first book. My obsession with all things edible took care of the rest.
CV – Do you have any more cookbooks in the works?
AK – Yes! Right now I’m working on a comprehensive ‘Gluten-Free Vegan Desserts’ book, which is being published by DaCapo Press and will hit stores in Fall 2014. The book will be full color, with over 250 recipes and 125 photographs… and I’m having such a blast working on it.
CV – What inspires you to create new recipes?
AK – I think, honestly, it’s my cravings! I love the challenge of creating a recipe that can stand up next to its glutinous counterpart and shine! Plus, there’s rarely an hour that goes by that I’m not thinking about food in one way or another, so the inspiration is always there in droves.
CV – Do you have any advice for aspiring cookbook authors?
AK – Research, research, research! There are some great books available that will tell you the ins and outs of getting published, if that’s what you’d like to do—and even more resources for publishing on your own. I’d definitely recommend starting a blog, because writing a cookbook is a lot like a gigantic blog post… so it’s a good way to get your feet wet as well as build up an audience for your book. But, most importantly, keep up on what’s happening in the publishing world as well as the internet, because things are always shifting and evolving…. which opens up lots of opportunities for aspiring authors.
CV – Tell me a little bit about your food photography? Did you develop an interest in photography as a result of your blog or was it the other way around?
AK – Photography in general is a little strange for me to discuss. I have a degree in painting and sculpture, and I guess I think of my photos as an extension of that, rather than just as photography itself. I see them as compositions, but more functional than my art because I’m using them specifically to demonstrate the recipe that they are accompanying. Even before I started my blog I was making images of food, just with different media. However, having a food blog and writing and shooting photos for my books has certainly made me learn a great deal about how to shoot better food photography, so I think that it’s been a little of both.
CV – What advice would you give to someone trying to adopt a gluten-free diet but might think that being both vegan and gluten-free is too limiting?
AK – You really just have to consider how much you’ll be adding to your diet, especially if you are new to gluten-free foods. Baking is always fun because in one cookie you can pack up to like 5 different whole grain flours—which is actually much less limiting than using all-purpose flour. Also, think of it as a way to really investigate and get to know new vegetables, fruits, and ingredients with which you may not be familiar. Chances are, you’ll discover a new wide world of wonderful food to dig into!
CV – What do you typically eat in the span of a day? Are you a snacker?
AK – Honestly, my diet is kind of all over the place. Depending on what I have going on, sometimes I only eat bits of a few recipes I’m developing for the day until dinnertime (as it’s all my schedule may permit), other days I like to pack in a ton of snacks. When eating throughout the day, I tend to stick to whole, raw, fruits and veggies, and then I usually have a hearty—comforting meal (like lasagna, pizza, casseroles, etc) at the end of the day. Breakfast has never been a big part of my life, usually just consisting of high-octane black coffee… but I drink a LOT of coffee. I consider it a main food group.
CV – What vegan product could you not live without?
AK – Unsweetened almond milk. I use it in everything from baking to thinning sauces to adding to smoothies. I love to make my own, but Almond Breeze is also one of my favorite brands to purchase.
