about me

AllysonKramer

hi! I’m Allyson Kramer, and I love good food.

My educational background is in fine art, and although I adore fine art, my true passion always has been and always will be in creating beautiful and delicious recipes. Truthfully, I have a more solid understanding of cooking and baking than I do of art, as I’ve technically been interested in the trade since I was just a wee little one. My mother was a wonderful cook, and she had many generations of people before her to teach her about culinary delights, and luckily I picked up a lot of good stuff from the get go. Cooking and eating were always a big part of my world.

At a young age I shunned what many would consider age appropriate interests, and instead gravitated towards watching rerun after rerun of The French Chef with Julia Child, scouring cookbooks such as The Joy of Cooking in lieu of Judy Blume novels, and baking up a storm as a kid while my mother was away earning a degree in Psychology. Eventually, as a teenager, I supplemented my classic cookbook collection with vegetarian–and then vegan—cooking guides and little did I know I was on my way to pursuing my dream. After reading those books, I not only became enthralled with vegan cooking, but also maintaining a vegan lifestyle in general. At home as a teenager, with my newly announced vegan interests, I was forced to cook my own meals, which was just fine by me. In fact, I embraced the challenge every single day for years.

In college I studied painting and sculpture and much of my work focused on domesticity, food, and society’s responses to it. Wayne Thiebaud, Louisa Matthiasdottir and Paul Cézanne are among my faves. In between painting and sculpture I still poured over my cookbook collection and began diving headfirst into recipe development on my own. Over the years I became an on-and-off-again vegan (mostly due to the idea of staying “cool” due to my insecurities as a young adult), but I never lost the interest in cooking plant based meals and continued to do so–despite the fact that I was having an identity crisis–up until I committed to be a vegan “for good” once I graduated from college.

After graduation, I pursued what I thought was my dream job in the arts, and I realized (fast) that it was not where I wanted to be. Although extremely motivated, I simply was not satisfied; I’d rather have been baking cookies and making paintings about them. I was doing it anyways, so I thought I’d try my hand at it full-time. I gave up my career path in the arts and took the knowledge I had gained from art school and applied it to starting a food blog. I aimed to create a site that not only taught and inspired people to create great food, but also how to do it in an unconventional way. I wanted to create a place that spoke about what I was truly interested in: the environment, compassion, human nature, and how food relates to all of it–essentially the same topics I was interested discussing through my art.

And here I am. I hope to not be going anywhere for a very long time, because for once in my life, I can honestly say, I adore my job. My relationship with cooking is sort of complicated–or at least how I came into making it my profession–but, I do not regret it in the least. Every single step I’ve taken in life has brought me to where I am now, and I love sharing my culinary “art” with the world.

One thing you may notice about my recipes is that they are all vegan and gluten-free. It’s true, I’ve been vegan for some time now due to simply a dedication to a less violent and more eco-friendly lifestyle. And in 2009, I was diagnosed with celiac disease. This diagnosis (above and beyond my choice to go vegan) turned everything I knew about baking and cooking upside down; and truthfully, I couldn’t be more grateful. I worked my tail off recreating my favorite recipes, many of which are found here on my blog and in my cookbooks “Great Gluten-Free Vegan Eats” (Fair Winds Press, 2012), and “Great Gluten-Free Vegan Eats From Around the World” to be published Spring 2013.

While this double diet may seem restricting, I encourage you to peruse my archives page and see for yourself that my unconventional way of eating is anything but deprived. Also, even though I’m a vegan and a celiac doesn’t mean I’m a “health food” recipe developer. Sometimes my recipes end up pretty darn healthy, as I love to focus on whole, plant based foods as the base for many of them, but other times you’ll see a nice big dose of fat and sugar included within the ingredient lists. Unapologetically.

So, in a nutshell, I love to create recipes… it is my passion. If you’d like to get in touch with me, please have a look at my contact page; I’d love to hear from you!

Thanks so much for stopping by!