I'm Joy, a self-taught cook with a knack for creating exceptional (and accessible) vegan recipes. You read that right. VEGAN. A word that frequently strikes fear into the hearts of foodies. And Midwesterners. And Texans. Yes, I cook vegan food. But guess what? I'm not vegan. I just really enjoy cooking vegan meals. And you should, too.

Here's the deal: Whatever your dietary description, vegan food is a delicious way to expand your culinary boundaries. A bold statement, but true, I promise. Think of vegan cooking as a culinary genre, not a dietary limitation. So, come on in and take a look around. Hungry?

About Joy:

Joy fell in love with cooking when she transitioned from "meat-loving-midwesterner" to "passionate vegetarian" and realized she had NO IDEA what to make for herself. Cookbooks were purchased, recipes were made, and a love of plant-based foods was born. A decade later, Joy is a recipe developer, cook, and writer dedicated to bringing exceptional vegan food into as many home kitchens as possible. She holds a Certificate in Plant-based Nutrition from Cornell University & T. Colin Campbell Center for Nutrition Studies and her work has been featured by Lucky Peach (RIP) and Field Roast Grain Meat Co. After spending five years in Seattle and NYC she returned home to Ann Arbor, MI, where she lives with her husband, two rescue dogs (Cedar and Rumi), and the coolest cat ever (Leon).