Lookbook Cookbook

vegan recipes with fun fashion twistThe unique pairing of vegan food recipes and fashion photography known as Lookbook Cookbook was born in 2010 when photographer / blogger Jessica Milan’s longstanding plans to start a food blog combined with her impromptu (but obviously brilliant) decision to shoot some of the many models she was working with at the time alongside some of her own food creations. When we asked about the personal importance of solely featuring “gluten-free, dairy-free, and soy-free” recipes on her site the blogger in question explained: “I am very passionate about food and healthy eating, and I simply prefer the way this type of food tastes and how I feel when I eat it. I like to have fun eating and still feel good!”  While previously traveling and working as a model herself, Jessica describes her transition into photography as being “pretty natural… I always had a camera in my hand, and was blogging a bit then too”. On having shot with Audrey Kitching for a segment of her upcoming hard copy! Lookbook Cookbook, to be sold in stores and on Amazon in May of this year, Jessica told us: “I shot [Audrey] for my upcoming book while I was in NYC last month. She’s amazing, and so easy to shoot! Such a pro.”
vegan recipes with fun fashion twist
vegan recipes with fun fashion twist

Apple Cinnamon Pancakes

Makes 8 large pancakes

1 1/2 cups Bob’s Red Mill GF Pancake Mix
1 cup vegan milk of choice
1 medium red apple, peeled and finely chopped
1 tablespoon grapeseed oil
2 tablespoons sugar (optional)
1 teaspoon cinnamon
1 teaspoon vanilla
more oil, for frying

Add the pancake mix, 1 cup of the vegan milk, oil and spices to a large bowl and mix well. Add more flour for thicker pancakes, or more milk for thinner ones. Stir in the apple when mixed.

Add a drizzle of grapeseed oil to frying pan. Over medium heat, add spoonfuls of batter and flip when slightly bubbled on one side, and golden brown underneath. Cook other side until golden brown as well.

Drizzle with maple syrup and enjoy warm.
vegan recipes with fun fashion twistvegan recipes with fun fashion twist
Double Chocolate Cupcakes

Makes 12

CUPCAKES

1 1/2 cups Bob’s Red Mill All Purpose Gluten Free Flour
1/3 cup unsweetened cacao powder
1 tablespoon arrowroot powder
1 cup organic fair trade cane sugar
1 teaspoon baking soda
1/2 teaspoon sea salt
1 cup coconut milk
1/2 cup grapeseed oil
2 tablespoons apple cider vinegar
2 teaspoon pure vanilla extract

FROSTING
1/4 cup vegan milk of choice
1/2 cup organic dark chocolate chips
2 tablespoons pure maple syrup

Preheat oven to 350 degrees.

In a large mixing bowl, mix the dry ingredients and sift. In a smaller mixing bowl, use a fork to whisk the milk, grapeseed oil, apple cider vinegar, and vanilla. Gently add the wet ingredients to the dry and mix together.

Line a muffin tray with 12 liners and evenly distribute the batter. Bake for 23-25 minutes, or until you can put a fork in the center and it comes out clean. Remove from the oven and allow to cool before frosting.

For the frosting, heat the milk in a saucepan over medium low heat until it begins to boil. Turn down the heat and allow to gently simmer for one minute. Remove from heat and add maple syrup and chocolate chips. Mix until the chips are melted. Allow to cool, and store at room temperature.
vegan recipes with fun fashion twistvegan recipes with fun fashion twistKey Lime Cupcakes

Makes 12

CUPCAKES

2 cups Bob’s Red Mill All Purpose Gluten Free Flour
1 tablespoon arrowroot powder
1 cup organic cane sugar
1 teaspoon baking soda
1/2 teaspoon sea salt
1 cup purified water
1/2 cup melted extra virgin coconut oil
juice from two limes (approx 4 tablespoons)
zest from two limes
1 teaspoon pure vanilla extract

FROSTING
2 cups organic confectioner’s sugar
3/4 cup melted extra virgin coconut oil
1 tablespoon purified water
2 tablespoons lime juice
zest from one lime

Preheat oven to 350 degrees.

In a large mixing bowl, mix the dry ingredients with a fork. In a smaller bowl, add the melted coconut oil, followed by the water, lime juice and zest, and vanilla. Whisk with a fork. Gently add the wet ingredients to the dry and mix together.

Line a muffin tray with 12 liners and evenly distribute the batter. Bake for 19-21 minutes, or until you can put a fork in the centre and it comes out clean. Remove from the oven and allow to cool before frosting.

For the frosting, add all of the ingredients, excluding the water, in a very large mixing bowl. Use a fork to mix it, then switch to hand blender with a whisk attachment. Add a tablespoon of water at a time to get desired consistency. If it becomes too watery, add more confectioner’s sugar.

Coconut oil hardens when cold, so you can put the icing in the fridge for a few minutes if you want it to thicken. To soften it, simply use the whisk on the hand blender again. For a thick frosting, spread over cupcakes that have completely cooled. For a frosted glaze, spread over ones that are slightly warm.vegan recipes with fun fashion twist

Chocolate Mousse

Makes l large or 2 small servings

3/4 cup canned coconut milk
1/2 cup organic dark chocolate chips
1 tablespoon pure maple syrup
1 tablespoon natural vanilla extract

Shake the can of coconut milk before opening.

In a medium saucepan, add chocolate chips and milk and cook over medium low heat. Allow to gently simmer. Reduce heat and add maple syrup and vanilla.

Continue mixing and be sure that all chocolate pieces at the bottom are fully melted. Remove from heat and allow to cool for a few minutes.

Pour into individual glasses and refrigerate. Chill for a few hours before serving.