Hi, my name is Emily.
Welcome to Resplendent Kitchen!
Hi, I'm Emily. Photographer, Recipe Developer, Writer, and Cook of healthy yet delectable vegan dishes. My goal is to show people how they can eat healthily without sacrificing taste or convenience - all while spending less time in the kitchen.
I have been blogging since early 2019; I started Resplendent Kitchen to share my creative passions for cooking, baking, and food photography.
My husband and I went vegan together on February 29, 2016. I had been vegetarian, then pescetarian for many years. When I made the decision to go vegan for the animals and change my way of eating, after a month, I felt a change for the better. It was like a fog had lifted after I released dairy and animal products from my life.
I believe that food is more than just fuel - it's a way to connect with others and show your love. It gives me great joy to inspire others to cook delicious vegan meals and have fun along the way!
I am so passionate about food that I dream about food (and travel!) and have planned vacations around food and restaurants. We've been to the Caribbean, Italy, France, Switzerland, Germany, Canada, Mexico, and Costa Rica.
When I'm not making my next batch of sourdough, checking on my herb garden, or exploring Tucson, you can find me planning our next trip, planning our next delicious meal, playing with our cats, or hiking.
I took this photo when we visited stunning Varenna, Lake Como, Italy in 2017.
About the recipes
Everyone is welcome here, whether you're vegan or not. You will see a variety of recipes here, from gluten-free, refined sugar-free, and oil-free whole food plant-based recipes to indulgent carb-full and gluten-full dishes that are restaurant-worthy.
I cook with fresh, high-quality, organic, and non-GMO ingredients and limit processed foods as much as I can. I believe in having a balanced lifestyle, and eating wholesome food is just one part of that; one must take care of the body, mind, and soul.
My goal is to show you how easy it can be to cook delicious vegan recipes that are also healthy for you, the animals, and the environment.
Whether it's breakfast (i.e., Easy Vegan Banana Oat Pancakes), brunch (JUST Egg Quiche) lunch (Tofu Salad Sandwich), dinner (Vegan Polenta with Roasted Mushrooms), or something sweet (Vegan Chocolate Fig Cupcakes), I hope you'll come back often!
Many of my recipes reflect the Southwest region where I live. Try my Southwest Quinoa Bowl and this Southwest Salad. I've been using delectable roasted green chile in my Vegan Southwest Skillet Cornbread as well as this Mexican tofu scramble recipe!
Work with me
- Top 50 Vegan Blogs of 2023 by Sharon Palmer, MSFS, RDN.
- Peerspace: One of The 10 best commercial photographers in Tucson, 2022.
- Shortlist for Pink Lady® Food Photographer of the Year 2020.
- Foodelia International Food Photography Awards.
- InPickleball magazine, March 2022
- Shoutout Arizona, July 2022
Feel free to email me with suggestions, comments, or questions! Leave a comment on any of my recipes that you have tried, or contact me at emily (at) resplendentkitchen (dot) com.
Thank you for stopping by and visiting Resplendent Kitchen!
Meet Milo and Oreo
Meet our two precious and adorable super snuggly cats, who I adopted from my previous co-workers. They're both eight years old and have the best home ever. Their antics never cease to entertain us!
Want to buy Milo a treat?
Want to buy Oreo a treat?
If you'd like to help save the lives of dogs and cats across the USA by giving pets second chances and happy homes, please visit Best Friends and contribute. I've been donating to Best Friends for years; I am not compensated in any way by mentioning them.
Or donate to your favorite charity on behalf of Milo and Oreo. We can help make the world a better place! Each one of us makes a difference.