About Me

Hi! I'm Emily Miller. I am the food photographer, recipe developer, and writer for my blog Resplendent Kitchen. I'm located in Tucson, Arizona.

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 have planned vacations around food and restaurants. We've been to the Caribbean, Italy, France, Switzerland, Germany, Canada, Mexico, and Costa Rica. So, where do I want to go next? Either Italy or 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 carb-laden meal, playing with our cats, or hiking.

About the vegan 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.

You will find easy recipes that focus on fruits and vegetables, with ingredients that enhance them, with a variety of wholesome ingredients.

Life is short; enjoy it, and live your life to the best of your ability!

Some of my recipes reflect the Southwest region where I live. Try my Southwest Quinoa Bowl and Southwest Salad. I've been using roasted green chile in many recipes, such as my Vegan Southwest Skillet Cornbread including this Mexican tofu scramble recipe.

Work with me

If you are a brand interested in working with me, please take a look at my Services. To see more of my photography, visit my portfolio.

Featured In

• 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.
• Foodgawker
• InPickleball magazine, March 2022
• Shoutout Arizona, July 2022

Contact

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.

Connect

• Instagram

• Facebook

• Pinterest

Thank you for stopping by and visiting Resplendent Kitchen!

Meet our two precious 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!