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Anna Pelzer

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Anna is a vegan food enthusiast and photographer from Vancouver, Canada. She loves combining the creativity of food styling with the technical aspects of photography to show people the many delights of delicious vegan food. We chatted to Anna about food blogging, photography, and about her recipe inclusion in our cookbook!

Tell us a bit about yourself!

I am a vegan food photographer living in Vancouver, Canada. I love creating stop motion videos of recipes, and my Instagram account has an avocado theme.

When did you start food blogging on Instagram and what inspired you to start? I started three years ago when I wanted to post photos of recipes I had made from my vegan cookbooks.

What are the biggest challenges and greatest rewards of being a food/lifestyle blogger?

The best reward is when someone posts a photo of my recipe that they have made! The biggest challenge is when people repost my work without proper credit.

You are such a positive advocate for plant-based living. What led you to this lifestyle choice?

I became vegetarian as a teenager, inspired by my great grandmother. But once I learned about farm practices and the animal cruelty involved, even on “free range” farms, I could never eat another egg.

Where do you get your recipe inspiration from?

I like to shop for what is fresh and colorful at the market, and take it from there. Instagram is definitely an inspiration too!

We love your signature stop-motion videos, what are your top tips for creating such great video content?

There is a very easy-to-use app called Stop Motion Studio. I started out using this and later figured out how to create them using my DSLR and video editing software -- I will be putting this information into an ebook soon!

 

A post shared by Anna Pelzer (@anna.pelzer) on 

 

You are an avocado enthusiast! What are your three favourite ways to use avo?

1. Avocado toast with cherry tomatoes, olives, and microgreens.

2. A big colorful bowl of fresh produce with avocado slices on top and a homemade salad dressing.

3. Tacos with refried beans, sliced avocado and/or guacamole, vegan cheese sauce, and homemade salsa.

You serve up some pretty amazing dishes in our Coconut Bowls! What has been your favourite so far?

I recently made rice bowls with three kind of sprouts, colorful veggies, roasted pumpkin seeds, and a carrot dressing. These stand out for me because I enjoyed the variety of sprouts so much!

What is your favourite thing about your Coconut Bowls?

I love that they are all repurposed from what would have been tossed away. As a food photographer I love the matte finish because it makes food look fantastic!

We are so excited to have one of your recipes included in our new cookbook ‘Vegan Bowls for Vegan Souls’. Tell us about the recipe you chose and what it means for you to be apart of the book?

My recipe is a colorful confetti bean salad with my favorite flax oil and apple cider vinegar dressing. It was such an honor to be included in this book -- for years I had dreamt of seeing one of my photos in a book and now I can cross that off the bucket list!

Thanks Anna! Big love from Coconut Bowls xx

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