My name is Elizabeth, and welcome to my blog! I’m the home cook, photographer, recipe developer and overall content creator behind Vancouver with Love. I’m British but live in Vancouver, Canada (where I just got citizenship this year!) and have been blogging for the best part of 8 years.
I’ve always had a love of plant-based food, having been vegetarian since the age of four and vegan for the last 10 years. My focus is on showing that vegan food can be delicious and inspiring as well as healthy and simple. There’s nothing I love more than showing others how to create beautiful dishes from plants!
I’m a completely self-taught home cook (thanks largely to my parents) who loves making easy, accessible recipes that make people drool. My goal is for you to find recipes here that you’ll make again and again. Happy eating!
ABOUT THE BLOG
At Vancouver with Love, you'll find a collection of inspiring vegan recipes that are created in my kitchen from whole food ingredients. All are naturally gluten-free and refined sugar-free. Everything is fully taste-tested by me!
In each post, you’ll find tips and tricks on how to get the most out of the recipe, as well as any substitutions and important points you need to know.
In addition to creating recipes and how-to guides for vegan living (see How to Go Vegan), I’m also an avid traveller. I know how challenging it can be to maintain a plant-based diet while on the move, so I write vegan travel guides, sharing the best vegan restaurants in destinations around the world such as San Diego, Seattle, London and Vancouver. Whether you're looking for plant-based restaurants, hotels or a totally vegan afternoon tea experience, I've covered them all.
For all questions about the blog, please email me.
Interesting in working with me? Check out this page.
Please note: My recipes are not intended to form nutritional guidance or any sort of 'healthy eating' doctrine. They are naturally vegan, gluten-free and refined sugar-free because that's the way I generally eat.
My personal philosophy is about eating more whole foods and embracing the full range of natural plant-based ingredients. Although I may sometimes mention that a recipe is high in protein or vitamins etc., this is merely information and should not be taken as nutritional advice.