MAKING VEGAN FOOD SEXY ONE PHOTO AT THE TIME

words ANA SNOW editor Julia Restoin Roitfeld

NEW YORK BASED ANA SNOW HAD NO PHOTOGRAPHY HOWEVER Ana , (also known as @plant_romance on Instagram), KNOWS HOW TO PLATE, AND CAPTURE THE MOST MOST BEAUTIFUL IMAGES OF HER PLANT FORWARD DISHES, MAKING SIMPLE FRESH INGREDIENTS LOOKING MOUTH WATERING AND DELISCIOUSLY SEXY.

SHORT ANSWERS FROM ANA

LESS IS MORE:

INGREDIENTS!

LAST ITEM I PURCHASED:

TENNESSEE MAPLE BUTTER

LAST ITEM I RECYCLED IS:

CLOTHING

MOST IMPORTANT ITEM TO YOU:

A WOOD SCULPTURE I BOUGHT IN BROOKLYN THAT I FEEL STRANGELY CONNECTED TO.

FAVORITE VINTAGE FIND:

A 90’S PAIR OF LEVIS THAT FIT LIKE A GLOVE

LAST THRIFTY FIND...

A GLASS BLOWN PLATE ON ETSY

LONG ANSWERS FROM ANA

When and Why did you start Plant Romance?

ABOUT A YEAR AND A HALF AGO I WAS ALONE IN A NEW CITY AND RECENTLY DIVORCED. IT WAS A DIFFICULT PERIOD. I WAS IN A MAJOR RUT AND EATING REPETITIVE MEALS OVER THE SINK. ONE OF THE WAYS I BEGAN TO PRIORITIZE SELF CARE AGAIN WAS TO COOK BEAUTIFUL MEALS FOR MYSELF, THE WAY I WOULD FOR SOMEONE ELSE ON A SPECIAL OCCASION. I’VE ALWAYS LOVED TO COOK BUT I HAD NEVER THOUGHT ABOUT “PLATING” JUST FOR ME. IT WAS A LIFE CHANGING GESTURE THAT QUICKLY BECAME A PASSIONATE RITUAL AND IT’S NOW PERMANENT PRACTICE IN MY LIFE. IT’S BEEN EXTREMELY HEALING.

YOU ARE VERY ANONYMOUS, WOULD YOU BE ABLE TO SHARE A BIT ABOUT YOU?

I PURPOSELY CHOSE TO KEEP MY PRIVATE LIFE AND MY FACE OFF OF MY PAGE IN ORDER TO FOCUS ON THE FOOD AND INSPIRE OTHERS THROUGH MY ART. IT’S BEEN A VERY FREEING PROCESS. I WANT TO TO EXPRESS MY HEART AND MY MIND INSTEAD OF MY EXTERNAL EXPERIENCES. AS A PERSON, I AM A CREATIVE SOUL, A VORACIOUS FOODIE AND A PASSIONATE ROMANTIC.

DO YOU HAVE ANY PHOTOGRAPHY BACKGROUND?

I DO NOT! I LOVE TAKING PHOTOS THOUGH. PEOPLE ALWAYS THINK I HAVE AN ELABORATE SETUP BUT I JUST USE MY IPHONE AND RELY ON NATURAL LIGHT IN MY APARTMENT.

YOU MAKE VEGETARIAN LOOK SO DELICIOUS AND SEXY WHICH IS NOT EASY, WHEN DID YOU DECIDE TO GO VEGETARIAN?

I’VE ALWAYS LEANED TOWARD HEALTHY AND PLANT FORWARD FOODS BUT HAVE IN THE PAST BEEN A FLEXITARIAN. SINCE STARTING MY PAGE, I HAVE THROUGH HABIT BECOME MOSTLY VEGETARIAN WITH A HEAVY EMPHASIS ON VEGAN. THE MORE PLANTS I EAT THE BETTER I FEEL. I HOPE I CAN INSPIRE OTHERS TO CELEBRATE AND INTEGRATE PLANT BASED INGREDIENTS IN AN EXCITING WAY.

HOW DO YOU COME UP WITH YOUR RECIPES, OR SOMETIMES, JUST A MIX OF VERY SIMPLE BUT VERY SURPRISING BUT DELICIOUS MIX

I DON’T EVER COOK WITH RECIPES AND RELY ON MY INTUITION. ALTHOUGH THIS IS NOT NECESSARILY IDEAL FOR SOME, IT’S WHAT WORKS BEST FOR ME.

DO YOU PLAN AHEAD, OR JUST PICK WHATEVER IS IN YOUR FRIDGE?

IT’S A MIX. I MAKE THE MAJORITY OF MY DISHES ON THE SPOT BUT I LOVE TO FIND INTERESTING INGREDIENTS TO SPARK IDEAS. IF I GET A VISUAL IDEA (USUALLY INSPIRED BY ART, MUSIC, FASHION AND FEELINGS) I’LL PUT IT INTO MY NOTEBOOK SO THAT I HAVE A RUNNING LIST OF CREATIVE INSPO TO DRAW FROM. I ONLY USE A GROCERY LIST FOR BASICS AND PREFER TO SHOP IN THE MOMENT FOR THINGS THAT CATCH MY EYE AND PEAK MY INTEREST. AT HOME I’LL USE WHATEVER I HAVE IN THE FRIDGE, THINGS THAT I AM FORTUNATE TO HAVE PEOPLE SEND ME OR I’LL FOCUS ON UNIQUE THINGS I’VE FOUND AT THE FARMERS MARKET/GROCERY. I LOVE THE PROCESS OF FREE STYLING WHAT I’VE GOT INSTEAD OF INTENSE PLANNING. IT’S SOMETHING THAT HAS GOTTEN EASIER WITH PRACTICE.

“ “PLATING” JUST FOR ME. IT WAS A LIFE CHANGING GESTURE THAT QUICKLY BECAME A PASSIONATE RITUAL AND IT’S NOW PERMANENT PRACTICE IN MY LIFE. IT’S BEEN EXTREMELY HEALING.”

— ANA SNOW AKA PLANT ROMANCE

ANY FAVORITE PLACES TO DO GROCERIES?

FOR THE MAJORITY OF MY FRESH PRODUCE, BREADS, FRUITS ETC, I LOVE TO SHOP MY LOCAL FARMERS MARKET AND PREFER SMALL BUSINESSES. IN TERMS OF SUSTAINABILITY AND QUALITY, IT’S THE WAY TO GO. IF I’M LOOKING FOR SPECIFIC, EXOTIC INGREDIENTS I WILL SHOP ONLINE. IF I’M IN NYC, I’LL WANDER AROUND DIFFERENT BODEGAS, UNION SQUARE MARKET AND SOS CHEFS.

DO YOU SHOP ONLY SEASONAL PRODUCTS?

I TRY TO STAY SEASONAL AS MUCH AS POSSIBLE BUT I EMBRACE BALANCE. THERE ARE TIMES WHEN I HAVE CRAVINGS FOR THINGS OUT OF SEASON AND I HONOR THAT.

ANY FAVORITE RESTAURANTS?

ABSOLUTELY! I’VE BEEN MOSTLY ON THE EAST COAST LATELY AND MY PLANT FORWARD FAVS ARE:

MISI IN WILLIAMSBURG BROOKLYN FOR VEG FOCUSED PLATES, CRAVABLE PASTAS AND IN HOUSE GELATO

OXOMOCO IN GREENPOINT BROOKLYN HAS MIND-BLOWING, MODERN MEXICAN WITH FRESH, BEAUTIFUL PLATES

SUPERIORITY BURGER IN NYC IS ABSOLUTELY INSANE FOR ELEVATED VEGGIE COMFORT FOOD

FOLK NASHVILLE HAS WOOD FIRED PIZZA THAT CAN RIVAL ANY INTERNATIONAL CITY. THEY ALSO CREATE VIBRANT, LOCAL AND SEASONAL PLANT FORWARD VEG PLATES THAT ARE EASY ON THE EYE

DO YOU HAVE ANY TIPS ON HOW TO BE MORE CONSCIOUS AND SUSTAINABLE WITH FOOD? I FIND IT VERY HARD TO SHOP THE RIGHT AMOUNT OF GROCERIES?

I THINK THIS IS A CHALLENGE FOR A LOT OF PEOPLE, MYSELF INCLUDED. I GET AROUND THIS BY SHOPPING FOR LESS, MORE OFTEN. I WILL USUALLY SHOP FOR MY PRODUCE TWICE A WEEK AT A NEARBY FARMERS MARKET. I’LL GRAB ONE FRESH FOCUSED INGREDIENT FOR EACH DAY AND THEN BUILD ON THAT WHILE INTERCHANGING THE LEFTOVERS TO REPURPOSE. “BIG BOWL” SALADS ARE A GREAT WAY TO UTILIZE EXCESS INGREDIENTS AT THE END OF THE WEEK AS WELL. ALSO, DON’T BE AFRAID TO FREEZE THINGS!

ANY OTHER KITCHEN SUSTAINABLE HACKS YOU COULD SHARE WITH US?

STAINLESS, NON TOXIC OVEN SHEET PANS (I RARELY USE PARCHMENT)

REUSABLE GLASS JARS FOR BUYING AND STORING BULK DRIED GOODS

REUSABLE GLASS STORAGE CONTAINERS FOR THE FRIDGE

BULK FOOD SHARING W FRIENDS OR NEIGHBOURS

KITCHEN AND BALCONY GROWN HERBS ARE THE GIFT THAT KEEPS GIVING AND SO AFFORDABLE

QUICK PICKLING EXCESS VEGGIES IS A GREAT WAY TO USE THEM UP AND KEEP THEM LONGER!

BAGGU REUSABLE SHOPPING TOTE BAGS ARE SO CHIC

“I ALWAYS BUY TOO MUCH {ON GROCERY SHOPPING}, AND AS MUCH AS I HATE WASTE, ITS INEVITABLE…
I THINK THIS IS A CHALLENGE FOR A LOT OF PEOPLE, MYSELF INCLUDED”

— ANA SNOW AKA PLANT ROMANCE

DO YOU HAVE ANY FAIL PROOF IMPROVISED RECIPE?

I EAT CHICKPEA PASTA AT LEAST ONCE A WEEK.

A DELISH AND SIMPLE SAUCE:

A CAN OF COCONUT MILK (I PREFER A GUAR FREE ONE) SIMMERED WITH A GENEROUS AMOUNT OF GOOD QUALITY TOMATO PASTE. ADD SOME CHOPPED OR CHERRY TOMATOES, CHILI FLAKES, A LARGE PINCH OF SEA SALT AND SIMMER. FINISH WITH A DRIZZLE OF FRAGRANT OLIVE OIL. YOU CAN MAKE A MILLION VARIATIONS WITH THIS BY ADDING DIFFERENT FRESH HERBS, CHEESE, OTHER VEGGIES ETC.

I LOVE LOVE LOVE THE “DIP” SQUARE PLATE THAT WE CAN SOMETIMES SEE IN YOUR FEED, COULD YOU SHARE WHERE YOU DO IT? WE ALL WANT TO KNOW!

I RANDOMLY SAW THAT PLATE ON IG AND TRACKED DOWN THE ARTIST WHOSE NAME IS SOMSACK SIKHOUNMUONG.

HE MAKES HIS BEAUTIFUL PLATES PERIODICALLY AND I WAS FORTUNATE ENOUGH TO BUY A FEW.

WHATS THE LAST THING YOU ATE TODAY?

I MADE QUINOA IN THE RICE COOKER WITH SEA SALT AND SOME FRESH HERBS FOR AROMATICS. I THEN MADE A BOWL TOPPED OFF WITH LEFTOVER ROASTED VEGGIES AND A TAHINI DRESSING I HAD MADE. I ALSO ADDED AN AVOCADO, SOME PICKLES, KIMCHI, CASHEWS AND HOT SAUCE. THAT WAS LUNCH.