About Julie
Julie Hasson is the author of the new cookbook Vegan Diner. She has 20 years of experience in the food industry, including attending UCLA’s Culinary Arts/Professional Chef program, working at the famed Patina restaurant, and serving as a private chef for celebrities and high-profile clients. Julie opened the original Babycakes Bakery (a wholesale bakery that supplied Los Angeles restaurants and coffee houses with artisan baked goods), authored 6 cookbooks (Vegan Diner, The Complete Book Of Pies, 125 Best Cupcake Recipes, 125 Best Chocolate Chip Recipes, 125 Best Chocolate Recipes and 300 Best Chocolate Recipes), has contributed extensive articles and recipes to Bon Appetit, Cooking Light, Vegetarian Times, and Family Fun magazines, and is also the host of the popular Internet cooking show “Everyday Dish.” Julie has been featured in print, and on TV and radio, including The Cooking Channel, Better, Better Portland, Good Day Oregon, Martha Stewart Radio, Veg News Magazine, Vegetarian Times, as well as numerous radio and TV shows across the country. She was one of the hosts of the cooking show 15 & Done.
Julie currently runs a hip little food cart called Native Bowl, in Portland, Oregon with her husband Jay.
You can email Julie at blog@everydaydish.tv
Julie is available for appearances, cooking demonstrations at schools, corporations, and festivals, as well as private classes. She also offers consultation services including vegan and plant-based recipe development for restaurants and food companies. Please send inquires to blog@everydaydish.tv
{ 24 comments… read them below or add one }
Loved your Spicy Italian Vege Sausage video and can’t wait to start experimenting. Would like to have a baseline for the first batch so where can I find the measurements for each of the ingredients?
Brian
Thanks Brian! You can find the recipe on Everyday Dish http://www.everydaydish.tv/index.php?page=recipe&recipe=109
Julie
Hi, Julie! Linda Long suggested I contact you. I put on the annual NOLA Veggie Fest in New Orleans, which is coming up on May 21-22. Your new Vegan Diner looks great, and if you could, we would love to have an autographed copy to auction! Our event raises money for the Humane Society of Louisiana, a veg-based rescue organization for all types of animals, from carriage mules, to wildlife affected by the BP oil spill, to cats and dogs left behind after Hurricane Katrina. Thanks so very much for your consideration!
Warmly,
Leslie Brown
I was thinking of adding TVP to your Spicy Italian Cutlet recipe to give them a more meaty texture. What do you think?
I like the EVO Grill just a little out of my price range at the moment. The one with the ceramic top.
Julie-
I’m having some trouble with the everydaydish videos. I paid for the subscription (it shows in my account as a completed order), but every video and/or recipe I try to view tells me I must subscribe first. I’ve tried logging out and in again, but nothing seems to work. Do you have any ideas on what’s wrong?
i signed up for your website so i can view your recipes but never recieved my password so i can’t logon.
Christa, I just saw your comment. Are you still having trouble or has it been fixed. Let me know, and I’ll see what I can do.
Jodylynne, I just sent you an email. Did you sign up for a paid membership, or just register for the site? Email me at blog@everydaydish.tv, and I’ll try and get this fixed for you.
Thanks!
I just subscribed and can’t get the member content. Any suggestions? I’m very frustrated!
I’m having the same trouble as Jodylynne — I never received ‘further instructions’. I am anxious to try your Rosemary Garlic homemade crackers. Can you resolve this in some way?
Hope and Maria, we’re having problems with the auto responder on the website. We have someone working on it to fix the problem.
Maria, you should be able to see the rosemary cracker recipe without signing in to the site. That is a public recipe. Here’s the link http://everydaydish.tv/recipe/julies-rosemary-garlic-crackers
Hope, did you pay for a membership? If you did, let me know and I’ll look into this further. If not, the member content videos are for paid subscriptions. The link is here http://www.everydaydish.tv/item/everyday-dish-tv-subscription
Hope this helps.
Julie
I also had a problem due to the autoresponder being down. Don’t despair: everydaydish fixed my subscription very quickly (and in a very friendly manner) within less than an hour of my complaint. The subscription is worth every penny — and the temporary hassle.
Thank you David! I’m so glad we were able to fix that for you quickly and that you’re happy!
Julie
Hi Julie,
My name is Alton and I’m 21 years of age. My whole child to teen years I have been overweight all thanks to my dad feeding me PURE junkfood as a child. I got fed up one day and still struggled with my appearence. I became a vegetarian for 2 weeks and lost 15 pounds. I’ve recently joined the Vegan side of life and I feel so much healthier. I’m a big fan of tofu and thank you for sharing your amazing and delicious recipes. You’ve really helped me out by A LOT on my way to being an official Vegan.
Your fan,
Alton
I bought your cookbook for my wife at a store on SE Stark: she looooves it! And I love what’s in it. Thank you!
How cool Peyton! Thank you so much!
Hi Julie,
Found your vegan sausage recipe and was so excited not to buy store bought anymore. Very glad I found your site. Keep up the good work.
Thanks Fritz!
Hi Julie! This is Chuck. I think you may know me. Lot’s of people do.
Love your books and vids. Just viewed your video on Youtube on how to make kimchi. I Love Kimchi! Love it!
Although it’s hard to fathom, but I recently became vegetarian. I Love Veggies! Even a manly-man like myself can see the benefits of plant based foods.
Keep up the good work.
-Chuck
I wear meat, but I eat veggies.
Love your site!
I work for an author who is writing a book on food trucks, and we would be honored if you’d take part in our email survey. Please respond if you’re interested in participating!
Hi Julie!
We are big fans of your site! We are hosting an event at our new restaurant in January, I would love to send you a more detailed email and invite. What is the best way to contact you?
Happy Holidays and best,
Jamie Kania-Lloyd
Hi Julie,
I didn’t scroll down far enough on this site to send this post before sending a message to your blog. I was looking for a vegan crab cake recipe on youtube when I saw a video of yours, and went to your web site. I;m going to make the italian sausage and corned beef recipes, and the rosemary garlic crackers. Making my own “meat” will save me tons of money, if I like their tastes. If you posters haven’t tried making Julie’s molten chocolate cake do it. It’s delicious!!! I’ve made vegan chocolate cakes before from different chefs, and the cakes were horrible. I used vegan chocolate dark chocolate chips for the ganache. Next time I make this cake, though, I will poke holes in the cake so the ganache seeps into them.
If you are looking for fresh and delicious then search no more. Native Bowl is definitely the way to go. Julie is the shining star among chefs, cooks and consultants.
My co-host (Dr. Cortman) and I are excited about having you join us on our show, Your Mind Matters. Dr. S
Hi Julie,
I came about the everyday dish site by mistake, but I’m glad I did. The recipes on that site are out of this world. I want to get to the point where I make most of the foods I eat, and the “dish” site will help me. One thing I don’t see on there is fish. I shop at one of two specialty groceries, and only one of them has frozen vegan fish. I never did eat fish when I ate the real stuff. but I thought I would try the vegan product, and it was pretty good. I know it’s a very time consuming ordeal to write a cookbook, and I see you’re writing one for pizza. But, I was wondering if, after you write your cookbook, would you develop recipes made out of a fairly new product on the market called “MatchMeat”? I don’t know if you have ever tried any of the VeganPlus, or Gardein chik’n products, but they have that funny after taste to them, and so I seldom buy them. When MatchMeat came on the market, it was touted as having the same taste as the real thing. That’s not true. They have pork, ground beef, crab, chik’n, and italian sausage products. I haven’t tried the italian sausage, but I’ve tried the others, and the only one that tastes like the real thing, and has the texture of the real thing is the ground beef. The pork, chik’n, and crab all taste the same with that funny after taste to all of them. I’ve made crabcakes twice out of that product. The first time I used a crabcake recipe, I used the exact amounts of ingredients, and I could taste that funny taste as soon as I took the first bite. So, I tried the recipe again, only doubling up on the amounts, hoping it would hide that funny taste, and it didn’t. So, I was wondering if you see that product in a specialty market where you live, would you get it and develop recipes for each of them, hopefully recipes that hide that funny taste?
I wish there was a culinary school just for vegan cooking. I would enroll. I wanted to go to culinary school when I was younger, but couldn’t afford it, and now that I really cook, and try different recipes all the time, I would love to have the schooling.
Anyway, I just thought I would send a request to you for the meatless products on the market now.
Thanks,
Deb