About Julie

Julie Hasson is the author of 9 cookbooks, with the newest just released last fall (Vegan Casseroles). She has over 23 years of experience in the food industry, including serving as a private chef for celebrities and high-profile clients. After culinary school, Julie opened the original Babycakes Bakery in Los Angeles (a wholesale artisan bakery), began writing cookbooks (Vegan Casseroles, Vegan Pizza, Vegan Diner, 150 Best Cupcake Recipes, The Complete Book Of Pies, 125 Best Cupcake Recipes, 125 Best Chocolate Chip Recipes, 125 Best Chocolate Recipes, 300 Best Chocolate Recipes, and Vegan Casseroles), and has contributed extensive articles and recipes to Bon Appetit, Cooking Light, VegNews, Vegetarian Times, and Family Fun magazines. She is a columnist for VegNews Magazine, and the host of the YouTube show Everyday Dish. Julie has been featured in magazines, newspapers, and on TV and radio across the country, including The Cooking Channel, Veria Channel, AM Northwest, Better, Better Portland, Good Day Oregon, Martha Stewart Radio, VegNews Magazine, Vegetarian Times, and many more. Julie was one of the hosts of the cooking show 15 & Done, and was the Healthy Cooking Expert on More Good Day Oregon. She can currently be seen on AM Northwest every month, cooking up her favorite recipes. Julie lives in Portland, Oregon, where she is the co-owner and head baker of Julie’s Original Gluten-Free Baking Mixes. Julie and her husband Jay, are the founders and former owners of the Native Bowl food cart in Portland.

Julie specializes in recipes that are gluten-free, vegan, and allergy-friendly.

You can email Julie at julie@juliehasson.com

Julie is available for appearances, cooking demonstrations at schools, corporations, and festivals, as well as private classes. She also offers consultation services including gluten-free, vegan, vegetarian and plant-based recipe development for restaurants and food companies. Please send inquires to julie@juliehasson.com

Interested in working with me?

Recipe Development: As a longtime recipe developer, cookbook author and chef, I am available to create recipes for you, your product or your company.
Company Events & Conferences: Hosting an event or conference, or looking for an expert speaker? Contact me for more information.
Blog or video sponsor: If you have a fabulous food product or kitchen gadget, there may be opportunities for us to work together.
Product Reviews & Giveaways: I will only review/host giveaways with products that I personally love and use. I will never host a giveaway without first trying or using the product first. I love testing out new products and sharing the products that I adore. If you have a product that may be a good fit for my readers or TV viewers, contact me for more information at blog@everydaydish.tv.
Brand Ambassador: I love working or partnering with companies that I am passionate about. If you’re looking for a chef or gluten-free cooking expert to represent your brand or product, contact me and we can discuss how we might be able to work together.
Spokesperson: Looking for a product or corporate spokesperson? I have worked as a spokesperson for the Sugar Association, as well as other big companies and organizations.
Company Events & Conferences: Hosting an event or conference, or looking for an expert as a speaker? Contact me for more information.


29 Responses to “About Julie”

  1. Brian April 26, 2011 at 3:56 pm Permalink

    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?


  2. Julie Hasson April 26, 2011 at 5:05 pm Permalink

    Thanks Brian! You can find the recipe on Everyday Dish http://www.everydaydish.tv/index.php?page=recipe&recipe=109


  3. Leslie Brown May 4, 2011 at 9:46 am Permalink

    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!

    Leslie Brown

  4. Patches June 6, 2011 at 3:59 pm Permalink

    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.

  5. Christa June 19, 2011 at 12:28 pm Permalink

    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?

  6. Jodylynne July 29, 2011 at 9:34 am Permalink

    i signed up for your website so i can view your recipes but never recieved my password so i can’t logon.

  7. Julie Hasson July 29, 2011 at 10:42 am Permalink

    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.


  8. Hope Holiner August 10, 2011 at 7:45 pm Permalink

    I just subscribed and can’t get the member content. Any suggestions? I’m very frustrated!

  9. Maria D August 10, 2011 at 8:11 pm Permalink

    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?

  10. Julie Hasson August 10, 2011 at 8:46 pm Permalink

    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.


  11. David B August 17, 2011 at 5:16 pm Permalink

    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.

  12. Julie Hasson August 17, 2011 at 5:19 pm Permalink

    Thank you David! I’m so glad we were able to fix that for you quickly and that you’re happy!


  13. Alton August 27, 2011 at 1:43 pm Permalink

    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,

  14. Peyton September 25, 2011 at 7:04 am Permalink

    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!

  15. Fritz K. September 28, 2011 at 9:22 am Permalink

    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.

  16. Chuck Norris October 9, 2011 at 11:25 pm Permalink

    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.


  17. Lady GaGa October 10, 2011 at 6:16 pm Permalink

    I wear meat, but I eat veggies.
    Love your site!

  18. Julia December 3, 2011 at 7:29 pm Permalink

    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!

  19. Jamie Kania-Lloyd December 18, 2011 at 1:22 pm Permalink

    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

  20. Deb December 27, 2011 at 2:16 pm Permalink

    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.

  21. Dr. Shinitzky January 17, 2012 at 7:04 am Permalink

    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

  22. deb February 14, 2012 at 7:53 am Permalink

    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.


  23. claude lagardere May 11, 2012 at 4:43 pm Permalink

    can’t find add. for native bowl can you find it ? and would you send it to me ?
    with all my love dad.

  24. ann sherwood July 2, 2012 at 2:01 am Permalink

    just made “http://www.everydaydish.tv/recipe/agedashi-fried-tofu-tentsuyu-sauce” from Everyday dish website. We are vegetarian and i am coeliac so it was an absolute treat. can’t find a picture – would like to pin to pinterest. do you have one?

  25. Kathy Hintlian October 26, 2013 at 9:27 pm Permalink

    I am so impressed, can’t wait to get Nikki all your gluten free books. You are amazing ole’ friend. Kathy

  26. Anthony Perez September 11, 2014 at 8:27 pm Permalink

    About your Spicy Italian Vegetarian Sausage. I saw you said that youd love to hear the variations of flavors others made with this recipe….
    Is there a site where one can see the coments of people who posted their own variations on this recipe?? Be nice to have more “sausage” varieties to cook. Im good at following a recipe but not good at making or adapting one….And dont have the money to waste on mistakes..So would love to be able to see any of these variations as there where no comments on the recipes I saw.. apap2@sbcglobal.net


    • Julie Hasson September 11, 2014 at 9:06 pm Permalink

      Hi Anthony! Unfortunately there isn’t a specific place that people have been posting their variations of the sausages. We do have more variations of them on our website everydaydish.tv. One or two are on our public side, and a couple are on the subscription side of the site. I also have a handful of sausages and seitan roasts in my cookbook Vegan Diner http://www.amazon.com/gp/product/B004LLIBQ4?btkr=1.

      I would keep developing the recipes Anthony, but unfortunately I can no longer eat gluten. Please let me know if you have any questions about the recipes. Thanks!! Julie

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