My name is Joy Plummer, and I am a personal vegan chef. I enjoy meeting special needs. I’m 100% vegan, and almost everything that comes out of my kitchen is made from scratch: vegan sausage, hummus and other dips, breads, pitas, pizza and stromboli dough, pickles, sauces, pastries, cakes, ice cream…. I also specialize in traveling the globe, culinarily speaking. I make meals from Central and South America, all sorts of Asian, Indian, African, the Mediterranean, and Europe, plus veganized American favorites. And I love veganizing traditionally meat-based foods, like cioppino, picadillo… I’m a food nerd and I love a challenge. I also generally cook and bake with whole grains: always brown rice, whole wheat pasta, whole wheat breads and pizza dough, etc. Finally, for one of my clients, all of the food I prepare for him and his family (five meals a week) is completely oil-free.
Cooking is an adventure. I invite you to come along!
Scratch Vegan 
I am so proud of my daughter, Joy Plummer. Her enthusiasm for creating food is an example for one and all.
Thanks, Mom!!
Sounds delicious! Can’t wait to read more!
We were delighted with tonight’s menu. Especially delicious were the buckwheat crepes, which I found reminiscent of injera bread but thinner and healthier-tasting. Also, the caramelized onions were fabulous as usual. Joy, you hit it out of the park!
Thank you, Claire! So glad you enjoyed it!!
Hi there. Couldn’t help but read your article on making the vegan cheese using Ms. Miyoko Schinner’s recipe. I am now on my 6th batch and although it takes time, my husband and I both enjoy it. When I buy some vegan cheese at the health food store it usually tastes very rubbery.
We are the tempeh pioneers, having produced Betsy’s Tempeh in Mich. for 9 1/2 years, developing a totally new method of making tempeh on stainless steel trays that we cut into both patties and grated form that our customers loved!
We recently filed a patent for a tempeh incubator that could be used in restaurants and small shops making artisan tempeh for the local community. The incubator was introduced at the Expo West in early March, 2014 and we will be testing the prototype within the next several weeks.
Please feel free to write with any questions or comments and if you are ever in the Ventura county area of California stop by for a tempeh panini!
betsy shipley
Thank you, Betsy, for your comment! The truth is, I don’t buy vegan cheese at all. Maybe I’ll try another recipe. I’m a bread maker, so fermentation time is no problem!
Good luck with your tempeh business! I will let you know next time I’m in Ventura!
how ’bout that! 🙂
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My husband and I very much enjoyed the *meat* loaf that you made the other day. Also, the mashed potatoes with peas and herby gravy were so delicious!
Thank you, Claire!! I’m so glad you enjoyed the meal!!