Top: Julie with Billy, her One Tail at a Time rescue.
Bottom: Julie baking cookies as a little girl.
About Julie Hasson:
Julie is a graduate of the UCLA Professional Chef program and is the author of nine cookbooks, including Vegan Diner, Vegan Pizza, and Vegan Casseroles. She has been featured on radio and in magazines including The Cooking Channel, Veria Channel, Better, Better Portland, Good Day Oregon, Martha Stewart Radio, Bon Appetit, Cooking Light, Vegetarian Times, and is a regular columnist for VegNews Magazine. She has appeared on TV segments all over the country, and can be seen every month on Portland’s AM Northwest.
She’s owned and operated several food businesses including a bakery, catering company, Native Bowl (a beloved vegan food cart here in Portland), and Julie’s Original (a company specializing in vegan, gluten-free baking mixes).
While writing (very wheaty) Vegan Pizza, she was heartbroken to discover gluten was making her sick. She was forced to take her culinary work in a new direction, since she was no longer able to taste the recipes she was developing. That’s when she became obsessed with perfecting vegan, gluten-free baking.
Julies’ taken everything she’s learned through her long career, and combined it with her own culinary style to help coach others to easily navigate their gluten-free, plant-based lifestyle (including her two children, who also had to give up gluten). She trained and worked with the Cancer Project and the Physician’s Committee For Responsible Medicine in Washington D.C., and taught their healthy cooking curriculum in hospitals and medical facilities throughout the Portland area.
Julie lives in Portland, Oregon, where she and her husband Jay run Julie’s Original. She specializes in recipes that are not only delicious, but gluten-free, vegan, and allergy-friendly.
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xo Julie & Kittee