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Noodle Bowl with Sesame Tamari Dressing

Vegan Food Enthusiast + Photographer, Anna Pelzer


Based in Vancouver, Canada


The Impact of Plant-based Food

Food is something I think about constantly. I’m always planning my meals or a colorful photograph I’d like to take. I was never a foodie until I became vegan, and plant-based food has become absolutely fascinating to me. It has become my form of creative expression and a way to connect with nature. I’m also thinking about food as activism—of ways I can photograph food to entice people to eat more plants!

Wellness + Self Care

To me, wellness means eating food that benefits not only benefits myself, but also the earth and all of its inhabitants. There is a certain joy that comes from knowing that no animals will be harmed for my benefit. And of course, exercise and sleep are crucial to wellness too!


Noodle Bowl

Two 10-ounce servings of rice noodles or soba noodles

1 cup edamame

6 large lettuce leaves or 4 big handfuls arugula

1 small carrot, grated

¼ cup cabbage, shredded

½ cup cucumber, sliced

1 small red, golden, or candy cane beet, spiralized

½ red pepper, sliced

2 radishes, sliced

1 avocado, sliced

Sesame seeds

Freshly ground pepper


2 tbsp tamari

1 tbsp sesame oil

1 tbsp rice vinegar

1 tsp maple syrup

½ tsp sriracha (optional)


Cook noodles and edamame according to package directions. Rinse under cold water and allow to drain. Place the greens in two bowls and arrange the noodles and veggies in neat little piles. Sprinkle with sesame seeds and pepper. Whisk the dressing together, pour over the salad, and enjoy

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