Welcome to Occasionally Eggs
If you’re looking for approachable, seasonal vegetarian recipes, you’re in the right place! OE is all about healthier plant based recipes that follow the seasons.
While there are a handful of ‘project recipes’ – something you’ll spend a day off making – most recipes here are weekday appropriate and simple. All newer recipes include step-by-step images (where appropriate, because we don’t want to waste your time showing soup being made!) and loads of tips, notes, and substitutions.
I’m Alexandra, the person behind OE – writer, photographer, recipe tester, and more. Most people call me Alex at work.
I was born in Canada and raised in rural Manitoba on a small farm. My mom taught me to cook, following traditional German recipes and others she learned from other immigrant friends – mostly Italian and Indian food. Perched on the countertop near her at first and then acting as sous-chef (or cooking alone if she was working long hours) was my introduction to good food.
I switched to a vegetarian diet in my late teens and omitted dairy completely when my doctor realised it was causing my severe eczema and contributing to major depression. Eating well, as reflected in the recipes here, is part of how I manage lifelong depression and anxiety.
I’m currently living in Gothenburg, Sweden.
About Occasionally Eggs
Occasionally Eggs was first launched in 2014, when I was fresh out of university. The goal was, and still is, to share feel-food vegetarian recipes that are better for us and the earth. So local, seasonal, and minimally processed plant based food.
Since first starting, I’ve shared over 400 recipes. Every recipe featured on the site has been carefully tested, at least three times, in my home kitchen. All recipes are being updated with better instruction and more pictures if they don’t already have them, so they’re as easy to follow as possible.
Features & Work
In spring 2021, I released my first cookbook, Occasionally Eggs, with Appetite by Random House. With 110+ vegetarian recipes, arranged by season, plus chapters on basic fermentation and kitchen staples.
I’m part of the collective of women who run Baked, a Canadian-owned baking website.
Occasionally Eggs Do’s
- Refined sugar free recipes – maple syrup, dates, honey, and coconut sugar are the main sweeteners.
- Gluten-free recipes, with more than half of all recipes made without gluten.
- Accessible recipes, without expensive gadgets. Some require a food processor or some kind of blender, but that’s it.
- Everyday, whole food ingredients. This is food you can get at your local shop and won’t cost the world.
Occasionally Eggs Don’ts
- White flour. While it’s offered as a substitution, recipes are made with spelt or other ancient grains, or GF flours.
- Dairy, meat, or soya. While we eat local tofu every once in a while these days, no recipes feature any of the three.
- Snobbish, trendy food. No ‘super’ powders, just easy to find ingredients.
- Hours of work. Even if a recipe needs time, it won’t be hands-on time – and every post includes tips on how to be as efficient as possible.
How old are you? Where are you from?
I’m 30, and currently living in Gothenburg, Sweden. I’m from Canada but have lived in northern Europe (Germany, Netherlands, and Sweden) since 2016.
What kind of camera do you use?
I have a Nikon D750, and go between a 50mm 1.4 lens and a 100mm 2.8 macro lens. Older pictures are shot with a Nikon D7000 and really old ones with a Sony point and shoot.
How do you edit your pictures?
I primarily edit through Lightroom these days, but used to exclusively use Photoshop. I don’t use filters, everything is done by hand.
Do you do freelance work?
Yes, I do freelance writing and photography, I enjoy it. I’m happy to do recipe development for most clients, and you can contact me for further information.
What kinds of backgrounds and props do you use?
I’ve moved several times in the past few years so I try to keep things very minimal. Mostly large stone tiles, linens, ceramics I love. I try to use items I like to have in the house as regular pieces instead of junk that’s hidden away and only brought out for photos.
We’d like to work together. What are your rates for sponsored posts and social media?
To enquire about rates please use this contact form. Please include as many details as possible including the scope, timeline, budget, and any other relevant details, and I’ll get back to you with an answer and media kit if desired.
Can we send you our product in exchange for review?
I don’t write posts or share on social media in exchange for product. If you’re interested in a sponsored post, please get in touch and we can work something out. Cookbooks are a little different – I’m always happy to receive books! I’ll write reviews or post on the blog for books I absolutely love or if I have a connection with the author.
Can I interview you?
Absolutely! Please write me using my contact form for media, press, or publication enquiries and provide a brief statement of what the interview entails and where it will be published.
Can I use your photo or recipe?
I ask that original recipes are not republished from the blog, in any shape or form, without prior consent. If you adapt one of my recipes, please use proper accreditation. In terms of images, 1-2 photos from a post can be used if you link back to the original post with credit. All images and recipes are under copyright. For any other types of use, please ask for prior permission. If you want to purchase an image or you’re interested in publishing my work, please contact me for rates and availability, or view and purchase some of my photographs through Picture Pantry.
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