Thursday, January 28, 2016

New Web Site and New Name!

Hi everyone! I have a new web site and a new name, Fogwood & Fig

For 3 years I went under the name Flip Flops and Avocados, but for many reasons, I’ve decided to change my name to one that fits who I am today. In the last year, I’ve been creating food and serving it to the public, at my local farmer’s market and pop up’s in Brooklyn. It was exciting to finally change my name to Fogwood & Fig, it rolls off the tongue nicely, though frightening when coming to the decision to get a new web site. Almost four years of photography and recipes will remain at this site since sadly, transferring the work to the new site isn’t really practical in terms of format, especially for recipes. I’ll keep Flip Flops and Avocados up for referring to recipes posted here.  

Hope to see you all at Fogwood & Fig where delicious recipes still continue and navigation will be a whole lot nicer. Thanks for all your support!

Diana xo

the above Smoky Red Lentil & Poblano Chili Soup can be found at the new site

Tuesday, December 8, 2015

Spiced Blackberry Deep Dish Pie with Coconut Whip Cream

Spiced Blackberry Deep Dish Pie with Coconut Whip Cream
Serves 6
Equipment - 7 inch springform pan

I learned of this no butter pie crust from vegan pastry chef, Fran Costigan, in NYC and was blown away by it’s flakiness using very cold extra virgin olive oil as it’s replacement. I use this crust for many savory and sweet galettes and holds up well for this deep-dish pie. What I love about this pie is it’s beauty and presentation, it’s filled with plump blackberries and warm spices embraced by a wall of golden crust then topped with sweet coconut whip cream – it’s quite wonderful! 

Friday, December 4, 2015

Friday Feature: Interview with Chef & Artist Timothy Pakron

Really excited to share Q & A’s of inspirational people. It’s been long on my to do list, and finally it’s here to share with you. These are people who captivate me in their craft and/or character. Some of them I've come to know face to face or through social media, and by inviting them here and getting them to participate in my, not too serious questions, I’m hoping to find out more.  The questions are lighthearted and playful while others probe a little deeper because it’s nice to know what lies underneath the surface. I look forward to sharing a Q&A with you on future Friday's.
Hope you enjoy! 

Without too much intro, here is my interview with Timothy Pakron, (aka Mississippi Vegan ) a talent of a chef, forager, artist and photographer with the warmest and brightest personality - happy to call him my friend.


Diana Bezanski

photo by Diana Bezanski

You have the cutest southern accent where are you from and what brought you to Brooklyn?
Aww, stop it! You're makin' me blush. :) I was born in raised in Gulfport, Mississippi which is on the Gulf Coast. During high school, I lived in north Georgia, and then in college, Charleston, SC. So I got a lot of southern accent influences happening over here! I moved to New York to pursue me career in being creative, originally with the idea of becoming a contemporary artist, and recently (1 year ago) morphing into becoming a food photographer and chef through the identity of Mississippi Vegan. Brooklyn is the part of New York that I was able to connect with and call home. I love it.

Wednesday, December 2, 2015

Smoky Black Bean Taco with Smoky Slaw

Smoky Black Bean Taco with Slaw
This recipe is inspired by my friend Gabi of Tamerlaine Farm Animal Sanctuary. She’s an awesome cook and makes even more awesome hot sauces that she bottles and sells, all proceeds go to the sanctuary. I’m a huge sucker for her sauces and fortunately she lives close enough that I can nudge her for more when I run out.

Thursday, November 19, 2015

Red Miso Soup Loaded with Veggies

vegan miso soup

Red Miso Soup Loaded with Veggies
I forget about miso soup and was reminded of it when my husband mentioned sipping veggie broth when on location for a shoot. Sounded so comforting. So today I made miso soup with many of the vegetables I had on hand, but there are many vegetables that work well here just as long as they are fresh .