My own Vegan Black Bean Soup, accompanied by definitely-not-vegan Cornbread.
I love to cook and eat good, nutritious food, but to be clear, I am not a vegan, or even a vegetarian. That said, I developed this black bean soup recipe for a friend of mine's daughter who is a vegetarian. And when she read the list of ingredients, I was informed that it also was vegan. (Fancy that.) Either way, all my friends love this soup and so do I! As for the cornbread, all the butter within throws vegan dogma out the window, but hey, given that it contains 100% organic cornmeal and no wheat flour, I suppose it could also be labeled "gluten-free." (Whatever.)
These days, almost anything goes when it comes to the backdrops (or surfaces) that food can be placed on for food photography, and I've acquired and made a rather large collection of such things. In this case, I used this weathered, old piece of zinc sheet metal that I found at a demolition site in Salt Lake City. No charge. When I sent a snapshot of the piece of metal to my favorite food photographer, Andrew Scrivani, in New York City, he was a tad bit envious that I acquired it for free.