Emily Miller

This is a fall-inspired client shoot featuring wine and a vegan cheeseboard with fruit. As the shoot progressed, I noticed the shadow from the blinds was encroaching on my background wall. I liked the effect and chose to incorporate this shadow into the scene, highlighting the wine as the main subject. I used a combination of artificial light and ambient light.

I was inspired to photograph a moody yet vibrant shot of the blackberry crumble bars I made. I stacked them for additional visual interest. To heighten the moodiness and drama I deepened the blacks when retouching.

I made this vegan sourdough pizza with sourdough discard. Toppings are sauteed mushrooms with a cashew cream base, garnished with slivers of green onion and vegan Parm. ⁠

This photo is avocado toast made from homemade olive sourdough bread topped with chopped red onion, sea salt, and homegrown radish sprouts. This top-down shot was taken with artificial light (strobe) at around the 11:00 position.

This was my first sourdough! Even though this was my first sourdough, I have baked bread before. I love baking overnight artisan bread as well as baguettes.of artisan-style overnight bread. The intention behind this photo was to show the scoring. I chose a monochromatic color scheme for a calming and cozy atmosphere, drawing attention to the texture and shape of the bread. At the last minute, I placed my hands in the frame to give a comforting feel with the human element, drawing the viewer in further.

The intention of this photo was to highlight the complementary colors of blue and orange. Blue is not seen often in food photography, especially in beverages. In the making of this gin and tonic, I added grapefruit slices to contrast the color of the naturally colored butterfly pea flower-infused gin. The tonic was not added yet here, otherwise, the color would have changed. I managed the reflections on the glass with a diffuser.

This is a vegan gluten-free strawberry and rhubarb crisp that I shot overhead with a Nikon D810, 50mm/1.8 lens, ISO 100, 1/60 sec, f/8. Godox SK400ii. I let this crisp bake just a few minutes too long, but it still tasted great!

These two servings of chocolate peanut butter mousse are topped with cocoa nibs for additional interest and texture. This vegan version of chocolate mousse is based in tofu.

This vegan version is a refreshing take on Dalgona coffee. To make this, I put ice cubes in the glass, added cognac and Grand Marnier, almond milk, and topped it with the coffee. For the frothy coffee, I mixed up hot water with espresso powder and coconut sugar for several minutes.