Julie Hasson is the author of Vegan Pizza, as well as 8 other cookbooks (with another one coming out this year). She has over 20 years of experience in the food industry, including serving as a private chef for
celebrities and high-profile clients. Julie opened the original Babycakes Bakery in Los Angeles (a wholesale artisan bakery), authored 9 cookbooks (Vegan Pizza, Vegan Diner, 150 Best Cupcake Recipes, The Complete Book Of Pies, 125 Best Cupcake Recipes, 125 Best Chocolate Chip Recipes, 125 Best Chocolate Recipes and 300 Best Chocolate Recipes, with Vegan Casseroles coming out later this year), has contributed extensive articles and recipes to Bon Appetit, Cooking Light, Vegetarian Times, and Family Fun magazines, and is also the host of the popular Internet cooking show “Everyday Dish.” Julie has been featured in magazines, newspapers, and on TV and radio across the country, including The Cooking Channel, Veria Channel, Better, Better Portland, AM Northwest, Good Day Oregon, Martha Stewart Radio, VegNews Magazine, Vegetarian Times, and many more. She was one of the hosts of the cooking show 15 & Done, and was the Healthy Cooking Expert on More Good Day Oregon. Julie currently lives in Portland, Oregon, where she recently launched Julie’s Originals, a line of gluten-free baking mixes. Julie and her husband Jay, are the founders and former owners of Native Bowl (a vegan food cart in Portland).