• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Olives for Dinner

Vegan Recipes for Those Who Love to Cook and Eat

  • Recipes +
    • Breakfast and Brunch
    • Lunch
    • Dinner
    • Appetizers
    • Vegetable Sides
    • All Recipes
  • About
  • Umami Recipes
  • Interviews
  • Guides
  • Contact
Home » Vegan Articles » Interviews » Interview with Cara Ansis of Fork & Beans

March 24, 2016

Interview with Cara Ansis of Fork & Beans

POSTED BY: ERIN WYSOCARSKI | UPDATED ON: MARCH 24, 2016 | 7 COMMENTS

Cara Ansis of Fork and Beans.

Explore This Post

Toggle
  • Interview with Cara Ansis of Fork & Beans
  • Cara Ansis: a talented food blogger and photographer!
  • Check out more of my Interviews!
    •  

Interview with Cara Ansis of Fork & Beans

There are so many fabulous food bloggers out there that I adore because they constantly inspire me with their original recipes, beautiful instagram feeds and diy creations. I love keeping up with their lives through their blogs, and getting a better understanding of the way they think as well as what drives them to constantly create. My most favorite bloggers are those that I want to sit down with over a good vegan meal after reading their blogs and get to know better. Since that’s not always possible, I came up with an interview series on Olives for Dinner that virtually allows both me and you the chance to get to know great bloggers better.

In this column, I’ll ask some of my favorite bloggers questions around, well … why they cook! If you don’t already know about these noteworthy bloggers, you’ll be introduced to some great ones and, if you are already fans, you’ll learn something new about them here!The first blogger I’m featuring is the absolutely talented and inspiring Cara Ansis of Fork & Beans

I actually have sat down with the LA-based Cara over a good vegan meal and have to say that she is one of the most hysterical and inspirational #girlbosses I know.

Cara Ansis: a talented food blogger and photographer!

I started reading Cara’s blog several years ago and love her infectious enthusiasm (especially around Halloween) and playful approach to cooking that comes through each and every one of her posts. Cara’s photography is drop-dead gorgeous and when I come across a photo of hers on social media, I know she has shot it before I even see her name or brand attached to it. Her trademark food art always makes me happy, and her instagram feed always gets a double-tap. (Plus, her captions are always hysterical.) Cara’s recipes are all plant-based, allergen-friendly and kid-approved.

My favorite Fork and Beans creation: Dark Chocolate Pretzel Screams

Fork and Beans logo.

When did you start to cook and what about the process itself kept you interested in it?

I became interested in cooking 5 years ago when I needed to make a change in my diet for health reasons. Man cannot live on McDonald’s alone, you know? I had gained weight but I also was experiencing an increase in digestive issues that I found a cleaner diet helped out a lot. And who knew, cooking wasn’t as intimidating to me as I thought it would be AND I was actually good at it. I’ve come a long way, baby!

Describe your process of recipe development. How do you come up with fresh and new ideas on a regular basis?

I’m inspired by what’s different, unique, and simply taking a creative spin on food. It’s just how my brain works, it’s crazy in there! You might see a muffin but I see the potential of as many different animal shapes that I can make from it. How I usually develop my ideas is like this: I will sit down and plan out the month in about 30 minutes. I try to come up with as many objects and colors that are associated with the particular occasion that the month is attached to and then visualize what foods could best be transformed into those objects. So for example, for the month of December, because penguins are popular that time of year, my brain immediately thinks of chocolate-frosted donuts and how perfect they become for the penguin body.

What influenced your love of cooking?

Not necessarily one person but a collective of influencers like: The Food Network, food magazines of all kinds, bloggers, cookbooks, etc.

Define your own style of cooking.

Quirky. Fun. Creative. Inventive.

Describe the best dish you’ve ever made.

The holy grail of all things gluten, egg, and dairy free: YELLOW CAKE / CUPCAKES. I know it seems simple and basic but when you take out all the good stuff in the ingredient list, it’s really hard to come up with a cake that is still moist (I hate that word but it deserves to be in this description) and something that when people eat, they don’t say with disgust, This is gluten free isn’t it?!  The best part? It’s the perfect canvas for ANYTHING. I mean, think of all the shapes I can make from it! A clown, boat, puppy, bear, owl … you get the point.

Puppy Love Valentine Cupcakes from Fork and Beans.
(Cara’s Puppy Love Valentine Cupcakes)

If your current self could give your past self one piece of sage cooking advice, what would it be and why?

You’re going to be writing a cookbook in a few years. Relax. It’s all going to be okay.

(ed. note: psssst! Click here to take a closer look at Cara’s fabulous cookbook!)

Decadent Gluten-Free Vegan Baking by Cara Reed.

Who are some of your culinary heroes or influences and why?

Martha Stewart and Karen Tack. I love the way these two see food differently.

If you could choose anyone to cook with in the kitchen, who would it be?

I actually prefer working alone in the kitchen, is that bad? It’s my meditation time but maybe I’d let Martha wash the dishes (ha!)

Smashed Chickpea Bouquet Wraps from Fork and Beans
(Cara’s Smashed Chickpea Bouquet Wraps)

If you could throw a party for anyone who would be there and what would the menu look like?

I’d throw a kid’s party for my nieces and nephew, full of the most fun food art I could think of. I’d probably enjoy it more than they would, let’s be real.

Name one ingredient you can’t live without.

My homemade googly eye recipe. I slap those babies onto everything I can get my hands on!

Check out more of my Interviews!

Ashlee Piper, Sustainability Expert

Sandra Vungi

Amanda Logan of My Goodness Kitchen

Hannah Kaminsky of BitterSweet

Jackie Sobon of Vegan Yack Attack

Penguin chocolate-frosted mini donuts from Fork and Beans.
(Cara’s Penguin Chocolate-Frosted Mini Donuts)

Stay in touch with Cara Ansis!

Facebook  |  Instagram  |  Twitter  |  Pinterest

 

Filed Under: Interviews, Vegan Articles

Filed Under: Interviews Vegan Articles

Nice To Meet You!

Hi! I'm Erin and this is Jeff. I love creating vegan recipes for those who love to cook and eat, and Jeff enjoys photographing them. We're so glad you're here!

Please check out our recipe index for more vegan recipes, interviews, and articles!

  • Bloglovin
  • Email
  • Instagram
  • LinkedIn
  • Pinterest

 

Reader Interactions

LEAVE A COMMENT Cancel reply

Your email address will not be published. Required fields are marked *

Comments

  1. Joni Marie says

    March 24, 2016 at 9:10 pm

    Awesome! Cara is pretty flippin’ rad. I love this new column, and look forward to reading every interview. So fun!

    Reply
    • erinwyso says

      March 24, 2016 at 9:26 pm

      Thanks Joni! 🙂

      Reply
  2. Stephanie says

    March 24, 2016 at 5:40 pm

    I love this new column. Cara is one of my favorite food bloggers too! Love Fork & Beans – this was a fun interview to read. Thank you!

    Reply
    • erinwyso says

      March 24, 2016 at 5:44 pm

      Thank you so much, Stephanie! Cara is amazing! 🙂

      Reply
  3. Kristina says

    March 24, 2016 at 7:44 am

    I love this new column, and I LOVE CARA.

    I too can tell something is hers by the photo, before I see the source. 🙂

    Reply
    • erinwyso says

      March 24, 2016 at 7:55 am

      Thanks Kristina! 🙂 Isn’t Cara the best?!

      Reply
      • Sarah says

        March 26, 2016 at 10:17 pm

        Me too Kristina! I LOVE her creations and am constantly checking her feed before I get my kids up in the mornings to see if she has a breakfast idea I can make for them!

        Reply

Primary Sidebar

Hi, I'm Erin!

Hi, I'm Erin!

Welcome to my little corner of the internet where I whip up delicious vegan dishes that feature vegan seafood, comforting classics, and crave-worthy umami flavors. You'll discover fresh and creative recipes here—all made with plants!

Our work has been featured in VegNews, HuffPost, Bon Appétit, and more.

My partner, Jeff, loves to capture all the photos you see here. We call Boston home, sharing our space with our adorable rescue pup, Harper.

More About Us →
  • Email
  • Instagram
  • LinkedIn
  • Pinterest
  • Threads

Never Miss A Recipe!

Subscribe for more YUM.

As Seen On

I’m A Rouxbe Graduate!

Vegan Recipes for Spring

Vegan poke bowl with watermelon tuna, avocado, pickles, seaweed, and sesame seeds in a wooden bowl on a dark background.

Vegan Poke Bowl (with Watermelon Tuna)

Seaweed tofu beignets.

Seaweed-Tofu Beignets

A bahn xeo served with fresh herbs and lettuce.

Bánh Xèo Recipe – Crispy Vietnamese Crêpes

Seaweed pasta with vegan scallops served in black bowls, topped with sesame seeds and surrounded by seasoning ingredients.

Seaweed Pasta with Vegan Scallops

A hand holding up a piece of vegan sushi.

Vegan Asparagus Sushi Rolls

Miso-Scented Portobello with Garlic Cauliflower Mash

Sautéed Miso Portobello Mushrooms

A close-up of a fork twirling pasta coated in a silky white wine sauce with garlic, parsley, and olives.

White Wine Sauce For Pasta

A creamy vegan tuna salad made with hearts of palm, served in a small white ramekin.

Vegan Tuna Salad (Two Easy Recipes!)

Search

Popular Posts

A plate with Boston Vegan Food Guide on it.

Best Vegan and Vegetarian Restaurants in Boston

Two hands holding dough.

Best Vegan Food Blogs to Follow

Easy Focaccia straight from the oven.

Quick And Easy Focaccia

Two hands holding a glass mason jar of coffee sugar scrub.

Homemade Coffee Sugar Scrub

A plate of vegan curry with mushrooms and cauliflower, with warm spices and a rich sauce.

Cauliflower Curry Recipe With Mushrooms

One hand holding a oyster mushroom taco, another squirting sauce over the top.

Oyster Mushroom Tacos with Chipotle-Lime Sauce

A whole head of firecracker cauliflower, basted with sauce in a cast iron pan against a dark background.

Firecracker Cauliflower

A top-down shot of sweet potato tempura and avocado vegan sushi rolls with pickled ginger against a dark background.

Sweet Potato Tempura and Avocado Rolls

Two hands holding a vegan lobster roll against a dark background.

Vegan Lobster Roll

Vegan shrimp, made from king oyster mushrooms.

The BEST Vegan Shrimp Recipe (Made With King Oyster Mushrooms)

A hand holding a crispy fried tofu sandwich.

Crispy Fried Tofu Sandwich

Two hands holding a bowl of bang bang cauliflower against a dark background.

Bang Bang Cauliflower (Vegan)

Footer

About

Olives for Dinner is a vegan food blog for those who love to cook and eat. You'll find fresh, creative, and delicious recipes here—all made with plants!

Search for recipes

Image Description

ALL RECIPES AND ARTICLES

Interviews

Erica Korff, aka, Vegan Kween on Instagram, enjoying vegan food in Boston.
Jessica Hylton of Jessica in the Kitchen.
Brian Patton, The Sexy Vegan
  • Email
  • Instagram
  • LinkedIn
  • Pinterest

HOME ∙ ABOUT ∙ CONTACT ∙ PRIVACY

Copyright© 2025 · Brunch Pro Theme by Shay Bocks