Diane Holloway
Founder & Editor-in-Chief
Diane Holloway started Rawvegan RecipesBook at her own kitchen table, testing dehydrator crackers late at night and sharing the good batches with neighbors. Before that, Diane spent twenty years as a magazine food editor, which is where the habit of retesting every recipe three times came from. Today Diane sets the editorial direction, reads every recipe before it goes live, and still insists that instructions be clear enough for a first-time cook. On weekends Diane can usually be found at a Miami farmers market, filling a canvas bag with mangoes, herbs and whatever looks most alive.
Go-to recipe: Mango Lime Cashew Cheesecake
Naomi Okafor
Recipe Development Lead
Naomi Okafor leads the test kitchen, turning rough ideas into recipes that work in real home kitchens with ordinary equipment. Trained as a pastry cook, Naomi brings a baker's precision to raw desserts, weighing ingredients and noting exactly how long a cashew cream needs to set. Naomi also loves flavors from West African home cooking and often builds bright pepper and ginger sauces into new dishes. When a recipe is not quite right, Naomi is the one who happily makes it a fifth time. A small balcony garden supplies much of the basil and mint for the test kitchen.
Go-to recipe: Ginger Pepper Zucchini Noodle Bowl
Arjun Mehta
Food Photographer & Stylist
Arjun Mehta shoots nearly every photo on Rawvegan RecipesBook, usually in natural window light with a stack of linen and a favorite old wooden board close by. Arjun studied graphic design before falling for food photography, and still thinks about each image like a layout, with color, shape and a little empty space. Arjun works closely with the test kitchen so photos show what a home cook will actually make, not a version that only exists for the camera. Off the clock, Arjun is perfecting a spiced mango lassi made with fresh cashew yogurt.
Go-to recipe: Rainbow Collard Wraps with Tahini Sauce
Linda Kowalski
Member Care & Community Lead
Linda Kowalski is the friendly voice behind member support, answering questions about accounts, orders and the occasional recipe puzzle. Linda spent many years running a neighborhood cooking club, so helping people feel welcome in the kitchen comes naturally. Linda reads every piece of member feedback and brings the most common questions to the team, which is how many of our step-by-step guides began. Linda also hosts member recipe swaps and keeps a running notebook of clever tips sent in by readers. A lemon and herb dressing from that notebook is now a staff lunch staple.
Go-to recipe: Lemon Herb Kale Salad
Elliot Brandt
Kitchen Store Buyer & Equipment Tester
Elliot Brandt chooses every knife, board, jar and blender in the Rawvegan RecipesBook kitchen store, and nothing goes on the shelf until Elliot has used it for weeks. A former restaurant line cook, Elliot knows how tools behave after hundreds of uses, not just on day one. Elliot tests blenders on thick nut butters, drops boards into daily rotation, and keeps detailed notes on how finishes hold up. Elliot also works with small makers to source hand-carved spoons and handmade stoneware. At home, Elliot keeps a well-used granite mortar on the counter and a weekly flax cracker habit going strong.
Go-to recipe: Smoky Walnut Taco Lettuce Cups
