Meet Elizabeth! She is a retired chef and a co-founder of Austin, Texas’ first vegan pizza joint, Li’l Nonna’s. It was there that she invented her special beeteroni and created the recipes for their vegan cheeses. She brings with her a decade and a half of experience from the food and restaurant industry. From cooking at some of Boston’s top restaurants, designing sustainable wine programs, to working as a personal chef, and running Austin’s first vegan supper club (Hyden Park Supper Club, which later turned into Roots to Leaves Supper Club). Her vegan cuisine displays modern culinary techniques while giving a nod to seasonality, locale and traditional Japanese macrobiotic cooking. The latter which she learned while attending The Natural Epicurean Academy of Culinary Arts. Elizabeth has been vegan for over 20 years, and she recently relocated back to her hometown of Columbus, Ohio, where she works for a non-profit and lives with her two dogs and a ridiculous number of begonias and other plants. "My passion for cooking (and growing) plants is rooted in my belief that plants can be healing and transformative if prepared with skill and love, as I've witnessed in myself and cooking for others.”Elizabeth is toying with the idea of starting a new vegan supper club in Columbus, so give her a follow @rootstoleaves if you want to encourage her. “I'm driven and inspired to show that vegan food can be creative, elevated and enjoyed by all.”