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Julie Hasson is the author of 9 cookbooks including the most recent Vegan Casseroles (Fall 2014). She has over 23 years of experience in the food industry, including serving as a private chef for celebrities and high-profile clients. After culinary school, Julie opened the original Babycakes Bakery in Los Angeles (a wholesale artisan bakery), began writing cookbooks (Vegan Casseroles, 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, and has contributed extensive articles and recipes to Bon Appétit, Cooking Light, VegNews, Vegetarian Times, and Family Fun magazines. She is the host of the online cooking show “Everyday Dish,” and has been featured in magazines, newspapers, and on TV and radio across the country, including The Cooking Channel, Veria Channel, AM Northwest, Better, Better Portland, Good Day Oregon, Martha Stewart Radio, VegNews Magazine, Vegetarian Times, and many more. Julie was one of the hosts of the cooking show 15 & Done, and was the Healthy Cooking Expert on More Good Day Oregon. She can currently be seen on AM Northwest every month, cooking up her favorite recipes. Julie lives in Portland, Oregon, where she is the co-owner and head baker of Julie’s Original Gluten-Free Baking Mixes.