Jessica Murnane
Jessica’s cookbook (Harper Wave/HarperCollins, February 2017) aims to help people incorporate more plant-based meals into their diets.
Jessica prepares brunch for some of her pals...
including Sabrina Hyman (left), cofounder of Ill Vibe The Tribe artist collective, and Kate Towill (right), co-owner of Basic Kitchen, who brought the restaurant’s freshly pressed Apples to Apples juice.
(Left to right) Kate Towill, Harper Poe of Proud Mary, and Melissa Sutton of design firm Plum Collective are among the “amazing creative women” whom Jessica counts as friends.
A crowd-pleaser from One Part Plant: chilaquiles with cilantro cream
Citrus salad with mint and pomegranate
Jessica celebrates her local tribe—(from left to right) Melissa Sutton, Sabrina Hyman, Duolan Li (co-owner of Xiao Bao Biscuit and Tu), Harper Poe, and Ami Murphy—with a healthy brunch at the Sullivan’s Island home of Melinda Wood (not pictured).
For her batata harra (Lebanese spicy potatoes), Jessica offers a not-fried method that’s big on flavor, including garlic, lemon juice, red pepper, and cilantro.
With a hot cookbook and hit podcast, plant-based foods champion, Jessica Murnane, has found a recipe for many-parts goodness
