About

Liberty Browne by Lillie Thomson

Welcome to Homespun Capers!

My name is Liberty and this is my recipe blog. I focus on seasonal plant-based cooking and use predominantly wholefood (minimally processed) ingredients. I enjoy creating recipes that everyone can enjoy, so for this reason, you’ll find that all my recipes are vegan friendly and refined sugar free. I do use wheat in my day to day cooking, but you’ll find many of my recipes are gluten free or use alternative flours.

When I develop a recipe my main focus is to make something that is delicious and interesting. I love looking at the culinary techniques, ingredients and flavour pairings used in different cuisines, and find much inspiration from exploring the world through food. My second focus is to make wholefoods approachable, and give you the confidence to bring less common ingredients into your own kitchen. Wholefoods are exciting to me as they each have a unique flavour and texture, which gives my cooking lots of variety.

As you’ll see by my recipes, I don’t tend to use mock meats or try to replace the meat in a traditional dish with something that is never go to imitate it perfectly. I prefer to make a great tasting dish that just “happens to be” meat free. For this reason many of my recipes revolve around pulses, nuts and legumes, which I find delicious in their own right and aren’t pretending to be anything they’re not!

About me:
I was brought up in a vegetarian family, and continue to eat meat-free for ethical and environmental reasons. I studied fine art (drawing) and design at university, and have worked in the food industry for many years. I live in Melbourne, Australia with my partner, writer Kirk Marshall, and enjoy riding my bicycle, traveling and adding to my cookbook collection. Send me an email below or drop me a comment – I’d love to hear from you! Or you can follow me on Instagram, Facebook or Pinterest.

About ingredients:
Whilst I don’t explicitly state in my recipes, I favour local, organic, and non-GMO ingredients – they taste better, are better for you and better for the environment. I always cook with produce that is in season, which makes it cheaper to buy organically grown. When I write “olive oil” in my recipes I mean extra virgin cold pressed olive oil, and when I write “coconut oil” I am referring to unrefined raw organic coconut oil. I use Australian cups and metric weights – see here for more info.

Want to work with me?
Fantastic! I would love to hear from you if you are interested in sponsoring a recipe post, or if you are looking for food photography, recipe development and/or commissioning an article! Please contact me via the form below if you wish to work with me in any way.

What camera do I use?
My most recent photos have been taken using a Nikon DF with both a Nikon Macro 105mm f/2.8 and a Nikon 50mm f/1.8 – which is a set up I am happy with. Earlier photos I used a Nikon D70.

Want to use my content?
All images and written content are my own unless stated otherwise, and are protected by universal copyright. I am happy for you to use a photo or two online, so long as you credit my image and link back to the recipe it belongs on my website. A lot of work goes into developing, writing and photographing a recipe. Please respect my work by not copying and pasting my recipes onto your own website, blog or social media page if you have not asked my permission. If you adapt a recipe of mine, please link back to my original recipe and give credit. If you’re unsure about whether it is ok to use my content, please just send me an email and ask first. Thank you!

Photo by the ever wonderful Lillie Thompson