Bal Harbour

rudy Crane and Chloé Crane-Leroux have a lot in common. Artists, vegans, and collaborators, the mother- daughter duo has recently completed a new cookbook, "The Artful Way to Plant-Based Cooking: Nourishing Recipes and Heartfelt Moments," to be released in late September by Simon & Schuster. With a tendency to finish each other's sentences—"our minds are pretty weirdly connected," says Chloé—both mother and daughter, throughout our interview, wax poetic about the moments shared around a table. "They're probably some of your happiest moments; you're there with your loved ones, sharing in traditions, rituals," says Chloé. "And for me, now, it's just so special because I get to relive those beautiful memories that I had as a child, but now I get to recreate them as an adult. That is such a privilege." "The way we have always lived is very much about those moments in the day spent hosting friends and family," says Trudy. "It's really recognizing the beauty of the moment." Both highly creative, Chloé and Trudy have followed a life path that has led them towards artistic endeavors—Chloé is a food and lifestyle photographer, while Trudy has, for the last decade, followed her passion for making ceramics. So, when the opportunity arose to develop a new cookbook, the two barely needed to brainstorm. "We had such a specific vision of what we wanted. Not only is it a cookbook, but it's so much about our life and how we view food, beauty, and togetherness," says Chloé. "We want to inspire people to create space with their family, their friends—but also by themselves. You can cook for yourself in a simple and beautiful way, creating your own moment that will make you happy and fulfilled." For Chloé, who grew up in Montreal, the pivot toward a plant-based life sparked soon after she moved to New York in 2014 to complete her BFA in Photography at Parsons School of Design. style setters Trudy Crane and Chloé Crane-Leroux debut a plant-based cookbook celebrating the beauty of simple ingredients and cooking with intention. BY DALYA BENOR on the same page "I wanted to shift toward a healthier lifestyle after a little too much junk—the typical college-student diet," she says of her choice to give up eating meat. "After about six months, I went full-on and became vegan." After their first vegan cookbook in 2017, the French-language "Saisons La table végane," Trudy followed suit. "I felt so good, and was inspired to cook a lot more and to discover ways to cook that would be interesting as a vegan. [Chloé ] became way more creative in the kitchen and trying all kinds of great things, and I think that's what led us to writing the second cookbook." Trudy has always inspired Chloé to pursue a creative path, encouraging her to explore her artistic interests. When Chloé decided she wanted to be a fashion photographer at a young age, Trudy gave her a camera to experiment with. During the pandemic, Chloé says she was "cooking three times a day testing recipes, really expanding my food culture and my food habits," which gave her the runway to develop a concept for their collaborative cookbook. Shot (by Chloé) in T Crane-Leroux vegans, completed and daughter, probably with FROM TOP "The Artful Way to Plant-Based Cooking" is available at Books & Books, Bal Harbour Shops; a ricotta and squash galette, which "embodies the essence of fall," is one of the vegan recipes featured in the book. C O U R T E S Y O F S I M O N & S C H U S T E R /C H LO É C R A N E- L E R O U X BALHAR B O U RSH O P S .CO M

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