Rika + Doni are a couple, photographers, global travelers and vegan foodies based in Oregon, but living elsewhere as often as possible. The term “miam” is just a way of saying yummy in French and represents their desire to discover decadent vegan cuisine and recipes around the world together.
Running Vegan Miam is a full time project for Rika – along with developing recipes, testing cookbooks and products, editing photos and being responsible for social media and web administration she also travels in search of new inspiration, unique perspectives, lasting memories and insider vegan travel tips. When she’s not working on Vegan Miam she’s working as a creative designer/developer.
Being Taiwanese is intrinsic to who Rika is and factors into how she views and tastes food. She loves her soups brothy, appreciates her veggies and isn’t afraid of a bit of funk and fermentation. Her passion for Asian cuisine is undeniable, but through her travels she sees her palate and personality growing more than she ever imagined. She loves the scientific approach of recreating dishes sampled during her travels when she is back home in her own kitchen.
When Rika’s not in the kitchen working on a recipe or at her computer running Vegan Miam she’s likely reading a Scandinavian crime novel, watching a British television series, eating vegan salted caramel or spending time with any and every animal she can find.
Rika has been a vegan since 2006. Beyond her diet, when she has a choice she chooses compassion, she chooses vegan.
Doni is the resident ’second opinion’ in the kitchen, always on hand to help craft new dishes and offer a different perspective during the development stage of recipes. Give him a knife or put him over the plancha and he’ll feel right at home, just keep him away from the mandoline!
Doni brings his passion for travel to Vegan Miam in the form of our vegan travel reports, airline & hotel reviews and vegan city guides. When he’s not looking for new vegan eats he’s often watching his beloved Liverpool FC or wandering with his camera between dusk and dawn in search of light.
Having spent a considerable bit of time in France, Sweden and Denmark during his formative years, he’s well versed on what it takes to be vegetarian in a foreign country, culture and language.
He gradually phased into a vegan diet recently after being a lacto-vegetarian for the majority of his life.