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United Kingdom Rhian Williams, a Cambridge graduate and founder of Rhian's Recipes, specializes in creating accessible vegan and gluten-free recipes for those with dietary restrictions.
Rhian Williams' personal brand for easy, vegan, and gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.
A podcast hosted by Rhian Williams focused on female empowerment, available on platforms like Spotify, Apple Podcasts, and YouTube.
Rhian Williams has worked as a freelance journalist for this UK national newspaper.
Rhian's vegan recipes, such as her Vegan Peanut Butter Jelly Blondies and Vegan Toasted Sandwich, have won entries in The Guardian's Readers' Recipe Swap competition.
Rhian's Recipes is featured on The FeedFeed platform, recognized for its community-driven food content.
Rhian's work and recipes have been featured on BuzzFeed.
Rhian's Recipes has been acknowledged by Best of Vegan.
Rhian's content has been featured on MSN.
Rhian's work has been featured by Tasty.
Rhian's recipes are supported by and featured on Veganuary.
Rhian's content has appeared on Yahoo.
Rhian's work has been featured in Women's Health magazine.
Rhian's recipes have been recognized by Good Housekeeping.
Rhian's content has been featured on Greatist.
Rhian's work has been featured in Eluxe Magazine, a publication focused on sustainable and ethical living.
Rhian's recipes have been featured on Live Kindly, a plant-based news and lifestyle platform.
Rhian's work has been featured in Vegan Food & Living.
Rhian's content has appeared on Porch.
Rhian's work has been featured on Medium.
Rhian's blog is associated with Feedburner.
Rhian Williams' recipe for vegan oatnog was featured in an article on HuffPost.
Rhian's work has been featured in Business Insider.
Rhian's work has been featured in The Sun.
Rhian's work has been featured in Forbes.
Rhian Williams launched her blog, Rhian’s Recipes, after being diagnosed with ulcerative colitis in 2015. This diagnosis necessitated a significant change in her diet, leading her to develop easy, undetectably vegan and gluten-free recipes that accommodate a range of dietary requirements. Her motivation stemmed from the challenges she faced in finding suitable food options and the desire to alleviate the feelings of isolation experienced by those with alternative diets. Rhian aims to recreate classic dishes in vegan and gluten-free formats, ensuring that individuals with allergies and intolerances can still enjoy a diverse and satisfying culinary experience.
Originally from the UK, Rhian is a graduate of the University of Cambridge, where she also spent a year living and working in France. She is proficient in multiple languages, including English, Japanese, French, and Spanish, and is continuously expanding her linguistic skills. Beyond her culinary work, Rhian hosts a podcast titled “She’s Just Not That Into You,” which focuses on female empowerment, and has contributed as a freelance journalist for publications such as The Independent. She currently resides in Tokyo, Japan, where she continues to develop recipes and explore the local vegan food scene. Her work has been recognized in various food competitions and media outlets, including The Guardian, BuzzFeed, and HuffPost.
Through Rhian’s Recipes, she emphasizes using plant-based ingredients and draws inspiration from Japanese cuisine to offer unique, naturally vegan, and gluten-free alternatives. Her commitment to sharing her culinary creations extends to practical resources like the “Healthy Vegan Meal Plan” and dedicated cookbooks for bread, dinner recipes, and popular dishes. Rhian’s mission is to empower individuals with restricted diets by providing delicious and accessible recipes, fostering a supportive community, and demonstrating that alternative diets do not necessitate sacrificing flavor or variety.
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