Here you’ll find out how to make the foods I eat and feed my family and friends. Many of the recipes are adaptations of WFPB (Whole Foods Plant Based) recipes I found online. My changes are usually taste related. Many of the recipes are based on food I have cooked all my life, but have been modified to be WFPB, or close to it.
And while I strive for a WFPB/Vegan diet, I am not a purist and have been known to throw on a small pat of real, grass-fed butter or include a real, homegrown egg. Why? Because life’s too short to walk around with a stick up your ass. Sure, eating 2 store-bought, commercially produced eggs 5 mornings a week is going to contribute to killing you sooner and is horrible for the birds and the environment. So don’t do it. But throwing in one egg once in a great while that was brought forth by a happy hen free-ranging on grubs, clover, and organic feed in your neighbor’s backyard is not the end of the world. Plus it will make your cake rise.
One warning: I am more of a “let’s throw that in and see what happens” kind of cook, but I promise, I will only post what I and my family have tried and approve of. So while, for practicality’s sake, I indicate specific amounts, feel free to add more or less, add something in, take something out. Just don’t blame me when is turns out … DELICIOUS! (or disgusting, either way)
Also, one last disclaimer. I grew up in Bavaria, Germany. So don’t be surprised if you find alcohol in my sweets, not a grain of sugar in breads, or other such oddities. It’s a European thing… but no one’s complained yet!
Cheers! Prost! and whatever…. LET’S EAT!