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.

Prepping Rhubarb For German Pie
Prepping Rhubarb

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!

Vegan Chocolate Mousse
Vegan Chocolate Mousse



Cheers! Prost! and whatever…. LET’S EAT!


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