How I got here

Over a decade ago, I chose to stop eating meat. As a kid, I felt sorry for animals, and it didn’t feel good to eat meat. After learning more about factory farming, I decided to be vegetarian. My mom says I never really liked meat anyway. I remember picking through my plate of Sunday roast and just eating the potato and carrot (sorry mom).

My mom supported me, made me veggie burgers, and taught me how to cook and bake. I still remember making my first omelet and kneading dough with her in the kitchen.

In my teens, I started to learn more about the dairy and egg industry, as well as its impact on the environment. Later, I also became interested in my health and living as long and happy a life as possible. Now, I remain vegetarian with elements of a vegan lifestyle.

My approach to food and cooking

I believe that food is a celebration, not a sacrifice. That no food is bad food. Indulging in foods that you love and that make you feel good, should be the norm.

That’s why I aim to show that plant based eating, in any capacity, can be satisfying, and far from boring. I aim to provide recipes and how-to’s for vegan and vegetarian home cooks who want to enjoy cooking and eating.

And you certainly don’t have to buy organic kale and a 10 lb bag of raw cashews to achieve a plant based lifestyle, unless you want to. Plant-based eating can be affordable, realistic, and still taste damn good.

With plant-powered love,

Erika