INTRODUCTION

I was sixteen when I decided to eat vegetarian food. If it had been up to me, I would have been a vegetarian from three years old, but eating meat was very normal in our family. When I learnt to cook, I took control. The choice was twofold for me: I didn’t like the taste or texture of meat and I am somewhat of an idealist in nature. The idea that an animal had to die and I would then put it in my body, was unthinkable to me.

I did not eat cheese or egg, not even as a vegetarian, so taking the step to fully plant-based foods was easy to do. I was 26. The main reason to go vegan was that I felt at my fittest when I ate a fully plant-based diet. My irritable bowel problems were solved completely and I felt that my body was moving more supply and easily when I practised yoga.

For years I ate vegan food only, until my body indicated that it needed something extra. I now have some biological raw milk yoghurt and ghee in addition to all the plant-based food. Why this change? I listen to my body and needs and do not live dogmatically. I am of the belief that everyone would benefit from a simple, unrefined and pure diet which is primarily composed of plants. This diet is not a hype, it is our nature. Humans have always eaten like this.

Some people – to feel at their best – will need to supplement this with a small amount of animal-based food. That is a personal choice.

Cooking plant-based foods is not something a lot of us have learnt at home. It is a cooking style which gives vegetables the leading role. These vegetables, together with full grains, nuts, beans, herbs and spices, ensure a full-value meal. This cooking style requires some knowledge, but primarily a lot of practical experience. It is a matter of doing it again and again and again.

Chances are that you picked up this book because you are interested in cooking plant-based foods. Maybe you were raised as an omnivore like me and now you want to learn how to prepare a balanced vegan meal. Maybe you enjoy a piece of meat but want to eat plantbased foods during the week. Maybe you have physical complaints which require you to start eating pure and unrefined foods. Maybe you have been eating vegan for years and you are looking for new recipes. Whatever the reason, and whatever experience you may have, vegan will give you inspiration and practical tips on how you can cook yummy plant-based foods with ease.

The book contains breakfasts, lunches, snacks, dinners and desserts. Some recipes are ridiculously easy, others a bit more complicated. The easy ones are good for during the week, the time-consuming recipes are best for the weekend. Hence the book offers delicious options for any moment and anyone.

Have fun cooking!

XOXO Kyra