About nom! nom! nom! blog:

nom! nom! nom! blog got it’s start years ago as Squirrel’s Vegan Kitchen, a vegan food blog writ­ten by yours truly.  It was time to move on and trans­form into this new incar­na­tion a cou­ple of years ago, hence nom! nom! nom! blog.com was born.

This blog is home not only to recipes and infor­ma­tion on vegan cook­ing and bak­ing, but is also expand­ing it’s shores to include gluten-free foods and bak­ing with things other than tra­di­tional sweet­en­ers.  When it comes to bak­ing, my focus is typ­i­cally on mak­ing things taste deli­cious and authen­tic regard­less of restric­tions, so my bak­ing recipes aren’t always the health­i­est (though they are the tasti­est).  I believe that no lifestyle or food intol­er­ance should keep peo­ple from hav­ing famil­iar treats nor should it keep them from shar­ing their treats with those around them.  My end goal is to make things deli­cious, from scratch, and so authen­tic that no one can tell it’s “dif­fer­ent”.  How­ever, mixed in there are plenty of healthy baked goods and reg­u­lar foods to tie you over until the next spe­cial occa­sion when you bust out all of the fat and sugar.

In addi­tion to the blogs, I am the author of three cook­books: The Damn Tasty! Vegan Bak­ing Guide (2007, self-published, no longer in print), The 100 Best Vegan Bak­ing Recipes (2009, Ulysses Press) and Have Your Cake and Vegan Too (2011, Ulysses Press).

About Kris Holechek:

Hi, I’m Kris Holechek and I am a vegan bak­ing fool cur­rently resid­ing in St. Paul, MN.   When I’m not bak­ing, I’m prac­tic­ing yoga, writ­ing or spend­ing time with my fantab­u­lous fam­ily. In addi­tion to those activ­i­ties, I am a music enthu­si­ast, I play gui­tar and sing and I also like to fine-tune my Martha Stew­art instincts via crafty projects that I rarely fin­ish. I also enjoy read­ing books about pretty much every­thing. I’m a sucker for non-fiction. I like peanut but­ter and choco­late, fluffy kitty tum­mies and British tele­vion. I don’t like get­ting upcharged for soy milk at cof­fee shops or the Oxford comma.

I have been liv­ing cruelty-free for about 7 years, was veg­e­tar­ian off-and-on for about a decade before that and solidly veg­e­tar­ian for the year pre­ced­ing becom­ing vegan. I became veg­e­tar­ian due to my stud­ies of the eight limbs of yoga. After learn­ing more about ani­mal agri­cul­ture, I made a cold-turkey overnight con­ver­sion to veg­an­ism almost exactly one year after becom­ing a true veg­e­tar­ian. This is the book I read which led to that sig­nif­i­cant decision.

I have been bak­ing since the first moment I was allowed into the kitchen. My great-grandmother and my aunt were my foodie role mod­els grow­ing up and I learned count­less lessons from them in the kitchen, both in rela­tion­ship to the prepa­ra­tion of food and about food as com­mu­nion. Our fam­ily life revolved around some­one put­ter­ing around in the kitchen while every­one else sat around, chat­ting, laugh­ing and sam­pling the cook’s inventions.

I believe in the impor­tance of food to both fam­ily and cul­ture, which is why cre­at­ing mind-blowing vegan cui­sine, specif­i­cally bak­ing, has been so impor­tant to me. When we sit down with oth­ers and share food, a bond is formed. And if that food is lack­lus­ter, well, that’s just down­right sad. Amaz­ing vegan food is not only pos­si­ble, it’s easy! Deli­cious food trans­forms skep­tics from think­ing, “Vegan cook­ies? Yuck, what’s in those? That’s gross.” to “Heck, these are great! What else you got?”

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