After a doctor's visit in 2019, I decided to go vegan for a year and then to publish my favorite dishes in the booklet #VEGAN at the end of 2019. Following this with a #CHEAT magazine with pretty much everything my doctor has forbidden me at that time, of course, it seems dumb at first. But having good intentions and abiding by the rules is just as important as breaking them every once in a while.

During the last year, when I was on a vegan diet, I felt like eating something fat and indulgent every now and then. These dreams of steak, burgers, or even Käsespätzle (the Swabian version of Mac & Cheese), my favorite dish from my hometown, I wrote them all down at that time. Combined with the culinary influence of the USA, my adopted country, #CHEAT has now come into being. Be it after a night out, watching the Super Bowl with friends, or just to appreciate the quinoa salad again: sometimes it just has to be gratinated with cheese. Plus, bacon. And then cheese again.

But the best thing is to try it yourself. You can add something to many dishes or leave something out to make it vegetarian or vegan. If you don't have a deep fryer, just use a pot. If you don't have a grill, use a pan. Just make! I trust your creativity to find alternatives. I have written down the recipes the way I make them at home, and they are always enough for 2-4 people. I am excited to see the photos of your results again. :)

To the little #CHEAT, all the best from the fryer!

Yours, Paul

A cookbook by the German world cup photographer? What’s going on here? I am no cook, but as you can see, I do like to eat. Especially with many guests at home. On those occasions, I love to cook! I’ve been grilling meat for the most part of my life. At the end of 2018, I was on the verge of putting my career as a photographer on hold to become a “grillfluencer”. But then my doctor told me: “If you don’t change your diet, you won’t have a particularly long career...” So, I decided to change my diet radically, and since January 1st, 2019, I am vegan.

This was not really difficult for me, thanks to one person: my wife, Theresa. She is not only a nutritionist but also a fantastic cook. And to be honest, almost all the recipes in the magazine are originally from her. But I did cook them since Theresa doesn’t like to be in front of the camera. As the noble knight that I am, I selflessly took care of that part.

In this book, we’ve written down all the dishes we’ve come up with during this year of vegan food. Basically, those that we like to cook when people come over. No, there are no precise, perfect recipes, and the amounts are estimates. Sometimes they’re enough for two, sometimes for four, and the Bolognese is enough for the entire neighborhood. Use the recipes as a base, leave out things you don’t like, and add anything you find tasty. Make sure to tag me in your creations on Instagram!

Until then, best wishes from the RIPKYTCHEN. I hope you like what we’ve put together.

Theresa and Paul