about me:

Hi, I’m Kris Holechek Peters (Cramer) and I am the author of six cook­books, with one more on the way: The Damn Tasty! Vegan Bak­ing Guide (2007, self-published, no longer in print), The 100 Best Vegan Bak­ing Recipes (2009, Ulysses Press), Have Your Cake and Vegan Too (2011, Ulysses Press) and the I Heart Trader Joe’s Veg­e­tar­ian Cook­book, Vegan Desserts in Jars (2013, Ulysses Press), Vegan Ice Cream Sand­wiches (2014, Ulysses Press) and Bring­ing Home the Sei­tan (Ulysses Press, 2016). I am a vegan bak­ing fool cur­rently resid­ing in St. Paul, MN.   When I’m not bak­ing, I’m teach­ing yoga, read­ing, prac­tic­ing yoga, writ­ing or spend­ing time with my fam­ily. Things I like include: peanut but­ter and choco­late, kit­ten tum­mies and British tele­vi­sion. Things I don’t like include: get­ting up-charged for soy milk at cof­fee shops or the Oxford comma.

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?”

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.

This site is an archive, as I have stopped actively blog­ging as of the end of 2012. This doesn’t mean I’ve dis­ap­peared, as I’m con­tin­u­ing to craft tasty treats to share with you in upcom­ing books. As always, feel free to con­tact me.

Spread the love.


0 Responses to about

  1. Lyn Rose says:

    Hi there! I just wanted to say that I love your blog. I have read your pre­vi­ous blog too and the food looks great. Keep up the good work vegan friend!


  2. I couldn’t find an “email me” link, so leav­ing a com­ment here. I love your blog and the new cook­book looks great. The rest is pro-forma (but heart­felt) because I’m email­ing to 500 places.

    Hi, this is Gary Loewen­thal from Com­pas­sion for Ani­mals, a fairly new DC-based grass­roots ani­mal advo­cacy group (www.compassion4animals.org — under con­struc­tion). I wanted to invite you to par­tic­i­pate in a rather large project we’re putting together: the World­wide Vegan Bake Sale, June 20 thru June 28 (www.veganbakesale.org).

    The idea is sim­ple: Groups across the globe hold vegan bake sales dur­ing that period. Par­tic­i­pat­ing groups can do what­ever they want with the pro­ceeds. Com­pas­sion for Ani­mals is coor­di­nat­ing global pub­lic­ity for the event, and will lever­age the event and our quasi-good media con­nec­tions to get pos­i­tive main­stream press about the event and about the health, envi­ron­men­tal, eth­i­cal, and spir­i­tual ben­e­fits of a plant-based diet.

    There’s much more infor­ma­tion at http://www.veganbakesale.org. The sign-up form is at http://www.veganbakesale.org/veganbakesale/vbs-signup.html. For ques­tions, or to sign up if you hate forms, please con­tact info@veganbakesale.org. We’re also on Facebook.

    We hope that this is a fun way to raise funds and also be part of some­thing big­ger which could help the earth, ani­mals, and humans.

    For the ani­mals and a com­pas­sion­ate world,

  3. veganlisa says:

    Hi Kris,

    I really hope you are doing well. I wanted to let you know that our pod­cast inter­view was posted on veg.ca on Sat­ur­day. Here is the link: http://veg.ca/content/view/874/1/

    I also posted my review of your book to my blog this morn­ing. Here is the link:

    Thank you so much for tak­ing the time to do the pod­cast. I really enjoyed chat­ting with you and I hope that book is a huge suc­cess. I look for­ward to hear­ing more about your future endeavours.

    Happy Hol­i­days!
    I hope your days are filled with the smell of orange, cran­berry bread, joy and laughter!

    I tried to email you directly but the note kept bounc­ing back, so I thought this was the next best option.

  4. Rachel Fazio says:

    Hi Kris — I just bought your Best 100 Vegan Bak­ing Recipes book and had a ques­tion about one of the cookie recipes. In the cook­book your Pump­kin Choco­late Chip recipe ingre­di­ents list does not include a mea­sure­ment for milk, how­ever the instruc­tions indi­cate that milk should be mixed in with the pump­kin. Could you please tell me whether milk should be a part of the recipe or not, and if so, how much.