Kohl and Cranberry Cookbook: Austrian-Hungarian-German Inspired Vegan Recipes from New Jersey

Full of love, happy memories, and potatoes, these flavorful recipes are remembered and passed down from Karen Kirchhoff's childhood. Her mom, Trudy, fled war-torn Austria as a teen for Switzerland where she worked at a tavern preparing tasty meals. She raised her kids on the dishes she'd grown up with, heavy on staples like cabbage ("kohl" in German) and mixed with North American flavors like cranberries. When Karen became a vegan in her 20s, she craved food from home and learned over the years how to make vegan versions of her mom's classic soups, ferments, sauces, breads, and desserts. Warm up your kitchen and boost your recipe repertoire with tasty, plant-based meals like goulash, spaetzle, paprika sauerkraut, krautfleckerl, marzipan, stollen, linzer cookies, and more. Karen's clear, detailed instructions will ease beginners and thrill anyone looking to add a new set of flavors to their repertoire.