From childhood, Sebastian Copien has been drawn into the kitchen. With his work, he demonstrates how strongly food and passion are connected. He became independent with his own cooking school almost 10 years ago, writes cookbooks, and travels throughout Europe to present cooking events. Sebastian cooks seasonally, regionally, and vegan—in a completely non-dogmatic way—because he wants to convey joy with food above all. The ingredients he uses are often taken from his own garden, which is only a few minutes away from his cooking school in Munich.
From bread dumplings to power breakfast
This vegan dessert is incredibly delicious; the raspberry sauce and toasted coconut flakes are what make it exceptional.
For a wonderful start to the day!
Sometimes all you need is comfort food. Most people cannot believe that there are only plants in this dish, since it simply abounds with hearty flavors.
A vegan version of a Bavarian classic you can find in almost every restaurant there. Hearty, sour, and delicious.
For a fast breakfast, prepare the quinoa and cashew cream the night before. The next morning, simply add fresh and dried fruits as a natural sweetener for a rich and filling breakfast!