"I won't eat without meat," "Vegetarian cuisine is tasteless." I've heard it hundreds of times, and nothing is surprising about it because it often is. I've written about it many times. A common mistake is somewhat removing meat from a dish and assuming that's enough. No. Meat must be replaced with an ingredient that provides both protein and umami flavor.

From my childhood, I remember a folk dietary wisdom: "eat breakfast alone, share lunch with family, and give dinner to the enemy." Many folk sayings are based on a simple methodology of empirical observations and logic. Even if something seems silly at first glance, it may be quite sensible. For example, putting bread crumpled with cobwebs on wounds. Disgusting, right? Yet, spider webs attract a fungus called penicillium, which finds bread an excellent nutrient. And yes, it's not a random coincidence – it produces penicillin.

Food is an energy-intensive affair, whether it's about industrial production and processing or home cooking. Of course, that also includes the intermediary stages, like institutional kitchen gastronomy. It's worth examining our energy consumption in the kitchen and how we can reduce it.

And it's not just about the kitchen, as there's already been a lot written on that, often with impractical advice (replace all your appliances with energy-efficient ones — a great suggestion, but how?). Let's focus on the cooking process itself.

One of a thousand dishes created from leftovers. The recipe, proportions, and ingredients should be seen as a starting point for a refrigerator review. The key elements are primarily protein and umami, two components whose absence in dishes is the main reason for saying 'I won't eat without meat.' If I had a dollar for every time I heard that while working in vegan restaurants, I'd only cook for pleasure by now.

I was inspired by a Christian friend who shared my recipe for a vegetarian dinner he made on a Friday. And I thought it made sense. To share a recipe for a ‘vegetarian dish’ on Fridays. Generally, any 100% plant-based meal is 100% vegetarian.

My first suggestion is for vegetarian French toast with leftover toppings.

For four and a half years, I have been living in Germany. In the forest. A kilometer and a half to the village. 300 meters to the forest reserve, with a drying lake. I have a few dozen kilometers to Hamburg. And for the past two years, I've been seeing more and more homeless people and beggars on the streets of Hamburg.

As several people on Facebook loudly demanded the recipe, here is "Burmese tofu" . There are many versions and recipes for this type of tofu. Here's the one I'm currently using, although I won't hide the fact that I'll be experimenting and searching (that's why I love cooking - there's endless room for exploration and experimentation) because I'm not entirely satisfied with the result.

In my opinion, the tofu is too delicate, and I'm thinking of adding rice flour to the recipe. Of course, I'll write about the results of my experiments.

The British Retail Consortium (BRC) has reported that in September, the average shopping basket price in the UK decreased by 0.1%. This marks the first price drop in two years. Prices of dairy, margarine, and fish have fallen. According to the BRC, this is due to supermarket competition, as they strive to attract customers with lower prices.
However, the prices of many essential food items continue to rise, and overall food prices are 9.9% higher than they were a year ago. Inflation in the UK reached its highest level in 50 years last year.

How to Make a Punk Salad from Leftovers and What's Left, or 8 Rules of Salad Composition Like the 8 Arms of the Chaos star
Salads, salads, salads. Hastur, hastur, hastur.
Next to soups and casseroles, they are unrivaled in the world of leftover cuisine.
They're always made differently, as we use whatever we have in the fridge or pantry that needs to be eaten.
However, it's worth applying a few simple rules when composing a salad.