100% Plant-Based, 110% Flavor · Stay Rude!
Rude Kitchen 
A device into which you, sir, throw flour, water, and yeast, and take out bread. It is not a must-have in the kitchen. But it has a double use. If I were to buy a bread maker again now, this is what I would pay attention to. To that second use Since I have a … Read more
That, unless you hijacked an Italian truck, you have no eating. From Perugia, in central Italy, last week, a truck full of Kit Kats set off. Destination Poland. Along the way, supplying successive countries. And it disappeared! Interestingly, according to the official statement from Nestle, it is not known where the truck disappeared. I’m asking … Read more
Why is a scale in the kitchen so very important? For the same reason, I usually give recipe quantities in net grams. Because tell me: How much is one cup? And how much is one tablespoon? And have any of you checked whether the cup you measure with and the spoon you measure with actually … Read more
Cooking starts long before you chop the vegetables. It’s worth making that process easier, optimizing it — to make your life and cooking simpler. Simpler, not more complicated, so if any step feels unnecessary to you, just skip it. This is just a framework to help you out. 1. Start with the menu For Easter … Read more
There’s something to national stereotypes.You know — Germans mean potatoes, Poles mean onions. And Italians? Pasta. One of our teachers is Italian. And whenever he visits, I serve pasta. Most often it’s spinach pasta — a recipe approved and loved by a real Italian (not the kind you see in tourist brochures). Ingredients 1 tsp coriander 1 tsp cumin … Read more
One of those conveniences, one of those devices without which, after some time, you wonder how you ever lived. Unless you practice zen while kneading dough for 20 minutes. But, quoting a classic, for that you need a lot of phlegm in you — and “in me there’s nothing but fury.” If you make dough, … Read more
If you’re not a Buddhist — and specifically not from the Tibetan tradition — you probably don’t know this, but Fat Thursday (the Polish pre-Lenten feast day of indulgent sweets and fried pastries) always falls about a week before the Tibetan New Year, Losar, which this year lands on February 18. We’re already slowly getting … Read more
Valentinw’s Day menu Black lentil Pate Pears for Valentine’s DayTibetan Sou Thukpa Bread and Onion Soup Nut and Millet Cake Savory Hazelnut Casserole Pasta with Almond Vegan French Toast Soup with a Regenerative Insert Nomilkshake Scrambled egg-plant Coconogg Something Like Hummus
“In water, fish screw,” as folk wisdom says — so in vegan or plant-based cooking, there’s no place for water. Because that wouldn’t be vegan. Seriously, though: cooking soups, sauces, etc., using juice, oat milk, or broth instead of plain water lifts them to a whole new level. I developed this broth over several years, starting in … Read more
Have you ever tried to buy al dente pasta? A colleague from catering and I once argued whether the story about a guy trying to buy “al dente pasta” was made up or real. I said it was real — not everyone spends their life cooking or knows kitchen terminology. Al dente literally means “to … Read more