100% Plant-Based, 110% Flavor · Stay Rude!
Cooking, recipes, technique.
Soy yoghurt, mustard, tofu and oil, blended smooth and served straight from the fridge. A cold soup on its own, or the base for cold cucumber soup once you stir in the grated cucumber. Plus the second half of the definition of real work.
I committed a crime. Well… at least I broke the law. In my own kitchen. And now the entire European Union will be after me. I’m joking, of course. It’s hard to keep a straight face about something like this. But on the other hand, the issue is more important than it might seem at … Read more
Something Cold with Caffeine! “Something cold with caffeine!” That’s what I asked for on Saturday at a restaurant in Hamburg. And what I got tasted so good that I created my own version of a matcha latte. Or maybe more of a smoothie. INGREDIENTS: 1 litre of soy milk (or any other plant milk) 1 … Read more
Make Cold Brew One glass of cold water (250 ml) One tablespoon of coffee (or however much you normally use for a single serving) Stir it and leave it for 12 hours. The easiest way is to make it in the evening while preparing dinner and put it in the fridge. Make sure it’s covered … Read more
Sometimes all it takes is a little scratching beneath the surface to discover that politics, power relations, and privilege are hiding everywhere. And the story of this popular drink has fascinating Polish connections that go much further back than most of us would expect. The same is true of Ilex paraguariensis, the Paraguayan holly used … Read more
Asparagus is one of those vegetables whose popularity and the excitement people feel about them are completely beyond me. Probably partly because all my life I’ve liked strong, intense experiences — culinary ones too — and the delicate, refined asparagus, together with the typical upper-class cultural aura surrounding this vegetable, is just completely unattractive to … Read more
If someone had told me even two months ago that I’d be sitting there flushed with excitement, emotionally invested, spending even several hours a day watching television, I’d have told them to… take a long hard look at themselves. Because ever since I moved out of my parents’ place at twenty (let’s politely call it … Read more
Let’s be honest — everybody loves mayonnaise. If you leave mayonnaise, a spoon, and a human being alone in one room, only years of willpower training will stop that person from absolutely demolishing the mayo straight from the jar. It’s like fries — evolutionarily speaking, it’s simply the best. But nowadays, those extra kilos and … Read more
At least 50 people across seven countries — more than half of them in Finland — have been infected with Salmonella. The most likely cause was… sprouts. From Italy. Products like sprouts and microgreens — so often treated as part of a healthy fitness diet, eaten raw, added as garnish, to salads and slaws — … Read more
Food is an energy-intensive game, whether we are talking about industrial production and processing or cooking at home. Or, of course, intermediate stages such as a professional production kitchen. It’s worth taking a look at our kitchen energy consumption and how we can reduce it.And not so much in the kitchen itself, because a lot … Read more