100% Plant-Based, 110% Flavor · Stay Rude!
Cooking, recipes, technique.
If you don’t like fries, you are a bad person living against nature. Seriously Maybe you are a cyborg according to the prophecy of Bogdan Mielnik from Antrovis (one of two contemporary Polish sects, associated with several unexplained deaths of followers). Why do we like fries? Have you ever wondered why we like fries And … Read more
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
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
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
A tough choice, shamefully skipped when people talk about cooking.And yet, at the intake end of the digestive tract, there’s a cook, and at the exit end—a toilet cleaner. And yes, when you go vegan, your poop radiates goodness and cosmic light. Although sometimes it also stinks so badly that birds fall out of the … Read more
And how do you tell a crank from a reliable dietitian? A dietitian will say: It depends. Because if you eat fries, wash them down with Coca-Cola or beer, or even (or especially) vodka,then yes — that is a vegan diet.A vegan diet is unhealthy as hell. And if you eat a Mediterranean diet, with meat, of … Read more