100% Plant-Based, 110% Flavor · Stay Rude!
Cooking, recipes, technique.
A culinary creation is also an open work, dependent on context. Different people will taste different dishes from the same pot, shaped by the context of their experiences. And it’s not only about culinary experience — often, cultural context is even more influential. This becomes clear when, like me, you cook from within one culture for people … Read more
A century-old classic of Polish zero-waste cuisine: the not-quite-Bajadera balls. The base of this dessert is dates or another sweet dried fruit like figs. Soak dates in minimal hot water, enough for the fruit to absorb and soften. Once cooled, blend to get date cream, a fantastic natural sweetener for desserts, spreads like Nutella, or … Read more
I reached for one of the cookbooks on my shelf, looking for inspiration, and after a few minutes, I stumbled upon an onion soup recipe. This reminded me of the first soup I ever made as a teenager — onion soup with chunks of bread and grated cheese. Onion soup is a typical “poor man’s” … Read more
Baking cakes, cookies, desserts, and sweets isn’t exactly my culinary specialty. Probably because for most of my life, when it came to sweets, I liked them all — as long as they had a lot of chili. This cake has no chili, but it’s still good. INGREDIENTS: – 250 ml cooked millet – 100 g … Read more
Continuing the kitchen inventory series: Lentils, sunflower seeds, and tomatoes. Still no onions, but when you live in the forest, going to the store is a whole expedition. INGREDIENTS:– 2 bell peppers of different colors (about 150–200 g)– 100 g sunflower seeds– 50 g red lentils– 30 g olive oil (3 tablespoons)– 30 g hoisin … Read more
I reached for one of my cookbooks, looking for inspiration, and after a few minutes, I came across an onion soup recipe. This reminded me of the first soup I ever cooked as a teenager: onion soup with pieces of bread and grated cheese. Onion soup is a typical poor man’s dish across almost all … Read more
Summer is a time of increased risk for food poisoning, rapid bacterial growth, and food spoilage. The recent mass poisoning in Poland, where over 100 people were poisoned by meat dumplings — importantly, from an external company — highlights this issue. Why does the risk of poisoning increase in the summer?The primary cause is temperature. The warmer it gets, … Read more
No, Not Sweet Nuts are somewhat underrated in our daily diet. In plant-based cooking, cashews or other seeds are often used as substitutes for yellow or white cheese. But apart from such niche recipes and desserts or cakes, nuts, or other seeds, are rarely seen on our tables. In traditional cuisine (not folk, more like … Read more
Ice cream is chilled fat with sugar and protein. If you want to make good plant-based ice cream, remember these three components. The first records of chilled, icy desserts date back 2,500 years to Persia, where they prepared desserts resembling today’s sorbets. Icy desserts appear in a Roman cookbook from the 1st century and in … Read more
Noodles laid are almost the cornerstone of Polish cuccina povera, the cuisine of the poor, the folk cuisine. And like most such dishes, they fell out of favor with the enrichment of society. Funny enough, I used to stumble upon this poor folk dish in fancy vegan restaurants in Warsaw before my departure. The basic … Read more