100% Plant-Based, 110% Flavor · Stay Rude!
Cooking, recipes, technique.
I like the name “Traditionally roasted Soymeat” The fact that something is traditionally roasted (especially if it’s wood-fired…) nobilizes what ends up on the plate. What’s funny is that it’s part of the mythology of the Golden Age, present in human cultures forever. INGREDIENTS: 10 previously soaked soy cutlets (see Notes) 2 onions (about 150 … Read more
Easter, somewhat in opposition to the Polish Christmas Eve tradition, is a difficult topic to tackle in a plant-based kitchen, with meats, cold cuts, and eggs dominating the table. Creating a plant-based menu for Easter is much more challenging and requires more creativity than for Christmas Eve, where in many dishes there is no need … Read more
Often, after a several-day party when guests leave, I experience nervous breakdowns and a terrible aversion to cooking and eating. I go hungry all day because I don’t feel like cooking anything. Or I spend the whole day looking into cabinets and the fridge, wondering what I’d like to eat. And nothing appeals to me. … Read more
The kitchen, unlike the dining room or salon, where the gentry discuss wise and important matters, doesn’t occupy much space in culture. The sensation was the English young and angry. A group debuting in the second half of the 20th century, creators practicing “kitchen sink realism.” “Chicken Soup with Barley,” and “Chips with Everything” these … Read more
“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 … Read more
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 … Read more
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 … Read more
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 … Read more
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. … Read more
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 … Read more