100% Plant-Based, 110% Flavor · Stay Rude!
Cooking, recipes, technique.
In the kitchen, we are all dwarves standing on the shoulders of giants. And we are constantly learning from other chefs and guests. That’s why a chef should frequently eat dishes prepared by other chefs, study learned treatises with recipes, and observe how others cook, even on television. In fact, that’s one of the most … Read more
Polish traditional fasting cuisine in a modern edition. Ridiculously simple aquafaba mayonnaise. Mayonnaise is probably one of the most basic Easter products in Poland. Contrary to appearances, it is very easy to make at home. And it can be made from a product that is usually considered waste. Aquafaba, which is the water leftover from … Read more
Sequel to the Bean Epic. This time it’s Kidney beans from a can.I feel a bit like the guy from that old joke:– Doctor, everyone says I’m abnormal because I really love pancakes.– There’s nothing abnormal about that. I love pancakes too.– Well, then come to my place. I have two closets full of pancakes.Well, … Read more
First shake was made, or at least described, in 1885, but it was different from today’s shakes. It was a sweetened alcoholic drink made with whisky, eggs, and milk, somewhat similar to eggnog (and here’s my “coconogg”). INGREDIENTS: 1 ripe mango 1 ripe banana 1 tablespoon of ground nettle 300 ml of oat milk (or … Read more
I already mentioned in the recipe for a meatless miso soup that it is a similar culinary tradition to Polish sourdough żurek. The base for Polish sourdough is wheat or other grains, while miso uses soybeans with the addition of grains, usually rice. However, in both cases, we use the same process: one of the … Read more
What connects Poland and Korea? Fermented foods. Fermented cabbage, to be exact. Fermented cabbage that saved the lives of our peasant ancestors. Fasting soups made with fermented vegetables like sauerkraut and sour rye soup were a staple of the Polish peasant diet. Miso and kimchi are Asian fermented foods similar to sauerkraut and sour rye … Read more
“If I had to name one product that is most characteristic of the entire Mexican cuisine, I would say ‘chili.’ And I would probably stir up native Mexicans by saying that because for Mexican cuisine, ‘chili’ is like snow for Eskimos or Laplanders. INGREDIENTS: 1 can of tomatoes or equivalent amount of fresh tomatoes 1 … Read more