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
“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
Stuffed vegetables are my personal comfort food — not just for the taste itself, but for the memories they bring back of the best thing from my INGREDIENTS 50 g TVP (soy protein granules)Marinade for the TVP: 2 tbsp soy sauce 1 tbsp Worcestershire sauce 1 tbsp Crema di Balsamico Filling: 100 g millet … Read more
The vegetable most closely associated today with the celebration of Dziady, Samhain, Halloween — call it what you will — is the pumpkin. INGREDIENTS Filling: 300 g pumpkin purée 100 g sunflower seeds 1 tsp smoked paprika ½ tsp cumin ½ tsp ground coriander seeds 3 tbsp nutritional yeast 1 clove garlic salt Dough: … Read more
