100% Plant-Based, 110% Flavor · Stay Rude!
“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
If there were a single image that could represent both Poles and Germans at once, it would be an image of potatoes. Which is actually a bit strange, because in both countries potatoes appeared on the table relatively recently — less than 200 years ago. They largely replaced groats, and, to some extent, bread as … Read more
For about fifteen hundred years, borscht has been one of the foundations of Polish and, more broadly, East Slavic cuisine. Originally made from fermented leaves of Heracleum sphondylium (which gave the dish its name), it later came to mean soups prepared on various types of sour starters — that is, fermented vegetables. Today the most … Read more
Once very popular in traditional folk cooking, today these ingredients are truly underappreciated and underused. Various grains, seeds, and nuts — from sunflower seeds to hemp (with their phenomenal protein content), pumpkin seeds, and walnuts. On the one hand, they no longer play the role they once did, when even a hundred years ago, nuts and seeds … Read more
Born and raised in Poland, I’ve only been living in Germany for a few years now. Nothing illustrates the phenomenon of Polish Christmas Eve (Wigilia) better than the reactions of my German friends when I tell them about the traditional and widely practiced Polish Christmas Eve. The most unique and shocking tradition for other nations … 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
Sandwiches built Germany. Actually, not just Germany. All of Europe and North America. Sandwiches that workers took with them to work. And these weren’t sandwiches with fancy cold cuts — workers couldn’t afford that. But, for example, with various spreads, because those were easy to make tasty out of scraps, leftovers, and the cheapest ingredients. Here’s another … Read more
It’s amazing how context changes everything. Take, for example, the phrase: “I got a mushroom from a friend.” Sounds very different coming from a chef than from someone into swingers parties, doesn’t it? In my case, the “friend” was my Translator Friend (from my work), and the “mushroom” was a kombucha SCOBY (not Candida). Since … Read more
In 2025, Easter and May Day are unusually close together. Just as I wrapped up my Easter menu, my thoughts turned to recipes suitable for May Day. One simple recipe I created on Easter Saturday fits perfectly — a carob smoothie. Ingredients: 1 ripe (brown) banana (approx. 125g) 200 ml (half a can) of coconut milk 1 … Read more