100% Plant-Based, 110% Flavor · Stay Rude!
Asparagus is one of those vegetables whose popularity and the excitement people feel about them are completely beyond me. Probably partly because all my life I’ve liked strong, intense experiences — culinary ones too — and the delicate, refined asparagus, together with the typical upper-class cultural aura surrounding this vegetable, is just completely unattractive to … Read more
If someone had told me even two months ago that I’d be sitting there flushed with excitement, emotionally invested, spending even several hours a day watching television, I’d have told them to… take a long hard look at themselves. Because ever since I moved out of my parents’ place at twenty (let’s politely call it … Read more
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
If you’re not a Buddhist — and specifically not from the Tibetan tradition — you probably don’t know this, but Fat Thursday (the Polish pre-Lenten feast day of indulgent sweets and fried pastries) always falls about a week before the Tibetan New Year, Losar, which this year lands on February 18. We’re already slowly getting … Read more
Valentinw’s Day menu Black lentil Pate Pears for Valentine’s DayTibetan Sou Thukpa Bread and Onion Soup Nut and Millet Cake Savory Hazelnut Casserole Pasta with Almond Vegan French Toast Soup with a Regenerative Insert Nomilkshake Scrambled egg-plant Coconogg Something Like Hummus
“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
Here is the full translation: Since Christmas is just around the corner, here is traditional Polish Christmas Eve cabbage. INGREDIENTS:250 g dried whole peas500 g sauerkraut40 g dried mushrooms150 g dried apples (whole slices)250 g smoked plums150 g dried apples (sliced)50 ml hemp oil PREPARATION:Soak the peas for about 8 hours and cook until … Read more
Fish used to be an important part of the diet during fasting. However, this did not come from biblical tradition, but from Hippocrates’ humoral medicine. A key element of fasting was overall restraint. Fasting was not only abstaining from certain foods, but also a spiritual fast — holding back impulses, cultivating a kind of emotional … Read more
Christmas Eve in Poland means fish flavors.Even if it’s just herring and carp, there must be fish. Herring, the basic fish of Hamburg and North German street food (Fischbrötchen, the classic fish-in-a-bun), is a people’s fish — staple food for fishermen and villagers along the Baltic and North Sea coasts for centuries. In plant-based cooking, … Read more