100% Plant-Based, 110% Flavor · Stay Rude!
Baking cakes, cookies, desserts, and sweets isn’t exactly my culinary specialty. Probably because for most of my life, when it came to sweets, I liked them all — as long as they had a lot of chili. This cake has no chili, but it’s still good. INGREDIENTS: – 250 ml cooked millet – 100 g … Read more
Hazelnuts aren’t exactly a staple in daily diets, likely due to their cost. In Germany, hazelnuts are nearly twice as expensive as cashews. Yet, they were once a typical product in traditional folk kitchens. Labor used to be cheap and available, especially for light tasks like gathering berries, mushrooms, herbs, and nuts — tasks even children could … Read more
The first shake, or rather milkshake, was prepared in 1885 and was an alcoholic cocktail made from whisky and milk, somewhat similar to eggnog (someone in Germany, I can’t remember who right now, produces vegan eggnog, quite good! more artisanal than industrial). However, around 1900, the shake became a “healthy” milk drink with the addition … Read more
In the plant-based kitchen, we often try to “imitate” meat dishes. Sometimes, it’s because we miss those flavors, and sometimes, it’s for the professional satisfaction of achieving a good culinary illusion. I especially like it when such a dish passes the “carnivore test.” Someone claims that there must be meat in there. But it doesn’t … 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
Punch, punch, mulled wine, and similar beverages. Somehow in Poland, drinks like these, alcoholic or non-alcoholic, are not really a part of the Christmas tradition. It’s completely different from Anglo-Saxon countries, from Canada, through the USA, England, to Germany, where all kinds of punches, mulled wines, and eggnogs are a mandatory part of the Christmas … 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