I like the name “Traditionally roasted Soymeat” The fact that something is traditionally roasted (especially if it’s wood-fired…) nobilizes what ends up on the plate.What’s funny is that it’s part of the mythology of the Golden Age, present in human cultures forever. INGREDIENTS:10 previously soaked soy cutlets (see Notes)2 onions (about 150 g)1 bell pepper … Read more
Easter, somewhat in opposition to the Polish Christmas Eve tradition, is a difficult topic to tackle in a plant-based kitchen, with meats, cold cuts, and eggs dominating the table.Creating a plant-based menu for Easter is much more challenging and requires more creativity than for Christmas Eve, where in many dishes there is no need for … Read more
How to Make a Punk Salad from Leftovers and What’s Left, or 8 Rules of Salad Composition Like the 8 Arms of the Chaos starSalads, salads, salads. Hastur, hastur, hastur.Next to soups and casseroles, they are unrivaled in the world of leftover cuisine.They’re always made differently, as we use whatever we have in the fridge … Read more
Today, lunch for three people, largely from the leftover ingredients of a 10-day event for 22 people. So there’s always something left, and minimizing food waste is one of my two most important professional challenges for this year. Cooking like this has the advantage that I have more time to experiment with new things, not … Read more
Are you familiar with soups with a regenerative insert? The regenerative insert, also referred to as the meat insert, was somewhat of a symbol of significant changes that took place in the way Poles ate after World War II, as well as the shortcomings of those changes. When I have a lot of work, my … Read more
Recipe, not truly mine but modified by me, yet to my misfortune, pumpkin cookies have become a hit, and it’s worth sharing this recipe. My version of the recipe primarily differs in using less sugar than the original and substituting vanilla with aromatic oils. I also handle the dough differently by adding resting and binding … 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
Another soup from the series – I throw everything I have into the pot, season it, and hope it will turn out good. You don’t have to worry too much about the recipe because, as you can see, the proportions mentioned in it are… well, they are what they are. I just threw in whatever … 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 cooking legumes or … 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
