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
Traditionally, Christmas Eve dinner is a fasting meal, so you really don’t have to try very hard to make 12 fully vegan Christmas dishes.But we also have no reason to limit our creativity — especially since today’s Christmas Eve customs are guests from abroad anyway: from Germany (the Christmas tree), from Ukraine (kutia), or even … 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
Hail Seitan (Not to be confused with Satan. I had to — the phonetic similarity still cracks me up. Though honestly, I wouldn’t be surprised if someone out there took it seriously and saw in seitan a satanic conspiracy.) Ingredients: 200 g seitan powder 50 g hemp flour 50 g sun-dried tomatoes in oil 50 g oil from sun-dried … 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
Continuing the kitchen inventory series: Lentils, sunflower seeds, and tomatoes. Still no onions, but when you live in the forest, going to the store is a whole expedition. INGREDIENTS:– 2 bell peppers of different colors (about 150–200 g)– 100 g sunflower seeds– 50 g red lentils– 30 g olive oil (3 tablespoons)– 30 g hoisin … Read more
Some lottery bonus of fate is that I’ve never been a fan of either sweetened carbonated drinks or those awful sweet Mars bars, Twixes, Pigs, or whatever those brown things with corn syrup and additives are called.Similarly, fast food. All those pizzas, hot dogs, burgers. Not even pizza. And I never really understood those fans, … 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
I try to manage the products during events in a way that produces as little waste as possible. Reducing food waste was one of my goals last year and still remains high on the priority list. Of course, there’s always something left, and for a few days after the event, I build my menu largely … Read more
Often, after a several-day party when guests leave, I experience nervous breakdowns and a terrible aversion to cooking and eating. I go hungry all day because I don’t feel like cooking anything. Or I spend the whole day looking into cabinets and the fridge, wondering what I’d like to eat. And nothing appeals to me. … Read more
