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
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
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
