In 2025, Easter and May Day are unusually close together. Just as I wrapped up my Easter menu, my thoughts turned to recipes suitable for May Day. One simple recipe I created on Easter Saturday fits perfectly — a carob smoothie. Ingredients: 1 ripe (brown) banana (approx. 125g) 200 ml (half a can) of coconut milk 1 … 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
A recipe from the Easter menu. Cakes and all kinds of sweets are well represented on Easter tables, just like eggs. So why not sweet eggs?Of course, 100% plant-based eggs. Coconut Milk & Tofu Eggs INGREDIENTS: 150 g soft/silken tofu 300 g coconut milk 1 tsp ground lemongrass 1/4 tsp cardamom 100 g agave syrup … Read more
Appendix to the Tofu Egg Recipe: Chickpea-Based “Yolk” Sauce INGREDIENTS: 200 g cooked or canned chickpeas 1/3 tsp black salt (Kala Namak) 1 tbsp mustard (20 g) 50 g mayonnaise 1 tsp turmeric 2 tbsp vegetable broth 1 tsp agave syrup PREPARATION: Blend all the ingredients until smooth. Adjust the consistency by adding more or less … Read more
Gryfny Shalad for Advent. That’s about the extent of my Silesian, which is barely better than my German. These languages are very much relevant here because *Hekele* is a Silesian Advent salad, sometimes also served on Christmas Eve. And Silesia is one of the most fascinating corners of Europe. Situated between Poland, the Czech Republic, … Read more
Have you ever cooked a classic dish you had no idea how it was supposed to taste? Recently, I was tasked with exactly that. We were expecting a visit, postponed since the pandemic, from a high-ranking teacher. You’re not required to know what kind of teacher, so let me explain. I cook at a Tibetan … Read more
Stuffed vegetables are my comfort food and a traditional folk Polish dish.Poland and Germany are countries with allotment gardens. Small plots of land, originally on the outskirts of cities and usually belonging to working-class families, were an important supplement to the diets of many households in Poland until the 1990s. INGREDIENTS:– 500 g cooked white … 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
