“In water, fish screw,” as folk wisdom says — so in vegan or plant-based cooking, there’s no place for water. Because that wouldn’t be vegan. Seriously, though: cooking soups, sauces, etc., using juice, oat milk, or broth instead of plain water lifts them to a whole new level. I developed this broth over several years, starting in … Read more
The Belgian-Swiss chocolate giant Barry Callebaut is working on cell-based cocoa. This is probably the first case of this technology being applied to a plant-based product. The effects of climate-change-driven weather anomalies are already being felt by all lovers of the two pillars of our culture and civilization: coffee and chocolate. Coffee and cocoa prices have been … Read more
A culinary creation is also an open work, dependent on context. Different people will taste different dishes from the same pot, shaped by the context of their experiences. And it’s not only about culinary experience — often, cultural context is even more influential. This becomes clear when, like me, you cook from within one culture for people from … 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
Football players and fans from all over Europe complained about the poor organization of the football championship in Germany and Deutsche Bahn. With the end of Euro 2024, the problems have not ceased; in some areas, they might even worsen. But there is hope for improvement. Deutsche Bahn, the German railway, has long been a … Read more
Noodles laid are almost the cornerstone of Polish cuccina povera, the cuisine of the poor, the folk cuisine. And like most such dishes, they fell out of favor with the enrichment of society. Funny enough, I used to stumble upon this poor folk dish in fancy vegan restaurants in Warsaw before my departure. The basic … Read more
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
I was inspired by a Christian friend who shared my recipe for a vegetarian dinner he made on a Friday. And I thought it made sense. To share a recipe for a ‘vegetarian dish’ on Fridays. Generally, any 100% plant-based meal is 100% vegetarian. My first suggestion is for vegetarian French toast with leftover toppings. … 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
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
