On the internet, you can find everything you’re capable of imagining—and plenty of things you’re absolutely not.One of them is “culinary Marxism.” The moment I saw the phrase, it stole my heart, and I’ve since enjoyed calling myself a “culinary Marxist.” Whatever that may actually mean. And I found a very intriguing interpretation of the … Read more
Once very popular in traditional folk cooking, today these ingredients are truly underappreciated and underused. Various grains, seeds, and nuts — from sunflower seeds to hemp (with their phenomenal protein content), pumpkin seeds, and walnuts. On the one hand, they no longer play the role they once did, when even a hundred years ago, nuts and seeds … Read more
My latest culinary fascination is… German cuisine. Yes, the very same German cuisine I regularly bash. More precisely, something I consider to be a true German specialty. And no, it’s not Bratwurst or oatmeal. It’s Brotaufstrich! Which means all kinds of spreads and pastes for bread. INGREDIENTS: 200 g canned or cooked chickpeas 50 g capers 50 g … Read more
I reached for one of the cookbooks on my shelf, looking for inspiration, and after a few minutes, I stumbled upon an onion soup recipe. This reminded me of the first soup I ever made as a teenager — onion soup with chunks of bread and grated cheese. Onion soup is a typical “poor man’s” … Read more
I reached for one of my cookbooks, looking for inspiration, and after a few minutes, I came across an onion soup recipe. This reminded me of the first soup I ever cooked as a teenager: onion soup with pieces of bread and grated cheese. Onion soup is a typical poor man’s dish across almost all … Read more
Ice cream is chilled fat with sugar and protein. If you want to make good plant-based ice cream, remember these three components. The first records of chilled, icy desserts date back 2,500 years to Persia, where they prepared desserts resembling today’s sorbets. Icy desserts appear in a Roman cookbook from the 1st century and in … Read more
The cuisine of northern Germany is not among the most refined in the world. Bratwurst with potato salad and red millet allow for a different perspective on World War II. If you were fed like this every day, you’d also prefer to hop into a tank and invade Poland. And eat Polish dumplings and soups. … 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
Food is an energy-intensive affair, whether it’s about industrial production and processing or home cooking. Of course, that also includes the intermediary stages, like institutional kitchen gastronomy. It’s worth examining our energy consumption in the kitchen and how we can reduce it. And it’s not just about the kitchen, as there’s already been a lot … Read more
One of a thousand dishes created from leftovers. The recipe, proportions, and ingredients should be seen as a starting point for a refrigerator review. The key elements are primarily protein and umami, two components whose absence in dishes is the main reason for saying ‘I won’t eat without meat.’ If I had a dollar for … Read more
