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
The Easter Menu is part of my project “The Ritual Year,” dedicated to food and culinary customs connected to the traditional ceremonial yearly cycle. Designing a Christmas Eve menu has been great fun for me for years. Christmas Eve is a fasting meal, and a properly strict one, at least in the most orthodox version—meaning … Read more
This soup has a bit of an Advent feel — it’s something quick, made with what’s on hand and what you know you won’t use otherwise. For example, I didn’t end up using the sweet potato for a salad. I originally bought it with soup in mind, but I also had leftover kaffir lime leaves and yuba. … Read more
Wild garlic, which is the best thing about living in Lower Saxony (besides being close to Hamburg). Here, it’s a local seasonal delicacy. Not as ubiquitous as asparagus, but available in every grocery store. INGREDIENTS:1 onion (about 100 g net)3 tablespoons of oil (30 ml)2 bell peppers (about 250 g net)150 g peanuts (see notes)150 … Read more
I already mentioned in the recipe for a meatless miso soup that it is a similar culinary tradition to Polish sourdough żurek. The base for Polish sourdough is wheat or other grains, while miso uses soybeans with the addition of grains, usually rice. However, in both cases, we use the same process: one of the … Read more
What connects Poland and Korea? Fermented foods. Fermented cabbage, to be exact. Fermented cabbage that saved the lives of our peasant ancestors. Fasting soups made with fermented vegetables like sauerkraut and sour rye soup were a staple of the Polish peasant diet. Miso and kimchi are Asian fermented foods similar to sauerkraut and sour rye … Read more
