Here is the full translation: Since Christmas is just around the corner, here is traditional Polish Christmas Eve cabbage. INGREDIENTS:250 g dried whole peas500 g sauerkraut40 g dried mushrooms150 g dried apples (whole slices)250 g smoked plums150 g dried apples (sliced)50 ml hemp oil PREPARATION:Soak the peas for about 8 hours and cook until … Read more
Traditionally, Christmas Eve dinner is a fasting meal, so you really don’t have to try very hard to make 12 fully vegan Christmas dishes.But we also have no reason to limit our creativity — especially since today’s Christmas Eve customs are guests from abroad anyway: from Germany (the Christmas tree), from Ukraine (kutia), or even … Read more
In the fasting season, people didn’t necessarily eat “fasting food” in today’s sense of the word — bland, meagre, diet-friendly.Fasting could be lavish. Of course, only on the tables of the small part of society that could afford it. The fish that replaced ham during fasts had, for centuries, been unavailable to the majority of … Read more
Stuffed vegetables are my personal comfort food — not just for the taste itself, but for the memories they bring back of the best thing from my INGREDIENTS 50 g TVP (soy protein granules)Marinade for the TVP: 2 tbsp soy sauce 1 tbsp Worcestershire sauce 1 tbsp Crema di Balsamico Filling: 100 g millet … Read more
What’s the worst thing about vacations? Especially when you live alone. In the middle of the forest. The contents of the fridge when you get back. It’s a good idea to get rid of everything in the fridge before you leave, so you don’t get greeted by a newly evolved civilization when you return. And when you come … Read more
Sandwiches built Germany. Actually, not just Germany. All of Europe and North America. Sandwiches that workers took with them to work. And these weren’t sandwiches with fancy cold cuts — workers couldn’t afford that. But, for example, with various spreads, because those were easy to make tasty out of scraps, leftovers, and the cheapest ingredients. Here’s another … 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
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
The European Commission wants to ban the use of 29 meat-related names to describe plant-based products.This proposal effectively highlights the contradictions that plague the Commission and the EU as a whole. It comes just after the European Court of Justice blocked a French law that tried to enforce such a ban on a national level.Powerful … 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
