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
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
Today, lunch for three people, largely from the leftover ingredients of a 10-day event for 22 people. So there’s always something left, and minimizing food waste is one of my two most important professional challenges for this year. Cooking like this has the advantage that I have more time to experiment with new things, not … Read more
Are you familiar with soups with a regenerative insert? The regenerative insert, also referred to as the meat insert, was somewhat of a symbol of significant changes that took place in the way Poles ate after World War II, as well as the shortcomings of those changes. When I have a lot of work, my … 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
The guests have left, and I am completely alone in the whole house. Several single and double rooms and a dormitory in the attic. I slept for a day and a half, and now I am slowly cleaning the kitchen. I can feel this month and those 250 hours on my feet. Tomorrow, my vacation … Read more
Another soup from the series – I throw everything I have into the pot, season it, and hope it will turn out good. You don’t have to worry too much about the recipe because, as you can see, the proportions mentioned in it are… well, they are what they are. I just threw in whatever … Read more
Scrambled egg, known to everyone as a popular and widely recognized way of preparing and serving eggs, is also described by the term “scrambled,” referring to the texture and preparation method. Scrambled egg plant refers to a plant-based version of scrambled eggs, while scrambled eggplant is name for scrambled egg plant made with eggplant, scrambled … 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
