supper

We've got a big box of walnuts as a gift and therefore it's walnut season in our kitchen. I'm going to prepare the next dishes with this valuable and delicious ingredient. A big thanks to the sponsors of the walnut box :)

You can prepare the walnut parsley pesto in two versions: less or more caloric. To reduce the number of calories I used more broth instead of olive oil. If you don't care about calories, add more olive oil - then the pesto will be more creamy.

You can serve the walnut parsley pesto with pasta or fresh bread.

I bake this bread quite often recently, because it is tasty and nutritious, and, most importantly, very simple to prepare and doesn't require too much time, which will certainly please those who are always busy :) The amount of sourdough was checked by me several times - if I added less sourdough, the bread didn't rise enough. If I added more sourdough, the bread was too wet.

This roasted carrot spread is easy to prepare and very tasty. Its energizing colour will certainly put you in a positive mood from early morning. It goes well with any greens and pickled cucumbers. You can also serve it as an appetiser with vegetables cut into sticks, e.g.: cucumbers, zucchini, peppers and celery. I recommend the carrot spread with buckwheat bread – the recipe here. Enjoy!

Today I share a recipe for my favourite pâté, which you can serve with probably all possible toppings: sprouts, watercress, horseradish, beetroot, red pepper, fresh cucumber, pickled cucumber, tomato, radishes and chives, lettuce, hot, cold, for breakfast, for brunch, lunch, dinner, and even as an appetizer. It is universal, tasty and easy to prepare. I recommend it especially for Easter.

What could be more warming and uplifting than pumpkin soup? The warm and energizing colour and the harmonizing taste will surely warm you up from the inside out and boost your mood during the autumn months. I recommend it for dinner or supper after an evening walk :)

After a long break, I would like to recommend to you my new recipe for a very delicious sweet potato lasagne. I had the opportunity to taste a similar dish during a holiday trip to Kielce in a very nice restaurant called Lemon Tree, which is located in the old town of Kielce. My recipe is an attempt to reconstruct this delicious dish. I'm very glad about the recipe :)

The tart with asparagus is the last dish with asparagus this year. More asparagus dishes will not appear until the next asparagus season ;) To prepare this delicious tart I used wholegrain spelt flour, but you can also make the dough "half and half" and also add white flour – thanks to the white flour the dough will crumble less.

Instead of eggs I have added lupin flour, which works great as a "glue", while the black Kala Namak salt gives an egg flavour to the tart. On the other hand, to achieve the cheese flavour of the silken tofu mass I used yeast flakes, which are worth including in your diet, as they are a source of protein and B vitamins. The whole tart has 2284 kcal, and one serving has 571 kcal, if you divide the tart into four servings.

The asparagus season is underway, so today I'm serving another dish with this healthy and delicious vegetable - potato salad with asparagus, carrots, button mushrooms and peppers. I've prepared a garlic-herb sauce for the salad, but the silken tofu mayo from this recipe will also work great here.

I recommend the salad for dinner, but you can also prepare it in the evening and eat it the next day for breakfast. One serving has 395 kcal (if you divide the salad into 4 servings), and the calorie content of the whole salad is 1,580.

It's time to start the culinary season for asparagus! The asparagus is not only tasty, but also very healthy, so it's worth eating it in larger quantities during the asparagus season, which, unfortunately, is too short. The asparagus is low in calories, has anti-cancer properties and is also a source of many vitamins and minerals. Folic acid, vitamins C, E, A, potassium, phosphorus, and calcium are just some of them.

To prepare the risotto with asparagus I used a lot of fresh herbs, but you can also use the dried ones, e.g. the herbs de Provence is perfectly matched here.

I recommend the risotto with asparagus for lunch, dinner or supper.

Today we recommend a delicious salad with beetroots and horseradish sauce, served with cress and other yummy ingredients. It is a spring salad, because I've always associated cress with spring :) The composition of flavours is really delicious in this salad. You have to try the recipe!

I prepared this silken tofu mayo for the stuffed avocado, which contains a lot of fat (healthy fat), so it should be served with a light mayo. The silken tofu mayo is light and dietary, and at the same time very tasty. I used sarepska mustard to prepare the mayo, but you can add any other mustard that you like best. This mayo you can also add to all kinds of sandwiches, burgers and salads.

Instead of traditional stuffed eggs, which are popular in Poland and served for different occasions, I prepared stuffed avocado that can taste similar to an egg if you add Indian black salt – the Kala Namak salt. This salt is commonly used in South Asia and, due to its egg-like taste and smell, it is often used as an egg substitute in plant based dishes.

I recommend serving the stuffed avocado with silken tofu mayo, which is very light because it is oil free. Such mayo fits very well here, because avocado contains a lot of (healthy) fat and if we added traditional mayo to it, the dish would be a calorie bomb.

You can eat the stuffed avocado raw, but it's also possible to bake it. I recommend baking it covered in an oven preheated to 180 degrees for about 20-25 minutes. If you plan to bake the avocado, don't take the skin off and serve the mayo separately after baking.

The tomato cashew spread with herbs de Provence was created together with the cashew spread with herbs and garlic. It is also easy and quick to prepare and very tasty and can be visually attractive when you decorate it. If you are a culinary lazybones and do not want to peel and fry the onion and garlic, then you can use dried onion and powdered garlic. Just put the dried onion into the glass blender together with coloured peppercorns and herbs de Provence to make this cashew spread even faster and less complicated to prepare.

Recently, I am very preoccupied with plant-based cheese spreads, which are slowly appearing on supermarket shelves and also conquering the hearts of other culinary bloggers. As a carnivore, I liked all kinds of dairy products more than meat, but when I started eating vegan, there was not so much choice of plant-based dairy products and I must admit that I missed all kinds of cheese and yoghurt. Fortunately, today plant dairy products can be found more and more often in organic stores and supermarkets. You can also prepare processed cheese on your own, of course, and season it the way you like best. The cashew spread with herbs and garlic is my debut. I hope you will like it.

I prepared a very aromatic meal for supper this evening – green asparagus with ginger carrot purée. The spiciness of the ginger carrot purée is soothed by the mint-flavoured rice, which owes its refreshing taste not only to the fresh mint, but also to such seasonings as the lemon grass and the lemon pepper. Obviously, the dish is completed with the green asparagus sprinkled with roasted almond flakes, which give a nice crispiness to the dish. Such a supper is a real feast for the senses and a great alternative to sandwiches. Admittedly, sandwiches are prepared faster, but this dish does not require a lot of time, and the culinary game is worth the candle.

Chickpeas are a very versatile legume, because it is possible to prepare plenty of dishes with them. Personally, I have not tried desserts with chickpeas playing the lead role yet, but I will certainly reach this stage just like every vegan that experiments in the kitchen. I associate chickpeas especially with hummus, which has been my favourite spread for many years. Once, some chickpeas were left over and so I blended them spontaneously with a few other ingredients that I just had in the fridge. I realized only later that this simple chickpea sandwich spread with an Italian twist is very delicious, when it disappeared in the blink of an eye. The spread is also quick and easy to prepare, which will surely please every culinary lazybones.