special occasions

The recipe for vegan eggs made from white beans is an attempt to reconstruct the traditional Polish Easter dish. Thanks to the beans, it is a very nutritious dish and supplies the body with plant protein. To get the yolk colour, it's not enough to use only turmeric (as I was thinking at the beginning), because you would have to add a lot of turmeric to get an appropriate colour and it would have a negative impact on the taste - turmeric is quite bitter. So I added a piece of raw carrot to the yolk. Instead of a carrot, you can also add a little hokkaido pumpkin purée. And the most important thing - if you haven't stocked up on the black salt Kala Namak yet, it is worth doing this, because it's used very often to prepare plant based dishes.

This vegan vanilla cheesecake is very light and gluten-free. I added plant based vanilla yoghurt to the tofu filling, but coconut yoghurt is also okay - then add a little more ground vanilla or two vanilla pods. Thanks to tapioca (or potato) flour and apple mousse the dough will not crumble too much.

I decorated the cake with a ready (purchased) lemon zest (top), coconut flakes (sides) and mint leaves, so that their juicy green colour will put you in the springtime mood :)

I added low fat cocoa powder (11%) to the glaze, but other cocoa is also okay.

Delicious and crispy, perfect for coffee, tea and cocoa, for work and for a trip, actually for any occasion, but especially on Valentine's Day ;) And the most important thing, the cookies are made with sugar. Oh yes! Sugar is coming back into favour, because after two years experience I must admit that there is no better sweetener in the universe than sugar. And the white wheat flour shouldn't be demonised. Surely, everything within reason and in moderation. I still use the whole grain products, and agave and date syrup are still my favourite sweeteners, while xylitol and other types of sweeteners such as erythritol are not any more.

I prepared the tofu cheesecake with sour cherries for Mother's Day this year. It is delicious, light but calorific ;) You can prepare the cake with ordinary tofu, but it's worth using the silken tofu, which will make the mass more creamy. The cake is not very sweet because it is sweetened with a small amount of xylitol, but if you want it to be sweeter, simply add a different sweetener, such as sugar or agave syrup. It is not necessary to add black salt and vanilla, but it is worth adding them to improve the taste. For those who count calories - one piece (I divided the cake into eight pieces) has 458 kcals. However, if you divide it into more pieces, there will be less calories in one piece, of course. The whole cake has 3664 kcals.

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.

This month we're celebrating the first birthday of our blog. It's hard to believe that a year has passed since the first recipe appeared on the blog, and it was a gingerbread layer cake. This time we also serve a layer cake for obvious reasons.

For the birthday cake I chose simplicity and a nice combination of sour cherries and chocolate. The sponge cake is cocoa, while the cream is based on the solid part of coconut milk. I prepared two sorts of cream. To the first one I just added sour cherries, and the second one is a stracciatella cream.

On the first birthday of the blog, I hope it continues to develop itself in the right direction, and the dishes and sweets from Vega are even healthier and even more delicious.

Christmas sushi is a very delicious combination of Polish and Japanese cuisine, and in terms of taste it resembles a little bit the Greek-style fish – a traditional Polish dish served on Christmas Eve.

Instead of the Japanese seasoning blend you can use powdered chilli or choose a few favourite ingredients for this seasoning mix.

The Christmas sushi is a perfect light appetiser, not only for Christmas and special occasions. It is sure to whet the appetite of your guests and they will certainly ask for more.

The chocolate cream cake of Vega is meant for every little chocolate lover! Whether for Children's Day or birthdays – every little chocolate eater will certainly be happy about a cake like this and there is a guaranteed brown, and funny face on family photos.

This cream cake is made of chocolate from head to toe, but the decorations are in a light shade as a contrast to the chocolate colour – except for chocolate cubes and chocolate shavings of course, which are also an important part of the cake decoration, especially for the little chocolate lovers.

It was the first time in my vegan life I had baked a chocolate cream cake, so I took the path of least resistance and baked a cocoa sponge in a similar way to the vanilla sponge for the raspberry cream cake. I prepared too much halva mass for the decoration, however, it was used to prepare halva pralines. Forgive me this little shortcoming, but I was under time pressure. The halva pralines are delicious and hopefully will make up for this.

I prepared this delicious raspberry cream cake for Mother's Day this year. It is a perfect idea to express love in a sweet way. This cake is womanly, subtle, light, tender and melts in the mouth. My mum was delighted!

This time I decided to bake an aquafaba sponge cake, but you need a lot of patience, it really pays off, because the sponge cake is very light and fluffy. To prepare the cream, I once again used millet, because it is my favorite and a very nutritious semi-finished product for preparing all kinds of sweets, especially cake creams.

As befits an inhabitant of Toruń – one of the most beautiful cities of Poland, famous for its delicious gingerbreads – I should first present a gingerbread product on the blog. Unfortunately the masters from Vega did not want to reveal to me the recipe for a vegan gingerbread, shrouded in mystery, but they promised that they will do it in the future in reward for my progress in food photography.

So I decided to prepare a cream cake based on gingerbread sponge, layered with a jam of dried plums and walnut cream.

Although gingerbreads are usually associated with Christmas, in reality some Torunians eat them all the year round, whereas tourists coming to Toruń after visiting The Living Museum of Gingerbread obligatorily go to gingerbread shops to gift them to their relatives after homecoming.