Recipes

This vegan spring sushi will look (and taste :)) great on your table at Easter. I added some black salt (Kala Namak) to the rice to give an egg-like taste, but you can omit this ingredient if you don't use black salt in your cooking. Serve the sushi with horseradish sauce, which perfectly completes the flavour composition in this recipe. Instead of cress, you can use parsley, chives or your favourite sprouts. I think radish or alfalfa sprouts will go well with the other sushi ingredients.

This vegan spring sushi will look (and taste :)) great on your table at Easter. I added some black salt (Kala Namak) to the rice to give an egg-like taste, but you can omit this ingredient if you don't use black salt in your cooking. Serve the sushi with horseradish sauce, which perfectly completes the flavour composition in this recipe. Instead of cress, you can use parsley, chives or your favourite sprouts. I think radish or alfalfa sprouts will go well with the other sushi ingredients.

Indian cuisine is perhaps the most flavourful cuisine I know. I appreciate it especially in winter, because Indian dishes are often prepared with a large amount of warming spices. The following dish includes a quite spicy tandoori masala. You can buy it ready-made or prepare according to your flavour preferences.

A recipe for a homemade tandoori masala spice mix here.

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.

One more power bowl on the blog – this time with baked tofu and mango sauce. You can fry tofu with oil to increase its taste, but it tastes also good without frying and it's certainly more healthy. I also recommend the power bowl with roasted chickpeas and the bowl with tempeh skewers.

The power bowl is a good way to eat more raw vegetables. Sometimes it's difficult to just reach for carrots or greens and eat them with taste, but in the company of other bowl ingredients with yoghurt sauce, dressing or simply with olive oil and lemon juice it is much easier and more pleasant for the taste buds.

The power bowl aka Buddha bowl is supposed to resemble the round belly of the Buddha figurine, to be filling and, above all, to make you happy. It should be composed according to certain rules, but I personally don't stick to them rigidly. As a wholesome meal the power bowl contains in certain proportions protein and carbohydrate components, vegetables (baked, raw, blanched), fruits and healthy fats. The percentage of the individual ingredients is as follows: proteins should make up approx. 20% of the bowl, carbohydrates 20%, vegetables 20%, healthy fats 15%, greens (leafy vegetables) 10%, fruits 10%, topping 5%.

The Buddha bowl is also a great culinary opportunity to diversify your meals, because it can be composed in many different ways choosing the ingredients from the particular groups that you like best. Today I would like to present to you one of my favourite power bowls.

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 Indian cuisine is, next to the Polish one, my favorite cuisine, which I got to know with great appetite. I value it especially for its aromatic spices, such as garam masala, ginger, coriander, turmeric, Indian cumin, and in particular for cardamom, which is one of my favourite spices and I often add it to spelt coffee or coffee prepared according to the five elements.

Asafetida can replace garlic and onion, which is good news for those who don't like slicing onions for obvious reasons.

I hope you will share my enthusiasm for Indian flavours. I plan to get to know better Indian cuisine and would like to create more recipes inspired by this cuisine on my blog. Besides, I plan to stock up with black cardamom at last, which I haven't had the pleasure of trying yet, unless it was a part of a dish I ordered in an Indian restaurant, but I didn't have the foggiest idea of it …

The tomato soup, very popular in Poland, tastes well with rice, different types of pasta and potatoes as well and probably everyone likes it. At first glance, maybe a little bit ordinary and banal, but it's not a big deal to make it out of the ordinary and a bit more exquisite. All you need to transform an ordinary tomato soup into a unique cream of tomato soup with a refreshing lemon-ginger twist are only a few minor culinary tricks.

At the weekend, when there is more time, it’s easier to prepare a more time-consuming dish like cabbage rolls with peppers. I usually prepare a lot of cabbage rolls at once, so I can have several meals. It is comfortable of course when I have no time for cooking over the next few days.

I rarely cook cabbage rolls, however, it’s a great pleasure for me, because this delicious dish was prepared very often by my grandma, so it has a culinary sentimental value for me. Although my grandma prepared the cabbage rolls traditionally in a Polish way with minced meat, my proposal is tasty as well, and I replaced the animal protein with the plant one – this time with yellow lentils.

For the first time I came across a vegan bowl aka Buddha bowl in a very nice restaurant Wegeguru in Warsaw and I was immediately enraptured with the variety of flavours, colours and textures as well as with the excellent kombucha (in my opinion the plum kombucha is the best). Inspired by the delicious cuisine of this restaurant, I developed my own vegan bowl. Starring tempeh as a protein component, rice as a carbohydrate component, plenty of vegetables, including obviously a lot of greens and the most wonderful plant in our galaxy, the most delicious of the delicious fruits, the marvel of nature – avocado.

Voilà.