Recipes

Potato dumplings with strawberries are the perfect dinner on a hot summer day. Although they are quite laborious to prepare, I think that once a year it's worth spending more time in the kitchen ;) For the dough, I used culinary potatoes for dumplings and noodles - the Marabel variety.

You can serve the strawberry potato dumplings with vegan sour (e.g. coconut) cream, sugar (or other sweetener) and mint leaves or lemon balm leaves (as I did), with melted butter and sugar, or with a sprinkle of breadcrumbs and sugar, fried in butter. To make the dish light, serve it with yoghurt.

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.

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.