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.

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.

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.

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.