The vegetables have to be cut very fine to achieve the unique taste of this colorful vegan Polish Potato Salad recipe. This dish is a fantastic start to a meal or a great side dish for vegetarian hamburgers or vegetarian sausages.
This vegan Cashew Cream Cheese recipe is a fantastic alternative for vegans who love cream cheese. You can vary this recipe according to your taste.
Spring is the time to harvest wild garlic to try out this vegan wild garlic pesto recipe. Just cover this delicious raw pesto with oil after each use and it will keep all year.
A classic French salad dressing with mustard, the essential ingredient!
1 tablespoon mustard
100 ml vinegar and / or juice of lemon
200 ml oil (olive or sunflower)
1 teaspoon salt
Pepper (to taste)
The first thing is to dilute the mustard with the vinegar and / or the juice of lemon, with a spoon, in a bowl.
Then, add all the other ingredients and mix them with a fork, with a rapid and energetic gesture.
It is possible to add some aromatic herb to taste.
A well-known and easy Indian dish made with fresh milk. It is one of the main ingredients in the traditional Indian dish palak paneer.
3 liters milk
Juice from two lemons
Spices or fresh herbs depending on the dish (optional)
A cheese cloth or thin kitchen towel
Bring the milk to a boil or slightly below boiling temperature, add lemon juice until the liquid separates and forms small pieces looking like cottage cheese.
Place the cheesecloth in a strainer and pour the separated liquid through the cheesecloth. Cover the crumbled cheese with the cloth and place a weight on top to press out the last liquid and shape a nice ball, leave it to rest like this overnight in the fridge. Next day carefully unfold the package and lift out the paneer ball which should now be firm and not fall apart when you cut it. Cut cubes of preferred size and fry in pan with oil and spices. Serve as a side dish or in a vegetable dish.
A delicious, spicy pear chutney from the Lighthouse Center® Poland made with pears and chilies from the garden, spiced with cinnamon, turmeric and chili. It goes well with rice, lentils, and vegetable dishes.
600 g pears
15-20 g ginger
1-2 chilies (depending on kind)
150 ml apple vinegar
60 g brown sugar
60 g white sugar
1 teaspoon cinnamon
¼ teaspoon turmeric
Chop pears in 1 cm cubes. Peel and finely grate ginger fine. Finely chop onion fine in 2-3 mm cubes. Chop chili fine. In a medium size pot add the pear cubes and then the rest of the ingredients. Let cook for 30 –40 min until the mixture has a consistency of marmelade, stirring occasionally to avoid burning. Add salt and pepper to taste. If you would like to can your chutney, boil the glass jars and lids while the chutney is boiling. 10 –15 min boiling time is enough. Lift the hot glasses carefully and fill them with chutney, tighten the lid and turn upside down to cool. When the jar has cooled, you can see the vacuum effect on the lid which bendeds inward. Store on your kitchen shelf.