I’m sure you had some kind of walnut or mushroom pâté before, but my recipe takes it to the next level. I roasted some sunchokes along with mushrooms, garlic, and onion for the richest and deepest flavors. It is finger-licking good! Sunchokes have a very specific taste on their own, but when roasted and blended…
Appetizers
Tofu Pumpkin Tahini Salad (Vegan)
I am that person who likes to mix all kinds of weird foods together and calls it a meal. Usually it is something not worthy posting, but when I accidentally made this tofu pumpkin tahini salad I felt obligated to share it. This stuff reminded me of a classic cheesy garlicky Soviet mayo salad, yet…
Buckwheat Patties with Roasted Bell Pepper Sauce (Vegan)
Just now I realized that I own a Slavic vegan blog and so far I posted only one(!) buckwheat recipe. Buckwheat is a staple ingredient here where I live and, to be honest, sometimes I find it boring. But believe me, these buckwheat patties with roasted bell pepper sauce are quite the opposite of boring….
Basil Tofu Zucchini Roll Ups (Vegan, GF)
Looking for an easy and affordable vegan appetizer recipe that looks gorgeous and doesn’t require a lot of effort? Try my basil tofu zucchini roll ups. Grilled zucchini tastes finger-licking on its own, so imagine it paired with delicious cheesy tofu filling! Fresh basil, garlic and lemon juice turns boring tofu into a fancy dish….
Summer Squash Galette with Vegan Ricotta
Summer is coming and so are the juicy fresh vegetables. One of the first veggies that can be found here at the farmers’ market is a summer squash. Even though it hasn’t developed its full flavor profile yet, this summer squash galette, that I’ve just made, is extremely delicious! The secret ingredient of this dish…
Vegan Cream Cheese (5-minute, High Protein)
I think most of us are familiar with cultured cashew cheese. Sometimes I make my own using homemade rejuvelac. But the whole process of making basic vegan cream cheese takes up to a week. What if I want to spread something on my bagel right now? This time I didn’t want to rely on cashews…
Homemade Authentic Baba Ganoush
Baba ganoush is a popular Middle Eastern and Mediterranean eggplant dip with distinctive smoky flavor. There is no exact recipe for this dish, so I’m just gonna share with you some tips and tricks. Even though the eggplant is out of season now, I had it already roasted and peeled in my freezer. I was…
Vegan Gibanica (Serbian Cheese Pie)
Before starting the experiment with this vegan Gibanica, I couldn’t even imagine that it will turn out so good! I tried to transform tofu into cheese many times before, but it was never so impressive. It takes only few simple ingredients and a little bit of classic vegan cheese seasoning to make this gorgeous pie. Layers…
Vegan Sauerkraut Pancakes (Fuczki)
While browsing for simple, easy and cheap pantry recipes I stumbled upon these Polish sauerkraut pancakes. I was surprised that this idea din’t come to my mind before, because it’s such a delicious way to use leftover sauerkraut. As you might guess these sauerkraut pancakes are tangy and savory, which is a great option if…
Vegan Chickpea Soufflé
Today I’m trying to make something unachievable. More precisely, vegan chickpea soufflé. After big success with my Fluffy Vegan Omelette, this task seems easier than usually. I tried to make chickpea flour omelette with whipped aquafaba before, but I just couldn’t make it right. But what if I cook it in the oven?