tag:blogger.com,1999:blog-56291028573043328012024-02-18T21:29:11.855-08:00Polish Vegan KitchenLucyna Wegankiewiczowahttp://www.blogger.com/profile/10159860750728841812noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-5629102857304332801.post-62231634065781160372011-03-03T09:53:00.000-08:002011-03-03T09:55:49.212-08:00OponkiFirst, I apologize for disappearing for two months: I've been awfully busy and sometimes sick,not to mention that I hate winter and if choosing would hibernate till mids of march. Now I'm back with some sweets, because in my opinion this is what we do the best: sweet, greasy, deadly good baking:)<br />
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Second, before I start explaining why the rest of the world celebrates <i>Mardi Gras, Fat Tuesday</i> and we celebrate <i>Tłusty Czwartek, Fat Thursday </i>let me show you this amazing cookbook of my gradma's. I never saw her cooking from it, so I never had a chance to take a peek inside and when I finally did (recently) I was amazed by the fotos. It's a book from the sixties and contains some awfully Technicolor-ish funny arranged photos - I wanted to show you some, but my photo cannot transmit the original coloring. It also has some black and white shots that are at least weird:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtLigvA7a92t7pnbCXqBJ66HNKmsBpiEOGqaj5781KEjW9xhYDm1VZxbB6fP_gKqkjAKNzomi9LIqT6j_9ObAbSw0NEXEO0ousTsNkE5KnbOyBX16gOwGt5THBXNCU6iQJJWugbLufUKI/s1600/P010311_15.22%255B01%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtLigvA7a92t7pnbCXqBJ66HNKmsBpiEOGqaj5781KEjW9xhYDm1VZxbB6fP_gKqkjAKNzomi9LIqT6j_9ObAbSw0NEXEO0ousTsNkE5KnbOyBX16gOwGt5THBXNCU6iQJJWugbLufUKI/s400/P010311_15.22%255B01%255D.JPG" width="400" /></a></div><br />
There's something about the way they were taken, or the contrast, or merely their weird subjects (i.e. how to arrange plums in a cake; how to put a jelly in a glass to make it look good; shots of 60's kitchen appliances) that captured my attention and I became a bit obsessed by them; finally I decided to make some kitchen decoration with them. I'll show you when they're finished.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjStHWsEA-Cv2YU3s9Rk20Y9y_4TTgd_t4FKyN0NQXlwdY7Loyb_Vz90EDZQLdkAT2oYMV3G3azfi82P1VSm3YvvAUM9F9QVrzkg0qGN84Rl9KfgbLKEBl-thNl8cTD_aR5PwYA0t0UN_A/s1600/P010311_15.22%255B02%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjStHWsEA-Cv2YU3s9Rk20Y9y_4TTgd_t4FKyN0NQXlwdY7Loyb_Vz90EDZQLdkAT2oYMV3G3azfi82P1VSm3YvvAUM9F9QVrzkg0qGN84Rl9KfgbLKEBl-thNl8cTD_aR5PwYA0t0UN_A/s400/P010311_15.22%255B02%255D.JPG" width="400" /></a></div><br />
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There's also a lot of characteristic "socialist" design that no book would be complete without:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwIW6Nez0NJIk7ahBY_UHCW3Y55Md2mRoTA5Z5Fy64RCE4VqE3i5FjrATkSyyah3Xoxh0ykC5BPR5vNE5n8W5xzLfUIHbyFEQgYfB22iv1yWUrHuvpVjBU9kpQCdxe2dcnjCtGbZFe9Tg/s1600/P010311_15.22.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwIW6Nez0NJIk7ahBY_UHCW3Y55Md2mRoTA5Z5Fy64RCE4VqE3i5FjrATkSyyah3Xoxh0ykC5BPR5vNE5n8W5xzLfUIHbyFEQgYfB22iv1yWUrHuvpVjBU9kpQCdxe2dcnjCtGbZFe9Tg/s320/P010311_15.22.JPG" width="320" /></a></div><br />
Well, enough about my design obsessions and back to cooking.<br />
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The Carnival ends next Wednesday so today a <i>Fat Week</i> is starting: the last occasion to party before lent, which is, by the way, still important to most of the people, in a very weird way ( like, they pretend not to eat meat and do not listen to dance music... and, of course, go to church), but still. To celebrate it, we eat pączki (recipe follows in next post), oponki, faworki (recipe next Tuesday)- all kinds of deep fried pastry. Why is it deep fried? To go well with lots of alcohol, of course:) Today's recipe, oponki - meaning <i>little tires</i> - are curd cheese-based tire-shaped sweets decorated with icing sugar. I wanted to make those this year because they were the only thing I learned how to cook in school; I was twelve when I made them las time and remembered only that I liked them and the dough had no eggs in it. Since I really wanted to try frying something tofu based, I went with these. A total success except for one thing: I forgot how tall the rolled dough should be and they went out kind of flat. Flat tires, it is. But don't worry, now that I figured what size they should be I'll include it in my recipe:)<br />
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3 cups flour<br />
200 g natural firm tofu, as fresh as possible<br />
1 cup sugar<br />
8 tablespoons oil<br />
8 tablespoons soymilk (I used vanilla) + 3/4 tablespons to add if dry<br />
2 teaspoons baking powder<br />
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oil for deep frying<br />
icing sugar to decorate<br />
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Crumble your tofu into a big bowl, add soymilk and oil and blend until smooth and creamy. Add the rest of ingredients and begin kneading until it forms a ball (you might need some more milk but do not add more fat, ever). Roll the dough in two batches - it should be 1,5-2 cm thick. with a big cup start cutting out circles and then, with a much smaller one (in Poland we always use vodka shot glasses for it, but since you might not have them use something in similar size) cut out a small circle inside, creating a tire. Repeat until you run out of dough; you may make something with the rests, for example, my sister made very natural looking dough rats:)<br />
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Now frying: traditionally in a deep pan full of oil, which is what I consider dangerous and also it might result with very greasy pastry due to temperature. I used a deep-fryer, the kind you make french fries in and they went out perfect. Anyway, the temperature should be about 180C (350F), you rinse them for two minutes and take out. This is how they're supposed to look right after frying (remember that mine are flatter than they should be):<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMVpSY2sC6yYpUkqNvyi9N_HppZjucVidbmJs4QK-vwxU7r3qENT6ZQnjQkKrGoLYDsGElglPgWeh7qFn5nDLaMjmgARe1yiotvls2QQx1Caq3YXGk5RsrCvCjFXRW2IwcdU6ZzeSZYl0/s1600/P020311_18.50%255B01%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMVpSY2sC6yYpUkqNvyi9N_HppZjucVidbmJs4QK-vwxU7r3qENT6ZQnjQkKrGoLYDsGElglPgWeh7qFn5nDLaMjmgARe1yiotvls2QQx1Caq3YXGk5RsrCvCjFXRW2IwcdU6ZzeSZYl0/s320/P020311_18.50%255B01%255D.JPG" width="320" /></a></div><br />
Let them rest in a big patch of paper towels to drain out the fat. Properly done, they should be delicious and not soaked in oil (yet still greasy, I'm sorry). When they cool down a bit decorate with icing sugar and serve slightly warm. They are not resistant and not even half as delicious the day after, so make sure you have some guest the day you fry them:) This recipe makes about 20 oponki.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigDEZFz5AdCBV-JoxKJfr3r4sU40nQHMDzKPijKYdadcTiK1iEWKuqgvyQ-UGhwWaqU0QWoGYHgUnNbDmzWqvL8ABuhmg4mxfre5dqWFgyRSwF2zAJ7qbP3Y6sI8L08k0F0GOHH0JaWLo/s1600/P020311_18.54%255B01%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigDEZFz5AdCBV-JoxKJfr3r4sU40nQHMDzKPijKYdadcTiK1iEWKuqgvyQ-UGhwWaqU0QWoGYHgUnNbDmzWqvL8ABuhmg4mxfre5dqWFgyRSwF2zAJ7qbP3Y6sI8L08k0F0GOHH0JaWLo/s320/P020311_18.54%255B01%255D.JPG" width="320" /></a></div>. <br />
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Tomorrow something for people who don't like fried stuff: baked Polish doughnuts:)<br />
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A special message for Ryan: I WILL make faworki (chruściki) next Tuesday because 1) this is the day to eat them 2) My stomach won't stand so many fried sweets and I already ate a lot of oponki yesterday and today, so I need a few days to rest:)Lucyna Wegankiewiczowahttp://www.blogger.com/profile/10159860750728841812noreply@blogger.com17tag:blogger.com,1999:blog-5629102857304332801.post-7732397799104586172010-11-30T04:34:00.000-08:002010-11-30T04:34:05.119-08:00Tomato soup, twice<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;">This would be my last MoFo post - didn't make it to 15 recipes this time, but at least I dared to try:) This time I've got two tomato soup recipes, one classic and one mine: quick and spicy.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Tomato soup is omnipresent in polish houses: this would be the most popular soup too. Everybody makes it and there are various kinds that people swear to be the only original ones: the basic questions is, do you use pasta or rice? Then: sweet or salty? white (=with sour cream) or not? Parsley on top? </div><div class="separator" style="clear: both; text-align: left;"> </div><div class="separator" style="clear: both; text-align: left;"> This is my family recipe, with rice, not sweet (I never really understood how people can add sugar to a soup with a carrot cooked in broth in it!) and without sour cream, with parsley on top. Enjoy!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Classic Tomato soup for 6 people</b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">veggie broth, 2 l</div><div class="separator" style="clear: both; text-align: left;">2 medium carrots</div><div class="separator" style="clear: both; text-align: left;">a quarter celeriac root </div><div class="separator" style="clear: both; text-align: left;"> one parsley root (save the leaves)</div><div class="separator" style="clear: both; text-align: left;"> one medium leek</div><div class="separator" style="clear: both; text-align: left;">3-4 allspice berries</div><div class="separator" style="clear: both; text-align: left;">1-2 bay leaf </div><div class="separator" style="clear: both; text-align: left;">5-6 big ripe tomatoes</div><div class="separator" style="clear: both; text-align: left;">a big handful of rice</div><div class="separator" style="clear: both; text-align: left;">salt </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Boil the broth and cook whole carrots, celeriac, parsley and chopped leek in it with allspice and bay leaf. In a separate pan cook peeled tomatoes until they fall apart and blend. Take out of broth all the veggies except a carrot and discard (=eat apart if you like it). Mix in the tomato puree and boil again; when boiling add rice and salt to taste. The soup is ready when the rice is cooked.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj29WFWa272Wg8BpztSPFexMXzPpTCWyTxceMhvnJWvgIftS5Xu6G-pZQ_6PXF4o8CRSKNu-a8-a96AlfEzjxlK5tQQFdHSXKJ6BB1hjyDhyphenhyphenHJhyCHzENAvTHRu6pfayrmIrpn5HkKgTuU/s1600/P211110_13.54%255B03%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj29WFWa272Wg8BpztSPFexMXzPpTCWyTxceMhvnJWvgIftS5Xu6G-pZQ_6PXF4o8CRSKNu-a8-a96AlfEzjxlK5tQQFdHSXKJ6BB1hjyDhyphenhyphenHJhyCHzENAvTHRu6pfayrmIrpn5HkKgTuU/s400/P211110_13.54%255B03%255D.JPG" width="400" /></a> </div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">Now my fast food version. I especially enjoy making it at eleven PM when you're not supposed to eat anything, but you're hungry anyway and maybe a little cold too. Great to warm up in a snowy day (do you have snow yet? Too much in here)</div><div class="separator" style="clear: both; text-align: left;"> </div><div class="separator" style="clear: both; text-align: left;"> 1 cup tomato puree</div><div class="separator" style="clear: both; text-align: left;">1 cup veggie broth</div><div class="separator" style="clear: both; text-align: left;">2 spoons olive oil</div><div class="separator" style="clear: both; text-align: left;">1 teaspoon powdered garlic</div><div class="separator" style="clear: both; text-align: left;">1 teaspoon powdered sweet chili</div><div class="separator" style="clear: both; text-align: left;">1 handful of tiny, quick-cooking pasta</div><div class="separator" style="clear: both; text-align: left;">salt and pepper to taste (I use cayenne pepper for better kick)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Boil the broth, add tomato puree and olive oil and boil for 5 minutes. Add spices to taste and pasta; the soup is ready when pasta's ready. Simple and so good.</div><br />
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I'm really glad I started this blog again and that I participated in MoFo. I promise to not disappear next month and show you some delicious Christmas recipes.Lucyna Wegankiewiczowahttp://www.blogger.com/profile/10159860750728841812noreply@blogger.com4tag:blogger.com,1999:blog-5629102857304332801.post-73385904543030119532010-11-27T05:04:00.000-08:002010-11-27T05:04:47.752-08:00Quick side dish: breaded green beans<div class="separator" style="clear: both; text-align: center;"></div><div class="" style="clear: both; text-align: left;">My parents were renovating the kitchen last week (actually, they still didn't finish, but at least the oven is plugged and accessible), so I couldn't cook anything. Bad luck; I may not make it to the 15 recipes I promised.</div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;">I heard, once, that the only practical innovation in world cuisine that polish kitchen has made was the custom of topping the veggies with breadcrumbs. I strongly disagree with that, but it occurred to me lately that maybe some people don't know about this simplest way to serve veggies ever. Polish kids tend to eat them just for the crumbs.</div><div class="" style="clear: both; text-align: left;"><br />
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</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg0fVIQcVSNvFlb6AJlh0Y4rRc73etxWougcvRz5X12Po1U6e9brwWkOfnVa3FQxVCFf6sdgAUSGjtMK5Vf6w9ksH2C3sI4z-Q4hYZ3x7ouSWOy-8bDfCLq3JASw-m6ZpOkSPNkqM2wfA/s1600/P211110_13.52%255B01%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg0fVIQcVSNvFlb6AJlh0Y4rRc73etxWougcvRz5X12Po1U6e9brwWkOfnVa3FQxVCFf6sdgAUSGjtMK5Vf6w9ksH2C3sI4z-Q4hYZ3x7ouSWOy-8bDfCLq3JASw-m6ZpOkSPNkqM2wfA/s400/P211110_13.52%255B01%255D.JPG" width="400" /></a></div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;">The recipe is very simple, actually a no-recipe. first, cook your green beans (or other veggie; it is traditionally used with cabbage, cauliflower and other stinky things) - I like to steam mine - and heat a pan. Put some oil on it, I use olive oil for the taste, then begin to stir in the breadcrumbs. Some people add salt and pepper, I like to experiment with tastes and often produce very spicy crumbs. Fry them until golden brown, stirring constantly to prevent from sticking. Now top your green beans with it and serve warm as a side dish.</div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;">BTW, if you like green beans,<a href="http://www.self.com/fooddiet/recipes/2010/11/green-beans-with-blackened-sage-and-hazelnuts"> here's a recipe</a> I recently found and it's amazing; I cooked my beans in dried sage infusion and they came out fantastic.</div>Lucyna Wegankiewiczowahttp://www.blogger.com/profile/10159860750728841812noreply@blogger.com1tag:blogger.com,1999:blog-5629102857304332801.post-44517567274115338762010-11-14T10:37:00.000-08:002010-11-14T10:37:44.704-08:00Survey!Some fun from <a href="http://ieattrees.com/your-thoughts-thursday-vegan-mofo/">I eat trees</a>.<br />
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<b>What is one food you thought you’d miss when you went vegan, but don’t?</b><br />
<span style="font-weight: normal;">I thought I'd have problem with milk chocolate, but I just forgot about it. Now when occasionally I'm eating sweet chocolate, I don't like the taste.</span><br />
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<b>What is a food or dish you wouldn’t touch as a child, but enjoy now?</b><br />
<b><span style="font-weight: normal;">That would be coffee, potatoes, beets, and cauliflower. Also, I hated some kinds of scrambled eggs (with tomato, with mushrooms, creamy...) which resulted edible once I switched eggs with tofu:) </span></b><br />
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<b>What vegan dish or food you feel like you “should” like, but don’t?</b><br />
<b><span style="font-weight: normal;">I hate buckwheat. I know it's good and cheap and so on, but I can't stand it. I'm also not a fan of corn, mushrooms, barley, rye flour, brussels, parsley and tons of other vegetables, but I eat those sometimes.</span></b><br />
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<b>What beverage do you consume the most of on any given day?</b><br />
I don't drink much, almost nothing, so that would be tea I'm having for my breakfast every day.<br />
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<b>What dish are you “famous” for making or bringing to gatherings?</b><br />
<b><span style="font-weight: normal;">farfalle olive salad. And muffins.</span></b><br />
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<b>Do you have any self-imposed food rules (like no food touching on the plate or no nuts in sweets)?</b><br />
<b><span style="font-weight: normal;">Yes, I hate to mix my salad with other dishes, so I eat it separately. I also don't drink while eating (not a rule, just a childhood habit) and don't cook my vegetables in water: almost every vegetable stinks after that. </span></b><br />
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<b>What’s one food or dish you tend to eat too much of when you have it in your home?</b><br />
Strawberry yogurt disappears in seconds.<br />
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<b>What ingredient or food do you prefer to make yourself despite it being widely available prepackaged?</b><br />
<b><span style="font-weight: normal;">Hmm... maybe mix of herbs? I usually buy prepackaged things. Oh, chickpeas, I buy them dry, not canned. </span></b><br />
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<b>What ingredient or food is worth spending the extra money to get “the good stuff”?</b><br />
soy sauce, tea, ketchup, bread<br />
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<b>Are you much of a snacker? What are your favorite snacks?</b><br />
<b><span style="font-weight: normal;">Yes. Popcorn is my favorite, spicy peanuts in caramel (a mix of spiced peanuts and caramel-coated ones), homemade croutons and dry dates.</span></b><br />
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<b>What are your favorite vegan pizza toppings?</b><br />
<b><span style="font-weight: normal;">Some spicy peanut sauce; I can't remember where I found the recipe. The rest is classic: tomatoes, olives, garlic... </span></b><br />
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<b>What is your favorite vegetable? Fruit?</b><br />
<b><span style="font-weight: normal;">Tomato and Pomelo. </span></b><br />
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<b>What is the best salad dressing?</b><br />
Ginger Miso dressing from Skinny Bitch - the only recipe I liked in this book:) <br />
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<b>What is your favorite thing to put on toasted bread?</b><br />
olive oil and tomato puree, spanish style.<br />
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<b>What kind of soup do you most often turn to on a chilly day or when you aren’t feeling your best?</b><br />
hot tomato soup is the best<br />
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<b>What is your favorite cupcake flavor? Frosting flavor?</b><br />
<b><span style="font-weight: normal;">peanut butter cupcakes from VCTOTW rock my world. I hate frosting. </span></b><br />
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<b>What is your favorite kind of cookie?</b><br />
<b><span style="font-weight: normal;">gingerbread I think. I also like apple cinnamon shortbread one chain of supermarket sells. I used to lie oatmeal until I became vegan and they became the only cookies I can buy in most places (= the only sweets people buy when I come to visit)</span></b><br />
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<b>What is your most-loved “weeknight meal”?</b><br />
curry:)<br />
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<b>What is one dish or food you enjoy, but can’t get anyone else in your household to eat?</b><br />
Tofu looks suspicious to most of people. Also the crowd seems not to share my love to cornmeal waffles. <br />
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<b>How long, in total, do you spend in the kitchen on an average day?</b><br />
<b><span style="font-weight: normal;">I tend to sit in my kitchen and do things there, but if you mean cooking, that would be an hour max. </span></b>Lucyna Wegankiewiczowahttp://www.blogger.com/profile/10159860750728841812noreply@blogger.com0tag:blogger.com,1999:blog-5629102857304332801.post-56700294737252666462010-11-11T13:04:00.000-08:002010-11-11T13:04:41.491-08:00HolidayNo recipe this time, only some information (and borrowed photos). Today is our Independence Day. Every National Holiday is sad here - no parades, no picnics, no fun - so people are not gathering nor celebrating at home. The only exception is my city, Poznań, where we have a special celebration: st. Martin's Day. There's a colorful parade on st. Martin Street, concerts, some other attraction and a culinary specialty sold only by those bakeries who certificate their recipe is traditional: <a href="http://pl.wikipedia.org/wiki/Rogal_%C5%9Bwi%C4%99tomarci%C5%84ski">rogale marcińskie</a>. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://img.interia.pl/wiadomosci/nimg/j/z/Swietego_Marcina_tuz_tuz_3660193.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://img.interia.pl/wiadomosci/nimg/j/z/Swietego_Marcina_tuz_tuz_3660193.jpg" width="400" /></a></div><br />
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Those are croissant-shaped, made out of pastry called here "half puff": it's yeast dough rolled like puff pastry. They are filled with white poppy and nut filling, glazed with icing and chopped walnuts. Not vegan, obviously; I only show it here as something interesting.<br />
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In general, people don't make those at home, only buy them, but some housewives make their version out of yeast dough like <a href="http://polishvegankitchen.blogspot.com/2010/11/vegan-mofo-reactivation-drozdzowki.html">this one</a>, and fill with black poppy filling (white poppy is extremely hard to find, and very expensive), prepared like <a href="http://polishvegankitchen.blogspot.com/2008/12/kutia-welcome-post.html">here</a>. I'm not a huge fan so I'm probably never gonna make it, but if you want, you may give it a try; it will be a challenge.<br />
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<span style="font-size: x-small;">These are not my photos: by clicking one you should be transferred to a site where they come from</span>Lucyna Wegankiewiczowahttp://www.blogger.com/profile/10159860750728841812noreply@blogger.com0tag:blogger.com,1999:blog-5629102857304332801.post-59748846276930270062010-11-09T13:26:00.000-08:002010-11-09T13:27:09.637-08:00OgórkowaA classic wintertime comfort food: cucumber soup made out of pickles. To clarify things, I found <a href="http://oswajamy-kuchenke-mikrofalowa.bloog.pl/id,4962436,title,Tradycyjna-ogorkowa,index.html?ticaid=6b36e">this article</a> on Wiki and repeat that for this soup we use cucumbers pickled in salt water. In Poland, we have three ways to make pickles and each one is used in other recipes:<br />
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- <b>konserwowe</b>: pickled in vinegar for a few days, can be bought in a jar as "swedish salad", used for salads and herring dishes. Also some degenerates like me eat them out of jar while watching movie, especially when I run out of popcorn<br />
- <b>kiszone</b>: pickled in closed jars or kegs , in salted water, for a few weeks. Used in salads, raw, as a side dish, to eat with vodka, for soups or stuffing<br />
- <b>małosolne or kwaszone</b>: pickled in salted water for a few days, usually in an open dish. Have mellow taste, are not that sour as kiszone and much lighter in colour. Eaten raw in summer, with crackers or between vodka shots:)<br />
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In here, we use that second type. The soup is sour and rich due to potatoes that are cooked in broth, releasing starch to the liquid. Some people add sour cream to it before serving: I leave that up to you, personally find it disgusting.<br />
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<b>Pickle soup:</b><br />
<b>2 l veggie broth</b><br />
<b>2 big carrots, peeled</b><br />
<b>1 big parsley root</b><br />
<b> 4 medium potatoes</b><br />
<b>a quarter<a href="http://en.wikipedia.org/wiki/File:C%C3%A9leri-rave-fendu.jpg"> celeriac root</a> (optional, I don't like the taste it brings)</b><br />
<b>3 large pickles</b><br />
<b>3/4 cup pickle juice (the liquid pickles are floating in)</b><br />
<b>some allspice and pepper, salt</b><br />
<b>optional: sour cream, chopped dill to garnish</b><br />
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Cut the carrots in cubes, shred the celeriac and parsley roots. Add to broth, salt a bit and begin to cook till carrot is <i>al dente</i>. Then add peeled & cubed potatoes, cook till tender again. Finally add shredded pickles and coo for 10-15 minutes more. Pour in pickle juice and turn off the heat.<br />
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If you want to serve the soup with cream, wait till it cools down a bit and first mix the cream with a cup of soup liquid, then add to the pot. Traditionally served sprinkled with fresh dill.Lucyna Wegankiewiczowahttp://www.blogger.com/profile/10159860750728841812noreply@blogger.com3tag:blogger.com,1999:blog-5629102857304332801.post-65704857415178932352010-11-08T12:13:00.000-08:002010-11-09T13:27:34.651-08:00Who wants some beer cookies?I found this recipe in my mother's cooking notebook: she never made those but recalls it from her parent's house, which means it comes from PRL (People's Republic of Poland) times = communist times. Some ingredients, also the obvious ones (eggs, butter, sugar) were hard to find so people were preparing dishes from few, sometimes bizarre, ingredients, which helps to veganize them. If a cake recipe calls for only one egg and soda instead of milk it's much easier to adapt it than a classic pie made out of 12 egg yolks, discard the whites. Just like this one: only beer, flour and margarine. And some marmalade.<br />
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<b>Beer cookies</b><br />
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<b>2 cups flour</b><br />
<b>100 g cold shortening (of very firm margarine)</b><br />
<b>half cup of your favorite beer</b><br />
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<b>a jar of marmalade of your choice. Firm! </b><br />
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The recipe tells to shred the shortening, which is something I find literally impossible, so I cut it in small cubes instead. Then, add the flour and make crumbles. Finally, pour your beer, mix with your hand and knead to form a ball of dough. Let it rest in the fridge for 1,5 do 2 hours.<br />
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Divide the dough in half and roll into rectangular shape. Begin to cut it in squares (or rectangles, if impossible). Then pour about 1 teaspoon of marmalade in the middle of each square and fold it in half to create a triangle but DO NOT PRESS THE EDGES TO SEAL IT. The should be open and the marmalade visible after baking. If, like me, you cut out some squares that are rather rectangles, fold them to create squares - the will look like little books when done.<br />
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Repeat with the rest of your dough. Bake for 25-30 minutes - until golden - in 175C/300F. There is a big - huge, actually - possibility that your marmalade will start to leak out and burn in the baking sheet, so don't place the cookies too near each other to prevent them in stick to bitter, caramelized jam. Cool down completely before serving.<br />
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These are delicious, but remember that the pastry is completely sugarless = not sweet at all. If you have kids or a sweet tooth you might consider sprinkling them with sugar before baking. I also thing that this recipe makes a great tart crust.Lucyna Wegankiewiczowahttp://www.blogger.com/profile/10159860750728841812noreply@blogger.com9tag:blogger.com,1999:blog-5629102857304332801.post-56308469360319799492010-11-06T12:13:00.000-07:002010-11-09T13:27:34.652-08:00My favorite saladThis recipe is a recreation of a salad I used to have frequently in a place that we call Milk Bar in Poland. These are little bars that you could call a socialist response to fast food: very cheap (they have subventions from the city and a meal can cost even 10 times less than in a regular bar or cheap restaurant), fast and traditional dishes such as pierogi (which is the reason why they are still popular, especially among students: everybody loves pierogi), crepes, pancakes, dumplings, traditional soups and few meat dishes - Milk Bars were for a long time the only place where vegetarians could eat. As the name says, there's an emphasis on dairy-based dishes so I don't go there often now. This salad was my favorite and a part of daily combo: barszcz ukraiński, spinach crepes (with garlic sauce- yess) and salad, all for 6 zł (1,6 euro, 2,2 dollar); that is how much you would pay for one hamburger in a fast food. In addition for being really simple to make at home it has a magic power to amaze your guests; and fill them too!<br />
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2 cups cooked rice (originally white rice but it's really good with brown)<br />
1 cup cooked brown lentils<br />
1 small raw onion<br />
a handful of fresh parsley leaves<br />
half small red bell pepper, raw or pickled<br />
some salt and pepper, olive oil<br />
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Chop the onion and the parsley leaves. Cut the pepper in short, slim stripes and mix with onion, parsley, rice and lentils. Season with salt and pepper and pour some olive oil on the top, but not too much; it's supposed to mix while eating.<br />
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As I mentioned before I'm having trouble with posting photos so I was looking for an old photo from my polish blog, but I only found one bad and small that I took with my old phone and posted years ago; so, in case that you don't know how a rice-lentil salad looks like, here's a peak:<br />
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This one has no parsley, I believe:)Lucyna Wegankiewiczowahttp://www.blogger.com/profile/10159860750728841812noreply@blogger.com1tag:blogger.com,1999:blog-5629102857304332801.post-63475748428992312162010-11-03T03:49:00.000-07:002010-11-09T13:27:34.653-08:00Apples with marjoramThis is my favorite side dish: caramelized onions, sautéed apples, all covered in marjoram and lightly salted. My mom always made it for liver dishes; I always hated liver and ate apples only. Today I make them to eat with baked dishes and casseroles or root vegetables; they go well with beans.<br />
I use sour apples and big, juicy onions.<br />
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<b>Apples with marjoram, serves 4</b><br />
<b><br />
</b><br />
<b>1 kg apples</b><br />
<b>2 big onions (there should be about 1 cup of diced raw onion)</b><br />
<b>4 tablespoons dried marjoram</b><br />
<b>olive oil ( I use it for the taste, the most common option is sunflower or rapeseed oil)</b><br />
<b>a pinch of crushed allspice and some salt</b><br />
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First, dice the onion and cut peeled apples in cubes. Heat the oil you use on a pan and add marjoram and allspice; stir and add the onions. When translucent, add the apples and stir to cover them in herbs. Sprinkle with salt, wait till they start to pour out their juice and cover, so they steam in low heat (you may add some water to start). Sauté until tender, uncover and let the juice evaporate. Serve warm as a side dish to a savory, salty meal.<br />
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I'm having trouble with the photo, so I'll try adding it later, from another computer.Lucyna Wegankiewiczowahttp://www.blogger.com/profile/10159860750728841812noreply@blogger.com2tag:blogger.com,1999:blog-5629102857304332801.post-48334164287832807642010-11-02T14:19:00.000-07:002010-11-09T13:27:34.654-08:00Vegan MoFo reactivation! drozdzowki<div class="separator" style="clear: both; text-align: center;"></div><br />
I'm not really good in keeping promises. I try. Sometimes it doesn't work.<br />
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I was thinking about reactivating this blog and decided that this year's MoFo is the best motivation for me. My goal was to post at least 15 recipes and blog every day - we'll see how it's gonna work:) I failed with yesterday's post because All Saints is a big holiday in Poland, people come to cemeteries to decorate the graves, meet with family and take a traditional walk in the dark to see all that beautiful lights. Between a family dinner and typical holiday rush I just had no time to write my recipe.<br />
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And it's really good - drożdżówki are baked good eaten as a brunch snack at school, work, etc. Nobody actually makes them at home, but vegans, obviously, make everything:) It's basically a sweet yeast pastry, like a roll, with filling inside and some crumbles on top. There are many kinds - without crumbles, with jam, budyń (something like custard), fruits, but my favorite are filled with cheese and totally covered with crumbles and that is what we're gonna bake.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="" style="clear: both; text-align: left;">I made those using live active yeast, but since I know that the rest of the world is using dry, I changed the recipe. Also, the most important thing is that all the ingredients are in the same temperature - lightly warm. Makes 4 big rolls.</div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;"><b>DOUGH</b></div><div class="" style="clear: both; text-align: left;"><b>1 teaspoon active dry yeast</b></div><div class="" style="clear: both; text-align: left;"><b>half cup + 3 tablespoons sugar</b></div><div class="" style="clear: both; text-align: left;"><b>1.5 cup soymilk</b></div><div class="" style="clear: both; text-align: left;"><b>2 cups flour</b></div><div class="" style="clear: both; text-align: left;"><b>1/4 cup melted vegan butter</b></div><div class="" style="clear: both; text-align: left;"><b>some vanilla extract</b></div><div class="" style="clear: both; text-align: left;"><b>a pinch of salt</b></div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;">First mix in a small bowl the milk, yeast and 3 tablespoons of sugar and make sure it all dissolves. Then add vegan butter and mix. Finally add the rest of the ingredients and form the dough; let it sit in a warm place till it doubles (about 20 minutes). When it rises, sprinkle the dough and your hands with flour and form 4 rolls, flatten them on a greased sheet (so they look like overdosed fluffy pancakes) and make a hole in the middle. </div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;"><b>FILLING</b></div><div class="" style="clear: both; text-align: left;"><b>100 g plain tofu (I used firm, since it's the only one I can buy, but I think silken would work great)</b></div><div class="" style="clear: both; text-align: left;"><b>1 tablespoon soy creamer</b></div><div class="" style="clear: both; text-align: left;"><b>2 tablespoons sugar</b></div><div class="" style="clear: both; text-align: left;"><b>juice from half lemon</b></div><div class="" style="clear: both; text-align: left;"><b>vanilla extract</b></div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;">Just blend it together till creamy. It should hold together well and be rolled into balls easily. Make 4 balls, flatten them a bit and place in holes you made in the rolls.</div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;"><b>CRUMBLES</b></div><div class="" style="clear: both; text-align: left;"><b>1/3 cup sugar</b></div><div class="" style="clear: both; text-align: left;"><b>1/3 cup flour</b></div><div class="" style="clear: both; text-align: left;"><b>1/3 cup vegan butter, chilled</b></div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;">My mom (who gave me the recipe) always makes crumbles in the same bowl she used for rising yeast dough, unwashed: the rest of the yeast find their way into crumbles and make them lighter and less eager to sink in cake while baking. Anyway, form big crumbles from these ingredients and sprinkle generously over our almost made cakes. Let them sit in a warm place while you preheat oven to 200C (400 F) and bake for 30 minutes, until golden. Mine are slightly overbaked.</div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;">I hope you enjoy this too sweet and honestly not healthy breakfast treat:)</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>Lucyna Wegankiewiczowahttp://www.blogger.com/profile/10159860750728841812noreply@blogger.com4tag:blogger.com,1999:blog-5629102857304332801.post-89679553845191305672009-01-17T08:21:00.000-08:002009-01-17T09:16:02.624-08:00Fancy a little touch of spring?First, I'd like to apologize for the lack of posts; I promised myself to write one entry per week, but so far it didn't work. I was very busy at work, then I went to Spain and the vision of wonderful Spanish food limited my culinary horizon :) But now I'm back with a fresh spring soup I made last week and I hope you'll enjoy it.<br /><br />Usually the winter weather in Poland is oscillating between lots of snow and a complete lack of it, and the temperature is between +5 and -15 Celsius degrees. Last week it was -20 in my city. There were spots of dirty snow around, but generally the world was gray and sad with no sun and no hope. I went shopping and all the fresh veggies were so expensive it was hard to believe somebody buys it at this price; I went for canned tomatoes, frozen peas and then I saw a jar of salted sorrel.<br /><br />(If you're curious, it took me so long to write the post cause I couldn't find the name of that herb :P )<br /><br /><a href="http://en.wikipedia.org/wiki/Rumex_acetosa">As wikipedia can tell you</a>, sorrel is a tiny herb that grows in the garden (rather grows itself than is cultivated), or in meadows, rather in places that are shadowy and have a lot of water. It looks kinda like spinach, but the taste is completely different: sorrel is sour, a bit lemony, with a slight taste of chives and something else, maybe spinach too.<br /><br />Sorrel is commonly used in Poland to make a spring, green, refreshing soup and actually just for that; I don't think I've ever seen it in salads or used as a stuffing. The original recipe uses 1 egg per portion, to boil it hard, cut in half and put the peeled halves in the soup where they turn green and look suspicious. We just won't use it and that's all.<br /><br />We're gonna need a big handful of fresh sorrel for 4 portions of soup; if you can't find it fresh or frozen, look for pureed sorrel in a jar - you'll need 1 overfilled cup of it. If you have fresh sorrel, sautée the leaves on sunflower oil (the basic oil for polish kitchen) - it will reduce visibly - and then mash/blend it to a puree<br /><br /><br /><span style="font-weight: bold;">Sorrel soup</span><br /><br /><span style="font-weight: bold;">200 ml (1 overfilled cup) of sorrel puree</span><br /><span style="font-weight: bold;">1,5 l (8 cups) of vegetable stock</span><br /><span style="font-weight: bold;">1 garlic clove</span><br /><span style="font-weight: bold;">some onion if you like it</span><br /><span style="font-weight: bold;">3 potatoes if you like the potatoes</span><br /><span style="font-weight: bold;">100 g (1/4 pound) of regular firm natural tofu (the more solid your tofu is, the better for the aesthetic of your soup)<br />salt & pepper % some chopped fresh dill if you like it<br />some <a href="http://en.wikipedia.org/wiki/Black_salt">egg salt</a> for the tofu<br /><br />maybe some soy cream (I don't like it that way, maybe you will)<br /><br /><br /></span>If you're using the potatoes first you have to take care of them: peel, cut in cubes and boil them, then leave apart.<br /><br />Chop and sautée the onion and the garlic on sunflower oil, then pour in the stock and make it boil. Add sorrel puree and stir well; make it boil, then reduce the heat to minimum, cover leaving some uncovered space for the steam and let it simmer for half an hour.<br /><br />Break the tofu in chunks and dry it well. Boil some water and pour the tofu chunks in the boiling water; wait till tofu starts to emerge on the surface, then reduce the heat and let it boil for 2-3 minutes. Then take it off the heat, get rid of the water and sprinkle the chunks while hot and steaming with egg salt if you use it.<br /><br />Now get back to the soup; add the salt and pepper and taste it; if the soup doesn't taste like water or broth and you can clearly distinguish the sorrel taste - which means sour - the soup is ready.<br /><br />Portion the soup and add tofu chink and potatoes (if using) to each bowl; sprinkle with fresh dill and decorate with soy creamer if you fancy so.<br /><br />Here you can see my version, with tofu chunks only:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjC7XaOmkcOtSkWG6g5GaoO3OdmuTvQDoKX6NYfneCHnHWmP6xPwO0lHBMRHPM4_w0l8G1s2v1BlSEBk1OXYE6FV2GRJRDIrIGAzzwbNpws4CkPbWk9jZE0StiWXjsLJqIFXWq3LSK-8g/s1600-h/P1020767.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjC7XaOmkcOtSkWG6g5GaoO3OdmuTvQDoKX6NYfneCHnHWmP6xPwO0lHBMRHPM4_w0l8G1s2v1BlSEBk1OXYE6FV2GRJRDIrIGAzzwbNpws4CkPbWk9jZE0StiWXjsLJqIFXWq3LSK-8g/s320/P1020767.JPG" alt="" id="BLOGGER_PHOTO_ID_5292298904479889074" border="0" /></a><br />It wasn't as good as made with fresh herb, but still gave me a little hope in this wintery, people-unfriendly weather.Lucyna Wegankiewiczowahttp://www.blogger.com/profile/10159860750728841812noreply@blogger.com3tag:blogger.com,1999:blog-5629102857304332801.post-44007989405690747032008-12-28T07:28:00.000-08:002008-12-28T08:22:48.970-08:00Kutia - a welcome post :)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlgJ4yjCnwFUrbdXV8TJG3RTKA2K0BVVg1-AhWE3ViXJ8QwlfhWOwn5DRyWGVq8J0WfsOZZxOnwsZ00z-VzsZzlWsFGmRBbVtElU6zuCxNRy7IPOBpXLGFUHf_YvlgbEJ4E5rZKY31mwc/s1600-h/P1020632.JPG"></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlgJ4yjCnwFUrbdXV8TJG3RTKA2K0BVVg1-AhWE3ViXJ8QwlfhWOwn5DRyWGVq8J0WfsOZZxOnwsZ00z-VzsZzlWsFGmRBbVtElU6zuCxNRy7IPOBpXLGFUHf_YvlgbEJ4E5rZKY31mwc/s1600-h/P1020632.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlgJ4yjCnwFUrbdXV8TJG3RTKA2K0BVVg1-AhWE3ViXJ8QwlfhWOwn5DRyWGVq8J0WfsOZZxOnwsZ00z-VzsZzlWsFGmRBbVtElU6zuCxNRy7IPOBpXLGFUHf_YvlgbEJ4E5rZKY31mwc/s320/P1020632.JPG" alt="" id="BLOGGER_PHOTO_ID_5284832942657786226" border="0" /></a><br />Hi everyone :)<br /><br />I wanted to start this blog for a very long time and I started thinking about it seriously about a month ago, hoping I start it before Christmas. It didn't work. This way my first recipes will be post-christmas christmas dishes, but nobody says you can't try it for New Year's Eve :)<br /><br />I'm a big food blog fan and my goal - as well as my friend's Kassandra - is to promote polish kitchen among vegans and others sympathizing :) Our kitchen has lots of recipes that even don't need veganizing, as well as some amazing food that require just few modifications. I hope you'll find here some inspirations; we'll be posting traditional recipes as well as some not-so-original ones that are popular in Poland (like tomato soup; I can't imagine how is it possible to cannot make a tomato soup, but it seems there are some people unaware of it's existence).<br /><br /><br />The first recipe is a classic Christmas sweet treat: kutia. It's originated in eastern part of Poland and for so I didn't know it for a very long time (I'm from the western part) till I started my studies and my flatmates taught me make it. From then on, it's my favourite and I always make lots of kutia and eat for breakfast for a week :D<br /><br />What do we need: the base is cooked wheat, the whole grains, not flour or bran. Other basic ingredients are poppy seeds, soaked in hot water and crushed, then some nuts and dried fruits of your choice - my recipe calls for dried fruits traditionally used in Poland, but don't let it stop you from adding your favourites (my kutia always contain some papaya cubes). The last traditional ingredient is honey; I substitute it with artificial honey, a communist-times mercancy that had survived till our times to my vegan joy. If you can't buy it, which is very probable, you can mix half maple syrup and half agave nectar - that will give you a similar flavour - or just forget it and use any liquid sweetener you have.<br /><br /><br /><span style="font-weight: bold;">The Recipe:</span> <span style="font-weight: bold;"><br /><br />1 cup dry wheat grains</span> <span style="font-weight: bold;"><br />1/2 cup dry poppy seeds</span> <span style="font-weight: bold;"><br />1/2 to 1 cup of nuts of your choice - traditionally we use wallnuts and hazelnuts<br /></span><span style="font-weight: bold;">1/2 to one cup of dried fruits - prunes, apples, pears, peaches, raisins, orange zest and apricots</span> <span style="font-weight: bold;"><br />2 to 5 T of artificial honey ar any liquid sweetener</span><br /><span style="font-weight: bold;">optional: 2-3 cups of soymilk</span><br /><br />First you soak the wheat overnight in a large bowl. Next day you cook it till it's edible - the grains shouldn't be soft in the outside nor sticky, but while chewing they shouldn't taste like flour. Drain the wheat and pour some cold water to prevent it from sticking; let it cool.<br /><br />Take 2 cups of water/soymilk and make it boil; take off the oven and pour the poppy seeds into, cover and let it sit for one hour, it will make them softer. After and hour drain it well and blend. There will surely be a problem with blending, but it actually depends of you, how crushed you want the seeds. I like it almost uncrushed, so I never care about blending; just try some and tell if you like the feeling of poppy seeds scratching between your teeth or not :)<br /><br />Chop the nuts and cut the fruits into tiny pieces, like in a fruit cake.<br /><br />Mix everything altogether: the wheat, poppy seeds, nuts & fruits and add half of the honey; cover everything with it and try. If you want your kutia sweeter or there's not enough honey to cover everything, add the rest of your sweetener. Done!<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZPudjKS1yHF3Hv9vgRhOLlXGumjNzY9pNZyKcepcD05psmDOeBvOs6JtNZ6CAr37BZ_S3Jb30l77vemWXASDqcOMgycU3fnkW7wRPN0qrQHkSQRRsTeH6gpTKWp5IN8vxpOqZSK-Bh-0/s1600-h/P1020635.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZPudjKS1yHF3Hv9vgRhOLlXGumjNzY9pNZyKcepcD05psmDOeBvOs6JtNZ6CAr37BZ_S3Jb30l77vemWXASDqcOMgycU3fnkW7wRPN0qrQHkSQRRsTeH6gpTKWp5IN8vxpOqZSK-Bh-0/s320/P1020635.JPG" alt="" id="BLOGGER_PHOTO_ID_5284832948308253010" border="0" /></a><br />You can eat it right away or store in a cool place (a fridge is the best option, just cover it well, if you don't want it to smell of other food); keeps a week to 10 days. Kutia is a great and quite cheap party food; also easy to turn raw, if you're sure that the wheat can be eaten uncooked (poppy seeds surely are).Lucyna Wegankiewiczowahttp://www.blogger.com/profile/10159860750728841812noreply@blogger.com2