Culinary workshops at the Food Lab Studio in Warsaw

Yesterday, at the invitation of Galeria Mokotów, we were at a press meeting devoted to the new Grand Kitchen zone and very nice culinary workshops with Grzegorz Łapanowski, whom you probably know from the Top Chef program. In addition to the workshops themselves, there were also delicious dishes. I liked the wakame algae salad with sesame, tofu and ... I think there were also pieces of mango. I had wakame algae for the first time in my life and I must admit that they are really delicious in this form. It is probably also thanks to the sauce that gave the dish this 'something'.

Culinary workshops - asparagus and tabouleh in the lead role

After the presentation of Grzegorz Łapanowski and a show of fast asparagus dishes (unfortunately there were no vegan options) culinary workshops took place. You could see the coverage of the live event on ours Instagram profile @dpblogpl. I learned how to make a simple and fast variation on the Lebanese tabouleh salad.

My version was made of spelled and lentils with the addition of finely chopped radish, chives and also pickled onions. I mixed it all with lemon juice and sunflower oil, because during the workshops I learned that the best fat delivered to the body is the one we supply cold. Such a salad is a great option for work and it is made very quickly. All you need to do is cook the porridge the day before and add to it what is rolled up. If you want to know what else you can take to work, check out the previous post in which I wrote about it, what to take to work not to starve.

Recipes for vegan Christmas Eve 1

Recipes for vegan Christmas Eve 1
Recipes for vegan Christmas Eve 1

This will be my third Christmas Eve when I'm on a vegetarian diet with rejection of eggs and fish. This year I decided to bet on a few proven recipes, i.e. our favorite veggie dishes.

Oyster mushrooms herring

Herring has always reminded me of this opportunity and it remained so. I only make this dish on Christmas Eve.
- 250 g Oyster mushrooms
- liter of vegetable broth
- 2-3 cup of oil (I use a mixture of oils - linseed, pumpkin and sunflower seeds)
- 2 large white onions
- boiling water about 3 glasses
- Himalayan salt
-3 bay leaves
- 4 allspice
I wash my oyster mushrooms and cut them into thin strips. I cook mushrooms in vegetable broth for about 15 minutes. After this time, strain the oyster mushrooms (I do not pour the broth, I prepare mushroom soup with dried mushrooms from it. The aromas of oyster mushrooms give it an even deeper taste).
I leave the drained oyster mushrooms to cool completely. After this time, I put them in a glass box in which they will mature.
Chop the onion finely and pour boiling water. Raw onion does not affect my stomach well. When the onion cools down, I add it to the oyster mushrooms, salt all abundantly, pour oil and mix. I add bay leaves and allspice. I close the box and leave oyster mushrooms for a minimum of 24 hours. Oyster mushrooms prepared in this way are great as an addition to veggie salads, but also traditional ones.

Baked garlic paste with rosemary

This year, I bet on two proven spreads for sandwiches. One of them is baked garlic paste, which was a huge surprise for me. Roasted garlic tastes completely different than raw. The paste has a delicate taste and the addition of rosemary gives it an additional aroma.
- 1,5 garlic heads (if very large, one is enough)
- a can of white beans
- dried rosemary (2 teaspoons)
- 3 tablespoons oil mix (I use a mix of oils - linseed, pumpkin and sunflower seeds)
- salt
- pepper
Garlic bake in shell for about 25 minutes in 180 degrees (top and bottom). Strain the beans on the strainer at this time. Roasted garlic is peeled from the shell (very easy to peel) and left to cool completely.
I pour three tablespoons of the oil mixture into the blending container (I have a Bosch blender, which I wrote about here), pour 2 teaspoon of dried rosemary, throw in the drained beans and peeled garlic. I blend it all into a smooth paste. Season with salt and pepper to taste.

If you're looking for a blender, or rather a kitchen helper, the Bosch blender, which I mentioned above, will be a good choice. I have it for some time and I can confidently say that: they had nuts and crushed ice without any problems. With this blender I also make potato pancakes (I do not have to rub the potatoes) and all pastes for sandwiches. With a hand blender I blend soups with creams.

Bean lard with prunes

This is another typical Christmas dish, due to aromatic spices and dried plums, i.e. flavors that I associate with Christmas Eve.
The recipe for this dish comes from Jadłonomia blog