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.

Raspberry and coconut chia pudding recipe

Chia pudding is one of my favorite sweet breakfasts. I am not a fan of them, but I have several options that I use instead of dry breakfasts. One of them is chia pudding, which I enriched with raspberries and young coconut flesh. Young coconut has been available in Biedronka for some time. It is not spectacularly expensive, and its taste is simply insane. You have to play a little with its opening, but when we split a young coconut, we can enjoy the delicious pulp that goes well with desserts and sweet breakfasts.

Raspberry Coconut Chia Pudding

Chia seeds are very healthy and I often reach for them when I bake (it's a great vegan egg substitute), and also enrich water with them, i.e. I put a tablespoon of chia seeds in a glass of water, wait 20 minutes and drink. The mixture prepared in this way not only perfectly hydrates, but also works well for metabolism. I usually buy chia seeds in Piotr and Paweł.

Check why you should eat chia seeds

Chia pudding is best prepared the day before (in the evening), and consume in the morning with your favorite additions. This time I added fresh fruit and pulp from a young coconut to the pudding.

Vegan chia raspberry-coconut pudding recipe

Ingredients for 2 portions:
  • 7 tablespoons chia seeds
  • 2 cup almond milk
  • 250 g raspberries
  • Fresh coconut flesh for decoration
Spanish sage seeds (after 3,5 tablespoons per glass of almond milk) pour into coconut milk, mix and leave for 20 minutes. After this time, mix again and put in the fridge overnight. Thanks to mixing the pudding, you will not make snot, but a delicious and tasty pudding. In the morning, mix the pudding and translate into bowls. Decorate with raspberries, chopped pulp of a young coconut. Pudding can be additionally sprinkled with coconut sugar or ground almonds or hazelnuts - then it will be even tastier. Enjoy your meal.