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Recipe book

Name: Polish Zucchini Ketchup
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Ingredients: 1 kg zucchinis, grated; 2 large onions, finely chopped; 3 cloves garlic, minced; 500 ml tomato passata (pureed tomatoes); 1/2 cup apple cider vinegar; 1/4 cup brown sugar; 2 tsp salt; 1 tsp black pepper; 1 tsp smoked paprika; 1/2 tsp allspice; 1 bay leaf; 1 tbsp sunflower oil or another neutral oil

All Recipes Recipe book Vegan Recipes

Polish Zucchini Ketchup

by Jan Vasil September 14, 2023

written by Jan Vasil

Zucchini ketchup is a delightful twist on traditional tomato ketchup, and it’s a great way to use up an abundance of zucchini. This Polish variation incorporates classic Eastern European flavors, making it a unique and flavorful addition to your pantry.

Recommended recipe:
SAŁATKA GAJOWEGO (FOREST KEEPER’S DELIGHT SALAD)

Polish Zucchini Ketchup

5 from 2 votes

Recipe by Jan Vasil

Servings

servings

Prep time

minutes

Cooking time

hour

minutes

Cook Mode

Keep the screen of your device on

Ingredients

Metric US

1 kg 1 zucchinis, grated
2 large 2 onions, finely chopped
3 cloves 3 garlic, minced
500 ml 500 tomato passata (pureed tomatoes)
1/2 cup 1/2 apple cider vinegar
1/4 cup 1/4 brown sugar
2 tsp 2 salt
1 tsp 1 black pepper
1 tsp 1 smoked paprika
1/2 tsp 1/2 allspice
1 1 bay leaf
1 tbsp 1 sunflower oil or another neutral oil

Directions

Preparation
Start by washing the zucchinis, then grate them using the coarse side of a box grater. Similarly, finely chop the onions and mince the garlic.
Cooking
In a large pot, heat the sunflower oil over medium heat. Add the chopped onions, and sauté them until translucent, about 5-7 minutes.
Add the minced garlic to the pot and sauté for an additional 1-2 minutes.
Stir in the grated zucchinis, ensuring they mix well with the onions and garlic.
Add the tomato passata, apple cider vinegar, brown sugar, salt, black pepper, smoked paprika, allspice, and bay leaf to the pot. Stir everything together until the mixture is well combined.
Let the mixture come to a gentle boil, then reduce the heat to low and let it simmer. Cook for about 45 minutes to 1 hour, stirring occasionally, until the zucchini is soft and the flavors meld together.
Blending
Once the mixture has cooled slightly, remove the bay leaf. Use a hand blender or a food processor to blend the ketchup until smooth.
Bottling
Sterilize glass bottles or jars in boiling water. Pour the hot zucchini ketchup into the sterilized bottles or jars, leaving a little space at the top. Seal them tightly.
Store in a cool, dark place. Once opened, keep the ketchup in the refrigerator and consume within a month.
Smacznego! (Enjoy your meal in Polish)

Notes

Serving Suggestions: Use the zucchini ketchup as you would traditional ketchup: on burgers, hot dogs, fries, or any dish that requires a tangy, sweet sauce with a hint of smokiness.

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September 14, 2023 0 comment

All Recipes Breakfasts Recipe book Sweet Recipes

Polish Apple Pancakes (Racuchy z Jabłkami) with Fresh Yeast

by Jan Vasil September 14, 2023

written by Jan Vasil

As the leaves begin to change color and there’s a crispness in the air, my kitchen becomes a haven of warmth and the comforting aroma of familiar dishes.

Among these, my autumn go-to recipe has to be the Polish Apple Pancakes, or ‘Racuchy z Jabłkami’. This dish is not just a personal favorite, but a beloved treat for my entire family. Every bite encapsulates the essence of fall – the tartness of the apples juxtaposed with the sweetness of the batter, all harmoniously melded together in a delightful pancake.

It’s a recipe passed down through generations, and over the years, it has become synonymous with our family’s autumn gatherings. Whether it’s a Sunday brunch or just a cozy evening snack, these pancakes have a way of bringing everyone together, making our moments even more special. I hope that as you try this recipe, it brings the same warmth and joy to your home as it does to ours.

What is Polish Apple Pancakes (Racuchy)?

Racuchy (pronounced ra-choo-khy) are traditional Polish pancakes that are typically yeast-leavened, making them puffier and airier than the typical American pancake. The name “racuchy” can be loosely translated to “fluffy cakes” or “fritters.” They can be made plain or, more commonly, with ingredients like apples, blueberries, or even savory items. They’re crispy on the outside and soft on the inside, often served sprinkled with powdered sugar, drizzled with honey, or accompanied by a dollop of jam or yogurt.

Where did Racuchy Originate?

Racuchy has deep roots in Polish culinary traditions. It is believed to have been a staple in Polish kitchens for centuries. The exact origins of racuchy are a bit murky, much like many traditional dishes that evolve over time and are passed down through generations.

Regardless of its beginnings, racuchy has become a beloved dish in Polish households and is a testament to the country’s rich and diverse culinary history.

What is the difference between Racuchy and American pancakes?

Both Racuchy and American pancakes are delightful morning indulgences, yet they boast unique characteristics that set them apart:

Composition and Crafting: At its core, Racuchy incorporates ingredients like eggs, milk or its tangier counterpart, buttermilk, and sweeteners, and often leans on yeast or baking powder for that rise. Apples might make a guest appearance, either finely grated or as small cubes. American pancakes, in contrast, usually call upon baking powder as their primary rising agent, and fruits within the batter aren’t a conventional choice.
Form and Feel: Racuchy varies in thickness based on individual taste, oscillating between a pancake’s plumpness and a crepe’s slenderness. However, they consistently retain a smaller diameter than crepes. The end product delights with a crispy shell encasing a soft, stretchy heart. American pancakes, meanwhile, are synonymous with a soft, cloud-like consistency throughout.
Presentation and Pairings: When it comes to the finishing touches, Racuchy often gets a dusting of granulated or powdered sugar. They can stand alone or be paired with a comforting mug of warm milk. In the American corner, pancakes, often piled high, are typically adorned with a pat of butter and generously doused in maple syrup.

Polish Apple Pancakes (Racuchy z Jabłkami) with Fresh Yeast Recipe

0 from 0 votes

Recipe by Jan Vasil

Servings

servings

Prep time

minutes

Cooking time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

Metric US

250 g 250 (2 cups) all-purpose flour
25 g 25 (0.88 oz) fresh yeast
250 ml 250 (1 cup) lukewarm milk
2 large 2 eggs
2 tbsp 2 granulated sugar
1 pinch 1 salt
2 2 -3 large apples (preferably tart ones like Granny Smith), either grated or cut into small cubes
Sunflower oil or butter, for frying
Powdered sugar, for sprinkling (optional)
Cinnamon, for sprinkling (optional)

Directions

Yeast Mixture
Combine sugar and lukewarm milk in a small container.
Add crumbled fresh yeast to the milk-sugar blend.
Set aside for approximately 10-15 minutes until bubbles form on the surface.
Batter Creation
In a spacious bowl, mix the salt with the flour.
Pour the bubbly yeast concoction into a well in the center of the flour mixture.
Incorporate eggs and blend until achieving a smooth consistency. Adjust with more milk if the mixture appears overly thick.
Allow the batter to rest in a temperate spot, covering with a cloth. Wait for around an hour or until its volume has doubled.
Apple Preparation
Depending on preference, either grate the apples or dice them into small cubes.
If desired, season the apple pieces with a touch of cinnamon.
Frying Process
Warm up the butter or oil in a skillet over a medium flame.
Mix the apple pieces into the batter.
Spoon portions of the apple-infused batter into the skillet, ensuring space in between each.
Cook until the underside turns a golden hue (typically 2-3 minutes). Flip over to brown the other side.
Once cooked, transfer to a plate with paper towels to drain any excess grease.
Serving Suggestions
It’s best to serve the apple pancakes while they’re still hot.
Optionally dust with powdered sugar or a hint of cinnamon.
Complement with honey, yogurt, or a jam of your choice for an added touch.

Notes

For a twist in flavor, consider adding vanilla essence or the zest of a lemon to the batter. Raisins or other dried fruits can also be a delightful addition.

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FAQ

u003cstrongu003eCan I use instant yeast instead of fresh yeast?u003c/strongu003e

Absolutely! If you can’t find fresh yeast, you can use instant yeast. The general rule of thumb is to use one-third of the amount of fresh yeast in instant yeast. So, if a recipe calls for 25g of fresh yeast, you’d use about 8g of instant yeast.

u003cstrongu003eCan I add other fruits to Racuchy?u003c/strongu003e

Definitely! While apples are a popular choice, many people also add blueberries, raspberries, or even bananas. Feel free to get creative!

Hu003cstrongu003eow do I store leftover Racuchy?u003c/strongu003e

Store them in an airtight container in the refrigerator for up to 2 days. You can reheat them in the oven or on a skillet to get the crispiness back.

u003cstrongu003eCan I make a vegan version of Racuchy?u003c/strongu003e

Yes, you can replace the eggs with flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water = 1 egg) and use a plant-based milk alternative like almond or soy milk.

u003cstrongu003eWhy are my Racuchy not fluffy?u003c/strongu003e

There could be several reasons. It’s essential to ensure that your yeast is still active. If your yeast mixture doesn’t get frothy, it might be expired. Additionally, avoid overmixing the batter as it can knock out the air, leading to denser pancakes.

September 14, 2023 0 comment

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Polish Beef Broth (Rosół Wołowy) Recipe

by Jan Vasil September 11, 2023

written by Jan Vasil

Beef broth, a flavorful and rich base derived from simmering beef bones and vegetables, is a cornerstone in many culinary traditions. Its versatility extends beyond soups, acting as a base for gravies, stews, and more.

This guide will help you understand the essence of beef broth, its preparation, and the many dishes it can enhance.

How to Make Beef Gravy from Broth:

Ingredients:

2 cups beef broth
2 tablespoons butter or drippings
3 tablespoons all-purpose flour
Salt and pepper to taste

Instructions:

In a saucepan, melt the butter or heat the drippings over medium heat.
Whisk in the flour, creating a roux. Continue whisking until the mixture turns golden brown.
Slowly pour in the beef broth, whisking continuously to avoid lumps.
Bring to a simmer and let it thicken, stirring occasionally.
Season with salt and pepper to taste.
Once the desired consistency is reached, remove from heat and serve.

What is in Beef Broth?

Beef broth is primarily made from beef bones, often combined with marrow for added richness. To enhance the flavor, vegetables like carrots, celery, onions, and herbs (such as bay leaves and peppercorns) are added. The mixture is simmered for several hours, extracting flavors from the bones and ingredients, resulting in a savory and aromatic liquid.

What to Make with Beef Broth:

Beef broth is incredibly versatile. Here are some dishes you can make with it:

Soups & Stews: Use as a base for various soups and stews.
Risotto: Substitute water with beef broth for a richer risotto.
Sauces & Gravies: Enhance the flavor of your sauces and gravies.
Braising: Use beef broth as a liquid for braising meats and vegetables.
Cooking grains: Infuse grains like rice, quinoa, or barley with beef broth for added flavor.

How to Make Beef Bone Broth:

Ingredients:

2-3 lbs beef bones (mix of marrow and knuckle bones)
2 carrots, roughly chopped
2 celery stalks, roughly chopped
1 onion, quartered
2 garlic cloves
1 bay leaf
1 tsp black peppercorns
Cold water

Instructions:

Place beef bones in a pot and cover with cold water. Bring to a boil for a few minutes, then drain and rinse the bones.
Refill the pot with fresh water, and add bones and remaining ingredients.
Bring to a boil, then reduce to a simmer.
Simmer for 4-6 hours, occasionally skimming off any foam.
Strain the broth, discarding the solids. Let it cool, then refrigerate. Remove any fat that solidifies on top if desired.

Can You Mix Chicken and Beef Broth?

Absolutely! Combining chicken and beef broth can result in a unique, rich flavor profile. It’s an excellent choice for dishes where you wish to add depth without overpowering with a beefy taste. Whether it’s for soup, stew, or sauce, mixing the two broths can provide a delightful culinary twist.

Polish Beef Broth (Rosół Wołowy) Recipe

5 from 3 votes

Recipe by Jan Vasil Course: All Recipes, Recipe book

Servings

servings

Prep time

minutes

Cooking time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

Metric US

2 lbs 2 beef bones (a mix of marrow bones and knuckle bones is ideal)
2 pcs 2 carrots, peeled and cut into large pieces
2 pcs 2 Parsnips, peeled and cut into large pieces
1 pcs 1 leek, cleaned, and cut into large pieces (white and light green parts only)
1 pcs 1 onion, peeled and left whole
3 cloves 3 garlic, peeled
2 pcs 2 celery stalks, cut into large pieces
1 handful 1 fresh parsley
10 cups 10 water
2 pcs 2 bay leaves
5 pcs 5 whole allspice berries
5 pcs 5 whole peppercorns
1 pinch 1 Salt, to taste

Directions

Preparation
Start by preparing your vegetables and beef bones, ensuring they are cleaned and cut as needed.
Blanching the Bones: Place the beef bones in a large pot and cover with cold water. Bring to a boil for a few minutes. Drain the water and rinse the bones. This helps in removing impurities and ensures a clear broth.
Cooking the Bones
Refill the pot with fresh water and add the blanched bones. Bring to a boil.
Skim the Foam
As with chicken broth, foam will form on the surface as the water heats. Skim this off and discard.
Adding Vegetables and Seasoning: Once skimmed, reduce heat to a simmer. Add the carrots, parsnips, leek, onion, garlic, and celery. Then, incorporate the bay leaves, allspice, peppercorns, and fresh parsley.
Simmer**
Allow the soup to simmer on low heat for about 3-4 hours, ensuring the richness of the beef is infused into the broth.
Seasoning
Taste the broth and season with salt as required.
Straining**
Strain the broth to achieve a clear liquid, discarding the solids.
Serving Tip
Polish beef broth is traditionally served clear, sometimes with fine egg noodles or dumplings. Garnish with fresh dill or parsley.

Did you make this recipe?

Tag @tasteisyours on Instagram and hashtag it with #polishfood

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If you enjoyed this beef broth recipe, you might also like our Polish Chicken Soup (Rosół z Kurczaka) Recipe.

How long can I store beef broth in the refrigerator?

Freshly made beef broth can be refrigerated for up to 3-4 days. If you wish to store it longer, consider freezing it.

Is beef broth the same as beef stock?

While both are similar, beef stock is made primarily from bones and is simmered longer, resulting in a richer, more gelatinous consistency. Broth, on the other hand, often includes more meat and is lighter in texture.

Can I use beef broth as a substitute for chicken broth in recipes?

Yes, beef broth can replace chicken broth in most recipes. However, it will impart a beefier flavor, so adjust other seasonings accordingly.

Is it necessary to roast the bones before making beef bone broth?

While not mandatory, roasting the bones can enhance the flavor and richness of the broth, giving it a deeper color and taste.

Why is my beef broth cloudy?

A cloudy broth can result from boiling it too vigorously or not skimming off the impurities that rise to the top. For a clearer broth, ensure a gentle simmer and regularly skim off any foam or impurities.

September 11, 2023 0 comment

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Polish Chicken Broth (Rosół z Kurczaka) Recipe

by Jan Vasil September 11, 2023

written by Jan Vasil

Chicken broth, a flavorful liquid made from simmering chicken bones, vegetables, and seasonings in water, is a staple in many kitchens worldwide. Not only does it offer a rich depth of flavor to dishes, but it also boasts numerous health benefits.

From soups to stews and even risottos, chicken broth is incredibly versatile. In this guide, we’ll delve into the nuances of chicken broth, its uses, substitutes, and more.

How to Make Chicken Bone Broth:

Ingredients:

2 lbs chicken bones (preferably a mix of neck, wings, and carcass)
2 carrots, roughly chopped
2 celery stalks, roughly chopped
1 onion, quartered
2 garlic cloves
1 bay leaf
1 tsp black peppercorns
Cold water

Instructions:

Place all ingredients in a large pot.
Cover with cold water, ensuring the bones are fully submerged.
Bring the mixture to a boil, then reduce to a simmer.
Simmer for 3-4 hours, skimming off any foam that appears.
Strain the broth through a fine-mesh sieve.
Allow to cool, then store in the refrigerator. A layer of fat will solidify on the top; you can choose to remove this or mix it in when reheating.

Can You Cook Rice with Chicken Broth?

Absolutely! Cooking rice in chicken broth infuses it with a rich flavor, making it more savory and delicious. Simply substitute the water you’d normally use to cook rice with chicken broth.

Can You Substitute Chicken Broth for Beef Broth?

Yes, chicken broth can be substituted for beef broth in most recipes. However, it will give the dish a lighter, poultry flavor as opposed to the deep, rich taste of beef. Adjust seasonings as needed to achieve the desired taste.

What Can I Use Instead of Chicken Broth?

If you’re out of chicken broth, here are some alternatives:

Vegetable broth
Beef broth
Water with a bouillon cube
A mix of water, soy sauce, and a pinch of salt
Homemade stock (chicken, beef, or vegetable)

What is the Difference Between Chicken Broth and Stock?

The primary difference lies in the ingredients and cooking time. The broth is made from simmering meat, a few bones, and vegetables, and is typically lighter in flavor and texture. It’s cooked for a shorter period. Stock, on the other hand, is made primarily from bones with some meat, simmered for a longer period, resulting in a richer, gelatinous liquid.

Polish Chicken Broth (Rosół z Kurczaka) Recipe

5 from 1 vote

Recipe by Jan Vasil Course: Recipe book

Servings

servings

Prep time

minutes

Cooking time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

Metric US

1 1 whole chicken (about 3-4 lbs), cleaned and cut into pieces
2 2 carrots, peeled and cut into large pieces
2 2 parsnips, peeled and cut into large pieces (optional)
1 1 leek, cleaned, and cut into large pieces (white and light green parts only)
1 1 onion, peeled and left whole
3 cloves 3 garlic, peeled
2 2 celery stalks, cut into large pieces
1 handful 1 fresh parsley
10 cups 10 water
2 2 -3 bay leaves
5 5 -6 whole allspice berries (or 1/2 tsp ground allspice)
5 5 -6 whole peppercorns
Salt, to taste

Directions

Preparation
Begin by preparing all your vegetables and chicken, ensuring they are cleaned and cut as needed.
Cooking the Chicken: Place the chicken pieces in a large pot. Add water until the chicken is fully covered. Bring it to a boil over high heat.
Skim the Foam
As the water comes to a boil, foam will start to form on the surface. Skim this off with a spoon and discard.
Adding Vegetables and Seasoning: Once the foam is skimmed, reduce the heat to a simmer. Add the carrots, parsnips (if using), leeks, onion, garlic, and celery to the pot. Then, add the bay leaves, allspice, peppercorns, and a handful of fresh parsley.
Simmer
Let the soup simmer on low heat for about 1.5 to 2 hours. This will allow the flavors to meld and the chicken to become tender.
Seasoning
After simmering, taste the soup. Add salt as needed. Remember, it’s easier to add more salt later than to fix an overly salty soup.
Straining (optional)
Some people prefer a clear broth, while others enjoy the vegetables and meat in their soup. If you prefer a clear broth, strain the soup to remove all solids.
Serving**
Serve the soup hot. It’s traditionally served with fine egg noodles or dumplings. If you keep the chicken and vegetables in, you can serve them on the side or in the soup itself.

Notes

Optional: Garnish with fresh dill or parsley before serving.

Did you make this recipe?

Tag @tasteisyours on Instagram and hashtag it with #polishfood

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u003cstrongu003eIs chicken broth healthy?u003c/strongu003e

Yes, chicken broth is rich in minerals, vitamins, and collagen, making it beneficial for gut health, joint health, and more.

u003cstrongu003eHow long can I store chicken broth in the refrigerator?u003c/strongu003e

Chicken broth can be stored in the refrigerator for 3-4 days. For longer storage, consider freezing it.

u003cstrongu003eCan I make chicken broth from leftover roast chicken?u003c/strongu003e

Absolutely! Using leftover roast chicken, including the bones, can add depth and richness to your broth.

u003cstrongu003eWhy is my chicken broth gelatinous?u003c/strongu003e

A gelatinous texture indicates a high collagen content, which comes from simmering bones for an extended period. It’s a sign of a well-made broth!

u003cstrongu003eCan I use chicken broth as a base for other soups?u003c/strongu003e

Yes, chicken broth is a versatile base for various soups, from vegetable soups to meaty stews.

September 11, 2023 0 comment

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Rosemary and Pumpkin Risotto Delight

by Jan Vasil September 11, 2023

written by Jan Vasil

Elevate your culinary repertoire with this exquisite Rosemary and Pumpkin Risotto Delight. A harmonious blend of earthy pumpkin, aromatic rosemary, and creamy Parmesan, this risotto promises a symphony of flavors with every bite.

Perfect for those cozy evenings, this dish will undoubtedly impress your guests and tantalize your palate.

Rosemary and Pumpkin Risotto Recipe

5 from 1 vote

Recipe by Jan Vasil Course: Dinners, Lunches, Recipe bookCuisine: ItalianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

Metric US

A couple A couple handfuls of risotto rice
200 g 200 pumpkin, cubed
1/4 1/4 onion, finely chopped
5 5 cm piece of celery stalk, chopped
1 1 chili pepper, deseeded and chopped
1 sprig 1 fresh rosemary
Butter
Grated Parmesan cheese
Olive oil
50 ml 50 white wine
500 ml 500 stock (vegetable or chicken)

Directions

Warm a large saucepan over medium heat. Add 2 tablespoons of olive oil and a half tablespoon of butter.
Toss in the chopped celery and onion, sautéing for about 5 minutes. Incorporate the risotto rice, and once it begins to appear translucent, pour in the white wine. Mix thoroughly.
After the wine has been fully absorbed, introduce the rosemary sprig and the chopped chili to the mix.
Gradually pour in 100ml of stock, stirring continuously. As the rice absorbs the stock, keep adding it in 100ml increments.
Mix in the pumpkin cubes and continue to add stock, ensuring the risotto remains moist but not too wet. Continue this process until the rice achieves an “al dente” texture.
Finish by stirring in a generous amount of grated Parmesan and a tablespoon of butter. Cover the saucepan with its lid and let it sit for about 5 minutes. This will enhance the creaminess of the risotto.
Before serving, sprinkle some more Parmesan on top. Relish your meal!

Notes

Enjoy the creamy texture and rich flavors of this delightful risotto, perfect for any cozy meal! 🙂

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Tag @tasteisyours on Instagram and hashtag it with #polishfood

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Rosemary Pumpkin Risotto

September 11, 2023 0 comment

Recipe book All Recipes Dinner Recipes Lunch Recipes Vegan Recipes

Quick Vegan Quinoa and Avocado Salad with Truffle Oil

by Jan Vasil September 11, 2023

written by Jan Vasil

Indulge in the vibrant flavors of summer with our Vegan Quinoa and Avocado Salad, drizzled with luxurious truffle oil. This refreshing dish combines the nutty essence of quinoa with creamy avocado, sweet grapes, and crunchy almonds.

Perfect for those seeking a quick yet sophisticated salad, it’s a delightful symphony of textures and tastes that will leave you craving for more. Dive in and let your taste buds revel in this summertime favorite.

How to cook quinoa?

All you need to know about QUINOA.

Quick Vegan Quinoa and Avocado Salad with Truffle Oil Recipe

0 from 0 votes

Recipe by Jan Vasil Course: Dinners, Lunches, Recipe book, VeGaN mealsDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

1 cup 1 cooked quinoa
100 g 100 white grapes, halved
50 g 50 sliced almonds (preferably peeled)
A handful of arugula (rocket)
2 tablespoons 2 dried cranberries
1 1 avocado, chopped into large pieces
2 tablespoons 2 quality white truffle oil

Directions

Prepare the quinoa as directed on the package. For reference, you can cook 1 cup of quinoa with 2 cups of water and a pinch of salt for roughly 20 minutes, or until the water is fully absorbed.
In a large bowl, combine the grapes, arugula, quinoa, cranberries, and avocado. Drizzle with truffle oil and mix well.
Serve the salad on a plate and garnish with the sliced almonds. Savor and enjoy!

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Tag @tasteisyours on Instagram and hashtag it with #polishfood

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September 11, 2023 0 comment

Recipe book All Recipes Lunch Recipes Vegan Recipes

Effortless Vegan Pesto Pasta Delight

by Jan Vasil September 8, 2023

written by Jan Vasil

Embrace the flavors of this delightful vegan pesto pasta recipe that’s not only satisfying for those carb desires but also ensures you’re treating your body right. When time is tight and ingredients are limited, this dish comes to the rescue.

This is my go-to recipe on those bustling days. From start to finish, it’ll only take you about 15 minutes and yields two hearty servings. If you’re on the lookout for a swift yet scrumptious meal, this pasta dish is the one for you. Bon appétit! 😊

P.S. Don’t miss out on trying my Vegan Banana Bread recipe!

Quick and easy vegan pasta salad with basil pesto.

Pesto, with its rich and fragrant flavor, has always been a favorite in many kitchens. Originating from Italy, this versatile sauce has been incorporated into various dishes around the world. But with its traditional recipe containing cheese, many vegans often find themselves asking, “Can we eat pesto too?” Thankfully, the culinary world has evolved, and vegan pesto is not only possible but incredibly delicious. Let’s delve deeper into the world of vegan pesto and how it can be the star ingredient in your next pasta dish.

Can vegans eat pesto?

The classic pesto recipe calls for Parmesan cheese, which is not vegan-friendly. However, with the rise in veganism and the demand for plant-based alternatives, several vegan pesto versions have been created.

So, yes, vegans can indeed enjoy pesto, provided it’s made without any animal-derived ingredients.

How to Make Vegan Pesto?

Making vegan pesto is as simple as substituting the non-vegan ingredients with plant-based alternatives. Here’s a basic recipe:

Ingredients:

2 cups fresh basil leaves
1/2 cup nuts (pine nuts, walnuts, or cashews work well)
2 garlic cloves
1/2 cup olive oil
2 tbsp nutritional yeast (to replace Parmesan cheese)
Salt and lemon juice to taste

Instructions:

In a food processor, combine basil, nuts, and garlic. Process until coarsely chopped.
With the processor running, slowly pour in the olive oil until the mixture is smooth.
Add the nutritional yeast, salt, and lemon juice. Blend again until everything is well combined.

Vegan Pesto Pasta Recipes

Classic Vegan Pesto Pasta: Cook your favorite pasta, toss in vegan pesto, and garnish with cherry tomatoes and toasted pine nuts.
Creamy Pesto Pasta: Add a splash of coconut milk or almond milk to your vegan pesto for a creamier texture. Mix with pasta and add roasted vegetables for a hearty meal.
Pesto Avocado Pasta: Blend ripe avocado into your vegan pesto for an ultra-creamy sauce. Combine with pasta and enjoy the richness of flavors.

Possible Ingredients for a Vegan Pesto Pasta

Nuts: Pine nuts, cashews, almonds, and walnuts can add a crunchy texture and rich flavor.
Greens: While basil is traditional, you can also use spinach, kale, or arugula for varied flavors.
Veggies: Cherry tomatoes, zucchini, bell peppers, and olives complement the pesto flavor beautifully.
Proteins: Tofu chunks, chickpeas, or lentils can make your pesto pasta more filling.
Spices and Herbs: Red pepper flakes, black pepper, fresh parsley, or even a dash of vegan wine can elevate your dish.
Vegan Cheese: Nutritional yeast provides a cheesy flavor, but there are also many vegan Parmesan brands available in the market for that added touch.

With these ingredients and recipes at your disposal, a delightful vegan pesto pasta dish is just minutes away. Enjoy your culinary journey in the vegan world of pesto!

Vegan Pesto Pasta recipe

5 from 1 vote

Recipe by Jan Vasil Course: Lunches, Recipe book, VeGaN mealsCuisine: ItalianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Quick and easy vegan pasta salad with basil pesto.

Cook Mode

Keep the screen of your device on

Ingredients

Metric US

200 g 200 pasta (spirals recommended)
50 g 50 cherry tomatoes
1 handful 1 Fresh basil leaves (a handful)
2 tbsp 2 pine nuts
2 tbsp 2 quick vegan parmesan ([recipe link])
1 tbsp 1 Olive oil
1 piece 1 garlic clove
1 piece 1 lemon
1 pinch 1 Salt and pepper to taste

Directions

Cook the pasta as per the package instructions, drain, and return to the pot.
In a blender or food processor, combine fresh basil leaves, 1 tbsp pine nuts, garlic clove, and 1 tbsp olive oil. Pulse until the basil is finely blended. Incorporate 2 tbsp of vegan parmesan and an extra tbsp of olive oil. Continue to blend for another minute. Add 2 tbsp of lemon juice, season with salt, and blend again. If the pesto feels too thick, thin it out with an additional tbsp of olive oil.
To the cooked pasta, add the freshly made pesto and halved cocktail tomatoes. Stir until well combined.
In a small pan, dry roast the remaining pine nuts without any oil.
Serve the pasta garnished with vegan parmesan and the toasted pine nuts.
Dive in and enjoy! 😊

Notes

To make the vegan basil pesto check out the recipe below.

Nutrition Facts

Serving Size: 2g
Calories: 422kcal
Carbohydrates: 60g
Protein: 13g
Fat: 15g
Saturated Fat: 1.8g
Sodium: 29mg
Fiber: 1.5g
Sugar: 1.1g
Calcium: 27mg
Iron: 4mg

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Quick and easy vegan pasta salad with basil pesto.

September 8, 2023 1 comment

All Recipes Dinner Recipes Lunch Recipes Recipe book

Ultimate Moroccan Lamb Tagine

by Jan Vasil September 8, 2023

written by Jan Vasil

Moroccan Lamb Tagine (or Tajine) is a traditional North African dish that has been passed down through generations. The rich flavors, aromatic spices, and succulent lamb, all cooked in a unique clay pot called a tajine, make this dish a favorite for many.

Whether you’ve tasted it on the streets of Marrakech or are new to Moroccan cuisine, this dish is sure to captivate your senses.

Is Moroccan Lamb Tagine Spicy?

While Moroccan Lamb Tagine boasts a symphony of spices, it is not necessarily “spicy” in terms of heat. The spices used, like cumin, paprika, and saffron, impart depth and richness without overwhelming the palate with heat.

However, some variations may include ingredients like cayenne pepper or harissa to add a kick. Always check the ingredients or ask the chef if you prefer a milder version.

Cooking Moroccan Lamb Tagine involves a few key steps:

Marination: Season the lamb with a blend of spices and let it marinate for an hour or overnight for enhanced flavor.
Searing: Using a tagine or a heavy-bottomed pan, sear the meat to lock in its juices.
Slow-Cooking: Add the remaining ingredients like fruits, vegetables, and broth. Cover the tagine and let it simmer on a low flame or in a preheated oven.
Garnishing: Once cooked, garnish with fresh herbs, soaked raisins, or nuts for added texture and flavor.

What to Serve with Traditional Moroccan Lamb Tagine?

Traditional Moroccan Lamb Tajine is traditionally served with couscous, a type of North African semolina granules that soak up the rich flavors of the stew perfectly. Other accompaniments include fresh bread to scoop up the savory juices, a side of mint tea, or a refreshing Moroccan salad with oranges and olives.

For a more diverse spread, consider pairing it with roasted vegetables, rice pilaf, or even a yogurt-based dip or sauce.

Are Moroccan Tagines Healthy?

Moroccan tagines, named after the earthenware pots they are cooked in, are a cornerstone of North African cuisine. These slow-cooked stews are often a medley of meats, vegetables, fruits, and a plethora of spices. But how do they fare on the health spectrum?

Nutrient-Rich Ingredients: Tagines often incorporate a variety of vegetables like bell peppers, tomatoes, zucchinis, and carrots. These ingredients not only infuse the dish with flavor but also pack it with essential vitamins and minerals.
Lean Proteins: Many tagines use lean cuts of meat, such as lamb loin chops or chicken breasts. These provide a good amount of protein without an excessive amount of fat. Additionally, there are vegetarian and vegan tagine variations that incorporate legumes like lentils and chickpeas, which are excellent sources of plant-based protein.
Healthy Fats: Traditional tagines might use olive oil, known for its heart-healthy fats. The inclusion of nuts, like almonds or walnuts in some recipes, adds omega-3 fatty acids, which are beneficial for heart health.
Beneficial Spices: Moroccan cuisine is renowned for its use of spices like turmeric, cumin, ginger, and saffron. These spices are not only flavor enhancers but also have various health benefits. For instance, turmeric has anti-inflammatory properties, and ginger aids in digestion.
Low in Processed Sugars: While tagines often have a sweet undertone, thanks to ingredients like dates, apricots, or raisins, they typically don’t contain high amounts of processed sugars. The natural sweetness from fruits offers a healthier sugar alternative.
Controlled Sodium Levels: Homemade tagines allow you to control the salt content, making it easier to create a dish that’s flavorful without being overly salty.

However, it’s essential to note the following:

Portion Control: Like any dish, moderation is crucial. While tagines are nutritious, it’s essential to consume them in reasonable portions, especially if they contain higher-fat ingredients or are paired with bread or couscous.
Variations: The health benefits of a tagine can vary based on its specific recipe. For instance, a tagine rich in red meat and lacking vegetables might not be as healthful as one brimming with veggies and lean protein.

In conclusion, Moroccan tagines can be a healthy addition to one’s diet, especially when made with a balance of protein, vegetables, and beneficial spices. As always, it’s essential to enjoy them as part of a varied and balanced diet.

Moroccan Lamb Tagine recipe

5 from 2 votes

Recipe by Jan Vasil Course: Dinners, Lunches, Recipe bookCuisine: MoroccanDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

hours

Moroccan Lamb Tajine dinner recipe

Cook Mode

Keep the screen of your device on

Ingredients

Metric US

4 4 lamb loin chops (these are mini T-bone steaks)
6 cloves 6 garlic
5 5 cm piece of fresh ginger
1 tablespoon 1 paprika
2 teaspoons 2 ground cumin
2 tablespoons 2 butter
1 large 1 onion
1 Pinch 1 saffron
1/4 teaspoon 1/4 cayenne pepper
1 tablespoon 1 tomato puree
1 1 whole cinnamon stick
2 teaspoons 2 grated ginger
10 pieces 10 dates
20 g 20 raisins
Seeds from 1/2 of pomegranate
Coriander leaves for garnish
Salt & Pepper

Directions

Soak the raisins in a hot water for at least 30 minutes. Deseed the dates and chop roughly. Peel the onion and the garlic and chop finely. Grate the fresh ginger and take out the seeds from the pomegranate. Set aside.
Cut off all the excess fat from the lamb chops and season it generously with salt and pepper. In a small bowl, combine garlic, fresh ginger, paprika, and cumin, and smear over the meat. Leave at room temperature to the season for at least an hour or wrap in a foil and refrigerate overnight.
Heat up the bottom of the Tagine over medium-high heat. Add two tablespoons of butter, saffron, cayenne pepper, and a pinch of salt. Cook for 5 minutes or until softened. Stir in the tomato puree and cook for another 1 minute. Lower heat to medium, add seasoned lamb chops and cook with onions until meat and onions are lightly browned (around 10 minutes). Turn the meat from time to time.
Preheat your oven to 200°C.
Add to the meat the whole cinnamon, dried ginger, and chopped dates, and stir. Pour over with water so the meat is almost fully covered. Bring to a simmer and then cover with the lid.
Place into the oven and bake for 30 minutes then lower the temperature to 170°C. Check the water level and add more water if it is below the meat. Bake for another 1 hour. Also, you can check the water level from time to time to prevent burning.
Once the meat is ready, sprinkle with soaked raisins, add pomegranate seeds, and chopped coriander leaves.
Serve with couscous and enjoy 🙂

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u003cstrongu003eWhat is the significance of the tagine pot in Moroccan cuisine?u003c/strongu003e

The tagine pot, made of clay or ceramic, is not just a cooking vessel but a symbol of Moroccan culinary heritage. Its unique conical lid allows for steam to circulate, ensuring that the ingredients inside remain moist and flavorful. The slow cooking in a tagine melds flavors together and creates a tender dish with a concentrated essence.

u003cstrongu003eCan I make Moroccan Lamb Tajine without the traditional tagine pot?u003c/strongu003e

Yes, you can! While the tagine pot offers a unique cooking experience, you can use a heavy-bottomed pot or Dutch oven as an alternative. Ensure the pot has a tight-fitting lid to keep the steam and flavors locked in.

u003cstrongu003eWhat cuts of lamb are best suited for this dish?u003c/strongu003e

Lamb loin chops or shanks are often recommended due to their tenderness and flavor. However, you can use other cuts like the shoulder, which becomes incredibly tender when slow-cooked. The choice of cut may vary based on personal preference and availability.

u003cstrongu003eHow can I make my Moroccan Lamb Tagine vegetarian or vegan?u003c/strongu003e

For a vegetarian or vegan version, replace the lamb with hearty vegetables like eggplant, zucchini, and bell peppers. Chickpeas or lentils can also be added for protein. Ensure you use a vegetable broth instead of meat broth to keep it authentic to the vegetarian or vegan preference.

u003cstrongu003eHow do I store leftover Moroccan Lamb Tagine?u003c/strongu003e

Leftover Moroccan Lamb Tagine can be transferred to an airtight container and stored in the refrigerator for up to 3-4 days. For longer storage, consider freezing it. Before serving, reheat it on the stove over low heat, adding a little water or broth if it’s too thick.

September 8, 2023 4 comments

All Recipes Appetisers Recipe book Vegan Recipes

Delicious Roasted Potatoes with Herbs: A Vegan Delight.

by Jan Vasil September 8, 2023

written by Jan Vasil

Indulge in the golden delight of perfectly roasted potatoes, seasoned with nature’s finest herbs. This recipe will guide you through each step to achieve a crisp exterior paired with a fluffy inside, guaranteeing a side dish that steals the spotlight at any meal.

Whether you’re a seasoned chef or a kitchen novice, let’s embark on this flavorful journey together!

What herb to put on roasted potatoes?

Herbs can elevate the simple roasted potato to gourmet heights. Popular choices include:

Rosemary: With its woody and fragrant aroma, rosemary pairs perfectly with potatoes.
Thyme: Its subtle minty flavor complements the earthy taste of potatoes.
Parsley: Fresh parsley can be sprinkled over roasted potatoes for a burst of color and fresh flavor.
Oregano: This herb imparts a slightly bitter and pungent taste, making potatoes even more flavorful.
Sage: Its robust flavor profile stands out, especially when used with buttery potatoes.
Dill: Fresh or dried, dill brings a tangy brightness to roasted potatoes.
Garlic: While not an herb, freshly minced garlic or garlic powder can be added for an extra kick.

How to make herb roasted potatoes?

Ingredients:

Medium-sized potatoes, washed and cut into desired size
2-3 tablespoons of your chosen herbs (fresh or dried)
2 tablespoons of olive oil or the oil of your choice
Salt and pepper to taste

Instructions:
Preheat your oven to 200°C (390°F).
In a large mixing bowl, combine the olive oil, herbs, salt, and pepper.
Toss the potato pieces in the herb-oil mixture until well-coated.
Spread the potatoes in a single layer on a baking sheet.
Roast in the oven for 40-50 minutes, turning occasionally, until golden brown and crispy.
Serve hot.

Is it necessary to boil potatoes before roasting?

No, it’s not strictly necessary, but parboiling potatoes before roasting can speed up the cooking process and help achieve a fluffier interior. When parboiled, the outer layer of the potato becomes rough, allowing for a crispier exterior when roasted.

Why aren’t my roasted potatoes crispy?

Several factors can prevent potatoes from becoming crispy:

Overcrowding: Potatoes need space on the baking sheet. When too close together, they steam rather than roast, leading to a softer texture.
Insufficient oil: Oil helps in crisping up the exterior. Ensure potatoes are well-coated.
Oven temperature: A hot oven (around 200°C or 390°F) is essential for crispy roasted potatoes.
Excess moisture: If potatoes are washed before roasting, they should be dried thoroughly. Wet potatoes will steam instead of crisping up.

Which oil is best for roasting potatoes?

Different oils impart different flavors and textures:

Olive oil: Provides a rich flavor and is a classic choice for roasted potatoes.
Sunflower or vegetable oil: These have a neutral taste and can achieve a good crisp.
Duck or goose fat: Traditionally used for ultra-crispy potatoes, especially in festive dishes.
Coconut oil: Gives a slight coconut flavor and can be a healthier alternative.

Remember, the choice of oil can affect the final flavor, so choose based on the desired outcome and dietary preferences.

Delicious Roasted Potatoes with Herbs recipe.

5 from 2 votes

Recipe by Jan Vasil Course: Recipe book, Small bites, VeGaN mealsDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

5 pcs 5 medium-sized potatoes
1 tablespoon 1 dried thyme
2 tablespoons 2 sweet paprika
1/4 teaspoon 1/4 ground chili paprika
1/2 teaspoon 1/2 whole cumin seeds
150 ml 150 plant-based white yogurt
2 tablespoons 2 chopped spring onions
Salt and pepper to taste
2 tablespoons 2 vegetable oil

Directions

Set the oven to preheat at 190°C.
Start by peeling the potatoes and slicing them lengthwise.
In a mixing bowl, combine the dried thyme, sweet and chili paprika, cumin seeds, and vegetable oil. Season with salt and pepper.
Introduce the potato slices to this mix, ensuring they’re thoroughly coated with the herbs and spices.
Lay the seasoned potatoes on a baking tray.
Slide the tray into the oven and roast for about 45 minutes or until the potatoes achieve a golden hue. Remember to give them a stir after the 30-minute mark.
When serving, dollop with the plant-based yogurt and sprinkle with spring onions.
Relish the flavors!

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September 8, 2023 1 comment

All Recipes Recipe book

Aronia (Chokeberry) Juice Recipe

by Jan Vasil September 7, 2023

written by Jan Vasil

Aronia, also known as chokeberry, is a small, dark berry that is gaining popularity for its numerous health benefits. This juice recipe will provide you with a refreshing and nourishing drink packed with vitamins, antioxidants, and a unique tart taste.

Ever since I was a child, the taste and aroma of chokeberry juice have been etched in my memories. The reason?

My beloved grandmother. She would often share stories of how, in her youth, she’d pick fresh Aronia berries from the garden, transforming them into this delightful, nourishing juice. She believed not only in its refreshing taste but also in its myriad health benefits. Every sip was a testament to her wisdom, love, and care for our family’s well-being.

Choosing this recipe is my tribute to her legacy, a way to honor the traditions she passed down and share the benefits of this wonderful berry with others.

Related recipes:
Polish Plum Butter

What is Aronia Berry?

Aronia berry, commonly known as chokeberry, is a small, dark fruit from the genus Aronia. There are three main types of chokeberries – red, black, and purple. Among these, the black chokeberry (Aronia melanocarpa) is the most widely cultivated and consumed due to its higher nutritional content.

What Health Benefits Does Chokeberry Have?

Chokeberry, commonly known as Aronia, boasts a plethora of health benefits. Rich in antioxidants, especially anthocyanins, it plays a vital role in combating free radicals in the body, thereby potentially reducing the risk of chronic diseases. Its consumption has been associated with cardiovascular benefits, including reduced blood pressure and lower cholesterol levels. The berry also possesses anti-inflammatory properties that can alleviate bodily inflammation. Furthermore, its positive impact on digestive health can aid in minimizing the risk of ulcers, and its high vitamin C content fortifies the immune system, enhancing the body’s defense against illnesses.

High Antioxidant Levels: Aronia berries are rich in antioxidants, particularly anthocyanins, which help fight free radicals in the body.
Supports Cardiovascular Health: The berries are believed to reduce blood pressure, lower cholesterol levels, and enhance overall heart health.
Anti-Inflammatory Properties: Aronia can help reduce inflammation in the body.
Supports Digestive Health: Chokeberries can be beneficial for gut health and may help reduce the risk of ulcers.
Boosts Immune System: The high vitamin C content helps strengthen the immune system.

What is Aronia Berry Good For?

Apart from its health benefits, Aronia berries are versatile and can be used in a range of culinary applications. They can be eaten fresh, dried, or as a juice. They are also used in jams, jellies, wines, and baked goods. Due to their tart flavor, they pair well with sweet ingredients.

Where Do Aronia Berries Grow?

Aronia berries are native to North America but have been cultivated in Eastern Europe for decades. They prefer wet, acidic soils and are often found in wetlands, swamps, and along riverbanks. These hardy shrubs can withstand cold temperatures, making them suitable for northern climates.

How to Make Aronia Berry Juice?

Aronia (Chokeberry) Juice Recipe

5 from 4 votes

Recipe by Jan Vasil Course: Recipe book

Servings

servings

Prep time

minutes

Cooking time

hour

Cook Mode

Keep the screen of your device on

Ingredients

Metric US

2 cups 2 fresh Aronia berries
4 cups 4 water
2 tablespoons 2 honey or sugar (adjust to taste)
1 1 lemon (optional for added zest)

Directions

Place the freshly washed aronia berries in a spacious pot.
Add approximately 1 and 1/2 cups of chilled water to ensure the berries don’t scorch at the pot’s base.
Over a high flame, heat the mixture until it starts to bubble, remembering to stir constantly. Once it reaches a boil, lower the flame and let it simmer for roughly 30 minutes, ensuring you mix occasionally. As they cook, the berries will exude their rich juice.
Strain this liquid into a fresh pot, discarding the berry pulp. Introduce sugar as per your preference, aiming for a balanced sweetness to counteract the natural tartness. As you intermittently stir, bring the mixture to a boil once more.
Carefully transfer the boiling syrup into sterile bottles or jars.
Seal them right away and store them for future use.

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Tag @tasteisyours on Instagram and hashtag it with #polishfood

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FAQ

u003cstrongu003eIs the Aronia berry juice tart?u003c/strongu003e

Yes, Aronia berry juice is naturally tart, which is why it’s often sweetened with honey or sugar.

u003cstrongu003eCan I freeze aronia berries for later use?u003c/strongu003e

Absolutely! Aronia berries freeze well and can be used later for juices, jams, or other recipes.

u003cstrongu003eHow long does aronia berry juice last in the refrigerator?u003c/strongu003e

If stored in an airtight container, Aronia berry juice can last for up to a week in the refrigerator.

u003cstrongu003eAre there any side effects of consuming aronia berries?u003c/strongu003e

While aronia berries are generally safe to consume, it’s always a good idea to introduce any new food into your diet gradually and observe for any adverse reactions.

u003cstrongu003eCan I use dried Aronia berries to make the juice?u003c/strongu003e

Yes, you can rehydrate dried aronia berries in water and then follow the juice recipe. However, the flavor might be slightly different compared to using fresh berries.

September 7, 2023 0 comment

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