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Polish red cabbage salad on a white plate, placed on wooden choping board and a dark navy kitchen towel.
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Surówka z czerwonej kapusty – Polish red cabbage salad recipe.

by Jan Vasil
written by Jan Vasil

Polish red cabbage salad or “surówka z czerwonej kapusty” is a very common dish on our table. I make it several times throughout the year on casual Sundays, birthdays, or at the beginning of autumn.

That’s the period when a red cabbage is already fully grown and harvested.

You might be interested:

Czerwona kapusta – Everything You Need to Know About Red Cabbage.

And I just like to eat it with my favorite autumn dish which is oven-roasted duck tights with easy potato pancakes or “lokše” in Slovak.

Nevertheless, since I live in Poland red cabbage salad is often eaten on Sunday lunches with Polish “schabowy” or other types of roasted meat.

The Polish red cabbage salad recipe is very easy and will take only a few minutes.

And how can you make the polish red cabbage salad?

Surówka z czerwonej kapusty - Polish red cabbage salad recipe.
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Surówka z czerwonej kapusty – Polish red cabbage salad recipe.

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Recipe by Jan Vasil Course: Recipe bookCuisine: PolishDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Total time

15

minutes
Cook Mode

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Ingredients

  • 1 medium head of red cabbage

  • 1 smaller onion

  • A handful of fresh dill

  • 1-2 tablespoons of mayonnaise

  • 5 tablespoons of apple cider vinegar

  • 1/2 teaspoon of sugar

  • Salt and pepper to taste

  • Optional ingredients – smaller apple, 1 medium carrot

Directions

  • Cut the red cabbage in half, remove the white middle part (root) and chop finely the rest.
  • Chop finely the onion and grate the apple and carrot if used.
  • Place everything into a bigger bowl and add the rest of the ingredients, mix well until everything is well combined.
  • Season with salt and pepper to taste.

Notes

  • You can store the polish red cabbage salad in a fridge for up to 3 days.
  • The apple cider vinegar is more gentle in taste than the regular vinegar so feel free to add more if needed.

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Polish red cabbage salad
Polish red cabbage salad, choped red cabbage salad on a white plate placed on wooden chopping board.

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All RecipesDinner RecipesLunch RecipesRecipe bookVegan Recipes

Easy, traditional Polish Pierogi (dumplings), VeGaN Style

by Jan Vasil
written by Jan Vasil

Pierogi (dumplings) are a very traditional dish made from dough and some kind of filling. In Poland, you can find hundreds of different versions. They can be filled with mushrooms, cabbage, minced meat, cheese, potatoes or even strawberries if you want the sweet version. Dumplings are cooked in a salty water and served directly from it. Or they can be fried afterward. I love the fried version because they have the yummiest crispy crust on them 🙂 And when the top is sprinkled with baked onion I can’t stop eating them 🙂

Today I will show you my own “mastered” version of Polish Pierogi’s 🙂 My dough is super elastic and the filling is vegan-friendly. But as I said at the beginning, they can be filled with whatever you like. So get creative 🙂

Easy, traditional Polish Pierogi (dumplings), VeGaN Style

Vegan polish pierogi
Easy, traditional Polish Pierogi (dumplings), VeGaN Style
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Easy, traditional Polish Pierogi (dumplings), VeGaN Style

0 from 0 votes
Recipe by Jan Vasil Course: Dinners, Lunches, Recipe book, VeGaN mealsCuisine: PolishDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

18

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 500g of all purpose flour (I used a 450 one)

  • 1/2 tbs of salt

  • 60ml of vegetable oil

  • 200ml of hot boiling water (boiled and left to cool for 3-5 minutes)

  • 500g of sauerkraut, rinsed in a cold water and chopped into small pieces.

  • 250g of mushrooms (I used white Champignons) chopped into small cubes

  • 3 tbs of olive oil

  • 2 onions, chopped into small cubes

  • Bunch of fresh parsley, finely chopped

  • Salt & black pepper for seasoning

  • 1 spring onion (but only the green part) chopped into thin slices under a 45° angle. You will need it for decoration 🙂

Directions

  • DOUGH: Mix the flour with salt and add the oil. Now add the hot water into the flour and mix well (if you are using your hands, be careful with the hot water). After a couple of minutes of dough-making, you should get a smooth and non-sticky dough.
  • Once it is ready, cover with a kitchen towel and leave to rest for 10-15 minutes.
  • Meanwhile, you can make the filling.
  • FILLING: In a pot heat up 2 tbs of olive oil and add 3/4 of the chopped onions. Fry until golden brown and then add the sauerkraut. Cook together around 10 minutes, or until the sauerkraut will get softer. Then take out from the pot and set aside to cool a bit.
  • In the same pot heat up 1 tbs of olive oil and then add the mushrooms. Roast until golden brown or until all the water will evaporate.
  • Mix the sauerkraut with the mushrooms and parsley. Season with salt and pepper and mix well.
  • PIEROGI: The dough should be ready now. Dust your working surface with a small amount of flour and place the dough on it. Roll out until you will get an approximately 0,2mm dough. Then take a glass or other round shaped tool (I used a metal ring for tartare 🙂 ) and cut out as many pierogis as you can. Later combine the leftover dough together and roll out again. Repeat until you will use all the dough.
  • Hold the cut pierogi dough in your hand, fill with the filling and close down with your fingers. If you don’t have a special “pierogi maker” use a fork to close it properly.
  • Cook in a salty water for around 7-8 minutes. If you want the fried ones, drain them well after cooking and set aside for 5 minutes. Heat up some vegetable oil, add the leftover onions and the cooked pierogi. Roast until pierogi will have a golden brown color and a crispy crust on top.
  • Sprinkle on top with the chopped spring onions.
  • Enjoy 🙂

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Pho Bo - a classic veganized
All RecipesDinner RecipesLunch RecipesRecipe bookVegan Recipes

The best Pho Bo – a classic veganized.

by Jan Vasil
written by Jan Vasil

Pho Bo – a classic veganized.

Hi, and welcome back to Taste Is Yours.

I am very happy that you came back as I will share with you another great recipe which I “veganized”. Today It will be a classic Vietnamese soup. Usually, it is made from beef bones broth, noodles, spices and thinly sliced beef meat. As I am still having my vegan days, I had to change the recipe and veganize it. And the result? A wonderful soup full of flavors great for cold autumn days. The soup is cooked in 30 minutes and serves 4 portions.

Pho Bo - a classic veganized

The best Pho Bo – a classic veganized.

The best Pho Bo - a classic veganized.
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The best Pho Bo – a classic veganized.

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Recipe by Jan Vasil Course: Dinners, Lunches, Recipe book, VeGaN mealsCuisine: VietnameseDifficulty: Easy
Servings

2

servings
Prep time

30

minutes
Cooking time

28

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 2pcs of star anise

  • 2 whole cloves

  • 1 cinnamon stick

  • 1L of vegetable bouillon

  • 1 small onion, diced

  • 2 garlic cloves, peeled and quartered

  • 1 2-inch piece of fresh ginger, julienned

  • 2 small carrots, julienned

  • 250g of shiitake mushrooms stems removed and thinly sliced

  • 1 tablespoon soy sauce

  • 2 green onions, sliced thin (I like to slice them at a 45-degree angle)

  • 2 small baby bok choy, sliced lengthwise into quarters

  • sea salt and pepper

  • 250g of cooked rice noodles

  • 250g of tofu, diced into 2cm cubes

  • sriracha sauce

  • lime slices from 1/2 of lime

  • bean sprouts

  • bunch of fresh coriander leaves

  • 1 tablespoon of vegetable oil

Directions

  • Heat up a pot and dry roast the star anise, cloves, and cinnamon stick. Stir for about 30 seconds and let the spices to relieve the aromas.
  • Add the vegetable bouillon, onion, garlic, and ginger. Cover with the lid and bring to a boil. Reduce the heat to low and cook for 15 minutes.
  • Add the carrots, shiitake mushrooms, soy sauce, and green onions. Cook for 10 minutes, then add the bok choy. Cook for 2-3 more minutes, or until tender. Add salt and pepper to taste.
  • Meanwhile, heat up 1 spoon of vegetable oil in a pan and add the diced tofu. Bake from all the sides until golden.
  • Place the cooked rice noodles into the bowls, then pour over with the pho. Put the baked tofu, bean sprouts, chopped coriander leaves, lime slices, and sriracha (it will add a nice spiciness) on top and serve.
  • Enjoy 🙂

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Pho Bo - a classic veganized

Pho Bo - a classic veganized

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WUZETKA (WZ), a traditional Polish dessert.
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WUZETKA (WZ), a traditional Polish dessert.

by Jan Vasil
written by Jan Vasil

When it comes to Polish desserts the most popular ones are Karpatka and Kremowka.

On the other hand, there is one more that should definitely be mentioned here. The dessert I am talking about is WZ, or in other words Wuzetka. The cake is really delicious, easy to make and all the family members will love it. Even kids 🙂

What is Wuzetka anyway?

Wuzetka is a simple cake made from 2 layers of chocolate sponges and a fluffy whipped cream between them.

The chocolate layers are made from flour, eggs, sugar, and cocoa. The whipped cream between the layers is made from double cream, powdered sugar, and gelatine. Thanks, to the gelatine the cream holds its shape and does not melt so quickly.

Once the chocolate sponge layers and the whipped cream are assembled, the top of the cake is soaked in either alcohol or black tea and then covered with a thin layer of jam or marmalade.

The top of the cake is covered with chocolate frosting and a whipped cream swirl is usually added on top of it. Sometimes you can find Wuzetka with the letters WZ on top.

Where does Wuzetka come from?

The history of Wuzetka started probably after the Second World War in Warsaw. One of the theories says that the name Wuzetka comes from the abbreviation WZC of the Warsaw Confectionery Plants (Warszawskie Zakłady Cukiernicze).

Another theory says that the name comes from the W-Z route in Warsaw. The W-Z stands for Wschód-Zachód which means East-West in English.

How to make Wuzetka?

WUZETKA (WZ), a traditional Polish dessert.
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WUZETKA (WZ), a traditional Polish dessert.

0 from 0 votes
Recipe by Jan Vasil Course: Recipe bookCuisine: PolishDifficulty: Easy
Servings

12

servings
Prep time

30

minutes
Cooking time

30

minutes

Wuzetka, is a traditional Polish dessert.

Cook Mode

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Ingredients

  • 7 eggs

  • 2/3 cup of good-quality cocoa powder

  • 2/3 cup of wheat flour

  • 1 cup of caster sugar

  • 1 L of cold double cream (I recommend the one with 36% fat)

  • 1/3 cup of powdered sugar

  • 20g of gelatine powder (you can also use a gelatine mixture for whipped cream)

  • 250g of plum jam or fruit marmalade

  • *Optionally: Black tea or some alcohol for soaking

  • 200ml of 30% double cream

  • 200g of dark chocolate

Directions

  • Separate the egg whites from the yolks. Beat the whites using a kitchen robot or mixer. Once the whites start to thicken, gradually add the caster sugar. The best is to add one teaspoon of sugar and then mix for around 30 seconds and repeat.
  • Continue mixing and gradually add the yolks one by one. Mix for 3 more minutes until the mixture is really fluffy.
  • Mix the cocoa powder with flour and add to the mixture through a sieve. Mix on low speed until well combined.
  • Prepare a baking tray 25 x 37 cm and lay a baking sheet on top. Transfer the mixture to the tray.
  • Bake in a preheated oven at 170°C for about 30 minutes. Once baked let it cool completely and cut it into 2 equal parts. Soak the top layer with black tea or alcohol and then spread a thin layer of plum jar or marmalade on top.
  • Pour the cold 36% double cream into a mixer and beat until hard. At the end add the gelatine or the gelatine mixture and mix for 1 more minute. Spread the whipped cream on top of the not soaked chocolate layer and place the soaked one on top of it.
  • Heat the 30% double cream in a smaller pot over low heat and add the dark chocolate to it. Mix until you get a nice and smooth chocolate cream. Let it cool a bit and then spread it over the top of the cake.
  • Let the cake and the chocolate frosting on top cool down completely, then transfer to the fridge.
  • The cake will last in the fridge for up to 7 days. If you will not eat it sooner of course 🙂
  • Enjoy.

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WUZETKA (WZ), a traditional Polish dessert.
WUZETKA (WZ), a traditional Polish dessert.
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traditional Hungarian bean soup
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Traditional Hungarian bean soup with smoked pork ribs.

by Jan Vasil
written by Jan Vasil

I remember this bean soup from my childhood. We used to make it during long autumn or winter days when there was some smoked meat and leftover bean left.

The recipe is very simple and does not require any deep cooking skills.

The only thing you will need though, is a good red paprika. Luckily, I was able to find one and even managed to do a small collab with the brand.

The Fajszi paprika is a Hungarian brand and their paprika is smooth, has almost vivid red color and ads strong paprika flavour to any dish. And this is valid for this soup too.

You might like:

Crackling scones – the best recipe for a Hungarian classic

Thanks to the paprika, the soup has nice red color and the taste is enhanced. Once you add it to the fried onion during cooking, you will know what I am talking about.

And how to make this traditional Hungarian bean soup?

Traditional Hungarian bean soup with smoked pork ribs.
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Traditional Hungarian bean soup with smoked pork ribs.

0 from 0 votes
Recipe by Jan Vasil
Servings

12

servings
Prep time

15

minutes
Cooking time

1

hour 

30

minutes

Simple and filling soup with smoked pork ribs and tasty red paprika.

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Ingredients

  • 1 kg smoked pork ribs (you can use smoked pork bones too)

  • 2 yellow onions

  • 250 g of white beans (use only dried one)

  • 1 table spoon of good red paprika

  • 2 carrots

  • 2 parsley roots

  • 1 clove of garlic

  • 1 tablespoon of salt

  • 2 tablespoons of vegetable oil

Directions

  • Soak the beans in cold water and leave for 12 hours or overnight. This step is very important as it allows the beans to soak with water and get tender. If you use canned beans they will fall apart during cooking and you end up having mash instead of a clean soup.
  • Clean the smoked ribs from any excess fat or broken bone pieces. Cut them into 5 cm wide pieces and set aside. Peel the carrots and parsley roots and cut lengthwise and then cut into smaller pieces.
  • Peel and chop the onions and garlic into medium size. Heat up a bigger pot over medium heat, add the oil and the chopped onions. Stir well and fry for about 5 minutes. Once the onions start to get translucent add the garlic and cook for another 5 minutes.
  • Now your onions should be brownish on the outside. Take the pot from the direct heat and add the red paprika. Stir well and place back on the heat. If you add the paprika while the pot is on the heat, it will burn and your soup will become bitter.
  • Add the cut carrots, the parsley roots, and pork ribs into the pot and pour over with 2-3 litters of cold water. Bring to boil and then reduce the heat to medium. Add 1 tablespoon of salt and cook for 60 minutes.
  • Add the soaked beans and cook for another 30 minutes. In case the beans are still hard to bite you can cook the soup for another 15-30 minutes.
  • Serve with rye bread and enjoy while warm 🙂

Notes

  • For the recipe use the best red paprika possible. I recommend to search for Hungarian one for a better taste.

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Traditional Hungarian bean soup with smoked pork ribs.
Hungarian bean soup
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Ptysie, Polish dessert from steamed dough.
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How to make ptysie? A delicious Polish dessert?

by Jan Vasil
written by Jan Vasil

Ptysie are one of the most popular Polish desserts. There are very simple and delicious.

But what are ptysie actually?

Ptysie, a Polish dessert from steamed dough.

Ptyś or ptysie is a confectionary made from steamed dough and usually filled with either meringue or whipped cream filling.

The name is coming from the French petit-choux which describes a shape similar to the head of a cabbage. Petit-choux was often spelled pti-szu in Poland and it eventually evolved to the name we know today – Ptyś or ptysie.

And how to make Ptysie at home?

Here is a recipe I’ve tried recently.

Ptysie, Polish dessert recipe.

How to make ptysie? A delicious Polish dessert?
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How to make ptysie? A delicious Polish dessert?

5 from 1 vote
Recipe by Jan Vasil Course: Recipe bookCuisine: PolishDifficulty: easy
Servings

4

servings
Prep time

30

minutes
Cooking time

30

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • Steamed dough:

  • 1 cup of water

  • 150 g of butter

  • 1 cup of flour

  • 5 eggs

  • Pinch of salt

  • 1 teaspoon of granulated sugar

  • 500 ml double cream, the best is the one with 36% fat

  • 1 tablespoon of powdered sugar

Directions

  • Steamed dough:
  • Pour 1 cup of water into a pot and add 150g of butter, a pinch of salt, and 1 teaspoon of sugar. Bring to a boil. Meanwhile, add 1 cup of flour to a bigger bowl and then pour over the content from the pot. Mix with a wooden spoon until all is combined and the dough starts to stick together. Once the dough is ready let it cool down a bit. 
  • Once cooled but not completely cold, start adding the 5 eggs one by one, mixing the dough all the time.
  • Transfer the dough to a confectionary bag and place the star shape ending on. Lay out a sheet of baking paper on a baking sheet and pour the dough into smaller (tennis ball) sized balls. Keep bigger distances between the balls as the dough will grow significantly during baking.
  • Bake the in the preheated oven for 20 minutes at 200ºC. After baking transfer to a cooling rack and leave to cool completely.
  • Whipped cream:
  • Pour the double cream into a bigger bowl and whip until hard peek. Add a tablespoon of powdered sugar and mix for a few more seconds.
  • Ptysie:
  • Cut the baked steamed dough lengthwise and fill it with the whipped cream. Dust with some powdered sugar on top and enjoy.
  • You can keep ptysie in a fridge for 3-4 days. (if they will last until then 🙂 ).

Notes

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Ptysie, Polish dessert.

Did you like the recipe?

Check out our Traditional Karpatka recipe.

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Traditional Polish pork loin with dried prunes.
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Traditional Polish pork loin with dried prunes.

by Jan Vasil
written by Jan Vasil

Pork loin belongs to very popular dishes in Poland. And I am not surprised why. The recipes are simple, doesn’t require any super cooking skills and they are really delicious.

Like this one.

Ok, in case you want to make the flavours to really stand out, I recommend to marinate the meat for few hours or in the best case overnight.

The marinate will give the meat a nice touch of spices and the prunes will soften it from the inside.

And how you can prepare it at home?

How to make the pork loin filled with dried prunes?

First of all you will need a nice cut of pork loin, dried prunes, some spices and a glass baking tray with a lid.

I recommend this one:

Pyrex 4937387 Essentials szklany prostokątny garnek wysoka odporność 4,3 l

Once the meat is ready you can serve with it a side dish of your choice. I strongly recommend either a cooked buckwheat or potatoes.

Enjoy 🙂

Traditional Polish pork loin with dried prunes.
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Traditional Polish pork loin with dried prunes.

5 from 1 vote
Recipe by Jan Vasil Course: Recipe bookCuisine: PolishDifficulty: easy
Servings

4

servings
Prep time

6

hours 
Cooking time

1

hour 
Cook Mode

Keep the screen of your device on

Ingredients

  • 1kg pork loin

  • 2 tablespoons of dried marjoram

  • 3 tablespoon of red paprika powder

  • 1 teaspoon of dried garlic

  • 2 tablespoons of vegetable oil

  • 1 tablespoon of flour

  • some water

  • 1 teaspoon of salt

Directions

  • First discard the skin from your pork loin. With a narrow and sharp knife cut a small hole (pocket) in the middle almost till the end. Do not cut the hole through the whole meat.
  • Fill the whole pocket in the meat with dried prunes.
  • In a bigger bowl mix together the dried marjoram, red paprika, salt, garlic powdered and vegetable oil. Place the meat inside the bowl and smear the marinate all over.
  • Cover with the wrapping foil and transfer to the fridge for several hours or leave overnight.
  • Once the meat is marinated and warmed to room temperature* preheat a bigger saucepan and add a drizzle of vegetable oil. Sear the meat from all the sides until brown so the pores will close before baking in the oven.
  • Bake the meat in a preheated oven at 190°C for 60 minutes*.
  • Serve the meat with cooked buckwheat or potatoes.

Notes

  • *Take our the meat from the fridge before baking. Warming it up to room temperature will prevent the meat from getting a thermal shock and getting hard to bite.
  • For every 1 kg of meat increase add 60 minutes of baking in the oven.

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The best Polish honey cake
All RecipesRecipe bookSweet Recipes

The best Polish honey cake with caramelised walnuts.

by Jan Vasil
written by Jan Vasil

Honey cake belongs to very popular Eastern European desserts. And as with many other cakes there are several types of it. In Poland for example, you can find a classic honey cake filled with thick butter cream, delicate honey cake with many layers like Marlenka, or honey cake with semolina cream.

Actually, the last one is one of the most popular nowadays.

And what so special about it?

Key to great honey cake is semolina cream.

As I mentioned earlier the honey cake is usually filled with thick butter cream. Once the cake is baked it is covered with foil for 1 or 2 days so the honey layers can absorb the humidity of the cream.

This cake is filled with semolina cream. Semolina gives it a lighter consistency and richer texture. To me personally this combination is really tasty.

So how you can make this honey cake at home?

Polish honey cake with caramelised walnuts and semolina cream.

The following recipe is made for 6-8 people, it is medium difficult and the preparation takes around 120 minutes.

What you will need?

  • best honeydew honey you can get
  • sieve
  • baking sheet
  • one sheet of baking paper
  • mixer
  • wrapping foil
The best Polish honey cake with caramelised walnuts.
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The best Polish honey cake with caramelised walnuts.

5 from 1 vote
Recipe by Jan Vasil Course: Recipe bookCuisine: PolishDifficulty: Medium
Servings

8

servings
Prep time

1

hour 
Cooking time

1

hour 
Total time

2

hours 

Traditional Polish honey cake with caramelised walnuts and delicious semolina cream.

Cook Mode

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Ingredients

  • The DOUGH:

  • 120g honeydew honey

  • 500g flour

  • 10g baking soda

  • 1 egg

  • 100g sour cream

  • 80g butter

  • Caramelised WALNUTS:

  • 80g sugar cane

  • 50g honeydew honey

  • 50g butter

  • 100g walnuts

  • Semolina CREAM:

  • 500ml full fat milk (3,2% fat)

  • 30g honeydew honey

  • 100g semolina

  • 200ml cream (30% fat)

  • 50g cocoa powder

  • 200g butter, softened

  • 50g powdered sugar

Directions

  • The DOUGH:
  • Heat up a small pan over medium heat and melt the butter with honey. Cook for several minutes until combined, remove from the heat and leave to cool down completely. Sift the flour and the baking soda through the sieve, add the egg, soured cream and the cooled butter/honey cream. Mix together.
  • Split the dough into 3 parts and roll each into 3-4mm thick circle. Lay out the baking paper on a baking sheet and place dough circles on top. *Note, you might be baking the dough in more than one turn. IMPORTANT: for now bake only 2 circles, you will bake the third one later with caramelised walnuts.
  • Bake the dough circles at 175°C for abut 12-13 minutes.
  • Caramelised WALNUTS:
  • Heat up a bigger pan over low heat and add the sugar cane, honey and butter. Keep cooking for around 2 minutes until the butter and sugar start to melt, and then add the walnuts.
  • Add the hot walnuts on top of the third dough circle and bake in the oven for 12-13 minutes at 175°C.
    Once baked, place on a cooling rack and let it cool completely.
  • Semolina CREAM:
  • In a pot combine the milk with honey and bring to boil, then add the cocoa, semolina and the cream. Bring to boil and remove from the heat. Cover the pot with the lid and leave to cool down completely. Once cold, mix with the mixer or kitchen robot.
  • Meanwhile the semolina cream is cooling, add the butter and powdered sugar to a bowl and mix with mixer or kitchen robot until you get a fluffy cream.
  • Now add gradually the cooled semolina cream to the mixed butter, and mix on a low speed until combined. Wrap the bowl with the wrapping foil and place into the fridge for 60 minutes.
  • Split the cooled cream into two parts and spread over the 2 baked circles. Place the third circle with caramelised walnuts on top and your cake is ready.
  • The cake tastes the best on the other day.

Notes

  • Baking the dough can take more time as you might be doing it in more turns than one. It depends on the size of the circles, your baking sheet and the oven capabilities.
  • You can keep the cake in the fridge for several days.

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The best Polish honey cake with caramelised walnuts.

Make sure you try out our other Polish desserts.

Papal cream cake or kremowka. – One of the best Polish desserts.
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Celery root puree with roasted beetroots (VeGaN)
All RecipesDinner RecipesLunch RecipesRecipe bookVegan Recipes

Easy celery root puree with roasted beetroots (VeGaN)

by Jan Vasil
written by Jan Vasil

Celery root puree with roasted beetroots (VeGaN)

Omnomnom 🙂 This is the only thing I can tell you about this dish. It is simply delicious 🙂 Also it is very easy to prepare and you need only several ingredients. The oven baked balsamic beetroots and the celery root pure are matching together perfectly and create a nice harmony. I strongly recommend this dish to all of you, not only VeGaNs 🙂

Celery root puree with roasted beetroots (VeGaN)

Easy celery root puree with roasted beetroots (VeGaN)

Easy celery root puree with roasted beetroots (VeGaN)
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Easy celery root puree with roasted beetroots (VeGaN)

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Recipe by Jan Vasil Course: Dinners, Lunches, Recipe book, VeGaN mealsCuisine: PolishDifficulty: Easy
Servings

2

servings
Prep time

25

minutes
Cooking time

50

minutes
Cook Mode

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Ingredients

  • 4-5 of medium-sized beetroots

  • 10 pieces of pearl onions (or any kind of small onions)

  • 4 tablespoons of olive oil

  • Salt & pepper

  • 2 tablespoons of balsamic vinegar

  • 1/2 tablespoon of maple syrup

  • 1 tablespoon fresh (or dried) thyme leaves

  • 1 tablespoon fresh (or dried) tarragon

  • 2 medium-sized celery roots

  • 1 can of coconut milk (400ml)

  • 3 cloves of garlic

  • 1/2 cup of water

  • greens for garnishing

Directions

  • Preheat your oven to 200°C.
  • Peel the beetroots and cut into cubes. Remove the skin from the onions.
  • Place the beetroots and the onions on a baking sheet, season with salt & pepper and add 2 tablespoons of olive oil. Stir well and place in the oven. Bake for 25-30 minutes, stirring once after 15 minutes.
  • In a small bowl mix together the herbs, balsamic vinegar, 1 tablespoon of olive oil and the maple syrup. Set aside.
  • Remove the skin from the garlic and chop finely. Peel the celery root and cut into bigger cubes.
  • Heat up one tablespoon of olive oil in a pan, add the garlic and roast for 1 minute. Add the chopped celery roots, pour in the coconut oil and the water. Bring to a boil then reduce the heat to medium and cook for 15 minutes.
  • Once the celery is cooked, mix well with a blender. You should get a nice and creamy puree. Season with salt & pepper and set aside.
  • When your beetroots and onions are baked, add the balsamic mixture, stir and place back into the oven. Bake for another 5 minutes.
  • Serve warm and enjoy 🙂

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The best recipe for Celefish – Zeleryba (VeGaN)

by Jan Vasil
written by Jan Vasil

Celefish | Zeleryba
Yes, it is true, vegans can make fish from celery 🙂 I have heard such a thing only a couple of days ago and it grabbed my attention so much that I wanted to try it at home as soon as possible. Once I did, I immediately knew why this dish is so popular. Even though it still might sound crazy for you, go and try it by yourself. Hopefully you will be positively surprised like me 🙂

And because it is almost the weekend, I will cut my story short and move to the recipe straight away 🙂

Áno, je to pravda. My vegáni vieme spraviť rybu zo zelera 🙂 Keď som o tom počul prvý krát tak to chytilo moju pozornosť neskutočne rýchlo. A keďže ja v kuchyni rád experimentujem, chcel som vyskúšať tento recept čo najskôr. Bol som veľmi zvedavý, ako je vôbec možné uvariť niečo takéto. Avšak hneď ako som zelerybu vyskúšal bolo mi úplne jasné, prečo je tento recept taký populárny. A nebojte sa, zjedia ho aj všežravci 🙂 

The best recipe for Celefish – Zeleryba

Celefish - Zeleryba
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Celefish – Zeleryba

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

4

servings
Prep time

20

minutes
Cooking time

25

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 1kg of celery root – 1kg koreňového zelera (ja som na 2 porcie použil 1 väčší kus)

  • 2L vegetable bullion – 2L zeleninového vývaru

  • 7 Nori sheets – 7 plátkov Nori

  • 2 tbsp of soy sauce – 2 lyžice sójovej omáčky

  • 4 pcs of bay leave – 4 bobkové listy

  • 2 pcs of allspice – 2 kusy nového korenia

  • 1 teaspoon of coriander seeds – 1 lyžička koriandrových semiačok

  • salt and black pepper – soľ a čierny mletý peper

  • non-dairy milk or water – rastlinné mlieko alebo voda

  • all purpose flour – múka

  • vegetable oil for frying – olej do vyprážania

Directions

  • Peel the celery and cut into 1cm slices (be careful with your fingers). In a bigger pot bring to a boil the vegetable bullion together with the bay leaves, coriander seeds, allspice, soy sauce and 2 pcs of Nori sheets. Once it is boiling place in the celery slices and cook until they will get soft. (15-20 minutes) – Za pomoci škrabky alebo ostrého noža poriadne očisti zeler. Potom ho nakroj na približne 1cm plátky. V hrnci ohrej zeleninový vývar a pridaj do neho bobkové listy, koriandrové semiačka, nové korenie, sójovú omáčku a 2 plátky Nori. Keď vývar vrie tak do neho vlož zelerové plátky a var až kým zeler nezmäkne. Zaberie to približne 15-20 minút. 
  • Take out the cooked celery and leave to cool down for a couple of minutes. Meanwhile cut the leftover Nori sheets into approximately 5cm stripes. Prepare two bowls. Pour the milk (or water) into one and the flour into the second one. – 
    Uvarené zelerové plátky vyber a nechaj vychladnúť. Medzitým nakrájaj zvyšné plátky Nori na asi 5cm pásiky a priprav si dve misky. Do jednej daj rastlinné mlieko (alebo vodu) a do druhej múku. 
  • Season each slice of celery with salt and pepper, then wrap around with the Nori stripe. When the Nori sheet is soft, place the slice into a bowl with flour and dust from both sides. Repeat with all the celery slices. – Okoreň zeler soľou a čiernym peprom a potom obaľ tenkým plátkom Nori. Obalený zeler ponor na chvíľu do mlieka (aby Nori zmäklo) a potom obaľ v múke z oboch strán. Zopakuj so všetkými zelerovými plátkami.
  • Heat up the vegetable oil in a frying pan and fry the celery slices for about 2-3 minutes from both sides. – Vo väčšej panvici si ohrej olej a peč zelerové plátky po dobu asi 2-3 minút z každej strany. 
  • Serve with potatoes, vegetable salad or bread. Enjoy 🙂 – Zelerybu podávaj so zemiakmi, šalátom alebo pečivom. Dobrú chuť 🙂

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