Sałatka Gajowego is a treat to your taste buds and a visual spectacle, perfect for any gathering. Whether hosting a grand feast or simply looking for a quick, nutritious meal before work, this salad will leave you craving more.

This dish combines the rustic tastes often found in a forest keeper’s spread. It’s not just flavorful but also effortlessly easy to whip up. The ensemble of ingredients creates a burst of flavors, from the smoky hints of prosciutto to the tangy kick of blue cheese. The unique blend of sun-dried tomatoes and spicy garlic sauce adds a zest that sets this salad apart.

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POLISH PLUM BUTTER (POWIDŁA)

Sałatka Gajowego (Forest Keeper’s Delight Salad)

5 from 1 vote

Recipe by Jan Vasil Course: AppetisersCuisine: PolishDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

10

minutes

Cook Mode

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Ingredients

Metric US

• 3 3 -4 handfuls of mixed greens

• 1 packet 1 prosciutto-filled tortellini

• Half a container of sun-dried tomatoes preserved in oil

• 50 50 -100g of your favorite blue cheese (e.g. Roquefort, Gorgonzola)

• Dressing:

• 1/4 cup 1/4 oil from the sun-dried tomatoes

• 1 tablespoon 1 raw honey

• 1 tablespoon 1 fresh lemon juice

• 1 teaspoon 1 mustard

• Seasonings: Salt, pepper, dried oregano

Directions

• Begin by cooking the tortellini as directed on its packaging. Once done, drain and allow them to cool.
• Lay out the mixed greens on a large serving dish.
• Neatly arrange the cooled tortellini over the greens.
• Drain the sun-dried tomatoes, slice them into fine strips, and scatter them atop the tortellini.
• Dice the blue cheese and sprinkle generously over the salad. (Use 50g for a subtle flavor or more for a richer taste.)
• For the dressing: In a mixing bowl, combine the sun-dried tomato oil, honey, lemon juice, mustard, and seasonings. Whisk until well-blended.
• Drizzle the dressing generously over the salad.
• Serve promptly and savor the explosion of flavors!

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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:

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

Vegan Pesto Pasta Recipes

1. Classic Vegan Pesto Pasta: Cook your favorite pasta, toss in vegan pesto, and garnish with cherry tomatoes and toasted pine nuts.
2. 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.
3. 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

1. Nuts: Pine nuts, cashews, almonds, and walnuts can add a crunchy texture and rich flavor.
2. Greens: While basil is traditional, you can also use spinach, kale, or arugula for varied flavors.
3. Veggies: Cherry tomatoes, zucchini, bell peppers, and olives complement the pesto flavor beautifully.
4. Proteins: Tofu chunks, chickpeas, or lentils can make your pesto pasta more filling.
5. Spices and Herbs: Red pepper flakes, black pepper, fresh parsley, or even a dash of vegan wine can elevate your dish.
6. 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

2

servings

Prep time

10

minutes

Cooking time

20

minutes

Quick and easy vegan pasta salad with basil pesto.

Cook Mode

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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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For example, this chicken is made with Parmesan cheese and the tomato sauce is made from fresh tomatoes. Altogether it has so much flavor and textures that it is very hard to describe. So the only thing which you can do is to try it by yourself. You will not regret that decision for sure.

The best chicken Milanese with spaghetti and tomato sauce

The best chicken Milanese with spaghetti and tomato sauce

0 from 0 votes

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

Servings

4

servings

Prep time

20

minutes

Cooking time

35

minutes

Cook Mode

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Ingredients

Metric US

• 2 cloves of garlic

• ½ a bunch of fresh basil

• Olive oil

• 400g of whole plum tomatoes, fresh or canned

• 2 chicken breasts

• 100g plain flour

• 2 large eggs

• 100g breadcrumbs

• 30g Parmesan cheese, grated

• 150g wholewheat spaghetti

• Vegetable oil for frying

Directions

• Peel and finely slice the garlic. Pick the basil leaves, then finely chop the stalks.
• Heat a tablespoon of olive oil in a pan over a medium heat. Add the garlic and basil stalks and cook for 2 minutes, or until golden.
• Add the whole tomatoes to the pan and crush them with a fork. Season with a pinch of salt and black pepper, reduce the heat to low and let it simmer for 30 minutes.
• Place the chicken breasts on a flat surface, cover with a sheet of parchment paper and beat to 5mm thickness with a mallet.
• Beat the eggs in a bowl until fluffy and add the half of the grated Parmesan into the breadcrumbs.
• Coat the chicken breasts in the flour, then the egg and finally in the breadcrumbs, until well coated.
• Heat up a bigger frying pan and then add a good drizzle of the vegetable oil. Fry the chicken breasts for 3-4 minutes per side, or until golden.
• Cook the spaghetti according to the instructions on the package, drain and add to the tomato sauce.
• Serve the pasta with slices of chicken breasts and sprinkle with chopped basil leaves and the second half of the Parmesan.
• Enjoy

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The best chicken Milanese with spaghetti and tomato sauce

Hi friends, I am back after Easter. The holidays were nice and besides all the travel I also managed to rest a bit. The only thing which was tough and kind of annoying was eating non-stop. And I am not saying here that I didn’t like the food, just that I ate 3 times more than I would on a normal day. But I guess that I am not alone

Nevertheless, I believe it is time to restart eating and do a short detox. For example, this easy VeGaN pasta salad is a perfect option. The preparation takes a maximum of 10 minutes (cooking the pasta takes 6 and cutting/chopping 4 minutes) and it tastes really nice Enjoy the recipe and take care. Ciao

Easy Vegan Pasta Salad with pesto and zucchini

Easy Vegan Pasta Salad with pesto and zucchini

0 from 0 votes

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

Servings

2

servings

Prep time

15

minutes

Cooking time

8

minutes

Refreshing, vegan salad

Cook Mode

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Ingredients

• 200g of cooked (canned) chickpeas

• 2 garlic cloves

• 1 handful of fresh mint leaves

• 1 handful of fresh oregano leaves

• 2 tablespoons of parsley leaves

• 250g zucchini

• 2 tablespoons of basil pesto (make sure it is vegan)

• 1 tablespoon of lemon juice

• 200g of pasta (I used fusilli)

• 1 tablespoon of olive oil

• 2 tablespoons of roasted seeds (e.g. sunflower or pumpkin seeds)

Directions

• Cook the pasta according to the instructions on the package.
• Meanwhile, your pasta is cooking cut the zucchini and slice the garlic. Heat up 1 tablespoon of oil and add the garlic, roast for 30 seconds, and then add the chopped zucchini. Stir well and roast for 5 minutes on medium heat.
• Finely chop the mint, oregano, and parsley leaves.
• Drain the pasta and place it into a bigger bowl. Add the pesto, roasted zucchini, chickpeas, and chopped green leaves, and drizzle with the lemon juice. Stir well and add the roasted seeds on top.
• Serve hot or cold. Enjoy

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Today I will share with you something really fast and delicious. This recipe also belongs to one of my favorites, especially when I have no clue what I should cook, or I have my lazy days To cook this spaghetti you really need only 5 ingredients (if I am not counting the salt then you need only 4) and 6 minutes of your time. Where you have to be a little bit careful is the amount of chili which you put in. If you put in more, then you can prepare yourself for a hell of a ride I made this mistake several times already so I know what I am talking about here. The only remedy for heat in your mouth is like 2-3dcls of cold milk or a huge bite of parmesan cheese Enjoy.

Spaghetti Aglio, Olio e peperoncino – easy, 6 minutes recipe

Spaghetti Aglio, Olio e peperoncino – easy, 6 minutes recipe

0 from 0 votes

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

Servings

2

servings

Prep time

3

minutes

Cooking time

6

minutes

Cook Mode

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Ingredients

Metric US

• 300g of spaghetti (I always cook for two and I use whole wheat)

• 4 cloves of garlic (if they are smaller, you can add 6 pieces)

• Bunch of fresh parsley

• Olive oil

• 1 red chili

• *Optional: grated parmesan cheese (or you can also use VeGaN parmesan cheese as well = recipe is here)

Directions

• Before you start to cut the ingredients place a bigger pot on heat and bring the water to a boil. Then peel and slice the garlic, deseed and slice the chili and thinly chop the parsley.
• Once your water is boiling add a tablespoon of salt and place in the spaghetti. Set the timer for 6 minutes and take a short rest. When you have only 3 minutes left until the spaghetti is “al dente”, heat up a good drizzle (2 tablespoons) of olive oil and add the garlic and chili. Roast until the garlic will start to get a slight brown color and add 1/2 of the parsley.
• If your spaghetti is ready, strain it and place it directly into the pan. Add the leftover parsley and mix well.
• Optionally you can add some normal or a VeGaN parmesan on top. Enjoy

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