Japchae is a famous Korean dish made of stir fried glass noodles and veggies cut in matchsticks. I used to eat that quite often back in Poland in my high school years. Back then however I was pretty sure it was a Chinese dish because we used to get this in little Chinese stands that were plentiful in my hometown Lodz. I usually treated myself with stir fried glass noodles with veggies during lunch time when I played hooky with my friends. I am not proud of skipping school but …

I have to admit, that even though I don’t eat meat, I don’t really eat much of vegetarian protein such as tempeh. I prefer eggs, beans and my favorite lentils. Today however I wanted to do an exception and make an Indian curry dish with tempeh. Tempeh fits perfectly to that type of dishes because it absorbs all the flavors and masala is a very flavorful dish with slightly sweet undertone and creamy sauce. The addition of potatoes is a perfect match because they don’t overpower the taste and the …

Isn’t this funny that people often think that just because you’re vegetarian, you can’t have a “normal” meal? They assume that all you eat is lettuce, fruits and beans. Well not exactly, there’s much more to that especially today when every supermarket offers a wide array of vegetarian products such as textured meat and soy burgers. I never was a big fan of textured, fake meat and the only products of that type I buy, are veggie burgers and soy sausages. I rather buy plain, firm tofu and add to …

Today in my week full of back to school vegetarian lunch options, I’m presenting Tofu Egg Style Salad Sandwich. That’s a good alternative for those of you who are either allergic to eggs, are vegan, watch cholesterol or simply don’t like eggs. Tofu is one of those amazing products that doesn’t have much taste on its own but acquires taste of whatever seasonings are used with it. I used turmeric which adds nice yellow color so the salad looks like an egg sandwich, Dijon mustard which usually is used in …

Being vegetarian sometimes is not easy. Especially when eating out or during barbecue season. Everyone’s grilling ribs or steaks and again the only option for you is store bough veggie burger. I personally don’t go crazy for them, prefer to make veg burgers myself. Great thing about homemade veggie or bean burgers is that you can prepare them ahead and take with you to a barbecue party to put on a grill. And they taste so much better than the store brands.

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Today is a very special post. No, not because the dish was inspired by Julia Child’s famous Beef Bourguignon but because today I made my first video tutorial. I also edited it by myself for the first time, so forgive me if it doesn’t look professional. It took some time and effort, preparing meal in front of the camera is slightly different. First of all everything has to look neat, no more dirty dishes around and spills on the kitchen counter. And editing takes a lot of time too, especially …

One of the things vegetarians turning vegan might miss the most are eggs. Eggs give so many possibilities. You can eat them fried, hard boiled, poached, as omlettes, in desserts and of course scrambled. Fortunately there’s a miracle ingredient out there, tofu. It can imitate meat or eggs in some recipes and scrambled tofu is a typical vegan breakfast.

Who said that caesar salad tastes good only with chicken? My version is with blackened tofu and together with lettuce makes a perfectly healthy and satisfying lunch. Tofu is an amazing substitute for chicken breast. Similarly to chicken breast,  tofu acquires taste of whatever seasonings  you use and can be used instead of chicken in most of the recipes.

I came back home today very hungry thinking what quick can I make myself for lunch. I opened the fridge, took out whatever veggies I found, rice, tofu and just made a stir fry. It’s so quick and healthy. I know Chinese places gave it a bad reputation since all that food is soaked in oil  and monosodium glutamate but if you make it at home, you have control over what you add. I never add more than 2 Tbsp of oil and if I’m cooking only for myself even …