Posts Tagged ‘vegan cooking’


July 25, 2016

Recently, I’ve found this great blog and podcasts about vegan diet and running – I’m really tempted by their one-year membership, which includes five different sets of vegan menus with shopping lists, videos and community. The trick is to subscribe to their newsletter with one email and then, when you think you’d like to buy their program, subscribe to the website again with a different account, so that they offer you their special price again. As you can see, I’m not sponsored by them to advertise this!

Here’s one of the motivational stories featured there

From Chicken-Fried Steak to 26.2 Miles on Plants: Wendy’s Story


July 24, 2016

Found this recipe in the August issue of the British edition of The Good Housekeeping Magazine but I skipped some ingredients and made it more spicy.

Preparation time – 40 minutes max. Serves 3-4 (14 rolls)


For the filling – 1 cucumber, 1 yellow pepper, 2 carrots (all julienne), 1 small iceberg lettuce (finely shredded), 14 sheets of rice paper, 100g fine rice noodles

For the sauce – peanut butter wizzed with some water plus soy sauce and lime juice to taste.

Cover the noodles with boiling hot water, cover, set aside for 4 minutes, drain and rinse in cold water.

Meanwhile, cut up the veggies and mix them in a large bowl with the peanut sauce.

Prepare a baking tray with warm water in it. Soak each sheet for 30 seconds. Place a bundle of peanut vegetables and some pasta in the middle, then fold tightly.

Serve with chili sauce.







July 24, 2016

Five years in the gourmet capital of Europe, my pregnancy and a year of intensive, almost attachment-style parenting left me with a new body – seven kilos heavier, with a deeper stoop, greying hair and other exciting details, which you only mention if you are a famous youtuber. Only that most female youtubers seem to be superwomen, who film instructions on how to groom your eyebrows with Dior over your home-made vegan breakfast after a 20k run and it’s only 7 in the morning.

These posts are meant for a completely different audience – people like me, who can’t afford Dior, nor fancy yoga clothes, who struggle to be vegan in a world of hostile carnivores (and emotional eating, and sheer laziness). People who have always chosen a good book over a run, or tried yoga only to find out their hands sweat too much to support them in the dog asana. Girls who don’t want a bikini-ready body because they would rather be in a library than sizzling in the sun.

Expect links to easy yoga videos, vegan recipes, creative mindfulness and me giving it all up in a matter of days. Enjoy the ride!



November 30, 2015

1/2 pokrojonego w kosteczke baklazana (reszte mozna zamrozic)

1 drobno posiekana cebula

2 dojrzale, drobno posiekane pomidory

3 lyzki kaparow

7 zielonych oliwek

garsc rodzynek

ocet winny

Zarumien baklazana. Odstaw. Zeszklij cebule, dodaj pomidory, poczekaj na sosik. Dodaj kapary, oliwki, rodzynki, 3 lyzki octu, 2 lyzki cukru i poczekaj, az sosik chwyci smak. Dodaj baklazana, poddus do miekkosci.