Main Courses
Burgers with millet and spinach
Made By: Izzy Whitesnow
Recipe ingredients
  • 1 glass of cooked spinach
  • 1 glass of cooked chickpeas
  • 1 glass of cooked millet
  • ½–¾ glass of oat flakes
  • 2 tablespoons of oil
  • 2 tablespoons of linseeds
  • 2 tablespoons of yeast flakes
  • 3 garlic cloves
  • 1 onion
  • Salt and pepper
How to make it
Fry onion and garlic. Smash chickpeas with a fork and add spinach. Next add cooked millet, ground linseeds and oat flakes. Mix up all the ingredients adding the rest of the things from the list. Let it stand for 20 minutes. Form burgers and bake them for 20 minutes, then flip to another side and bake for another 10minutes in temperature 200’C. Eat with a bun and plenty of vegetables.
Stuffed cabbage
Made By: Donata Sobania-Byczkowska
How to make it
Stuffing made of buckwheat, black rice, onion, dried wild mushrooms, carrot, leek, parsley and egg.… Make small balls and wrap each one in a cabbage leaves. To make a sauce use water after soaking mushrooms and vegetable stock. Thicken it with chicory inulin. Finish off with dill. Bon appetite?
Millet with broccoli
Made By: Magdalena Kacperczyk
Recipe ingredients
  • 1 glass of cooked millet
  • ½ glass of sundried tomatoes
  • broccoli
  • 2-3 handful of coriander
  • Cayenne pepper
  • Dried coriander
  • curry
  • Italian herbs
  • 1/3 glass of water soaked cashew nuts
  • 1 garlic clove
  • 2-3 tablespoon of lime juice
  • 1 tablespoon of mustard
  • 4-5 tablespoons of water
How to make it
Chop corriander finely. Cut broccoli and tomatoes into small pieces. Add millet and mix up all the ingredients. Blend all the ingredients for dressing. Season to taste. Enjoy!
Cauliflower curry with black rice
Made By: Donata Sobania-Byczkowska
Recipe ingredients
  • 1 cauliflower
  • 2 tomatoes
  • 1 onion
  • 3 garlic clove
  • 1/5 red chilli
  • 1/2 teaspoon of turmeric
  • 2 tablespoon of coconut oil
  • 1 tin of coconut milk
  • a pinch of cinnamon
  • 1/2 glass of water
  • salt
  • black rice
  • roasted sesame
  • Fresh corriander
How to make it
Divide cauliflower into smaller pieces. Remove skin from tomatoes and chop them. Onion, garlic, chilli, turmeric and cinnamon with few drops of water blend into a smooth paste. Fry paste on coconut oil. After few minutes add coconut milk and tomatoes, water and salt. After few minutes add cauliflower and cover the pan with lid. When cauliflower is cooked serve it with black rice and sprinkle sesame and lots of fresh coriander. Rozgrzewamy olej kokosowy i dodajemy pastę. Enjoy!
Stuffed mushrooms, spelled groats and red cabbage salad
Made By: Donata Sobania-Byczkowska
…Kolejna propozycja obiadowa;) ?Kasza orkiszowa, pieczarki nadziewane i surówka z czerwonej kapusty…
Recipe ingredients
  • red cabbage
  • beetroot
  • leek
  • celeriac
  • carrot
  • apple
  • parsley
  • salt and pepper
  • olive oil ( I add garlic and rosemary olive oil)
How to make it
Mushroom stuffing: sundried tomatoes, garlic, parsley, slice of gluten free bread. We blend all ingredients and stuff mushrooms with it. You can use vegan or goat’s cheese on the top if you use it. Enjoy!
Baked vegetables salad
Made By: Donata Sobania-Byczkowska
Recipe ingredients
  • pumpkin
  • beetroot
  • green beans
  • sweet potatoes
  • carrot
  • fresh rosemary
  • a little bit of lemon juice
  • pumpkin seeds
How to make it
Vegetables medley (pumpkin, beetroot, green beans, sweet potatoes and carrot) with fresh rosemary, with a little bit of lemon juice and pumpkin seeds. After baking serve vegetables on spinach beetroots leaves and pour garlic and rosemary olive oil. Enjoy!
Made By: Donata Sobania-Byczkowska
Czy któraś z Was miałaby ochotę na sycylijski bigos:) tzw Caponatę. Zdrowy i bardzo prosty przepis
Recipe ingredients
  • 4 tablespoons of olive oil
  • 2 celery sticks
  • 2 red onions
  • 500 g aubergine
  • 1 garlic clove
  • 5 tomatoes
  • 3 tablespoons of green olives
  • salt and pepper to taste
  • fresh parsley
How to make it
Chop all the vegetables. Warm up olive oil and fry for few minutes celery sticks and onion. Next add aubergine and cook it until it changes color. Add tomatoes and pressed garlic. Cook it under cover for about 10 minutes. Add olives and season. Serve decorated with plenty of fresh parsley. Enjoy!