To say goodbye to the asparagus season, we bring you a delicious vegan recipe idea by Mickey Rotten. Served in tempura on truffle polenta with tarragon vinaigrette –that’s something nice and new. Especially that the we’ve eaten all other versions of asparagus – boiled, fried, in salad, with an omelette – already dozen times this season. Bon appetit!
We are launching a new recipe series “Artist’s Kitchen” by Anna Królikiewicz. She will share with you some meals inspired by the lives of artists, whom she especially values. She starts with Georgia, because, as she explains, she admires both her paintings and her lifestyle. In the new autumn issue of USTA Magazine, there is a special article dedicated to Georgia O’Keeffe. We have for you a teaser, a starter – several plant-based recipes straight from the 1950s, surprisingly avant-garde and whetting your appetite for the new issue and the article by Ania.
Since we have already experienced the first snow of the season, we decided to keep the cold atmosphere. Don’t worry, it’s just a white amaretto powder on a pumpkin muffin in the graceful shape of Fuji. A charming twist on the period between autumn and winter made by our irreplaceable Mickey Rotten. All completely vegan.
Be sweet and bold! Let’s make our own doughnuts instead of queening for them at the patisserie. This time we suggest doughnuts straight from Naples. Graffe are yeast doughnuts that are prepared with potatoes!
This week Mickey Rotten presents the recipe for a very unusual Mexican salsa straight from the small fishing village of Tabasco. And he serve it with a banally simple red lentil soup made somewhere on the border of taste zone between India and Thailand. As usual, the recipe is vegan. Admit that a little bit of sunshine and exoticism on the plate will be very useful to us today!
For hot days and warm nights, for summer picnics and parties – the orangeade. With sweet orange and sour rhubarb, aromatic mint and verbena and, obviously, the sparkles, which you can have either from water or water mixed with prosecco or cava. Recommended by Magadalena Święciaszek.