09 December 201712 July 2019 EVENTSVegan Christmas Monika Brzywczy If you are wondering what can be served on the Christmas table instead of carp and pâté, we invite you to our pre-Christmas fair, which will take place on the 16 of december on third floor of the MYSIA 3 department store.
08 December 201712 July 2019 RECIPESRed lentils soup with cabbage in salsa chiltepil Monika Brzywczy 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!
07 July 201612 July 2019 EVENTSUsta – the vegan issue Monika Brzywczy Here it is - the newest, summer issue of the USTA Magazine dedicated to plants. We present the edible and toxic ones, growing in paintings and in the wild. We describe them from the cultural, scientific, historical and practical angle. The most renowned Polish vegan chefs introduce their dishes, theatre director Grzegorz Jarzyna talks about how he plants trees at night in Warsaw, and the planter family Majlert show us their roots. We also prepared a guide to the best vegan restaurants in the world.
18 May 2016 RECIPESRisotto with asparagus Monika Brzywczy We have already mastered the basic version of risotto with asparagus – the one with white wine or cider. This year we try to work it up and we cook it with martini, lemon zest and fresh tarragon. The effect is marvellous – this is one of the best risottos we have ever had – congratulations Mickey Rotten!
20 September 201512 July 2019 RECIPESTagliatelle with roasted figs, mushrooms and hazelnuts Monika Brzywczy How's the mushroom season? The USTA Team is currently in Scandinavia, where the hats tempt us in the forest and stalls. That's why Mickey Rotten decided to join in his series of recipes announced before walnut with chanterelle mushrooms in a delicious tagliatelle. He added generously a bit of figs, because there are such amounts of them in the grocery stores, that it's hard to resist. But the dish tastes as well only with mushrooms or chanterelles. If you will have some vegan peanut butter left, you can also use it for a sandwich or pancakes for breakfast the next day.
03 August 2015 RECIPESTomato! Monika Brzywczy Half of the holidays is behind us, market stalls are full of fruit and vegetable. It’s not easy to decide which ingredient to choose as the theme of the August recipes by Mickey Rotten. Finally he decided to choose the tomato and this month the tomato will be the leitmotif of our Monday vegan cycle. For a good start, refreshing gazpacho with Mexican accent. It will surprise you with smoky notes of grilled vegetables, sweet coconut cream with a delicate taste of jalapeno peppers and pieces of juicy pineapple and healthy avocado. Enjoy your meal of the week!
27 July 201512 July 2019 RECIPESBROAD BEANS PANNA COTTA WITH BITTER ORANGE MARMALADE Monika Brzywczy Today we end the July series of broad beans in the lead role. There remains for us nothing else, just to show that you can also make a delicious dessert with this ingredient. The delicate flavor of broad beans is a contrasts to the bitterness of an orange and a hint of hazelnut.
13 July 201512 July 2019 RECIPESCOLD JAPANESE DASHI WITH BROAD BEANS, SHISO AND BLACK CUMIN Monika Brzywczy USTA crew is traveling through Japan. We are visiting restaurants and amazing markets and shops with so many varieties of products that we want to get down on our knees. Meanwhile, Mickey Rotten proposes a quite simple summer soup inspired by Japanese flavors, easy to make in Polish conditions: ocean fragrant icy dashi. Perilla and cumin flavors are in harmony with delicate broad beans, which is the main ingredient of his recipes this month.
26 May 2015 PEOPLE, PLACESJE SUS: a culinary revelation Monika Brzywczy On the Taczaka Street in Poznan, there is a new vegan restaurant. Flag flapping in the wind and herb and vegetable garden invite passers-by to climb a few steps and visit the JE SUS.
16 March 2015 RECIPESMALAYSIAN LAKSA WITH CAULIFLOWER AND OYSTER MUSHROOMS Monika Brzywczy Laksa is the essence of Asia. It’s a mix of flavors of Indonesia, Thailand and China. Coriander, coconut, ginger, lemongrass, tamarind. We know it especially in the version with shrimp and fish sauce. Mickey Rotten serves his Malaysian-vegan version, where the shellfish is replaced by vegetables, and fish sauce by limes. It will be perfect for colds and Monday weakness!
