Vegan recipes for autumn

We visited chef Maria Przybyszewska to try her delicious vegan meals made from local ingredients — perfect for autumn!
Monika Mróz
11.10.2023
image
Monika Mróz
11.10.2023
Autumn welcomed us not only with beautiful colors and cosy evenings at home, but also with the abundance of seasonal vegetables. We invited chef Maria Przybyszewska to prepare two seasonal vegan dishes exclusively for ÅOOMI. Next time you come home from work or school, buy some tasty vegetables at your local store and cook with dishes that will give you nourishment and joy!
Use the abundance of seasonal vegetables and prepare a nourishing vegan meal.
Turnip salad
- 1 small turnip
- 1 green bell pepper
- 1/2 of Mutsu apple
- a few black grapes
- 2 springs of dill

Sauce:
- 4 tbsp. of olive oil 
- 2 tbsp. of maple syrup 
- 2 tbsp. lemon juice 
- 1 tbsp. of soy sauce 
- a little bit of water for the texture 

Dukkah: 
- 4 tbsp. of sunflower seeds 
- 2 tbsp. pistachios 
- 2 tbsp. pumpkin seeds 
- 1 tbsp. fennel seeds 
- 1 tbsp. coriander seeds 
- 1 tsp. of salt 
- a pinch of sumac  

Peel the turnip and cut it into long slices with the use of a vegetable peeler. Add salt to the turnip so it softens. Slice pepper and apple, cut the grapes in half. Put all the ingredients in the bowl. In the meantime, prepare the sauce: mix all its ingredients in the cup, stir it well and add to the vegetables in the bowl. Roast the seeds for dukkah, and when they cool down, grind in a mortar. Sprinkle the salad with dukkah and sumac. It's ready to serve!
image
image
image
Buckwheat with chanterelles

Ingredients:
- 1 cup of buckwheat
- 25 of soy sauce for the buckwheat + 2 tablespoons for the chanterelles
- 4 tbsp. of olive oil + 2 tbsp. for the chanterelles 
- a handful of chanterelles 
- 1 tsp. of brown sugar 
- white pepper 
- for serving: fresh parsley and good olives

Cook buckwheat for 6 minutes, after that cover the pot and put on the side. On a pan, fry the buckwheat with olive oil and soy sauce. Separately, fry the chanterelles until golden brown (for around 6-7 minutes), add sugar and soy sauce, mix all together. Serve the buckwheat with the mushrooms, finely chopped parsley and olives.
image
image
image
image
image
image
image

Select for yourself:

READ MORE:

  • ÅOOMI w domu — Agnieszka Owsiany

    ÅOOMI Home Stories — Agnieszka Owsiany

    We visited artist Agnieszka Owsiany on a cold December day, and talked about her inspirations and creative practice over a hearty vegetarian meal she prepared.

    ÅOOMI Home Stories — Agnieszka Owsiany

    We visited artist Agnieszka Owsiany on a cold December day, and talked about her inspirations and creative practice over a hearty vegetarian meal she prepared.

  • ÅOOMI w domu —  Kate Borkowska

    ÅOOMI w domu —  Kate Borkowska

    Somewhere between all of her life roles, Kate Borkowska finds the space for small everyday rituals to recharge her batteries. We talked about them over a sweet breakfast in Kate's...

    ÅOOMI w domu —  Kate Borkowska

    Somewhere between all of her life roles, Kate Borkowska finds the space for small everyday rituals to recharge her batteries. We talked about them over a sweet breakfast in Kate's sun-filled Warsaw apartment.

  • ÅOOMI na świecie: Helen Cafe

    ÅOOMI in the World: Helen Cafe

    In this "ÅOOMI in the World" feature, we speak with Weronika Muszkieta, founder of Helen café and Projekt Rośliny. She shares her journey in building these creative spaces, the inspiration...

    ÅOOMI in the World: Helen Cafe

    In this "ÅOOMI in the World" feature, we speak with Weronika Muszkieta, founder of Helen café and Projekt Rośliny. She shares her journey in building these creative spaces, the inspiration behind them, and why ÅOOMI ceramics are a perfect fit for her new concept.