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

- 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 

- 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!
Buckwheat with chanterelles

- 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.

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