Recipe Catalog
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The recipe is taken from the book "Geography to Taste. Latvia" by Nika Ganich.
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A pie in the coconut 4D format: it uses coconut oil, coconut flour, coconut milk and crispy coconut chips all at once. The fluffy cream resembles a sophisticated version of the filling of a Bounty chocolate bar, and to avoid an overdose of sweetness in the pie, the base is made from rolled oats, which has a lot of crunch and almost no taste.
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30
Potato pies with brynza and beet-sour cream sauce are the embodiment of comfort and warmth of home cooking. Their roots go back to European traditions where potato dishes hold a place of honor on the table. The tender, slightly crispy potato dough envelops a juicy filling of spicy brynza, garlic, and aromatic herbs. This harmonious combination of tenderness and rich flavor is complemented by the beet-sour cream sauce that adds fresh, sweet-creamy notes with a hint of garlic spiciness. The pies are perfect for lunch or dinner and can be served as a standalone dish or with hot meat or chicken broth. They pair excellently with seasonal vegetables and fresh herbs, creating a gastronomic symphony of flavors. Each serving is filled with the warmth of home and inspiration from classic European cuisine.
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The recipe was shared by Perelman People vegan chef Kirill Gubin. A complex dish using molecular cuisine.
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This refreshing vegan salad is inspired by Pan-Asian cuisine, combining simple yet flavorful ingredients. Chickpeas and corn add heartiness and a mild sweetness to the dish, while cherry tomatoes bring brightness and a slight tang. Avocado contributes a creamy texture, and red onion adds a spicy note. Fresh basil completes the aroma palette with its exquisite spice. Extra virgin olive oil enhances the natural flavors, while salt and black pepper balance all components. This salad is perfect for a light lunch, snack, or as an accompaniment to a main dish. It is rich in protein, healthy fats, and vitamins, making it not only delicious but also a nutritious choice for health-conscious individuals.
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An elegant vegan paraphrase of shawarma from the inhabitants of the Veganutye corner in "Depot". Everything looks simple, but it was invented with a clear understanding of taste and balance: fresh vegetables and sweet and sour pickled cucumbers are hidden under thin lavash , the red spicy adjika adds spiciness, avocado not only plays the role of an oily layer, but also brings the right dose of vegetable fats. Before getting into the shawarma, the tofu is quickly fried until golden brown and complemented with hummus with its deceptive meatiness - if not the most accurate copy of fried chicken, then something very similar is obtained.
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This exquisite European recipe combines tender chicken fillet, sweet beetroot, and creamy avocado, creating a harmony of flavors and textures. Avocado, rich in healthy fats, serves as the base of the dish, turning into a smooth puree. The combination with beetroot adds natural sweetness, while boiled chicken fillet contributes nutrition and lightness. Notes of onion and eggs enhance the flavor richness, while mayonnaise adds creaminess. This dish not only pleases the eye with its color contrast but is also an excellent choice for a light dinner or original appetizer. It can be served as a standalone dish garnished with pieces of chicken or complemented with fresh vegetables and herbs for even more freshness.
5
2
60
Beet and avocado smoothie is a health elixir filled with vibrant colors and freshness. Its roots trace back to detox food trends, where beet is known for its cleansing properties, and avocado adds richness and a creamy texture to the drink. Strawberry and apple provide natural sweetness, while celery adds a light note of freshness. Lemon juice enhances the flavor, making it more expressive. This smoothie is the perfect morning drink that fills you with vigor and energy. It can be used as part of a balanced diet or as a refreshing snack after a workout.
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This exquisite salad combines the tenderness of roasted pumpkin, the sweet freshness of beetroot, and the creamy texture of avocado, creating a harmonious blend of flavors. Its roots trace back to European cuisine, where the balance of healthy and rich ingredients is valued. Roasted pumpkin takes on caramel notes, beetroot adds a rich earthy tone, and avocado contributes creaminess. Spinach brings a light freshness, while pine nuts and balsamic cream finish the dish with savory accents. This salad is perfect as a light lunch or elegant appetizer, delighting not only with its taste but also with its picturesque presentation. It is a true gastronomic symphony where each note sounds bright and expressive.
11
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60
Lemon pie has a crumbly texture, it is sour, not at all sweet and at the same time very satisfying - a small piece will give you the strength to survive from breakfast to lunch or from lunch to dinner. You can use any plant milk in it, and instead of cane sugar, take agave syrup. You can't think of a better one for a coffee break, which is usually done on the run.
10
8
60
The recipe is taken from the collection of recipes by Nastya Ozerova.
11
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50
Fruit and berry sorbet is a light and refreshing treat inspired by French culinary traditions. Its history begins in the art of making frozen desserts, where the natural sweetness of fruits is revealed without added sugar. This sorbet, made from bananas, strawberries, and raspberries, has a rich fruity flavor and creamy texture due to the freezing and blending process. The delicate combination of berry tartness and banana softness makes it perfect for summer enjoyment. Suitable for vegans and those pursuing a healthy lifestyle. Ideal as a standalone dessert or as an addition to fresh fruits and nuts. The ease of preparation makes it accessible to anyone who appreciates natural products and the sophistication of French flavors.
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Recipe taken from the book "Geography to taste. Latvia" by Nika Ganich
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180
Recipe from Alexandra Belegova, owner of the waffle shop "Zhön".
14
6
60
Ossetian pie with beet greens and cheese is a traditional dish of Ossetian cuisine that combines the aroma of fresh herbs and the tenderness of melting suluguni cheese. This pie symbolizes home comfort, hospitality, and ancient culinary traditions of the Caucasus. For centuries, Ossetians have made pies with various fillings, but the combination of beet greens and cheese gives the dish a special zest and lightness. The crispy golden crust hides a juicy soft filling inside, while butter adds tenderness to the taste. This pie is perfect for festive gatherings as well as everyday dinners. It is wonderful when warm but retains its flavor even when cooled down, remaining tender and aromatic. A true delight for lovers of traditional Caucasian cuisine!
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