Author: Bernadett Vanek
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That carrot taco
I love vegetables. They carry beauty, substance and endless possibilities when it comes to cooking. I am challenged and inspired by them in ways I never thought possible. Somehow they make my brain work all the time and I cannot seem to get enough of them. I did a pretty long stage at Rustic Canyon…
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Fermented pickles
I know almost all of us love pickles. Right? Especially the fermented ones. Because there is a difference when you get a pickle with fermentation. Ordinary pickle has vinegar to achieve the sour taste. Vinegar by default blocks fermentation. Which means, using vinegar you will have sour pickle without the benefits and flavor of fermentation.…
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A glimpse into the life at Otium LA
Otium in Downtown LA is a contemporary restaurant with gorgeous space inside and outside next to the art museum, The Broad. “It is designed to be a social restaurant with an open kitchen merging indoor and outdoor spaces. The restaurant’s name, Otium, has its roots in Latin, a word that is meant to emphasize…
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Floral and herbal vinegar
There is not really a complex recipe for making floral or herbal vinegar. You will need to follow only a few steps to make sure you get the most out of your chosen flowers or herbs. For best results always pick flowers that are fully blossomed and not yet started to fade. You can use…
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Spring time fava and garbanzo scotch egg
Scotch egg was absolutely one of my favorites when we lived in England. I have been thinking about making a vegetarian version of it for a while now, and asparagus season seemed to be the best time for this experiment. Because we all know it. Asparagus, egg and breadcrumb go hand in hand in perfect…
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Roasted shishito peppers
I have the pleasure to get hold of these very pretty looking peppers for a long season here in California. First they appear in April and there is more and more of them as we are moving into the summer. I love everything hot and spicy, so I feel lucky when I pick one and feel…
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Nasturtium tacos
In the world of edible flowers maybe nasturtium is the tastiest. Its leaves have a stronger peppery taste than the flowers, and some flowers might carry sweetness too. The flowers are definitely a great addition to any salads, for pop of color and spice. The leaves look beautiful on any plated dish. When it comes…
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Pea and stinging nettle gnudi
Hi Everyone! Sorry for being away a bit long from my blog and not to be sharing new recipes with you. I have been very busy with moving and finishing my raw vegan studies at Matthew Kenney Culinary. But now I am back! Probably those of you following me on Instagram, saw that I found…
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Raw plant based beet brownie with chantilly and kumquat
Hi Everyone! This is just a quick post of the recipe of my final project dessert at Matthew Kenney Culinary. I have just finished the course, and this dessert, which my husband found so amazingly good, is definitely worth a quick post here, because Valentine Day is coming… And some of you might want to make…
born under the sun 