Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.
Discover mouthwatering plant-based recipes perfect for any occasion! From hearty mains to tantalizing desserts, elevate your culinary experience with our diverse collection of occasional plant-based dishes.
Our passion is to help food service professionals, from chefs to bakers and baristas to adopt their menus towards more plant-based dishes that are good for their kitchen, diners, and our planet.
A global average meal today has a carbon footprint of 1,6 kg CO2e. To meet the Paris Agreement goals, we need to change our eating habits and reduce the average carbon footprint per meal to 0,4 kg CO2e. Replacing dairy products with plant-based alternatives is a good way to reduce your carbon footprint.
200 ml Flora Professional 31% plant-based dairy cream alternative
0.3 toe garlic
20 g mustard l'ancienne
0.3 lemon juice
100 ml sunflower oil
salt & Pepper to taste
For the salad
700 g Little Gem leaves
200 g Violife Prosociano
For the croutons: Cut the crust off the sourdough bread. Cut into equal 1cm squares. Fry in a pan with altis until golden brown. Bake in the oven for an additional 5 minutes for extra crispiness.
For the roasted chickpeas: Take off the skin of the chickpeas. Mix & season the chickpeas with Altis, smoked paprika and salt. Roast in the oven for 20-25 minutes at 176 degree celsius. Let it cool completely.
For the king oyster bacon: Cut the mushrooms in fine brunoise. Deep fry the mushrooms in sunflower oil, and dry on paper. Drizzle with a little soy sauce, smoked paprika and smoke aroma. Dry in the oven.
For the dressing: Mix all the ingredients with a hand blender until smooth consistency. Add salt and pepper to taste.
.svg?iar=0&rev=ea81351dd87448d68cc5b9960255e88c){kind=icon}
Cooking time30 minutes
Preparation time15 minutes
Servings10 portions
