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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.
Clean the cucumber, apple, and celery.
Roughly cut them into pieces.
Press through a juicer, add the salt.
Set aside in the fridge.
Cucumber Crème
Transfer Violife Creamy and Violife Sour Cream into a blender, mix until smooth.
Add 100 ml of cucumber juice, salt, and algin powder.
Blend again until combined.
Refrigerate until use.
White Wine Vinegar Base
Place white wine, white wine vinegar, honey, and tarragon in a pan.
Reduce to 50% of the volume.
Let cool down, then sieve.
Reserve 50 g for the sesame vinaigrette and 50 g to marinate the melon balls.
Sesame Vinaigrette
Place the white wine vinegar base in a mixing bowl.
Slowly whisk in the olive oil.
Add soy, ponzu, and sesame oil one by one, stirring continuously.
Cucumber Gel
Juice the cucumber in a blender and strain through a sieve.
Mix in lime juice, salt, and pepper, then refrigerate.
Bring water to boil, add agar powder, and boil 1 minute while whisking.
Let cool slightly, then add cucumber juice mixture.
Transfer to a tray and refrigerate until set.
Once set, blend into a smooth gel.
Transfer to a squeeze bottle.
Melon Balls
Use a melon baller to make small balls from the cantaloupe and galia (2 per type, per person).
Keep separate and marinate in white wine vinegar base at least 2 hours in advance.
Courgette & Cucumber Balls
Use a melon baller to make small balls from cucumber and courgette (3 of each per person).
Marinate in sushi vinegar at least 2 hours in advance.
Apple Rounds
Slice 2 very thin slices of red apple.
Cut out 6 rounds using a 1 cm cutting ring.
Place in white wine vinegar base for at least 10 minutes.
Garnish
Roughly chop roasted hazelnuts.
Prepare borage flowers, cress, and cress leaves washed and ready.
Garnish plates before serving.
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Cooking time15 minutes
Preparation time30 minutes
DifficultyMedium
Servings10
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