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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.
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.
For the no-liver Pâté: Sweat the shallot with garlic and herbs in Phase clarified. Add the mushrooms and sauté until cooked. Add brandy and Flambé. Add cooked lentils and warm through. Combine together with the rest of the ingredients and add to a kitchen processor.
For the plant-based brioche: Mix flour, sugar, gluten, and yeast. Add water, Flora plant b*tter and salt. Knead the dough and add Flora plant b*tter. Form a ball and allow the dough to rise for one hour at 27 degrees Celsius. Divide into portions of 85g. Wash with egg replacer. Rise for 35 mins at 27 degrees Celsius. Bake for 30 mins at 175 degrees. Allow to cool and cut brioche.
For the cranberry compote: Cook the cranberries with orange juice, zest and sugar until soft. Allow to cool.
For the vegetable lasagna: Blanch carrot & carrot. Cut out disks of the carrot, green cabbage, and pears. Staple each disk on top of each other and in-between layers pipe a dot of no-liver pate
Plating: Bring vegetable lasagna to plate. Pipe a dollop of no-live pate and garnish with lettuce and cress. Put the brioche on the plate and garnish with cranberry compote.
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