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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.
Drizzle Purple sprouting broccoli and Baby carrots with olive oil, salt and Pepper. Place a clove of garlic roast in and roast in a hot oven for about 8 mins.
Wash and tear off the kale from the stem. Drizzle with olive oil, Lemon juice, salt and pepper. Massage into the kale and allow to wilt leaves. Cook Bulgur wheat in 400ml of salt water. Cook until water has evaporated. Cool and fluff grains apart with a fork.
Bring white vinegar and caster sugar to a boil, remove from heat. Thinly slice the banana shallots and place in the liquid with the peppercorns. Allow to cool. Drain the chickpeas, toss in the smoked paprika, Cajun spice blend, a drizzle of olive oil and one grated clove of garlic. Roast in a hot oven for 10 minutes. Season with salt to taste.
Break up a whole block of Violife Greek white cheese and add to a blender with one lemon zest, a splash of lemon juice, lemon black pepper, salt, Flora Plant based cream. Blend until combined a smooth. You may wish to add more cream to get the consistency you need. Toast omega seeds in a hot pan.
For the herb dressing, take a half bunch of the coriander and parsley, one clove of garlic, lemon juice, olive oil and salt and pepper and blend. Adjust consistency with olive oil or lemon juice and season to taste.
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Cooking time15 minutes
Preparation time15 minutes
Servings4 portions
