Broccoli Hearts

This recipe is taken from the book “Plantebaseret gourmet” (Plant-based gourmet) by chef Neel Engholm. This book is a great book to purchase if you are interested in how to make your regular vegan meals a little extra special, or you want to up your game in cooking. In this book, Neel really shows off what whole foods can, and how you can turn your simple vegetables into delicious meals, dressings, and snacks to cook for family and friends.

Blue Potato Salad

Tahini dressing

PLANT POWER Rhubarb Compote

Sweet & Delicious Rhubarb Compote

This vegan Rhubarb Compote is made to give you a summer vibe. The name Compote is derived from the Latin word compositus, meaning mixture. Originally a Compote is a dessert originating from medieval Europe. You can use it for a dessert with a topping or for breakfast on oats or waffles. The recipe is made by chef Neel Engholm.

Basil Vinagret

Fantastic & fresh vegan dressing without oil. Good for salads & to marinate different vegetables before going in the oven. The recipe is made by chef Neel Engholm. Basil is a tender herb in the mint family and is especially essential in Italian cooking, but is used in cuisines worldwide.

Golden Oatmeal

The PLANT POWER FOOD recipe on vegan Golden Oatmeal, which means oatmeal with turmeric. Recipe developed by chef Neel Engholm. Good for a heart-healthy & quick breakfast. Oats are an amazing Scandinavian food item!

Our Fermented Garlic Guide

What is this weird black-looking thing? It’s fermented garlic – also called Black Garlic! It is made from fresh garlic that has been fermented for a period of time at a controlled temperature as well as a controlled humidity. If you taste them you will get a surprise. It has a sweet taste, and its consistency is chewy and jelly-like.

Miso soup with noodles

This soup is based on miso, and if you don’t already know about miso, now is the time! Miso is a Japanese paste, mainly made from soybeans but can also be made with grains, rice, or barley. The miso is fermented with the use of koji mold. Miso adds umami flavor to dishes and is often used in Asian cuisines.