Our guide to homemade kombucha
Our guide to homemade kombucha
So, you want to start brewing your own kombucha?
Let’s walk you through it.
Broccoli Hearts
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.
Read more “Broccoli Hearts”
Blue Potato Salad
Blue Potato Salad
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.
Read more “Blue Potato Salad”
Tahini dressing
Tahini dressing
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.
Read more “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.
Read more “PLANT POWER Rhubarb Compote”
Basil Vinagret
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.
Read more “Basil Vinagret”
Golden Oatmeal
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!
Read more “Golden Oatmeal”
Our Fermented Garlic Guide
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.
Read more “Our Fermented Garlic Guide”
Miso soup with noodles
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.
Read more “Miso soup with noodles”