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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.
For the ice cream: Juice green tomato, cucumber and celery in a juicer. Add all other ingredients and infuse, chill overnight. Sieve and freeze in ice cream machine.
For the ceviche marinade: Mix lemon, lime, red pepper, red
onion, coriander and sushi vinegar. Juice granny smiths and
celery in a juicer, de-foam and add to the mixture
For the vegetable salad: Peel vegetables and slice thinly.
Marinade overnight under vacuum
Plating: Take the vegetable slices out of the marinade and bring to the plates, keep the marinade aside. Make a vinaigrette out of the marinade by mixing in a little olive oil. Mix the avocado with the vinaigrette and drizzle over the veggie slices. Add the cress and a quenelle of ice cream on top of the salad. Sprinkle with celtuce and fermented lime
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Preparation time1 hour
Servings10 portions
