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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.
Green Bean Pasta a modern interpretation of the classic Italian dish, featuring crisp string beans, creamy quail eggs, spring onion emulsion, and a flavorful "No Bacon" twist, all topped with truffle and Violife Prosociano. It's a delightful fusion of textures and tastes.
Green Bean Pasta a modern interpretation of the classic Italian dish, featuring crisp string beans, creamy quail eggs, spring onion emulsion, and a flavorful "No Bacon" twist, all topped with truffle and Violife Prosociano. It's a delightful fusion of textures and tastes.
Break eggs into a sieve, leaving the egg yolks whole. Bring water with a little vinegar to the boil. Keep water just under boiling point, stir in wide circles
just before adding the eggs. Add the eggs and heat for 45 seconds. Remove the eggs and put them straight into ice water. Store chilled in water.
For the String Beans
Slice the string beans lengthwise with a peeler. Blanch and chill in ice water, then store.
For the “No Bacon”
Cut the mushrooms into small cubes. Fry in a good layer of Flora Plant B+tter until golden brown. Sieve and allow to cool on kitchen paper.
For the Hollandaise Sauce
Whisk eggs over bain marie with gastric until a creamy consistency. Heat the Phase and gently incorporate whilst mixing. Season with salt, pepper, and lemon juice, and transfer into a siphon. Keep warm.
For the Spring Onion Emulsion
Chop the spring onion roughly and add them to a thermo blender. Add Flora Plant B+tter to the thermo blender and heat whilst blending at 70°c until completely homogenized and smooth. Pour through a fine sieve and store in a squeezy bottle.
For Plating
Sweat chopped shallot in a little Flora Plant B+tter. Add the Pioppini and Morilles, and fry. Melt Flora Plant B+tter in a pan and reheat the string beans. Season, sieve and bring to the plate.
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Cooking time45 minutes
Preparation time15 minutes
Servings10 portions
