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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.
A global average meal today has a carbon footprint of 1,6 kg CO2e. To meet the Paris Agreement goals, we need to change our eating habits and reduce the average carbon footprint per meal to 0,4 kg CO2e. Replacing dairy products with plant-based alternatives is a good way to reduce your carbon footprint.
• Cook the lentils like risotto.
• Blend half and mix in a blender until you have a nice farce.
• Mix with the other half. If the farce is too thin add the
xanthan gum to thicken.
• Season with Violife Prosociano and finely chopped estragon, salt, and pepper.
• Take one sheet of wonton and wet it with some water.
• Add some filling and put a second wonton sheet on top.
• Make sure you close the ravioli well with no air bubbles in it
For the pea puree
• Make a puree in a blender until nice and smooth.
• Pass through a fine sieve and season with lemon zest, salt and pepper.
For the cloud
• Melt the butter, till 60°C [watch the temp], add the juices and the sugar.
• Blend with a hand blender until you have a nice cloud.
For garnish / plating
• Cook the ravioli for 3 minutes until the pasta is soft.
• Put some pea puree in the middle of the plate.
• Add some asparagus tips on the puree.
• Put the cooked ravioli on top.
• Garnish with the other ingredients.
• Finish with the Cloud of lemon.
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Cooking time3 minutes
Preparation time1 hour
Servings10 portions
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