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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.
• Make the marinade twice (one is for the brunoise, one for the
drying step).
• Cut 1 1/2 melon in brunoise and marinate for a minimum of 3 hours,
better overnight.
• Cut the other half melon in big chunks and marinate for 3 hours.
• Take the chunks out of the marinate and dry for 3 hours at 60°C.
• Drain the cut watermelon.
For the tartare
• Chop all the ingredients for the garnish.
• Mix the marinated and drained melon with the garnish items.
• Set aside and let get cold before serving
For the avocado mousse
• Blend the avocado until you have a smooth mousse in the blender.
• Season with salt, pepper and tabasco.
• Fill in a piping bag.
For the filo dough crackling
• Put 3 layers of dough with melted Violife together.
• Add between every layer.
• Roll out thinly.
• Cut out some holes.
• Pre heat oven to 160°C.
• Bake between oven trays until nice and brown
For plating
• Put the avocado mousse in the glass.
• Add the tartare and dried melon brunoise.
• Add a couple of salad leaves.
• Put the crackling on top.
• Finish with some lettuce, herbs and seeds.
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Preparation time10 minutes
Servings10 portions
