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Recipe of the month: White Beans & Cashew Soup

white beans

The days are getting warmer and longer. Before the cold weather is completely away, try this recipe of creamy and hearty White Beans and Cashew soup.

The recipe is intended for 4 to 5 portions.


  • 2 onions
  • 4 cloves of garlic
  • 1 large parsnip
  • Approximately 700g boiled white beans (or 3 cans of beans)
  • Miso paste
  • Sunflower paste
  • Zest of fresh lemon

Start by peeling and cutting the onions, parsnip and garlic to small cubes. Heat up some olive oil in a large pot and throw in the chopped veggies and sauté on medium heat for about 5-10 minutes.

Add some salt, pepper, thyme and Italian herbs at this point to start infusing the flavours. Also peel some lemon and chop the zest to tiny cubes or strips and add to the pot.


Once the veggies have soften and are a bit translucent add the boiled beans*, some miso and sunflower paste, about 1-2 tablespoons each. Better to start with less first and add more later if needed.

white beans soup

At this point add a little bit of water to the pot and mix. The miso and sunflower paste needs to “melt" so make sure you mix around well to get rid of any lumps of miso or sunflower paste. Then add cashew milk**, enough to cover everything.

Let it simmer slowly for about 20-30 minutes, squeeze in some fresh lemon juice and check the taste. Add miso, sunflower paste or salt if needed.

Finish the soup with some chopped kale or spinach and enjoy.

Keeps well in the fridge and can be frozen too!

* If you choose to use dry beans, then soak them overnight, drain, rinse and boil until soft. I often soak and boil larger batch and I just freeze the leftover beans for next meal.

** Cashew milk is really easy to make at home too, all you need is 150g cashews per liter of water, pinch of salt and a good blender. Add the (pre-soaked) cashews, water and salt into a blender, blend full power a minute and that’s it.

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Recipe of the month: Almond Tosca Pie

This recipe brings memories from my childhood as I used to eat it a lot when I was a child: Almond Tosca Pie.

This is a quite simple and modest dessert, yet so tasteful! Back in days, it was very common in any party or venue. Actually, it's considered a classic Scandinavian dessert, known for its delightful combination of flavours and textures.

I had forgotten about this dessert for years, but I remembered it recently. I baked one immediately and memories flew back! I knew immediately that I wanted to have it in the Little Plant Pantry dessert assortment.


  • Base:
  • 4 dl flour (I use gluten free oat flour)
  • 1 dl almond flour
  • 2 tsp baking powder
  • 1 tsp cardamom
  • 0,5 tsp salt
  • 3 dl coconut sugar
  • 150 g vegan butter
  • 1,5 dl almond milk


  • Almond caramel:
  • 150 g vegan butter
  • 0,5 dl almond milk
  • 1,5 dl coconut sugar
  • 4 tbsp flour (I use gluten free oat flour)
  • 150 g blanched almonds
  • ½ tsp salt
almond tosca pie
almond tosca pie
  • 🍰  Prepare the Base:
    • Preheat the oven to 175°C and melt the vegan butter.
    • In a mixing bowl, combine flour, almond flour, baking powder, cardamom, salt, and coconut sugar.
    • Add the melted butter and the almond milk to the dry mixture and mix thoroughly.
    • Grease a round cake mold (26-28 cm diameter) or line it with parchment paper.
    • Pour and spread the dough evenly in the mold.
    • Bake for 20 minutes.
  • 🍰  Prepare the Almond Caramel:
    • In a saucepan, combine vegan butter, almond milk, coconut sugar, gluten-free flour, blanched almonds, and salt.
    • Bring to a boil and stirring occasionally.
    • Simmer until the caramel thickens. You can adjust the heat if it feels necessary.
    • If needed, remove the base from the oven and boil the caramel a few more minutes to achieve the desired thickness.
  • 🍰   Assembly and Final Bake:
    • Pour the almond caramel over the pre-baked base.
    • Return the pie to the oven, reduce the heat to 160°C, and bake for an additional 15-20 minutes.
    • Once done, sprinkle a few salt crystals on top for a delightful salted caramel flavour if you desire.

If you are curious about how it tastes, try it at our store first!

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New Products – Almond Snacks

vegan feta-almond pie

For almond fans we have a surprise: Pomi has been busy developing two new products based on almonds and they already proved to be a success last weekend. Take note!

  • Vegan feta - almond pie: the main ingredient comes from our popular almond milk. The pulp left after squeezing the soaked nuts doesn't go to the rubbish! Instead, it is used as a base and mixed with vegan feta cheese, spinach, different herbs and spices. The result is a creamy mix that goes to the oven on top of a puff pastry and garnished with pine nuts. Wait for a couple of minutes and you will get a crunchy and delicious savoury snack!

For the ones with a sweet tooth we have a Swedish traditional dessert:


Almond Tosca Cake: a delicious dessert that typically consists of a moist almond-flavored cake base topped with a layer of crunchy caramelized almond and sugar mixture.  The combination of the soft and moist cake base with the crunchy, sweet almond layer on top creates a delightful contrast in textures and flavours.

Our vegan version contains almond milk instead of regular milk and it is also gluten free. Available at our store and soon online!

Almond tosca pie
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Recipe of the month: Beetroot – Sweet Potato Soup

Beetroot – sweet potato soup

Enjoy the comforting warmth of this hearty Beetroot-Sweet Potato Soup – a perfect remedy for rainy lazy days and an excellent option for food preparation with the convenience of freezing for later. Recipe for 4 portions:


  • - Begin by peeling and chopping all the vegetables into small chunks.
  • - Heat a generous amount of olive oil in a large pot, creating a fragrant base for your soup.
  • - Gradually add the chopped vegetables to the pot, allowing them to mingle and infuse their flavours as they cook. Stir occasionally to create a harmonious blend.
  • - Once all the ingredients have joined the party in the pot, introduce an ensemble of spices – thyme, paprika, cumin, salt, and black pepper. Sauté for a few minutes, ensuring a symphony of aromas fills your kitchen!
  • - Cover the ingredients with water and bring the pot to a gentle boil. Allow the flavours to meld and intensify as the vegetables become tender.
  • - Once everything is perfectly cooked and softened, transform the mixture into a velvety texture with the help of a blender. For an extra touch of sweetness and creaminess, consider adding a splash of coconut milk.
Beetroot – sweet potato soup
  • - Enhance the taste profile with a dash of lemon juice for acidity, adjusting salt if necessary.
  • - Serve it with a sprinkle of toasted nuts or seeds for an added crunch, turning each spoonful into a delightful experience

Savour the heartiness of this Beetroot-Sweet Potato Soup – a soul-soothing creation that effortlessly combines simplicity with an explosion of flavours!

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Recipe of the month: Oven Baked Vegetables and Tofu

January brings us a very easy recipe to make, loaded with nutrients and colours to liven up this winter.

Start by choosing your favourite vegetables for this wholesome creation. In my rendition, I opted for a mix of potatoes, carrots, bell pepper, red onion, broccoli, cherry tomatoes, mushrooms, and our homemade tofu. There are no rigid measures for this recipe; simply use as much or as little as you desire. This versatile dish is perfect for meal prep or serving a larger group, and its preparation is wonderfully convenient.

Begin by leaving the peel on the potatoes and cutting them into substantial chunks. Halve the mushrooms and toss them together in a generously oiled large bowl. Enhance the flavour with a mix of cumin, garlic powder, smoked paprika, thyme, chili flakes, ground black pepper, and salt to taste. Spread this vibrant mixture evenly on a tray lined with a reusable baking mat or parchment paper, then bake at 200°C. Check and mix every 15 minutes, continuing until the potatoes are tender and boast a beautifully browned exterior.

baked vegetables
baked vegetables

While the first tray works its magic, prepare the subsequent trays. Peel and cut the carrots into sizable chunks, cube the tofu, and dice the red onion. Repeat the ritual: bowl, oil, spices, mix, spread on the tray, and bake at 200°C until the carrots are tender, and the tofu takes on a golden hue.

For the grand finale, cut the bell pepper and broccoli into generous pieces, leaving the cherry tomatoes whole. Repeat the process once more and bake at 200°C until the bell pepper softens, and the broccoli takes on a delightful colour.

Each tray of this vegetable medley can be cooled and stored for later enjoyment or easily reheated when you're ready for another round!

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New Collaboration – Eat Yammy!

eat yammy
eat yammy
eat yammy

We are very glad and excited about this new collaboration, since it involves parents and children!. Would you like to be able to cook easy and healthy recipes making your kids participants of this experience? Ekta, Founder and Creator tells us about her initiative:

"Yammy is a Food education company that was founded recently and strives to create a positive impact on kids health and enable them to live a mindful life starting early one through nutritious and tasty food, fun parties, play and insightful education"

"My name is Ekta, the founder of Yammy and I am supported by my awesome team who are equally passionate about this very critical mission."

By collaborating with the ingredients contained in each Yammy box, we are supporting an excellent initiative that, in addition to help improving the health and well-being of children, put parents and kids together around cooking and preparing healthy and delicious snacks.

Learn more on and join their newsletter to stay updated. Their Instagram account Yammy is now live with details on products and services to enchant your kids.

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Recipe of the month: Peanut butter – Chocolate Chip Granola

Peanut butter chocolate chip granola

This time, we bring a recipe which result you might have tried at our store: The Peanut Butter- Chocolate Chip Granola. Whether sprinkled over (vegan) yogurt, paired with (plant-based) milk, or simply enjoyed by the handful, this granola is a versatile treat for any occasion!




  • Create the nutty blend: In a pot, combine peanut butter, maple syrup, coconut oil, and cacao powder. Heat on low, allowing the mixture to melt slowly. Stir occasionally for a smooth consistency.
  • Enhance the flavour: Optionally, add spices like cardamom, cinnamon, or vanilla extract to boost the flavour profile of your granola.
  • Incorporate oats: Once melted, incorporate the nutty blend into the oats. Stir thoroughly to ensure an even coating.
  • Preheat and prepare: Preheat your oven to 140°C. Line a baking tray with a silicone mat or parchment paper for easy cleanup.


Peanut butter chocolate chip granola
  • Spread and bake: Transfer the granola mixture onto the prepared tray, spreading it out evenly. Bake for about 30 minutes until the granola achieves a crunchy texture and releases an irresistible aroma. Stir the mixture a couple of times during baking for an extra crispy result.
  • Cool and add chocolate chips: Allow the granola to cool completely before mixing in the chocolate chips, ensuring a perfect blend of textures and flavours.
  • Store in airtight container: Once cooled and mixed, store your Peanut Butter Chocolate Chip Granola in an airtight container to preserve its freshness.

Experience the joy of this homemade granola with our easy-to-follow recipe. It's an irresistible crispy combination of peanut butter and chocolate chips. Perfect for snacking, breakfast, or any time you crave a crunchy treat! But if you are curious about how it taste, you can find it always at our store in Oud West or online.

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Recipe of the month: Vegan Stroganoff with Soy Chunks

vegan stroganoff

Enjoy this culinary experience with our Vegan Stroganoff featuring soy chunks, a delectable dish designed for two. This hearty and satisfying recipe combines the rich, umami flavours of mushrooms and soy with a harmonious blend of spices and creamy textures, all while remaining entirely plant-based.



  1. Begin by dicing the onions, mincing the garlic, and finely chopping the chili pepper. Also, chop the mushrooms into small, bite-sized pieces.
  2. In a large pot, heat some vegetable oil over medium heat. Sauté the onions, garlic, and chili until they become translucent and develop a slight caramelization.
  3. At this point, introduce all the spices for an explosion of flavor. Add a few tablespoons of paprika, a tablespoon of smoked paprika, two teaspoons of garlic powder, jalapeño flakes (adjust to your preferred spice level), and a pinch of thyme. Season with salt and black pepper to taste.
  4. Stir the spices into the onion mixture and allow them to toast for a minute or two, releasing their aromas and infusing the dish with depth.
  5. Add the chopped mushrooms and soy chunks to the pot. Mix thoroughly to ensure the spices and flavors coat the ingredients. Add the tomato puree, crushed tomatoes, and a tablespoon of vegetable broth.
  6. Rinse the tomato cans with water and pour that water into the pot. You might need to add more water occasionally as the soy chunks absorb a significant amount of liquid during cooking.
  7. Enhance the flavor profile with a touch of ketchup and mustard, to your taste. A few tablespoons or more can be used, depending on your preferences. If you fancy a bit of tanginess, throw in some pickled onions.
  8. Elevate the umami with a few spoons of miso paste, contributing to the dish's depth and richness.
  9. Bring the mixture to a boil, then reduce the heat and let it simmer gently for at least 45 minutes to an hour. Stir regularly to ensure the flavors meld together harmoniously.
  10. Periodically taste the stroganoff and make adjustments as needed. You might find yourself adding more salt, mustard, or smoked paprika for that perfect balance.
  11. If you have fresh herbs like rosemary, thyme, or parsley, now is the time to incorporate them for an extra layer of freshness.
  12. To finish, swirl in some vegan sour cream or cashew cream, and serve your delightful Vegan Stroganoff with rice or creamy mashed potatoes.

Enjoy the delightful flavors of this vegan stroganoff, where sustainability meets deliciousness. Share this wonderful meal with someone special for an unforgettable culinary experience.

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Recipe of the month: Vegan Matcha Cookies

October brings us a recipe requested by several of our customers: Vegan matcha cookies! These cookies, in addition to being vegan, are gluten free. With this recipe you can get around 20 cookies of 10 cm diameter.


organic matcha culinary
matcha cookies
*In the store, we try to reuse as much as possible. In this case, we use the fresh pulp that remains from the homemade almond milk that we make and sell. But it doesn't matter if you don't have the pulp, you can replace it with almond flour for example.


Start by measuring all dry ingredients into a stand mixer bowl and mix them to combine. Add the almond pulp or almond flour, coconut oil and almond milk, mixing well. Let the dough rest for 20 minutes in the fridge until it gets firm enough to handle.

Make about 70 gram balls and press with your hand against the table to shape the cookies. You can bake some fresh dough and freeze the rest for later.

Finally, garnish the cookies with some almonds. Bake at 160° for 16-18 minutes, let it cool on a rack and enjoy!

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New Menu September

We begin the last quarter of the year with a new menu, which brings all the flavour of an autumn meal. Sit in our dining room or backyard if the weather allows and enjoy a delicious artichoke soup accompanied by our baked seed crackers. If you have more space, you can order our already classic lemony lentil curry!

Take a look in our Today's menu section, where you will find not only our homemade main courses but also our variety of desserts and snacks. Our kitchen is open from 11 a.m. to 7 p.m., Wednesday to Saturday. Sunday until 6 p.m!

You are very far from our store but would you like to try our menu? Find us at Thuisbezorgd, we deliver throughout Amsterdam. 🚲