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Recipe of the month: Chia-Açai Pudding

Looking for a delicious and healthy breakfast or snack that's quick to prepare? Try this Chia-Açai Pudding! It's easy to make, requires just a few ingredients, and can be prepared in advance. Perfect for busy mornings or as a tasty treat anytime.

Ingredients:

chia açai

Instructions:

  1. Blend the dates and milk:
    • Add the pitted Medjool dates and almond milk to a high-speed blender.
    • Blend until the mixture is smooth.
  2. Combine remaining ingredients:
    • Add the chia seeds, banana, açaí puree, and maple syrup (if using) to the blender.
    • Blend again until the mixture is smooth and thick.
  3. Refrigerate or serve:
    • Pour the mixture into four jars or glasses.
    • Refrigerate for later use or enjoy immediately.
  4. Add toppings:
    • Top with your favorite toppings. Granola and fresh fruit or berries are great options!

Tips:

  • For additional sweetness without using maple syrup, add more dates.
  • Feel free to substitute the banana with other fruits like blueberries or strawberries.

Enjoy this nutritious and delightful Chia-Açai Pudding, whether you're at home or on the go!

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(Gluten free) Harissa pasta

raw pasta

This month's recipe is suitable for everyone. Are you gluten intolerant? Try this recipe with our gluten free Tortiglioni pasta. It's organic, delicious and high in protein!

Ingredients: (for 4 portions):

  • 4 garlic cloves
  • 80g. to 100g. of Tortiglioni or any pasta of your choice
  • 2 onions
  • 1 jar of grilled bell peppers
  • Harissa paste. Start with 3 tablespoons and add more for the heat
  • 1 can of coconut milk
  • 2,5 dl homemade cashew milk (or 1 more can coconut milk)
  • 4 tbsp nutritional yeast
  • Few handfuls leafy greens like spinach, Swiss chard or kale

Instructions:

Prepare Ingredients:

    • Chop the onions into small cubes and mince the garlic.
    • Drain and chop the grilled bell peppers into small cubes.
harissa pasta

Cook Base:

    • Heat some olive oil in a large saucepan over medium heat.
    • Add the chopped onions and cook until golden brown.
    • Add the minced garlic and chopped bell peppers, cooking for a few more minutes until they get some color.

Build the Sauce:

    • Add the harissa paste, nutritional yeast, grated lemon zest, Italian herbs, paprika powder, black pepper, and salt to the saucepan. Mix well.
    • Pour in the coconut milk and cashew milk, mixing thoroughly. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes.

Cook the Pasta:

    • Meanwhile, boil the pasta according to the package instructions.

Finish the Sauce:

    • Add the leafy greens and frozen peas to the sauce, stirring until the greens are wilted and the peas are heated through.
    • Finish with a squeeze of lemon juice, then taste and adjust seasoning with more harissa paste and salt if needed.

Combine and Serve:

    • Mix the cooked pasta with the sauce until well coated.
    • Serve immediately, topped with vegan parmesan.

Enjoy your flavourful and nutritious (gluten free) Harissa Pasta!

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Soy Mince and Chickpea Burger Patties (Gluten-Free)

This month's recipe is an easy and fun preparation to make together as a family. Kids will love participating in the process! Take note:

Ingredients:

Marinade:

burgers

Instructions:

  1. In a large bowl, combine soy mince, vegetable broth, and ground flax seed. Gradually add all the marinade ingredients, ensuring thorough mixing to incorporate everything. Allow the mixture to marinate while preparing the vegetables.
  2. Peel the onion and carrots, then blend them in a food processor. Add the blended vegetables to the bowl.
  3. Blend the boiled chickpeas until smooth, then add them to the bowl.
  4. Blend the gluten-free oats into a fine powder and add them to the bowl along with the rice flour.
  5. Mix the ingredients thoroughly and let the mixture sit for 15 minutes. Taste and adjust seasoning with salt if necessary. The dough should be moist but firm and moldable. If it's too dry, add some mayo or water; if too wet, add blended oats or rice flour.
  6. Preheat the oven to 170°C and line baking tray(s) with parchment paper, drizzling a bit of oil on top.
  7. Measure 150g portions of the dough and shape them into patties with your hands or using a ring mold.
  8. Drizzle oil over the patties and bake for 15 minutes. Optionally, flip the patties halfway through baking for an additional 5-10 minutes, or until they're golden brown and firm.
  9. Enjoy the patties fresh or store them for later. They freeze well and can be easily reheated whenever needed.

Remember you can always find these delicious burgers available at our store!

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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.

Ingredients:

  • 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.

kale

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.

Ingredients:

  • 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:

Ingredients:

  • - 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
tofu
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 eatyammy.nl 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!

Ingredients:

 

Instructions:

  • 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.