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Miso Making Workshop

We continue with our series of workshops, this time with a very special one. This is the first workshop we host related to food: miso making!

Get ready to dive into the world of homemade miso and learn a rich tradition that has nourished Japan for centuries. Hiro, founder of Choro Koji Fermentation and expert miso maker will guide you in the process.

The workshop starts with an informative lecture, followed by a delicious tasting. The most exciting part comes after: hands-on workshop! Finally, you will go home with 500g of miso paste to ferment.

No experience is needed, just your wish of spend a great time learning the art of fermentation!

Make a space in your agenda and take note:

  • When: Monday 15th April
  • Time: 18h to 21h
  • Where: at Little Plant Pantry dinning room.
  • Language: English

Get your ticket here!

miso making workshop
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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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New Product – Tempeh!

We are happy to announce that from March onwards we have started to collaborate with our friends from Boonzaak who make delicious and very special tempeh.

The main ingredient used in their tempeh is the North Dutch white Krombek bean, one of the few Dutch white bean varieties left in The Netherlands. It is characterized by its soft taste and creamy texture. The fermentation process brings these features out nicely, giving at the same time a salty note.

But what tempeh is? Tempeh is a traditional Indonesian food product that is made originally from fermented soybeans. The fermentation process gives a firm texture and a nutty, earthy flavour. It can be considered as a superfood as it is known for being a rich source of protein, vitamins, and minerals. It is also known for its nutritional benefits and is often used as a meat substitute in vegetarian and vegan diets.


Apart from soybeans, tempeh can be made from other grains and legumes, like the Krombek bean used by Boonzaak.

You can use tempeh in many different ways: it can be grilled, stir-fried, steamed, or used in a variety of dishes such as sandwiches, salads, stews, and more! But it's better to experiment with different marinades, sauces and cooking methods to discover your favourite way to enjoy it. It's a versatile ingredient that can adapt well to various flavours and cuisines.

You can find the tempeh at our store in 250 grams pieces. It come frozen and plastic free! You can also order online and pick up later!

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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 Collaboration – Wheat.Pray.Love

Have you heard of Wheat.Pray.Love? If not, you've missed a lot! Sherilyn and Joey are the co-founders of this start-up that is dedicated to producing the most delicious and homemade seitan you will find in town.

Their paths crossed in 2016 and since then they embarked on a plant-based journey together. On the way discovered "this epic thing called seitan".  They started making their own version. After 3 years of perfecting their crafting skills, they are finally happy with the result and want to share. And so was born, Wheat. Pray. Love!

"Our mission is to simplify plant-based cooking and to hopefully inspire others to eat more plants. The ultimate goal is to create a better world collectively, for all animals, human and non-human alike", they say.


But what is seitan really? Seitan is a meat substitute made from gluten, the protein found in wheat. The process of making seitan involves washing wheat flour dough with water to remove the starch, leaving behind the elastic gluten.  The result is a dense and hearty texture that is seasoned and cooked, creating a chewy and protein-rich meat alternative.

Due to its high protein content, seitan is often considered a valuable source of plant-based protein for those following vegetarian or vegan lifestyles. And thanks to this collaboration, from this month you can find the seitan from Wheat.Pray.Love available at our store. As always, you can bring your own container, as we give it without plastic packaging. Not possible to make it to our shop? Now you can buy it online and receive it in a sustainable packaging.


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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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New Collaboration – Hot Head Salsa!

hot head salsa

Greetings, salsa enthusiasts! Get ready for a flavour explosion that will ignite your taste buds and takes your culinary adventures to the next level. Introducing the last sizzling sensation – Hot Head Salsa!

Hot Head Salsa is a series of handcrafted, fermented hot sauces with a focus on small batches and freshly curated products. Kevin, founder of the company, tell how his journey started: "I actually did not grow up with spicy food; instead my parents would typically cook traditional French and Italian cuisine. I would watch them cook and always had a curiosity for experimentation and flavours. Over the years, I started exploring different world cuisines and grew a passion for spicy food"

After growing his own habanero pepper plants and transforming them in a hot sauce, he realised he had something on his hands. "I wanted to find out how I could improve this recipe and further enhance flavours; this is when I discovered the art of fermentation. As a chemist, I was intrigued by the science that goes behind the process. By breaking down large molecules into smaller building blocks, a whole new set of flavours are released for a wide variety of fruits and vegetables. The idea of Hot Head Salsa was born!"

All peppers are fresh, organic and sourced from a local Dutch pepper farm. Kevin has developed four different sauces, each of one has carefully selected ingredients and undergoes a 4-6 weeks lacto-fermentation to create intense flavour bombs!

Find the complete range of Hot Head Salsa online or at our store in Oud West Amsterdam.

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The Return of the Tofu

We receive 2024 with great news: our homemade organic tofu is back!

We started producing our own tofu in 2022, and soon it gained a high popularity among our customers, who would approach to the store with their own container to get as much tofu as possible.  We love to see people enjoying our own creations! However, tofu is a long and tedious process, which also requires a physical space larger, than our small kitchen. This, along with the growing demand and little time for preparation, forced us to take a pause last year and rethink how to continue offering our tofu in the future.

The solution came thanks to the collaboration with our friend Mariluz, founder of The Nourishing Garden. Many of you know her for being the creator of the wonderful vegan cheeses that we sell in our store.

Homemade Organic Tofu

Her culinary knowledge and enthusiasm for the challenge made her accept the task of producing our tofu. Using the organic soya beans we sell at the store, Mariluz has been able to create the same firm and fresh tofu that our customers were used to!

From now on, you can find the tofu regularly in our store in Oud West or online. Delivery only in Amsterdam for the moment.

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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!