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A New Product! – Natural Sassy Cider from Normandy

Summer is on the way and we can enjoy longer and sunnier days, which makes us look out on the terraces to enjoy delicious drinks. At Little Plant Pantry we are not left behind and to get in tune we bring you this exclusive and refreshing drinks from Normandy: pear and apple ciders from SASSY, to enjoy in individual size.

What's so special about SASSY Ciders?

SASSY, it's a story of two childhood friends with the same passion - Cider. Xavier and Pierre-Emmanuel learned to appreciate the true taste of cider, having grown up with cider as an integral part of Norman life. SASSY was born out of this childhood passion and desire to put Normandy back on the map.

Ciders

The two friends looked at current trends from drinks brands across the globe to guarantee their ciders would work for the modern palate. More freshness, lightness and finesse, to obtain a refined and balanced range that will have people gagging for another!

Their creations are made from 100% fruit juice which means NOTHING is added. Their artisanal press takes the very best from the carefully selected fruits and ensures only the highest quality to delight your taste buds. The balance of apple varieties offers freshness with a contrast of bittersweet and fruity aromas. This allows to pair with food, reinvigorate a cocktail or simply sip away at the end of the day.

Visit our shop and a grab a couple of bottles to refresh your afternoons in the park, terrace or wherever you want! And remember, you can always get them on our online store

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Let’s celebrate Mother’s Day 🌺

Goodie bag

May is the month we celebrate our beloved Moms. That is why we want to pamper all mothers this month with a 5% discount on Beewise products available in our online store. In addition, we will giveaway on Instagram a Sustainable Goodie Bag with different treats for her:

🎁 1 handmade mini soap Primal Essence
🎁 1 cotton shower puff
🎁 1 set of 12 reusable make up removers
🎁 100 grams of chocolate treat, 3 different fillings: raspberry, coconut and roasted almond.

Do you want to get the bag no matter what? You can also buy it on our online store.

Happy Mother's day!

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A New Collaboration! – Real Good Food Condiments

We are happy to announce a new collaboration! This time we join forces with Real Good Food, a local producer of different kind of condiments. From this month on you will find three different varieties that you can use to enhance the flavour of your favourite meals! Do you want to know what is it about? Let Nicole, creator and founder of the brand, tell us about her project.

"I have travelled the world for 20 years, living across five continents and learning new flavours along the way. Living in Schiedam I missed some of the punchier flavours from her time in Asia and Africa and memories of my childhood in Australia. Flavour bomb condiments were the answer to creating family meals everyone could enjoy; for a Dutch husband that craves boerenkool or a broodje kaas and a two year old that is still exploring new flavours". Nicole had a simple answer with condiments created from her food memories with local ingredients to adjust meals to each taste.

At Little Plant Pantry you can find three different condiments, each one of them created to be used in various types of food:

  • Curry Bomb: spiced oil with crispy curry leaves. Liven up a stamp pot, scatter over a traybake, or mix through a mayonnaise, the possibilities are endless. Perfect for a simple soup, like lentil or pumpkin cream. Then add a spoon of curry bomb at the table. Mind blowing!
  • Funky Vegan Sambal: Malaysian style sambal perfect for Nasi Lemak, funky fermented shrimp flavour but totally vegan.
  • Yum Phrik: Thai-inspired chili oil, with an aromatic blend of thai chili, makrut lime leaves, roasted rice, ginger and lemongrass. Inspired by the flavours of laab, yum phrik makes the perfect sauce for a salad, rice bowl, or mixed through rice or noodles. Try mixing a spoon through vegan yoghurt for a simple flavour packed dip.

Not sure which one to choose? Then come by this Saturday 15th of April to our shop. We will have a tasting with Nicole and her delicious condiments. You will be able to taste and share your impression, know more about the story of Real Good Food and discover a bomb of flavours! From 13:00 to 15:00 at Little Plant Pantry.

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Recipe of May: (Gluten free) almond chocolate bar

Many of our customers have surrendered to the taste and, above all, texture of our almond chocolate bars. That's why May brings this delicious and completely vegan recipe which can be done in no time obtaining up to 20 bars. How easy can be? Check by yourself! You just need the following ingredients:

For the chocolate coating:

We have available at the store are gluten free, but you can make the regular version as well.

Start by grinding the flax seed in case you don't have the powder version. Place the grind flax seed along with the maple syrup, almond pulp and peanut butter. Continue by adding in the same bowl the rest of the ingredients: chocolate chips, (gluten free) fine oats, cinnamon, salt and mix for a while using a mixer or just with your hands if you want to have more fun!

After all the ingredients are well mixed,  put a baking paper in a tray that has some edge to contain the mixture (the edge of our tray is 2 cms. high), spreading the dough totally, reaching every corner of the tray. Put to bake for 30 to 40 minutes at 160 degrees and let it cool at room temperature. Next, put the tray in the fridge and leave it until next day, to make sure the dough is hard enough as the next step is to take the baked dough out of the tray and proceed to cut it in bars.

To prepare the coating you just need to melt the chocolate chips with the coconut oil in a pot. Stir well until the chips are totally melted and introduce the bars one by one until they are totally covered. Garnish on top with the ingredient you want. We suggest: hazelnuts (like at the store), peanuts, coconut flakes, etc. After that, place the bar in the fridge as long as it needs to solidify.

Final step: enjoy!

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A New Collaboration! – Fort Negen Bakery

bakery

This month of March we begin with great news. Thanks to the collaboration with the Fort Negen bakery you can order and pick up every Friday in our store three of the organic sourdough bread that Maarten and his gang bake with enthusiasm every day. If you are not familiar with Fort Negen sourdough bread, here we tell you!

"Driven by taste and texture, we emphasize our ever-changing ingredients. Everything is made, baked and sold in the same room during the day. This means you get the freshest sourdough bread made from local grains possible" says Maarten, owner and baker of Fort Negen. Since 2018, he has been making juicy sourdough breads with a dark crust in Amsterdam, first at Restaurant De Kas and today, from his own bakery.

The origin of the ingredients plays a big role. "We work together with farmers and believe in an open and short food chain. Our farmers produce the tastiest and healthiest crops by analyzing and nurturing the soil and ecosystem around the farm" Maarten affirms. Regarding the process, it is elementary and intuitive, letting go of standardization to submit to nature and its ever-changing elements. "We have learned to develop and trust our senses as our environment and ingredients are different every day. By working with our hands and great ingredients, we facilitate fermentation and flavor development" he concludes.

If you want to see by yourself about the quality and flavour of Fort Negen organic sourdough bread, make sure to order your loaf during the week. Orders placed before 23 hrs on Tuesday will be ready to be picked up  by you on Friday during our opening hours. You can order here or in person at our shop.
Note that shipping is not possible at the moment. But who knows if we implement deliveries in Amsterdam in the future, depending on how much enthusiasm there is!

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Crispy Chili Oil – La Lia

Did you know that aside from the regular oils we have in our shop you can find this authentic and handmade asian crispy chili oil? Eva Lia, a Dutch-Singaporean culinary creative and founder of La Lia Crispy Chili Oil tells us about her beginnings in this adventure. "Crispy Chilli Oil has always been my absolute favourite Asian condiment. It just lifts up any dish! But when I found out that my beloved store-bought chilli oil was full of chemical preservatives and unnatural ingredients, I knew I had a mission."

What she did? She asked her parents for her Grandma's recipe and spent uncountable hours in the kitchen to recreate it. Not an easy task considering that in her family the concept of a recipe is quite different from what we know as such."There is no communication in exact spoon measurements or let alone a recipe with the exact amount of ml. is given" she says. "We talk in ingredients, and communicate in 'a little bit of this and a little more of that" kinda recipes. Lucky enough with my determination and the help of my parents we have my grandma's recipe on paper!"

 

 

Still having a lot of respect for the family recipe, Eva wanted to give it a personal touch, adding more texture to the already praised original recipe. She tells us the secret: "Creating a scrumptious good crunch by adding the perfect amount of toasted buckwheat kernels [gives] that satisfying crunchy texture. I also made sure to toast the chilli flakes as an extra step which gives that extra layer of nutty aroma and taste."

The result? An extra crunchy chili oil full of flavour that transports us to the Asian continent at the first taste. However, it is a fairly versatile product that can be used in your daily meals or favourite snacks. Available online and at our shop.

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Recipe of March: Chickpea Mushroom Curry

This month we reveal the recipe for what was our star dish for all of last year: Chickpea Mushroom Curry! It is an easy meal that everybody will enjoy. The ingredients are as follows:

 

Start by chopping the onions and garlic finely along with your preferred amount of chili. Also cut the mushrooms in quarters. Heat up one or two tablespoons of coconut oil in a large pot and add the onions, garlic, and chili. Let caramelize slowly until it turns lightly golden brown.

At this point we like to add all the spices to really release all the flavour! We don't really measure the spices but as a big fan of all the mentioned ones, we would add at least 1-2 tbsp cumin, 1 tbsp curry, 2 tsp garlic, 1 tsp thyme and few pinches of jalapeño flakes.

Let simmer for a few minutes turning constantly to avoid burning but toasting the spices. Add the mushroom and keep turning to get everything coated in the spice mixture.

Add the tomato puree, crushed tomatoes (we like to use whole tomatoes and just chop them roughly) and chickpeas. Season with salt and freshly ground black pepper. Stir for few minutes, add some water and let simmer for 20-30 minutes (add more water if it seems too dry). Lastly add a can of good quality full fat coconut milk and plenty of fresh spinach. Finish up with a pinch of lemon juice and enjoy!

This recipe is for about 3 to 4 good portions. At Little Plant Pantry we used to serve it with quinoa or basmati rice, however you can eat this delicious curry with any side dish.

 

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Recipe of February: Hot Chocolate

hot chocolate

The cold season hasn't gone yet and many of you have asked how we make our hot chocolate, why it tastes so good and what it is the secret behind. The true is there is not secret! We keep our homemade products simple and natural and the hot chocolate is not the exemption. Today we will share the recipe with you.

You need very few ingredients. Go and check in your pantry if you have: cocoa powder, almond milk, coconut sugar, cinnamon and cardamom. This recipe is for 1 cup.

 

Add 250ml of almond milk (we make our own one as you might know) to a saucepan, together with 2 tabespoon of raw cocoa powder, 2 tablespoon of coconut sugar and few dashes of cinnamon and cardamom. Heat up on medium heat while whisking well to get rid of any cacao lumps. The warmer the milk gets the easier the cacao dissolves. Bring to a boil, lower the heat and let simmer for a minute or two to thicken up a bit. Pour through a small sieve and enjoy!

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Organic Almond Butter

almond butter

We are glad to introduce a new product and a new supplier: meet Girish and his company Skinny G's. Unable to find a nutritious energy snack that was not wrapped in sugar and plastic, he started experimenting with different nut butters. After a while, he found in almonds the perfect sweet spot: a butter dense in calories, dairy free, gut-friendly and vegan! As if this were not enough, it comes in a glass jar in an effort to avoid plastic containers.

His almonds are sourced directly from regenerative organic farms in Spain that share his same dedication to world-class quality, sustainability and care for the community.

 

You can find four different types of almond butter in our assortment: classic smooth, classic crunchy, roast smooth and roast crunchy. Have you already tried any? If not, Girish will be giving a tasting on 14th of January at our Store. Come over and try out the pure flavour of organic almonds, without oils or additives. Not able to come? No problem! you can always order this delicacy on our Webshop

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Vegan cheese made from nuts

Vegan cheese Amsterdam

Since 2017 Rosie & Riffy follow their passion of creating plant-based, 100% dairy-free, vegan and organic alternatives to cheese. Their exciting and and at the same time challenging journey brought innovation to the cheese sector and is here to stay & grow. Therefore, Rosie & Riffy’s mission is to contribute to a more sustainable world by creating high quality plant based products. Moreover, they are addressing the challenges of environmental and climate changes, health and well-being of all. For this reason, they plan to deliver in Europe and beyond! To be part of a better world they are working hard on scaling up.

We had the honor to interview Tina da Rosa, the co-founder of Rosie & Riffy , offering different handcrafted cheese kinds made from nuts in Amsterdam, Netherlands. Have you tried one of their products yet ?

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This month of March we begin with great news. Thanks to the collaboration with the Fort Negen bakery you can...
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Curious how vegan cheese is made? Learn more about their handcrafted, delicious specialities in this article. We will dive deeper into the topic of how to produce vegan cheese. Discover how you can implement this amazing diary-free alternativ to your diet.

Q: How are Rosie & Riffy’s cheeses made?

A: Our Cashew nut-based cheeses are made very much like conventional cheese. We like to keep our ingredients as basic as possible so all that you will find in the base of all our products at the moment are cashew nuts, water, bacteria for the fermentation and salt. As you can we like to keep it simple, honest and healthy.

In other words, we use the same techniques as cheesemaking but with some tweaks to accommodate the differences in the raw material. Instead of using animal milk we start with a nut puree and use lactic acid bacteria to ferment the puree.

The acidity from the fermentation brings out flavors and changes the texture. At this stage, what you have is very similar to sour cream. Then it goes into a cheese cloth and the excess water gets drained away and what you have then is a very fresh cream cheese. In a next step, we dry it into Creamy Cashew Wheels or ripen into Camemberti.

Q: What are the benefits of vegan cheese?

A: Plant-based cheeses are very beficial in that it skips over the whole process of impregnating an animal in order to produce milk. By eliminating that whole process we are not only able to eliminate the greenhouse gasses associated with belching cows but also the inefficiencies of the supply chain.

Calves need to be feed and kept for two years before being inseminated. Once they are in the cycle of being impregnated and giving milk they are slaughtered after three births because milk production is reduced. As a consequence, they only have a lifespan of five years of life, two unproductive years and three of those years giving milk. If you take a cashew tree it takes about three years to get a full harvest but lives and gives fruit/nuts for up to 25 years.

So, plant-based cheeses have the benefit of being more environmentally friendly but also more efficient and sustainable.  We can sit here and say how good it is for the planet but what about the consumer? Is it good for them?

Surely, we have given a big push to improve the quality of plant-based cheeses. We have recognized that taste and ingredient quality are so important in supporting people who want to make a switch to a plant-based diet. In the end, we need to have products that are good for us as well. Right?

That’s why we choose not to fill our cheeses with oil or fillers and use organic cashew nuts from a fairtrade supplier. This way we can benefit our customers, the farmers and workers of cashew nuts and the planet as well. It’s an all-round win situation.

Q: What are recipes with vegan cheese?

A: Yes, we there are various vegan recipes that include our vegan cheese.

Rosie & Riffy cheeses don’t melt yet. I’ve had the most success making stuffing for pasta shells with our Creamy Cashew Wheels. You can mix it with spinach, pesto, sweet potato and use this to stuff pasta and bake it with tomato sauce.

Our Camemerti can be lightly heated and used to top any salad. At Restaurant the George in Oisterwijk they made a beautiful salad with grilled spring onions, beets and mustard seeds.

Have you tried Rosie & Riffy’s products yet ?

You can now buy them online in our shop.