Lisette Kreischer

DUTCH ENDIVE STAMPPOT

31 May 2019 by Lisette Kreischer Leave a Comment

Stamppot is a decent, no-fuzz Dutch food. Mashed potatoes with any veggie of your choice. WE LOVE IT.
MAN.EAT.PLANT. has one brutal, but super simple version to share with you; classic mashed potatoes with endive. But wait, this one probably tastes nothing like you remember from the good old days or ever had before. This is a 2019 way of eating a classic dish transformed to the new era and that normally was eaten with something that we cannot seem to remember, but we replaced anyway with this crispy, savoury, smoky, bacon-style tofu.

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EPIC SEITAN BRISKET

24 May 2019 by Lisette Kreischer Leave a Comment

Seitan is so versatile and your perfect companion if you’re planning to make something extraordinary and pompous, like this brisket style chunk of wheaty goodness. By cooking it for a really long time, and using some acidity in the cooking liquid, the seitan changes texture wise on a molecular level, which makes it way easier to digest, and more delish too. Perfect dramatic centrepiece for Sunday brunches or dinner parties. Serve with a light, green salad.

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COCK-A-DOODLE-DOO SALAD

17 May 2019 by Lisette Kreischer Leave a Comment

In this day and age who needs eggs or chickens to enjoy a lovely eggy flavoured salad?! No one! Say hell to the yeah for plant based awesomeness like kala namak! Kala nama is black rock salt with a sulphurous, pungent-smell and flavour which many egg eaters really seem to love when added to a plant based dish. So now one can meets their eggy cravings, for instance with this brilliant eggless salad, while chickens can be happy and free and sing their wonderful cock-a-doodle-dee tunes.

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BURNT COFFEE CREAM

10 May 2019 by Lisette Kreischer Leave a Comment

This ‘café brûlée’ is easy to make yet so indulgent to eat. Anyone can whip this up with just a few ingredients. Perfect to make when you’re expecting guests and don’t have a lot of time to make an elaborate dessert. When it comes to the sugary crust, it’s easiest to burn it with a kitchen blow torch, though you could also use your oven’s grill function.

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BBQ JACKFRUIT TACO’S

3 May 2019 by Lisette Kreischer Leave a Comment

Oh lala these taco’s just rock and definitely have some latin temperament! Intensely seasoned and slow roasted jackfruit (young and ripe, that’s the secret to perfect tasting ‘pulled jackfruit meat’) makes this dish taste absolutely sensational. A crowd pleaser for sure. THE go-to Friday night dinner for a great start of the weekend.

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ASPARAGUS & FAB YOLK

26 April 2019 by Lisette Kreischer Leave a Comment

Fab what? Fab yolk. We just made up this new word to describe the fabulous dressing that brings this dish together, inspired by egg yolks, but made from butter bean aquafaba. It’s freakingly scrumptious, especially with asparagus! Give it a try and find out yourself :).

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VEGAN MILK BREAD

19 April 2019 by Lisette Kreischer Leave a Comment

Easter is around the corner, so it’s time to dive into the veganising of all things brunchy, eggy and bready. So this time we veganised the popular Japanese Hokkaido Milk Bread for you, which is quite similar to the French Brioche or Dutch Duivekater. Delicious with just a lick of vegan butter, a dollop of marmalade, or let’s go crazy, chocolate sprinkles. Whatever floats your boat. The secret to the fluffy texture is making a tangzhong first, which is a water and flour based cooked paste. This is your egg-replacer, ‘cause let’s face it, eggs are just so out of season. With this paste you will create a pillowy, yeasty goodness. Perfect to stuff your face with.

By the way, if you’re looking for vegan ‘eggy’ dishes to brighten up your Easter brunch, look at this gorgeous omelette or delicious eggless scramble.

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MAD MONKEY TOAST

12 April 2019 by Lisette Kreischer Leave a Comment

Have you ever tried making a grilled sandwich with sweet toppings? Well you should and this one is insane! Caramelised condensed coconut milk, pecans and banana make for a mouthwatering, food porn-ish, gooey and sweet goodness. Perfect for those moments when you crave something truly extraordinary. Make sure to use good quality (vegan) sourdough bread from your local bakery to achieve the perfect result.

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FISHY EGGPLANT 

5 April 2019 by Lisette Kreischer Leave a Comment

Eggplant is one of the most served veggies for vegetarians and vegans in restaurants. Amazingly enough though it is also one of the most misunderstood and poorly prepared vegetables. This should not be the case. Eggplant is a beastly veggie with a bizarre flavour and texture potential. You just have to know how to handle it. Hence this recipe. Especially for the former fish lovers, this is probably a very special taste experience. You can give the eggplant a surprisingly sea-ish taste by smoking it. The silky smooth structure of eggplant in combination with the smoky flavour makes this an amazing delicacy. Serve on toasted sourdough bread with arugula, avocado and vegan mayo.

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RUSTIC RYE SCONES 

29 March 2019 by Lisette Kreischer Leave a Comment

These scones are perfect as a luxurious weekend breakfast or as snack with a piping hot cuppa. Figs and nuts go so well with the rustic flavour and texture of rye flour. These babies are just a little bit more edgy, rich and saturating than plain classic scones. They are best served warm, slathered with some good quality vegan butter, and maybe a dollop of apricot, orange or fig jam.

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