Snacks

PRETZELS & BEER SAUCE

8 November 2019 by Lisette Kreischer Leave a Comment

Pretzels using basically two ingredients, ready in an instant? Really?!? Really! Sure, these bites aren’t going to be winning anyone a medal of culinary achievement, but they make for a crisp, toasty vehicle for a delicious sauce. And today, that sauce is a cheesy beer sauce: an American bar food classic. The magic of this yogurt/flour dough is that it can be used for so many things: last minute flatbread, pita and bagels to name a few. So if you’ve ever got a serious carb emergency, give it a try! We’re all about easy peasy recipes that are perfect for kitchen newbies and experts alike.

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CRUNCHY SPRING ROLLS

27 September 2019 by Lisette Kreischer Leave a Comment

These spring rolls are loaded with crunchy plant goodness, like cabbage, carrot, leek, mung bean noodles and shiitake mushrooms. Perfect with a homemade mango-chili sauce. Eat as a snack or as part of an asian style dinner like this super simple but very tasty Nasi Goreng.

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THE KIND EMPANADA

16 August 2019 by Lisette Kreischer Leave a Comment

Do you remember empanadas? Those lovely South American hand pies stuffed with savoury goodness? Only we made a better version by choosing the plant based ingredients that are just as savory and satisfying as the ‘classic’ ones, but much kinder for you, the world and all animals. The stuffing consists of green olives, apple, bell pepper and a vegan bechamel sauce which binds the ingredients surprisingly well. And the dough… oh la la…it’s so flaky and buttery and super easy to make! They are best eaten just after frying them (let cool down for a bit so you don’t burn your mouth ;)).

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CONFIT PADRON PEPPERS

8 August 2019 by Lisette Kreischer Leave a Comment

This is what life is about. No fuzz, just the utter joy of simple things that taste like heaven. If you cook these babies well, the texture becomes very silky (especially if you’re using the best quality extra virgin olive oil) and the taste super sweet. The salt adds just the right amount of crunch to the soft peppers. Eat them as a snack, appetizer or side dish. Perfect with some sourdough bread and a nice chilled Sauvignon Blanc or cool beer.

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CHARRED EGGPLANT DOGS

25 July 2019 by Lisette Kreischer Leave a Comment

Who wants to be in a hot kitchen above steaming pans during this kind of heat? We’d rather be outside in the shadows, grilling the hell out of all the wonderful plant stuff we can grill. No dead bodies for us! So yeah whilst enjoying a cold beer and a refreshing breeze try these eggplant dogs. They are tasty AF and a real crowd pleaser!

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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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BBQ JACKFRUIT TACOS

3 May 2019 by Lisette Kreischer Leave a Comment

Oh lala these tacos 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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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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JALAPEÑO BEER BREAD

16 January 2019 by Lisette Kreischer Leave a Comment

Deep into January, or shall we say Veganuary?! Yes it is a thing and how are you guys rocking this vegan month so far?! Like it is nothing or having a total plant powered food feast? We are doing our best to fill up the MAN.EAT.PLANT. recipe index with hot, roasted, grilled and juicy vegan recipes. And for all you lumberjacks out there we have something special, a JALAPEÑO BEER BREAD. This bread is made with beer, ‘cheese’ and jalapeño peppers, so yeah what’s not to like? This is just the best snack and a perfect one to eat your way through the greyest month of all.

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