These are just perfect. Fatty, crusty on the outside, soft and spongy on the inside, lovely spices, so yeah really soul soothing and perfect for sharing.
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MIGHTY KALE WRAP
Wrap that kale up! This recipe will satisfy your savoury taste buds. There’s a nice textural thing going on, and the flavours are complex. Perfect for lunch or a quick dinner!
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ULTIMATE VEGAN PAVLOVA
There are so many versatile ways to veganise eggs these days. Have you already tried to make meringue out of ‘aquafaba’ aka the liquid in a can of chickpeas? It’s like magic. And a really good exercise to grow those biceps is by whisking the liquid like crazy (although we have to be honest, a hand mixer guaranties the best results). Keep in mind that this is some next level sh*t. Read the recipe carefully to make sure this bastard turns out perfect. It is WORLD VEGAN DAY after all, so make an effort and we guaranty mouth dropping results, like seriously.
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PUMPKIN SPICE NOG
Celebrate fall with this irresistible pumpkin drink. It will certainly please you with creamy goodness and warming spices. To make it extra festive and badass, add a splash of dark rum or bourbon whiskey!
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CAULI BOMBED MAC
Mac & cheese, an all time favorite. No animal cheese of course, that’s soooo last season. Plant cheese is da sjit. We made this version with a rich and cheesy walnut and cauliflower sauce. The guerilla shiitake ‘bacon’ hidden between two layers of creamy pasta goodness will release a flavor attack as soon as they hit your mouth. Soak the walnuts overnight for the best result. You can use rejuvelac, bread drink or vinegar diluted with water as soaking liquid for extra pungent flavor. Enjoy!
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PUMPKIN RACK ROAST
No animal slaughter is needed for a roasty rack or for anything for that matter. You can make racks by butchering a pumpkin instead. Do it nicely though ;-). Serve with a green (arugula) salad and a grain/bean stew or just some good old mashed potatoes.
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BOUDIN NOIR + ‘STAMPPOT’
This recipe is featured in the MAN.EAT.PLANT. book, but it’s too epic not to share with you international folks! Almost every European country (or even region) has their own version of a Boudin Noir or black pudding. With this future proof and bleed free variety the disgusting classic horror sausage will be swept off the map. It consists of ‘bloody’ black rice (no kidding, the cooking liquid will turn into a bloody red juice with mineral flavour), oats and lots of spices, just like a traditional black pudding. Delectable with all kinds of mashes, like Dutch ‘stamppot’ (recipe included), or as burger on a bun. You HAVE to give this one a try.
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DOG.EAT.PLANT
Snackin’ along with your loyal canine friend: today a recipe for the dog (and all beasts, man as animal) to celebrate World Animal Day. Doggy will devour these cookies in a matter of seconds. Serve with a bowl of water, or glass of beer, because yep you guessed it right, you can feast on them yourself too!
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RAISED VEG PIE
Craving for a real English pie? This hot-water-dough fort is loaded with a juicy filling of savory vegetables, shrooms and crispy tofu. Serve with mashed potato and/or a green salad. A good glass of dark beer would be nice too.
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VEGAN SHROOM OMELETTE
You can literally veganise everything. EVERYTHING. Even a fancy omelette. Like this fluffy shroomed up basterd. Try it out and behold the miracle. Perfect for breakfast, lunch, on a sandwich, for dinner or snack. The key to a real eggy flavour is kala namak, a sulfur-containing black rock salt. You can also use ordinary sea salt, then the egginess will be a bit less. Whatever floats your boat.
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