vegan

THANKSGIVING MENU

20 November 2019 by Lisette Kreischer 6 Comments

Surprise! We made you a whole TG menu, starring Mr. Pumpkin as the star player. From mouth-watering pumpkin fritters, to a stuffed centrepiece and a mega-indulgent pumpkin pie. Saying THANKS is a big thing, do it good and make it count for all beings. Because the only thing we have to stuff is our face and the only thing we have to give is kindness. So step up your game and let this year be the year that you once and for all transform those Holiday feasts into cruelty free parties, rich in plants and free from animals! The real spirit of Thanksgiving and Christmas on your plate.

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CREEPY WITCH FINGERS

28 October 2019 by Lisette Kreischer Leave a Comment

HAPPY HALLOWEEN! Looking for a treat to scare the hell out of your friends and family? Try these creepy fingers, which are actually delicious almond cookies. They’re easy to make but the presentation is dramatically gruesome. Try them . . IF YOU DARE.

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WICKED SHROOM BUNS

16 October 2019 by Lisette Kreischer 2 Comments

This recipe is a MAN.EAT.PLANT. classic inspired by our friends at Wicked Healthy. The guys’ Wicked Kitchen line of ready-made plant-based meals at Tesco’s in the UK is a fabulous step forward for affordable and accessible vegan options for all. What a time to be alive as a vegan! To celebrate, we’re revisiting this old favorite. Note that this recipe is super versatile. We’re all about making it work! Not into mushrooms? We suspect that jackfruit would work stunningly though you need to bake a bit longer. No star anise on hand for the quick pickled cabbage? It makes for a nice addition, but feel free to try cloves, cinnamon sticks or any other whole, warm spice (or nothing at all — it’ll definitely be delicious regardless). No poultry seasoning? DIY some quickly with sage, thyme, rosemary and marjoram or some combination of these. Without further ado:

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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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FULL FLAVOUR MENU

14 December 2018 by Lisette Kreischer Leave a Comment

Cool dishes and deep flavours colour this Burgundian menu. A menu with a beast of a celeriac roast as centerpiece for the main show. Traditional, yet with the taste and ingredients of the future. Served after a crispy and light appetizer and prior to a wonderfully challenging and epic dessert. With a little bit of mentality and a good dose of courage you can create a wonderful Christmas dinner party with this menu enjoyable for all of your guests. Free of animals and rich in plants.

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MIGHTY KALE WRAP

8 November 2018 by Lisette Kreischer Leave a Comment

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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CAULI BOMBED MAC

19 October 2018 by Lisette Kreischer 2 Comments

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

12 October 2018 by Lisette Kreischer Leave a Comment

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’

5 October 2018 by Lisette Kreischer Leave a Comment

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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