— NEWS
More greens on your plate
creates space for new flavours!
This week, the campaign ‘Wissel ‘ns wat‘ starts in the Netherlands, aiming to inspire people to make more conscious choices on their plates. By occasionally replacing meat or dairy with fruit, vegetables, or plant-based ingredients, you create space for new flavours, colours and combinations.
Inspired by this initiative, we’re sharing three recipes featuring our exotic fruits in the leading role. They show that plant-based cooking is anything but boring. By thinking and cooking differently, the most delicious creations sometimes come to life. Use your creativity and replace your favorite ingredients with flavorful alternatives. How? The recipes below will show you that replacing ingredients isn’t about missing out, it’s about discovering new flavours.
Replace favourites with flavourful alternatives!
A comfort classic in a green jacket. In this plant-based lasagne, kabocha squash takes the leading role. This pumpkin, originally from Japan, is known for its rich, slightly sweet flavour and creamy texture, making it a perfect savoury base. In our opinion, it’s simply the most delicious pumpkin there is.
The fresh tomatillo adds balance with a subtle tangy, almost citrus-like note. Together, they create a rich, comforting lasagne that proves vegetables can effortlessly take centre stage in a dish.
Kabocha pumpkin
As far as we’re concerned, the tastiest pumpkin from our range! The pumpkin is deep orange inside, and has a dark green skin with light green stripes. The taste is often compared to sweet chestnut but without the structure of sweet chestnut. The pumpkin is sweet and creamy.
Tomatillo
The tomatillo is also called Mexican earth cherry. The round, large berry is surounded by a dried, straw-yellow, paper-like cup. The green, unripe flesh is tart, but becomes sweeter as it ripens. The tomatillo is mainly used in combination with chili peppers in salty dishes.
For anyone looking for a nutritious and flavourful alternative, tahu is highly recommended. This traditional soy product form Asian cuisine provides endless possibilities. Tahu is an excellent flavour carrier, mild on its own, yet perfect for letting other ingredients shine.
When marinated and fried until golden brown, it develops a rich, savoury taste that pairs perfectly with fresh toppings and bread. A simple dish that shows just how versatile plant-based eating can be.
Tahu
Tahu is known as a meat substitute. It has a high protein content and also the fat content is very low. The color of tahu is white and the taste can be described as neutral. This is exactly why it is so popular as a meat substitute: tahu absorbs flavor easily. Tahu is made from soy milk.
Colourful carrots
Did you know that carrots exist in all kinds of colours? Besides the well-known variety, there are also white ‘white satin’, purple ‘purple haze’, black ‘deep purple’, yellow ‘yellow mellow’ and red carrots. These cheerful carrots provide a colorful feast on your plate!
Jackfruit has become a favourite in plant-based cuisine. Its fibrous texture is surprisingly similar to pulled meat and absorbs herbs and marinades very well. In this recipe for juicy burgers, jackfruit transforms into a flavourful, spiced filling that feels both familiar and innovative. A perfect example of how exotic fruit can give a classic dish a completely new perspective.
Jackfruit
It is believed that the jackfruit could be a substitute for meat therefor popularity soared for the vegan kitchen. According to scientists the jackfruit can be a solution against worldwide famine. The reason for this is that jackfruit could be a great alternative for important food sources such as corn, wheat and grain.
Please note: The availability of products from our range always depends on the seasons, weather conditions and other natural factors. That is why there are always periods when some products are temporarily unavailable.
