Italian "Meat Balls"
A Classic Meal from the Mediterranean Cuisine
A Classic Meal from the Mediterranean Cuisine
A classic meal from the the Mediterranean Cuisine. The "meat balls" are made of seitan, that our chefs have seasoned with garlic, rosemary, basil and pickled lemon The sauce is based on sun-ripened tomatoes, fennel and red bell peppers, and seasoned with parmesan cheese.
Did you know it is important to use the whole tomato, when cooking, instead of just tomato sauce, puree or paste? The secret why tomatoes are good for your heart health is hidden in the yellow fluid surrounding the little tomato seeds. This is just one of the examples why we always treasure the power of whole foods.
Canned tomatoes*, SEITAN* (contains GLUTEN), water, eggs*, chickpea flour*, millet*, onion*, fennel*, bell peppers*, portobello mushrooms*, carrots*, TAMARI SOY SAUCE*, vegetable stock*, basil*, agave syrup*, CELERY*, PARMESAN CHEESE*, garlic*, psyllium seed husks*, olive oil*, salt, lemon juice*, rosemary*, nutritional yeast*, salted lemons*, pepper*. * = organic
Energy: 429 kJ / 102 kcal Fat: 2,0 g Saturated Fatty Acids: 0,6 g Carbohydrates: 10,3 g Sugars: 2,6 g Protein: 7,6 g Salt: 0,69 g
Open the jar with Italian "Meat Balls" and pour the contents into a pot. Gently heat the dish at medium heat for about 10 minutes, and serve with your favourite side dish.
We recommend serving the "Meat Balls" with a warm salad made with grilled zucchinis, capers and black olives tossed with olive oil and lemon juice on the side. The "Meat Balls" should of course be served with fresh spaghetti.
The Indian Korma with veggie-fever
Traditionally the Indian dish Korma, is served in a spicy yogurt sauce, where the meat has been marinating. In this version, our chefs have used the same technique, but instead of yogurt made from cow's milk, they have used a combination of mango chutney and coconut-rice milk. The dish is vegan.
Carrots and celery is part of our kokos korma. Both of these vegetables become healthier no matter how you prepare them – they gain in antioxidant power. This will help to protect your cells from aging and reduce risk for various diseases.
CELERY*, coconut milk*, chickpeas*, water, rice milk*, carrots*, CASHEW NUTS*, mango*, coconut flakes*, raisins*, GRANULATED SOY*, lemon juice*, onion*, agave syrup*, vegetable stock*, salt, garlic*, nutritional yeast*, ginger*, garam masala*, turmeric*. * = organic
Energy: 600 kJ / 144 kcal Fat: 7,9 g Saturated fatty acids: 4,8 g Carbohydrates: 14,7 g Sugars: 6 g Protein: 4,4 g Salt: 0,38 g
Open the jar with Coconut Korma and pour the contents into a pot. Gently heat the dish at medium heat for about 10 minutes, and serve with your favourite side dish.
We recommend serving the Coconut Korma with big coconut flakes, slices of grilled mango, lots of fresh coriander and freshly squeezed lime juice. Serve with basmati rice boiled with one or two cardemom pods.
Thai Coconut Dish with Plenty of Acidic Power
Maphrao means coconut in Thai, and this is what this dish is based on. We have seasoned the coconut sauce with lime juice, agave syrup, vegetable stock and mushrooms. These flavours gives sourness, sweetness, salt and umami, which are the basis tastes, that are used in the Thai cuisine. The dish is vegan.
We have chosen tofu to include in our Maphrao as it is a wonderful carrier of flavors, and is packed with both protein and calcium. In fact, tofu is considered as one of the world's healthiest foods.
Coconut milk*, TOFU*, onion*, rice milk*, baby corn*, mushrooms*, celery*, cashew nuts*, water, lime juice*, rice*, lemon grass*, ginger*, vegetable stock*, agave syrup*, coriander*, chili*, galanga root*, rapeseed oil*, garlic*, mushroom flour*, salt, coriander seeds*, nutritional yeast*. * = organic
Energy: 552 kJ / 132 kcal Fat: 8,6 g Saturated fats: 4,4 g Carbohydrates: 11,2 g Sugars: 2,4 g Protein: 3,7 g Salt: 0,16 g
Open the jar with Maphrao and pour the contents into a pot. Gently heat the dish at medium heat for about 10 minutes, and serve with your favourite side dish.
We recommend serving the Maphrao with a crispy Asian cabbage such as bok choy marinated in toasted sesame oil, grated ginger and a drizzle of tamari soy. Sprinkle with roasted cashews and serve with jasmin rice or noodles.
The Plant-Based Version of an Hungarian Classic
The Hungarian national dish gullasch is intense and made with plenty of paprika, mushrooms and umami. Originally the dish is made with beef or lamb, but we have made our plant-based alternative with seitan. The sauce is made with an abundance of smoked and sweet paprika, cumin and coriander seeds. The dish is vegan.
Are you familiar with seitan? It is made from wheat and is mixed and kneaded much like a bread dough. The difference is, that seitan is made by removing all starch from the dough, leaving behind only the protein. The end result is surprisingly similar to the look and texture of meat, when cooked, making it a popular substitute for meat. It is also an excellent source for protein!
Carrots*, SEITAN* (contains GLUTEN), CELERY ROOT*, canned tomatoes*, rice milk*, mushrooms*, SOY CREAM*, onion*, tomato purée*, olive oil*, TAMARI SOY SAUCE*, salt, garlic*, smoked paprika*, sweet paprika*, coriander seeds*, cumin*, vegetable stock*, nutritional yeast*, bay leaves*. * = organic
Energy: 265 kJ / 63 kcal Fat: 2,1 g Saturated fatty acids: 0.3 g Carbohydrates: 7,4 g Sugars: 2,8 g Protein 4,6 g Salt: 0,43 g
Open the jar with Gullasch and pour the contents into a pot. Gently heat the dish at medium heat for about 10 minutes, and serve with your favourite side dish.
We recommend serving the Gullash with a salat of thinly sliced celery root and sour apples, tossed with a mild vinaigrette based on apple vinigar. On the side, serve a coarse potato mash with a lot of parsley.