Inspirations
We are working on translating our recipes into English. If you want to see our recipes in the original language, click on the Polish flag in the menu
Tofu with tomato jelly, green pesto and sesame seeds
Ingredients 4 portions Tofu 400 g tofu 100 g soy sauce Method Slice tofu, put into a vacuum bag, pour in soy sauce and vacuum seal. Marinate for 2-3 hours. Jelly the pomi
Vegetarian paella with artichokes
Vegetarian paella is a unique dish that delights with its flavour and richness of ingredients. It is a culinary masterpiece that combines fresh vegetables, aromatic spices and delicious rice
Creamy pumpkin soup with mango pulp and curry milk
Ingredients 1 Hokkaido pumpkin ( approx. 1.5 kg ) 2 onions piece of ginger 1 /2 tins VERA mango pulp 820 g 1 tin VERA yellow curry sauce VERA pomace oil 100 g butter 2 l water or vegetable broth By
Recipe book - our recipe idea
Introducing the recipe book! We believe that the best recipes are worth, and even need, to be saved for future generations.
Pancakes with a stuffing of aubergine, olives and capers, topped with red pesto
Ingredients Pancakes with a stuffing of aubergine, olives and capers, topped with red pesto Pancake batter 500 ml cow's or vegetable milk 50 g whole wheat flour 150 g chestnut flour 3 fresh j
Risotto with chickpeas, mushrooms and truffle oil
Ingredients Risotto with chickpeas, mushrooms and truffle oil VERA truffle oil Extra Virgin VERA rosemary fresh or dried cream 30% UHT salt 400 g Arborio rice 1 large leek 40 g butter
Coconut mousse, passion fruit pulp gel and crunchy croissant
Ingredients Coconut mousse, passion fruit pulp gel and crunchy croquant Coconut mousse 125 g natural yoghurt 125 g icing sugar 1 can VERA coconut pulp extract ( coconut milk) 10 g gelatine in
Dry truffles with jackfruit and black beans
Ingredients Dry Jackfruit and Black Bean Truffles 2 tins VERA Green Jackfruit 1 tin VERA Black Beans 100 g fresh coriander 50 g fresh hot pepper salt black pepper
Roasted cauliflower and chickpea salad with tahini dressing
Ingredients Roasted cauliflower and chickpea salad with tahini dressing Salad 1 large cauliflower (approx. 800 g) 300 g VERA chickpeas 4 tbsp extra virgin olive oil VERA ground romaine cumin
