food & beverage

Plantmade

Become part of the plant movement with 5 tricks
Alexandra Gorsche © Conny Leitgeb Photography
26. October 2021 | 
Alexandra Gorsche

Plantmade

Become part of the plant movement with 5 tricks
Alexandra Gorsche © Conny Leitgeb Photography
food & beverage
26. October 2021
|
Alexandra Gorsche

More and more guests are following a flexitarian diet and want healthy, climate-friendly and tasty alternatives to meat. There is no need to sacrifice the protein, feel and taste of meat. Tips on how to impress guests with plant-based alternatives and serve dishes where no one misses the meat.

How to turn healthy into delicious

  1. Make vegetables the star
    Put more and more varied vegetables on your plate. Eggplant, portobello mushrooms and many types of root vegetables are hearty and can make a convincing starter or even main course. This way you also save on expensive meat.
  2. Swap out protein sources
    Reduce the amount of red meat on your menu and offer plant-based protein alternatives. In US cuisine, this is called a protein flip. For healthier and more sustainable food.
  3. Serve superfoods
    There has long been no getting around superfoods. Take advantage of the trend and give your culinary creations healthy superhero status: with quinoa, blueberries, cabbage, chia, green tea, broccoli, beans and much more.
  4. Playing with relationships
    It doesn't always have to be a lot of meat to create strong flavors. A little bit of sautéed chorizo, for example, turns kale into an aromatic trend dish.
  5. Present correctly
    Reduce the portions and give healthy side dishes the leading role. Change the perception by placing them in separate glasses or bowls on the plate.

A la table, s'il vous plaît! A la table, s'il vous plaît! A la table, s'il vous plaît! A la table, s'il vous plaît!

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Plantmade

More and more guests are following a flexitarian diet and want healthy, climate-friendly and tasty alternatives to meat. There is no need to sacrifice the protein, feel and taste of meat. Tips on how to impress guests with plant-based alternatives and serve dishes where no one misses the meat.