Vegetarian food (veggie food) and vegan meat substitute, soy

the jackfruit / jackfruit

Vegetarian food (veggie food) and vegan meat substitute, soy Try the variety of Jackfruit / Jackfruit. The flesh of the young and immature jackfruit / jackfruit is a sensational find for the vegan cuisine.

Try the variety of Jackfruit / Jackfruit. The flesh of the young and immature jackfruit / jackfruit is a sensational find for the vegan cuisine.

  • The jackfruit / jackfruit


    copyright photo / image: lotao.com
  • The new vegetarian superfruit

    The jackfruit / jackfruit

    The native Jackfruit / Jackfruit comes from the jackfruit tree, which belongs to the mulberry family. The fruits of the jackfruit tree can reach a considerable size and reach a weight of about 30 kilograms. The fruits have a hard shell, whose color ranges from green to yellowish - brown, and is provided with innumerable pimples. Inside, the jackfruit / jackfruit is almost like a pumpkin. The cores are surrounded by the fiber-rich Fruchtfleich and in the middle is a white stem, similar to a pineapple. The Jackfruit / Jackfruit can be eaten both in the ripe, as well as in the immature state. The ripe fruits are reminiscent of bananas, mango and papaya and are thus preferably processed as a dessert. The dried kernels can be used to make flour. The taste is comparable with flour of chestnuts. Here on land, the jackfruit / jackfruit has made its name in immature form. Because in the immature state, the Jackfruit / Jackfruit is more tasteless and has a fibrous structure that makes one remember meat. Due to the varied use in the vegetarian kitchen, the jackfruit / jackfruit has become very popular. You can marinate the pulp, refine it with different spices and process it further. For example, as a meatball, goulash or Geschnetzeltem. Depending on the marinade you can also enjoy the jackfruit / jackfruit in salads or in sandwiches.


  • The jackfruit / jackfruit


    copyright photo / image: lotao.com
  • THE VEGETARIAN BUTCHER

    From the farmer to the vegetarian

    Jaap Korteweg is a ninth-generation farmer and founder of The Vegetarian Butcher. But how can someone who grew up between cows in rural Holland have decided to become a vegetarian butcher? When swine fever and mad cow disease got hold of the Netherlands, Jaap was asked if he could store tens of thousands of carcasses in his cold stores. After this disastrous experience, he considered investing in biological, species-appropriate livestock. The idea was great - until the day the cattle landed in the slaughterhouse. And so Jaap decided to become a vegetarian. However, he missed the taste of meat so much that he decided to only eat meat when he went to dinner. So it was clear to him that he needed to find something that could satisfy his craving for meat without eating an animal. After a ten-year search, Jaap developed an innovative meat substitute with a phenomenal bite and consistent consistency. With the help of top chefs he was also able to give the product the taste of real meat. He also saw great potential in protein-rich lupins from organic farming in the Netherlands. Together with concept designer Niko Koffeman, chef Paul Bom and a dedicated team, Jaap is working on the transition from animal to vegetarian meat. Their big goal is to let meat lovers experience the meat-free products, and let them know that they do not have to go without meat for a few days a week on the menu. Jaap and his team are striving to become the largest butcher in the world over the next few years.


    copyright text : der-vegetarische-metzger.de
  • THE VEGETARIAN BUTCHER


    copyright photo / image: der-vegetarische-metzger.de

    Mini meatballs with couscous salad

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