Welcome to Plant Based Foods, you are viewing the website as a Retail Customer.
If you are another customer type please login.

0 item(s)
Bring your winner chef out with our gourmet recipes!
Bring your winner chef out with our gourmet recipes!
Our delicious recipes

AVOCADO WITH CAVI-ART MAYO

Mix a couple of spoonfuls of Cavi-art with vegan mayonnaise, some finely chopped onion, chopped dill and a few drops of lemon juice. Put mixture in an avocado half, garnish with a lemon slice and dill sprig. Makes a delicious appetizer.

AVOCADO WITH CAVI-ART MIXTURE

– 2 avocados
– 2 tbsp Cavi-art
– 1 1/2 tbsp. orange red Cavi-art
– 2 tbsp finely chopped fresh dill
– 1 pinch grated lemon peel
– 1 tbsp mild chili sauce
Soy protein
– 1/4 cup soy protein strips
– 2 cups water
– 3 tbsp Cavi-art
– 1 tsp sea salt
– 2 tbsp beet juice (optional)
– 1 tbsp dried algae (optional)

Mayonnaise:
– 1/4 cup soy milk
– 1/2 tsp mustard
– 1/2 cup grapeseed oil
– 1 pinch sea salt
– 1/4 tsp apple cider vinegar
– 1/2 tsp lemon juice

Bring water with beet juice, salt and algaes to a boil, add soy strips, let simmer for 12-15 minutes. Let strips cool and press out most liquid. Cut the larger strips in smaller pieces.

In a blender mix soymilk, mustard and salt while blender is running add oil little by little then the vinegar and lemon juice. Mix the mayo with Cavi-art, dill, lemon peel, chili sauce and soy strips. Put the mixture in the fridge for an hour.

For serving, cut avocados in half, take the pit out and a little of the avocado meat to make more room for the filling. Fill with the mayo mixture, garnish with Cavi-art, dill sprigs and a lemon slice. Makes a great appetizer.

Credit to Nina Andersson, Sweden

Learn More

GREEN PEA SOUP WITH CAVI-ART CREAM

– 1/3 cup diced root celery
– 1/4 cup chopped leek
– 3-4 potatoes
– 1 3/4 cup green peas
– 1 vegetable bouillon cube
– 4 cups water
– 1 tsp sea salt
– 1 pinch white pepper
Garnish:
– Cavi-art
– Chopped chives

Cream
– 4 tbsp vegan sour cream
– 4 tsp Cavi-art
– 1 pinch sea salt

This is a new fresh take on an old-fashioned pea soup. The root vegetables, chives, vegan sour cream and Cavi-art make this traditional soup an exciting dish.

Makes 4 servings
Peel root celery and potatoes. Rinse the leek. Dice the vegetables.

Sautee the root celery in vegetable oil, add the potato and leek after a few minutes. Add water and bouillon cube and bring to a boil. Add the peas. Cook until the potatoes and celery are soft. Remove from heat and when cooled off mix in a blender until smooth. Season with salt and white pepper. Mix the sour cream, Cavi-art and salt.

Pour soup in bowls, top off with the cream mixture and garnish with some more Cavi-art and chopped chives.

Learn More

NORI CONES WITH VEGGIES AND MARINATED TOFU

These nori cones make a fun and unusual variation on vegan sushi. The Cavi-art and crispy kale make these cones a hit!

– 2 nori sheets
– 1 small carrot
– 2 spring onions
– 3 inches of cucumber
– 3/4 of an avocado
– 2.75 oz marinated tofu (marinade for several hours in 1 1/2 tbsp light soy sauce, 1/2 tbsp water, 1/2 tsp sesame oil and 1/2 tsp grated ginger)
– Cavi-art
– Kale leaves (optional)

Makes 8 servings
Cut the carrot and spring onion into thin strips, the cucumber a bit thicker. Cut the avocado in 8 wedges. Cut the tofu lengthwise in 8 strips. Coarsely chop kale and fry until crisp in oil in a skillet or in the oven, stirring frequently. When done it should be dark and crispy. Salt kale lightly and crumble into small pieces.

Divide each nori sheet into 4 squares. Brush the sheets with leftover marinade or a light soy sauce. Spread one spoonful of Cavi-art in a string across the nori sheet, add carrot, spring onion, cucumber, avocado and tofu so that the vegetables protrude slightly over the nori sheet. Sprinkle with the fried kale. Roll the nori sheets into cones, brush with more soy sauce if needed for the sheets to stick together.

Serve as an appetizer or snack.

Learn More

BAKED POTATO WITH TOFU-MIX AND CAVI-ART

Baked potato with a filling is a very popular lunch choice in Sweden. This vegan recipe from Sweden is healthy and delicious with a "fish friendly" taste of the sea.

– 6 large potatoes
– 3.5oz Cavi-art

Mayonnaise:
– 1/2 cup soymilk
– 7oz. grapeseed oil
– 1 tsp mustard
– 1 pinch sea salt
– 1 tsp apple cider vinegar

Mix together:
– 2 carrots, coarsely grated
– 1 tbsp dry arame algae
– 4 tbsp finely chopped fresh dill
– 4 tbsp finely chopped leek
– 2 1/2 tsp juice from fresh lemon
– 1 pinch finely grated lemon peel
– 1 tsp finely chopped capers
– 1 tsp sea salt
– 3oz finely chopped cucumber
– 2 tbsp yellow or orange red Cavi-art
– 10oz plain firm tofu (preferably frozen, thawed and squeezed)

Makes 6 servings
Scrub the potatoes, make a few holes in the skin with a fork. Bake at 350F until soft, about 1 hour. While potatoes are baking make the mayonnaise and tofu-mix.

Mayonnaise:
In a blender mix soymilk, mustard and salt, while mixer is running add grapeseed oil little by little and then the vinegar.

Tofu-mix:
Sautee the carrots in a little oil until softened. Soak the algae, drain and chop. Mix all ingredients for tofu-mixture, crumble the tofu, season with more salt and lemon if needed. Cut a cross in the potatoes, add a generous amount of the filling and a spoonful of Cavi-art.
(Credit to Nina Andersson, Sweden)

Learn More

Cavi-art pastries with avocado

These small Cavi-art pastries are pretty and delicate and taste heavenly! Great as an hors d'oeuvre anywhere.
– 16 round bread slices size about 2 1/2 inches

Avocado filling:
– 1 avocado
– 1 tbsp lemon juice
– 4 pinches sea salt
– 2 1/2 tbsp finely chopped cucumber
– 1/2 tbsp finely chopped dill
– 1/2 tbsp finely chopped chives
– I pinch finely grated lemon peel

Topping:
– 3-4 tbsp vegan sour cream or vegan cream cheese
– 3-4 tbsp orange red Cavi-art
– 1 tbsp black Cavi-art
– 8 slices of cucumber
– fresh dill

Makes 8 pastries
Mix avocado, lemon juice and salt to a smooth mix. Stir in the lemon peel, cucumber, dill and chives. Spread the avocado mix on the bread slices. Place the remaining bread slices on top. Spread a generous layer of sour cream or cream cheese on the top bread and then add some orange Cavi-art. Garnish with a cucumber slice, a dollop of black Cavi-art and a sprig of dill.

(Credit to Nina Andersson, Sweden)

Learn More

CREAMY POTATO-PUCKS WITH CAVI-ART, GREEN PEA SAUCE & DILL ROASTED ROOT VEGETABLES

The Cavi-art is great with different types of potato dishes. Here we made a mashed potato mixture covered with roasted root veggies, a black lentil garnish, pea sauce and topped off with Cavi-art.

Potato-pucks:
– 9-10 potatoes
– 4 cups water
– 1 vegetable bouillon cube
– 2/3 cup soy or cashew cream
– 1/2-1 tsp sea salt
– 1 pinch white pepper
– 2 tbsp margarine
– 5 spring onions, white part finely chopped

Pea sauce:
– 1 cup green peas
– 1 cup water from cooked potatoes
– 1 clove of garlic, finely chopped
– 1/2 tsp sea salt
– 1 tsp cornstarch or other thickener diluted in 1 tbsp water

Root vegetables:
– 7 carrots
– 4 parsnips
– 1 tsp sea salt
– 2 tbsp chopped fresh dill

Garnish:
– 1/2 cup black lentils
– 1 tbsp vegetable oil
– 1 pinch sea salt
– 1 pinch grated lemon peel
– 3 tbsp Cavi-art
– 3 tbsp chopped chives

Potatoes:
Peel the potatoes and cut them in thick slices. Boil the potato slices in water with salt and the bouillon cube. Pour out the water when the potato slices start to soften, reserve 1 cup potato broth for the sauce.

Put the potato slices with the cream and salt in a pot on low heat, stirring the mixture. Remove from heat when the potato mixture is soft and mash it coarsely. Mix in the margarine, white pepper and more salt if needed.

Sauce:
Bring the peas to a boil in the potato broth and chopped garlic. Whisk in the thickener so the sauce thickens.

Root vegetables:
Peel carrots and parsnips. Cut lengthwise into strips. Mix with some vegetable oil and salt in a baking dish. Bake 15-20 minutes at 350 degrees F.
Add fresh, chopped dill.

Garnish:
Cook lentils until soft, drain. Mix with the oil, salt and lemon peel in a baking dish. Bake until lentils are crispy.

Put the mashed potato in a cup rinsed with cold water and turn it onto a plate. Put a large spoonful of wasabi Cavi-art on top of the puck-shaped potato mixture. Add the root vegetables, pea sauce, lentils and chives.

Makes 4 servings

Learn More

BAKED POTATO WITH CAVI-ART

– 4 large potatoes
– 1/2 cup vegan sour creme
– 1/2 cup vegan mayonnaise
– 2 tbsp finely chopped onion (or chives)
– Lemon slices and dill sprigs for garnish

Makes 4 servings
Cavi-art tastes great in many potato dishes. We will show two baked potato recipes, this recipe is the more basic one.

Scrub potatoes and make a few holes in the top part with a fork.

Bake until soft, about 1 hour at 350F.

Mix the sour cream, mayo, onion, salt and pepper together.

Cut a cross in the potatoes, add a teaspoon of margarine first, then 1-2 spoonfuls of the creme fraiche mixture. Here we used a couple of spoonful of black Cavi-art. Garnish with a slice of lemon and a dill sprig.

Learn More

BEANBURGER WITH CHILI CAVI-ART

– 14oz of cooked or canned beans
– 1/3 red onion, finely chopped
– 1 tbsp tomato paste
– 1/3 cup pine nuts
– 1/2 red chili, finely chopped
– 1/3 cup whole grain breadcrumbs
– 2-3 tbsp cilantro, finely chopped
– 3 tbsp Cavi-art
– 3oz finely chopped cucumber
– 2 tbsp yellow or orange red Cavi-art
– 10oz plain firm tofu (preferably frozen, thawed and squeezed)

Makes 4 burgers

Heat a non-stick pan and roast pine nuts moving them around until golden brown, set aside.

Mash the beans in a big bowl, we used a mixture of different beans. Add the chopped onion, tomato paste, chili, pine nuts, cilantro and 2/3 of the breadcrumbs. Mix everything together.

Form four burgers, carefully turn them in breadcrumbs (optional, you can make the burgers without breadcrumb coating). Heat some oil or margarine in a pan, fry the burgers on medium heat about 4-5 min each side. Top the burgers with a spoonful of vegan mayo and a spoonful of chili or orange Cavi-art. Serve on a bun with some greens and tomato.

(Credit to Nina Andersson, Sweden)

Learn More

ELEGANT AND EASY TO DO CAVI-ART HORS D'OEUVRE

2 avocados:
– 2 tbsp vegan mayonnaise
– 2 tbsp black Cavi-art
– 1/2 tsp lemon juice
– 1 pinch of sea salt
– 1 pinch of pepper

Mash avocados and mix with the other ingredients. Fill mini croustades or vol-au-vents with the avocado mixture. Voila!

NORIROLLS WITH CARROT MIX & CAVI-ART

These norirolls are fun, tasty and colorful. Also very healthy, great to serve your friends and guests.

– 2 nori sheets
– 5 carrots
– 2 tomatoes
– 3 tbsp vegetable oil
– 3 pinches sea salt
– 1/2 tsp finely grated lemon peel
– 1 tbsp fresh lemon juice
– 2 tbsp finely chopped dill
– 3 tbsp roasted pumpkin or sunflower seeds
– 2 tbsp Cavi-art ...

Grate the carrots coarsely and dice the tomatoes. Mix with oil and salt in a baking dish and bake at 350 F until vegetables are tender.

Mix lemon peel, lemon juice and roasted pumpkin or sunflower seeds together. Add the fresh dill and season with more salt and lemon if needed. Put half of the mixture on each nori sheets. Spread mixture across the sheets but leave 1 inch of the sheet uncovered on opposite sides. Spread the Cavi-art in a line across the middle of the sheet, then add strips of cucumber and avocado. Brush the edges of the nori sheets with water so that they stick when you roll the them together into a solid roll. Brush the entire roll with water and leave it for a few minutes. Cut each roll into 8-9 pieces. Garnish each piece.

Makes 16-18 pieces

Learn More

PLANT BASED "SALMON" PATTIES

The typical Scandinavian flavors of dill, lemon and seaweed caviar go very well with this vegan "salmon". Served with horseradish vegan mayonnaise, fresh boiled potatoes and a colorful cole slaw finishes off the Nordic touch

– 2-2 1/3 cup grated carrot
– 3-4 chopped tomatoes
– finely grated peel and juice from lemon
– 1 tsp white vinegar
– 1 pinch of sea salt
– 2 tbsp vegetable oil
– 3 tbsp chopped fresh dill
– 12oz soy or other vegan "meat"

Toppings:
– 4 tbsp vegan mayonnaise
– grated horseradish
– 4 tbsp black Cavi-art

Makes 5 servings
Mix the grated carrot, chopped tomatoes, soy "meat", lemon peel and juice, white vinegar, fresh dill, salt and oil. Put the mixture in a baking dish and bake at 300 F, until carrot softens, about 25 minutes. Form patties and put a spoonful of black Cavi-art and a slice of lemon on top. Mix some grated horseradish with the mayonnaise. Serve the patties with the mayo mixture and boiled or baked potatoes. Garnish with a lemon slice and a sprig of dill

Learn More

PASTA WITH CAVI-ART SAUCE

This different take on a pasta dish includes hearty root vegetables and a creamy sauce with a "fish friendly" taste of the sea.

Sauce:
– 2 cups finely chopped celery root
– 1 cup finely chopped parsnip
– 1/2 red pepper, finely chopped
– 1/2 tsp grated lemon peel
– 1 tsp paprika
– 1 tbsp tomato paste
– 1 3/4 cup soy milk
– 1 1/2 cup soy or cashew cream*
– 1 cup vegetable broth
– 3-4 tbsp chopped fresh dill
– 2 tbsp Cavi-art

Makes 5-6 servings
Sautee the chopped celery roots and parsnips in oil on low heat. Add red pepper after a few minutes. When the vegetables starts to soften add paprika and the lemon peel. After a few minutes add tomato paste, broth, soymilk and cream (the cashew cream will thicken when heated).

Let simmer then add a few spoonful of your favorite Cavi-art, serve over pasta.

*You can make cashew cream by mixing raw, soaked cashew nuts with water or vegetable broth in a blender on high speed. Add the amount of liquid according to the thickness you like the cream to have.

Learn More

PLANT BASED FILLETS WITH A CAVI-ART BEURRE BLANC SAUCE

Here we used 4 Quorn Fillets, tofu or soy fillets can also be used.

– 1 cup white wine
– 2 tbsp shallot, finely chopped
– 12 tbsp margarine in cubes
– 1/4 cup fresh lemon juice
– 1 tbsp cashew cream (optional)
– Makes 2 servings...

Makes 2 servings
Bring the wine to a boil then add the shallot. Let simmer on low heat for about 10 mi until volume is reduced by 3/4. Keep the margarine cold, start adding cubes while whisking, sauce will start to thicken.

Add lemon juice (and cashew cream if desired). You can strain out shallots or leave them in the sauce. Add a few spoonfuls of your preferred Cavi-art.

Fry the fillets until golden brown, serve with Cavi-art beurre blanc sauce, whole grain rice and some greens, we used steamed broccoli.

Learn More

STEAMED ASPARAGUS WITH WASABI CAVI-ART CREME FRAICHE

– 1 bunch of fresh asparagus
– 1/2 cup plain vegan sour cream
– 1/2 cup vegan mayonnaise
– 3 tbsp Cavi-art

Steam asparagus 5-10 minutes depending on desired firmness.

Mix the sour cream, mayo and Cavi-art together, add salt, pepper and a little lemon juice if needed. This cream mixture also goes well with potato dishes.

Learn More

THIN BREAD ROLLS WITH CREAM CHEESE AND CAVI-ARTA

– 3 flatbreads or tortillas
– 5 tbsp vegan cream cheese
– 2 tbsp finely chopped radish
– 2 tbsp your favorite Cavi-art
– 2 tsp finely chopped chives

Makes 21-24 pieces

Mix cream cheese, radishes, chives, Cavi-art and a pinch of salt.

Spread the mixture thinly on the 3 flatbreads or tortillas. Roll them into solid rolls. Cut every roll in 7-8 pieces.
Serve as a snack or hors d'oeuvre.

Learn More

Tofulet with potatoes, spinach and Cavi-art

This is the best "tofu-omelet" recipe I have come across, the ingredients really compliment each other. I added the broth to the tofulet to get a softer consistency like "soft scrambled eggs".

– 2 potatoes
– 1/4 red onion, sliced
– 3.5-5.5oz plain tofu, crumbled
– 2 tsp finely chopped chives
– 1/2 cup chickpea flour
– 2/3 cup water
– 1/2 tsp sea salt
– 1 pinch of black pepper

Topping:
– 1-1 1/2 cup fresh spinach
– 2 tbsp vegan sour cream
– 2 tbsp black Cavi-art

Makes 2 servings
Peel or scrub the potatoes, slice them quite thin and boil until just soft, let drain off. Heat oil in a skillet and sauté the onion and half of the tofu until tender, then add potato slices. Let mixture cook for a few minutes on low heat. Stir in the chives. Mix the chickpea flour, water, salt and the rest of the tofu together. Pour flour mixture over the vegetables in the skillet and leave for 5 minutes. Check that the flour mixture has set, otherwise cook longer. For a softer tofulet, add 1/2 cup vegetable broth. Turn the tofulet onto a plate. Cook the spinach quickly in oil, add salt and pepper and put on top of the tofulet or you can mix in the spinach with the tofulet at the end of cooking. Serve the tofulet with a large spoonful of sour cream and Cavi-art.

Learn More

Wontons with Cavi-art & dill filling

The wontons make a pretty, delicious appetizer drizzled with a herb dressing or served on a platter as an hors d'oeuvre. The original recipe, which I "veganized" came from Ida Davisen, of Restaurant Ida Davidsen in Copenhagen, Denmark.

12 thin pastry sheets for baking (may be bought ready-made)

Stuffing:
– 4 tbsp vegan cream cheese
– 4 tbsp Cavi-art
– 2 tbsp chopped fresh dill
– 1 tsp fresh lemon juice
– pinch of pepper

Makes 4 servings, calculate 3 wontons per person
Mix ingredients for the stuffing, cut the pastry into squares of about 4x4 inches. Place one spoonful of stuffing in the middle of the pastry square, brush the edges of pastry with a little oil and close them. You can also tie a straw of chives around the top to keep it closed.

Bake wontons on 350F until golden brown.

Garnish with chopped chives or dill and Cavi-art.

Learn More

Vegetarian & Fish Dish Recipes by Brian Storgaard
& Ida Davidsen

As the ambassador of open sandwiches, Ida Davidsen has made Danish cooking konow and loved throughout the world. A few of the numerous places where Mrs. Ida has prepared open sandwiches are of the guests at the Restaurant Scandia in Hollywood and for the passenger of British Airways and Canadian Pacific. She has olso been in charge of the culinary aspect of Spanish ventures all around the world, in cooperation with the Ministry of Foreign Affairs. Mrs. Ida is the fourth generation of Davidsen delicious open sandwiches. She runs Restaurant Ida Davidsen in Store Kongensgade, Copenhagen.

Vegetarian & Fish Dish Recipes by Brian Storgaard
& Ida Davidsen

Discover tips from Mrs. Ida, recipes such as Potato in White Wine, Garnished Plaice Fillet and much more.A few of the numerous places where Mrs. Ida has prepared open sandwiches are of the guests at the Restaurant Scandia in Hollywood and for the passenger of British Airways and Canadian Pacific. She has olso been in charge of the culinary aspect of Danish ventures all around the world, in cooperation with the Ministry of Foreign Affairs. Mrs. Ida is the fourth generation of Davidsen delicious open sandwiches. She runs Restaurant Ida Davidsen in Store Kongensgade, Copenhagen.

Have your own recipes? Share it with us!

Recipes

SiteLock
My Cart

You have no items in your shopping cart.