Spring is here… Can’t wait to bring in spring and enjoy the first spring jitters?
In our garden, spring means that the first wild garlic leaves are starting to squeak. They smell like garlic and are delicious to use in a pesto, omelette or puree.
Did you know that wild garlic also grows in the wild? In shady spots in the forest. Pay attention, because the leaves look very much like bluebells, and these are super poisonous. If the leaves smell like garlic, you’re good! You immediately recognize the garlic-like aroma.
And no, it is not the badgers that like to eat wild garlic… The Latin name Allium usinum refers to bears… In other languages this is clearer: Bärlauch, Ail des ours or Bear’s garlic. According to Wikipedia, the species name is ursinum (= of the bears, ursus = bear) originated from the old superstition that bears first feasted on this plant after their hibernation. This is also the reason that the plant is occasionally called bear’s garlic (in German Bärlauch and in French ail des ours ). The name wild garlic may be derived from badgers, which had their burrows under these plants
Nice to make a green healthy pesto! Below you will find 2 recipes (a super healthy vegan version and a super fast classic version)
Green tea is green tea? Well…not really. Our tea supplier recently visited the Amanprana offices. We planned an afternoon with a refresher course on green tea. On a previous visit we focused on matcha, now more on green tea in general. Interesting how different cultures can treat tea so differently…
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Everyone loves a tasty aperitif during the festive season. Leaving your family and guests alone for hours, while you slave away in the kitchen, is obviously not an option, but then what? You will amaze your guests with the originality of this veggie snack! Enjoying food together is also a gift. Your kids will have a lot of fun too with these homemade blinis.
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Vegan food is on the rise, but you don’t have to miss out on your favourite classics….
Vol-au-vent (vidé or chicken à la king ) is a sumptuous dish, but how do you make this dish vegan or vegetarian? The recipe below is well worth trying! Incredibly easy and delicious…. Yummy!
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You will find more on sustainable cooking, tips and my favourite sustainable recipe in this blog post. Do you have your own tips on sustainable cooking? I’d love to hear about them!
It’s impossible to imagine society without thinking about sustainability anymore. Companies can no longer ignore this nowadays and promote every sustainable change that they make.
At Amanprana, we are also contributing (as one of the five Belgian pioneering companies) by advising the Belgian FPS Public Health, Food Chain Safety and Environment federal department on the development of digital tools for biodiversity, amongst other things.
I’m also doing my bit. For example, I’m a vegetarian and regularly eat vegan. Seitan from Bertyn fits perfectly into all of this! Incidentally, did you know that it is very easy to fool even the most fervent carnivores with Bertyn’s seitan? ? Try my recipe at the bottom of this blog!
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