Gourmet plant-based recipes for eating well
Much more than just a passing fad, the craze for plant-based cooking meets a real demand, from a generation concerned about eating well to protect its health and that of the planet.
The recipes
QUICK, EASY AND DELICIOUS
Sweet potato and banana soup with tonka beans
Moroccan Bessara
Tofu nuggets marinated in sage and garlic
Fattouche
Tofu Korma
Mexican cauliflower rice with roasted tempeh
Vegan Gyozas
Spicy patties made from banana flowers
Buckwheat risotto with red beetroot and argan oil
FOR THE WHOLE FAMILY
Barbecue jackfruit Tacos with guacamole
Black bean and chickpea burger with dairy-free brioche buns
Cheesy plant-based quesadillas with “cheese cream”
Chickpea flour Pizza
Vegan Köttbullar
Buckwheat waffle, roasted vegetables and hazelnut cream
Vegan “tuna” bagels with tofu cream cheese
Roasted cauliflower wrap, tofu Ranch dressing
Mac & Cheese
Pot-au-feu with winter vegetables
Vegan “Bouchée à la reine”
Creamy pot pie
PERFECTLY BALANCED
Quinoa salad with a roasted garlic and peanut dressing
Plant-based protein power bowl
Vegan Club Sandwich
Buckwheat pancake, spicy tofu, hemp and vegan yoghurt vinaigrette
Beetroot gnocchi, lentil balls, walnut and tomato pesto
FROM AROUND THE WORLD
Plant-based Okonomiyaki
Ramen with smoked tofu
Knish
Bao Buns and glazed vegetables
Danish seitan hot dog
Vegetable Pho
Mauritian Badjas
Moussaka with black lentils
SIGNATURE DISHES BY THE EHTL
“Pâtés au Riesling” with lentils, EHTL style
Vegan Kniddelen, hemp cream crispy eryngii and fried enoki
“Black & White Fagottini” with truffle and cashew nuts, fried fennel,
charcoal tuiles, parsnip cream
Vegan Wellington
Vegetable demi-glace
DESSERTS
Coconut panna cotta and homemade granola
Sweet hummus with a thin crunchy cereal bar
Rice pudding with roasted apricots
Tiramisu with peppered strawberries
Cremant and verbena granita
Moelleux au chocolat
Winter tea with apples, ginger and cinnamon
Pancakes with poached pears and “amlou”
Mousse au chocolat for everyone
Baklava with cream and pistachios
CAKES AND OTHER SWEET TREATS
Homemade gingerbread
Cherry clafoutis
No-bake brownie
Shortbread with lavender and candied lemon
Rustic hazelnut and apple tart
Chocolate banana cake
Tahini cookies
Waffle with carrots and oranges
SIGNATURE DESSERTS BY THE EHTL
Vegan Yule log, 2022 edition
Rhubarb cheesecake tartlet flavoured with thyme
Impressions
The Luxembourg School of Hotel Management and Tourism is always on the lookout for new trends and is keen to keep up with the times and offer excellence in hospitality. It has not hesitated to incorporate plant-based cuisine into its programmes and dishes, notably by offering vegetarian weeks in its various restaurants for the past three years. The aim is obviously not to banish traditional gastronomy, with its meat and fish dishes, but to broaden the range of possibilities when it comes to food.
It was this desire to promote the discovery of a new cuisine that gave rise to the idea of a vegetarian cookbook. For this book, two chefs and teachers, Steve Lentz for the savoury section and Carole Goerend for the sweet section, have devised and produced 59 recipes that are entirely plant-based and almost 100% vegan. Gourmet dishes and desserts, inspired by their experiences, discoveries and travels, accessible to everyone. Readers will soon realise that plant-based cooking is not just a few salad leaves, but rather a multitude of ingredients and combinations that can change a plate completely, adding new flavours and a host of benefits, revitalising recipes that we’ve always been used to eating and awakening our palates. Because, contrary to popular belief, plant-based cooking has a lot to offer, not least in terms of taste.
Let yourself be surprised: a colourful vegetable dish, cooked in a variety of ways and seasoned with spices or aromatic herbs, can turn out to be a real flavour wonder.
THE SALE OF THIS BOOK HELPS TO FINANCE EDUCATIONAL PROJECTS AT THE EHTL AND TO PROMOTE THE SCHOOL’S REPUTATION.
Available on :
– At the EHTL stand at ExpoGast
– shop@ehtl.lu
– tél. 80 87 91
Format: 185 x 245 mm
Hardbound
Folio: 176
Price : 49€
Book available in French and English
FR : ISBN 978-99987-887-2-5
EN : ISBN 978-99987-887-3-2
