Vegan winter menu (optionally gluten-free):
Breakfast
- Porridge brought to taste with fresh ginger and lemon, cinnamon, and cardamom
- Roasted mixed nuts
- Toasted coconut
- Miso soup
- Soya yoghurt with Muesli
- A variety of bread and crackers
- A variety of spreads
Lunch
- Roasted paprika and tomato soup
- Paleo bread with a freshly made spread
- Carrot salad with a Moroccan twist
- Mixed green salad with roasted mushrooms, peppers, and radish
- Frittata with fresh vegetables and sweet potato
Dinner
- ‘Beet’ Bourguignon
- Cauliflower and celeriac mash with a hint of roasted garlic
- Freshly steamed green beans
- Potato and Mushroom gratin
- Watercress, Avocado, and Lentil Salad
Dessert
- Cinnamon pineapple slice topped with a chocolate mousse
Vegetarian daily menu (optionally meat and/or gluten-free):
Breakfast
- Polenta porridge with Gomashio (toasted sesame with salt)
- Roasted mixed nuts
- Toasted coconut
- Boiled or scrambled eggs
- Yoghurt with Muesli
- A variety of bread and crackers
- A variety of spreads and cheeses
- Watermelon slices
Lunch
- Pumpkin and carrot soup
- Sweet and hearty arame puffed rolls
- Wild tomato salad with basil, olives, and feta cheese
- A variety of bread and spreads
- Mixed green salad topped with bean sprouts, roasted tofu, cucumber, and a lemon and turmeric dressing
Dinner
- Seitan (or lamb) curry
- Sweet potato and mango curry
- Red lentil or mung bean dahl
- Palak Paneer
- Mushroom Kadai
- Papadums and naan
- Apple chutney
- Raita
- Pilau rice
Dessert
- Aam Shrikhand (hung curd) with Mango
Notes
- These menus are examples of an endless variety
- All non-vegan dishes can be made vegan or replaced by a vegan alternative
- All ingredients are honest and organic
- All dishes are well-balanced in protein, carbohydrates, and fiber