Summertime stands for fun in the sun and more time to spend with friends and family. And what better way to get together than over some delicious, lighter food? Take the time to cook using only the freshest of ingredients. Our resident expert Mirjam designed these exclusive recipes to delight your guests and leave them hungering for more.






At first glance, this may seem like classic Caesar salad, but looks can be deceiving! These veggie variety trades chicken and anchovies for marinated, crispy tempeh and sun-dried salty tomatoes. Packed with protein but also bursting with flavour. Definitely worth serving on a warm summer evening alongside grilled veggies or meat from the barbecue, for example.

Recipe for 4 people
Preparation time: 15 minutes




Ingredients for salad

  • 1 large head of romaine lettuce (washed, dried and cut into pieces of around 1.5 cm)
  • 40 g of sun-dried tomatoes preserved in oil (strained and cut into thin bars)


Ingredients for tempeh and marinade

  • 1 package of tempeh (around 250 g) cut into 1.5 cm blocks
  • 1 tbs olive oil
  • Juice from one lemon
  • 2 tbs tamari sauce
  • 1 tsp Dijon mustard
  • 1 tbs agave
  • Coarsely ground black pepper


Ingredients for croutons

  • 4 thick slices of white sourdough bread, cut into blocks of around 1.5 cm
  • 4 tbs olive oil for drizzling
  • 2 cloves of pressed garlic
  • Coarse sea salt


Ingredients for Caesar dressing

  • 4 tbs of mayonnaise
  • 2 tsp Dijon mustard
  • 2 cloves of pressed garlic
  • 2 tbs of lemon juice
  • 75 g shredded Parmesan cheese
  • 150 ml extra virgin olive oil
  • 1 tsp salt
  • Freshly ground black pepper




1. Mix all the ingredients for the marinade together and let the blocks of tempeh marinate while you’re preparing the rest of the ingredients.

2. Cut the bread into blocks and stir them in olive oil, garlic and salt. Cook on low heat in a large, flat skillet, stirring until the bread starts to colour and become crispy.

3. Mix all the ingredients for the dressing together with the help of a blender or hand mixer until it becomes a smooth sauce. Add salt and lemon to taste. If you feel the dressing is too thin, add a bit of Parmesan cheese.

4. Fry the tempeh in a bit of vegetable oil on a high flame for a couple of minutes, until it’s brown and crispy.

5. Divide the lettuce over the tray or plates, garnish with the tempeh, croutons and sun-dried tomatoes and sprinkle it with the dressing.  Enjoy!






These noodle bowls are tasty both as a cold dish or a warm one. Just what you’re in the mood for on a warm summer afternoon or a muggy summer evening. Don’t be scared by the number of ingredients: together, they make a deliciously spicy, comforting peanut sauce with a fresh hint of lime and lemongrass. Seitan is a wonderful alternative to meat because it’s packed with protein and has a meat-like structure. Even if you’re not a vegetarian, just try it sometime. You’ll be surprised at how tasty it is!

Recipe for 4 people
Preparation time: 35 minutes

Ingredients for seitan & marinade

  • 250 g seitan
  • 1 tsp sesame seed oil
  • 2 tbs soy sauce
  • 2 cm lemongrass, cut into thin rings
  • 1 clove of garlic, finely chopped
  • Juice from 1 lime
  • A few coriander leaves
  • 1 tbs agave
  • 1 head of baby gem lettuce, halved
  • Extra: wooden skewers


Ingredients for noodles

  • 200 g rice noodles



Ingredients for coconut peanut sauce

  • 3 tbs vegetable oil
  • ½ tsp cumin
  • ½ tsp coriander seeds
  • 2 cm of ginger cut into strips
  • Juice from 1 lime
  • 400 ml coconut milk
  • 2 lime leaves
  • 5 cm of lemongrass
  • 2 large tbs of sambal
  • 1 tsp tamarind
  • 50 g brown sugar (or palm sugar)
  • 250 g peanut butter
  • Salt and black pepper
  • Vegetable oil for frying


Ingredients for roasted peanuts

  • 2 handfuls of peanuts, shelled (white peanuts)
  • A little vegetable oil
  • Extra: baking sheet


Ingredients for blanched vegetables

  • 200 g broccoli florets
  • 2 spring onions cut into rings
  • 100 g asparagus cut into pieces of around 4-5 cm
  • 1 chili pepper, sliced into rings



1. Cut the seitan into slices of around 1 cm thick and slide them onto a skewer. Mix all the ingredients for the marinade together and place the seitan skewers in it. Turn them now and again to make sure they’re well-marinated.

2. Cook the noodles according to the directions on the package, in enough boiling water with some salt. Drain them and set them aside.

3. For the coconut peanut sauce, heat some oil in a wok. Once this is hot, add the cumin and coriander seeds. Keep stirring until the seeds start to crackle, then add the ginger.

4. Add the sambal and stir it thoroughly. Add the coconut milk and bring it to a boil. Keep stirring and adjust to a lower flame. Add the lime leaves, lime juice and the lemongrass and let it gently simmer.

5. Pick the leaves and the lemongrass out and throw them away. Add the peanut butter, brown sugar, tamarind and soy sauce. Stir thoroughly and leave it on low heat for a maximum of 5 minutes. Keep stirring and add salt and lime juice to taste.

6. Preheat the oven to 200 C. Drizzle the peanuts with a bit of oil, mix well and spread them over a baking sheet. Roast them in the oven or in a pan until they become a beautiful golden brown. Let them cool down then coarsely chop them.



7. Fill a large pan with water and bring it to a boil. Add the broccoli, spring onions and asparagus. Let them boil for maximum of 2 minutes and then drain them.

8. Remove the seitan from the marinade and fry it in a bit of vegetable oil for a couple of minutes, until both sides are golden brown. Lay the two halves of the baby gem lettuce in the pan and fry them shortly on the cut open side until they being to colour. Remove everything from the heat and slice the baby gem halves into quarters.

9. Heat a sizeable dash of vegetable oil in a large wok and add the noodles, stirring well through the oil. Add the vegetables, some extra sambal, soy sauce and lime juice to taste. Mix everything thoroughly.

10. Scoop the noodles with vegetables into bowls and garnish with the peanut sauce. Divide the roasted baby gem over each bowl, along with the roasted peanuts, rings of chili pepper and coriander. Garnish with a slice of lime and the roasted seitan skewers.

Serve alongside extra peanut sauce.






This summer salad is a mix of sweet, sour and hearty flavours that go together beautifully. By adding the quinoa and seeds, the salad is substantial enough to serve as a main course.

Recipe serves 4 people
Preparation time: 20 minutes



Ingredients for salad

  • 200 g red quinoa
  • 100 g rocket lettuce
  • 2 large and ripe mangos, peeled and cut into blocks
  • 1 tin of baby corn, drained, halved
  • 1 red chili pepper slice into rings as garnish
  • 40 g pumpkin seeds, lightly roasted in a dry pan


Ingredients for vinaigrette

  • 60 ml extra virgin olive oil
  • 1 tbs lemon juice
  • 1 tbs apple cider vinegar
  • 1 tsp agave, honey or maple syrup
  • 1 small shallot, finely sliced
  • 1 tsp salt and freshly ground black pepper




1. Prepare the quinoa according to the instructions on the package. After straining it, let it sit in the pot for a bit with the lid on.

2. Mix the quinoa with the rocket lettuce, blocks of mango, baby corn and pumpkin seeds in a large salad bowl.

3. Prepare the vinaigrette by thoroughly mixing all the ingredients for it. You can keep it in a jam pot with a lid.

4. Pour the vinaigrette over the salad and garnish with the rings of red chili pepper. Your mango salad is ready!


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