Workshop November 27, 2013

On 11/27 we had a fruitful meeting. After including review of protein and nutrition, by Marie Alminger, LCA analysis tool by Birgit Landqvist we got to taste a buffet of amazing good vegetarian dishes, enhanced with proteins from our raw material manufacturers.

The buffet was prepared by Dan Lexö and consisted of:

  • Oat Cake with oat protein
  • Oats and rye bread with oat protein
  • Falafel was wheat fiber and wheat feed
  • Green pea purée with truffle with oat protein
  • Butternutpuré with oat protein
  • Potato Dumplings ( gnocchi ) with gluten
  • Tomato sauce with oat protein
  • Potato Cake with oat protein
  • Jerusalem artichoke and mushroom soup with oat protein
  • Falafel with oat protein
  • Auberginpuré with oat protein

 

   

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