SOUP - vegan and vegetarian catering in Helsinki

     Example catering menus

summer - autumn, 2018

 
 

small foods

 

vegan truffle mayonnaise with chantarelle, shallot rounds & toasted mustard seeds

baby gem lettuce pockets with almond butter, green tomato chutney, mint & cherry capers

summer cabbage caesar coleslaw, artichoke heart & preserved lemon

red endives with dates, blue cheese, popped flak seeds & juniper oil

tamari & sesame oil marinated silk tofu, with red grapefruit, coriander mayo, served on a tostada

sugar snap peas with mint fragrance 

buffalo mozzarella with pickled fennel, pine oil & pine salt

taco’s with kimchi red radish, sunflower seed & miso puree, spring onions & parsley

 

cold food

 

mixed variety Finnish tomatoes with a light raspberry dressing, basil, olive oil & black pepper

new potato, asparagus, dill emulsion, boiled egg & watercress

grilled romaine with aged goats cheese caesar style sauce, peas, chervil & popcorn

baby gem & radicchio salad with pea shoots, mint, cherry tomatoes & salted lemon dressing

whole roasted violet carrots with coriander, spinach, red endives, sea buckthorn dressing & popped flak seeds

roasted cauliflower with tahini dressing & chilli - lingonberry 

asparagus with vegan hollandaise dressing & tarragon-parsley chimmichurri

purple potato salad with kohlrabi, dill, vegan mayo & pickled red onion

spelt with roasted beetroot, lingonberry, cured tofu & rosemary oil

kale salad with salted lemon

black tahini hummus

pine & black lentil pate

green paprika romanesco

red kidney bean, black olive & basil dip

sauerkraut, beetroot, tarragon & sunflower seed dip

 

warm food

aubergine & tempeh oven baked with nokka-oat cream sauce, salted sunflower seeds, fresh mint & lemon juice

braised tempeh with orange, fennel & tomato sauce, with crumbled Bulgarian feta & parsley (vegan option available with crumbled & marinated tofu)

champignon mushrooms with truffle oil & blood orange dressing, braised endives & pea shoots

courgettes with tarragon oat cream sauce, turmeric crumbled tofu, fresh tarragon & young onions

roasted fennel & new potatoes with dill påmackan, crispy chickpeas & rhubarb

lasagna with fresh tomato & oat cream sauce, gorgonzola cheese, baked pears & chard

cauliflower with black garlic béchamel, mature cheddar cheese & sorrel 

carrot & cashew nut puree with broccoli, and fried greens & seaweed

cauliflower puree with grilled portabello mushrooms stuffed with dates, stilton & pine seeds

 

sweet food

vegan mud cake with courgette, strawberry icing, fresh strawberries & glitter

date cake with turmeric icing & red currents 

lemon cake with liquorice caramel & poppy seeds

vanilla panancotta with rhubarb compote & rye crumble

porridge pancake with lingonberry whipped cream, salted caramel & black currents

carrot & orange cake with rosemary icing & candied seeds

banana cake with sweet peanut butter, & rhubarb

chocolate mousse, black berry - chilli compote, oat biscuit, flowers

apple & rhubarb rye crumble with rose påmackan & rose petals