VEGAN FEAST

You need be neither a vegetarian nor a vegan to appreciate this green menu where we have skipped both the meat and animal products. Instead, we have amped up the vegetables and flavour, following one of today’s strongest sustainable food trends.

CRUNCHY SOURDOUGH BREAD with a creamy black bean purée, topped with avocado, chipotle and crispy kale, is an easy starter to rival the beloved tomato bruschetta. The light-coloured plates are from Viki Weiland, the small ceramic bowl is from Tina Marie CPH and the cutlery is from Artilleriet. The flax napkin is from Broste Copenhagen.

MEAT BECOMES SUPERFLUOUS when you discover crispy fried tofu served with garlic-roasted mushrooms, spinach and hot tomatoes. If you like cheese, you can top the dish with crumbled goat cheese. Both bowl and plate are by potter Kristina Vildersbøll. DO LIKE THE ITALIANS and serve pasta as a small side dish. Here the linguini is accompanied by a homemade curly kale pesto and salted almonds. The pesto can be made in advance for extra ease when your guests arrive. SWEET POTATOES have become a justifiably popular item in Danish cuisine. The sweet potato, or batata, has a creamy consistency and delicate flavour when cooked. Here, we serve it with just a splash or two of oat-milk creme fraiche, chopped almonds and the Middle-eastern spice mix dukkah. The plates are from Viki Weiland, and the small ceramic bowl is from Muji. The teaspoon is from Artilleriet.

CREATING A DESSERT WITHOUT DAIRY PRODUCTS OR EGGS MIGHT SEEM like a tall order, but this raw cake with dates, blueberries and a rustic nutty base proves that it can be done – and without having to compromise at that. The cake is dense and packed with flavour, the way a delicious chocolate cake should be. The large plate is by potter Lone Schubert, while the cake plates are from Viki Weiland.