Welcome to our first edition of Q&A “Plant Jammer Style!” First up, is Anne Køster:
Tell us a little bit about yourself and your life!
I am 38 years old, have my own company where I help food companies with pr, branding and communications. My husband and I have 3 kids in total (2, 8 and 12). We eat more and more greens and less meat. We’ll never go vegan (nor vegetarian I’d suppose), but it is surprising to see how little we miss meat☺
Where did you first hear of Plant Jammer?
I first heard of Plant Jammer at Heartland festival last year (or perhaps before through the Hub, not sure).
What is it that you like about Plant Jammer?
I was immediately interested in PJ because Michael and PJ unite all that I see as a sustainable future of food: using tech to drive a change, rethinking daily cooking by making it available to everyone, driving the vegetarian/flexitarian agenda and adding a serious business model at the same time.
Has Plant Jammer taught you anything that you didn’t know before?
Sure – plenty! There are several flavor combinations that I didn’t know before. E.g. using dried cumin or coriander with different types of cabbage (making e.g. Brussel sprouts more soft in it’s flavor). Furthermore PJ has offered tons of inspiration when it comes to new food combinations (diff. greens combinations as well as herbs and dairy products that I wouldn’t have used together before). And last PJ has given me great inspiration when it comes to using certain greens in new dishes (e.g. avocado on pizza, sweet potato in pasta etc.).
What inspires you when it comes to cooking?
Can be lots of things. Something I hear in a podcast, a certain ingredient that I see at my local green pusher, a dish that I am served on a restaurant, the food combination that PJ’s AI is giving me, what I have in my fridge, something my friend said etc.
What would you say is your signature Plant Jammer dish?
Hm. That is hard. I have definitely adopted the cabbage tacos (I use red cabbage, chick peas, sweet potatoes, apples, cumin a.o.), but I am also a huge fan of using PJ’s AI to make different great flavor combinations in sautéed greens and herbs. I keep making new dishes. But there are definitely vegetables that PJ has taught me to use more often and that is e.g. sweet potato, aubergine, chick peas and other dried beans, brussel sprouts, red beets and red cabbage.
What is your favorite vegetable?
At the moment I think it is red cabbage or palm cabbage.
What would you cook for someone, on a date night at home?
I’d make 5-7 small green dishes, each focusing on one vegetable as the supporting element.
What is the craziest/weirdest food combination you have ever tried?
Pig intestines, oil and garlic
If you could only eat one cuisine for the rest of your life, which one would you choose?
Italian.
Which song is the best to listen to in the kitchen?
Anything with Nick Cave and the Bad Seeds
What is your smartest cooking hack that you would like to share?
Always make sure to keep your kitchen clean and tidy – also when you cook…
What is your favorite pizza topping?
Cheese – and then aubergine or courgette (if it is not allowed to say pepperoni😉)
Is there a type of food that you really don’t like?
Ris a la mande.
What would like tell people that still haven’t tried Plant Jammer?
Give it a shot, let go and see what happens when you stop focusing on recipe pictures and fixed frames – and start tasting and playing around!
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