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Konstantins ice cream pirogue – “Green Gourmet” 1994

  • On May 20, 2013

Ice Cream Pirogue


  • On February 27, 2013

“Green Gourmet” (at Swedish Vegetarian Sociaty`s H.Q.)
Konstantin & Ewa Sangwal tasting Raw Pineapple & Cocos Ice cream Piroge at the office.- Autumn 1996 – Tjärhovsgatan – Södermalm/Stockholm

You ind it at “Mat Apoteket” (=Food Pharmacy) Bondegatan 6 Södermalm Stockholm

Photo: Krister Knutars

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Invented by Konstantin in 1994. Green Gourmet Restaurant in Södermalm Stockholm at the Swedish Vegetarian Society Head Quarters

Piroge bread: Haselnuts(40%), Vanila,pine seeds(10%), Dates(50%)

Ice cream: Frozen: Blueberries, Durian, Strawberries, Banana; Then: Chios-Mastiha,Vanilla, Sunflower-Lecitine, little bit of seasalt and fresh ginger.

For NOT to geting sticky: Raw: Carob & Cacao.

Dust with carob or cacao or both on a light disc in order not to get sticky.

First: 1) Make Round  cakes and put in the middle the pasta, when all fruits are ready from the foodprocessor.

2) Fold the dough  and the use a fork press and dust again with the carob. what is left around cut with aknife and save it to make Afroballs.

3) Put them then in the freezer for some hours.

Sauce: Grated lemon, Vanila, cocos flour, cashew nuts, ricemilk.

Raw food à la cart & boufet   at Lemuria 1994                                                                                                                 Krister Knutars & Konstantin Photo:Uknown

Lemuria -84  -Nybrogatan   Östermalmstorg

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Fån Vänster: Petra, Konstantin, Rose-Marie, Patrick Wahlberg “Green Gourmet” 1995 at Swedish Vegetarian Society H.Q. Tjärhovsgatan Stockholm

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