delectabilia
Delectably Different Recipes
This salad sparkles. Cherry tomatoes have a wonderful sweet acidity of their own, enhanced here by the ginger juice and rice vinegar. Layer in umami and seasoning from the wakame seaweed and soy sauce, and you have a cherry tomato and wakame salad that stands on its own or would complement a robust main dish.
I love the diversity of ramen. There are styles but few rules. In keeping with that diversity, I wanted to create vegetarian miso ramen the equal of its flesh-and-bone based counterparts.
Gazpacho sorbet works very well as a palate cleanser, clearing away any lingering flavours and mouthfeel from the previous course. And then energizing the palate for the next course.
Earthy colours and flavours dominate this dish. Autumn-coloured roasted vegetables, sautéed mushrooms, and pine nuts sit atop a mossy earth base of pesto infused black quinoa.
The versatility of tofu is a legend. Here the firm tofu becomes almost cheese-like after marinating in gochujang and grilling. The gochujang tofu has a spicy complexity that only a fermented ingredient can bring.
“No animals were harmed in the preparation of this pâté.” This is an appropriate disclaimer for this vegetarian foie gras or faux gras. The mushroom, nuts, and lentil-based spread, topped with a piece of pickled garlic, is so delicious and very healthy.
Subtle aniseed and nutty notes make this roasted cauliflower and fennel soup recipe a little mysterious. The unexpected sweetness of the black garlic crumbs on top adds to that mystery.
A “bowl” filled with sweet, nutty succulent umami-packed mouthfuls of flavour. Finish with a satisfying crunch when eating the bowl that the beetroot chickpea mushroom salad is served in.
Great colour here, visual and flavour. The pickled cherry tomatoes, infused with garlic and dill, bring some “zing” to balance the creaminess of the baked halloumi cheese. The red quinoa and red pepper puree “risotto” has a sweet nuttiness, enhanced by the umami from the parmesan.
This Asian inspired dish layers creamy tofu encased in crispy tempura batter on top of fresh crunchy smashed cucumber that has been smothered in zingy ginger and sesame oil salad dressing.
What sets this dish beet gnocchi apart is the way the ricotta and beetroot gnocchi is so perfectly complemented by the Roquefort cheese, walnuts, and brown butter sauce.
A classic dish with a couple of twists – it’s a vegetarian Cannelloni di Manzo – and it has a blue cheese pasta sauce, a besciamella (bechamel) sauce enhanced with some blue cheese.
This vegetarian mini lasagna is light, airy, and full of exciting and unexpected tastes and textures, including roasted vegetables, fresh tomato sauce, and creamy ricotta.
There is something comforting about pie and gravy. These vegetarian puff pastry turnovers and mushroom gravy made meat irrelevant. Big rich complex flavours. Truly delicious.
Vietnamese curries are quite distinct from those of Thailand. They have more in common with South Indian curries, thanks, interestingly enough, to the French. This roast vegetable and chickpea curry is a great example of using Vietnamese curry powder.
