Mushroom and chestnut puree, roasted baby potatoes, roasted garlic
Some say it is all about the sauce. The mushroom and chestnut puree was the star that drew the supporting cast of ingredients together.
Some say it is all about the sauce. The mushroom and chestnut puree was the star that drew the supporting cast of ingredients together.
The nutty characters of the parmesan-crusted cauliflower and the quinoa marry perfectly with the sweet roasted red peppers, the salty feta cheese, and the blueberries’ acidity – a true harmony of flavours in this roasted cauliflower quinoa salad.
Gnocchi Al Forno is a classic Italian dish normally infused with sage. This creamy mushroom gnocchi recipe replaces the sage with shiitake mushrooms which contribute an earthy complexity.
There is something about burgers. Carefully selected ingredients packed in a bun. This quinoa burger meets the challenge of creating a veggie burger that is at least as delicious as the animal-derived variety.
Drawing on the distinct flavour profiles of several mushroom varieties, this vegetarian cream of mushroom soup with truffle oil is complex and satisfying. The drizzle of truffle-infused olive oil is the “special sauce” of this dish.
These roasted red pepper and corn waffles are made using yeast as a leavening agent, adding a layer of flavour and a nice chewiness to the texture.
The panko-crusted tofu had crunch and creaminess as only panko breadcrumbs wrapped around delicate silken tofu could have. Adding a contrasting sparkle were the fresh corn kernels, offset by the salty, sour, and umami flavours of corn salsa dressing.