Black quinoa and pesto with roasted vegetables
Earthy colors and flavours dominate this dish. The black quinoa and basil pesto form a mossy earth base for the autumn colored roast vegetables, sautéed mushrooms, and pine nuts.
Marinated and grilled gochujang tofu
The versatility of tofu is legend. Here the firm tofu becomes almost cheese-like after the marinating and grilling. The gochujang adds a spicy complexity that only a fermented ingredient can bring.
Faux gras and pickled garlic on baguette
“No animals were harmed in the preparation of this pâté” – an appropriate disclaimer for Faux Gras. This mushroom, nuts, and lentil based spread is so delicious and very healthy. Top it with this pickled garlic, or drizzle on some truffle infused honey.
Roasted fennel, cauliflower, and cannellini bean soup. Black garlic crumbs
The look of this dish, black and white, gives no clues concerning its flavour. The subtle aniseed and nutty notes of the soup, and unexpected sweetness of the black garlic crumbs, are sure to elicit some interesting responses from your fellow diners.
Beetroot chickpea and mushroom salad bowl with truffle infused dressing
A “bowl” filled with sweet nutty succulent umami packed mouthfuls of flavour. Finish with a satisfying crunch when eating the bowl that the beetroot salad is served in.
Roasted potato skins and arugula salad
Just made some gnocchi or potato pancakes? Use the left over potato skins in this delicious and nutritious roasted potato skins and arugula salad.
Red quinoa risotto with pickled cherry tomatoes and grilled haloumi
Great colour here, visual and flavour. The red quinoa and red pepper puree “risotto” has a sweet nuttiness, enhanced by the umami from the parmesan. The pickled cherry tomatoes, infused with garlic and dill, add some “zing” which itself is nicely balanced by the creaminess of the grilled haloumi cheese.
Scrambled eggs with shaved truffle on asparagus
You may like your scrambled eggs runny, firm, or somewhere in between. If you haven’t tried them infused with truffle then put that on your to-do list. Truffles and scrambled eggs are two ingredients that are made for each other.
Cream of giant shiitake mushroom soup
Came across some giant shiitake mushrooms in an organic vegetable shop. Turned out they make a divine cream of mushroom soup.
Tempura tofu on smashed cucumber with sesame oil and ginger
This Asian inspired dish layers creamy tofu encased in crispy tempura batter on top of fresh crunchy cucumber that has been smothered in a zingy ginger and sesame oil dressing.
Beetroot and ricotta gnocchi with a brown butter thyme sauce, walnuts and Roquefort
What really sets this dish apart is the way the beetroot and ricotta gnocchi is so perfectly complimented by the Roquefort cheese, walnuts, and brown butter sauce.
Cauliflower cashew soup. Black garlic bread.
A variation on a Bon Appétit recipe, this will be nothing like what you are expecting. It’s a rich sumptuous soup that really doesn’t taste anything like cauliflower. The smoked paprika infused garnish adds a colorful dimension both visually and to the flavour.
Cannelloni with a lentil stout and mushroom filling and blue cheese sauce
A classic dish with a couple of twists – it’s in the Cannelloni di Manzo style, but with no meat – and the besciamella (bechamel) sauce is enhanced with some blue cheese.
Loosely constructed vegetarian lasagna
This lasagna is light, airy, and full of interesting and unexpected tastes and textures.
Lentil, stout, and mushroom turnovers. Mushroom Vegemite gravy
Do you crave a good meat pie and gravy, but don’t eat meat? These lentil turnovers and gravy were better than any meat version I have ever had. Big rich complex flavours. Truly delicious.