delectabilia
Delectably Different Recipes
Sometimes an ingredient exceeds all one’s expectations. For example, the black rice brings a delicious nuttiness to these yeast-based black rice waffles. They are also visually engaging. And the texture – so crunchy on the outside and chewy on the inside.
If your only experience of baked beans on toast is with what comes out of a can, you are in for a treat. This homemade baked beans and eggs on toast is way superior in every way—a breakfast or brunch to savour.
After eating ratatouille at a French restaurant, I couldn’t help thinking about how chef Gusteau’s ratatouille, in the movie of the same name, prepared by our culinary hero Remy the rat, looked so much more appetising, especially staged on a polenta waffle.
While these baked potatoes with a blue cheese topping work great as a side dish, they are so flavorful that they make an impressive appetiser or tapas-style dish.
Roasting tomatoes results in sweetness and complexity not evident when they are raw. Charred zucchini brings a little bitterness and crunchy texture. These define the character of this roasted tomato and zucchini soup.
Some say it is all about the sauce. The mushroom and chestnut puree was the star that drew the supporting cast of ingredients together.
A North African style dish, the predominant flavour in this chickpea and couscous dish is ras-el-hanout, a combination of spices commonly used in Moroccan cuisine.
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.
This portobello mushroom recipe features a miso-glazed and grilled portobello mushroom. A wild rice salad accompanies this sweet yet earthy delight.
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.
The cold tomato soup is delightful on its own, but pairing the chilled tomato with the warm sweet potato and cauliflower mash… the taste/texture/temperature sensation is divine.
Vietnamese bánh mì has become very popular beyond the shores of Vietnam. Normally packed with animal-derived products, this vegetarian banh mi (bánh mì chay) incorporates a delicious nutty quinoa patty as well as the usual pickled vegetables, cucumber, and cilantro.
The superfood salad – quinoa, cacao nibs, and pomelo. So healthy it is. The nuttiness of the quinoa, the sweet acidity of the pomelo, the bitter complexity of the cacao nibs… this red quinoa citrus salad is so delicious.
