How might your clients respond if they were asked to describe the flavors and ingredients of plant-based cuisine? Perhaps they would memtion the basic starting point for any good soup or mélange: the soothing mirepoix of carrots, onions, and celery.
How about the Three Sisters: corn, beans, and squash? Yes!
Lots of leafy greens and tomatoes with a sprinkling of green onions and dill, dressed with a lively buttermilk vinaigrette. Summer on a plate!
Responses lean mostly to vegetables on the side or “as part of.”
But at the center of the plate? This has been a long row to hoe for plant proponents. Why is that so? And, what can chefs do to promote and incorporate plants into fully vegetarian or (even more popular in 2020) fl exitarian meals? To start, it’s about understanding the difference between plant and animal protein.
Find why Umami is a key flavor by checking out the article "Umami Bomb" and why not try the below recipe while you're at it.
Umami Bomb Tofu
1 T avocado oil
1 block extra firm tofu, cut into bite sized cubes
2 T tamari
2 T Dijon mustard
1 T water
4 tsp maple syrup
3 cloves garlic, minced
- Place a nonstick skillet over medium-high heat. Once the pan is hot, add in the oil. Add in the tofu and cook until the tofu is golden brown on all sides, about 10-12 minutes.
- While the tofu is browning, whisk together the remaining ingredients.
- Turn the heat down to low and add in the sauce. Stir the tofu continually until the sauce thickens and glazes the tofu, about 1-2 minutes. Remove from the heat and serve.