This recipe from Minh Phat, chef and owner of Mui Mui, Anémone and Sae Low restaurants in Montreal, makes for a perfect appetizer. It features toasted cashews, soy drink and miso, blended together with semi-firm tofu to create a creamy dip, perfect for dipping radishes.
Рубрика: Vegetarian
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Thin Zucchini and Cherry Tomato Tart
We developed this tart with Mélodie Bergère cheese from L’Atelier Fromagerie, winner of the Caseus Argent 2024. Made from sheep’s milk, it’s a firm cheese with notes of confit, warm spices and caramelization, perfect for the creation of a creamy and delicious sauce. Use this tart base and top it with zucchini ribbons and cherry tomatoes. Garnish with raw cheese shavings and serve.
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Apple Chutney with Goat Cheese
We highlighted Grey Owl cheese from Fromagerie Le Détour in this recipe. Prepared with the Caseus Or 2024 winner, it’s presented with a timeless pairing: apple chutney that’s been made with honey, cider vinegar and aniseed. These elements pair beautifully with the ashy-rinded goat cheese, whose taste is slightly tangy. The soft, immaculately white cheese contrasts nicely with the beautiful reddish colour of the chutney, obtained by keeping the apple peels.
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Dhal Soup with Sweet Potatoes
This Indian-inspired lentil and sweet potato soup incorporates ginger, garam masala, turmeric and coconut milk for a cozy and comforting meal. It’s simple, aromatic, and great on a busy weeknight.
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Braised Leeks with Gruyère
These melt-in-your-mouth leeks are sure to be a hit. Have fun with textures: soft leeks in a creamy mustard and tarragon sauce, with a crispy breadcrumb and almond garnish. The sauce is rich enough to not soak the other dishes on the plate, and slicing the leeks into segments makes serving easy.
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Savoury Mushroom Tart
Reminiscent of buffet-style mini quiches, popular at potlucks, this savoury pie with a flaky crust is filled with cooked mushrooms, and then topped with Parmesan cheese, eggs, mustard and cream. Add a sprinkling of pickled shallots (made the day before) for freshness and serve. They’ll be devoured in a flash!
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Roasted Tomato Soup with Croissant Croutons
On cold days, warm up with this comforting creamy tomato soup, made with simple ingredients and lots of love. First, roast canned Italian tomatoes until caramelized, which adds a touch of sweetness to the soup. And instead of classic croutons, take stale croissants and lightly toast them in a pan. This will level up the entire meal!
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Egg and Vegetable Curry
Cooking an Indian-style curry can be quicker than you think—like in this weekday recipe in collaboration with the Fédération des producteurs d’oeufs du Québec. As an economical protein, hard-boiled eggs are added to a curry made with coconut milk, ginger and spices. It’s eggceptional!
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Lemon-Marinated Tofu
To use up a leftover block of tofu, we had the idea of marinating it for four hours in a lemony mixture enhanced with garlic and chili. This crumbled vegetable protein can be used as a garnish—reminiscent of the texture of feta cheese—or can be made into bite-sized pieces to serve with drinks. Easy peasy!
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Oven Bhajis with Cucumber Yogurt
These small fritters, which contain a mixture of sauteed onions and spices, are very popular in India. The bhajis are made with chickpea flour, which gives them a nice crunchy texture once they are baked and are eaten with a creamy sauce made with 0% plain Greek yogurt, cumin, cucumber and herbs. Garnish with pomegranate seeds for a sweet and tangy side, creating freshness and lightness in every bite.