All posts filed under: Vegan

How To Create A Tasty Dish

As Chef at The Blue Door, I am required to create new dishes every week for both breakfast, lunch and dinner.  Among other things, changing a menu keeps us challenged and interested, and it also keeps our patrons coming back! And it is this kind of challenge that holds the most difficulty (but also the bulk of the satisfaction) for me, especially if our guests agree. So how do I create a dish?  I have been trying to develop a methodical and logical approach to this dilemma for quite some time and although creating a dish depends on many different factors like mood, time of day and inspiration, here is a graphic representation of my thoughts. For me, a new dish almost always starts with something that I like anyway – i.e. a specific food, flavor or cooking method that I truly enjoy.  After all, I believe that I wouldn’t & shouldn’t be serving something to you that I don’t enjoy eating myself! First Thoughts Since I believe that freshness is so important, I begin by looking …

All About Kohlrabi

This is a vegan dish that I created based on Kohlrabi – one of my favorite vegetables when I grew up. Kohlrabi is a crossbreed of cabbage and radish and the resulting dish is perhaps one of the better dishes I have developed in recent years.  To create interesting and satisfying vegan dishes  is quite a challenge!  I believe that this dish is a pleasure to eat – with plenty of crunch, spiciness and flavor. When I was young we would eat a lot of raw cut vegetables for dinner where kohlrabi played a major roll – among cucumbers, radishes & tomatoes.  Kohlrabi is awesome and comes in both green or purple varieties.  Both vegetables taste and look the same once peeled.  Although it is not the easiest vegetable to prepare, I really love Kohlrabi.  For this dish I combined three components – each with different preparations. The components of the Kohlrabi Braised discs: we peel & trim (keep trims) the kohlrabi and slice 1/4″ thick slices and braised them in a vegetables stock until tender. Ribbons: we …