I work in the Banquets kitchen under Chef Ralf. I really like working for him. He gives us a lot of creative power. When we have a banquet and get a vegan or even sometime the vegetarians we get to come up with the dishes. The last two times I had the chance to make the dishes. I had a lot of fun coming up with them and finding ways to make sure they were vegan.
So here they are:
I loved the way this dish turned out! I came out so much better then I imagined it. Underneath the Portabello is a bean mixer with sauteed spinach. I marinated the portabello is a wonderful lemon olive oil that we have.
The filling for the mushroom was made with: Crimini mushrooms, red bell peppers, eggplant, and yellow tomatoes. I stewed all these down then I added reduced soy milk and panko to bring it all together.
After we baked them I added a panko mixture on top and flashed it. I garnished the dish with a balsamic reduction, herb oil. and chili oil.
I really looking forward to improving my vegetarian and vegan cooking. More fun dishes to come!