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The term "Veganizing Recipes" is made up of "vegan" and "recipes". This trend aims to reach a wider range of guests, including vegans, vegetarians, flexitarians and people with lactose intolerance or other intolerances. An innovative approach to vegan cuisine that breaks culinary boundaries and offers enjoyment without compromise.
Vegan dishes by no means have to be boring or tasteless - quite the opposite. Restaurateurs who have mastered this trend know how to create innovative and creative dishes that combine taste, texture and aesthetics. One example is the use of plant-based meat alternatives such as seitan, tofu or tempeh, prepared with sophisticated marinades and spices to mimic a variety of meat dishes. Milk is substituted by nut milks, sausage by mushrooms, and eggs by bananas and avocados.
In the context of the "Veganizing Recipes" trend, gastronomic terms are also popping up to refer to vegan food production and preparation. For example, "cashew cheese" is used as a popular plant-based alternative to dairy products, while "aquafaba" refers to the liquid produced when pulses such as chickpeas are cooked and used as an egg substitute. The creativity and innovation of vegan chefs is evident in the use of terms such as "seitan steak," "tofu scramble" and "jackfruit-pulled pork," which illustrate the transformation of meat dishes into purely plant-based versions.
In addition to the pure food selection, this trend also influences the table concept, place settings and tableware in the restaurant industry. Awareness of sustainability and environmental friendliness is also becoming increasingly important in this area. Restaurateurs are increasingly choosing sustainable and durable tableware materials.
Vegan chefs and restaurateurs emphasize aesthetic and appealing arrangement techniques to make the dishes an experience not only in terms of taste, but also visually. This includes artful arrangements of vegetables, fresh herbs and edible flowers that emphasize the creativity and freshness of vegan cuisine. Stoneware, wood and organic materials are used to reflect transformation and naturalness here as well.
This fresh natural staging conjures up a golden play of color on the restaurant table. Corn cream risotto, young grilled corn and nut butter powder cavort in an amber glass bowl with impressive light reflections. A restrained beige and white stoneware plate placed below leaves the bowl to make its grand entrance. Rounding out the elegant impression are sleek crystal glasses, side bowls in natural shapes and colors, and gold flatware. Golden moments for the tableware.
The vegan duck breast made from celery root with roasted onion jus is elegantly presented on a gourmet plate made from bone china with a wide rim. The relief of the plate and the design of the carafe, which is used to pour the jus, are graphically clear and restrained. The ensemble is modern, light and elegant at the same time. Narrow, unusual cutlery and delicate hand-blown, long-stemmed glassware round off the stylish impression.
Young cuisine - innovative and elegantly presented: Marbled potato and pea cream with braised celeriac roulade and porcini mushroom powder are served in a sustainably produced designer bowl with a dark interior and a velvety, rough beige exterior. The bowl's modern octagonal design is complemented by sleek, shiny silver cutlery and straight-lined wine glasses. Sustainability can be this modern and elegant.
Veganized food at its best: these radish scallops au gratin with miso, dulse and creamy pea ragout are served on an elegant porcelain gourmet plate with a wide, festooned rim. The fine presentation is rounded off with elegant wine glasses and classically designed silver cutlery. Fine dining ambience in perfection.
A chilled sake with dill and cucumber is presented in a hand-blown filigree crystal glass tumbler. The aesthetic and appetizing colour accents of the drink are complemented by a simple white porcelain plate and a small fork. A modern interpretation that adds the finishing touch to even the simplest cocktail.
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Der Menüteller in der eleganten Farbe Premium Black überzeugt mit einer rauen Struktur. Er eignet sich hervorragend zum Servieren von leckeren Hauptgerichten. Der Menüteller harmoniert bestens mit seinem beigen Pendant. Der Teller hat einen Durchmesser von 26 cm und wird in einem praktischer 2er-Set und einer hochwertigen Geschenkbox geliefert.
Schott Zwiesel
Der Menüteller in der eleganten Farbe Premium Black überzeugt mit einer rauen Struktur. Er eignet sich hervorragend zum Servieren von leckeren Hauptgerichten. Der Menüteller harmoniert bestens mit seinem beigen Pendant. Der Teller hat einen Durchmesser von 26 cm und wird in einem praktischer 2er-Set und einer hochwertigen Geschenkbox geliefert.
Schott Zwiesel
HANS IM GLÜCK Franchise GmbH
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