Vegetalize our plates: a positive and optimistic trend



A study by the Observatory of Popular Kitchens underlines a trend that seems to be taking hold: the greening of our plates. Vegetables steal the show from meat, which was once considered a symbol of luxury, virility and power.

→ INVESTIGATION. Vegetable meat, a booming market

Books on harvesting in the forest and training courses on the same theme are multiplying, the goal being to reappropriate a fabulous knowledge acquired over the millennia and lost in a few years. The menus are composed over the pickings in a meadow, a wood or a forest, to reconnect with an ancestral and virtuous custom.

Red lentils to replace the meat of a bolognese

The plant also conveys a real positive, optimistic thought. Just look at the recipes that thrill the taste buds of Instagram foodistas, breads lined with flowers (especially thoughts edible) or monochrome dishes with all shades of green.

So in the kitchen, let’s forget the rillettes and sausage from time to time as an aperitif and simmer spreads made from stewed vegetables or classic hummus with chickpeas but also with artichoke, celeriac or eggplant. candied.

To seduce those who are most resistant to vegetal menus, opt for the vegetalization of dishes that are emblematic of the culinary heritage: small salads stuffed with minced mushrooms with herbs, tied up like paupiettes and braised in a casserole dish; red lentils can be a delicious base to replace the meat of a bolognese; tomatoes stuffed with a mixture of legumes, tofu and aromatic herbs.

In my library

Three books to adopt the good ideas to vegetate your plates: Pickings and men, the pharmacist and botany enthusiast Jean-Baptiste Cokelaer who invited chefs to cook plants, mushrooms, flowers and berries (editions de la Martinière, € 39). The ebook of the cook-blogger Wellness by Sophie, My gourmet vegetable recipes, details 15 ideas and as many recipes to enjoy “green”. And finally, one of the books of the master, the talented Yotam Ottolenghi, Plenty, 120 simple and inventive vegetarian recipes (Practical hatchet, € 30)

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Beet burger and celery chili fries

For 4 people

6 small raw beets
½ zucchini
1 egg
40 g ground almonds
1 purple onion
4 burger buns
1 drizzle of olive oil
A few leaves of wild garlic or basil
4 sprigs of blooming thyme
1 C. level coffee chopped fresh ginger
2 pinches of black sesame seeds
1 pinch of fennel seed

For the celery fries
1 celeriac
2 pinches of fine salt
2 pinches of Espelette peppers
1 drizzle of olive oil
Fine salt and freshly ground pepper

Start by peeling the raw beets, incise them in two or three places and arrange them in a terrine or casserole dish. Sprinkle with a drizzle of oil, salt and pepper. Add the thyme sprigs, cover and bake for 1 hour at 180 ° C. Check the doneness with the tip of a knife: the beets should be soft.

Peel the celeriac, cut very thick slices then cut fries. Immerse them for 5 minutes in salted boiling water. Drain them, dry them on absorbent paper and place them in a baking dish. Drizzle with olive oil and season with salt, pepper and Espelette pepper. Bake them for 30 minutes at 180 ° C.

Cut the burger buns in half. Let the beets cool, cut them into small cubes. In a salad bowl, mix them with the ginger, the egg, the almond powder and the grated zucchini. Form 4 pavers and place them on the open burger bun, add pan-fried strips of purple onion, cover with the other piece of burger bun and bake for 6 to 7 minutes in the oven.

Take the burgers out of the oven, lift the bread, add the wild garlic or basil leaves on the beetroot, cover and serve this vegetable burger with the hot celery fries.

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