Sprinkle Taste // Vegan!
What is Michelin Star?
It is a mark of distinction given by the Michelin travel guides to restaurants in recognition of their high quality food. A restaurant can receive 1 to 3 stars.
1 star: "Being a very good restaurant in its category"
2 star: "Having excellent cooking, worth a detour"
3 star: "Exceptional cuisine, worth a special journey"
The Michelin travel guide originated in France. It was started by the brothers Édouard and André Michelin, and consists of rated restaurants and recommendations. The guide has existed in Europe since 1926 and in the USA since 2005. The ratings are determined by mysterious/ anonymous inspectors, known for being obsessive foodies.
Going back a few decades Michelin star restaurants delivered fresh seasonal food, sourced locally and cooked in the classical French way where textures and flavours were well thought through and presented beautifully.
Nowadays, Michelin star restaurants are taking cooking to a brand new dimension in which it is all about the customer experience! Visually they are stunning, a piece of art, the experience of eating each tasting dish is an interesting journey where you get to use all 5 senses. It is mostly high tech cooking, kind of a science lab where nutrition, health and keeping food real is getting a bit lost. New age Michelin madness in some restaurants.
I have visited a few Michelin restaurants in the past, and a few restaurants that were in the run to get the first star… To be frankly honest with all of you, it was an outstanding guest experience and loads of exploring, but did I find it nourishing? Hmm, not sure!
Anyway, I am presenting you my take on Vegan Michelin. It was a challenge for me because Michelin is not what I am aiming to achieve with my cooking but I fairly enjoyed executing the dish… I stayed true to my values by being minimal with the process of how I cooked the dish and adding Michelin textures, flavours, etc. to the dish.
Flavours in this dish: salty, spicy, sweet, sour.
Texture in this dish: Crisp, creamy, dense, light.
Served at room temperature.
Ingredients:
Chickpea Hummus:
- 2 cups of dry chickpeas
- Half lemon
- 1/4 Tablespoons of Olive oil
- Salt and pepper
- 2 Tablespoons of roasted sunflower seeds
- 2 Tablespoons of sauerkraut juice.
- Fresh basil leaves
- 3 garlic heads.
- Soak the chickpeas overnight.
- Boil at low heat with the garlic.
- Chill, add all ingredients and blend.
Beetroot Hummus
- 1 big beetroot
- 1 big onion
- Half lemon
- Dash of roasted sesame seed oil
- 1/2 teaspoon of mustard seeds
- 1/2 teaspoon of cumin seeds
- 2 cloves
- salt and pepper
- Slow cook the beetroot.
- Sautée the onions with the mustard, cumin, cloves, salt and pepper, until soften.
- Blend all and add lemon.
Salt & Vinegar Ginger Crisps.
- Ginger
- Apple Cider Vinegar
- Salt
- In a cast iron pan place salt and vinegar and ginger, cook it until very crisp and golden.
Sweet & Salty Chickpeas
- 1 1/2cup cooked chickpeas
- 1 Tablespoon of maple Syrup
- salt
- Marinate the chickpeas in maple syrup and salt for an hour.
- Slow roast them until golden at 180ºC.
Voilà
In the making…
Roll hummus in Raw spinach leaves, sprinkle around and about the salt and vinegar ginger crisps, the sweet & salty roasted chickpeas and decorate the dish with fresh dill and celery, olive oil and cayenne pepper.
Bon Apetit
Thank you all for taking your time to read. It is a refreshing and flavoursome dish for a hot summer day!
I want to highlight @progressivechef, who initiated this competition and also the following steemians: @donkeypong,@canadian-coconut and @sjennon, they have been supporting this competition.
Blessings, love and light!