Expect more Veggie-Forward Menus in 2019 as Plant-Based Cuisine Moves to Center of the Plate
Vegetables and plant-based cuisine take center stage in this year’s “What’s Hot Culinary Forecast,” after years of being relegated as side dishes or vegetarian entrees. Veggie-centric/vegetable-forward cuisine ranked No. 8 of 140 trends, showing that vegetables can play a starring role. Plant-based sausage/burgers ranked second in the protein category, behind new cuts of meat.
Why have carrots, rutabagas and radishes suddenly become sexy? Partly because chefs have found techniques that draw out their rich and nuanced flavors. Take “Rutabaga Fondue,” a signature menu item at Philadelphia’s Vedge and Washington DC’s Fancy Radish, both owned by Chefs Rich Landau and Kate Jacoby. The chefs coax out an unexpected cheesy flavor by using nutritional yeast. “You can take the humblest of vegetables, like the rutabaga, and turn it into something ...
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