Certified Master Chef Daryl Shular, owner of Farmed Kitchen & Bar and the Shular Institute, reveals five things all vegetarian meals should have.
Certified Master Chef Daryl Shular, owner of Farmed Kitchen & Bar and the Shular Institute, is the first black American chef to pass an eight-day test to become one of 66 certified master chefs.
In this age of plant-based cooking, more and more restaurants and chefs are searching for that one ingredient that will help them connect with the fast-growing clean eating community. Throughout my career, creativity and innovation have been the keys to offering my vegan, vegetarian, and flexitarian patrons an experience I can be proud of. The hardest part about being a high achieving chef is redefining what we as chefs do to constantly stay ahead of current trends and plant-based demands.
In 2004, I was National Champion in Nutritional Cooking, having to prepare a four-course meal in two hours for a team of universally recognized Certified Master Chefs, and it was a pivotal moment in my young career. What I learned as I prepared for this competition was that when fresh ingredients are brought together in a melody of taste, texture, and proper technique, the result is a great experience. Today as a CMC, I continue to uphold those core principles I learned many years ago as I partner with Meatless Farm to create new-age modern dishes for those who desire a healthier lifestyle through food.
Based on these experiences, I found that there are five key ingredients all food lovers and pro-chefs should use when creating plant-based meals. I have used these techniques throughout my career from young culinarian to Olympic Champion to Certified Master Chef. These key principles will take your next plant-based dish to that next level.
1. Go Umami
Umami is one of the five essential taste profiles found in foods. This unique savory compound is characterized as to have the flavor of broth and meats. Because of the uniqueness of this flavor profile, chefs should include ingredients like mushrooms, tomatoes, sea moss and corn in their creations. This brings a rich and robust depth of flavor plant-based diners crave when dinning at home or in top rated establishments. You can also avoid the MSG (Monosodium Glutamate) typically used to enhance umami in some Asian cuisines by experimenting with fermentation instead, which also plays well with layering those rich flavors of umami.
2. Use oils
While oils are a vital element with the vegan and plant-based community, knowing which oil to use is important to supporting a healthy lifestyle. One of the most used oils in American households and kitchens is olive oil. The calorie-rich and nutrient-light oil is a fan favorite for its taste, versatility, and high smoke point. However, chefs and home cooks should consider other nutrient-rich oils that are more beneficial for a healthier lifestyle. Oils such as avocado, coconut, corn, and grapeseed are wonderful choices for clean eating and plant-based diets.
3. Fresh citrus
Citrus fruits have been a part of my diet for many years. Having grown up in Florida, the use of citrus fruits like oranges, tangerines, kumquats, and limes was as common as drinking water. One of the first techniques that was taught to me by my mother was to utilize the three key elements of any citrus fruit. First is the zest, which contains the oils that provide the fresh aroma and enhances the flavor when used as a finisher for any dish, salad, sauce, or relish. Second is the fruit, which we segment into individual sections to separate the sweet, plump texture body of the fruit for various uses in the kitchen. Finally, there's the juice which provides important rich, sweet flavor that carries most of the essential vitamins and nutrients. They key to applying citrus to a dish, whether it's hot or cold, is to use it towards the end and to always use the zest.
4. Spice it up
Spices are a great way to elevate any plant-based dish. Whether it's a spin on an international classic or a family recipe, using spices will kick up the flavor of any dish. I recommend using whole spices that have been toasted in the oven at moderate heat for a few minutes to enhance the flavor. If ground spices are used, chose ones that are vibrant in color and with a rich aroma. While spices last for a long time, they do lose flavor as time goes on, so freshness is key. Spices such as allspice, cinnamon, cardamon, and cayenne pepper are an excellent way to make any plant-base dish pop with flavor, taste, and soul!
5. Essential herbs
For me, herbs are the best way to invigorate any dish whether it's plant-based or not. Nothing takes food to that ultimate level like fresh herbs. I highly recommend using herbs toward the end of the cooking process just before serving your dish, as heat will impact the final taste of herbs and weaken the flavor. If you are able, start your own in-house urban cultivator or garden. This way fresh herbs will always be readily available for the final serving. I love grinding herbs into a paste, such as a chimichurri or a pesto mixed with mustard greens and toasted pecans.
The goal is to be creative in all things plant based, but make sure to use ingredients at their peak to maximize the overall flavor profile. By using these techniques, plant-based cooking can be just as exciting and challenging as any other style of cooking. So, push yourself and your creativity by incorporating these five natural flavor enhancers and take your next Meatless meal to the ultimate level.
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May 05, 2021 at 05:00PM
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5 ingredients every chef should use in vegetarian recipes - Fast Casual
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