News – 2023-05-24
There are now numerous meat-free recipes for many classic meat dishes. Instead, they use alternatives such as tofu or soy, varied spices and good textures. After all, taste is not only experienced on the tongue, but using all our sensory processes. This appeals particularly to diners who want to give up meat but not the consistency that comes with it. Many suggestions and recipes can be found on ConnectedCooking, the RATIONAL digital kitchen management system. The appropriate cooking programs can be sent directly to iCombi or iVario at the click of a button and can be easily recreated.
If you search for “vegetarian” or “vegan” in the ConnectedCooking recipe management, you will find a variety of suggestions. “The demand for ideas that do not require meat has been increasing continuously for years,” says Sascha Barby, Vice President Live Customer Experience at RATIONAL. “That’s why our recipe library is also growing continuously.” For example, there are numerous classic dishes that are now being reinterpreted. For example, the classic bolognese, which is now prepared with black lentils, soya or porcini mushrooms instead of a mince. All the other ingredients are the same, which means the taste profile is also largely the same and not everyone realises after the first bite that it is a vegan version.
There's also the soy goulash with peppers and mushrooms, where the usual diced meat is substituted by diced soy, and the typical spices such as fine sweet paprika and cumin are also used in the vegetarian version. The taste result is the same as with the bolognese. Variations on classics are also available with a tofu-based fricassee or larb bowl, as a Szegedin tofu goulash, a diced soy stroganoff, chilli sin carne, Caesar salad with chickpeas or aubergine schnitzel. All recipes in ConnectedCooking are coordinated with both iCombi and iVario unit lines and guide users with step-by-step instructions.
However, some recipes are being completely redeveloped, as Barby reports. "Vegan scrambled eggs, for example, are completely different to scrambled eggs. Because here, tofu is used for texture and kala manak, also called Indian or black salt, is used for the egg flavour." Or the vegetable potato pan with rocket and carbonara, for which the carbonara is prepared using the RATIONAL recipe with soy granulate and soy cream and milk. This is very different to the typical mixture of bacon and egg.
Meanwhile, there are also vegetarian classics, such as a typical curry. With chickpeas or cauliflower, they are no longer only found on Indian menus. “It’s always worth taking a look at ConnectedCooking for new vegetarian or vegan inspirations,” Sascha Barby recommends. In his opinion, a major advantage is that the appropriate cooking programs can be sent directly to the RATIONAL cooking systems. Registration for ConnectedCooking is free. This means you can keep inspiring guests with new dishes.