More and more people become aware of ecology and environment. Overproduction of meat to the western world is a growing problem and luckily there is a growing interest and attention on this problem. More people are trying to live more vegetarian, myself included. I made this dinner for a large group of women to inspire and show how much you can get out of food not involving meat! The problem is in fact quite often that people do not feel they are full or that there are enough choices for delicious vegetarian food! The dinner took place in late November, not the most fruitful season, and I love to cook with native seasonal ingredients so that was the factor that inspired me.
The dinner was a success, all were full, happy and inspired.
Crispy beet leaves with mustard and dried yoghurt
Fermented kohlrabi, horseradish cream, and onion cress
Sea buckthorn pickled carrots, purée of pink grape and hibiscus roses, and crispy bread
Oatmeal porridge, brown butter chestnuts, fried cep mushroom, fermented sunflower seeds,
A “salty” ferm cheese
Raw and fried jerusalem artichokes
Brown onions, beets baked in salt, raw sour apples, wrapped in burnt cabbage, glazed in an apple gastric, waste sauce
Crispy potato and chive crumble
Potato and leek soup, sprinkled with chive oil as a sauce
Untraditional cheese serving
Hot siphon on creamy goat cheese, pickled small beetroots with licorice root, black pepper and beetroot juice
Sweet glaze on the pickle juice and prunes bullion
bread and licorice crumble
Black currant and red wine poached pears, vanilla creme, salty malt crumble, strawberry sorbet, and red sorrel