by Michele Redmond | Le Blog, Recipes and Culinary Nutrition
Swapping out a meat-based ingredient for a plant-based one is a balancing act of texture, taste qualities (like umami) and flavors from aromatic compounds. Particularly with liver—can you think of any plant that tastes or smells like it? Please let me know if you do....
by Michele Redmond | Le Blog, Recipes and Culinary Nutrition
Leeks are versatile, but most often, are cooked until soft or used as an aromatic veggie in stocks. This recipe for pickled leeks lets them maintain a fresh texture and flavor. In less than 10 minutes, hands-on, you have a versatile, delicious garnish and ingredient...
by Michele Redmond | Le Blog, Recipes and Culinary Nutrition
Walnut Mushroom Ragout (Ragoût, for zee French appetite) This walnut mushroom ragout (pronounced like the Italian Ragù) is a veggie and meat-eater favorite that delivers a ground-meat texture and umami-meaty flavor from toasted walnuts. Walnuts are high in umami...
by Michele Redmond | Le Blog, Recipes and Culinary Nutrition
Cauliflower Chickpea-Flour “Pizza” This recipe delivers a satisfying and meaty umami-ness from corn, sun-dried tomatoes and mushrooms, but is it pizza? Gluten, scorned by carbophobic eaters and necessarily restricted by a minority of others, is a...
by Michele Redmond | Le Blog, Recipes and Culinary Nutrition
If you enjoy crunchy, sweet summer corn and savory, nutty chickpea flavors and a fast, easy recipe, continue. However, I feel compelled to defend corn just in case with this comment: Carby chickpea corn cakes cause carb-avoiders cringe-worthy concerns, or conversely,...
by Michele Redmond | Le Blog, Recipes and Culinary Nutrition
Mom would make Swedish meatballs for parties yet we weren’t Swedish, didn’t know anyone who was and Ikea was a two-day plane trip. Several decades later, braving my first trip to the hip-mega-everything store in search of kitchen doodads, I got overwhelmed...
"Let's connecting pleasure to wellbeing by making eating well and cooking easy" Dietitian Chef & Food Enjoyment Activist Michele Redmond