Recipe Catalog
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Lenten and vegetarian dishes should be attractive to smooth out the sadness of voluntary asceticism. Beetroot risotto is just one of those, lean, but beautiful and bright. The risotto itself is prepared as usual: you just need to combine rice with fried beetroot cubes, constantly stirring in a saucepan and slowly adding broth, wait until the cereal reaches the al dente state and becomes an even crimson color. In the end, the risotto is generously sprinkled with crumbled tofu, pre- marinated in lemon and garlic. The stereo effect is that the tastes of red rice and snow-white tofu are combined only in your mouth: creamy texture, light beetroot sweetness, barely perceptible garlic note and perfume aroma of zest.
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Beets are great in desserts, no wonder they are used to make sugar. In this recipe, you first bake them in the oven to concentrate the beetroot spirit, and then grind them in a blender so that the flavor spreads throughout the cake.
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Firecracker-style marinated tofu is a bold blend of spicy and sweet flavors from the depths of American fusion cuisine. This recipe is inspired by Asian pickling traditions but gives them a dynamic twist with sriracha, sesame oil, and lime juice. The dish's flavor is rich and savory, with a hint of caramel sweetness from brown sugar and the tanginess of ketchup. The fried tofu remains tender inside while developing a crispy exterior infused with marinade aromas. Vegetables add freshness and texture, while toasted sesame and green onions finish the dish with a pleasant nutty note. Served with rice, it becomes a complete meal perfect for lovers of spicy and vibrant cuisine.
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This recipe is a true ode to freshness and lightness. Marinated tofu in garlic, cilantro, and lemon juice is a combination of spicy and refreshing notes that creates a harmony of flavors. Lemon adds tartness, garlic brings heat, cilantro adds spice, and soy sauce adds depth. This recipe has European roots but recalls Eastern culinary traditions due to its rich flavor nuances. The dish is perfect for a light dinner or healthy snack. It pairs wonderfully with vegetables, especially juicy cherry tomatoes that add freshness and balance. The ease of preparation makes this recipe versatile—it fits perfectly into the diet of those who appreciate simplicity and sophistication at the same time.
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Rice with fried marinated tofu cheese is a bright and rich dish of Chinese cuisine that combines the tenderness of rice with crispy pieces of aromatic tofu. The marinade of soy sauce, garlic, cilantro, and chili gives the tofu a rich spicy flavor while frying creates a crispy crust. The garnish of kimchi, basil, scallions, and nuts adds freshness and textural variety. A poached egg in the center of the dish gently flows together all components. This dish embodies a balance of softness and crunchiness, warmth and spiciness, making it perfect for both a cozy home dinner and restaurant serving. The rice absorbs the flavors of the sauce and vegetables creating harmony in taste. Such a combination of ingredients makes the dish rich, nutritious and gastronomically refined.
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Do you still think that tofu is window putty? Maybe it is useful, but absolutely tasteless? You just don't know how to handle it! In this recipe, Vlad Suchkov acts as an advocate of soy cheese: he does not try to portray it as either fish or meat, but treats it as a full-fledged product. If you keep tofu (not for long!) in an elementary marinade of soy sauce, lemon juice and sugar, it will taste like an amazing thing, reminiscent of either a bamboo shoot or lemon marmalade, and will fit very well into the soup of young peas. And the soup itself, where an Asian accent is added by means of lemongrass, does not need advocates: such green soups are a real consolation for us in the slushy off-season. Vlad Suchkov shared this recipe with us, Chef of Blush gastrobar.
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Beet and tofu salad is a harmony of flavors and textures, combining the earthy aroma of roasted beets, the tenderness of tofu, and the freshness of chard. The dressing with Dijon mustard, honey, and lemon juice adds a light spiciness and sweet depth to the dish. This authorial creation is a play of contrasts and balance, suitable for those seeking a healthy yet unusual salad option. Rich in micronutrients, it is nutritious and beneficial, while the exquisite combination of ingredients makes it worthy of a place on festive tables or gourmet menus. The salad can be served as a standalone dish or as a refined complement to the main dinner.
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The closest analogue of this strictly vegan tartare from Andrey Zhdanov, chef of the Modus restaurant, is the well-known beetroot salad with feta cheese and walnuts. But tofu, which plays the role of feta cheese here, lacks the creaminess and saltiness typical of brine cheese. Therefore, the taste of the dish goes towards freshness rather than density: the contrast with the sweetish beetroot is provided by the lively green peas with a menthol note of fresh mint, which have turned into a sauce, the aroma is provided by the lemon zest in the dressing, and the tofu serves as a neutral background for everything else.
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Eggs pickled in beet juice are a vibrant and aromatic dish of British cuisine that combines the tenderness of eggs with the sweet-and-sour notes of the marinade. Historically, pickled eggs were a popular way to preserve them, especially in pubs across Britain where they served as an excellent snack with beer. The beet juice gives the eggs a rich ruby hue while their flavor becomes slightly tangy and sweet. Vinegar and sugar create a balance of acidity and sweetness, while salt adds depth to the taste. These eggs are perfect as a standalone snack, an ingredient for salads, or an unusual decoration for festive tables. The longer they marinate, the richer their flavor and color become, turning an ordinary product into a culinary masterpiece.
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This exquisite recipe combines tender salmon with an original marinade of beet juice, giving the fish a delicate sweetness and deep color. Such preparation recalls the traditions of Russian cuisine, where natural ingredients are often used to create rich flavor compositions. A garnish of fresh salad with spinach, carrots, and celery root adds crunch and a refreshing tang that perfectly harmonizes with the softness of the fish. The yogurt dressing with mustard highlights the layered flavors, making the dish balanced and light. This recipe is suitable for both festive tables and everyday menus, delighting with its simplicity and elegance.
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The recipe is taken from the book "Geography to Taste. Latvia" by Nika Ganich.
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Beetroot risotto with parmesan is a refined dish of Italian cuisine that combines creamy Arborio rice with the rich, slightly sweet flavor of roasted beetroot. It gained popularity due to beetroot's ability to transform classic risotto into a dish of vibrant ruby hue. A light hint of white wine and butter gives it a velvety texture, while parmesan adds a subtle saltiness and depth of flavor. This dish is perfect for both a cozy dinner and a festive table, surprising guests with its unusual appearance. It can be served alone or paired with green salads and light white wine for a harmonious gastronomic delight.
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Beetroot risotto with chicken is an elegant and harmonious dish of European cuisine, where the rich flavor of beetroot combines with the tenderness of chicken thigh. This risotto embodies the traditions of Italian cuisine, enhanced by the vibrant colors of Eastern European flavors. White wine gives Arborio rice a subtle acidity, while vegetable broth and beet juice add depth of flavor and rich color. Baked chicken thigh with honey and Provençal herbs creates a fragrant duet with creamy risotto enriched with Parmesan. The dish is both refined and hearty, and its textural contrast makes each spoonful unforgettable. It is perfect for a cozy family dinner or a festive table, delighting taste buds and the eye.
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Beetroot risotto with chicken soufflé is an exquisite blend of Italian classic and delicate French accent. This unusual recipe combines creamy risotto with the natural sweetness of roasted beetroot and airy chicken soufflé, creating a harmony of flavors and textures. The dish impresses with its rich color, intense flavor, and pleasant contrast – the velvety base of the risotto is complemented by the lightness of the delicate soufflé. Red wine adds depth to the risotto, while parmesan and butter complete the composition, making it rich and warming. It’s a wonderful choice for a romantic dinner or festive lunch where every spoonful is a delight. It can be served with a glass of dry wine, adding a touch of elegance, while the aroma of herbs and nutmeg gives it warmth and sophistication.
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Beetroot risotto is an exquisite dish of European cuisine where classic Italian risotto combines with the rich flavor of beetroot. This recipe stems from culinary experiments aimed at giving traditional dishes new shades. Its velvety texture and deep beet color create an incredibly elegant impression. Spices like lemongrass, garlic, and ginger add subtle Eastern notes to the risotto, while feta cheese cream softens the taste and adds tenderness. Walnuts provide a pleasant crunch and complete the composition. This risotto is perfect for both a cozy dinner and a festive table, impressing with its harmony of flavors and richness of aroma.
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