Flavor Profile
The Adventurous Vegetarian
You find more pleasure in a carrot than most find in a steak.
You find more pleasure in a carrot than most find in a steak. You don't eat meat, or barely. But you refuse the sad, beige, seed-salad version of vegetarian cooking. You cook vegetables the way a butcher cooks meat: with respect, technique, imagination. You love to roast,…
Your main traits
- vegetal
- warm spice
- meatless umami
- creative
Your aromatic portrait
You don't eat meat, or barely. But you refuse the sad, beige, seed-salad version of vegetarian cooking. You cook vegetables the way a butcher cooks meat: with respect, technique, imagination. You love to roast, caramelize, smoke a vegetable. You know a sheet-pan carrot from one browned in nutty butter. You use plenty of warm spices, plenty of herbs, plenty of perfumed oils. You make your own hummus, your own falafel, your own baba ganoush. You put nigella on everything. You use tamari and miso as umami sources in place of meat. You don't deprive yourself, you enrich. You cook broadly Mediterranean and Middle Eastern, with the occasional swerve into Asia.
Your 5 signature products
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« Nigella scatters over your hummus, falafel, flatbreads, chickpea salads: the aromatic signature of your plant cooking. The little black seed that finishes the plate. »
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« Sumac brings the fruity tartness meat would have brought as richness: essential on grilled vegetables and hummus. A squeeze of lemon you can sprinkle. »
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« Tamari brings the deep umami for tofu marinades, last-minute sauces, roasted vegetables. It stands in for meat on sheer intensity. »
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« Tuscan oil, more peppery and green, signs your roasted vegetables and plant pasta with a powerful herbaceous note. The finishing drizzle. »
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« Kampot red, fruity-floral, brings the peppery complexity to your mushroom risotto and your noble vegetable plates. »
Your signature dishes
- nigella hummus
- tamari roasted carrots
- mushroom risotto with Kampot
Your go-to occasions
vegetarian cooking, Mediterranean lunches, plant dishes
Your opposite profile
At the other end of the spectrum:
The Romantic CarnivoreYou cook meat the way you'd write a love letter.