8 simplified flavor profiles for remarkable veggies
I’m so excited for this post!!
If you’ve been following along you know that one of the reasons I started focusing on veggie-centered meals was to get more variety in my meal plans. If you want to double up on the variety in your kitchen and create remarkable veggie dishes that will totally WOW your family, start experimenting with some new flavor profiles!
For a super simple, no hassle recipe, use this guide like a mix-n-match game! Choose two focus veggies, add two flavor boosters and one item from the Add a Little category. Serve on top of an item from the Add Substance category.
How to make vegetables taste good:
Choose a country for your flavor inspiration
Choose your base ingredients (I like to include three main ingredients)
Include herbs, spices, and condiments for extra flavor
For example: If your inspiration is Italian cuisine, you could do a one pan dish with artichoke, tomatoes, and chicken as your base and include oregano, fennel seeds, and a splash of balsamic vinegar. Boom. Dinner is served!
Italian
Start with Eggplant, tomatoes, artichoke, zucchini, mushrooms, onions.
Add some lemon, fennel, basil, parsley, oregano, rosemary, red pepper flakes.
And a dash of balsamic vinegar, pine nuts, olives.
Serve with white beans, pasta, garlic bread.
French
Start with Artichoke, asparagus, celeriac, endive, celery, carrots, potatoes.
Add some thyme, tarragon, sage, lavender, red and white wine.
And a dash of capers, dijon mustard, cream.
Serve with crusty bread, simple salad
Scandinavian
Start with Beets, leeks, cauliflower, potatoes, turnips, rutabaga, lingonberries.
Add some dill, parsley, caraway, licorice, cardamom, cinnamon.
And a dash of vinegar
Serve with seafood, rye bread, lentils
Mexican
Start with Sweet potato, peppers, avocado, tomatoes, corn, jicama.
Add some cumin, chili powder, oregano, garlic.
And a dash of lime, scallions.
Serve with black beans, tortillas, rice.
Mediterranean
Start with Tomato, eggplant, zucchini, artichoke, okra, swiss chard, arugula.
Add some oregano, rosemary, bay leaves, thyme, garlic.
And a dash of pomegranate, honey, nuts.
Serve with bulgur, white beans, lentils.
Indian
Start with Eggplant, peas, tomato, cauliflower, spinach, carrots.
Add some cardamom, cumin, coriander, saffron, garam masala.
And a dash of yogurt, coconut milk, fennel.
Serve with basmati rice, naan bread.
North African
Start with Eggplant, bell pepper, carrots, cucumber, squash, zucchini.
Add some mint, turmeric, parsley, cilantro, paprika, cumin, lemon.
And a dash of honey, olives, almonds, raisins.
Serve with chickpeas, couscous.
South Asian
Start with Bok choy, cabbage, bamboo shoots, bean sprouts, radish, edamame.
Add some ginger, lemongrass, basil, cilantro, chili peppers.
And a dash of soy sauce, coconut milk, oyster sauce, rice wine vinegar.
Serve with rice, egg noodles.
Of course every culture's food is way more rich and varied than what I can fit in a 3x5 box.
Use these flavor guides to get your imagination going and dip your toes into some new flavors you haven't cooked with before.
Download the Printable with all 8 flavor profiles in plain text.
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