Bushra Griffith
While it is unusual to find vegetables that taste like cheese, there are some substitutes that come close. For instance, a rare plant from Asia called Plante Fromage is said to have leaves that taste like cheese. In addition, there are several vegan cheese substitutes available in the market that aim to replicate the taste of cheese, although they may not always succeed.
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What You'll Learn
- Oysterleaf, also known as Plante Fromage, is a vegetable that tastes like cheese
- Some vegan cheese substitutes are not fit for pizza due to their dry texture and long melting time
- Vegetables and cheese recipes: zucchini boats filled with goat cheese and baked with a breadcrumb and Parmesan topping
- More vegetables and cheese recipes: Parmesan tomatoes, Korean corn cheese, and cauliflower and corn casserole
- Maroilles cheese, a French cheese similar in taste to Camembert, is said to have a vegetable taste
Oysterleaf, also known as Plante Fromage, is a vegetable that tastes like cheese
Oyster leaf, also known as Plante Fromage, is a vegetable that is said to taste like cheese. It is a small to medium-sized plant, with leaves that are oval-shaped and have a folded appearance due to their smooth, ribboned edges and one central vein. Oyster leaf has a distinctive blue-green colour and a waxy, powdery texture. While it is native to the coasts of Britain, Europe, and Northern America, it can now be found in California, where it is grown year-round by Fresh Origins Farm in San Marcos.
The oyster leaf gets its name from its oyster-like taste and odour, which is caused by the presence of dimethyl sulphide, a compound found in raw oysters. In addition to its briny, oceanic flavour, the plant also has earthy and mineral notes, making it a versatile ingredient in the kitchen. Oyster leaf is often used fresh as a garnish or to add a unique flavour to dishes, such as soups or fish.
Oyster leaf has gained popularity in recent years, especially among vegans and chefs looking for interesting plant-based alternatives to traditional ingredients. Its ability to mimic the taste of oysters, a popular bivalve, makes it a valuable ingredient in creating vegan dishes that cater to those seeking plant-based options without sacrificing flavour. Oyster leaf can be used to create dishes that are not only delicious but also visually appealing, thanks to its beautiful, succulent leaves.
In addition to its culinary uses, oyster leaf may also have medicinal properties. The plant is related to the borage family, which is known for its high levels of gamma-linolenic acid, an omega-six fatty acid that can help reduce inflammation in the body. Oyster leaf may also be a good source of vitamin C, an antioxidant that supports the immune system and can help ward off scurvy.
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Some vegan cheese substitutes are not fit for pizza due to their dry texture and long melting time
While vegan cheese substitutes are a great option for those who are lactose intolerant or choose not to eat dairy, they don't always deliver the same taste and texture as regular cheese. This is especially true when it comes to pizza.
Pizza is a beloved dish for many, and one of its key characteristics is the stretchy, gooey, melted cheese. Unfortunately, some vegan cheese substitutes fall short in this department. They can have a dry, crumbly texture, and take longer to melt than dairy-based cheeses. This can result in a less-than-satisfying pizza experience, with the cheese failing to stretch and flow in that familiar, comforting way.
The melting time of vegan cheese is an important consideration for pizza lovers. A longer melting time can affect not only the taste and texture but also the overall cooking process. It may require adjustments to cooking temperatures and times, which can be inconvenient and impact the final product.
Additionally, the dry texture of some vegan cheese substitutes can be off-putting. A dry, crumbly cheese on a pizza can detract from the overall enjoyment of the dish. Pizza is often associated with a certain level of indulgence, and a dry, less-than-creamy cheese may not meet expectations.
It's worth noting that not all vegan cheese substitutes are created equal, and there may be options that better replicate the cheese-lover's pizza experience. However, for those seeking a vegan alternative to traditional pizza cheese, it may take some trial and error to find a product that satisfies both taste buds and texture preferences.
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Vegetables and cheese recipes: zucchini boats filled with goat cheese and baked with a breadcrumb and Parmesan topping
While there are no vegetables that naturally taste like cheese, there are some plants with leaves that have a similar flavour profile. For instance, the oyster plant sold by the French company Alsagarden is said to have leaves that taste like cheese. Now, let's dive into a recipe that combines vegetables and cheese: zucchini boats filled with goat cheese and baked with a breadcrumb and Parmesan topping.
Recipe: Zucchini Boats Filled with Goat Cheese and Baked with a Breadcrumb and Parmesan Topping
This recipe is a delightful way to enjoy zucchini, also known as courgette, stuffed with creamy goat cheese and topped with a crunchy, golden breadcrumb and Parmesan mixture. It's a perfect side dish or main course, especially during the summer months when zucchini is in season.
Ingredients:
- Zucchini
- Goat cheese
- Breadcrumbs
- Parmesan cheese
- Butter
- Garlic
- Fresh basil (optional)
- Lemon (optional)
Instructions:
- Cut the zucchini in half lengthwise.
- Scoop out the centre of each half to remove the seeds, creating a well in the centre.
- In a bowl, mix breadcrumbs, grated Parmesan cheese, melted butter, and minced garlic.
- Fill the wells of the zucchini halves with the breadcrumb and Parmesan mixture.
- Top each zucchini boat with a generous amount of goat cheese.
- If desired, sprinkle on some fresh basil and a squeeze of lemon juice.
- Place the zucchini boats on a baking sheet and transfer to an oven preheated to 400 degrees Fahrenheit.
- Bake for 20-35 minutes, or until the topping is golden brown and crispy.
- Remove from the oven and let cool slightly before serving.
This recipe offers a beautiful balance of flavours and textures, with the creamy goat cheese complementing the crunchy topping and the subtle flavour of zucchini. It's a simple yet impressive dish that's perfect for a summer gathering or a cosy night in. Enjoy the combination of vegetables and cheese in this tasty treat!
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More vegetables and cheese recipes: Parmesan tomatoes, Korean corn cheese, and cauliflower and corn casserole
Baked Parmesan tomatoes are a simple and delicious veggie side dish that can accompany a main course. To make this recipe, you'll need ripe, juicy tomatoes, quality Parmesan cheese, dried herbs such as basil and oregano, and cooking spray. Start by preheating your oven to 400 degrees Fahrenheit and spraying a baking sheet. Slice the tomatoes into 1/4-inch pieces and arrange them on the baking sheet. Top each tomato slice with Parmesan cheese and dried herbs. Bake for about 10 minutes, or until the cheese is melted and bubbly.
Korean corn cheese is another easy-to-make side dish that blends the flavours of Korean and American cuisines. The basic ingredients include canned corn, mayonnaise, and mild shredded cheese, but you can also add your own twist. Some people like to use fresh corn, cheddar or mozzarella cheese, cumin, bell peppers, and onions to add extra flavour. To prepare this dish, melt butter in a skillet, add the corn mixture, and sauté for a few minutes. Spread the mixture evenly, cover it with cheese, and broil until the cheese is golden brown. Sprinkle with scallions and serve hot.
For a heartier option, try the cauliflower and corn casserole with cheddar cheese. This recipe combines a whole head of chopped cauliflower florets, shredded cheddar cheese, and frozen corn. You can also add extra ingredients like onion powder, roasted garlic, or even Cheez-Its on top! Bake this casserole for about 50 minutes, or until it's bubbling and browned at the edges. It's a filling and comforting dish that can be served as a side or enjoyed as a main course with bread.
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Maroilles cheese, a French cheese similar in taste to Camembert, is said to have a vegetable taste
Maroilles cheese, also known as Marolles, is a French cheese made from cow's milk. It is believed to have first been made in 962 by a monk in the Abbey of Maroilles, in the northern part of France. The cheese is named after the village of Maroilles, in the region of Picardy and
Maroilles is said to have a strong smell and a lingering sweet taste. Its maturation process takes a minimum of five weeks, but it is more common for it to be aged for two to four months. During this time, the cheese is regularly turned and brushed, causing its rind to change from yellow to orange and eventually to red. This process also helps to eliminate the natural white mould, promoting the growth of bacteria that gives the cheese its unique red rind.
Maroilles has a distinctive rectangular shape and a golden, soft, and moist interior. It is considered a boldly flavoured cheese, with a slightly salty and aromatic paste and notes of cured meats and mushrooms. Some have compared its flavour to Camembert. It is often served after the main course with a red wine or as a rustic lunch with a wheat or dark beer and charcuterie.
Maroilles is a key ingredient in the local dish flamiche, a baked cheese tart. It is also used in other dishes such as the "Plante Fromage", a plant with leaves that taste like cheese. The "Plante Fromage" is sold by a French company called Alsagarden and is said to grow easily, loving water and sun.
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Frequently asked questions
Yes, there is a plant called "Plante Fromage" or "Plante Cheese" that is said to have leaves that taste like cheese. It is often used as a vegetable in Vietnamese cuisine.
You can find this plant in Hawaii, Vietnam, and from a French company called Alsagarden.
The plant grows easily and loves water and sun. You can also ask your Vietnamese neighbors for a cutting with about 3 or 4 nodes.
Here are some vegetable recipes that use cheese:
- Zucchini boats filled with goat cheese and baked with a breadcrumb and Parmesan topping
- Parmesan tomatoes
- Red pepper dip
- Korean corn cheese: corn, butter, mayonnaise, and mozzarella cheese
- Cauliflower and corn casserole
