Concept

Often times, when foods are "vegetarianized" in American cuisine, they do so without paying attention to the types of flavors that would be used in that culture. Our project aims to fix this issue with culturally-relevant vegetarian alternatives.

This dish combines a flaky Cape Malay Roti with a marinated garlic-chickpea patty to stand in for meat. This dish aims to evoke flavors used often in South African home cooking without the addition of meat, which is nearly a guarantee in some South African cuisines.

Dish One: Garlic-Chickpea Cape Curry

Dish Two: General Tso's Chiken

This dish comes from Taiwan and it was made by Chef Ping for a welcoming banquet for the chairman of the Joint Chiefs of Staff.

We want to make it so that someone who is vegetarian can have it. To do this we are thinking of switching out the chicken for tofu

Dish Three: Chicken Soup

The Chinese made the first chicken noodle soup and called it noodles in broth rather than soup.

We want to find something to replace the chicken in the soup so that vegetarians can eat it. Additionally, we want to change the broth because it is sometimes soaked in animal meat.

We want to replace the chicken with Tempeh and we want to find a broth that has soaked in tofu.

Questions

Do you have any suggestions for other dishes/meat alternatives in a culture you are personally familiar with (or if it's one of the cultures we chose)?