Over the years, I've developed my own
version of this dish with a base of quinoa instead of wheat, lots of parsley, and whatever else I have on hand.
My husband tells me they don't taste like shrimp, but definitely satisfy whatever quality shrimp gives the
original version of this dish, and that's good enough for me.
In some cases it is recommended that the patient continues eating kitchari or a modified
version of this dish for several weeks as part of a sustained detoxification program.
This is a
great version of the dish to make if you are short on time and really like meals that mix sweetness and saltiness in an interesting way.
Tomato paste (boiled and concentrated tomato sauce) was most definitely not in the original Beef Bourguignon, but is common in
modern versions of the dish.
Like me, Anna favours a natural approach to food styling and she wondered whether creating a heavily
stylised version of a dish for photography was somehow dishonest.
I should note that the classic
version of the dish contains an herb called huacatay, which isn't widely available in the United States (unless you have a well - stocked South American grocery nearby); I've also read that some find it to be very off - putting.
Use Pinterest, recipe sites and blogs, and cookbooks to find plant -
centric versions of dishes you already know you like or new ones with flavor profiles that sound appealing to you.
Like, if at all possible, I'd like to have had at least some authentic -
ish version of a dish before sharing my own take.
I discovered these places about fifteen years ago, and at some point after that I caught part of some public radio broadcast where people were discussing them and how good the food was, how close the taste came to the conventional, meat -
based versions of the dishes, and the fact that they were usually made from seitan.