Vegetarian - Page 3 of 5 - AVEQIA Stockholm

Plum glazed mushrooms with potato bread, cheese emulsion and white onion

This dish is an exciting composition that could be likened to a Nordic vegetarian taco with an Asian touch. Lovely grilled mushrooms with a soy and plum glaze served in a lovely potato flatbread (which is really easy to make - also suitable for both everyday a...

Wild garlic tortellini with pepper foam, tomato vinaigrette and summer truffles

Serves 10 as part of a larger menu or 4-6 if served as a stand alone dish Pasta dough 90 g Wheat flour 90 g Durum wheat 2 egg yolks 1 egg 25 g Wild garlic water Mix all the ingredients into a pasta dough. Allow to set in a vacuum bag for at least […]

Selection of mushrooms, Jerusalem artichokes, truffles and mushroom consommé

Serves 10 if part of a taster menu, approximately 4-6 as a free standing dish Deep fried Jerusalem artichoke 17 Jerusalem artichokes Bake the Jerusalem artichokes at 180°C for 50 min. Scoop out the flesh from the artichokes and save for later. Deep fry the skins until crispy and drain on kitchen paper. Add […]

Mushroom tartlette with Chawanmushi, pickled onions and pea shoot foam

This tasty mushroom tartlet will appeal to vegetarians and omnivores alike. We served it as an appetizer on our fall 2022 menu, but it can also be used as a starter or even as a main course for fewer guests. Either way, you’ll want to make this dish several times. serves 10 Tartlet 230 g […]

Ramslökstortellini med pepparskum, tomatvinaigrette och sommartryffel

Hemgjord pasta är så otroligt gott och här har vi en ramslökspasta som inte går av för hackor. En ljuvlig fyllning med potatis och ost gör denna rätt mättande om du väljer att servera den som varmrätt. Våra gäster lagade den till mellanrätt och då fick de bara 3 pastaknyten för att orka äta de […]