Plant Based Dishes

Picture for A World of Beans
These four bean dishes offer a rich pathway to plant-forward craveability
Picture for Flavor Find: Green for the Gold
A Scallop & Shrimp Lettuce Bisque won the “Green Box” culinary challenge at Markon’s fifth annual Chef Summit
Picture for Eastern Med Moves In
Exploring deeper into this region’s food culture serves up big opportunity
Picture for Roasted Lebanese Potato Shawarma
This potato-based take on the shawarma boasts better-for-you benefits as well as showstopping creativity.
Picture for Signature Flavor: Shawarma Show
Combined with the functional benefits of the traditional spices—turmeric, clove, fenugreek and cinnamon—this potato-based take on the shawarma can boast better-for-you benefits—as well as showstopping creativity
Picture for Bowls, Glorious Bowls
Bowl builds are a powerhouse on menus today, and play well in a number of dayparts. Here are three ways to bean up your bowls, using plant-based ingredients to carry big flavors, satisfy hunger and provide nutrient-rich foods.
Picture for The Next Pickled Star
Chefs are pickling crudités for high flavor impact
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Planta offers its Young Thai Coconut: with coconut, basil and chia-seed pudding, passionfruit sorbet, coconut chips
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Beelman’s offers Tachos Tater tots topped with meat alternative, salsa, gochujang crema, cashew cheese, pickled jalapeño, chile-spiked pinto beans and cilantro