Vegetables have always been important to human survival both as a food source and for medicinal applications.

It’s only been in recent years that fresh veggies have escaped the can and pot and climbed to culinary prominence both in our home and dining out experiences. It’s amazing to think I actually survived my childhood the way my Mom prepared vegetables. We all have stories of boiled, mushy hardly recognizable plant matter that was passed off as food at our dinner tables.

Vegetarian/vegan trends such as #MeatlessMonday push the limits for veggies and make them the star of the show. The versatility and variety of flavours and textures make them so inspiring to work with. I have found though, most people not unlike our Moms, have a hard time preparing vegetables beyond the boil in a pot method.It’s so easy to cook the flavour and texture right out of them. During the development process of the Dragonaire we found that the optimal levels of humidity present in the oven created vegetables that not only retained structural integrity (not mushy) but actually brought out the true flavor instead of taking it away. In addition the process lent itself to creating flavours associated with roasting and grilling. The Dragonaire process brought so many dimensional flavor profiles to everything we put into the oven that even we were blown away.

We all know about the health benefits of a plant based diet, blah, blah, blah. What about the flavour benefits? William Cowper said “variety is the spice of life, that gives it all its flavour”. It’s time for some culinary exploration, who’s comming?