What is written here is mostly taken from the “Vegetarian Flavor Bible” along from other sources. When in doubt, I always refer to the “Vegetarian Flavor Bible”! It helps me figure out what to cook and what to pair when I am at loss for inspiration. If you don’t have one, I highly suggest you buy a copy!
- Allspice
- Apples
- Artichokes, Jerusalem
- Bananas
- Beans, e.g., Dried, Pinto, White
- Beets
- Broccoli
- Brussels sprouts
- Buckwheat
- Cabbage
- Cardoons
- Cauliflower
- Celery root
- Chayote
- Chestnuts
- Chicories
- Chocolate
- Cinnamon
- Citrus
- Clementines
- Coconut
- Cranberries
- Daikon
- Dates
- Endive, Belgian
- Escarole
- Fennel
- flour, heavier, e.g., buckwheat
- grains, heavy
- Grapefruit
- gratins
- Greens, bitter, e.g., Mustard, Turnip
- Herbs, dried
- Jicama
- Kale
- Kasha
- Kumquats
- Leeks
- Lemons
- Lentils
- Limes
- Mache
- Maple syrup
- Melon, Winter
- Miso, dark
- Mushrooms, e.g., Matsutake, Wild
- Nutmeg
- Nuts
- Oils, nut
- Onions, e.g., Pearl
- Oranges, e.g., Blood
- Oranges, e.g., Mandarin
- Parsley root
- Parsnips
- Passion fruit
- Pears
- Plantains
- Pomelo
- Potatoes
- Radicchio
- Radishes, e.g., Black
- Root vegetables, e.g., Carrots, Celery root, Parsnips, Rutabagas, Sweet potatoes, Turnips
- Rosemary
- Rutabagas
- Sage
- Salsify
- spices, warming
- Squash, winter, e.g., Acorn, Buttercup, Butternut, Delicata
- Sweet potatoes
- Tangerines
- Todok
- Truffles, e.g., Black
- Turnips
- Ugli fruit
- Wakame
- Water chestnuts
- Yams
Sources
“The Vegetarian Flavor Bible”, Karen Page
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