Steeped in the values of holistic health, Le Restaurant du Le Monastère des Augustines offers a varied menu that changes with the seasons. In order to offer the best to visitors, some foods have been very carefully replaced or substituted with ingredients known for their nutritional value. Our talented chefs consider the importance of a healthy and complete diet when creating the menus. Here are five ingredients that we have chosen to replace with a food from our “substitute pantry.”
Did you know that a mint infused water is refreshing in summer and comforting in winter? Furthermore, mint was once used by the Augustinians Sisters in the preparation of different remedies. This plant was even grown in the apothecary’s square. I propose you one of my favorite infusions! Vitality and pleasure assured.
Have you tested the Petit bronzé, the excellent vegan burger at the Monastère des Augustines restaurant? It was offered for a very limited time as part of Burger Week 2018. Did you know that you can make the vegan aioli from that burger at home? Our chef offers her recipe for the aioli, which is made with garlic olive oil from Maison Orphée! Easy to make and above all, delicious!
A very old variety of grain close to our current wheat, kamut, has passed through the millennia, feeding the Egyptians up to today’s young people with a sweet tooth. Its high nutritive content, affordable cost, taste and wonderful texture appeals to many a palate. Not a gluten fan? Kamut is easily digestible—even for people who have a sensitive digestive system Spread the good news!
I would like to share a great and affordable recipe that helped me gain a better appreciation of tofu more than twenty years ago. I use this recipe over and over again because it is so tasty! This is a vegetarian adaptation of a classic Beef Stroganoff recipe: Tofu “Strong Enough” (pun intended). I think it adapts to all palates: even my young daughter loves it! Now that is pretty impressive!
Have you ever tried tempeh? Tempeh originally came from Indonesia. It is made from fermenting soybeans using a mushroom, the Rhizopus Oligosporus, which is part of the Zygomycota class of fungi. This process makes it much easier for the body to assimilate the protein (up to 90% more!).