Mahina Journal · Categories
Stories about the flavours, aromas and textures of Mahina’s plant-based menu
In Mahina Vegan Table’s Grilled Pineapple Burger, the pineapple does not replace the patty. It adds a layer of acidity, moisture and grilled-fruit aroma to the satisfying centre created by the patty and bun.
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In a Roman-style Carbonara made without egg or dairy, the sauce’s ability to coat the spaghetti evenly is central. Vegan bacon and vegan Parmesan powder add their own flavour and texture.
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The moment chanterelles meet a hot cooking surface, moisture inside the mushrooms moves and bubbles form, sometimes producing brief sounds. Once grilled, the chanterelles add a distinct shape and springy bite alongside the spaghetti.
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Tomato sauce forms the foundation of the spaghetti, while broad pieces of grilled porcini add a distinct bite and deep mushroom aroma. Fresh basil and arugula leave a bright finish.
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A large piece of cauliflower offers a grilled surface and moist interior, surrounded by smooth mashed potato, two kinds of mushroom, orange and pickles.
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Fried avocado contributes a crisp exterior and soft centre at once, while rocket and tomato bring fresh aromas and moisture to the vegan patty and house-made bun.
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Bolognese is a regional name meaning “of Bologna,” while ragù is a sauce with a long history of being served with pasta. Mahina Vegan Table makes a 100% plant-based Bolognese with house-made vegan ragù and tagliatelle.
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Mahina combines plant-based patties, vegan cheese and cream, mushrooms, roasted vegetables and sauces according to each dish. Here is how those ingredients create familiar flavours and satisfying textures without animal-derived ingredients.
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