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10 ingredients which may star in vegetarian dishes

10 ingredients which may star in vegetarian dishes

At Bom Gourmet’s request, the chef of Marbô Bakery searched for products to be used on meatless dishes

Serarching for good products for vegetarian dishes is part of the daily routine of Marbô Bakery’s chef proprietor Marcos Bortolozo. The organic produce market at Praça do Expedicionário and Curitiba’s Municipal Market are some of his favorite places. “I come here once or twice a week,” he says, referring to the Municipal Market.

We accompanied the chef in one such visit, when he picked ten ingredients to be used in the preparation of vegetarian delicacies. According to him, 80 percent of the dishes served at Marbô are vegetarian, and currently 85 percent of the menu is made using only organic products. “Our goal for 2019 is to make the restaurant 100 percent organic,” he says.

Here’s what the chef selected at the Municipal Market:


Witmarsum colonial cheese

In 2018, it received the geographic certification (IG) certification, attesting the product’s precedence. It has a smooth taste, a semi-soft consistence, and is very flavorful. At Bon Vivant, in boxes 56 and 57, it costs R$ 60 per kilo.

Dehydrated guava

With a shaper flavor that the natural fruit, due to its drying process, it is used in jams, jellies, sweets, sauces, as well as savory dishes. It may have a red or white pulp. At Empório Francisca, boxes 58 and 59, it costs R$ 80 per kilo.


Despite being native to Africa, it is very common in the Brazilian cerrado region. At Marbô, it is used in broths and marinades, in caipirinhas and juices. At Banca do Adalto, boxes 6 and 7, it costs R$ 15 per tray.


Also known as dragon fruit, it considered an exotic fruit. It may be consumed in natura, but also in deserts and salads. It tastes incredibly good in sorbets (in Curitiba, it may be found at Bertoni Gelateria). At Banca do Adalto, boxes 6 and 7, it costs R$ 40 per kilo.

Pigeon pea

It has also recently caught on with Brazilians. It goes well as an ingredient in soups and salads, among other uses. At MCR, box 56, it costs R$ 10 per kilo.

Bean sprouts

A vegetable common in Asian cuisine, its sprouts are more popular than its grains, and its germination may be done at home. The tip is to cook the grain to use it in creams, broths, or salads. At MCR, box 56, it costs R$ 20 per kilo.

Toasted chickpeas

Native from the Middle East, it is commonly used in the Arab cuisine. Versatile, it can be found in European and Indian dishes. It may be used in sweet and savory dishes, salads or stews. When toasted, it can become a delicious snack. At Banca Mel Zum, box 79, it costs R$ 37 per kilo.

Shiitake mushrooms

It is cultivated in the Metropolitan Region of Curitiba. Rich in fibers and proteins, which makes it a great substitute for meats, it can be used in sauces, pasta, risottos, as well as salads, and may be eaten cooked or raw. At Banca SN, boxes 84 to 86, it costs R$ 10 per tray (200 g).

Purple sweet potato

It is one of the many varieties of sweet potato, and it is renowned for its different color and flavor. Very used in sweet and savory dishes, breads, and salads, it costs R$ 12 per kilo at Banca SN, boxes 84 to 86.

Fennel bulb

It is similar to the fennel itself, with a similar smell and flavor, but it has a different shape. It may be consumed in salads, hot dishes, deserts, cocktails, teas and juices. At Banca SN, boxes 84 to 86, it costs R$ 5 per unit.



10 ingredientes que podem ser estrelas em preparos vegetarianos

A pedido do Bom Gourmet, o chef do Marbô Bakery garimpou produtos para serem usados em pratos sem carne