Jun 09 2026
Restaurants›Uchi Scottsdale›Vegetarian Recipe

Vegetarian Recipe

Inspired by Uchi Scottsdale
Time2h
Serves6

six-course tasting menu highlighting seasonal vegetables

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Ingredients

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Appetizer

Soup

Salad

Main Course

Dessert

Drink

Method

Appetizer

  1. 1

    Prepare the Vegetables

    Trim the asparagus and cut the cherry tomatoes in half.

  2. 2

    Roast the Vegetables

    Toss the asparagus and cherry tomatoes with olive oil, balsamic vinegar, salt, and pepper. Spread on a baking sheet and roast at 200°C (400°F) for 15 minutes or until tender.

Soup

  1. 3

    Saute Aromatics

    In a pot, heat olive oil over medium heat. Add chopped onions and minced garlic, sauté until softened.

  2. 4

    Cook Carrots

    Add chopped carrots and continue to sauté for another 5 minutes.

  3. 5

    Simmer the Soup

    Pour in the vegetable broth, add cumin and salt. Bring to a boil, then reduce heat and simmer for 20 minutes until carrots are tender.

  4. 6

    Blend the Soup

    Use an immersion blender to puree the soup until smooth. Stir in chopped cilantro before serving.

Salad

  1. 7

    Prepare Salad Ingredients

    Wash and chop mixed greens, slice cucumber and radishes.

  2. 8

    Make Dressing

    In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.

  3. 9

    Assemble Salad

    In a large bowl, combine greens, cucumber, radishes, and feta cheese. Drizzle with dressing and toss to combine.

Main Course

  1. 10

    Prepare the Vegetables

    Slice zucchini and bell peppers into strips.

  2. 11

    Cook Quinoa

    In a pot, bring vegetable broth to a boil. Add quinoa, reduce heat, cover, and simmer for 15 minutes or until all liquid is absorbed.

  3. 12

    Sauté Vegetables

    In a skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute. Add zucchini and bell peppers, then sprinkle with herbs de Provence, salt, and pepper. Cook until vegetables are tender.

  4. 13

    Combine and Serve

    Fluff quinoa with a fork, then mix in sautéed vegetables. Serve warm.

Dessert

  1. 14

    Combine Ingredients

    In a bowl, mix almond milk, chia seeds, maple syrup, and vanilla extract.

  2. 15

    Refrigerate

    Cover the bowl and refrigerate for at least 4 hours or overnight until the mixture thickens.

  3. 16

    Serve

    Spoon the chia pudding into bowls and top with fresh berries before serving.

Drink

  1. 17

    Prepare the Drink

    In a glass, combine sparkling water with lemon slices and mint leaves. Stir gently to combine.

  2. 18

    Serve

    Serve immediately over ice for a refreshing drink.

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