Cooking for Vegetarians

How do you cook for vegetarians?

I have heard some chefs say, "It depends on how much you love them". For me, I believe that I am responsible for their happiness while they are in my home or in my restaurant. Therefore, I always give them my best.


Vegetarianism essentially means the practice of abstaining from the consumption of meat, fish and poultry. This includes animal by-products.I learned from experience, not all vegetarians are alike. There are some clarifications to do before the menu planning starts. It is very important to know what type of vegetarians your guests are .

• Ovo vegetarianism includes eggs but not dairy products.
• Lacto vegetarianism includes dairy products but not eggs.
• Ovo-lacto vegetarianism (or lacto-ovo vegetarianism) includes animal/dairy products such as eggs, milk, and honey.
• Veganism excludes all animal flesh and products, such as milk, honey, and eggs, as well as items refined or manufactured through any such product, such as bone-char refined white sugar or animal-tested baking soda.
• Buddhist vegetarianism (also known as su vegetarianism) excludes all animal products as well as vegetables in the allium family onion, garlic, scallions, leeks, chives, or shallots.
• Jain vegetarianism includes dairy but excludes eggs and honey, as well as root vegetables.

Semi-vegetarians include:

• pescetarianism, which includes fish and possibly other forms of seafood
• pollotarianism, which includes chicken and possibly other poultry
• pollo-pescetarian, which includes poultry and fish, or "white meat" only

However, semi-vegetarianism is contested by vegetarian groups who state that vegetarianism excludes all animal flesh.

A vegan guest told me once that the vegans are the enemies of the chefs. I disagree, I just feel betrayed as a chef, when I found out that my vegan guest had a crème bruleé for dessert or when my vegetarian guest decided to have lobster for main course. Despite the occasional confusion, I love the vegetarians.

This is the menu that I prepared for my honoured guests.

 Vegetarian Menu

Canapés

Marinated Roasted Golden Beets, Hummus, Parmesan

Roasted Tomatoes, Fromage Frais, Fennel Pollen

Sweet Peppers, Boursin Cheese, Smoked Paprika

*

Hors D’Oeuvres

Baked Brie with Flat Bread

Pickled Cipollini Onions, Cherry Peppers, Toasted Almonds, Sundried Tomatoes

Butternut Squash Soup with Coconut Milk

 Crispy Shallots

*

Romaine and Mandarin Orange Salad

Grapes,Radish, Bergamotto Vinaigrette

*

Pan Fried Risotto Cake

Roasted Root Vegetables, Edamame, Roasted Tomato Emulsion

Reduced Vegetable Butter 

*

Ginger Crème Bruleé

Homemade Ice Cream

Vegetarian Risotto Cakes

Yield: 6 servings

Ingredients

•   2 L Vegetable stock

• 4 tablespoons olive oil
• 1 cups finely chopped onions
• 2 garlic cloves, minced
• 1 1/2 cups Arborio rice
• 2/3 cup dry white wine
• 2/3 cup grated Parmesan
•  1/4 cup unsalted butter
• Salt and freshly ground black pepper

Bring the broth to a simmer in a heavy medium saucepan. Keep the broth warm over very low heat.

In a skillet, saute the onions with olive oil until tender, about 8 minutes. Add the garlic. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Mix in the Parmesan. Stir in the butter. Season with salt and pepper to taste. Transfer to a baking sheet to cool down.

To form the cakes:

• Vegetable oil, for frying
• 2 cups cooked Risotto
• 1 cup of All Purpose Flour
• 2 large eggs, beaten to blend
• 1/2 cup grated Parmesan
• 1 1/2 cups panko bread crumbs
• Salt

Directions

Pour enough oil in a heavy large saucepan to reach the depth of 3 inches. Heat the oil over medium heat to 350 degrees F.

Beat the eggs in a bowl.

In a separate bowl stir the Parmesan, and the bread crumbs to combine.

Using about ¼ cup of the risotto mixture for each, form the risotto mixture into 2-inch-diameter cakes.

Dip the cakes in flour, tap the excess flour then dip in beaten egg and finally in breadcrumb mixture.

Working in batches, add the rice cakes to the hot oil and cook until brown and heated through, turning them as necessary, about 4 minutes. Using a slotted spoon, transfer the rice cakes to paper towels to drain. Season with salt. Let rest 2 minutes. Serve hot.

People become vegetarians for different reasons. Many do not eat meat out of respect for  life. Such ethical motivations have been stated under various religious beliefs  along with the concept of animal rights. Other motivations for vegetarianism are health-related, political, environmental, cultural, aesthetic and economic. In any case, I support the vegetarians and it is a pleasure to cook for them.

Bon Appetit!