Eating (and cooking) Vegetarian

Our friends Alex and Sonja have decided to drastically limit their meat consumption for environmental/sustainability reasons. It's been pretty interesting learning about this from them and seeing their excitement for a vegetarian diet. It also made for a fun additional challenge to hosting them for a gourmet dinner. I don't think I've ever cooked a meal without a meat product, and finding recipes that were hearty yet diverse was a lot of fun. We even successfully served up many courses without ever featuring a "traditional" salad. The recipes were mostly from a great "Garden Feasts" cookbook I found at a booksale. The author just happens to be a Purdue grad, too!

Menu (with illustrations from the book)

Lime Spritzers

Red Pepper Pesto and Hummus with Pita Bread

Chilled Cream of Asparagus Soup with Mardi Gras Confetti

Grilled Artichoke with Tomato Compote

Risotto Pancakes with Shittake Mushrooms and Cream Sauce and Leek Clouds

Strawberry, Peach, and Mint Sorbet

No comments: