One of the family members I work for is a vegetarian. She’s been one since birth.
So as a chef, this pushes me to major limits.
I need to be inventive without being repetitive and still make something that will appeal to her when she sits down to eat.
I experiment with loads of alternate proteins and have really tried to be more open minded and not just give her tomato pasta.
I have also noted (with some of her venting) that loads of restaurants and establishments are still very limited to what they offer on their menus for vegetarians.
It’s standard – tomato, pasta, stir fry, gnocchi. If all else fails, you can order a salad, which is also very limited in options.
I think, if I go out, I can be a fussy eater and no one will bat an eyelid because I’m a “meat eater” and I asked for medium rare and you gave me medium. But why do vegetarians have such bad reps?
Picture – quinoa, fresh kale, carrots, cucumber, olives, tomatoes, portabellini mushrooms and my all time favourite kale pesto.