The Vegetarian Gourmet

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The Vegetarian Gourmet

Fabulous plant-based world cuisines, created with love and expertise from local organic ingredients Our menus are custom-tailored to suit your needs and budget.

The Vegetarian Gourmet specializes in the finest vegetarian and vegan cuisines from around the globe, prepared with love from locally sourced, sustainably grown ingredients.

11/09/2025

Feed your brain the good stuff 🧠🌱 More plants = long-term brain health!

25/08/2025

Whether planning a simple meal or big party, vegetarians are bound to show up. An easy way to satisfy your vegetarian guests is to make a frittata – some of the preparations can be made the day before. Here is one of my favorites, a Swiss chard frittata with pine nuts, currants, and pecorino.

The Swiss chard can be lightly steamed in olive oil or butter the day before – you want to wash the leaves, cut off any funky bits, and cut the leaves and stems into ½ inch ribbons. When you’re ready to cook the frittata, mix the cooked chard with the currants and pine nuts, then add the well beaten eggs (about the same volume as the cooked chard). Add a little salt and pepper and mix well. Heat some butter and olive oil in a non-stick pan, over medium heat, and add the egg mixture. As the frittata cooks, pull the mixture away from the sides to allow the uncooked portion to cook. In order for the top to set, you can either flip the frittata over to finish cooking it, or place it in the oven for a few minutes. Serve on an attractive platter and top with pecorino. A frittata is best served slightly warm or at room temperature.

16/08/2025

⁣Señorita Momentita sounds so much better than “Senior Moment”, don’t you think? But memory loss is no laughing matter. It currently affects 5.7 million Americans, and that number is expected to increase to over 14 million Americans by 2050.⠀
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Is it inevitable? What we know is this. According to Dementia.org, trace elements and chemicals found in packaged foods have been found to damage brain chemistry. A study published in the University of Minnesota’s Chemical Research & Toxicology Journal found that . . . “regular intake of diacetyl influences the buildup of beta amyloid proteins in the brain”. This buildup, which causes clumping, is now considered one of the PRIMARY CONTRIBUTING FACTORS TO THE ONSET OF ALZHEIMER’S DISEASE.⠀
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Diacetyl, you say . . . never touch the stuff. Think again . . . how many times do you eat “buttered” popcorn? Diacetyl is a chemical that delivers the “buttery” flavor in popcorn and many other packaged foods. Wonder why you didn’t know that . . . it’s because there is NO MANDATE FOR PRINTED WARNINGS. The lesson? Stay away from processed foods – and avoid food products with “natural flavorings”. Michael Pollan: “Eat Food. Not too much. Mostly plants.”⠀
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20/07/2025

Put some pizzazz into your next fundraiser (or book club gathering, or baby shower) by hosting a classy, authentic English High Tea. Picture a table set with fine linen, beautiful antique cups and saucers, and a spread fit for a Queen! Your guests will enjoy locally sourced blends of teas, a variety of finger sandwiches (on organic bread from a local bakery); miniature scones paired with delicious jams, clotted cream and lemon curd; little lettuce cups with curried chicken salad; and a beautiful spread of buttery short breads and little tea cakes. Add some bubbly to that, and your guests will gladly whip out the checkbook . . . now doesn’t that sound better than the proverbial rubber chicken?

16/07/2025

⁣I’ve known about Shakshuka for some time, but have never tried this fabulous Middle Eastern egg dish! It’s my new favorite brunch offering. There are many different versions, but here is how I make it.⠀
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06/07/2025

Here's an appetizer spread we created for Oakland Ballet: skewers of brie & apple with maple syrup, and dates filled with mascarpone and gorgonzola. And a little garnish of finely chopped green onion . . .

04/07/2025

⁣If you’re still trying to fool Mother Nature with fake foods . . . think again! Take the promises of fake sugars -- all the flavor without the calorie load. Sound too good to be true? The good news -- the body does not know what to do with the fake sugar and eliminates it. The bad news -- the fake sugar does trigger a response, causing your body to stash away a little something for a rainy day, and YOU CONTINUE TO PACK ON THE POUNDS. Your best bet? Ditch the sodas and try your morning coffee with a dash of cinnamon.⠀
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03/07/2025

⁣People often wonder why vegetarians and vegans choose to eat “fake meats”, in other words, something that resembles what you’re trying to give up. Isn't that a contradiction? As a chef and caterer specializing in vegetarian and vegan cuisines, I find that “fake meats” can offer an easy way for people to ease into meatless choices and a more plant-based diet. Making a major dietary shift can be challenging enough, without having to rethink the whole menu plan. To me, it makes perfect sense to ease the transition into a different way of eating by keeping some familiarity while venturing into new territory.⠀
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“Fake meats” have come a long way in the last couple of decades. You’ll find excellent products in the deli and frozen sections of most markets. Some of my favorite products include Field Roast's grain burgers, Beyond Meat’s “chicken strips”, and Lightlife’s “fakin’ bacon” (a smoked tempeh). Any of these products can be chopped up, simmered in a tasty sauce and added to tacos, sloppy Joes or your favorite rice or pasta dish.⠀
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02/07/2025

⁣Here’s a delicious side dish for the day. Cauliflower can be cut into florets, tossed in a mix of olive oil, turmeric, cumin, salt and garam masala. Roast in a hot oven for 30-45 minutes and toss with chopped mint and cilantro for a stunning side dish to complement any creation.⠀
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27/06/2025

⁣I can't believe I ate the whole thing. A lemon??? Citrus comes in many different varieties, but most people are only familiar with the ones grown commercially. Imagine my surprise when I came across some sweet lemons (aka sweet limes, Persian lemons) recently. Round and yellow and roughly the size of a small orange, the fruit can be peeled and eaten like an orange. It’s sweet but kind of bland. If you want to get more bang for your buck (it’s expensive!), slice it thinly into a salad or into guacamole, and eat the whole thing. Healthy and delicious!⠀
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07/06/2025

⁣Grabbing a quick meal in unfamiliar surroundings can be a challenge. Whenever possible, you’re better off at a grocery store than a fast food restaurant. For a quick pick-me-up, grab some nuts, yogurt, protein smoothie, fresh fruit . . . you get the point. As they say, it’s not rocket science.⠀
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05/06/2025

⁣As a chef, I love exploring flavors from around the planet, as the foods of a region reflect its history of cultural influences and cross-pollination. As a lover of vegetarian cuisines, I especially appreciate the variety of specialties from around the Mediterranean rim which – in case you haven’t looked at an atlas recently – includes North Africa, the Middle East, Greece, Italy, France, Spain and Portugal. Check out Moroccan stew – a combination of lentils, chickpeas, vegetables, saffron, ginger, garlic, cumin, turmeric, cilantro, and a splash of lemon juice. It’s vegan, high in protein, and can be eaten as a soup, or served over rice.⠀
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Opening Hours

Monday	09:00 - 17:00
Tuesday	09:00 - 17:00
Wednesday	09:00 - 17:00
Thursday	09:00 - 17:00
Friday	09:00 - 17:00

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+15108652935

Website

http://www.vegetariangourmetcatering.com/

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