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.

20/11/2025

⁣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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18/11/2025

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 this 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.

15/10/2025

Pumpkin isn’t just for fall! 🎃 Packed with vitamins, fiber, and antioxidants, it’s a superfood your body will love. 🍲🥧

14/10/2025

Who says protein has to come from meat? Plant-based alternatives like beans, lentils, tofu, and tempeh pack a powerful protein punch! 🌱💪

11/10/2025

⁣Put some pizzazz into your next fundraiser by hosting a classy, English High Tea with some Australian pikelets! ⠀
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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 pancakes (pikelets) with clotted cream and jam; miniature scones paired with home-made 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?⠀
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09/10/2025

⁣Did you know that 20% of calories consumed in America come from soybean oil? And what’s the big deal, anyway?⠀
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Soybean oil is high in omega-6 fatty acid, linoleic acid – which most Americans already consume in overabundance. The ideal ratio of omega-6 to omega-3 fatty acids is 1:1, but in many diets the ratio can be as high as 20:1. Soybean oil – often mixed with corn oil and sold as “vegetable oil” -- is CHEAP, in the worst sense of the word. Because of the challenges of extracting the oil from soybeans, the process is facilitated with heat, chemical solvents, bleaching, and deodorizing. ⠀
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Health issues associated with regular consumption of soybean oil include obesity, diabetes, liver disease, heart disease, and immune toxicity. Now where do you find the stuff if you don’t have a bottle of it in your pantry? The main sources of soybean oil are PROCESSED FOODS and FAST FOODS. Deep fat fryers in commercial establishments typically contain soybean oil and fire retardants. And processed food products contain soybean oil because it’s cheap.⠀
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How to avoid it? Eat real food. Stay away from processed and fried foods. And stay tuned for our next blog on healthy cooking oils.⠀
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08/10/2025

⁣Personally, I’m not opposed to gluten – I love a piece of crunchy French bread with a slab of sweet butter. For the uninitiated, gluten is the protein present in wheat, barley, and rye. It’s the substance that reacts with yeast to give bread that delightful texture: moist on the inside and crunchy on the outside (in case you’re wondering why gluten-free bread tends to be dry and boring).⠀
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For people with celiac’s disease, gluten can be deadly, and for others it’s become a fad. Enter the food manufacturing giants, always eager to oblige. Gluten-free, no problem! Ingredients that used to be derived from wheat are now sourced from rice flour. So far, so good, right? Not really – there’s a couple flies in the ointment.⠀
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A study is currently underway by epidemiology researchers at the University of Illinois in Chicago. It turns out that rice flour readily absorbs heavy metals, like arsenic and mercury, thanks to chemical farming practices, and many of the gluten-free food products now have traces of arsenic and mercury. In addition, rice flour products tend to be bland, necessitating the addition of more sugar, salt and fat.⠀
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Your best bet? Eat real food. Choose organic, whenever possible. And stay away from the stuff that comes in a box with 30 ingredients you can’t pronounce.⠀
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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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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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http://www.vegetariangourmetcatering.com/

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