Vegetarian Tasting Recipe
Twelve-course tasting menu highlighting seasonal vegetables
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Ingredients
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Appetizers
Soups
Salads
Main Dishes
Desserts
Method
Appetizers
- 1
Caprese Skewers
Assemble the cherry tomatoes on skewers with basil pesto and serve with sliced cucumbers and crumbled feta cheese drizzled with olive oil.
Soups
- 2
Carrot Ginger Soup
Sauté chopped onions and ginger in a pot. Add diced carrots and vegetable broth. Simmer until tender, then blend with coconut milk until smooth.
Salads
- 3
Mixed Green Salad
Toss mixed greens with sliced radishes, diced avocado, and pumpkin seeds. Drizzle with lemon juice and serve fresh.
Main Dishes
- 4
Stuffed Zucchini and Bell Peppers
Hollow out zucchinis and bell peppers. Cook quinoa and mix with canned chickpeas and cumin. Stuff the vegetables with the mixture and bake at 375°F (190°C) for 25 minutes.
Desserts
- 5
Honey Almond Treats
Blend almonds, honey, and vanilla extract until a sticky dough forms. Shape into balls and refrigerate until firm.
