The finesse and focus to create a satisfying dish without meat can be a challenge, but supporting the preferences and dietary needs of your expanding customer base comes with rewards. To accommodate your guests who enjoy vegetarian cuisine, Restaurantware has prepared a list of meatless entrees from around the world. All of which can be prepared with an induction counter top cooker and an induction ready pan.
Mix Ginger-Garlic paste, ¼ teaspoon of turmeric, 1 teaspoon of ground coriander, and ½ cup of water in a small mixing bowl to make the masala. Cook a pierced Serrano pepper in shimmering peanut oil for 30 seconds, add 1 teaspoon of cumin seeds. Gently stir in the masala for two minutes, until the paste thickens, and the oil slightly bleeds from the perimeter of the masala. Add a prepared and chopped medium-sized head of cauliflower and one russet potato to the pan. Stir gingerly to coat the potatoes and cauliflower. Season with salt and pour in ½ cup of water. Cover and continue to cook for 15 minutes. Remove lid and keep on heat for another 5 minutes, until vegetables are tender. Garnish with fresh chopped cilantro and serve hot.
Thai Vegetable Stir Fry
Prepare and chop one small head of broccoli. Finely chop one small shallot, 5 cloves of garlic, one thumb size piece of ginger, ½ teaspoon of chili flakes, one medium sized carrot, 6 shiitake mushrooms, and one red bell pepper. To make the stir fry sauce, combine ⅔ cup of coconut milk, 1 tablespoon of soy sauce, fresh lime juice, a pinch of crushed chili flakes, and 3 teaspoons of brown sugar. On medium-high, heat vegetable oil until shiny. Cook shallots, garlic, ginger, and chili for two minutes. Add broccoli, carrots, and pepper. After two minutes, pour in stir fry sauce and reduce heat to a simmer for 10 minutes. Serve in an incline melamine bowl with a matching melamine spoon and spoon rest.
Grilled Veggie Kabobs
Load up soaked bamboo skewers with chunks of portobello mushroom, colorful bell peppers, okra, summer squash, cherry tomatoes, Japanese eggplant, and red onion. For best results, organize skewers by ingredients to account for different cooking times. Grill all skewers on medium-high (350℉ - 400℉). Start a stopwatch timer: after 1-3 minutes remove cherry tomatoes and place on a warmed stone platter. After after about 5 minutes, remove the bell pepper, mushrooms, onion, and okra. After 9 minutes, remove the summer squash. Make sure that all ingredients are tender and slightly charred before removing from the grill. Remove grilled veggies from skewers and serve with a white wine sauce.