Vegetarian
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Asian-style ratatouille. Accompanied California cuisine menu. Photo by Sierra Fish.
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Baked Gigante Beans with Meyer lemons, tomatoes and herbs.
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Eggplant parmesan. Accompanied an Italian menu.
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Fresh vegetable Spring Rolls with mango and nam pla dipping sauce. Photo by Sierra Fish.
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Cauliflower fritters, served with creamy tomato sauce. Accompanied a Guatemalan menu.
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Chili and honey-glazed tofu and eggplant. Accompanied a Japanese menu.
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Chili and honey-glazed tofu and eggplant. Accompanied a Korean menu.
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Borsh- beet and cabbage soup. Accompanied a Russian cuisine menu for a dinner party. Photo by Sierra Fish.
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Chili and honey-glazed tofu and eggplant.
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Creamy potato and fennel gratin. Accompanied an American menu.
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Creamy vegetarian gratin with grilled vegetables, roasted tomatoes, herb-infused cream, parmesan and gruyere cheeses.
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Ginger and leek fried rice. Asian fusion menu for wedding. Photo by Andria Lo.
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Sweet potato casserole with caramelized pecans and marshmallow. Accompanied a Thanksgiving menu.
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Tofu and eggplant. Accompanied a Japanese menu.
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Vegetarian Chile Relleno stuffed with corn, potatoes, caramelized onions, carrots and queso fresco.
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Vegetarian Meatballs in vodka sauce. Accompanied an Italian menu.
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Vegetarian Ragout.
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Vegetarian Sesame Noodles with ginger, peppers, green beans, sesame and roasted tofu. Accompanied a Japanese menu.
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Vegetarian stuffed acorn squash- quinoa, lentils, mushrooms, tomatoes and goat cheese. Accompanied a California cuisine menu for holiday party.
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Vegetarian summer vegetable gratin with grilled summer squashes, tomatoes, caramelized onions, eggplant and parmesan and gruyere cheeses.
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Vegetarian tarts with roasted mushrooms, peppers, caramelized onions, gruyere and Parmesan cheeses.
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Vegetarian tofu with spicy ginger-sesame sauce with soy, sesame, scallions, ginger. Accompanied a Chinese menu.
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Gnocchi in creamy tomato-porcini sauce.
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Pizza – fig, caramelized onion and gorgonzola cheese mushrooms and rosemary with Fontina cheese.
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Veggie Sicilian Eggplant Caponata – tomatoes, olives, capers, oregano and pine-nuts. Accompanied a Mediterranean menu.
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Twice baked potatoes with red pepper aioli.
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Zucchini and cheese stuffed huaraches with curtido and salsa verde.
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Vegetarian Empanadas with mint lime crema. Accompanied a Brazilian menu.
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Coliflor Envuelta en Huevo – egg-coated cauliflower with creamy tomato sauce.
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Bayildi – Turkish-Style Vegetarian Stuffed Eggplant. Accompanied a Turkish menu.
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Quesadillas filled with cheese, roasted peppers and mushrooms and topped with guacamole and sour cream.
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Vareniki stuffed with potatoes and mushrooms.
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Cuban Black Beans.
