The Culinary Architect: A vegetarian feast for everyone

The Island Now

At Culinary Architect Catering we are often asked to cater to many dietary needs — vegetarian, vegan, diabetic, paleo, gluten-free, nute free  — to name just a few.
Recently we catered a graduation party for a vegetarian.  
The following menu is what we served and it was very well received.  
For the non-vegetarians, we offered grilled steak, making meat eaters and vegetarians ecstatic.
The following menu may be incorporated into a carnivore’s feast as well.
Whether you decided to dine completely or partly vegetarian, you are in for a delicious feast.
Menu
Serves 12
Baked Veggie Burgers
Multi-Colored Bean
Pinwheel
Farm Salad with Vinaigrette
Dressing*
Peach Crumble
*Recipe Not Given
Baked Veggie Burgers
(You will be surprised at how
meaty these burgers taste…The mushrooms add unami flavors)
2 16 oz. cans Black Beans,
drained
1 16 oz. package of fresh
mushrooms, cleaned
1 onion, peeled and cut
into quarters
3 cloves garlic, peeled
16 oz. soft tofu, drained
1 cup Panko
Salt and pepper, to taste
Spray olive oil
1.  In a food processor, fitted with a steel blade, add beans,mushrooms, onion, garlic and tofu.  Pulse to combine.  Taste.  Add salt and pepper, if necessary.
2.  Place a Silpat on a baking sheet.  Place Panko on a paper plate.    Roll in Panko, then place “burgers” on Silpat-lined baking sheet. Makes 12 patties.  
3.  Refrigerate for 1 – 24 hours.
4.  To cook, preheat oven to 375 degrees.  Lightly spray “burgers” with spray olive oil.  Bake for 15 minutes, flip and bake 10 to 15 minutes more.
5.  Serve with your favorite burger accompaniments.  I.E.  buns, lettuce, sliced tomatoes, sliced onions, Russian dressing, ketchup, etc.
Multi Colored
Bean Pinwheel
(A great addition to any
summer buffet)
2  16 oz. cans Cannellini
Beans, rinsed
2  16 oz. cans Kidney Beans,
rinsed
2  16 oz. cans Black Beans,
rinsed
1 1/2 lbs. green beans,
washed and trimmed
DRESSING
1 tsp. sugar
1 tblsp Dijon mustard
1 shallot, peeled and
trimmed
1 tblsp red wine vinegar
1 cup extra virgin olive oil
1.  Bring a large pot of water to a rapid boil.  Cook beans for 3 minutes, then shock them in cold water.
2.  Make dressing by placing sugar, mustard, shallots and vinegar in a food processor, fitted with a steel blade.  Turn on.
3.  While motor is running slowly, add oil.
4.  Toss each bean in 1/4 of the dressing.  Arrange each bean in its own pile on the platter.
Peach Crumble
(An easy and delicious dessert
to serve while peaches are
at their perfection)
12 peaches, parboiled, pitted
and peeled and cut into quarters
TOPPING
1    cup Quick Oats
1/2 cup brown sugar
1/4 tsp. salt
1 stick sweet butter
1.  Preheat oven to 400 degrees.
2.  Place peaches and, if you have any, liquid in a 9X9 baking dish.
3.  Prepare the topping, place all ingredients in a food processor, fitted with a steel blade.  Pulse until coarsely combined.
4.  Pour the crumble evenly over the peaches.  Bake for 35-45 minutes, until hot, bubbly and crusty.  Cool for 15 minutes and serve with whipped cream or vanilla ice cream.
The Culinary Architect: A vegetarian feast for everyone

By Alexandra Troy

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