…and vegetable stir fries, and wild mushroom tagliatelle!
I have nothing at all against the above dishes but there seems to be a trend of late in where everywhere I go, the vegetarian option (or options if you’re really lucky!) are goats cheese based; Goats cheese tartlet, goats cheese salad, goats cheese mousse, goats cheese pizza, goats cheese on a crostini (that’s usually too blooming crusty you can’t cut it without it flying off your plate and hitting someone in the eye!).
Then there are the vegetable stir fries. Stir fries have to be the most unimaginative dish one could ever serve, I don’t think I really need to expand much more on that!
And the very trendy Wild Mushroom Tagliatelle in a creamy sauce…hey chefs, you know I can make that at home myself, right? And you know the Parmesan cheese you like to sprinkle so liberally on top? Yeah, that’s not vegetarian!
I wonder have any chefs have actually sat down and eaten a three course vegetarian meal consisting of something goats cheesy for a starter, and then the creamy wild mushroom sauce tagliatelle and dessert (non-vegetarian cheesecake anyone?)?
If they had, then they might have copped onto the fact that;
1. that’s a lot of dairy (which is very fatty, not necessarily the easiest thing to digest or to eat in one go!)
2. it’s very rich and as a result not very satisfying and we usually leave your establishment feeling sick and vowing never to go back
3. it’s served EVERYWHERE!
I don’t eat out a lot but when I do I find myself begrudging handing over the €10 for a goats cheese quiche/pizza/salad that was only “meh”.
I challenge any chef to think outside the box when it comes to vegetarian options and serve up something NOT goat’s cheesy…On your marks, get set…..GO!
Remember! Vegetarians are customers too!