Skip to main content
FR
FR
Main Content
News
News

Pair cheese with veggies for trendy fall dishes

Pair Cheese with Veggies

Cauliflower rice. Spiralized sweet potato noodles. Portobello burgers. Zucchini ribbons.

Restaurant plates are changing; vegetables are emerging as features on once meat-centric plates. According to research by Technomic, vegetable-based entrées have increased 15% on Canadian menus over the past two years.1

This plant-forward trend is due to several variables, including:

  • Chefs are experimenting with innovative culinary techniques to create crave-worthy vegetable options.
  • Produce can be an affordable option to build a full plate with big perceived value for customers.
  • Interest in flexitarian eating, plant-based diets and vegetarian options is increasing.

If you’re looking to add on-trend vegetable-based entrées, look to vegetables like cauliflower, squash and root vegetables to build your dish. The addition of a protein can turn your popular vegetable side dish into an entrée. Think pulses (e.g. lentils, black beans), toasted nuts and seeds or cheese.

Cheese is a particularly flavourful ingredient that allows you to create a more comfort food-style dish that will garner rave reviews on a fall menu.

What does cheese do for the diner? Satisfies them. Cheese:

  • Contains protein; protein helps them feel satiated for longer.
  • Adds value; they won’t walk away thinking all they ate was a plate of vegetables for X number of dollars.
  • Tastes great; taste is the number one reason why people choose the foods they do.

In addition, most vegetarians eat dairy foods, and so adding cheese, as a protein-source to your veggie-based entrées will satisfy your vegetarian customer requests.

Here are 3 cheesy options that pack satisfying, value-adding protein in warm vegetable-based comfort food dishes:

  • Roasted Cauliflower Pasta. Create a drool-worthy creamy sauce for roasted cauliflower pasta by stirring in our Smooth Plain Cottage Cheese – it’s a protein-packed cottage cheese that is totally smooth and luxurious like sour cream.
  • Warm Root Vegetable Salad. Top warm, caramelized roasted root vegetables, such as beets, brussel sprouts, carrots and parsnips, with feta cheese and toasted pine nuts; the roasted root vegetables pair perfectly with the creamy texture and tangy taste of feta cheese. Turn it into a galette for a little more intrigue.
  • Sweet Potato Black Bean Tacos. Cheese is a must-have partner for veggie-based tacos. Kick your tacos up a notch with Jalapeno Goat Cheese, Garlic & Pepper Cheddar, or Chipotle Habanero Colby.

Written By: Shannon Crocker MSc RD, Vibrant Nutrition Communications

Reference:

  1. Vegetables move to the centre of the plate with vegetarian and vegan entrees.
    https://www.restobiz.ca/vegetables-move-centre-plate-vegetarian-vegan-entrees/

View All News
View More