Dinner with Greta: tasty ideas for a vegetarian menu

Among the inevitable questions that a vegetarian regularly receives, especially when organizing a lunch with friends, there is always the one: “Yes, that’s fine, but what do you actually eat?” One of the few veg-certainties I have in life. Now my answers alternate. When I feel decisive, I simply exclaim: “What I don’t eat, you mean!” When I’m in the mood for chatter, I enthusiastically warn the interlocutor: “Mmh, how much time do you have?”

Yes, because the list of goodies that are part of this diet is long: I unroll the scroll which, among healthy foods and a few treats, reveals the mystery. So, what does a vegetarian eat? I don’t want to sound predictable, so I will tell you that it’s not just the “usual” vegetables. I say this because, as a vegetarian, I’m not just “salad-eater” as many (everyone) depicts me. Yes, sure, I eat a lot of that, but now I want to introduce you to another type of selection. This is my shopping list for February on Spaghetti & Mandolino: specifically, winter comforts with delicious and natural products.

Let’s start with a first load of nutrients

There are two products that I adore more than many others: the truffle tagliolini by Stefania Calugi and the ready risotto with Verona radicchio by Terre del Bosco. These are my absolute favorite first courses that I recommend you try. I love preparing the tagliolini with the creamy porcini mushroom sauce by Tartufi Bianconi. A first course from Central Italy that will truly make you lick your lips! I adore the risotto also because it’s my favorite from the Terre del Bosco line (yes, I’ve tried them all!) and because it’s super fast and easy to prepare!

I want to give you another interesting tip for another first course that I really like: Yellow pea trofie by Amanda Food and Tomato and seaweed sauce by Amondo. Yes, Amanda and Amondo go really well together, it’s a curious pairing that resembles a play on words. That sauce with hijiki seaweed is fantastic even on a potato salad sprinkled with fresh parsley, if that might interest you.

If you’re someone who doesn’t have much time to devote to culinary preparation like me, then you’ll be interested to know this other tip I’m about to give you: always keep some soup from Il Poggio in your pantry! I love the lentil soup, but I often also eat the chickpea soup and the mushroom soup. All delicious!

Quick and easy second courses and unique dishes to prepare

If you think that there isn’t enough taste and flavor on a vegetarian’s table, you are quite mistaken: you should try my parmigiana! Do you know what my secret ingredients are? The Piennolo tomato puree by Sapori Vesuviani and the Parmigiano Reggiano aged 26-28 months by Bonat.
You should also try my omelettes with carrots, zucchini, tomatoes, peppers, and julienned potatoes. I use the Livornese eggs by Garda Egg, the best!

Another recipe I love making is the vegetable and cheese flan. Besides various vegetables, I use a combination of cheeses perfect for this dish: the Toma di Gressoney d’alpeggio by Latteria del Monterosa and the Sweet Provolone by Caseificio Albiero.

Unmissable is the unique dish that gives you everything and doesn’t leave you lacking in anything, not even taste: quinoa with vegetables. A good bowl of this incredible seed with noble plant proteins, and you’re all set in terms of nutrients and energy for the whole day! I always use the quinoa by Stoppato. I have to say, one of the best I’ve ever tried.

Another idea? Barley salad, a great alternative to pasta and rice. I love preparing it with zucchini, peppers, and cherry tomatoes. The barley to have in your pantry? Obviously, the pearl barley from Fratelli Foschi!

Want to have a complete meal? Here are appetizers and dessert

If you have guests at the table and want to prepare a complete meal, then we also need to think about the before and after, namely the appetizers and the dessert.
I am a simple person and I love bread, I find it so delicious when it’s crunchy. That’s why every two weeks I always order the fresh wholemeal bread from Senatore Cappelli durum wheat by the bakery Rosa Maria Vittoria. For an appetizer, I suggest warm bread crostini with various sauces: I propose the pistachio and cashew sauce by I Vasetti di Riccardo, the black Taggiasche olive paste from Antico Frantoio di Saguato, the red Treviso radicchio cream by Nonno Andrea, and lastly the delicious white truffle cream by Calugi.

As for dessert, I can suggest some more or less caloric options, then you decide: the organic vegan gianduia tart by Biscottificio Guerra, the Hazelnut cake La Morbida without flour by La Peracca, or the Ficoperto by Treccellenze. They are all really delicious products and theoretically they do not even exceed very much in calories.

I’m convinced that I have given you some excellent ideas, and if you follow them, I assure you won’t regret it. To all those who think that a vegetarian diet is boring: have I possibly convinced you otherwise? I really hope so.

Greta Maistrello