Vegetarian Star

Vegetarians and vegans are no strangers to side dishes.

Unfortunately, they are all too often the only edible item at the table when we aren’t in control of what’s served.

But eating a side dish doesn’t mean eating french fries or salad for lunch.

As Yotam Ottolenghi describes in a recent column in The Guardian, a side dish, or “small plate,” as he calls it, can be more exciting than the main course.

“This sense of nonconformity is definitely part of the attraction of small plates right now, but it also has something to do with the way we eat out these days. Going out for a meal, especially for young urbanites, is less about socialising over enjoyable food than about enjoying food as a way to socialise. The food is now the initial reason for the gathering, and then the subject of debate, tweet, photograph or blog (or all four). And to make this worthwhile, you need lots of colourful, Instagramable plates, a constant flow of lovely, irresistible small things.”

Ottolenghi’s small plates are a far cry from the greens, carrots, marinated olives, or even the occasional hummus (if you’re lucky) served at restaurants you’d normally fast at or eat before if dining with your omnivore friends.

Fried cauliflower with pine nuts, capers and chilli; Honey roasted carrots with tahini yoghurt; and Aubergine and parsley pesto are all completely vegetarian “side dishes” that you can bring to the table at your next social gathering.

Your friends will never complain about having to make something vegetarian for you again.

Because they’ll request copies of the recipes.

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