Alternative Entertaining- A Vegetarian Feast

Sweet Potato & Quinoa Burger with fixings

As Bob Dylan sang a generation ago, the times they are a changin'. Nearly every family has experienced the challenges of adjusting to new definitions of family, food, and to the making of new traditions. When it comes to food the good news is that almost any dietary accommodation can be made without sacrificing flavor or style. In fact the creative imagination of a chef can be energized by channeling his/her energy into a new flavor vocabulary such as in kosher or vegan cuisine. The following vegetarian menu was created by Max Hansen Caterer for a special client's lunch event. We included several vegan options on the menu as well. Enjoy!

MENU

Vegetables
Grilled asparagus with evoo and crunchy sea salt- v
Sweet potato wedges with maple syrup- v
Beets and turnips with pistachio's with balsamic reduction- v
Zucchini rolls with ricotta, spinach, tomato sauce

Grain/pasta
Polenta with wild mushroom ragu-v
Springtime pasta with asparagus, broccoli, tomatoes- v

Burgers
White bean, oatmeal and sage burgers- v- with a sweet pepper jam
Sweet potato quinoa burger-v- with a blackberry salsa

Salad
Mixed greens with strawberries, avocado, toasted almonds, feta and a
light balsamic dressing.

Dessert
Carrot cake
Brownies
Chocolate mousse-
(Vegan Chocolate Mousse made with Coconut Milk, Cocoa Powder and dates-
A little odd but completely delicious!!!!) served with fresh Raspberries and Mint!

Beverages
Cucumber water
Lemonade
Sparkling water




I am Chef Max Hansen.   Our Delaware River Valley, including Bucks County and Hunterdon County, has abundant cultivated and wild food resources. We use a lot of regionally sourced gourmet foods and products at Max Hansen Caterer and at the Max Hansen Carversville Grocery. Follow me while I cook, forage, garden and meet and feed amazing people!