Developing Appealing Menus

One of the problems in developing vegetarian menu choices is constructing a plate that is satisfying as a main course. Appetizers or first courses are less of a problem. Vegetarians and nonvegetarians alike enjoy soups, salads, and vegetable dishes as first courses. Similarly, a succession of 4–6 small courses in a tasting menu can be pleasing and satisfying. A main course, however, must usually feel like a complete meal in its own right, and a selection of steamed vegetables on a plate usually will not satisfy.