Practical guidelines for entertaining those with dietary restrictions.
Entertaining those with dietary restrictions has become a challenging necessity. The solution lies in knowing what restrictions exist and in open communication with the guests.
Wondering what is a vegetarian, anyway?
Creative Solutions
Nobody wants to make two separate meals. Try these creative solutions instead.
- One-dish meals. While a “meat-and-potatoes” style of eating can exist, a one-dish meal like gourmet pasta or baked lentils might be easier.
- Add meat afterwards. For example, cook all the fixins’ for chili in a large pot. Divide it into two smaller pots after all the vegetables have been added. To one small pot add browned ground beef for a meat version; to the other add textured soy protein (TSP) for an equally-delicious vegetarian version.
- Substitution. Replace the meat with a vegetarian mock-meat substitute. There are varieties of mock chicken cutlets, fake steak strips, and marinated tofu that are vegetarian and vegan. If animal products are to be used in side dishes, set some aside before adding them, if possible. For example, remove some Caesar salad from the dish before adding dressing or bacon bits.
- Potluck it. At casual gatherings, have guests bring along their favourite vegetarian burger or dairy-free, egg-free dessert.
- Take the meat out; replace it with nothing. Some situations (like holiday dinners) supply more than enough vegetarian dishes to forget about a vegetarian main. If employing this approach, ask the guest beforehand to make sure nobody feels left out from the festivities.
- Order in. Find a great vegetarian restaurant that delivers.
Politeness and Other Considerations
Clarifying details – like what a guest means by “I’m a flexitarian” - before the big day can prevent dietary disasters from occurring.
Like most with special dietary needs, veg*ns appreciate efforts toward their inclusion and (in most cases) want to make things as easy as possible on the cook. A polite phone call regarding the inclusion of certain ingredients can reduce stress for both parties and provide new opportunities for creative brainstorming and recipe-swapping!
Does "Meatless" Mean "Vegetarian"?
The words “meatless” and “vegetarian” are often used interchangeably; however, they are not the same thing. Animal products are often used, without containing actual meat (muscle) from the animal. Restaurants routinely use oyster sauce for tofu stir-fry sauces, for example. These dishes are not vegetarian, though vegetarians who cut out meat for health reasons might be more flexible.
New vegetarians are often surprised to find that broth or stock cubes contain bits of the animals from which they derive their name. Chicken fat is often the first ingredient. Luckily, many imitation stocks are 100% vegetarian. Check the Natural or Organic section of the grocer.
Additional Hidden Sources of Non-Vegetarian Ingredients:
- Caesar salad / dressing (anchovies, possibly bacon)
- Margarine (some brands) (gelatin, whey powder)
- Jell-o or similar desserts (gelatin)
- Some yogurts, sour cream (gelatin)
- Vegetable soup – canned (beef broth)
- Pie crusts (lard)
- Soy cheese (casein – a milk protein; vegetarian but not vegan)
The Bottom Line
It is the obligation of a vegetarian guest to inform their host of their dietary restriction in advance. In turn, the host should help to devise a mutually acceptable solution. Hosts can seek guidance from vegetarian cookbooks and recipes, perhaps even becoming inspired to try new vegetarian dishes themselves.
There are likely to be mishaps and challenges when learning a new type of cuisine. One of the most precious lessons lies in the back-up: keep a box of meat substitute or veggie burgers in the freezer for the day the soufflé falls or a vegetarian friend drops in for a visit.
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