[Sca-cooks] Vegetarian & Vegans was Re: lethal drinks

Barbara Benson voxeight at gmail.com
Tue Jul 22 20:43:48 PDT 2008


I have always tried to make sure that there isn't any hidden meat in
my feasts. When I prepare veg dishes I substitute out the typically
called for animal fat and use oil or butter. The same goes for my
starch dishes. With this approach I thought I was doing a pretty good
job with the whole vegetarian thing. And if someone contacts me ahead
of time I try to compensate for their issues the best I can. I have
been known to set aside portions of dishes for individuals with
various allergies and sensitivities.

We recently had a lovely new couple move in from out of Kingdom and
they are both vegetarians. I had a very ... interesting ...
conversation with one of them regarding feast. During that
conversation she made it quite clear to me that as far as she was
concerned the cook had an obligation to not only make sure that there
were foods that vegetarians could eat but that I needed to make sure
that I provided the appropriate dishes in the appropriate combinations
so that vegetarians were provided with a complete protein.

She went on to talk about serving beans with rice, but I had to make
sure it was brown rice not white. And something like a Squash ravioli,
but the pasta needed to be whole wheat ...

What do y'all think about the viability of or my responsibility to
meet this expectation? Is it reasonable?

Serena da Riva

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