How to cook vegetarian without losing your omnivore friends

Vegetarians know this. at the mere mention of the word vegetarianism, the reactions of meat people in panic, outrage, or just plain disgust are almost systematic. But vegetarians don’t just eat salad. The day these barbaric omnivores finally accept an invitation to dine at home, it’s a chance to impress them or shut them up without stuffing them with broccoli.

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To find out how to get these steak lovers into a 100% plant-based meal, we interviewed lifestyle blogger Celine Marks. In 2016, she decided to change her lifestyle after adopting her little beagle, Charlie. Convinced of the animal and environmental reasons, he changed his diet to become completely vegetarian. And last March, he published his first book, My vegetable kitchen (1). Surrounded by omnivores who have been able to adapt to this new diet with greed and curiosity, he gives us his best advice for bluffing his guests without animal ingredients.

Bet on a surprise

In a country where you eat foie gras, rillettes and sausages without really asking questions, meeting vegetarians is like an alien encounter with its array of ideas. At least, until a few years ago. “People imagine that we only eat lettuce, peas and seeds. They even seem to think that we are punishing ourselves, whereas I have never been so full in my diet, notes Celine Marx. “Since 2016, I have noticed that it is becoming more democratic, especially thanks to the Internet.”

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In her early years as a vegetarian, the blogger is reserved when invited to dinner to avoid the endless; “But you’re only going to eat salad. “. “I didn’t want to bother anyone, especially since my family still eats meat. So at Christmas I came with my meals. Eventually everyone wanted to taste it and everyone loved it. In fact, I’ve noticed a real openness from omnivores as soon as they see the dish in question.” To convince a cutlet lover to come and dine with vegetarians, it is preferable not to mention anything on the menu to avoid any a priori. Once the nose is on the plate, the wonderful colors of the flora will do the rest.

“People imagine that we only eat lettuce, peas and seeds. They even seem to think that we are punishing ourselves.

Celine Marks

… And gluttony

For Céline Marks, the key to success is the simplicity of the dish and its satisfaction. “You have to do things that are simple and familiar, rather than falling into vegetarian clichés by serving Buddha Bull or overly eccentric dishes.” Because in order to convince an omnivore to eat a vegetarian diet, it is first necessary to overcome one of the main commonalities created on this topic: the lack of flavors in vegetable dishes. A cliché that Celine completely denies. “Becoming vegetarian, I’ve discovered a lot of new products and new flavors that allow me to cook very creatively without being complicated. And I explode in the kitchen.”

In the video: Celine Marx’s zucchini crumble recipe with parmesan

Taste wins in the kitchen. “It’s very simple, I only deviate very little from their eating habits. I can make a vegetarian pizza with pesto, artichokes, parmesan, pine nuts; or a zucchini and parmesan crumble, or even a pistachio babka with a nice water salad… It’s original, it’s colorful and it’s fun. For example, instead of serving plain cucumbers with cream in a restaurant, I’ll garnish them with white miso, Espelette pepper and a little honey sauce.” In order not to rush guests too much, Celine Marx also recommends using cheese, which appears many times in her recipes: halloumi nuggets, lasagna.Richia chard or gnocchi with pumpkin and parmesan.

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Induce the “wow” effect, not the “I’m still hungry” effect

It is proved. Visually, any vegetarian dish will not be able to compete with a well-grilled and very juicy roast chicken that sits on the Sunday dinner table. It’s really hard to do the same when you’re mostly working with vegetables and don’t have a focal point to place in the center of the table. To remedy this, Celine Marx is betting on quantity and choice. “I try to make a lot of different little dishes that we taste in a friendly and fun spirit. For example, I like to make two different appetizers. I am also very attentive to the presentation, which is very important. I bet a lot on the colors and quality of the product. to do this, it is imperative to work with seasonal products. Respecting the rhythm of nature allows us to be creative in the kitchen and work with products that will have many benefits for our health.

So browse your storefronts, pick the fruits and vegetables that inspire you, and whip up a few dishes that you’ll enjoy when you sit down to eat. Some elements even allow you to get as close as possible to meat, for example, imitation meat (steak, ajalette or veggie bacon). “I buy it only for the holiday party, when, for example, my husband and I are invited to a barbecue. But be careful, you should pay attention to their composition. “Since I don’t miss meat, I don’t feel the need to go to these alternatives.”

Play the gastronomic card

When we say goodbye to honest products that are often made from animal matter, it can seem almost impossible to get our vegetables to a gastronomic level. However, ideas coalesce in Celine Marx’s mind. “For example, I’m going to focus on products like a small squash called “Jack be Little”, which I will decorate with chestnuts, mushrooms, parsley and serve with cream sauce. Every time it is a great success and in terms of presentation it is beautiful and original. You can also make a nice caramelized eggplant tati with any vegetable.” And if you absolutely want to celebrate meat-based dishes, Celine Marx celebrates her woodland. “From a visual and taste point of view, it really looks like a terrine. With a piece of toast, it’s killer. The main trick is still in the presentation. His last advice. “Arm yourself with aromatic herbs, spices, seeds and cheese. The spice is the foundation of vegetarian cuisine and it looks so pretty on the plate.” Enough to take your dish to the next level.

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(1) My vegetable kitchen Céline Marks, Hachette Pratique, 192 pages, €19.95.