Vegetarian menu, October 6: zucchini and carrot duo with coconut milk, white cabbage tart, raspberry and blackcurrant cream sorbet

Raspberry and blackcurrant sorbet offers an explosion of fruity flavors that will delight your taste buds. This menu is ideal for those who want to eat greener without sacrificing taste. Get inspired and get cooking to prepare these delicious dishes!

Courgettes and carrots in coconut milk: a light and fragrant starter

The

White cabbage tart: a tasty and comforting recipe

The

Raspberry and blackcurrant cream sorbet: a fruity treat

Finish your meal on a sweet note with the.

Frequently asked questions about the vegetarian menu

What are the advantages of a vegetarian menu?

A vegetarian menu is rich in nutrients, low in saturated fats and can help reduce the risk of chronic diseases.

Can coconut milk be substituted in the starter recipe?

Yes, you can use plain yogurt or almond milk for a lighter alternative.

How to store white cabbage pie?

It can be kept in the refrigerator for up to 3 days, covered to prevent it from drying out.

Is this dessert suitable for people with allergies?

Check for fruit and sugar allergies, but it is generally gluten-free and lactose-free.

Can the sorbet be prepared in advance?

Yes, the sorbet can be prepared up to a week in advance and kept in the freezer.

Shopping list for the vegetarian menu

Courgette and carrot duo in coconut milk.

2 carrots

2 courgettes

2 onions

1 teaspoon of curry powder

25 cl of coconut milk

1 teaspoon of ground coriander

White cabbage tart

1 small white cabbage

1 carrot

1 small onion

1 pinch of curry powder (optional)

3 eggs

25 cl of thick fresh cream

cell

pepper

Raspberry and blackcurrant cream sorbet.