Vegetarian menu, October 2nd: leeks, porcini mushrooms and roasted pineapple

A light starter of leek whites with a tangy vinaigrette, perfect for awakening your taste buds. Then, savor a

A porcini mushroom omelet, a comforting dish that combines the richness of eggs with the boldness of mushrooms. Finally, end on a sweet note with a dessert of roasted pineapple drizzled with a coconut milk caramel sauce, adding a tropical touch to your meal. This menu is not only delicious but also quick to prepare, ideal for those who want to eat more vegetables without any fuss.

Leek whites with a tangy vinaigrette

This entry from

Porcini mushroom omelet

The omelet with

Roasted pineapple with coconut milk caramel sauce

To conclude this menu, roasted pineapple is a perfect choice. This simple and refreshing dessert is enhanced by a...

Frequently asked questions about the vegetarian menu

What are the benefits of a vegetarian menu?

A vegetarian menu can be rich in nutrients, fiber and antioxidants, while being low in saturated fats.

How to vary vegetarian recipes?

You can use different vegetables, grains and legumes to create varied and balanced dishes.

Are vegetarian dishes suitable for children?

Yes, vegetarian dishes can be adapted to children's tastes by adding ingredients they like.

How to store leftovers from these recipes?

Leftovers can be stored in the refrigerator in airtight containers and consumed within 2-3 days.

Can ingredients be substituted in these recipes?

Yes, you can adapt the recipes according to your preferences or the ingredients available.

Shopping list for the vegetarian menu

• 2 large leeks
• 2 nice spring onions
• 3 tablespoons of oil
• 2 tablespoons of wine vinegar
• 1 teaspoon of mustard
• 1 teaspoon of chopped basil
• 1 teaspoon of chopped parsley
• 1 teaspoon of chopped tarragon

Porcini mushroom omelet

• 8 eggs
• 2 large porcini mushrooms
• 2 cloves of garlic
• 1 knob of butter
• Olive oil
• Cell
• Pepper
• 1 pineapple
• 2 tablespoons of brown cane sugar
• 3 heaping tablespoons of dulce de leche
• 20 cl of coconut milk
• Coconut ice cream

Editorial manager who can't wait for winter so she can eat raclette! Passionate about gastronomy and always on the lookout for new culinary gems, I initially studied law before returning to my first love: the taste of good products and the pleasure of sharing around the table :)