Center of the Plate

In the world of food service, the expression center of the plate is often used to describe the meat, poultry, fish, or other principal item that is the focus of the main course. For vegetarian menus, we need to rethink the concept of center of the plate somewhat.

Begin by thinking about the categories of foods we rely on for complementary proteins: legumes, grains, seeds and nuts, and dairy products, and, if appropriate, soy products like tofu. Dishes made with these ingredients tend to be more substantial than simple vegetables and thus are often suitable for main courses, especially when combined with vegetables and perhaps a sauce or condiment.