apetito launches new plant-based dishes in ‘Culinary Inspirations’ range

Plant-based range shot – low res

Leading care home meals provider apetito has launched eight new plant-based dishes as part of its ‘Culinary Inspirations’ series.

apetito’s in-house chefs and dietitian worked alongside guest chef Lydia Downey, who specialises in plant-based cooking, to create this vibrant collection of dishes. New dishes include a fragrant Thai Red Curry, creamy Butternut Squash Risotto and an exotic BBQ Mexican Bean & Jackfruit dish.

Lydia said: “I hope our new meals will introduce some new flavours to care home residents who may not have tried them before, whilst encouraging them to eat a different type of cuisine which is both delicious and nutritious.

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“Nutrition is incredibly important to me when I’m creating a dish, particularly focusing on elements such as protein and fibre as well as including a varied assortment of vegetables, all of which are essential considerations when making a plant-based meal.”

The British Dietetics Association and The Vegan Society are working together to promote how a well-planned plant-based diet can support healthy living in people of all ages and have reinforced that vegan options should be available in all UK care homes.

A plant-based diet, can provide all the nutrients necessary for good health, including essential fats, protein and vitamins and minerals. Indeed, studies suggest that plant-based diets which are low in saturated fat can help with the reduction of diseases such as heart disease and type 2 diabetes. Moreover, many of these dishes are energy dense, meaning patients get all the nutrients they need in a manageable portion size.

Full list of plant-based dishes:

  • Vegan Thai Red Curry
  • Fajita Style Tempeh
  • BBQ Mexican Bean & Jackfruit
  • Vegetable Gratin
  • Beetroot & Feta Frittata
  • Meat Free Mushroom and Chicken-Style Pie
  • Katsu Curry
  • Butternut Squash Risotto

For more information on Culinary Inspirations, check out contact 01225 560 136.

Tags : Apetitofood and nutrition

The author Lee Peart

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