Spurred by a soaring interest in vegan dishes, luxury line Regent Seven Seas Cruises has jumped on the bandwagon to debut an extensive array of innovative plant-based cuisine on menus across its fleet in October.
More than 200 gourmet, vegan dishes will be offered at breakfast, lunch and dinner to meet the evolving taste of luxury travellers who are following vegan or vegetarian lifestyle.
New dishes such as wild mushroom tart with brittle pie crust; mushroom duxelles and red pepper coulis; falafel fritters with harissa mayo, cucumber, mint and capers; spiced potato & green pea samosas with tamarind chutney and summer berry pudding Chantilly soon be available.
Other highlights include power bowls, poke bowls, hearty pastas and noodles, light and refreshing salads, soups and decadent items like impossible cheeseburger and a peach and blueberry cobbler with cornmeal-almond topping are also on the menu.
“Our expanded plant-based cuisine sets the highest benchmark in luxury cruising,” says Jason Montague, the line’s president and chief executive officer.
“For luxury travellers who are increasingly adding more plant-based cuisine to their meals, we’re offering even more imaginative selections of bold, flavourful appetisers, entrees and desserts with craveable tastes and mouth-watering presentations.”
The line’s vice president of food and beverages, Bernhard Koltz added: “This is an emerging, modern specialty cuisine that allows our guests to enjoy more flavourful foods that are in harmony with their current tastes and pushes the boundaries on Regent’s acclaimed culinary creativity and imagination.”
Regent’s vegan selection of dishes will be integrated into the daily menus across the fleet from 1 October this year.
Some of the highlights include:
Chia cashew yoghurt with carrot, hazelnut granola, mixed berries and tropical fruit
Chickpea pancake with spinach, cherry tomatoes, mushrooms and harissa sauce
Banana oatmeal pancakes with berries and maple syrup
Avocado toast on rustic farmers bread
Sweet potato soup with miso and ginger
Vietnamese summer rolls with vegetables, grapefruit, coconut, rice paper and roasted peanut dip
Tajin spiced hummus and avocado wrap
Osaka power bowl with soba noodles, eggplant, tofu, sweet potato, edamame, wakame salad, nori and miso sesame dressing
Mediterranean bowl with brown rice, beluga lentils, green peas homemade tzatziki, olives and roasted almond-orange dressing
Mulligatawny Indian red lentil and coconut soup
Baked porcini and spinach cannelloni with toasted hazelnuts
Roasted mushroom stuffed zucchini with quinoa, olive salad with pine nut dressing and yellow pepper coulis.
Singapore noodles with vegetables, turmeric, ginger, garlic and soya sauce
Green curry vegetables stir fry with eggplant, oyster mushrooms, cauliflower and green peas