In 2018, we expect to see the rise of fruits and vegetables as the main dish. This doesn’t necessarily mean meat is out, but that it’s a side rather than the main course. We gathered a few up and coming ingredients to add to your next catered meal.
By far the most popular and most versatile fruit for making faux meat meals. Jack fruit is best known for being a great pulled-pork alternative. It’s also amazing in BBQ.
Thick slabs of cauliflower steak are delicious, well seasoned, and very satisfying, and they’ve become quite popular recently even with die-hard meat eaters. Once you have tasted cauliflower steaks, you’ll never go back to boiling cauliflower, again.
What’s Sorghum you ask? Think of it as the new Quinoa. It’s an up and coming grain that is becoming a break out ingredient in lots of traditional dishes. Sorghum has a mild, earthy flavor. Its texture and flavor is similar to wheat berries and the flour has been called out as being the most wheat-like gluten free flour.
Dips have always been popular but now they are becoming the main attraction. There are so many dips out there and finger foods to dip in that we think this trend will not die out anytime soon. Get creative with your dips – your guests won’t be disappointed that you did.