When eating vegetarian, the traditional distinction between main and side dishes tends to disappear. Many of our meals consist of two or three complementary dishes, often equal in size or complexity. Our main-course pasta dishes would be considered a first course in Italy, and our hearty veggie gratins would be a side dish in a French bistro. Some of our meals consist of a single hearty dish, accompanied perhaps by a bowl of olives, a basket of bread, or a plate of sliced cucumbers.
In general, our meals are inspired by the peasant cuisines of the world, and are designed to encompass all food groups. For the most part, we choose our ingredients according to the season, and the culture according to our mood: Italy, France, Mexico, Thailand, India, North Africa, and more.