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It’s World Vegetarian Day! Celebrate with a Variety of Options on a HAL Cruise

Today is World Vegetarian Day! According to the North American Vegetarian Society, the day was established in 1977 as an annual celebration to promote the joy, compassion and life-enhancing possibilities of vegetarianism. Aboard all Holland America Line ships, vegetarian options are plentiful. From the vegetarian burgers at the Dive-In at the Terrace Grill to an optional menu that is exclusively vegetarian in the main dining room, veggie-lovers need not fret about food choices on a Holland America Line cruise.

Vegetarian rejoice! Holland America serves this incredible Vegetable Spaghetti with Grilled Portabella Mushroom dish.

Vegetarians rejoice! Holland America serves this incredible Vegetable Spaghetti with Grilled Portabella Mushroom dish.

Whatever Your Mood, Holland America Line’s Got a Vegetarian Option for You
If you’re in the mood for something casual, don’t miss “The Freestyle” vegetarian burger that can be enjoyed poolside. The Freestyle is available at the Dive-In at the Terrace Grill, Holland America Line’s new outdoor bistro-style grill area by the ships’ Lido pool. This delicious “burger” grilled portabella mushroom, melted gouda and cheddar cheeses, avocado and Dive-In sauce.

Feeling fancy? Why not check out An Evening at Le Cirque at the Pinnacle Grill. Butternut Squash Soup and three-cheese ravioli are among the fabulous vegetarian options available on the special menu. The regular Pinnacle Grill menu also features vegetarian options, including Baked Stuffed Eggplant and Wild Mushroom Ravioli.

If you’re looking to spice up your cruise try Tamarind, Holland America Line’s Pan-Asian specialty restaurant specializing in the flavors of Southeast Asia, Japan and China. Available on Eurodam and Nieuw Amsterdam, there you’ll find vegetarian options including the Five-Spice Seitan and Tempeh with bell pepper, enoki mushrooms, scallion, ginger and soy; Sesame Udon Noodles with tofu, vegetables, toasted peanuts and sesame seeds; or the Sweet and Sour Vegetable Tempura.

Vegetarians need not, however, seek out alternative restaurants in order to enjoy a fabulous onboard dining experience. Not only do the main dining menus offer a vegetarian option each meal, but guests have the option of ordering from a menu that features only vegetarian dishes.

Master Chef Rudi Sodamin introduced the exclusive 22-dish vegetarian and vegan menu that highlights vegetables and other naturally healthy ingredients. The alternative menu includes a full range of appetizers, salads, soups and main entrées, and is available upon request at no extra cost for lunch and dinner in the main dining room.

The Carrot and Parmesan Risotto, available in the main dining room, is one of many fabulous vegetarian options.

The Carrot and Parmesan Risotto, available in the main dining room, is one of many fabulous vegetarian options.

Some vegetarian dishes include Lemon and Spinach Ricotta Dip; Asparagus, Carrot and Zucchini Tart; Strawberry and Bocconcini Bruschetta, Curried Vegetable Empanadas, Baked Vegetable Lasagna, Vegetable and Bean Chili, Spinach Curry and Baked Cheese Polenta with Mushrooms and Artichoke Hearts.

Vegan options include Vietnamese Vegetable Spring Rolls, Vegetable Jambalaya, Grilled Vegetable and Tofu Kebobs, Sweet and Sour Vegetable Tempura, Asian Noodle Soup, Spicy Lentil and Garbanzo Salad, and Pad Thai Noodles.

In addition to the vegetarian-only menu, 30 vegetarian dishes are on the the main dining room menu. These offerings also are featured as a second vegetarian option in the casual Lido buffet during lunch. Additionally, every dinner menu offers guests the option of one appetizer, one soup or salad, and at least one vegetarian entrée each evening, increasing the total number of vegetarian options on board to more than 50 delectable dishes.

Some of the vegetarian selections on the main dining room menu include Apple, Pear and Cucumber Salad; Corn and Zucchini Pancakes served with Southwest-style cous cous salad, Asparagus and Zucchini Torte with wild rice and sun-dried tomato coulees, Ribbon Zucchini Risotto finished with a roasted red pepper rouille, Carrot and Parmesan Risotto topped with a lemony arugula salad and crispy carrot ribbons and Oven-Baked Eggplant Parmigiana layered with Provolone cheese and baked in the oven, served with spaghetti tossed in marinara sauce.

And remember, you don’t have to be a vegetarian or vegan to enjoy all of these exceptional dishes!

  • Dan Berkley

    Sounds great. How do I order at Manhattan Dining Room on Nieu Amsterdam? On cruise now. Souls love risotto dish or eggplant dish tomorrow eve, for example. Perhaps Asian soup or veggie pasta. Now on board. Dan

  • Gertrude P

    i can hardly wait to enjoy the vegetarian choices when we are aboard on the 18th. See you in 12 sleeps!

  • Julie

    Hi Dan, tell your waiter or the Maitre’d that you’d like the vegetarian menu. Bon appetit!

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