Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Menu

A Vegetarian Father’s Day Dinner

Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

Not all dads are into steak and not every Father’s Day menu needs to feature massive cuts of beef. This plant-based menu has a southwestern flair, and spotlights summer’s best vegetables. Start with a riff on Caprese: a salad of ripe tomatoes and drunken goat cheese. Next up enjoy more tomatoes topping a creamy avocado toast on whole-grain bread (add an egg if you like). For the main course, roasted poblano peppers are stuffed with sweet corn and protein-rich quinoa and black beans, with pepitas adding a note of crunch. Dessert is a nod to dad’s caffeine habit with a sweet coffee-infused Mexican tres leches cake.

Menu Timeline

1 Day Ahead

  • Bake the cake and soak in the milk mixture.
  • Make the crema and pepitas for the stuffed poblanos.

2 Hours Ahead

  • Top the cake with its whipped cream topping.
  • Make the filling for the stuffed poblanos.
  • Assemble the salads but do not dress them.

45 Minutes Ahead

  • Char the poblanos and stuff them with filling

20 Minutes Ahead

  • Dress the salads.
  • Assemble the avocado toasts.

Just Before Serving

  • Roast the stuffed poblanos until heated through.

The Menu

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial