When it comes to holiday dining in Bermuda, there’s no better season to celebrate fresh, seasonal ingredients that feel both indulgent and thoughtful.
For Kristen Rego, the restaurant operations and development coordinator at The Cloud, it’s all about crafting dishes that bring people together — vegetarians, vegans, and meat-eaters alike.
If you’re planning a holiday gathering and want to elevate your vegetarian offerings, Ms Rego has some mouthwatering ideas and tips that’ll make your menu shine.
“Over the years, we’ve definitely adjusted our menus to ensure we’re inclusive for a variety of dietary requirements,” she shared.
“Vegetarian and vegan options are really at the forefront.”
At The Cloud, vegetarian appetisers are so good, they’re often the star of any festive spread.
Imagine passing a tray of mini black bean and corn empanadas, each bite packed with warm, smoky spices and rich flavour. Or picture beetroot and parsnip blinis (a style of Russian crepe) topped with balsamic “caviar” stealing the show with their vibrant colours and complex textures.
And for something truly decadent? Their celeriac hazelnut truffle soup is always a favourite during the holidays.
“It’s hearty, creamy, and feels so luxurious,” Ms Rego said.
The secret to heartiness
For those worried about serving up vegetarian dishes that satisfy even the most devoted meat-lovers, Ms Rego offered a fresh perspective: “The key is to not be afraid of seasoning and spices. Get creative with your cooking techniques.”
At The Cloud, they use bold methods to bring out the depth of vegetarian ingredients. “For example, instead of chargrilling a steak, you can chargrill a trumpet or portobello mushroom the same way — and it’ll have that hearty, smoky essence.”
Ms Rego emphasised that hearty doesn’t mean heavy or boring. By treating vegetarian ingredients with the same care you’d give a fine cut of meat, you can mirror that satisfying feeling while introducing more creativity to the table.
Flavours of the season
In Bermuda, the holiday season bursts with incredible local ingredients perfect for festive dishes. “Carrots, pumpkin, squash, celeriac, onions, kale, cassava, cauliflower and fresh herbs are staples this time of year,” Ms Rego explained. With vibrant options like these, there’s no shortage of inspiration for creating vegetarian dishes that feel celebratory and special.
“The abundance of hearty seasonal ingredients makes it easy to put together a vegetarian holiday menu.”
A simple show-stopping recipe
Looking for a vegetarian dish to wow your guests at home? Ms Rego has the perfect suggestion: a squash and sage risotto.
“It’s such a simple, crowd-pleasing dish, and you can adapt it seasonally,” she said. The dish is creamy, golden from roasted squash, and infused with the earthy aroma of fresh sage. It’s elegant enough for a holiday dinner yet comforting enough to share casually with friends. You can even customise it with different vegetables or herbs to make it your own.
Butternut squash & sage risotto (serves 4)
Ingredients
- 1kg butternut squash (chunked)
- 3 tbsp olive oil
- bunch of sage (half chopped)
- 1.5 litres veg stock
- 50g butter
- 1 onion (chopped)
- 300g risotto rice
- 1 small glass white wine
- 50g parmesan (or vegan alternative)
Method
- Roast squash at 425F with 1 tbsp oil and chopped sage for 30 minutes.
- Simmer stock. Sauté onion in half the butter (8-10 minutes). Add rice, cook until shiny, then pour in wine and let it evaporate.
- Add stock gradually, stirring for 25-30 minutes until creamy.
- Mash half the squash; add to risotto with cheese and butter. Top with remaining squash and crispy fried sage leaves.
