Windstar Cruises introduces new vegan menu

What started out as an offering for small groups of passengers has turned out to be such a good initiative that it will be a permanent part of the company’s menus starting in June 2023.

Windstar Cruises has partnered with the National Health Association (NHA) to create a new vegan menu that will be offered on board all six of the company’s yachts.

Dishes will not only be vegetarian, but also free of added salt, fat and sugar, as well as gluten-free.

The team of cooks and chefs has already begun training, and the company’s entire kitchen staff is expected to be ready by next June.

Of course, the “omnivorous” offerings of the classic menu suggestions will be the same.

 “The National Health Association emphasizes that vegetarian and vegan diets are not always healthy, and for meals to be truly healthy, they must also be minimally processed and prepared.”

Windstar’s Director of Hotel Operations, Peter Tobler, Food and Beverage Supervisor, says:

 “We have seen an increase in demand for whole grain and vegetarian meals from our guests, and we are thrilled to be working with NHA to offer them something nutritious and delicious. As an added benefit, plant-based foods also reduce our environmental impact, which is one of Windstar’s main goals – to leave a lighter footprint on the planet.”

Examples of some of the dishes on the new menu include:

– Breakfast Smoothies

– Roasted Pumpkin Soup with Baked Pumpkin Seeds

– Baked Cauliflower Croquettes with Green Salsa and Sautéed Spinach

– Penne Rigate with crispy vegetables and pepper sauce

– Vegetarian Enchiladas with Black Beans and Cilantro Sauce

– Chia Truffles with Dates and Coconut Sauce

– Tahini Brownies with Fresh Strawberries

Wanda Huberman, executive director of the National Health Association, worked side-by-side with Windstar’s culinary team to share the association’s experience in developing recipes that meet the needs of a healthy, vegetarian lifestyle.

Huberman says she and the kitchen team are pleased with the results. “Every meal is absolutely delicious and served in a beautiful presentation with so much variety that no one leaves a meal hungry or less than satisfied.”

The idea for this type of menu was developed by hosting several groups of passengers who needed this type of food, especially at the beginning of the pandemic.

There is a huge demand for travel bookings that include healthy menus, says Lisa McCarl, a former nurse who worked on cardiovascular issues and later became a travel consultant who has booked several groups with these dietary needs. “More and more people are changing their diets to prevent diet-related diseases. Why not make it easy for them to continue that healthy lifestyle while traveling? Windstar is doing a phenomenal job of making healthy cruising a reality.”

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Gina Daga