The change is guided by AmaWaterways’ co-founder and EVP Kristin Karst, a passionate believer that 'plant-based meals are the future.'
Examples of the new offerings begin with appetizers such as oven-roasted eggplant bruschetta with herbs, garlic, chickpeas and a touch of balsamic. Main courses include slow-braised vegetable stew with portobello mushrooms, carrots and cauliflower, and a grilled cauliflower and sweet potato dish with lemon salsa verde, cherry tomatoes, beans and broccoli.
Among the desserts is nut-crusted pumpkin mousse infused with dates.
The dishes are available in the main restaurant across the AmaWaterways fleet, with variations possible from vessel to vessel.