One of the most important decisions to make for a great presentation is the side dish or dishes you choose.
Typically one or two are fine, but you want to make sure the color is something that isn't on the plate, and try not to duplicate starch.
For example, if you're serving a pasta dish, don't serve potatoes. Not only will these lead to a bland appearance, but texture and color are too similar as well.
Pick colorful veggies (summer squash, carrots, green, red and yellow red peppers, etc.
One way to add color to your plate is to use carrots. Not too many foods are orange, and if you have access to them, you can also buy red, white, purple and yellow carrots. Each color has a different flavor, or actually a variation in sweetness. Regardless of which you use, they all are flavorful and add beautiful color!
Carrots are easy to cook and with most root veggies, you can vary the recipe greatly.
One favorite is a simple dill sauce.
Add 1 cup carrots, peeled and sliced, or pre-washed baby, and a small amount (2-3 tablespoons of vegan margarine to medium sauce pan. You don't need to add water to carrots. If you cook them in a covered dish on low to medium heat, then they produce their own water. Heat on low until water forms in pan, add 1 teaspoon dried crushed dill, stir gently, and simmer until desired softness is obtained.
Some like their carrots with a bit more crunch, so that requires less time.
You typically don't need to add salt, as the margarine does that for you.
Another easy variation is to add a bit of brown sugar instead of dill. About 1 tablespoon per cup of carrots, and again, on low to medium heat.
The margarine and brown sugar make a wonderful sweet glaze.
