As I've gotten older, I find my table, holiday and otherwise, often frequented by true vegetarians, a brave circle of family and friends.

I've been serving vegetarians since I was a young line cook in my family's restaurant in upstate New York and have always felt empathy for these individuals – serving them and also dining out with them – as they were relegated to order the menu's "only" obligatory vegetarian entrée.

This entree generally consisted of steamed broccoli, cauliflower and carrots accompanied with the occasional green or red bell pepper with the usual carbohydrate pile of rice or pasta at the center of it all.

The entire plate would be steamed until all of the robust colors were gone – including any nutrients – and the plate would take on a dull hue, garnished with a lemon wedge. Sadly, year after year, this was the dining staple of the vegetarians brave enough to dine out in ours or other fine establishments. It just wasn't fair.

The categories of vegetarians can be understood if broken down in simple categories. That way if you're at a holiday party and someone mentions they are a "lactose intolerant vegan," you'll know enough not to ask them if they've tried the venison chili yet.

Semi-Vegetarians
Semi-vegetarians eat no red or white meat (beef, pork, venison, etc). The only animals that semi-vegetarians eat are fowl and fish. (Purists would say that semi-vegetarians are not vegetarians at all, but in my world, if you don't eat any meat, you're a vegetarian.

Ovo-Lacto Vegetarians
The most common type, ovo-lacto vegetarians do not eat any animals, but do eat eggs and dairy products.

Subcategories:
• Ovo vegetarians (eat eggs but not dairy)
• Lacto vegetarians (eat dairy but not eggs)

Vegans
Vegans eat no animal products – no eggs, no dairy, no honey, etc.

Raw/Living Foodists
Raw or Living Foodists eat only raw food, because normal cooking processes destroy enzymes.

Fruitarians
Fruitarians eat only fruit, fruit-like vegetables (e.g., tomatoes, cucumbers), and sometimes seeds and nuts.

To the Vegans, Rawists and Fruitarians, I feel for you. After taking several high-end vegetarian cooking classes, it has become apparent to me that many, if not most, of these strict type of vegans live this lifestyle not by choice. Most have health concerns/problems, some more serious than others.

This summer I took a cooking class to learn how to make a holiday meal for vegetarians. My teacher, Chef Gloria Mann Craft, is a captivating, full of life, former actress turned CIA (Culinary Institute of America) trained chef who is currently finishing her first cookbook called "Conscious Cooking."

The class was intimate in size, and we explored a whole host of different recipes and various cooking styles. In the end, based on our studies, we would prepare and digest a six-course meal. With a little bit of modification from yours truly, I present the "No Beast Feast" for my vegetarian brethren.

[Followed by detailed recipes for six courses]

First Course: Vietnamese Smoked Tofu Salad Rolls with Asian Dipping Sauce
Second Course: Akkra (Black Eye Fritters)
Third Course: Ayurvedic Salad Composed of Arugula, Avocado, Sunflower Seeds, Bulgarian Feta and Golden Beets
Fourth Course: Fresh Green Chile Soup w/ Tumbleweed Greens
Fifth Course: Poached Fish (or Tofu) with Tomatillo Sauce, Frizzled Leeks, Wild Mushroom Quinoa and Fresh Al Dente Asparagus
Sixth Course: Vegan Vanilla Cake with a Duet of Organic Raspberry and Blueberry sauce accompanied by Vanilla Tofutti

So for the holidays, treat the vegetarians in your life to a true feast – or at least some variety. Try putting a couple of these dishes out on the holiday buffet this year. And for the carnivores out there, all these dishes go great with turkey.