Vegetarian meal help?

[entitled]

Found myself in a stuck place. Imagine that.

i have somebody coming over for supper tomorrow who is a vegetarian. He and another vegetarian friend are coming again on Saturday. Problem is, i grew up in cattle country. Meals are made around MEAT!!! The first thing that's put on the menu is a big chunk of steak or a roast or a rack of ribs or something similar.

i have no earthly clue where to even START to make a vegetarian meal. Except salad, but i know at least one person that's coming on Saturday has told me that she likes more than that for a meal. Who wouldn't?

That being said, i need help! Any suggestions for a good, simple recipe or two to choose from that would satisfy these folks?

 

[Recidiva]

Eggplant is usually a good solid vegetarian thing. You can do a lot with it.

Have you asked them what they like particularly? Just don't do the "steamed veggies and rice" whatever you do

 

[entitled]

Eggplant is usually a good solid vegetarian thing. You can do a lot with it.

Have you asked them what they like particularly? Just don't do the "steamed veggies and rice" whatever you do

Of course i haven't asked them. Why would i want to do something that makes sense?

i was thinking maybe a vegetarian chili or something, but it will be too warm for that. No steamed veggies. Has to be something my younguns will eat, too.

 

[Recidiva]

Of course i haven't asked them. Why would i want to do something that makes sense?

i was thinking maybe a vegetarian chili or something, but it will be too warm for that. No steamed veggies. Has to be something my younguns will eat, too.

I have a good recipe for fried rice, from an excellent Szechuan cookbook. Haven't yet met folks who didn't like it, and if they're vegetarian and not vegan, it includes egg.

 

[entitled]

I have a good recipe for fried rice, from an excellent Szechuan cookbook. Haven't yet met folks who didn't like it, and if they're vegetarian and not vegan, it includes egg.

Good to go! Will you send it to me?

 

[geronimo_appleby]

Hi Ent, first ingredient for your meal is a deep breath... relax.

Why not just look online for some simple recipes? I personally feel that you're wound up from the pressure of entertaining, which is manifold by the necessity for veggie food.

Find a simple recipe, and I hope you either find one on this thread, or you look online. The secret is... keep it simple. Then, relax and enjoy the experience. The general rule applies as for ALL experiences of this kind. If they don't like what you produce... fuck 'em (not literally unless they're cute. )

This post is probably of little value practically, but, please... RELAX.

Good luck.

 

[neonlyte]

Rissotto is dead easy.

Sweat a finely chopped onion in 1/4 cup butter, add washed rice about 1/3rd cup per person and stir until coated in butter, about 2 - 3 mins.

Boil a vegetable stock in a seperate pan (use a good stock cube) and keep just simmering. Ladel one large spoonful at a time onto rice, cook over low heat. Add vegetable of choice, mushroom is excellent, peas, courgette, finely chopped carrot. Add more stock until used up BUT on last ladel turn off heat and cover rice and allow it to finish cooking under the cover, with NO heat. This will keep the finished rissotto moist.

To finish - grate over lots (good handful) of hard cheese, Parmesan for preference but any hard cheese will do. Serve with a crisp green salad.

 

[Recidiva]

Good to go! Will you send it to me?

Sure! Let me grab it.

I'll transcribe it here.

 

[Colleen Thomas]

Have you considered cooking steak and potaotes? Just post a sing in the yard that it's open for grazing. They'll be fine

On a serious note, there are several recipies for vegitarian pizza that are very good supposedly and your gorcer probably carries veggie burgers, which cook like hamburgers. Don't even have to tell the younguns.

 

[entitled]

Hi Ent, first ingredient for your meal is a deep breath... relax.

Why not just look online for some simple recipes? I personally feel that you're wound up from the pressure of entertaining, which is manifold by the necessity for veggie food.

Find a simple recipe, and I hope you either find one on this thread, or you look online. The secret is... keep it simple. Then, relax and enjoy the experience. The general rule applies as for ALL experiences of this kind. If they don't like what you produce... fuck 'em (not literally unless they're cute. )

This post is probably of little value practically, but, please... RELAX.

Good luck.

Eet's a geronimo!!!

Searching as we speak (type?). My main concern is finding something that i can actually get ingredients for. The garden's not producing anything but onions yet and the grocery store is lacking in fresh veggies. Did find one for a casserole that sounds simple and yummy...

As for entertaining anxiety - it doesn't exist. These are folks that watched me walk around in what could be considered pajamas all this weekend. One's been here a few times and is considered family. The other's coming close to that status. They just usually eat BEFORE they come out and it's a completely foreign thing for me not to have at least one back up recipe that will work.

 

[Recidiva]

5 scallions

clean the scallions, then smash each one with the flat side of your cleaver. Slice the scallions, both white part and green, crosswise into tiny peices, about 1/8 inch wide.

3 eggs

Beat the eggs in a small bowl.

5 Tablespoons peanut oil.

Heat your wok or pan over a high flame for 15 seconds, then pour in the oil. It will be ready to cook with when the first tiny bubbles form and a few small wisps of smoke appear.

When the oil is ready, pour in the beaten eggs and scramble them for 30 seconds, until they are partially cooked. Quickly remove from the pan.

4 cups cooked rice.

Now add the rice to the pan. Stir fry it for about 10 seconds, using your cooking shovel or spoon to scoop the rice off the sides of the pan and then stir it around in the middle, so every bit is exposed to the hot oil.

1 teaspoon salt
(scallions and eggs)

Return the partially cooked eggs to the pan, along with the scallions. Add the salt and stir fry everything together for about 5 minutes, cutting the eggs into little pieces with your cooking shovel or spoon as you stir up the rice.

Serve immediately.

 

[geronimo_appleby]

Rissotto is dead easy.

Sweat a finely chopped onion in 1/4 cup butter, add washed rice about 1/3rd cup per person and stir until coated in butter, about 2 - 3 mins.

Boil a vegetable stock in a seperate pan (use a good stock cube) and keep just simmering. Ladel one large spoonful at a time onto rice, cook over low heat. Add vegetable of choice, mushroom is excellent, peas, courgette, finely chopped carrot. Add more stock until used up BUT on last ladel turn off heat and cover rice and allow it to finish cooking under the cover, with NO heat. This will keep the finished rissotto moist.

To finish - grate over lots (good handful) of hard cheese, Parmesan for preference but any hard cheese will do. Serve with a crisp green salad.

rissotto... yum. please, please, can i come and taste it too? seriously delicious.

 

[entitled]

Have you considered cooking steak and potaotes? Just post a sing in the yard that it's open for grazing. They'll be fine

On a serious note, there are several recipies for vegitarian pizza that are very good supposedly and your gorcer probably carries veggie burgers, which cook like hamburgers. Don't even have to tell the younguns.

Vegetarian pizza is a possibility. No veggie burgers at the store though. They are LACKING. It's the south, y'all.

neon - you rock!

eta: Diva, you rock too!

geronimo - Sure! Just expect to get dirty. We're playing with dyestuffs on Saturday.

 

[Recidiva]

Have you considered cooking steak and potaotes? Just post a sing in the yard that it's open for grazing. They'll be fine

On a serious note, there are several recipies for vegitarian pizza that are very good supposedly and your gorcer probably carries veggie burgers, which cook like hamburgers. Don't even have to tell the younguns.

Yeah, Boca Burgers or Amy's do a really good job. Amy's does a great enchilada, which is another choice.

 

[geronimo_appleby]

Eet's a geronimo!!!

Searching as we speak (type?). My main concern is finding something that i can actually get ingredients for. The garden's not producing anything but onions yet and the grocery store is lacking in fresh veggies. Did find one for a casserole that sounds simple and yummy...

As for entertaining anxiety - it doesn't exist. These are folks that watched me walk around in what could be considered pajamas all this weekend. One's been here a few times and is considered family. The other's coming close to that status. They just usually eat BEFORE they come out and it's a completely foreign thing for me not to have at least one back up recipe that will work.

the rissotto is good, Ent. and a nice bottle of red, i prefer merlot myself, but i'm a heathen when it comes to booze. relax tho, please.

 

[entitled]

the rissotto is good, Ent. and a nice bottle of red, i prefer merlot myself, but i'm a heathen when it comes to booze. relax tho, please.

Noooooo.... One of them is bringing me mead. He knows the way to me heart.

 

[Selena_Kitt]

Pasta is always safe, if they eat the carbs... You can make your favorite pasta dish, just don't add the meat. (or if you want it, cook it on the side for yourself and add it, like chicken for alfredo.)

I make a great vegetarian chili.

How fancy do you want to go?

This is like a pizza, and it's SO YUMMY!

ZUCCHINI, SUN-DRIED TOMATO, AND MOZARELLA TART

1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
1 1/2 cups shredded mozzarella cheese
6 tablespoons plus 1/4 cup freshly grated Parmesan cheese
1/2 cup drained oil-packed sun-dried tomatoes, thinly sliced
1/2 cup thinly sliced fresh basil
1/4 cup chopped green onions
1 tablespoon chopped fresh oregano
1 small zucchini, cut into thin rounds
2 large eggs
1 cup half and half
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Roll out pastry on floured surface to 1/8-inch-thick square. Trim pastry edges to form 13-inch round. Transfer to 11-inch tart pan with removable bottom. Fold in overhang to form double-thick sides. Pierce with fork. Cover; chill 1 hour.

Preheat oven to 425°F. Line pastry with foil; fill with beans or pie weights. Bake pastry until sides are set, about 20 minutes. Remove foil and beans. Bake crust until bottom is golden brown, pressing with back of fork if bubbles form, about 8 minutes. Cool 5 minutes.

Reduce oven temperature to 400°F. Sprinkle mozzarella over bottom of crust. Top with 6 tablespoons Parmesan, tomatoes, basil, green onions, and oregano. Arrange zucchini rounds in concentric circles to cover top of tart. Whisk eggs, half and half, salt, and pepper in medium bowl. Pour mixture into tart. Sprinkle with remaining 1/4 cup Parmesan.

Bake tart until custard is set and crust is golden brown, about 35 minutes. Serve warm or at room temperature.

Makes 8 servings.

------------------------

This is a yummy pasta dish that's sorta fancy:

FARMERS' MARKET FETTUCCINE

2 tbsp extra-virgin olive oil
3 cloves garlic, peeled and chopped
1/2 tsp ground fennel seed
1/4 cup white wine vinegar
2 1/2 lb fresh ripe tomatoes, seeded and roughly chopped (or one 28-oz can plum tomatoes)
12 oz fresh fettuccine (or dry pasta)
3 small zucchini, julienned
12 fresh squash blossoms, trimmed well at the base (or 2 cups fresh green beans, trimmed)
1 1/2 cups packed baby spinach, cleaned and torn into bite-sized pieces
2 tbsp roughly chopped fresh basil

Bring a large pot of salted water to a boil. Warm oil in a skillet over medium-low heat. Add garlic and cook 1 minute or until translucent and fragrant. Add fennel and cook 1 to 2 minutes. Pour in vinegar, increase heat to medium-high and cook until very little liquid is left. Stir in tomatoes with their juices. Reduce heat to low, cover and simmer about 10 minutes (if using canned tomatoes, simmer uncovered, breaking them up with a wooden spoon). While sauce is simmering, add pasta to boiling water and cook according to package directions. Season sauce with salt and pepper, add zucchini and cook 5 minutes. Add squash blossoms and spinach and cook until just wilted, about 3 minutes; remove from heat and stir in basil. Drain pasta, add to sauce in skillet and mix well.

To serve: Divide among 4 bowls. Serve hot.


------------------------

Here's an Eggplant Lasagna recipe... I love it, but it's labor intensive... but the good news is you can make it ahead of time...


EGGPLANT LASAGNE WITH PARSLEY PESTO
There will be about 3/4 cup of parsley pesto left over after making this lasagne.

Active time: 1 3/4 hr Start to finish: 2 3/4 hr

For béchamel
1 garlic clove, minced
3 tablespoons unsalted butter
5 tablespoons all-purpose flour
5 cups whole milk
1 Turkish or 1/2 California bay leaf
1 teaspoon salt
1/8 teaspoon white pepper

For pesto and ricotta mixture
1 1/3 cups hazelnuts (5 1/2 oz), toasted and loose skins rubbed off in a kitchen towel
4 cups loosely packed fresh flat-leaf parsley leaves (from 3/4 lb)
3 oz finely grated Parmigiano-Reggiano (1 1/2 cups)
2/3 cup plus 1/4 cup olive oil
2 garlic cloves, finely chopped
2 teaspoons salt
1 1/4 teaspoons black pepper
1 large egg
1 (15-oz) container whole-milk ricotta

For lasagne
4 lb medium eggplants (4), cut crosswise into 1/3-inch-thick slices
6 tablespoons olive oil
1 teaspoon salt
3/4 teaspoon black pepper
9 (7- by 3 1/2-inch) oven-ready lasagne noodles (sometimes called "no-boil"; 6 oz)
1 1/2 oz finely grated Parmigiano-Reggiano

Make béchamel:
Cook garlic in butter in a 3-quart heavy saucepan over moderately low heat, stirring, 1 minute. Add flour and cook roux, whisking, 3 minutes. Add milk in a stream, whisking. Add bay leaf and bring to a boil over moderately high heat, whisking constantly, then reduce heat and simmer, whisking occasionally, until liquid is reduced to about 4 cups, about 10 minutes. Whisk in salt and white pepper, then remove from heat and discard bay leaf. Cover surface of sauce with wax paper until ready to use.

Make pesto and ricotta mixture:
Coarsely chop 1/3 cup hazelnuts and reserve for sprinkling over lasagne.

Purée parsley, Parmigiano-Reggiano, 2/3 cup oil, garlic, 1 teaspoon salt, 1 teaspoon pepper, and remaining cup hazelnuts in a food processor until pesto is smooth, about 1 minute.

Whisk egg in a bowl, then stir in ricotta, 1 cup parsley pesto, remaining teaspoon salt, and remaining 1/4 teaspoon pepper until combined well.

Stir together 1/4 cup pesto and remaining 1/4 cup oil in a small bowl for drizzling over lasagne.

Roast eggplant for lasagne:
Put oven racks in upper and lower thirds of oven and preheat oven to 450°F. Oil 2 large baking sheets.

Brush eggplant with oil on both sides, then arrange in 1 layer on baking sheets and sprinkle with salt and pepper. Bake eggplant, switching position of sheets halfway through baking and turning slices over once, until tender, 20 to 25 minutes total.

Assemble lasagne:
Put oven rack in middle position and reduce oven temperature to 425°F. Lightly oil a 13- by 9- by 2-inch glass or ceramic baking dish (3 quart) and line a larger shallow baking pan with foil.

Spread 1 cup béchamel in baking dish and cover with 3 pasta sheets, leaving spaces between sheets. Drop 1 cup ricotta mixture by spoonfuls over pasta, spreading evenly (layer will be thin), then top with 1 layer of eggplant, cutting rounds to fit if necessary. Make 1 more layer each of béchamel, pasta, ricotta, and eggplant. Spread with 1 cup béchamel and cover with remaining 3 pasta sheets. Spread remaining cup ricotta mixture over pasta, then spread ricotta with remaining cup béchamel and top with remaining eggplant in 1 layer (you may have a few slices left over). Sprinkle Parmigiano-Reggiano over eggplant and scatter with reserved chopped hazelnuts.

Tightly cover baking dish with oiled foil (oiled side down), then set dish in foil-lined pan (to catch drips) and bake lasagne 30 minutes. Remove foil and bake until golden and bubbling, 10 to 15 minutes more. Let lasagne stand 15 to 20 minutes before serving.

Serve lasagne drizzled with pesto.

Cooks' notes:
• Lasagne can be assembled 2 hours ahead and chilled, covered. Bring to room temperature before baking.
• Lasagne can be baked 1 day ahead and cooled completely, then chilled, covered. Let stand at room temperature 1 hour, then heat in a preheated 350°F oven, covered, until hot, 30 to 40 minutes.

Makes 8 servings.

 

[Colleen Thomas]

Yeah, Boca Burgers or Amy's do a really good job. Amy's does a great enchilada, which is another choice.

I seem to remember once, when I wasn't being bitchy and inviting them to graze, that my roomate got me to make bean and cheese burritos for some of her vergitarian freinds. It's quick and easy and you can use any good burrito recipe, just kick out the beef. But some vegetarians don't eeat cheese, at least one of them didn't.

 

[Recidiva]

This one's good too:

Sour Cream Enchiladas

29 oz. (lg.) enchilada sauce
1 dozen corn tortillas
1 qt. oil
1 1/2 lb. cheddar cheese, grated
1 bunch green onions, cut fine
1 qt. sour cream

In a frying pan, heat enough oil to cover your tortillas, dip in hot oil for a few seconds, turn and do other side. Then dip them in the enchilada sauce. Your sauce can be thickened if too thin by browning little flour, then pour (like gravy method) into sauce. After you dip tortilla in sauce (both sides covered good) lay in cookie sheet with sides or shallow pan. Put 1 tablespoon sour cream, little onion and cheese, roll them, arrange them together when full. Pour sauce over them, then onion and cheese (as much as you desire). Put them in a 350 degree oven until hot and bubbling. Serve with sour cream.

 

[Recidiva]

I seem to remember once, when I wasn't being bitchy and inviting them to graze, that my roomate got me to make bean and cheese burritos for some of her vergitarian freinds. It's quick and easy and you can use any good burrito recipe, just kick out the beef. But some vegetarians don't eeat cheese, at least one of them didn't.

Yeah, not eating cheese or eggs is vegan. Vegetarian though, technically will.

 

[geronimo_appleby]

Noooooo.... One of them is bringing me mead. He knows the way to me heart.

mead? OMG, anglo-saxon or even pre. you're a pagan at heart!

 

[Selena_Kitt]

Yeah, not eating cheese or eggs is vegan. Vegetarian though, technically will.

Oh, are they vegan???? That's different...

 

[Recidiva]

Oh, are they vegan???? That's different...

"I'm having a breathtarian for dinner, what air freshener should I buy?"

 

[geronimo_appleby]

sorry to hijack the thread momentarily, Ent.

Selena K, are you okay to receive a story for edits within the next 2 weeks?

 

[geronimo_appleby]

"I'm having a breathtarian for dinner, what air freshener should I buy?"

odour le fart?