I have a 16 yr old vegetarian visiting for 4 days over christmas - any suggestions for meals for her ?!
Answers: The other 4 guests eat meat and I don't want the vegetarian to feel excluded with a plate of salad every meal
These are some simple recipes which are very easy to make. THere are a few cheeses on the market made with a vegetable rennet - like colby.
Mushroom & Cheese Macaroni
Ingredients
400g macoroni
60g butter or margarine
2tbs chopped parsley
450g mushrooms
60g grated cheese
Method
1. Cook macaroni according to manufacturer's instructions.
Slice mushrooms and fry in the fat for 8 mins then add the parsley.
Drain macaroni and mushrooms and toss together lightly.
2. Serve sprinkled with grated cheese.
Cheese & Sweetcorn Flan
Ingredients
Pastry
200g 85% wholewheat flour
100g margarine
pinch salt
few drops lemon juice
Filling
250g hard cheese
1tbs flour
1 small tin sweetcorn
2 free range eggs
150ml single cream or milk
Method
1. Make pastry by sifting flour and salt together, rub in margarine, add lemon and enough water to form a dough.
Leave to rest in a cool place for an hour or so.
2. Lightly grease a deep flan dish and line with rolled out pastry.
Grate the cheese and toss with the flour.
Place half in the flan.
Drain the sweetcorn and arrange in the dish.
Cover with the remaining cheese.
Beat the cream and eggs, pour the mixture over the cheese and sprinkle with nutmeg.
3. Bake at 375°F/190°C/Gas Mark 5 for 40 mins.
Spinach & Cream Cheese Pancakes
Ingredients
Batter
120g 85% wholewheat flour
Pinch salt
1 free range egg
300 ml milk
Oil for frying
Filling
900g spinach washed and chopped (or frozen)
45g margarine
1 large onion
1 clove garlic crushed
?tsp grated nutmeg
?tsp pepper
60g cream cheese
60g grated hard cheese
Method
1. Make the pancakes and keep them warm.
Cook the spinach and drain in a sieve pressing with a wooden spoon to remove excess water.
Set aside.
2. Cook chopped onion and garlic in the margarine but do not allow to brown.
Stir in the spinach, nutmeg and pepper; mix well.
Add the cream cheese and cook on a low heat for 3 mins with stirring.
3. Spread over each of the 8 pancakes, roll up and place on the serving dish.
Sprinkle the grated cheese and place under the grill for 3 to 4 mins until the cheese melts and browns.
BAKED MUSHROOMS FILLED WITH SPINACH, BRIE AND WALNUTS
Serves 4
Ingredients:
4 field or portabello mushrooms, wiped and stalks removed
45ml/3tbsp olive oil
225g/8oz baby leaf spinach
40g/1 ? oz walnuts, chopped
100g/4oz vegetarian Brie (or Blue Stilton), cut into small pieces
to taste salt and black pepper
to serve mixed salad leaves and cherry tomatoes (halved)
Method:
1. Heat the oil in a frying pan and fry the mushrooms on both sides until tender. Remove and place in a greased ovenproof dish in a single layer.
2. Wash the spinach and cook quickly in the water remaining on the leaves until wilted. Drain well and use to top each of the mushrooms.
3. Mix the walnuts and Brie together in a bowl and season well. Top the mushrooms with the mixture and place in a preheated oven (190/375/Gas 5) or under the grill and cook until the cheese is bubbling and golden.
4. Serve on a bed of mixed salad leaves and garnish with cherry tomatoes.
Note- to make a vegan version, substitute 100g/4oz Swedish Soft (plain or garlic and herb).
Champ
Ingredients
1.5kg/3lb potatoes, peeled and cubed
100g/4 oz butter or vegan margarine
6 spring onions (scallions), finely chopped
300ml/ 10 fl oz milk / soya milk
salt and pepper to taste
Method
1. Boil the potatoes until cooked. Drain and mash well incorporating half of the butter / margarine.
2. Place the spring onions and milk in a saucepan and bring to the boil. Simmer gently for 5 minutes. Strain the onions, reserving the milk. Mix the onions into the potatoes together with enough of the milk to make a smooth mash.
3. Season the mixture well and serve in mounds on individual plates. Make a well in the centre of each mound and add a knob of butter /margarine.
St Patrick's Soup
This is a potato based soup that uses oatmeal for thickening.
Ingredients
50g/2oz butter or vegan margarine
100g/4oz onions, sliced
225g/8oz potatoes, peeled and finely diced
225g/8 oz carrots, peeled and finely diced
225g/8oz mushrooms, sliced
225g/8 oz green cabbage, chopped
pinch ground cloves
1 litre/ 1 ? pints vegetable stock
100g/4oz oatmeal
Salt and pepper to taste
Single cream or soya cream to swirl (optional)
Method
1. Melt the butter / margarine in a large saucepan. Add the onions, potatoes and carrots and fry gently for about 5 minutes until soft. Add the mushrooms, cabbage and ground cloves and cook for 5 minutes more.
2. Add the vegetable stock and oatmeal, bring to the boil, then simmer for about 20 minutes
3. Allow to cool, then puree in a blender or food processor until the soup is smooth. (If you prefer a slightly chunky soup, just puree half the mixture.)
4. Return the soup to a clean pan and heat through gently. Season to taste. Serve in individual soup bowls with a swirl of cream on top if liked.
Lentil Soup with Garlic Bread
Serves 8
Ingredients
2tbsp oil
1 large onion, chopped
3 garlic cloves, finely grated or pureed
1 leek, finely chopped
3 large carrots, diced
3 celery stalks, finely chopped
1tsp paprika
1tsp died mixed herbs
1tsp Gramma's Mild Pepper Sauce
2tsp wine vinegar
3oz red lentils, rinsed
1 x 4oz can tomatoes
2pts vegetable stock
Method
1. Heat the oil in a pan and fry the onions until soft (about 5 minutes).
2. Add the garlic, leeks, carrots and celery and cook for 5 minutes, stirring occasionally.
3. Add the paprika, herbs, pepper sauce, vinegar, lentils, tomatoes and stock. Stir well.
4. Bring to the boil, then reduce heat and simmer for 40-50 minutes, stirring occasionally.
5. Remove from heat, leave to cool slightly, then liquidise in a food processor or blender, or pass through a large sieve.
6. Pour back into pan and reheat. Serve with hot toasted garlic bread.
Hearty Lentil Soup
Lentils make an excellent base for a nourishing soup. Make a meal of this with plenty of wholemeal bread, or serve in smaller portions as a first course. Vary the vegetables according to what is available, but do include some root vegetables which give the mixture a robust quality. Vegan.
Ingredients
1 onion, chopped
2tbsp sunflower oil
2 carrots, chopped
2 medium potatoes, chopped
2 sticks celery, diced
4oz/l00g broccoli, broken into small florets
4oz/l00g red lentils
2tsp miso
1pint/600ml vegetable stock
14oz tin chopped tomatoes
1tsp thyme
salt and pepper
Method
1. Fry the onion in the oil until just soft. Next add the vegetables and mix well.
Cook over a low heat for 10 minutes.
2. Add the lentils and cook for 2-3 minutes.
3. Dissolve the miso in the vegetable stock. Pour this over the vegetables and add the tomatoes and thyme.
Bring to the boil, then simmer, covered, for 1-1? hours. Season to taste and serve piping hot.
Meaty Meatless Lasagne (vegan)
Thanks for this recipe go to Richard Perry.
You will need:
Main Ingredients:
1 pack Lasagne sheets
1 tin Sanitarium Nutmeat
350g Tofu
2 large jars Paul Newman’s spaghetti sauce
2 tbsp vegetable oil
Cheez Sauce:
6 tbsp tahini
3 tbsp lemon juice
1? tsp mustard
30 ml soy sauce
300 ml soy milk
Method for cheez sauce:
Mix well in saucepan over low heat. Simmer for 5 minutes, stirring occasionally.
Method:
1 Fry large slices of tofu in 1 tbsp oil for 3-5 minutes until golden in a large,
non-stick pan or wok. Turn tofu out onto a plate, slice into smaller pieces and set
aside.
2 Slice and dice Nutmeat into small cubes, then add to fry-pan. Fry gently in 1 tbsp
oil for 10-15 minutes, or until Nutmeat is well broken up and browned (use wooden
spoon to help break it).
3 Add 1 large jar of Paul Newman’s sauce to Nutmeat mixture and simmer on low
heat for 5 minutes.
4 Make "Cheez Sauce" while Nutmeat simmers.
5 Once the ingredients have been cooked, and the Cheez Sauce finished, begin
building the Lasagne layers in a large, oblong baking dish. First, put down a
generous layer of Paul Newman’s sauce from the unused jar. Then, lay down
Lasagne sheets, and on top of them a few slices of tofu here and there. Then pour
a shallow covering of Cheez Sauce over the tofu, then a third of the
Nutmeat/tomato mixture. Next, lay down Lasagne sheets, tofu, Cheez Sauce and
Nutmeat mixture. On the last layer of Lasagne sheets, cover with the rest of the
tofu, Cheez Sauce, and a final, generous covering of the unused Paul Newman’s
sauce.
6 Bake at 180 degrees Celsius for 1 hour. Serve with salad or side vegetables.
Makes 6 large portions.
Express Vegetable Pie (vegan)
You will need:
1 large onion, peeled and finely chopped
3 tbsp Nuttelex margarine
2 celery sticks, diced
3/4 cup cashew nuts
4 cups mixed chopped vegetables
2 tsp tomato paste
2/3 cup stock
1 tsp yeast extract
3-4 large potatoes
a little soymilk
Method:
1 Sauté the onion in 2 tbsp of margarine together with the celery and a little water
until just tender.
2 Add the remaining ingredients apart from the potatoes, soy milk and remaining
margarine.
3 Simmer for 3-5 minutes, adding a little more water if the mixture seems too dry.
Keep hot.
4 Cook the potatoes until soft, mash with margarine and a little soy milk, adding salt
and pepper to taste.
5 Turn the vegetable mixture into a casserole dish and cover completely with the
mashed potato.
6 Fork over the top roughly and broil for 3-5 minutes until golden brown.
Bean patties with aioli
Ingredients (serves 4)
400g can cannellini beans, drained, rinsed
1 garlic clove, crushed
2 spring onions, finely chopped
4 tbs grated parmesan cheese
1 tbs chopped fresh basil
2 tsp grated lemon zest
1 tbs lemon juice
1 tsp mild paprika
2 tbs plain flour
1 large egg, beaten
2 cups packet breadcrumbs
250ml (1 cup) oil, to fry
Lemon wedges and salad leaves, to serve
Aioli
3 garlic cloves, peeled
1 egg yolk
1 tsp sea salt
2 tsp lemon juice
175ml extra virgin olive oil
Method
To make the aioli, crush garlic into a bowl and add egg yolk, salt and lemon juice. Whisk lightly to combine. Add oil drop by drop at first, then in a slow steady stream, whisking until you have a smooth emulsion. This will keep, covered, in the fridge for 3-4 days.
Process the beans, garlic, onion, parmesan, basil, lemon zest and juice and paprika in a food processor until smooth, then mould into 4 patties. Refrigerate for 15 minutes to firm.
Place the flour in a bowl and season with salt and pepper. Place the egg and breadcrumbs in separate bowls. Roll patties in flour, then dip in the egg and roll in the breadcrumbs. Refrigerate for 15 minutes.
Place oil in a frying pan over medium-high heat. When hot, add patties and fry for 2 minutes each side. Drain on paper towel. Serve with aioli, lemon and salad.
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Good luck
I suggest veggies burger, falafel, frittata, spaghetti with cherrie tomatoes basil and olive oil.
Also a simple lentil receipe (as follows) with tomatoes salad and French dressing.
1 cup lentils - washed
1 large onions chopped
1/4 cup medium grain rice
1/4 cup olive oil
2 1/2 cup water
Salt
Fry onions in oil, add the drained lentils and rice, stir, add water, bring to the boil, cover and simmer for about 30/35 minutes or until cooked. Add salt towards the end of cooking when lentils are tender.
You can make a bean chili, it's super easy. There was a chili question a few hours ago, you might want to look at the suggestions there. Otherwise, just empty a few cans of tomatoes, black beans, tomato sauce and kidney beans into a pot. Add in diced bell peppers, a poblano pepper, diced onions and spice it to flavor.
You can try to make a few easy tofu dishes:
http://vegetarian.about.com/od/maindishe...
http://vegetarian.about.com/od/maindishe...
You can't go wrong with a pesto pasta sauce:
http://vegweb.com/index.php?PHPSESSID=d4...
Just mix that with some pasta and you're good.
I think everyone can enjoy those dishes.
First find out what she eats and doesn't eat. If she doesn't eat eggs and dairy, maybe you could omit them from your normal recipes, or replace them with soy or rice or whatever else (I assure you you and the other omnis will not usually notice).
Then you could get a vegetarian-friendly main dish that goes along with what you're serving everyone else. If you're having a casual lunch with hotdogs or hamburgers, get some veggie dogs or veggie burgers (read ingredients if she doesn't eat egg/milk, some contain them.) If you're having ribs or some other kind of meaty dish, get Gardenburger Riblets for her.
If you're making spaghetti with meat sauce, just separate some sauce for her before adding the meat.
Instead of adding butter to mashed potatoes (assuming she doesn't eat dairy), just leave it on the side and people can add their own.
When a vegetable or bread-based side calls for chicken broth, use veggie instead. They taste the same.
Or to make it easier, when she arrives let her know your menu for planned meals and then take her shopping to get a few of her vegetarian things. Then she can pick them out and there's nothing for you to scrutinize or worry about.
It's really not as hard as people make it out to be.
vegcooking.com has GREAT recipes.
QUICK BROCCOLI VEGETARIAN ENTREE
1 bunch broccoli, cut into sm. flowerettes, trimming woody stock
1 can mushroom soup
6 oz. cooked egg noodles
7 x 9 inch casserole
Pam baking dish. Mix together cooked egg noodles, mushroom soup and raw broccoli. Microwave on high approximately 10 minutes. Glorify this with adding fresh mushrooms and cubed chicken-like white meat, and to make it non-vegetarian, add leftover cooked, chunked chicken.
VEGETARIAN LASAGNA
1 medium eggplant, fresh
1 pkg. frozen spinach
1 pkg. lasagna noodles
1 pkg. (pint, sm. one) low-fat cottage cheese
1 jar Favorite meatless sauce
1 sm. pkg. Mozzarella lite cheese
Salt and pepper
Several plump tomatoes
Parsley flakes
Defrost spinach, drain as much water out with a colander as possible. Cut eggplant in rounds thinly sliced, lay on paper towels and lightly salt, lay another paper towel on top and continue layering with eggplant rounds, salt, paper towel etc. Place a heavy pan on a cookie sheet on top of stack, let sit for at least 1/2 hour to 2 hours. Cook lasagna noodles until tender. Mix cottage cheese with spinach in a bowl, salt and pepper and season to taste. In a casserole pan, spread a light layer of sauce. Add layer of noodles, layer of eggplant, sauce, layer of cottage cheese, spinach mix, another layer of noodles and repeat process until pan is full or desired height achieved. Top with remaining Mozzarella cheese, tomato sauce and cover evenly with thinly sliced peeled tomatoes. Sprinkle on parsley flakes.
Bake at 350 degrees for 45 to 60 minutes, until eggplant is soft and has changed a brown color.
VEGETARIAN CHILI
1 tbsp. olive oil
1 onion, peeled and chopped
1 red pepper, deseeded and chopped
1-2 garlic cloves, crushed
14 oz. can tomatoes
1 c. dried red kidney beans, soaked, cooked and drained or 2 (15 oz.) cans red kidney beans
1/2 c. dried whole green lentils, simmered in plenty of water for 40-45 minutes until tender
1 tsp. mild paprika
1-2 tbsp. chili powder
Salt and freshly green pepper
A little salt
Heat oil in large saucepan and saute the onion and pepper for 10 minutes. Add the garlic and cook for 1-2 minutes, then add tomatoes. Drain the beans and lentils, reserving liquid. Add broth to the tomato mixture, along with the paprika and chili powder. Simmer for 15 minutes, adding the bean water for consistency. Season, add sugar, garnish and serve.
Serves 4.
VEGETARIAN CASSEROLE
10-12 oz. box macaroni
1 block Velveeta cheese, sliced 1 inch thick
1 can sweet peas
1 can fried onions
Preheat oven to 350 degrees. Cook macaroni as directed on box. Spread one layer in bottom of casserole pan (glass works best); then spread one layer of the peas, then one layer of the cheese. Repeat above until the top of the pan is reached, then top with fried onions as desired. Bake for 15-20 minutes or until brown on top. Serves 6- 8.
VEGETARIAN BLT
Mozzarella cheese, sliced 1/4 inch thick
Tomato, sliced
Lettuce
Yogurt
Salt and pepper to taste
Bread
Preheat a skillet or griddle, fry the Mozzarella slices until brown. This will look messy and will only be able to be flipped after browned. When cheese is golden brown remove and use as if the browned cheese were bacon. Place all ingredients on bread and sink your teeth in
VEGETARIAN BLACK-EYED PEAS AND RICE
1 c. dried black-eyed peas, rinsed & drained
4 c. water
3 sm. vegetable bouillon cubes
2 cloves garlic, crushed
1 tbsp. vegetable oil
1 tbsp. minced cilantro
1 tbsp. minced parsley
1 tsp. salt (optional)
1/2 tsp. pepper
1 lg. onion, chopped
1 tsp. dried thyme leaves
2 med. scallions, chopped
1 lg. tomato, chopped
1 c. uncooked long grain rice
Combine peas and water in large saucepan or Dutch oven. Add bouillon and garlic. Bring to a boil. Reduce heat, stir in oil, cilantro, parsley, salt and pepper. Cover, simmer 15 minutes.
Stir in onion, scallions, thyme and tomato. Cover, simmer 15 to 20 minutes or until peas are almost soft.
Stir in rice, cover. Cook until rice and peas are tender. Remove from heat. Let stand, covered, 10 minutes before serving.
Main dish feed 4 or 6 as a side dish.
VEGETARIAN BURGER
1 c. oatmeal (quick cooking)
1 c. wheat germ
1 c. whole wheat bread crumbs
1 c. cashews, grounded finely
1 c. carrots, grated
1 tbsp. pepper
2 tbsp. garlic powder
3 tbsp. soy sauce
2 c. water
Mix first 3 ingredients together in large pot. Add cashews and carrots. Stir, then add rest of ingredients using your hands. Squeeze until they hold together. Form patties and bake on an oiled baking pan at 350 degrees for 15 minutes on each side. Serve on roll with catsup and mustard, etc.
You'll probably make them feel uncomfortable if you cook no meat whatsoever just for their benefit. Pasta is good, vegetable pot-stickers (and many other Asian foods) are really good too, omelettes... you should ask them how strict of a vegetarian they are- if they eat shrimp or something.
Simple: Choose 1 or more of the following...
1. Before she arrives go to the grocery store and get some sushi, vegetarian chilli or if she's not vegan a frozen pizza or something.
2. If your using stuffing, take some out and make it w/veggie broth instead of chicken broth.
3. Make some vegetable/vegetarian sides like baked squash or mac and cheese or leek and potato soup. Add to the meal in general.
I see these questions all the time hear about somebody visiting and what should I make for them. I think the same thing everytime "Why don't they just ask the person who's visiting what they'd like or what they normally eat?".
Ask the young lady or her parents for ideas.
Vegetarian lasagna and baked ziti are big favorites of vegetarian teens. The other postings have great suggestions too!
God, you make this so f-ing complicated, cook whatever you normally cook without meat, duh der
...How about a water cress sandwich, with a side of celery, or maybe an orange (sound appealing?)
there are a wide variety of soymeat products in the vegetable and grocery areas in almost any supermarket. for example, if you decide to make spagetti, use soy meatballs. theyre satisfying, tasty, and as close to meat as us vegetarians can get. boil some pasta and add some sauce, microwave the soymeatballs and youre good to go :]
If you go to just about any store that sells frozen foods, [grocery stores] you can find vegetarian frozen foods by the company Morning Star Farms. They make a wide selection of vegetarian foods that can be breakfst, lunch, and dinnner.
Vegetarian Lasagna is practically no-fail! Especially if you put some faux-meat crumbles in (like morningstar mealstarters). From my experience, its popular among vegetarians and meat-eaters as well so none will go to waste.. hopefully.
Tofurky, if you're willing.
Variable Vegetable Strata
6 slices day-old bread
1 to 2 cups chopped cooked vegetables
1/2 cup (2 ounces) shredded cheddar cheese
6 large eggs
1 (10.75-ounce) can condensed cream of mushroom soup, undiluted
1/2 cup milk
1 teaspoon prepared mustard
1/4 to 1/2 teaspoon basil leaves, crushed
1/8 teaspoon pepper
Grease a 8 x 8 x 2-inch (or 2-quart rectangular) baking dish. Cut bread into 1/2-inch cubes. Evenly sprinkle half of the cubes into prepared dish. Sprinkle vegetables and cheese over cubes. Sprinkle with remaining cubes.
In medium bowl, beat together eggs, soup, milk and seasonings. Pour over bread-vegetable mixture. Cover. Refrigerate several hours or overnight.
Bake in preheated 350° F oven until knife inserted near center comes out clean and top is golden brown, about 50 to 60 minutes.
Makes 4 servings.
My experience with vegetarians is to ask them what they would like to have prepared for them, they tend to be pretty picky eaters anyway, and know what kind of dishes that they prefer.
Well, if you invited her, then you need to sort of cater to her food needs. But if one of your kids invited her, or she invited herself, then she would have to eat what everyone else did, or just the veggies served.
1-cake
2-milk
3-tea
4-kheer
5-puree
6-aloo ki bhugiya
7
-pratha
8- if u indian u can do this. if not so its very very dificult to say
by---h111@netzero.com