I want to invite my Vegetarian friend over for dinner what are some good ideas for a great meal?!
Answers: Dingelbury you wanna come over
As usual, Marla's right.
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Simple find out the veggies she likes best.
a lot of veggies,salads,tofu.
Spaghetti and garlic bread..just use marinara sauce instead of meat sauce. Add a nice side salad.
Quiche (or egg pie), if your friend eats eggs. Or a brown rice veggie casserole. Both are simple and you can 'fancy' them up by adding different ingredients.
pasta primavera
Ratatouille served over cornbread. Filling and delicious and not nearly as difficult as it sounds.
Grilled or sauted portobella mushrooms with fava beans
start with a linguine pasta, use a olive oil and garlic sauce some light seasonings (seasoning salt, pepper, parsley, Italian spices)
Next take portabella mushrooms, slice in medium strips and sautee them in a delectable sauce (olive oil, minced onion, lemon)
dice up some tomatoes, put in the pasta, then on each plate put about 6 slices of the portabella mushrooms on top of the pasta.
serve with garlic bread and salad.
(if you like the sound of this recipe you can email me and i'll go into further detail)
Farro Vegetarian Jambalaya
6 cups vegetable stock, recipe follows
1/4 cup olive oil
1 cup finely chopped onions
1/2 cup finely chopped yellow bell pepper
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped celery
1 tablespoon minced garlic
2 cups whole grain farro (or spelt), picked over for impurities and rinsed
2 cups diced tomatoes
2 cups quartered cremini mushrooms
1/4 pound okra, halved lengthwise
1/4 pound whole baby carrots, tops removed and scrubbed
1 small zucchini, sliced into 1/2-inch thick half circles
1 bay leaf
1 tablespoon chopped fresh thyme leaves
2 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 cup chopped fresh parsley leaves
In a medium saucepan, bring the vegetable stock to a simmer. Lower the heat to keep warm.
In a medium pot, heat the olive oil over medium-high heat. Add the onions, peppers, and celery and cook until soft, 4 to 5 minutes. Add the garlic and farro to the pan and cook, stirring, until the faro is toasted and coated with oil, 3 to 4 minutes. Add the tomatoes, mushrooms, okra, baby carrots, zucchini, bay leaf, and thyme, and cook, stirring, for 2 minutes. Add 2 cups of the warm stock, salt, black pepper, and cayenne, and bring to a boil. Reduce the heat to medium-low and simmer, stirring, until the liquid is absorbed. Continue adding the stock, 2 cups at a time, as the previous addition is absorbed, cooking and stirring, until all the stock is used and the grains are plump and tender.
Remove from the heat and discard the bay leaf. Stir in the parsley and adjust the seasoning,to taste. Serve immediately.
Vegetarian Paella
2 teaspoons olive oil
8 ounces soy sausage, cut into 1-inch pieces
2 cloves garlic, minced
1 cup marinated artichoke hearts, quartered
1 cup sliced yellow squash
1 cup baby squash or sliced zucchini
1 cup sliced carrots
1 bunch asparagus, ends trimmed, cut into 2-inch pieces
1/2 cup frozen green peas
14-ounce can diced tomatoes
6 to 8 saffron threads
1/2 teaspoon paprika
2 bay leaves
2 cups cooked rice
1/2 cup reduced-sodium vegetable broth
1/4 cup chopped fresh parsley leaves
Salt and freshly ground black pepper
Heat oil in a large paella pan or skillet over medium-high heat.
Add soy sausage and garlic and cook 2 minutes. Add artichokes, squash, zucchini, carrots, asparagus, peas, tomatoes, saffron, paprika, and bay leaves, bring to a simmer and cook 5 minutes. Add rice and broth and cook for 5 minutes, until liquid is absorbed. Remove from heat, remove bay leaves and stir in parsley. Season, to taste, with salt and black pepper.
Steamed Vegetarian Tofu Roll with Soy-Sambal Chutney
1 cup mung bean noodles, 1 small package, soaked in hot water until soft, drained
8 each black mushrooms, rehydrated, de-stemmed and julienned
1 small bamboo shoot, julienned, fresh or in water (If canned, buy whole and soak in water overnight, then rinse well)
2 ounces black moss (hair vegetable), in and out of hot water and rinsed
1 teaspoon sesame oil
1 tablespoon cilantro, chopped
1 jalapeno, de-stemmed, minced
4 sheets tofu skin, cut in half lengthwise, each piece about 4 by 10 inches
1 cup lightly brewed jasmine tea
Soy-Sambal Chutney, recipe follows
In a bowl, mix together the noodles, black mushrooms, shoots, moss, sesame oil, cilantro, and jalapenos. Lay out tofu skin lengthwise away from you. Start 2 inches up from the bottom of the tofu and spread a thin layer over the bottom half. Fold 2 inches at a time away from you. The last couple of folds will not have filling on the tofu. Repeat. Place rolls, folded side down on a plate and soak with tea. Place in hot steamer for 20 to 30 minutes until hot and soft.
Pull the plate from the steamer and transfer rolls to 4 plates, 2 rolls per plate. Top with quenelle of chutney.
Beverage: Hot Jasmine tea
Soy-Sambal Chutney:
1 small red onion, minced
1 teaspoon ginger, minced
1 tablespoon sambal
1 tablespoon naturally brewed soy sauce
1 tablespoon rice vinegar
In a small saute pan coated lightly with oil, saute the onions and ginger until soft, about 3 minutes. Add the sambal, soy, and vinegar. Set aside.
Spicy Vegetarian Peanut Noodle Salad
2/3 cup creamy peanut butter
1 tablespoon sesame oil
1/3 cup rice or red wine vinegar
1 tablespoon red chile flakes
1 tablespoon sugar
1 tablespoon Dijon mustard
1 tablespoon coarse ground coriander
2 tablespoons naturally brewed soy sauce
1/2 cup canola oil
1 pound spaghetti, cooked and refreshed
1 English cucumber, halved and 1/8-inch slices
1 red bell pepper, julienned
1 bunch scallions, sliced
1/2 cup chopped roasted (salted) peanuts for garnish
In a bowl, whisk together the peanut butter, sesame oil, vinegar, chile, sugar, Dijon, coriander and soy until smooth. Whisk in the canola oil and check for seasoning. In a large bowl, toss dressing with the pasta, cucumbers, bell pepper and scallions. Check for seasoning.
PLATING: Serve in large serving bowl. Garnish with peanuts.
BEVERAGE: Sparkling water with fresh lime and lemon.
Wine suggestion: Villa Maria Sauvignon Blanc 1999
Vegetarian Stir Fry Grilled Pizza
PIZZA DOUGH (Can be used for both grilled and baked pizzas)
1 package yeast or 2 teaspoons fresh yeast
2 teaspoons sugar
2 teaspoons salt
1/4 cup warm water
4 cups all-purpose flour
1/4 teaspoon five spice powder
1 1/2 tablespoons canola oil
1/2 tablespoon sesame oil
1 3/4 cups warm water
In a small bowl, mix yeast, sugar, salt and 1/4 cup warm water. Let stand 5 minutes until foamy. In a mixer with a dough hook, mix flour and five spice powder. While mixer is running, slowly pour in yeast mixture, oils and the rest of the water; knead on low speed for 8 to 10 minutes. Stop mixer when the dough forms a smooth and firm ball. Divide dough into 6 balls and place on sheet tray lined with parchment paper. Cover with a cloth and place in a warm part of the kitchen; let balls double in size, about 2 hours. Working on a floured surface with floured hands, take one ball and spread out with your fingers to about 5 inches in diameter. Take a floured rolling pin and roll out to a little less than a 1/4-inch thick. The final diameter will be 8 to 10 inches. On a low grill, brush on a little canola oil and mark one side. Brush oil on the raw side and flip. Immediately place toppings and cover with a lid to help retain the heat and assist the cheese melting process. Carefully watch the pizza. If the grill is too hot, the bottom will burn before the pizza is ready. If this occurs, you can place the pizza on a tray and use the broiler of an oven to finish the melting.
The following recipes are good for 2 pizzas.
VEGETARIAN STIR FRY GRILLED PIZZA
Canola oil to cook
1 tablespoon minced garlic
1/2 tablespoon minced ginger
2 large red onions
Salt and black pepper to taste
2 cups sliced shiitake mushrooms
1 cup sliced yellow zucchini
1 cup sliced green zucchini
2 tomatoes, thinly sliced
1/3 cup Thai basil chiffonade
2 cups grated mozzarella cheese
In a hot wok coated with oil, stir-fry garlic, ginger and onions. Season with salt and pepper and cook until onions are caramelized. Add mushrooms and zucchini and stir-fry until soft. Check for seasoning. Place filling on top of a grilled pizza dough. Cover with tomato slices and basil. Cover with cheese.
here are a few i found. for more look at www.foodnetwork.com
Mexican food!
Burritos and/or tacos with home made beans (or canned vegetarian refried beans), spanish rice (no beef or chicken stock), tons of fresh veggies (tomatoes, onions, lettuce, olives), fresh salsa, guacamole (made without dairy), tortilla chips...you can go crazy and I think just about everyone loves Mexican food.
Make a vegetable lasagna. They are always good. A big salad and some breadsticks would complete the meal. Even Dingel would like that!
Now that I've seen fuknanno's answer I feel woefully inadequate!
You could make chili with tempeh instead of meat. Tempeh is an Indonesian food product made from fermented soybeans. It has a nutty, chewy texture.
You could make spaghetti with marinara sauce, but check the ingredients. Amy's has a line of vegetarian and vegan spagehetti sauces.
You could do a veggie stir fry with brown rice. Just make sure the sauce you use doesn't have animal ingredients in it.
www.vegweb.com has tons of vegetarian recipes, some easier than others. I think they have several casserole recipes.
I have been a Vagetarian all my life... I can't stop eating because I can't get full.
It's so sad not to be able to share the joy of murdering a creature and shoving it's corpse in ones mouth by being a vegetarian.
I suggest you find one of the few remaining surviors of the carrot-people and kill them and eat their dead bodies with your friend.
a lot of veggies,salads,tofu.
Spaghetti and garlic bread..just use marinara sauce instead of meat sauce. Add a nice side salad.
Quiche (or egg pie), if your friend eats eggs. Or a brown rice veggie casserole. Both are simple and you can 'fancy' them up by adding different ingredients.
pasta primavera
Ratatouille served over cornbread. Filling and delicious and not nearly as difficult as it sounds.
Grilled or sauted portobella mushrooms with fava beans
start with a linguine pasta, use a olive oil and garlic sauce some light seasonings (seasoning salt, pepper, parsley, Italian spices)
Next take portabella mushrooms, slice in medium strips and sautee them in a delectable sauce (olive oil, minced onion, lemon)
dice up some tomatoes, put in the pasta, then on each plate put about 6 slices of the portabella mushrooms on top of the pasta.
serve with garlic bread and salad.
(if you like the sound of this recipe you can email me and i'll go into further detail)
Farro Vegetarian Jambalaya
6 cups vegetable stock, recipe follows
1/4 cup olive oil
1 cup finely chopped onions
1/2 cup finely chopped yellow bell pepper
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped celery
1 tablespoon minced garlic
2 cups whole grain farro (or spelt), picked over for impurities and rinsed
2 cups diced tomatoes
2 cups quartered cremini mushrooms
1/4 pound okra, halved lengthwise
1/4 pound whole baby carrots, tops removed and scrubbed
1 small zucchini, sliced into 1/2-inch thick half circles
1 bay leaf
1 tablespoon chopped fresh thyme leaves
2 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 cup chopped fresh parsley leaves
In a medium saucepan, bring the vegetable stock to a simmer. Lower the heat to keep warm.
In a medium pot, heat the olive oil over medium-high heat. Add the onions, peppers, and celery and cook until soft, 4 to 5 minutes. Add the garlic and farro to the pan and cook, stirring, until the faro is toasted and coated with oil, 3 to 4 minutes. Add the tomatoes, mushrooms, okra, baby carrots, zucchini, bay leaf, and thyme, and cook, stirring, for 2 minutes. Add 2 cups of the warm stock, salt, black pepper, and cayenne, and bring to a boil. Reduce the heat to medium-low and simmer, stirring, until the liquid is absorbed. Continue adding the stock, 2 cups at a time, as the previous addition is absorbed, cooking and stirring, until all the stock is used and the grains are plump and tender.
Remove from the heat and discard the bay leaf. Stir in the parsley and adjust the seasoning,to taste. Serve immediately.
Vegetarian Paella
2 teaspoons olive oil
8 ounces soy sausage, cut into 1-inch pieces
2 cloves garlic, minced
1 cup marinated artichoke hearts, quartered
1 cup sliced yellow squash
1 cup baby squash or sliced zucchini
1 cup sliced carrots
1 bunch asparagus, ends trimmed, cut into 2-inch pieces
1/2 cup frozen green peas
14-ounce can diced tomatoes
6 to 8 saffron threads
1/2 teaspoon paprika
2 bay leaves
2 cups cooked rice
1/2 cup reduced-sodium vegetable broth
1/4 cup chopped fresh parsley leaves
Salt and freshly ground black pepper
Heat oil in a large paella pan or skillet over medium-high heat.
Add soy sausage and garlic and cook 2 minutes. Add artichokes, squash, zucchini, carrots, asparagus, peas, tomatoes, saffron, paprika, and bay leaves, bring to a simmer and cook 5 minutes. Add rice and broth and cook for 5 minutes, until liquid is absorbed. Remove from heat, remove bay leaves and stir in parsley. Season, to taste, with salt and black pepper.
Steamed Vegetarian Tofu Roll with Soy-Sambal Chutney
1 cup mung bean noodles, 1 small package, soaked in hot water until soft, drained
8 each black mushrooms, rehydrated, de-stemmed and julienned
1 small bamboo shoot, julienned, fresh or in water (If canned, buy whole and soak in water overnight, then rinse well)
2 ounces black moss (hair vegetable), in and out of hot water and rinsed
1 teaspoon sesame oil
1 tablespoon cilantro, chopped
1 jalapeno, de-stemmed, minced
4 sheets tofu skin, cut in half lengthwise, each piece about 4 by 10 inches
1 cup lightly brewed jasmine tea
Soy-Sambal Chutney, recipe follows
In a bowl, mix together the noodles, black mushrooms, shoots, moss, sesame oil, cilantro, and jalapenos. Lay out tofu skin lengthwise away from you. Start 2 inches up from the bottom of the tofu and spread a thin layer over the bottom half. Fold 2 inches at a time away from you. The last couple of folds will not have filling on the tofu. Repeat. Place rolls, folded side down on a plate and soak with tea. Place in hot steamer for 20 to 30 minutes until hot and soft.
Pull the plate from the steamer and transfer rolls to 4 plates, 2 rolls per plate. Top with quenelle of chutney.
Beverage: Hot Jasmine tea
Soy-Sambal Chutney:
1 small red onion, minced
1 teaspoon ginger, minced
1 tablespoon sambal
1 tablespoon naturally brewed soy sauce
1 tablespoon rice vinegar
In a small saute pan coated lightly with oil, saute the onions and ginger until soft, about 3 minutes. Add the sambal, soy, and vinegar. Set aside.
Spicy Vegetarian Peanut Noodle Salad
2/3 cup creamy peanut butter
1 tablespoon sesame oil
1/3 cup rice or red wine vinegar
1 tablespoon red chile flakes
1 tablespoon sugar
1 tablespoon Dijon mustard
1 tablespoon coarse ground coriander
2 tablespoons naturally brewed soy sauce
1/2 cup canola oil
1 pound spaghetti, cooked and refreshed
1 English cucumber, halved and 1/8-inch slices
1 red bell pepper, julienned
1 bunch scallions, sliced
1/2 cup chopped roasted (salted) peanuts for garnish
In a bowl, whisk together the peanut butter, sesame oil, vinegar, chile, sugar, Dijon, coriander and soy until smooth. Whisk in the canola oil and check for seasoning. In a large bowl, toss dressing with the pasta, cucumbers, bell pepper and scallions. Check for seasoning.
PLATING: Serve in large serving bowl. Garnish with peanuts.
BEVERAGE: Sparkling water with fresh lime and lemon.
Wine suggestion: Villa Maria Sauvignon Blanc 1999
Vegetarian Stir Fry Grilled Pizza
PIZZA DOUGH (Can be used for both grilled and baked pizzas)
1 package yeast or 2 teaspoons fresh yeast
2 teaspoons sugar
2 teaspoons salt
1/4 cup warm water
4 cups all-purpose flour
1/4 teaspoon five spice powder
1 1/2 tablespoons canola oil
1/2 tablespoon sesame oil
1 3/4 cups warm water
In a small bowl, mix yeast, sugar, salt and 1/4 cup warm water. Let stand 5 minutes until foamy. In a mixer with a dough hook, mix flour and five spice powder. While mixer is running, slowly pour in yeast mixture, oils and the rest of the water; knead on low speed for 8 to 10 minutes. Stop mixer when the dough forms a smooth and firm ball. Divide dough into 6 balls and place on sheet tray lined with parchment paper. Cover with a cloth and place in a warm part of the kitchen; let balls double in size, about 2 hours. Working on a floured surface with floured hands, take one ball and spread out with your fingers to about 5 inches in diameter. Take a floured rolling pin and roll out to a little less than a 1/4-inch thick. The final diameter will be 8 to 10 inches. On a low grill, brush on a little canola oil and mark one side. Brush oil on the raw side and flip. Immediately place toppings and cover with a lid to help retain the heat and assist the cheese melting process. Carefully watch the pizza. If the grill is too hot, the bottom will burn before the pizza is ready. If this occurs, you can place the pizza on a tray and use the broiler of an oven to finish the melting.
The following recipes are good for 2 pizzas.
VEGETARIAN STIR FRY GRILLED PIZZA
Canola oil to cook
1 tablespoon minced garlic
1/2 tablespoon minced ginger
2 large red onions
Salt and black pepper to taste
2 cups sliced shiitake mushrooms
1 cup sliced yellow zucchini
1 cup sliced green zucchini
2 tomatoes, thinly sliced
1/3 cup Thai basil chiffonade
2 cups grated mozzarella cheese
In a hot wok coated with oil, stir-fry garlic, ginger and onions. Season with salt and pepper and cook until onions are caramelized. Add mushrooms and zucchini and stir-fry until soft. Check for seasoning. Place filling on top of a grilled pizza dough. Cover with tomato slices and basil. Cover with cheese.
here are a few i found. for more look at www.foodnetwork.com
Mexican food!
Burritos and/or tacos with home made beans (or canned vegetarian refried beans), spanish rice (no beef or chicken stock), tons of fresh veggies (tomatoes, onions, lettuce, olives), fresh salsa, guacamole (made without dairy), tortilla chips...you can go crazy and I think just about everyone loves Mexican food.
Make a vegetable lasagna. They are always good. A big salad and some breadsticks would complete the meal. Even Dingel would like that!
Now that I've seen fuknanno's answer I feel woefully inadequate!
You could make chili with tempeh instead of meat. Tempeh is an Indonesian food product made from fermented soybeans. It has a nutty, chewy texture.
You could make spaghetti with marinara sauce, but check the ingredients. Amy's has a line of vegetarian and vegan spagehetti sauces.
You could do a veggie stir fry with brown rice. Just make sure the sauce you use doesn't have animal ingredients in it.
www.vegweb.com has tons of vegetarian recipes, some easier than others. I think they have several casserole recipes.
I have been a Vagetarian all my life... I can't stop eating because I can't get full.
It's so sad not to be able to share the joy of murdering a creature and shoving it's corpse in ones mouth by being a vegetarian.
I suggest you find one of the few remaining surviors of the carrot-people and kill them and eat their dead bodies with your friend.
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