I'll be entertaining a vegetarian couple in two weeks, and I really don't have a standout veggie entree. Can anyone help?
I'll be entertaining a vegetarian couple in two weeks, and I really don't have a standout veggie entree. Can anyone help?
I may be able to help. Is the couple Vegan, or are they Ovo/Lactate Vegetarians (do they eat dairy and/or Eggs)
I have quite a quite few vegetarian recipes some I have tried others I have not. I'll be happy to send you some.
Oh, do they have any particular types of food they like or is there a theme you are using for the dinner? Italian, Mexican, Oriental?
Yes I have. But every recipe I have seen uses mayonnaise which strict vegans won't eat because of the egg yolks
I haven't tried makin it with vegan mayonnaise yet, because everything I have used it in has turned watery in a very short time and that wouldn't work well with a bread bowl now would it. :)
For me that would work great but some of the folks at church are vegan and yogurt is not on option unless it is soy yogurt. I haven't been real impressed with it. I have used the vegan sour cream and will give that a try, I didn't think of it until you mentioned it. Thanks,
Chris
I look forward to trying it.
Wraps are real popular now so here's one that may fill the bill for you.
Roasted Vegetable Wraps with Garlic Mayonnaise
1 medium bell pepper -- cut in 3/4" pieces
1 medium red onion -- cut in 1/2" wedges
1 medium zucchini (8 oz.), halved lengthwise -- cut in 1
/4"
> slices
4 ounces mushrooms -- cut in 1/4s
3 tablespoons olive or vegetable oil
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
Garlic Mayonnaise
1/4 cup light, egg-free mayonnaise or salad dressing
1 tablespoon finely chopped parsley
1 teaspoon chopped garlic
6 8" plain or whole-wheat flour tortillas -- warmed
1 1/2 cups shredded lettuce
Heat oven to 450 degrees.
Put vegetables, oil, basil, salt and pepper in a jelly-roll pan.
Toss to mix and
coat.
Bake 12 minutes or until crisp-tender.
Meanwhile, stir Garlic Mayonnaise ingredients in a small bowl
until very well
blended.
Spread about 2 teaspoons on each tortilla. Place heaping 1/2
cup vegetable
mixture in center of each. Top with 1/4 cup lettuce.
Fold 1 end of each up about 1" over filling. Fold sides,
overlapping, over
folded end. Eat out of hand.
Perfect Pasta with Peanut Sauce and Green Beans
Peanut Sauce on pasta always seems luxurious and celebratory. This
version is temperate on the fat grams and includes a healthy portion of
green beans and red peppers for a boost of nutrition and bright color.
This dish is filling and makes a good one-pot supper. To make it
heartier still, toss four-six ounces of diced season baked tofu
(available in the refrigerated and/or salad bar sections of most health
food stores) into the cooked noodles.
Makes 2 to 3 servings
8 ounces angel hair pasta (udon or rice noodles are also perfect for
this dish)
8 ounces fresh green beans, trimmed and cut into thirds (you may also
use frozen/defrosted)
1 cup diced red or yellow bell pepper
1/3 to 1/2 cup Asian Peanut Sauce (see below)
Tamari to taste (optional)
1. Bring a large pot of water to a rolling boil.
2. Cook the pasta for 2 minutes less than indicated on the package.
3. Add the green beans and continue to cook until the pasta is done.
4. Drain thoroughly in a colander, then transfer to a large bowl.
5. Toss in the red pepper and enough peanut sauce to coat. Add tamari to
taste if desired.
6. Serve warm or at room temperature.
Pasta with peanut sauce and broccoli and/or asparagus: Use small
broccoli florets or asparagus cut into 1-inch pieces instead of green
beans. Add them to the boiling water 3 minutes before the pasta is done.
Pasta with peanut sauce and snow peas: Use 4 ounces of trimmed and
stringed snow peas instead of the beans. Add them to the boiling water
about a minute before the pasta is done.
Pasta with peanut sauce and carrots and peas: Add 2 medium carrots,
trimmed, peeled, and thinly sliced on the diagonal, 3 minutes before the
pasta is done. One minute later, add 3/4 cup defrosted frozen peas.
Preparation time: 5 minutes (assuming already-prepared peanut sauce)
Cooking time: 5-10 minutes (depending on type of pasta)
>From Short-Cut Vegetarian: Great Taste in No Time by Lorna Sass
Asian Peanut Sauce
With this sauce on hand, you can create a multitude of habit-forming
dishes. Toss peanut sauce with pasta and grains as well as steamed
vegetables, salads, and slaws. When chilled, it’s thick enough to use as
a condiment on a sandwich of grilled vegetables.
1 cup unsalted nonhydrogenated peanut butter
2-1/2 tablespoons tamari
1 to 2 teaspoons brown rice or seasoned rice vinegar
1/4 to 1/2 teaspoon cayenne (depending on your tolerance for the heat)
2/3 to 3/4 cup boiling water
Finely minced garlic and fresh ginger to taste (optional)
Directions
1. Place the peanut butter, tamari, rice vinegar, cayenne, and 2/3 cup
boiling water in the bowl of a food processor.
2. Process to blend, adding additional boiling water, if necessary to
create a thick but pourable sauce.
3. Use immediately, or transfer to a jar and refrigerate for up to 2
weeks. When ready to serve, blend in garlic and ginger to the portion
you’ll be using. If necessary, thin the sauce to the desired consistency
with hot water.
Preparation time: 10 minutes
>From Lorna Sass’ Short-Cut Vegetarian: Great Taste in No Time by Lorna
Sass
What is tamari? Similar to soy sauce, tamari is made from soybeans but
it does not contain wheat. It is thicker than soy, and has a smoother
flavor because it is brewed over time, sometimes six months. Although
sometimes used in cooking, it is more frequently used for basting or as
a condiment.
have you ever tried a vegetable lasagna,
make a white sauce and use natural cheese instead of the regular kind,use any vegetable that you like.
you can use egg plant or as i do you can take a zucchinni and slice it length wise,lay on a cookie sheet paper towel on the bottom or a rack and sprinkle salt on top to get most of the water out,
lay your zucchinni in your cassorle dish and then put a layer of any combination of vegetables on top add sauce sprinkle cheese, and repeat till the cassorle is ful top with more sauce and cheese bake, till heated through.
cook your veg first but to aladente as you it will be going into the oven to heat through.don't forget to add your spices to each layer which ever ones you want to use,you need lot's of flavour and hopefully this will give an idea of something in the future to look at,
happy cooking
Ron
forgot to say that you can make it a rague with fresh tomatoes if you want a red filling and there is a meat subsitute out there that tastes like beef you can find that at your health food stores,that sell organic tofu grains nuts ,etc.,just ask and they will be more than willing to help you and give you some great ideas for cooking fare.
Ron
There is vegenaise, a vegetarian mayo that can be used in place of real. Also silken tofu can replace and sour cream or yogurt when whipped in blender or mini chopper.
I make barbecue tofu, by freezing the tofu, thraw it out, squeeze out water then season with garlic powder or whatever you like. Spritz with tamari sauce, then fry about 1/2 inch of oil. Dredge in barbecue sauce then place in broiler. Tofu will be crispy like real barbecue.
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