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cooking for vegetarian mother-in-law?! HELP!

littlew1ng Jun 25, 2009 09:33 AM

Saturday night I am cooking dinner for my vegetarian mother in law and our carnivorous husbands. I am a pretty experienced cook and, were it the winter, would make a risotto, but we're going to have spent the day at the beach, it will be hot, etc. she eats fish, but i'd rather not prepare that for her because she's very good at cooking fish — much better than I am. I'd be ok with a good shrimp recipe.

any ideas on how to pull this one off? i'll cook anything. if it helps, we'll be on the eastern shore of maryland so probably have access to fresh crab meat, fish, etc.

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  1. Caralien RE: littlew1ng Jun 25, 2009 09:47 AM

    Have you thought of a grilled Middle Eastern spread?

    Kebabs
    Grilled vegetable skewers
    Baba ganouj
    Hummus
    Lebne
    Israeli salad
    Stuffed grape leaves
    Pita

    That said, it would be a shame if you didn't put at least a few locally sourced sea creatures on the grill too!

    1. daily_unadventures RE: littlew1ng Jun 25, 2009 09:57 AM

      What about burgers? You can make good homemade veggie burgers ahead of time, meat burgers for the boys. If you have a food processor it is dead easy. I have a recipe here for one with black eyed peas, but it is very versatile:
      http://dailyunadventures.com/2009/03/...

      I second the other suggestion and add Falafel and Spanakopita. When I was vegetarian I ate Spanakopita all the time. Freaking delicious! There are recipes for those on my site as well but look around the web and they are all over.

      1. l
        laliz RE: littlew1ng Jun 25, 2009 11:54 AM

        You'll be at the beach all day. Serve dishes that can be prepared ahead.
        A layered shrimp salad.
        Veggie pasta toss.
        A good bread basket
        a SIMPLE offering for the carnivores, perhaps some grilled sausages?

        Layered Vegetable Salad with Shrimp
        Dressing
        1/2 cup mayonnaise
        1/4 cup dairy sour cream
        1 tablespoon sugar
        Salad
        5 cups shredded lettuce
        1 small can sliced water chestnuts, drained and chopped
        1/2 cup frozen petite sweet peas ~~ will thaw in salad
        8 ounces fresh or frozen cooked medium shrimp, thawed, drained
        1/4 cup shredded cheddar cheese
        2 slices crisp cooked bacon, crumbled ~~ use veggie bacon bits from jar
        Directions
        Combine all dressing ingredients in a small bowl; blend well. Set aside.
        Layer lettuce in 8-inch square baking dish or bowl.
        Spoon half of prepared dressing evenly over layer.
        Layer water chestnuts, peas and shrimp over dressing layer.
        Spoon and spread remaining dressing over top; sprinkle with cheese and crumbled bacon.
        Cover; refrigerate 8 hours. 6 servings.

        Layered Vegetable Salad with Shrimp
        Dressing
        1/2 cup mayonnaise
        1/4 cup dairy sour cream
        1 tablespoon sugar
        Salad
        5 cups shredded lettuce
        1 small can sliced water chestnuts, drained and chopped
        1/2 cup frozen petite sweet peas ~~ will thaw in salad
        8 ounces fresh or frozen cooked medium shrimp, thawed, drained
        1/4 cup shredded cheddar cheese
        2 slices crisp cooked bacon, crumbled ~~ use veggie bacon bits from jar
        Directions
        Combine all dressing ingredients in a small bowl; blend well. Set aside.
        Layer lettuce in 8-inch square baking dish or bowl.
        Spoon half of prepared dressing evenly over layer.
        Layer water chestnuts, peas and shrimp over dressing layer.
        Spoon and spread remaining dressing over top; sprinkle with cheese and crumbled bacon.
        Cover; refrigerate 8 hours. 6 servings.

        1. GretchenS RE: littlew1ng Jun 25, 2009 12:42 PM

          Search this board for quinoa salad and farro salad for some great make-ahead ideas and serve with steamed shrimp or crab.

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