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Attention Vegetarians/ Vegans

We are having a guest over and am looking for some of your favorite ideas for app and entree.

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  1. Roast squash with olive oil, garlic and thyme. Watercress salad - with pears and roasted beets. This fennel salad which I love - it has orange segments in it and lots of thinly sliced fennel and a lemon + olive oil dressing. Gazpacho...chunky guacamole - lots of lime, kosher salt, tiny bit of chilli (depedning on how hot you like it) cilantro - optional, itsy bit of red onion and garlic. These recipes are all vegan. Middle eastern cuisine is also a great idea because most of it is either vegan or veggie. I love tabbouleh - make some couscous in a bowl, add thinly thinly chopped parsley, mint, tomatoes cucumber - take skin off, spring onions and a lemon / oil dressing. Butter bean tagine with yummy flatbread and a really good quality creammy yogurt. Basil / tomato tarts. Bake the tart cases - you can use either ready made puffy pastry / filo or a basic shortcrust. Then add pesto - again you can either purchase this or make it at home, slice the tomatoes Julliene and add them on top. Garnish with basil and parmesan shavings.

    1. green salad with candied nuts/pears/blue cheese

      mushroom soup with garlic parmesan flatbread

      Lasagna Bianco Con Piselli
      ________________________________________
      Ingredients
      Béchamel Sauce:
      6 Tbsp. butter 6 Tbsp. flour
      5 cups milk 1 cup grated parmegiano cheese
      Salt and pepper, to taste Dash of nutmeg
      1 lb. ricotta cheese
      1 egg
      a little chopped parsley
      salt and white pepper
      about 3/4 lb. fontina cheese
      1 cup parmegiano cheese grated
      1 medium-size package of uncooked frozen peas
      1 lb. curly edged Lasagna

      Procedure
      Prepare bechamella sauce:
      Melt butter in large saucepan. Blend in flour and let bubble a little. Add milk. Whisk and cook over medium heat until thickened. Add the spices and parmegiano and whisk well. It should be white and smooth.
      Meanwhile prepare the following:
      Mix ricotta cheese, egg, parsley, salt and pepper
      Shred fontina cheese
      Grate parmegiano cheese
      Rinse to separate frozen peas
      Cook Lasagna "al dente"
      To Assemble:
      Put a little Béchamel Sauce on the bottom of a Pyrex baking dish and layer as follows:
      Step No. 1 .... Lasagna noodles
      Step No. 2 .... Dot with ricotta mixture
      Step No. 3 .... More Béchamel Sauce
      Step No. 4 .... Sprinkle with fontina and parmegiano
      Step No. 5 .... Sprinkle a handful of peas

      Return to Step No. 1 and repeat about three times ending with Béchamel, fontina and parmegiano on top. Bake at 375 degrees until top begins to get lightly golden here and there.

      1 Reply
      1. I'm neither vegan nor vegetarian, but which is your guest? A lot of the [delicious-sounding] suggestions you've gotten so far include eggs or dairy.

        1 Reply
        1. re: cookie monster

          Vegetarian, but I wanted to see if there were vegan options as well. I am not either, so I wanted as many good suggestions as possible, which I have gotten- thanks!

        2. are you cooking special dishes for one person, or trying to plan a vegan dinner?

          a puree of vegetable soup, like carrot/ginger or chestnut, or potato/leek. these can all be done without cream and are fresh and clean, but warm.

          or endive and watercress salad with spiced walnuts, pear and pomegranate seeds. or orange and black olive salad with red onions.

          main could be a roasted acorn squash, cut in half, then "stuffed" with garbanzos and garlicky spinach. side of fried potatoes for crunch.

          or a napolean of roasted veggies, like eggplant, zucchini and peppers, dressed with a mushroom duxelles, thinned with oil as a sauce. top with toasted pine nuts. side of either artichoke or carrot fritters.

          meat-eaters always assume that non-carnivores are craving meat substitutes. they are not, so don't feel compelled to make a portabello mushroom dish. they also get stuck eating pasta out a lot so try to offer something else.

          1. the post was titled to vegetarians/vegans

            sooooooo I did not limit to vegan

            I know vegans don't eat cheese and/or eggs

            1. is it warm where you are? what veggies are in season? do you want to go more refined or comfort food?

              you could easily do a vegetarian chili using beans and TVP (textured vegetable protein), some cornbread, coleslaw and a salad.

              lasagna was a good suggestion, or you could do individual canneloni roll-ups with some roasted garlic lemon broccoli, and some stuffed mushrooms or antipasti to start.

              if you feel like going asian, you could do miso soup, spring rolls, tofu stir-fry, fried rice, and some garlic long beans.

              you could also do spaghetti squash with garlic, parsley, olive oil and parmesan

              quiche or frittata works really well, has good protein and is quite variable. a good salad (spinach and arugula, sliced figs, feta, roasted peppers, sundried tomatoes, pecans and balsamic vinegarette), and some crusty bread

              and agree with above posters about mediterranean as a good cuisine that's vegetarian-based to begin with...

              1. This is one of my favorite vegan recipes and Im not even vegan. Its for chickpea cutlets. http://www.chow.com/recipes/11364

                You could also maybe make falafel :) Serve with some pita, tzatziki, tomatos etc...:)

                1. Enchiladas
                  I made these last weekend. I froze some for later also.
                  http://glutenfreegoddess.blogspot.com...
                  Pot Pie
                  I have to admit, I don't make the dough from scratch though.
                  http://vegetarianperspective.wordpres...
                  Risotto is another great option.
                  As is stuffed squash.

                  Good luck