Question for vegetarians

[NikitaZee]

I'd like to cook a vegetarian meal for a friend (not vegan) that's really to die for. What are your absolute favorites - the kind of meal that you would really love to have at a party? You don't have to post recipes - I can google them - unless there's a secret ingredient or trick to the dish. Thanks.

 

[quasar4legs]

My all time favorite vegetarian meal is zuchinni flowers stuffed with goats cheese, pine nuts and herbs. You then roll the flowers in polenta and shallow fry. YUM. Serve with a big crisp green salad.

Chocolate mousse made from tofu is a yummy dessert.

How nice of you to go to do this for your friend.

 

[bicker]

Not sure I can beat stuffed zucchini flowers . . . but our go-to meal for serving a bunch of people a great vegetarian meal is Moroccan Vegan Tagine. (And better-yet; it is vegan, not just vegetarian.)

1 head garlic, chopped
2 onions, chopped
2 large carrots, peeled and cut into 1/2 inch thick pieces, or about 1 1/2 cups cut baby carrots
1 celery rib with leaves, chopped
1 tablespoon olive oil
1 lemon, juiced
1 teaspoon cinnamon
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon turmeric
1/4 cup chopped parsley
1/2 cup chopped cilantro
1 14 ounce can diced tomatoes
3 cups vegetable stock
1 14 ounce can chickpeas, drained and rinsed well
1 red pepper, chopped
1 pound butternut squash, cut into roughly 1 inch cubes
1 medium eggplant, chopped into roughly 1/4 inch cubes
1 cup sultanas (golden raisins)
1/2 teaspoon crushed red pepper flakes
1 box prepared couscous
1. Heat up olive oil in large stew pot over medium-high heat. Add celery, carrots, onions and garlic. Stir for 1 minute, then turn heat down to medium. Let cook about 7 minutes. Add dry spices and let cook 1 minute until fragrant. Add lemon juice.
2. Add parsley and 1/4 cup cilantro. Add tomatoes and bring to boil. Add in vegetable stock, chickpeas and butternut squash. Cook, simmering, 1 hour.
3. Salt eggplant pieces, let rest 2 minutes then rinse well with water and add, along with crushed red pepper flakes, and chopped red pepper to stew.
4. Chop up sultanas and add to stew. Cook additional 1hour, or until vegetables are tender. Add additional seasoning to taste. Stir in remaining 1/4 cup cilantro.
5. Serve over prepared couscous.

You didn't say when the party is, or what meal, but since the Tagine could be a little heavy for a summer lunch, though, so here's a lighter favorite, Gingery Quinoa Salad with Apples, Peas, and Coconut:

Ingredient List
Serves 6
1/3 cup chopped almonds (1 1/2 oz.)
2 tsp. vegetable oil
1/2 cup chopped onion
2 Tbs. minced fresh ginger
1 cup quinoa
1 1/2 cups beet-carrot or carrot juice
1 cup frozen peas
1 medium apple, diced
1/3 cup unsweetened shredded coconut
Directions
1. Toast almonds in saucepan over medium heat 3 to 5 minutes, or until fragrant and beginning to brown, stirring often. Cool.
2. Wipe out saucepan; add oil and onion. Sauté onion 2 to 3 minutes, or until translucent, stirring occasionally,
3. Stir in ginger, quinoa, and juice, and season with salt and pepper, if desired. Bring to a boil. Cover, reduce heat to medium-low, and simmer 15 to 20 minutes, or until all liquid is absorbed.
4. Remove from heat, and scatter peas over cooked quinoa. Cover, and let stand 10 minutes, until peas are thawed.
5. Stir apple, coconut, and almonds into salad. Serve warm or at room temperature.
Nutritional Information
Per 1-cup serving: Calories: 295, Protein: 9g, Total fat: 11g, Saturated fat: 3g, Carbs: 40g, Cholesterol: mg, Sodium: 98mg, Fiber: 6g, Sugars: 7g

Again, not just vegetarian, but vegan.

 

[emer95]

What a thoughtful friend you are!

I love Mexican food. Enchiladas, fajitas, tacos, etc. All just made with sauteed veggies (zucchini, onion, carrots, corn, peppers). Homemade guacamole and salsa on the side. Yum!! My husband is a meat eater, and whenever we entertain we always have meat eaters over, so all of our meals are adaptable.

Once I made spinach artichoke dip and put a dollop of it in puff pastry for my mom, who is also a vegetarian, and put a little white sauce over it with mushrooms and sherry in it. It was so easy and my mother flipped out! She's tough to please, so it made me really happy.

Good luck! Let us know what you decide to to!

 

[NikitaZee]

Thanks so much for the ideas! I think I'll definitely make the stuffed zucchini flowers, they sound delicious. The Moroccan Vegan Tagine sounds like something I'd love to try as well. Is it too much to serve both? It's an evening meal, and I imagine the zucchini flowers could be enjoyed by all. I'm not really a fan of cilantro, though - I'm wondering if I could substitute some fresh basil instead without ruining the flavor of the Tagine. I'd like her to feel like someone really thought about a great meal with her in mind - I think she usually just "makes do" at dinner parties and usually leaves feeling unsatisfied, although she's too kind to ever say so. Thanks again. And thanks for posting the recipes, Bicker.

 

[bicker]

My instinct is that the stuffed zucchini flowers are a lot of work. Making enough of them for everyone to have them as their meal, especially. So perhaps one for each, and then the Tangine to fill the rest of the plate.

Cilantro can be substituted for, I feel.

 

[LuluLovesDisney]

I love Penne Eggplant (not deep fried eggplant, but a fresh saute of tomatoes, onion, garlic, fresh basil and eggplant cubes tossed with pasta. Even better with cubes of fresh mozzarella or ricotta salata!)