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Vegetarian House Guest

scrillsscrills Posts: 6,700Registered Users
I've having a house guest for a couple days and they are vegetarian and prefers dished where cheese isn't required. So they would avoid pizza and instead go for thai. they also don't like fake meats. This person is all about eating more fruits and veggies than they are about replacing meat with fake meat

While I know they will be flexible, I would still like to have some recipes/meals in mind.

any suggestions?

I think I will try this vegetarian tian, but that's the only dish I'm certain of

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Comments

  • wild~hairwild~hair Posts: 9,890Registered Users
    That's pretty much how I eat most of the time. I do eat cheese, but I'm lactose intolerant, so I will often try to minimize it.

    I would encourage you to look into legumes, nuts and tofu for ingredients. They're going to need some protein.

    Do they eat eggs? Yogurt?
  • SCGSCG Posts: 5,416Registered Users
    When we had a vegetarian foreign exchange student living with us, we often made pasta with a seasonal, sauteed vegetable mixed in. That was usually a crowd pleaser for just about everyone in the family. Of course, it was more enjoyable with cheese (mmm... some Pecorino Romano shredded over top), in my opinion - but as long as there was some other flavorful stuff in there, I think it would still be good.

    Also, given that this is great grilling weather, grilling a bunch of veggies on skewers sounds great right now, too... Mushrooms, peppers, cherry tomatoes, onions, etc. Maybe with a side of diced potatoes, also on the grill!

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  • goldygoldy Posts: 5,455Registered Users
    Quinoa patties (or cakes)
    Lentil dishes
    Portobello dishes (maybe a portobello Wellington)
    Pasta primavera

    The other night my husband ordered a spring pea & artichoke risotto at a restaurant. It was likely made with chicken stock so I didn't try it, but it could be easily replicated with a veggie stock (I prefer Better than Bouillon vegetable base)

    These are just ideas to get you going. I know others will post some good recipes :) there is a "tried and true vegetarian recipes" thread in the recipes board too.
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  • JosephineJosephine Posts: 14,175Registered Users
    I've never known anyone to eat fake meats..ew, I tried it once and don't understand that concept at all.

    Do they eat tofu?

    Indian and East Asian cuisines are my favorite for vegetarian food. Next is pasta. But my favorite pasta dishes have cheese. I like the dry ones too though.
  • goldygoldy Posts: 5,455Registered Users
    A panzanella salad would be a good addition to a lunch or dinner! :)
    Poodlehead wrote:
    Ah, it all makes sense now. Goldy is the puppet master! :lol:
  • claudine19claudine19 Posts: 4,486Registered Users
    Banh Mi sandwiches with tofu.
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  • scrillsscrills Posts: 6,700Registered Users
    I'm not so sure about tofu, but they do eat eggs, yogurt, beans. They gravitate to all things "plant-based".
  • CurlyCanadianCurlyCanadian Posts: 10,780Registered Users Curl Connoisseur
    ~ Guano ~
    SCG wrote: »
    Pecorino Romano

    How have I not known about this cheese??? I picked it up a few weeks ago thinking it was parmesan...OMG!!! So yummy! Have had it with pasta a few times, then served it with honey on a cheese platter Saturday night and everyone commented on it. So Good!!!!!
    I believe in manicures. I believe in overdressing. I believe in primping at leisure and wearing lipstick. I believe in pink. I believe that laughing is the best calorie burner. I believe in kissing, kissing a lot. I believe in being strong when everything seems to be going wrong. I believe that happy girls are the prettiest girls. I believe that tomorrow is another day and I believe in miracles.
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  • MunchyMunchy Posts: 5,206Registered Users Curl Neophyte
    Rice and beans, dal (I make this one, but with an entire head of cauliflower), stir fry, Asian noodle bowl, veggie burgers (I love these), vegetable nuggets or fritters - I love zucchini or cauliflower fritters, soup, pasta with veggies, hummus/veggie pizza, pizzas without cheese, pasta with tomato sauce and plenty of vegetables tossed in, and dishes with eggs as the main star. I make an "eggs benedict" with steamed asparagus and chopped tomatoes instead of the Canadian bacon. Eggs in purgatory, curried eggs, eggs and wild mushrooms over polenta (I stir spinach into my polenta), huevos divorciados, or something nut based like a nut roast.

    My sister in law is a vegetarian, but my niece has a dairy allergy, so she eliminated dairy for now. I cooked her quite a few dishes when I was visiting.

    I love this website too The Clean Eating Mama
  • scrillsscrills Posts: 6,700Registered Users
    If cheese was an option, this would be so much easier :-)

    I do a baked ziti with tons of veggies or some zucchini boats with corn and beans. yum!


    I should also throw in a peanut allergy for them and I believe an apple allergy for me. I miss my carrot apple juice
  • luvmylocsluvmylocs Posts: 7,578Registered Users
    i love hummus with tortilla chips. amy's organic has some good frozen dinners. they might give you ideas of meals.

    i like grits and couscous. veggies can be added as a side to either for a nice meal. agree on having beans or lentils. i love black beans, brown rice and hot rotel (i add one salmon steak broken up). it's a great dish though.

    you're nice to go to great lengths for your guest! my bf doesn't care for cheese much. still lots of options. i've been eating vegetarian plus seafood since february and have had no issues.
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  • MunchyMunchy Posts: 5,206Registered Users Curl Neophyte
    I just remembered these lentil tacos and Kalyn's Kitchen has a lot of vegan options, especially for awesome grain salads.
  • webjockeywebjockey Posts: 2,786Registered Users
    Soups: roasted carrot parsnip, poblano corn chowder, french lentil

    Dahl with roti

    Polenta with tomato sauce and mushrooms


    Roasted chick peas

    Veggie tempura

    Latkes

    Fritters

    Coconut curry something or other

    Fried green tomatoes
    hello.world.
  • spiderlashes5000spiderlashes5000 Posts: 17,495Registered Users Curl Neophyte
    Asian stir fry or lo mein dish w/ Asian vegetables, soy sauce, sesame oil, garlic, green onions, etc.

  • LAwomanLAwoman Posts: 2,949Registered Users Curl Neophyte
    My girlfriend (also a veg) makes this fabulous lemon-asparagus pasta dish from the Moosewood cookbook.

    You can just leave the cheese off?
    Pasta with Asparagus & Lemon

    Recipe By :Moosewood Collective
    Serving Size : 6 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method


    1 1/2 pounds asparagus
    1 pound penne or casarecce pasta
    1/4 cup fresh lemon juice
    1/4 cup extra-virgin olive oil
    salt and black pepper to taste
    1/4 cup grated Pecorino or Parmesan cheese

    Bring a large pot of salted water to a boil for the pasta.

    Meanwhile, rinse the asparagus, snap off the tough tower stems, and discard
    them. Cut off 1'/2 inches of the asparagus tips and reserve, Chop the rest of
    the stems. Cook the asparagus tips in boiling water to cover for 3 or 4 minutes,
    until tender. Remove to a colander with a slotted spoon and set aside. In the
    same pot blanch the chopped asparagus stems for 6 or 7 minutes, until tender.
    Drain, rinse in cold water, and reserve separately.

    Cook the pasta in the boiling water until al dente. While the pasta cooks, puree
    the asparagus stems, lemon juice, and olive oil in a blender or food processor
    until smooth. If necessary, add a little of the hot pasta water. Add salt and
    pepper to taste.

    Drain the pasta and transfer it to a large bowl. Stir in the asparagus puree,
    the asparagus tips, and the grated cheese. If the pasta has cooled, stir it in a
    pot on high heat for I or 2 minutes, until hot. Serve immediately.

  • scrillsscrills Posts: 6,700Registered Users
    luvmylocs wrote: »
    i love hummus with tortilla chips. amy's organic has some good frozen dinners. they might give you ideas of meals.

    i like grits and couscous. veggies can be added as a side to either for a nice meal. agree on having beans or lentils. i love black beans, brown rice and hot rotel (i add one salmon steak broken up). it's a great dish though.

    you're nice to go to great lengths for your guest! my bf doesn't care for cheese much. still lots of options. i've been eating vegetarian plus seafood since february and have had no issues.


    I'm thinking of doing this same so this also serves as a jumpstart for me. Since these stupid food allergies started, I've come to realize that i have to start eating cleaner
  • scrillsscrills Posts: 6,700Registered Users
    Maybe I should just stock up on uncrustables :-)
  • SariaSaria Posts: 15,963Registered Users
    Being someone who hates cheese-loaded foods and especially vegetarian food that is loaded with cheese (lazy), I'd be happy to cook for this friend! I hardly use cheese in actual dishes. I usually just snack on cheese by itself when I have it.

    Indian, Indonesian, Chinese, Japanese, and Korean have plenty of vegetarian dishes and they're completely cheese-free.

    Mexican can also be made vegetarian pretty easily and while there's some cheese involved in things like tostadas, it's minimal and can be easily left off. Most tacos don't involve any cheese either.
    Neither does a good tortilla soup. It can be made completely vegetarian and the chilies (no chili powder, please, must be dried whole chilies) used give it plenty of flavor, while the garnishes (avocado, cabbage, some limes, radishes, sour cream, and of course, fried tortilla strips, among others) make it really visually and texturally appealing.

    Dishes just off the top of my head that can be made this time of year that are completely vegetarian.
    Succotash (no bacon needed to make this delicious), fresh creamed corn, stuffed summer squash, various frittatas (I made a scallion one recently that was awesome; I almost never put cheese in frittata), tortilla española, shakshuka, various soups, vegetable fried rice, artichoke tart, vegetable patties, fritters, savory custards, great vegetarian chili. There's a lot more, but I'm going to stop because I can think of way more things to cook that contain no cheese than ones that do. :p

    I rep it a lot, but you should really check out Herbivoracious if you want more concrete ideas. For one thing, he breaks it down how to cook delicious tofu, and puts to rest myths like marinating doing a damn thing.

    Ottolenghi's books and column are also a good source (he's not vegetarian, and does use cheese in a lot of vegetarian dishes, but he also does plenty without and he's really imaginative):
    http://www.guardian.co.uk/lifeandstyle/2010/jul/24/one-pot-recipe-yotam-ottolenghi

    http://www.bonappetit.com/recipes/2012/01/skillet-baked-eggs-with-spinach-yogurt-and-chili-oil

    http://www.bonappetit.com/recipes/2012/01/quinoa-fennel-and-pomegranate-salad


    http://herbivoracious.com/

    http://www.seriouseats.com/2012/02/vegan-experience-recipes-soups-salads-sandwiches-mains-snacks-slideshow.html

    http://www.seriouseats.com/recipes/vegetarian/

    http://www.seriouseats.com/2012/01/best-vegetarian-bean-chili.html
    por-que-no-te-callas.jpg
  • scrillsscrills Posts: 6,700Registered Users
    thanks for links. Have you checked out the cook book from the Herbivoracious? would you recommend it.

    This recipe caught my eye. It looks so colorful and yummy

    Fresh Fettuccine with Broccoli Raab in a Lemony Tomato Sauce – Recipe | Herbivoracious - Vegetarian Recipe Blog - Easy Vegetarian Recipes, Vegetarian Cookbook, Kosher Recipes, Meatless Recipes

    6a00e008d618bb8834013481064181970c-800wi.jpg
  • SariaSaria Posts: 15,963Registered Users
    Absolutely. They featured it on Serious Eats for Cook the Book and the recipes all got stellar reviews.

    /home/leaving?target=http%3A%2F%2Fwww.seriouseats.com%2Ftags%2FHerbivoracious" class="Popup

    Speaking of vegetarian, I just steamed some of these dumplings and I just can't convey how amazingly delicious they are. They're actually vegan and gluten-free, with a filling of mung beans and shallots. Doesn't sound like much, but my god are they good! The tapioca and rice flour dough is so nice and chewy. The spicy soy dipping sauce and scallion oil take them over the top. I'm already steaming up another batch since I ate the first batch in about ten seconds. It's no wonder so many people are in love with these (They're Andrea Nguyen's take on a Charles Phan recipe)! :D

    48e3b599-274d-1c68.jpg

    48e3b599-2792-7954.jpg
    por-que-no-te-callas.jpg
  • macluanmacluan Posts: 326Registered Users
    Saria wrote: »
    Absolutely. They featured it on Serious Eats for Cook the Book and the recipes all got stellar reviews.

    Serious Eats: Tags: Herbivoracious

    Speaking of vegetarian, I just steamed some of these dumplings and I just can't convey how amazingly delicious they are. They're actually vegan and gluten-free, with a filling of mung beans and shallots. Doesn't sound like much, but my god are they good! The tapioca and rice flour dough is so nice and chewy. The spicy soy dipping sauce and scallion oil take them over the top. I'm already steaming up another batch since I ate the first batch in about ten seconds. It's no wonder so many people are in love with these (They're Andrea Nguyen's take on a Charles Phan recipe)! :D

    Please post a recipe. They look amazing.
  • SariaSaria Posts: 15,963Registered Users
    It's here:

    /home/leaving?target=http%3A%2F%2Fwww.asiandumplingtips.com%2F2009%2F08%2Fslanted-door-hue-rice-dumplings-recipe-banh-xep-chay.html" class="Popup

    Here's a lazier take on them using store-bought wrappers:
    /home/leaving?target=http%3A%2F%2Fwww.101cookbooks.com%2Farchives%2Fgolden-potstickers-recipe.html" class="Popup

    But honestly, they're really quick dumplings and the dough is so easy to make (requires no real resting time) and is such delightfully chewy dough that I definitely recommend making the original. The split pea for mung (also spelled moong) bean substitution is a great one if you can't get any, though!
    I made the filling ahead and the sauces come together in about five minutes (I used two serrano peppers). I'm a bit more exact and use my scale to portion out the dough for 24 dumplings and the filling for 24 dumplings (a 1/4 oz of filling for each dumpling is what I got). That way I don't end up with an uneven amount of dough or filling when I get to the end. :)
    por-que-no-te-callas.jpg
  • macluanmacluan Posts: 326Registered Users
    Thanks Saria

    Since everyone in the household has some sensitivity I make everything from scratch. These look great. I think that I will make them for Friday night dinner when we usually do small plates.
  • scrillsscrills Posts: 6,700Registered Users
    oh, i love dumplings. (although I cheat and get them from the asian grocery store. Really, I will find just about any excuse to go to the asian grocery)
  • SariaSaria Posts: 15,963Registered Users
    You're welcome, macluan. Hope everyone loves them even half as much as I do!
    I had to steam the beans for a bit longer than called for, btw. And I salted the filling to taste (though Nguyen is usually right on the money on salt, so I may have used as much as she called for).

    I love making dumplings and filled buns, but for bought, I like going to my favorite restaurants. You can get 50 or 100 frozen dumplings for really cheap and they're better than what you can get at the store.
    These you won't find in a store, and they're so worth making. ;)
    por-que-no-te-callas.jpg
  • scrillsscrills Posts: 6,700Registered Users
    ok, pasta one day and dumplings the next. I can do that!

    Darn you Saria, now I want dumplings
  • SariaSaria Posts: 15,963Registered Users
    This is a great pasta (classic, delicious combo of cauliflower plus golden raisins/currants):

    /home/leaving?target=http%3A%2F%2Fwww.guardian.co.uk%2Flifeandstyle%2F2012%2Ffeb%2F10%2Fpasta-recipes-gigli-orecchiette-clams" class="Popup

    /home/leaving?target=http%3A%2F%2Fherbivoracious.com%2F2012%2F02%2Fsicilian-spaghetti-with-pan-roasted-cauliflower-recipe-from-my-cookbook.html" class="Popup

    The only thing about Natkin's is that I think the cauliflower should be smaller to allow for more caramelization.

    Don't forget risotto as another great vegetarian option. ;)

    And try not to focus too much on starch (pasta). Vegetable stews, gratins, stuffed vegetables, all are great options.

    /home/leaving?target=http%3A%2F%2Fsmittenkitchen.com%2F2011%2F10%2Fcumin-seed-roasted-cauliflower-with-yogurt%2F" class="Popup

    http://www.guardian.co.uk/lifeandstyle/2012/may/04/spring-salad-baked-orzo-recipes?mobile-redirect=false

    /home/leaving?target=http%3A%2F%2Fepicurious.com%2Frecipes%2Ffood%2Fviews%2FEggplant-with-Buttermilk-Sauce-365110" class="Popup

    Epicurious doesn't know that 200 C is 400 F, though. :p
    por-que-no-te-callas.jpg
  • NetGNetG Posts: 8,116Registered Users
    Josephine wrote: »
    I've never known anyone to eat fake meats..ew, I tried it once and don't understand that concept at all.

    Do they eat tofu?

    Indian and East Asian cuisines are my favorite for vegetarian food. Next is pasta. But my favorite pasta dishes have cheese. I like the dry ones too though.

    My go-to items are potatoe pies, stuffed bell peppers, stuffed artichokes, and obviously the typical pasta type items. Have you seen the egg inside a bell pepper image going around facebook? That is pretty and would work.

    For food I buy elsewhere, Josephine's items above are my ideals. I really need a spices for dummies course to learn how to make that sort of stuff on my own.

    Does everyone else buy veggie stock? I really hate store bought and always make my own with veggies I can't manage to finish while still fresh or the pieces you cut off veggies (carrot stalks, for example.)
    Saria wrote: »
    Absolutely. They featured it on Serious Eats for Cook the Book and the recipes all got stellar reviews.

    Serious Eats: Tags: Herbivoracious

    Speaking of vegetarian, I just steamed some of these dumplings and I just can't convey how amazingly delicious they are. They're actually vegan and gluten-free, with a filling of mung beans and shallots. Doesn't sound like much, but my god are they good! The tapioca and rice flour dough is so nice and chewy. The spicy soy dipping sauce and scallion oil take them over the top. I'm already steaming up another batch since I ate the first batch in about ten seconds. It's no wonder so many people are in love with these (They're Andrea Nguyen's take on a Charles Phan recipe)! :D

    48e3b599-274d-1c68.jpg

    48e3b599-2792-7954.jpg

    Saria - I saw your pics on facebook and am so glad you've posted the recipe here! I just shared w/ a vegan friend asking if she's making them or I am. :)
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    But at least the pews never attend yoga!
  • SariaSaria Posts: 15,963Registered Users
    I'll add that while typical pizza is off, pizza bianca can still be made, as well as vegetable focaccia, vegetable strudels, and my favorite, vegetable galettes. Tomato tart in particular is something I love. If you don't want to make your own crust, a tomato tarte Tatin made with puff pastry is pretty great.

    NetG:
    http://www.seriouseats.com/2011/01/5-spices-you-need-to-start-cooking-more-indian-food.html

    They also have an Indian food column and I love the Spice Hunting column. Once you get stocked up on a few spices, you can make a lot of Indian dishes.
    I find Chinese (Cantonese) to be one of the easier Asian cuisines to stock, whereas Korean, Japanese, and Southeast Asian require a few more things.
    por-que-no-te-callas.jpg