Vegetarian entertaining?

[Ohioan]

Okay, you vegetarians out there (and meat-eaters, for that matter)....

The "what kind of party" thread reminds me that I've yet to do any entertaining since becoming a vegetarian, because I'm not quite sure how to put together a vegetarian menu that meat-eaters will consider a "real meal." I make great meals for myself, but of course I no longer think in terms of a meat dish (or two or three) as the centerpiece of a meal.

So... What do you vegetarians usually do for company menus, say, for four people? (No desserts, please, since I always serve fruit desserts and my old ones will transfer well.) And you meat-eaters: please give your reactions to any menus that people come up with.

Thanks, everyone. I'm dying to start having people over for dinner again.

Oh, and for the record (although I suppose I should post this on the other thread), my old "specialties" used to be Szechwan dry-fried beef, bulgogi-stuffed Korean green peppers, and/or hot and sour shrimp for my Asian dinners, and beef-spinach-cheese manicotti or sausage and peppers on polenta for my Italian dinners -- with lots of vegetable dishes on the side, of course.

Phoebe

[Jeanne G]

Phoebe,
My FAVORITE "theme" to a dinner for all vegetarian food would have to be Greek. I love Spanikopita, and make it casserole style, with dolmates (vegetarian) stuffed grape leaves, greek salad & if you want hummus and taboueli. YUMMY!!! So good and basically good for you! Good luck ! Also, vegetarian lasagne & a salad is always good and there are lots of vegetarian types of Mexican food. Pick up Veg. Times - Fast Mexican, it's a good book.
Jeanne

PS When did you become vegetarian? Some of my friends consider themselves "vegetarians" and still eat seafood. Do you eat seafood?

[lindrusso]

Phoebe,

I didn't eat meat for about 9 years and entertained many a meat eater during that time. It was daunting at times to figure out what to cook, but it was also fun to show people that you can have a great meal without a speck of meat!

I think that pasta dishes go over well with meat eaters. They are usually quite filling and pasta is familiar territory for just about anyone. I guess I was also saved by the fact that I still ate seafood - I relied on that for meat eaters quite a bit.

On the subject of pasta, did you see the cannelloni recipe I posted a while back? It's very good, unusual and elegant. Here's the thread if you are interested:
http://www.cookinglight.com/bbs/Forum1/HTML/000879.html

I have so many examples of things to fix, but here's a a menu suggestion - I don't think anyone would feel deprived!

Appetizer: Crostini with Feta, Tomato and Roasted Garlic OR Wild Mushroom Crostini

Salad: Blackened Portobello Mushroom Salad (from CL)

Main Course: Cannelloni with Spinach, Goat Cheese, etc. OR CL's Spinach-Mushroom Lasagna OR Pesto Lasagna - gosh I guess I could go on and on here.

Side: you probably have many appropriate veggie dishes for sides!

You seem to like the unusual, so what about an Indian feast? I've served the following, but they would have to be guests that are a bit more adventurous. And of course if there are only four of you, you may not need EVERYTHING!

Appetizer: Samosas

Instead of serving sides or salads or a main dish per se, I made several different dishes to choose from:
Dal, Chana Masala (chick peas and tomatoes), Palak Paneer (spinach and cheese), Broccoli with Lemon and Ajwain, and an Indian bread - I can't remember the name (not naan).

My sister-in-law also made a vegetarian Sheperd's Pie using tofu - if you didn't hint at what was in it, they'd probably eat it happily!

Anyway, it's so hard to narrow things down, but I hope some of these help. If you'd like any of the recipes, just let me know, I'd be happy to post them.

[Natasha]

Hi Phoebe,

What dishes I make and how I prepare them depends on the particular guests. For example, if the guests are not inclined to eat vegetarian meals, I will tend to make a meal a little less light, and to make dishes a bit cheesier and creamier. Guests who are already somewhat into vegetarian cooking are more likely to appreciate the natural flavors of fresh, lightly-prepared veggies (though I love cheesy and creamy too!).

As Lindrusso said, pasta is a terrific way to go meatless. My favorite is lasagna of some sort. There are so many different vegetarian varieties around that people have no trouble accepting it. Mushrooms, spinach, broccoli, tomatoes, sun-dried tomatoes, peppers; different cheese blends; tomato-based and/or cream-based sauce...anything goes! A blend of three or four cheeses is always a hit (fontina...mmmmm...). Basically, if lasagna has cheese and sauce people will eat it and smile. http://www.cookinglight.com/bbs/smile.gif
Manicotti and ravioli are also good, of course. In fact, just about any pasta dish works. May I put in another plug for Mollie Katzen s Vegetable Heaven? I think I posted one or two of her pasta recipes on the pasta thread.

Another standby is risotto. Again, there are so many flavorful ways to prepare it that nobody seems to miss the meat.

As for the other courses, I serve the same sides that would go with many meat dishes: various breads (e.g., garlic bread, focaccia, crusty bread with whipped or garlic butter), salads of all types, rice, veggies...I won t go into specifics as I know you already have more than enough ideas for sides! My favorite starter is probably a hearty soup, though.

Another option is cooking Indian. My friends love it, and because so much Indian food is traditionally vegetarian, nobody questions the absence of meat. Matar paneer, aloo gobi, sag paneer, dal of any kind, pullaos, parathas...the list goes on!

If it s an informal gathering, popular choices include pizza and Italian bread/garlic bread/bruschetta (I am looking forward to trying the veggie pesto pizza in the Oct. issue, by the way!) and vegetarian chili with TVP mince.

If I m cooking for the more adventurous, I like to make a tofu dish as the centerpiece and work around it. That makes things easy as I love tofu and it s so quick and easy to cook with! http://www.cookinglight.com/bbs/smile.gif

Good luck! Let me know if you want any specifics. Also, if you re looking for appreciative dinner guests, feel free to invite me. We can even do potluck... http://www.cookinglight.com/bbs/wink.gif


[This message has been edited by Natasha (edited 09-24-2000).]

[Carrie W]

A dinner that I have served to several veggie and non-veggie friends consists of the roasted pepper pasta (from the 5-star CL cookbook), a salad, and crusty bread. Just a starter idea for you.

[Gail]

Speaking for the carnivore set, I'm already drooling. All of the suggestions submitted thusfar sound WON-derful. Pasta dishes are great for the fussy and more adventurous alike, the Greek and Indian dishes are making me salivate profusely...

It seems to me that one vegetable a lot of non-vegetarians seem to enjoy in entree form is eggplant in one of its myriad variations. (Personally, I could easily eat eggplant every day of the week and never get tired of it!) I think being invited for an all-vegetable meal sounds like a wonderful treat!

I wish you the best of luck.

PS Your comment about worrying about what would constitute a "real meal" in the eyes of non-vegetarians made me smile. You mean there are people out there who believe a meal isn't a meal unless they're ripping raw meat off bones, tossing them over their shoulders?

[This message has been edited by Gail (edited 09-23-2000).]

[SClementson]

I'm not a vegetarian, but my husband and I end up eating meatless meals 3 or 4 nights a week. We have several vegetarian friends, so I'm always trying new vegetarian menus. I rely heavily on Deborah Madison's book, "Vegetarian Cooking for Everyone". She has great ideas about how to create balanced, interesting menus. I LOVE to make her Polenta Gratin with Tomato and Mushroom Sauce. I made it for my parents, and my DAD insisted on getting the recipe!! If you (or anyone) would like the recipe I'd be glad to post it. Good luck!

[Gail]

Originally posted by SClementson:
...If you (or anyone) would like the recipe I'd be glad to post it. Good luck!

Bring it on!

[Beth]

Like the two above, I am not vegetarian, but we do have some vegetarian meals, and I would recommend Deborah Madison's book. I don't have that one yet, but I do have 2 others (Greens and the Savory Way). I would also give a second vote for pastas (including Asian variations) and many Mexican meals since the beans and corn combinations are filling as well as complete protien options. My other thought is bean or lentil dishes. I think if you have a lot of flavor and the whole meal isn't green, many people would never notice, so you don't even have to make a big deal about it being vegetarian.

CL's Peanutty Noodles and Penne with Zuchinni and Ricotta are two that my husband likes (I've added more variety to the veggies and they are so colorful they look like you have to love them), and I think you could even get a baked ziti or lasagna past my meat and potatoes dad. If all else fails, have plenty of bread, peanut butter, a nice wine and a great dessert. Enjoy your friends!

[This message has been edited by Beth (edited 09-23-2000).]

[Beth]

The "Strange Pancakes" or squash pancakes on another post can be served as an appetizer, entree or side if you eat cheese or have a veggie substitute that would work. I'll also find the zucchini fritter recipe I mentioned there if you'd like to compare the spicier version.

[Connie]

Hi Phoebe,
I'm not a pure vegetarian since I do eat fish and poultry, but most of my meals are meatless. There are just so many options! Tonight I made 2 dishes from The Meatless Gourmet by Bobbie Hinman (spicy yellow dal and bombay rice with peas) and spontaneously asked a friend over for dinner. He doesn't cook much, but always likes what I make. We both really liked it! That book has some good options. Another good choice is Vegetarian Times' Vegetarian Entertaining. They do menus for you, arranged thematically, and have quite a few pictures. I actually made one of their menus for my dad for father's day last year, and it was a hit! I think most people would be interested in eating meatless since they probably want to but don't know where to start. Have fun!

[Jeanne G]

Phoebe,
One thing I forgot to mention but thought of when reading other posts, is Lentil Soup. I know CL had one this-or last- month (Spanish Lentil Soup? I copied it but haven't made it) but I have a recipe for Lentil Soup that meat - lovers LOVE. It's so hearty!! It does feel like you're eating chili or some meat based soup(but luckily not). If you want the recipe, I'll post it. My mom made it and introduced it to me and meat-lovers think it has meat in it, although it's all vegetarian!! http://www.cookinglight.com/bbs/smile.gif
Jeanne

[This message has been edited by Jeanne G (edited 09-23-2000).]

[SandyDee]

I posted a very good green bean main dish on the green bean thread. The recipe calls for lamb or beef, but as I stated in that post, we often make it meatless and it is still a hit and very satisfying. I am not a vegetarian but I, too eat meatless 3-4 times a week.

[robinf]

Did someone say chili? I make a mean three bean chili with cocoa, cinnamon and orange juice along with the usual chili spices. Add some corn bread, rice and a big salad and I defy any meat eaters to go unsatisfied. If they are really hard core meat eaters, you can always add some TVP or soy meat substitute (Gimme Lean is good).

[Susann]

I have a good recip for a tofu and dill quiche (I have no idea if that is spelled correctly as my morning coffee has not kicked in). If anyone is interested, let me know.

[lindrusso]

Originally posted by robinf:
Did someone say chili?.


Good idea - I completely forgot about my vegetarian chili recipe! Now that it's soup season, it's definitely time to bring that one on again!

Would you mind posting your recipe robinf? It sounds very interesting!

[lindrusso]

Originally posted by Ohioan:
It's mostly an aesthetic thing: I suddenly lost my taste for animal food of any kind, and in fact I started finding it repellent. I don't know why. But that's a discussion for one of those boards that someone here fled from. (Was it you, Kendra?) And who knows? I may someday get over the revulsion and go back to occasional meat-eating.

What tofu dishes have you had success with among your meat-eating friends?


Phoebe,

I did the same thing. One night I had a gross dream about beef - the next time I saw ground beef in a dish I just couldn't eat it. Then suddenly all meat (but not seafood - not as flesh-like, I guess) started to repulse me. That all changed with my second pregnancy. One day I just couldn't stand it anymore and HAD to have a hamburger. Turns out I was anemic, so I guess I wasn't doing a good job getting enough iron and my body just screamed at me to get it from meat!! Anyway, I've slowly put meat back in my diet, but we don't usually cook it more than twice a week (chicken and usually one other meat like pork)and I still won't touch beef like steak and prime rib, etc.

As for your other question about tofu and meat eaters, the Fresh Tomato Lasagna that Cooking Light had in the October 1999 issue has tofu in it, but it is well-disguised - at least your guests might then see that tofu is not something to be "feared" and be more willing to give it a try in other things as well.

[Gail]

Me again. About a month or so ago, I had occasion to try Lorilei's spinach tofu manicotti, which is lurking somewhere in the archives. My non tofu-eating son and husband both gave that one a vigorous thumbs up!

[Tally]

Wow, so many wonderful ideas. Just adding one more suggestion to the mix - The Moosewood Restaurant Daily Special Cookbook has some wonderful soup and stew recipies. The Spicy Carrot Peanut soup is delish!

[Ohioan]

Wow! Thank you, thank you, everyone -- especially the carnivores, for giving me confidence! http://www.cookinglight.com/bbs/biggrin.gif There are so many good ideas here that I'm going to print out the whole thread to remind myself of all the possibilities.

Actually, I'm a little embarrassed. http://www.cookinglight.com/bbs/redface.gif I should have thought of doing my manicotti in a meatless version, maybe pumped up with sauteed mushrooms; and I'm making multi-course Indian meals for myself now, so all I'd have to add for company would be the kinds of sides and breads I used to do with my Korean dinners. (Oh, and I'm going to try a few more of the dishes from the Indian article in the August CL.) As for the chili, oh boy do I feel dumb. Of course I can do it with beans and corn instead of meat; that's what I do for myself. Duh. http://www.cookinglight.com/bbs/rolleyes.gif

So thanks again, herbivores and carnivores (not to omit the omniovores, of course). I can hardly wait to print this out and get started.

This is going on too long. I'll answer some of your questions in my next post. http://www.cookinglight.com/bbs/wink.gif

Cheers, Phoebe

[This message has been edited by Ohioan (edited 09-24-2000).]

[Ohioan]

Now, as I was saying.... http://www.cookinglight.com/bbs/wink.gif

Jeanne G -- I've been a vegetarian for about a year, and no, I don't eat seafood, although I can force some down in a pinch if it doesn't look too "animal-y" and there's absolutely nothing else available. It's mostly an aesthetic thing: I suddenly lost my taste for animal food of any kind, and in fact I started finding it repellent. I don't know why. But that's a discussion for one of those boards that someone here fled from. (Was it you, Kendra?) And who knows? I may someday get over the revulsion and go back to occasional meat-eating.

Natasha -- I love tofu, too, but I hated it when I was a meat-eater, so I've been afraid to serve it to anyone. What tofu dishes have you had success with among your meat-eating friends?

Beth -- YES YES YES, please post your recipe for zucchini fritters! http://www.cookinglight.com/bbs/smile.gif (Where's the smiley for tongue hanging out and drool dripping down the chin?)

Gail -- Hmm, tearing hunks of raw meat off the bone and tossing the bones over shoulders, eh? Sounds like a great theme party, if I go back to eating meat. Fortunately, I have hardwood floors, which would make cleaning up easier than with carpet. And I guess I could send my Himalayan cat among the guests for them to wipe their hands on. He'd love licking himself clean afterward.... But I think we're about to start another thread here. http://www.cookinglight.com/bbs/wink.gif

And finally, to everyone else, thanks again, and keep the ideas coming! What a great bunch you are. http://www.cookinglight.com/bbs/biggrin.gif

Cheers, Phoebe

[lorilei]

Phoebe -

I'm haunting around a bit late, but am hoping you might still be able to use a few suggestions. I have the most carnivorous in-laws in the world, and I've managed to get them to eat vegetarian more than a few times at my house (with no complaints) http://www.cookinglight.com/bbs/smile.gif Some things I've had good luck with have been:

Eggplant parmesan
Spinach lasagne
Spinach/tofu manicotti
and
Stir fry with lots of mushrooms (usually hoisin sauce)

I was very intimidated marrying into a family who considered my eating habits to be quite contrary (even though they're more "healthful" than vegetarian). But I've begun to grow into my own - and I've been very pleased with the results!

[MrsReber]

I would have to put in a vote for pasta, too. I totally agree that it is more universal than some other veggie dishes. My sister is vegetarian so my mom has to make a million different things for dinner when the whole family gets together. Manicotti and lasagna go over well and she'll usually make a big salad, too.

Another thought- my sister uses the "crumbles" for alot of things that require chopmeat. She says the meals turn out quite well. So maybe you could even do a "mea" lasagna using crumbles instead of chopmeat?
You just might fool them all http://www.cookinglight.com/bbs/wink.gif

[SClementson]

Here's the Polenta Gratin recipe...

POLENTA GRATIN WITH MUSHROOMS AND TOMATO
Vegetarian Cooking for Everyone
Deborah Madison


*FIRM POLENTA (see recipe below)
2 1/2 tablespoons olive oil, plus extra for the dish
1 large onion, finely diced
2 small bay leaves
1/2 teaspoon dried thyme
1 teaspoon dried marjoram, or basil
12 to 16 ounces mushrooms, sliced
3 garlic cloves, chopped
Salt and freshly milled pepper
1/2 cup dry red wine, or white wine
2 cups tomato puree or crushed tomatoes in puree
1 cup grated provolone or Monterey Jack cheese
1/4 cup freshly grated Parmesan

Lightly oil or butter a 9- x 11-inch baking dish and have a sheet pan nearby. Preheat the oven to 400 F.

Pour half the hot polenta - just judge it by eye - into the prepared dish and pour the remainder onto a sheet pan. Using a spatula, spread it out to roughly the size of the baking dish, then set it aside.

Heat the oil in a large skillet over medium heat. Add the onion and herbs, and cook, stirring frequently, until the onion is browned around the edges, about 10 minutes. Raise the heat to high and add the mushrooms, garlic and 1/2 teaspoon salt. Saute until the mushrooms are browned in places, about 5 minutes. Add the wine, simmer until it's completely reduced, then add the tomato puree. Simmer for 5 minutes, then taste for salt and season with pepper.

Spread half the mushroom-tomato mixture over the polenta in the baking dish. Cover with half the cheeses, then cover with a second layer of polenta. (For ease, cut it into smaller pieces, then place them over the cheese) Cover with the remaining sauce and cheeses.

Bake until casserole is bubbling and hot throughout, about 25 minutes.


*FIRM POLENTA

2 cups coarse cornmeal
1 1/2 teaspoons salt or to taste
2 to 6 tablespoons butter, optional

Bring 6 cups water to a boil in a large heavy saucepan and add the salt and then the cornmeal in a steady stream, stirring constantly with a whisk to avoid making lumps and having the meal seize up within the first few minutes. (You can also use 2 cups of the water, cold, to make a slurry with the meal, then whisk it in all at once.) Lower the heat and cook, stirring more or less constantly, for 30 to 45 minutes. If the polenta seizes up into a hard mass, add small increments of boiling water while it cooks, to smooth it out. When done, taste for salt and then turn off the heat and stir in butter to taste.

[valeriek]

I lived the vegetarian lifestyle for several years (I wouldn't eat anything with a face - and that includes fish!) however, I have learned to compromise in the past year inorder to live in bliss with my boyfriend and his family (big big carnivors). Pasta is an excellent choice, but what about a pizza party? Everyone loves pizza. You could even have some mini crusts made up and have people build their own. Just have the staple veggies (tomatoes, onions, peppers, mushrooms) along with something like pinapple or other exotic topings. If there were die hard carnivors present, put out some pepperoni for their pizza. Mexican is also good for vegetarian meals. Bean burritos or cheese enchiladas are excellent.

[This message has been edited by valeriek (edited 09-25-2000).]

[Wendy w]

Although I am not a "true" vegetarian, I do eat that way frequently. A favorite company menu of mine is pasta with marinara sauce, antipasta salad (courtesy of Moosewood Cooks at Home) and garlic bread. No one seems to miss the meat when I make this-not even the most die hard carnivores! http://www.cookinglight.com/bbs/wink.gif

[Ohioan]

Have I mentioned before what a great group this is? I have so many wonderful ideas now -- and so much more confidence in my ability to cook for nonvegetarians -- that I can hardly wait to start having company over again. (You'll notice I didn't say anything about how I'm going to pig out on some of these menus myself. http://www.cookinglight.com/bbs/tongue.gif ) And although it does look as though pasta is coming in as the all-around favorite, I also now have an incentive to fine-tune my Indian cooking, which I've just started working on this year.

So once more, thanks to everyone!

Phoebe

[JeanneW]

Wow Phoebe, it looks as if you've gotten a lot of help. I've gotten some great ideas myself! I'm not vegetarian but I'm looking to eat more meatless meals.

I think many meat-eaters are afraid all they'll get is salad for dinner and they'll go home hungry. So you'll have fun proving them wrong. People see what they expect to see so if they see something "ordinary" like lasagna or burritos or pizza, they won't even notice it's vegetarian until they're discussing it on the way home.

I also think experimenting with different cuisines like Asian and Indian is also good. People are so busy absorbing the new tastes they don't notice the missing meat. I'm speaking from experience here.

Plus, if they're really your friends, they'll try whatever you make. We had dinner with friends one night where we ate what she called "slop on rice." It was hamburger meat cooked with Lipton onion soup mix and water and served over rice. Ugh! But we smiled and ate it. And we're still friends! http://www.cookinglight.com/bbs/smile.gif

[robinf]

Lindrusso- Thanks for asking for my chili recipe. I am sorry for how long it has taken me to get it to you. I am in the process of establishing a new business, that, combined with religious holidays and general craziness left me swamped.

The recipe for my chili is below. Let me warn you, however, that it will make a true chili eater cringe since I use tomatoes and carrots. I am a Weight Watchers person and almost always add veggies to my dishes. These can be omitted if you are more of a purist. Also, the types of beans are optional. I used three different ones for added interest. Smoky chilis (ancho, poblano depending upon the degree of heat you like) give it a richer flavor.

Finally, this is the first time I've actually written this recipe down. I usually do it from my head and just sort of throw things in the pot without measuring. I took a guess on the amounts. You may want to add slowly in case I've totally misjudged. Also, if you are not serving immediately, it is OK to underseason as the flavors tend to develop over time.

I hope it works. Please let me know if you end up trying it.


* Exported from MasterCook *

Three Bean Chili

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

1 Green Pepper -- Diced
1 Medium Onion -- Diced
4 Carrots -- Sliced
3 Cloves Garlic -- Minced
1/2 Teaspoon Paprika
1/8 Teaspoon Cayenne Pepper
2 Bay Leaves
3 Dried Chili Peppers -- Soaked and Drained
2 Teaspoons Cumin
1 Teaspoon Cinnamon
1 Teaspoon Unsweetened Cocoa Powder
1/4 Cup Orange Juice
32 Ounces Plum Tomatoes -- Canned
15 Ounces Kidney Beans, Canned -- Drained
15 Ounces Black Beans, Canned -- Drained
15 Ounces Cannellini Beans, Canned -- Drained
2 Teaspoons Olive Oil

Heat a large skillet that can be covered, add oil, green pepper, onion, garlic, and carrots. Saute until the vegetables just begin to brown.

Add paprika, cayenne, bay leaves, drained chili peppers, cumin, cinnamon, cocoa powder and orange juice. Mix well to distribute spices.

Add tomatoes (with juice) and the drained beans. Stir.

Reduce heat and let the chili simmer until the beans reach desired tenderness. Remove bay leaves, remaining large pieces of chili peppers. Check seasonings and adjust if needed