vegan cheese

oct2189 · #1 10-26-2009, 04:34 PM

My husband and I have just moved, and we're having some of our new neighbors over for dinner. I'm planning a buffet-style dinner, and want to make sure to have a vegetarian option, so I'm making Giada DeLaurentiis' Mushroom Parmesian. Just found out one neighbor is a vegan, so I'm hoping there's a wonderful vegan parm and mozzarella cheese out there. HELP!

Here's a link to the recipe
http://www.foodnetwork.com/recipes/g...ipe/index.html

avariell · #2 10-26-2009, 04:52 PM

Are you set on making that recipe? I think you could probably seek out a vegan recipe that would make your life a little easier in the long run.

oct2189 · #3 10-26-2009, 04:57 PM

My first choice is this one, because I love this recipe. But if I must, I'll go for something else

.

cherylopal · #4 10-26-2009, 05:13 PM

As a vegan, I appreciate you wanting to make that dish but I dont eat cheese and don't really care for the vegan cheese- the dish won't be the same. The only cheese I kinda like are some of the dippy kind in the Uncheez Cookbook.

I say go ahead and make the dish since your heart is set on it and make something else more vegan friendly for the one that is vegan. I am sure that your dish will be greatly loved by everyone (meat eaters and vegetarians) who is not vegan and the vegan will soooo appreciate something without cheese. I am also so flexible when dining out- there is always something I can eat- salad, chips and salsa etc- I never go expecting vegan and can always find enough to eat. I go for the company ( and maybe the yummy drinks

)

avariell · #5 10-26-2009, 05:16 PM

What about making that dish as written like cherylopal suggests, and serving it alongside a hearty autumn salad - like loaded with legumes, nuts and fruit? Or you could do grilled/roasted vegetables as a side dish.

makarios · #6 10-26-2009, 05:31 PM

I agree with Cheryl. There are some decent vegan cheeses out there, though none I would call wonderful. If you love Giada's recipe, you will likely be disappointed if you make it with vegan cheese.

I am a vegetarian who does not eat eggs or dairy, and, like Cheryl, I don't go out expecting vegan foods. However, I am especially thankful when there are appropriate side dishes, such as rice made without chicken broth, or vegetables without a cheese sauce. The thoughtfulness of the host(ess) is worth even more than the food.

Robin

bobmark226 · #7 10-26-2009, 05:39 PM

If someone suggested this, I missed it and sorry to be repeating, but is there any reason you can't do the mushroom with just the marinara sauce for the vegan guest? I know I'd be happy with that, but if you can find some nutritional yeast, which is very much like parmesan, you can sprinkle it with that for a cheesy flavor that's better than any soy cheese substitute.

Bob

oct2189 · #8 10-26-2009, 05:49 PM

Thanks Bob, that sounds like it might work, especially if serverve w/ pasta tossed in olive oil and garlic?

bobmark226 · #9 10-26-2009, 06:42 PM

I think I'd be more likely to do something nice and green. Not so much a greens salad, but some crisp green beans or even a chilled green bean salad with a simple vinaigrette for contrast. Then too, some greens like chard or kale sauteed with garlic and oil would most likely be a real treat for the vegan. You could even do a small portion for her (?) and serve the others what you'd like if you thought they might not care for that. Greens are easily done in advance a bit and nuked at serving time too.

Bob

avariell · #10 10-26-2009, 07:04 PM

I lovelovelovelove cold green bean salad (sometimes with cooled, roasted beets) with olive and vinegar.

oct2189 · #11 10-26-2009, 08:05 PM

Josie, do you have a recipe for that - sounds really good!

avariell · #12 10-26-2009, 08:21 PM

There really is no recipe - my family has always eaten it

Basically you cook (boil or steam) green beans to your taste (my family tends to overcook them by today's foodie-standards

). Then you lightly coat with olive oil and red wine vinegar or vinegar of your choice.

Sometimes I roast beets in a 375 deg oven with about a quarter cup of balsamic vinegar for about an hour. Let them cool overnight in their juices, and remove their skins. Quarter the beets and toss them with the green beans. You can use the beet juices as part of your dressing.