Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Vege dishes HELP?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Vege dishes HELP?),it will help you,my kids.
My fiance an I are cooking for his best friend on saturady night!
His friend is vegetarian and we dont know any nice dishes to cook!
Does anyone know any and can I please have the recipe! ASAP!
Many thanks
Answers:
go to this web page it gives you advice on entertaining vege people
http://www.bbc.co.uk/food/vegetarian_and_vegan/entertaining.shtml
Other Answers:
Log on to www.ndtvcooks.com U'll find many such dishes.
Try These :PORTOBELLO MUSHROOMS WITH RATATOUILLE AND SPINACH
An innovative presentation from Flagstaff House Restaurant in Boulder, Colorado. Chef Mark Monette always offers a few meatless main dishes alongside his game and fish specialties. He serves rice with this one to catch the juices from the ratatouille.
1 cup chopped onion
5 teaspoons minced garlic
1 tablespoon plus 3 teaspoons olive oil (preferably extra-virgin)
1 1-pound eggplant, trimmed, peeled, cut into 1/2-inch pieces
2 cups 1/2-inch pieces zucchini
1 cup 1/2-inch pieces red bell pepper
2 tablespoons tomato paste
2 teaspoons red wine vinegar
1 teaspoon chopped fresh thyme
Pinch of cayenne pepper
4 4- to 5-inch-diameter portobello mushrooms, stems removed
1/4 cup chopped Italian parsley
1 10-ounce package ready-to-use spinach leaves
Preheat oven to 350°F. Mix onion, 3 teaspoons garlic and 1 tablespoon oil in large ovenproof pot. Cover; cook over medium-low heat until onion is very tender, stirring often, about 15 minutes. Stir in eggplant; cover and cook 10 minutes, stirring often. Stir in next 6 ingredients. Season with salt and pepper. Cover; bake until vegetables are very tender, about 30 minutes.
Heat 2 teaspoons oil in large nonstick skillet over medium heat. Add mushrooms, rounded side down. Cook until bottoms are golden, about 10 minutes. Turn mushrooms over; cook until just tender, about 6 minutes. Sprinkle with parsley and 2 teaspoons garlic; cook until mushrooms are very tender, about 5 minutes.
Meanwhile, heat 1 teaspoon oil in large nonstick skillet over medium heat. Add spinach; stir until wilted, about 2 minutes. Divide spinach among 4 plates. Top each with 1 mushroom, rounded side down. Fill mushrooms with ratatouille.
Serves 4.
Bon Appétit
POBLANO CHILIES WITH BLACK BEANS AND CHEESE
Brian Polcyn of the Five Lakes Grill in Milford, Michigan, has updated this Mexican favorite by oven-roasting the stuffed chilies rather than coating them with batter and frying them. The chilies are presented on a bed of rich-tasting caramelized onions.
8 large poblano chilies
1 tablespoon olive oil
3 cups thinly sliced onions
2 15- to 16-ounce cans black beans, rinsed, drained
1/4 teaspoon cayenne pepper
1 cup grated reduced-fat Monterey Jack cheese (about 4 ounces)
Tomato salsa
1/2 cup fat-free sour cream
Preheat broiler. Arrange chilies on baking sheet. Broil until charred on all sides, turning occasionally, about 20 minutes. Enclose in paper bag; let stand 10 minutes. Peel chilies. Cut 1 lengthwise slit in each chili; carefully remove seeds.
Meanwhile, heat oil in large nonstick skillet over medium-low heat. Add onions; sauté until golden, about 20 minutes. Season with salt and pepper. Spread onions evenly in 13x9x2-inch glass baking dish.
Preheat oven to 350°F. Mash half of beans with cayenne in medium bowl. Mix in remaining beans. Spoon mixture into chilies. Arrange chilies seam side down atop onions. Sprinkle cheese over. Cover with foil. (Can be made 4 hours ahead. Chill.)
Bake chilies 15 minutes. Uncover; bake until cheese melts, about 5 minutes longer. Serve each with salsa and 1 tablespoon sour cream.
Serves 8.
Bon Appétit
HARVEST VEGETABLE FRICASSEE
This is an adaptation of a recipe by Claire Winslow at The Would Bar & Grill in Highland, New York. Winslow and her partner, Debra Dooley, have found that their clientele is becoming more interested in meatless entrées, especially homey ones like this fricassee. Its great with buttermilk biscuits.
1 1/2 tablespoons olive oil
3 large carrots, peeled, cut into 1/2 -inch pieces
3 large parsnips, peeled, cut into 1/2-inch pieces
3 cups 1/2-inch pieces peeled butternut squash (about 1 pound)
1 1/2 cups chopped onion
3 large garlic cloves, minced
1 bay leaf
1 tablespoon butter
1 1/2 tablespoons all-purpose flour
1 1/2 cups canned vegetable broth
Heat oil in large saucepan over medium-high heat. Add next 6 ingredients; sauté 4 minutes. Reduce heat to medium-low. Cover; cook until vegetables are almost tender, stirring often, about 15 minutes.
Melt butter in large skillet over medium heat. Add flour; whisk 1 minute. Gradually add broth; bring to boil, whisking until slightly thickened, about 3 minutes.
Add vegetables to skillet. Reduce heat to low, cover and simmer gently until vegetables are tender, about 10 minutes. Season with salt and pepper. Discard bay leaf.
Serves 4.
Bon Appétit
Try using some traditional recipes and omitting the meat in them..Some casseroles and crock pot dishes are just as good without the meats..Try veggie kabobs..grilled veggies,salad stuffed tomatoes or green peppers..rice dishes and casseroles..Pasta with veggies..veggie pizza..just use your veggie imagination!..:)
This depends on which kind of vegetarian is this friend, there are full vegetarians who eat only vegetables, fruits and nuts. there are vegetarians who eat cheese and milk, but don't eat meat. there are such kind who doesn't eat meat but eat fish.
if he eat fish u prepare something with fish.
prepare salad, u can prepare one kind of meal, which is between meal and ord'eouvre_ you bike pepper(sweet pepper) and you clean it from the skin, in a frying pan u put little oil of sunflower(or other, but not Olivia), fry little garlic, chopped in little pieces and fresh tomatoes, cleaned and chopped in little pieces, add the pepper, chopped in little parts and add little salt and black pepper, fry all this till the water from tomatoes disappear.
you can prepare spaghetti or pasta for vegetarian- boil 1 pack. spaghetti or pasta in water with salt and little oil. when they are ready you put away the water and let them in a plate. in a frying pan u put little oil, fry there onion, chopped in very little parts, when it become mild u add tomatoes, mushrooms, cocked pepper, chopped in little parts, when the water from the vegetables disappear u add big part cheese (not hard) and add the spaghetti or pasta. mix everything and Cook little.
There are so many combinations.
#1 Black Bean Chili w/sour cream, salad & cornbread
#2 Eggplant Parmesan, salad, garlic bread
#3 Veggie Burgers (grilled giant portabella mushrooms), chips & salsa
#4 Spinach Lasagna (or stuffed shells, or manicotti) red pepper salad, a loaf of garlic french bread. You can imagine about anything you fix for yourself, just without meat.
#5 Egg rolls (spring rolls) fried rice, sugar peas or sprouts
I am just getting hungry now!!!!
Go to Yahoo search , look for Vegan & Vegatarian recipes, there are thousands.
take a pound of beef and have hamburgers
spicy zucchini
In a frying pan heat 1 tbsp of oil, then add 1tbsp of Fennel seed and 1 tbsp of coriander seeds --heat until sizzles 30 sec, then in single layer add 2 zucchini cut into rounds cook for 6-8 min until lightly brown
SOOO yummy
Bean and mint salad
2 cups of both green beans AND peas
8 scallions trimmed and sliced
1 large bunch of mint
3tbsp olive oil
grated zest and juice of one lemon
salt and pepper
Crumble feta (optional)
Boil water then add beans and peas cook 3 min, remove and cool under cold water,
Put scallion and mint in a bowl and peas and beans then sprinkle with olive oil, lemon zest, and juice , salt , pepper, add feta toss well.
Braised fennel
2 fennel bulbs trimmed and cut in half
2tbsp Olive oil
1/3 cup for Parmesan cheese
boil fennel in water for 6-8 min then in shallow baking pan place fennel, sprinkle Olive oil and cheese cook at 375 for 8 min or until cheese in melted ( the longer you boil the fennel the mellower the taste)
Spicy butternut squash
1 butter nut squash halved and seeded
in a bowl add 2 tbsp of fennel seed 1 tbsp of coriander seeds, 1 clove of minced garlic and 2 tbsp of Olive oil add squash ensure well coated bake in oven for 15-20 min at 400 until tender when peicered with a fork
For bar q
Portbella mushroom grilled instead of a regular burger or a little fancier if cook the portbells mushroom on grill the last 2 min put inside cap some chopped up leeks and spinach and add goats cheese and grill until goey. SO YUMMY!
Eggplant steak are great too :
2 eggplant sliced into diagonally 1 inch slices
1)4 cup of olive oil
grated zest of 1 lemon
2 tbsp thyme leaves
put everything into a below ensure is well coated then cook on each side for approx. 5 min utnil lighlty barred and very soft. It tastes great with a feta salad!
fav. cook book is EASY VEGETARIAN everything is soooo yummy. Email me if you want so more recipes
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Vege dishes HELP?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Vege dishes HELP?),it will help you,my kids.
My fiance an I are cooking for his best friend on saturady night!
His friend is vegetarian and we dont know any nice dishes to cook!
Does anyone know any and can I please have the recipe! ASAP!
Many thanks
Answers:
go to this web page it gives you advice on entertaining vege people
http://www.bbc.co.uk/food/vegetarian_and_vegan/entertaining.shtml
Other Answers:
Log on to www.ndtvcooks.com U'll find many such dishes.
Try These :PORTOBELLO MUSHROOMS WITH RATATOUILLE AND SPINACH
An innovative presentation from Flagstaff House Restaurant in Boulder, Colorado. Chef Mark Monette always offers a few meatless main dishes alongside his game and fish specialties. He serves rice with this one to catch the juices from the ratatouille.
1 cup chopped onion
5 teaspoons minced garlic
1 tablespoon plus 3 teaspoons olive oil (preferably extra-virgin)
1 1-pound eggplant, trimmed, peeled, cut into 1/2-inch pieces
2 cups 1/2-inch pieces zucchini
1 cup 1/2-inch pieces red bell pepper
2 tablespoons tomato paste
2 teaspoons red wine vinegar
1 teaspoon chopped fresh thyme
Pinch of cayenne pepper
4 4- to 5-inch-diameter portobello mushrooms, stems removed
1/4 cup chopped Italian parsley
1 10-ounce package ready-to-use spinach leaves
Preheat oven to 350°F. Mix onion, 3 teaspoons garlic and 1 tablespoon oil in large ovenproof pot. Cover; cook over medium-low heat until onion is very tender, stirring often, about 15 minutes. Stir in eggplant; cover and cook 10 minutes, stirring often. Stir in next 6 ingredients. Season with salt and pepper. Cover; bake until vegetables are very tender, about 30 minutes.
Heat 2 teaspoons oil in large nonstick skillet over medium heat. Add mushrooms, rounded side down. Cook until bottoms are golden, about 10 minutes. Turn mushrooms over; cook until just tender, about 6 minutes. Sprinkle with parsley and 2 teaspoons garlic; cook until mushrooms are very tender, about 5 minutes.
Meanwhile, heat 1 teaspoon oil in large nonstick skillet over medium heat. Add spinach; stir until wilted, about 2 minutes. Divide spinach among 4 plates. Top each with 1 mushroom, rounded side down. Fill mushrooms with ratatouille.
Serves 4.
Bon Appétit
POBLANO CHILIES WITH BLACK BEANS AND CHEESE
Brian Polcyn of the Five Lakes Grill in Milford, Michigan, has updated this Mexican favorite by oven-roasting the stuffed chilies rather than coating them with batter and frying them. The chilies are presented on a bed of rich-tasting caramelized onions.
8 large poblano chilies
1 tablespoon olive oil
3 cups thinly sliced onions
2 15- to 16-ounce cans black beans, rinsed, drained
1/4 teaspoon cayenne pepper
1 cup grated reduced-fat Monterey Jack cheese (about 4 ounces)
Tomato salsa
1/2 cup fat-free sour cream
Preheat broiler. Arrange chilies on baking sheet. Broil until charred on all sides, turning occasionally, about 20 minutes. Enclose in paper bag; let stand 10 minutes. Peel chilies. Cut 1 lengthwise slit in each chili; carefully remove seeds.
Meanwhile, heat oil in large nonstick skillet over medium-low heat. Add onions; sauté until golden, about 20 minutes. Season with salt and pepper. Spread onions evenly in 13x9x2-inch glass baking dish.
Preheat oven to 350°F. Mash half of beans with cayenne in medium bowl. Mix in remaining beans. Spoon mixture into chilies. Arrange chilies seam side down atop onions. Sprinkle cheese over. Cover with foil. (Can be made 4 hours ahead. Chill.)
Bake chilies 15 minutes. Uncover; bake until cheese melts, about 5 minutes longer. Serve each with salsa and 1 tablespoon sour cream.
Serves 8.
Bon Appétit
HARVEST VEGETABLE FRICASSEE
This is an adaptation of a recipe by Claire Winslow at The Would Bar & Grill in Highland, New York. Winslow and her partner, Debra Dooley, have found that their clientele is becoming more interested in meatless entrées, especially homey ones like this fricassee. Its great with buttermilk biscuits.
1 1/2 tablespoons olive oil
3 large carrots, peeled, cut into 1/2 -inch pieces
3 large parsnips, peeled, cut into 1/2-inch pieces
3 cups 1/2-inch pieces peeled butternut squash (about 1 pound)
1 1/2 cups chopped onion
3 large garlic cloves, minced
1 bay leaf
1 tablespoon butter
1 1/2 tablespoons all-purpose flour
1 1/2 cups canned vegetable broth
Heat oil in large saucepan over medium-high heat. Add next 6 ingredients; sauté 4 minutes. Reduce heat to medium-low. Cover; cook until vegetables are almost tender, stirring often, about 15 minutes.
Melt butter in large skillet over medium heat. Add flour; whisk 1 minute. Gradually add broth; bring to boil, whisking until slightly thickened, about 3 minutes.
Add vegetables to skillet. Reduce heat to low, cover and simmer gently until vegetables are tender, about 10 minutes. Season with salt and pepper. Discard bay leaf.
Serves 4.
Bon Appétit
Try using some traditional recipes and omitting the meat in them..Some casseroles and crock pot dishes are just as good without the meats..Try veggie kabobs..grilled veggies,salad stuffed tomatoes or green peppers..rice dishes and casseroles..Pasta with veggies..veggie pizza..just use your veggie imagination!..:)
This depends on which kind of vegetarian is this friend, there are full vegetarians who eat only vegetables, fruits and nuts. there are vegetarians who eat cheese and milk, but don't eat meat. there are such kind who doesn't eat meat but eat fish.
if he eat fish u prepare something with fish.
prepare salad, u can prepare one kind of meal, which is between meal and ord'eouvre_ you bike pepper(sweet pepper) and you clean it from the skin, in a frying pan u put little oil of sunflower(or other, but not Olivia), fry little garlic, chopped in little pieces and fresh tomatoes, cleaned and chopped in little pieces, add the pepper, chopped in little parts and add little salt and black pepper, fry all this till the water from tomatoes disappear.
you can prepare spaghetti or pasta for vegetarian- boil 1 pack. spaghetti or pasta in water with salt and little oil. when they are ready you put away the water and let them in a plate. in a frying pan u put little oil, fry there onion, chopped in very little parts, when it become mild u add tomatoes, mushrooms, cocked pepper, chopped in little parts, when the water from the vegetables disappear u add big part cheese (not hard) and add the spaghetti or pasta. mix everything and Cook little.
There are so many combinations.
#1 Black Bean Chili w/sour cream, salad & cornbread
#2 Eggplant Parmesan, salad, garlic bread
#3 Veggie Burgers (grilled giant portabella mushrooms), chips & salsa
#4 Spinach Lasagna (or stuffed shells, or manicotti) red pepper salad, a loaf of garlic french bread. You can imagine about anything you fix for yourself, just without meat.
#5 Egg rolls (spring rolls) fried rice, sugar peas or sprouts
I am just getting hungry now!!!!
Go to Yahoo search , look for Vegan & Vegatarian recipes, there are thousands.
take a pound of beef and have hamburgers
spicy zucchini
In a frying pan heat 1 tbsp of oil, then add 1tbsp of Fennel seed and 1 tbsp of coriander seeds --heat until sizzles 30 sec, then in single layer add 2 zucchini cut into rounds cook for 6-8 min until lightly brown
SOOO yummy
Bean and mint salad
2 cups of both green beans AND peas
8 scallions trimmed and sliced
1 large bunch of mint
3tbsp olive oil
grated zest and juice of one lemon
salt and pepper
Crumble feta (optional)
Boil water then add beans and peas cook 3 min, remove and cool under cold water,
Put scallion and mint in a bowl and peas and beans then sprinkle with olive oil, lemon zest, and juice , salt , pepper, add feta toss well.
Braised fennel
2 fennel bulbs trimmed and cut in half
2tbsp Olive oil
1/3 cup for Parmesan cheese
boil fennel in water for 6-8 min then in shallow baking pan place fennel, sprinkle Olive oil and cheese cook at 375 for 8 min or until cheese in melted ( the longer you boil the fennel the mellower the taste)
Spicy butternut squash
1 butter nut squash halved and seeded
in a bowl add 2 tbsp of fennel seed 1 tbsp of coriander seeds, 1 clove of minced garlic and 2 tbsp of Olive oil add squash ensure well coated bake in oven for 15-20 min at 400 until tender when peicered with a fork
For bar q
Portbella mushroom grilled instead of a regular burger or a little fancier if cook the portbells mushroom on grill the last 2 min put inside cap some chopped up leeks and spinach and add goats cheese and grill until goey. SO YUMMY!
Eggplant steak are great too :
2 eggplant sliced into diagonally 1 inch slices
1)4 cup of olive oil
grated zest of 1 lemon
2 tbsp thyme leaves
put everything into a below ensure is well coated then cook on each side for approx. 5 min utnil lighlty barred and very soft. It tastes great with a feta salad!
fav. cook book is EASY VEGETARIAN everything is soooo yummy. Email me if you want so more recipes
correctness,It's Non-profit and only for informational purposes.
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