Entertaining Ideas
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Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
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Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Vegetarian Dinner Ideas Please
Hi Ladies,
This is my first post on this board, but I thought it was a great place to start!
DH and I will be hosting a dinner for some friends next week. One of our friends is a vegetarian. I am wanting to make a nice vegetarian entree that all can enjoy. Any ideas?
Thanks so much!
Re: Vegetarian Dinner Ideas Please
One that we use a lot at work is stuffed peppers. You can use rice and meat for meat eaters but vegetarians can have black beans and corn and other veggies in them. We like to add jalepenos at home though to give it a kick. Just top them with cheese and you're done. It's really easy.
Hope that helps.
That sounds good - can you share the recipe?
Do they eat vegetarian "meat" substitutes? I like morning star crumbles to make tacos, chili etc.
Veggie meatballs from Trader Joes are the best and the veggie options from Costco are also amazing.
Or dinner ideas: spinach quiche, acorn squash with orzo, calzones (individuals), homemade pizza.
I eat seafood/fish, so that opens up other options as well.
Mi Casa
Pizza Bianca
Butternut Squash Galette
Mushroom Crepes with Bechamel Sauce
If you're pressed for time, I would do the galette. You can make both the filling and the crust a day prior, and just assemble and bake the day of.
ETA: I also made a curried cauliflower with chickpeas and tomatoes the other night and it was great, but I wouldn't recommend it for those who a) aren't a fan of spicy food or b) aren't very into Indian food.
All these ideas are great! As a vegetarian who goes to lots of dinner parties, I always feel guilty when the host makes all veg food. So maybe make a dish that you could easily make a meat version and a veg version. Good luck!
PS I have lots of these kind of dishes on my blog. My husband eats meat and I don't. : ) www.lesliesarna.com
Here you go:
Butternut Squash Lasagna
it's delish, but rich
1 tablespoon olive oil
1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes
Salt and freshly ground black pepper
1/2 cup water
1/4 cup butter
1/4 cup all-purpose flour
3 1/2 cups whole milk
Pinch nutmeg
3/4 cup (lightly packed) fresh basil leaves
12 no-boil lasagna noodles
2 1/2 cups shredded whole-milk mozzarella cheese
1/3 cup grated Parmesan
Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper.
Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.
Position the rack in the center of the oven and preheat to 375 degrees F.
Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.
Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.
Lasagna is a great opition,
I prefer Quorn to Morning Star for meat substitutes (veggie for 10 years).
Is this just a simple dinner, or are you making a special holiday type dinner? I love making mushroom wellington's for a fancy meal. We had them at our wedding (Mushroom wellington or butternut squash lasagna).
Vegetarian Times is my favorite veggie food website.