North Carolina Nesties
shoeaholic0403
member
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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.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Any vegetarians on here?
Next week we're having a pot luck with some of our couple friends. It's a small group so I thought I'd made two dishes to make sure we have enough. food.
Anyway, one of the women is vegetarian and I don't want her to feel left out and only eat what she brings.
Any suggestions? I thought maybe a big bowl of fettuccine Alfredo w/some broccoli, but it really needs to be eaten hot and I'm not sure it will travel well. I'm afraid it will congeal before we eat it.
TIA!
Re: Any vegetarians on here?
I'm not a vegetarian, but I got a quiche recipe recently that is awesome and could work (as long as she's vegetarian and not vegan). I'm copying/pasting from the e.mail my friend sent me. It could be served anywhere from piping hot and room temp. and I think it would be fine. I used spinach for the veg and a mixture of mozzarella and cheddar for the cheese. I liked this recipe so much because it was so cheese-y and veggie-y and less egg-y.
One package of frozen veggies of your choice (I typically use spinach or broccoli - go for 10-12 oz)
8 oz shredded cheese (again, whichever your preference)
1 frozen pie crust
2-3 T of flour
1 cup of milk
3 eggs
Put the cheese into a large bowl, and add the flour; mix to coat the cheese. Defrost and drain the frozen vegetable, and then add to the cheese/flour. Beat together the three eggs, and mix with the cup of milk. Pour this custard mixture over the veggies and cheese. Mix well. Add to the pie crust.
The baking time can be variable, but I typically end up putting it in the oven at 400 degrees for about 30 minutes. Just check on it once in awhile until both the crust AND the top of the insides are golden brown.
(Sorry this part isn't more scientific!)
Thanks y'all.
For some reason I kept thinking chicken pot pie. Definitley not vegetarian.
I also immediately thought of mac & cheese. Could you bring a crock pot to keep it warm? Or you could do a veggie lasagna.
I only eat organic, humanely raised, local meat (that we get at the Yorkmont Farmer's Market for any of you CLT nesties are interested), so for practical purposes, that means I don't eat meat at restaurants, other people's houses, etc. Anyway, I second the mac & cheese or Terp's veggie lasagna suggestion. You can just make regular lasagna w/o the meat, or sometimes I'll add mushrooms and/or spinach to it. I also usually sub soft tofu for half of the ricotta cheese - you don't notice it in the finished product because tofu doesn't have much taste, and they're similar texture (and I think it has less fat & more protein, but I've never actually checked the labels to confirm that!).