I'm a vegetarian and will be cooking dinner for 6 this weekend. Does anyone have a foolproof and delicious recipe for a hearty vegetarian entree that will satisfy a meat-centric crowd?
An enchilada casserole goes over well with everyone, I find. You can add pinto beans or just do cheese enchiladas...and of course this can be prepared ahead of time and then just put in the oven before the guests come
I'm also a fan of vegetarian pot pies/shepherd's pies this time of year.
Jessica - do you have a favorite enchilada recipe you can share? Last time I made them, the sauce came out wonderful, but the enchiladas got super soggy in the oven. I had never made enchiladas before, so maybe I didn't use the right technique last time. thanks!
Lasagna Florentine! http://www.theveggietable... or Chard, cauliflower, carmelized onion in cheese crust that is always a hit with my meat eating friends http://www.food52.com/recipes...
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This is a nice one I've used. Cauliflower Couscous. http://www.food52.com/recipes...
Top that with a tagine of eggplant, carrots, onion, and portobello mushrooms.
To make the tagine. Use spices and vegi stock. Spices include Turmeric, paprika, cumin, garlic, ginger, allspice, cinnamon and cloves. Lemon zest and/or preserved lemons (look for quick preserved lemon recipes online). As a bonus it's also gluten free.
This sounds really delicious, but I don't think it is gluten-free if the couscous is made from wheat.
oh no, the 'couscous' is fake couscous. it's simply cauliflower in a food processor until it's couscous size..and lightly cooked with vegie stock, tumeric, and cumin.
I actually prefer it to wheat couscous...as it doesn't get 'gummy' and pasty.
shredding the florets on the fine side of a box grater works very well for cauliflower couscous as well
I haven't made this yet but based on all the reviews, it is fabulous and will feed a crowd. To make it vegetarian, just leave out the bacon and use vegetable stock instead of chicken stock.
i've made the smoky minestrone (minus bacon, plus smoked salt) twice- meat eaters love it. the tortellini makes it a substantial meal.
I've served these casual potato and egg sandwiches for a group of vegetarian friends and they were a hit. Everyone gets to stuff their own sandwich which helps break the ice. http://www.epicurious.com...
I love this dish and make it all the time:
it's great with farro to soak up the sauce and an arugula or really fresh lettuce salad. Last night I doubled the pesto and used some of the extra for some pasta (though farro is actually nicer for a dinner party).
The mujjadara (or sephardic Mejjedara) is pretty easy to make & Yums, pair with cumin flavored Basmati & Raita.
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Well played. You deserve a cookie.
Psst: Lentils keep just as long as dried beans but cook much faster
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