my friend is a vege and shes coming for dinner 2morrow, gonna make bruschetta for starter but then what help??

Question

Thanks in Advance
Sarah
xxx

Answer 1

Roast beef- tell her it's tofu.
Only joking, Can't go wrong with a vegetable lasagne, and basic salad. Hope you have a great meal, and enjoy the company.

Answer 2

Since fresh tomatoes, green beans and corn are in season now, here's somethings that are easy and yummy. You don't have to be fancy to enjoy the summer's fresh veggies.

BroiledTomato Eggplant Sandwich
2 ripe tomatoes
1 small eggplant, the same diameter as the tomato
fresh mozarella cheese
fresh basil

Preheat your oven to 350.
Cut the eggplant into 1/2 inch round slices, and fry in a little olive oil on each side until golden.
While the eggplant's frying, dip both tomatoes into boiling water for 10 seconds, then take out. The skin will slide right off when you peel them.Core the tomatoes, and cut each in half into 2 rounds. Trim off the top and bottom so you will have 4 slices.
On a oiled cookie sheet make a sandwich, from the bottom up
.....eggplant slice, then tomato slice, then about 1/2 inch round of mozarella. Salt the cheese, and top with pepper and chopped basil. This will make 2 sandwiches each, which should be plenty.
Put under the broiler until the cheese melts and turns a golden brown color.
Easy and yummy!

Buy 4 ears of fresh picked corn. Put them into your microwave (honest!) for 6 minutes, then take out, shuck and serve.

Buy 1/2 lb of green beans. Wash, cut off the tops, and cut them into 3-4" lengths. Put into a small covered pan, cover with water, and bring to a boil. Then turn off the water and let them cool. They will cook while they are cooling. Take about 2 Tb. butter, and melt it in a small pan. Add about 1/3 cup bread or ritz cracker crumbs to the butter and heat until the crumbs turn golden brown. Serve the beans with the crumbs on top. This is the Hungarian way to cook green beans, and all my veggie friends seem to love it.

For dessert, make a bowl of sliced fresh fruit. Add sugar or equal if necessary. Layer it in glasses with vanilla yogurt for a special treat. Easy and delicious.

Have a wonderful meal. Your friend will feel really special. Good luck.

Answer 3

Try this one. Slice aubergine into 1 cm thick circles, drizzle with olive oil and rocksalt. chargrill to mark them. get some goats cheese and beef tomatoes, slice them the same size, then layer all three ingredients together, two bits of each, into a stack. Bake in oven for 10 minutes, serve with a home made tomato sauce, fresh basil, olive oil and parmesan shavings.

Simple quick and tasty :-)

Answer 4

Baked Macaroni and Cheese

"A friend of mine sent this recipe to me when I got my first apartment, because she knows how much I hate cooking! It's really easy -- even I can make it -- and tastes great. I'm not sure where she found the recipe, but it included the note 'Good source of protein, vitamin A, B group vitamins, calcium.'"

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INGREDIENTS:
1 (12 ounce) package macaroni
1 egg
2 cups milk
2 tablespoons butter, melted
2 1/2 cups shredded Cheddar cheese
salt and pepper to taste

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DIRECTIONS:
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish.
In a large pot of salted water, lightly boil the macaroni for about 5 minutes until half-cooked.
Whisk the egg and milk together in a large cup. Add butter and cheese to the egg and milk. Stir well.
Place the lightly cooked macaroni in the prepared baking dish. Pour the egg and cheese liquid over the macaroni, sprinkle with salt and pepper, and stir well. Press the mixture evenly around the baking dish.
Bake uncovered, for 30 to 40 minutes, or until the top is brown.

Answer 5

How about gnocci? Its a cross between pasta and potato. You put it in boiling water and wait for the Gnocci to float to the top, Put tomato sauce over it with spinich and then cover with cheese and put it in the oven for 15 mins or untill the cheese has melted. My husband is a very fussy vege and he loves it!!!! let me know if you try it!!!

Emma
x x

Answer 6

Bulgar wheat wrapped in grape leaves, Dolmatais. A Spaghetti bake with eggplant. Look in middle east cook books or Oriental. Stop giving her the same thing she gets from everyone else.
Bulgar wheat feta chopped tomato diced cukes spice it rocks.

Answer 7

How about stuffed peppers with a rissotto rice and some brie on top. Also tesco do a fabulous gruyere, mushroom and leek filo parcels there abou £3.80 for two and are devine I adore them and i'm veggi, I usually eat them with griddled asparagus and baby corn and rosmary potataoes. Marks and spensers do a wide variety or desserts for veggi's even fruit jellies.

Answer 8

a personal fav, would defiantly have to be roasted eggplant, garlic, with some mayo pureed, it makes a Pa-tee, and you can serve it with roasted red skin potatoes, my mom makes this all the time, literally take all the spices you have in your house but if you want the top 5best things, garlic, basil leaves, pepper, salt, and a little secret my mom does, its called vegeta, put the potatoes in an oven safe dish, put them in pain sprinkle some olive oil, on top, cook half way, then put all the spices on, and cook till fully done, its SOooooooo good, they get crispy and delisish and the inside of them is all buttery, and creamy, there's nothing better, we have it with steak, but try the roasted eggplant, or even better, grilled, with a little salt, and olive oil, teehee

Answer 9

Roast vegetables, served on tagliatelle . . .

Roast up onions first, then later on add courgettes, and tomatoes. Crumble over some fresh thyme.

Pile onto the pasta, sprinkle some parmesan over it.

If you want you could mix grated cheese with fresh breadcrumbs and put that on, then flash under the grill.

Heaven! And I'm a carnivore!

Answer 10

FRISEE AND ENDIVE SALAD WITH OLIVE VINAIGRETTS
Serves 6 l Vegan l 30 minutes or fewer

Kalamata olives plus red wine vinegar, garlic and fresh parsley add up to a bold dressing that complements the assertive greens.

Salad
6 Tbs. sliced almonds
4 cups trimmed frisée leaves (12 oz.)
2 heads Belgian endive (8 oz.), leaves thinly sliced
2 stalks celery, cut in thin, 3-inch-long strips

Vinaigrette
3 Tbs. olive oil
1 Tbs. red wine vinegar
1/2 Tbs. fresh lemon juice
1 clove garlic
1/2 cup pitted kalamata olives, coarsely chopped
1/8 cup chopped parsley

1. To make Salad: Toast almonds in heavy-bottomed small skillet over medium heat, stirring often, 5 to 7 minutes, or until golden. Set aside.

2. Combine frisée, endive and celery in large bowl; toss to mix.

3. To make Vinaigrette: Put olive oil, vinegar, lemon juice, garlic and pepper to taste in blender or food processor, and blend until smooth. Add olives and parsley, and pulse to combine.

4. Add dressing to greens, and toss well. Divide salad among serving plates, and sprinkle each with almonds.

then drink nice rose wine with juice from fresh squeezed raspberrys added