Vegetarian Recipe for Christmas Day?

Question

My wife is vegetarian. I want to cook her something nice and "hearty" for Christmas day. She is sick of omelettes and pasta! any ideas? (She likes couscous, and tomato-based sauces)

Answer 1

Butternut Squash and Parmesan Bread Pudding
Serving Size : 6

3 cups (1/2-inch) cubed peeled butternut squash
Cooking spray
1/2 teaspoon salt, divided
1 teaspoon olive oil
1 cup chopped onion
1 garlic clove, minced
2 cups 1% low-fat milk
1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese, divided
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
3 large eggs
2 large egg whites
8 ounces (1-inch) cubed day-old French bread (about 9 cups)

Preheat oven to 400°.
Arrange squash in a single layer on a jelly-roll pan coated with cooking spray. Sprinkle with 1/4 teaspoon salt. Bake at 400° for 12 minutes or until tender. Remove from oven; reduce oven temperature to 350°.

Heat oil in a medium nonstick skillet over medium-high heat. Add onion; sauté 5 minutes or until tender. Add garlic, and sauté 1 minute. Remove from heat; cool slightly.

Combine remaining 1/4 teaspoon salt, milk, 1/2 cup cheese, pepper, nutmeg, eggs, and egg whites in a large bowl, stirring with a whisk. Stir in squash and onion mixture. Add bread, and stir gently to combine. Let stand 10 minutes. Spoon into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 350° for 45 minutes or until pudding is set and lightly browned. cooking Light, OCTOBER 2004
http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=701119&package_id=1114068
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Carrot Souffle
Serves 4-6

6 medium-sized carrots, cleaned
1/4 cup Orange Liqueur
1 cup 2% milk
3 1/2 tbsp. flour
1/2 cup sugar
1/2 tsp. cinnamon
4 eggs
1 stick sweet butter, melted

Cut carrots into sticks. Steam until soft, about 20 minutes. Drain.

Place all ingredients in a blender or food processor, in batches, if necessary. Puree.

Pour into a buttered 1 1/2 quart ovenproof casserole and bake at 350 degrees for 45 - 55 minutes, or until edges are brown and center is firm to the touch. Serve immediately.
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COUSCOUS STUFFED PEPPERS

6 med green, red or yellow peppers (or a mixture of colors)
1/4 c butter or margarine
1 lg carrot, pared, shredded
3 green onions, chopped
1 garlic clove, crushed
1 can (14 oz) chicken broth
1 c uncooked couscous
1/2 c raisins
1/4 tsp ground cinnamon
1/4 tsp dried thyme leaves, crushed

Preheat oven to 350. Cut off & reserve a thick lengthwise slice from sice of each pepper. Remove & discard seeds. Chop reserved pepper slices; set aside.

In skillet, melt butter. Add chopped pepper, carrot, green onions & garlic; saute till tender-crisp, about 3 mins. Add broth; bring to
boil. Stir in couscous, raisins, cinnamon & thyme until well mixed. Remove pan from heat. Cover; let stand 5 mins until liquid is absorbed. With fork stir mixture.

Spoon 3/4 c mixture into each pepper. Arrange peppers in shallow baking dish; pour 1/2 c water in bottom of dish. Bake uncovered 35 mins or until peppers are tender & filling is hot. Serve w tomatoes stuffed w mac N cheese.
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Eggplant Rollatini

1/2 cup chopped fresh basil
1/4 cup toasted pine nuts
2 pints ricotta cheese
salt and pepper to taste
2 medium eggplants, sliced lengthwise into 1/2-inch
1 tablespoon olive oil
2 cups spaghetti sauce
1/4 cup grated parmesan cheese

Combine basil, pine nuts, ricotta cheese, and salt and pepper to taste in medium size bowl. Place bowl in refrigerator.

Coat eggplant slices lightly with olive oil. Place in large saucepan over medium heat, apply pressure to release moisture from eggplant. Remove eggplant sliced when tender. Allow slices to cool to room temperature.

Spread a dollop of ricotta mixture over eggplant; roll up the slice of eggplant. Spoon marinara sauce over each rollati and sprinkle with Parmesan cheese.
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EGGPLANT PARMIGIANA
Serving Size : 8

2 cups seasoned bread crumbs
1/4 teaspoon salt
1/4 teaspoon black pepper
4 eggs, lightly beaten
1 large eggplant
Vegetable or olive oil for frying
3 1/2 cups spaghetti sauce, divided
3 cups shredded mozzarella cheese, divided
1 teaspoon dried basil, divided
1/4 cup grated Parmesan cheese, divided

Combine the bread crumbs, salt, and pepper in a shallow dish; place the beaten eggs in another shallow dish and set both aside. Wash the unpeeled eggplant and cut crosswise into 1/4-inch thick rounds. Dip the rounds in the bread crumbs, then the egg, then again in the bread crumbs. (Depending on the size of the eggplant, more bread crumbs and egg may be necessary.) Lay the rounds flat on a cookie sheet(s) and chill for 30 minutes. Heat about 1/8 inch of oil in a large skillet. Fry the eggplant rounds until tender and golden on both sides. Add more oil when necessary. Drain on absorbent paper towels. Preheat the oven to 350 degrees.

Coat a 9" x 13" baking dish with nonstick vegetable spray, then place 1/2 cup of the spaghetti sauce over the bottom of the dish. Arrange a layer of the eggplant over the sauce, then pour one cup of sauce over that. Cover with a cup of mozzarella cheese, then sprinkle with basil and parmesan cheese. Repeat with two additional layers and bake for 30 to 40 minutes, or until the cheese is melted and light golden.
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BUTTERNUT SQUASH RISOTTO
Can be prepared in 45 minutes or less.

1 small butternut squash (about 1 1/2 pounds)
1 3/4 cups chicken broth
1/2 cup water
1 small onion, chopped (about 1/2 cup)
1 large garlic clove, sliced thin
1 1/4 teaspoons minced peeled fresh gingerroot
3 tablespoons unsalted butter
1/2 cup Arborio or long-grain rice
1/4 cup dry white wine
2 tablespoons chopped fresh chives

Garnish: chopped fresh chives and Parmesan curls shaved with a vegetable peeler from a 1/4-pound piece of Parmesan at room temperature

Preheat oven to 450°F.
Halve squash lengthwise and discard seeds. Peel one half and cut into 1/4-inch dice. Put remaining half, cut side down, in an oiled shallow baking pan with diced squash and season with salt and pepper. Bake squash in middle of oven, stirring diced squash occasionally, until tender and browned lightly, 15 to 20 minutes. Holding halved squash in a kitchen towel, scoop out flesh and chop coarse.

In a saucepan bring broth and water to a simmer and keep at a bare simmer.

In another saucepan cook onion, garlic, and gingerroot in butter over moderately low heat, stirring, until softened. Stir in rice and cook over moderate heat, stirring constantly, about 1 minute. Add wine and cook, stirring, until absorbed. Stir in 1/4 cup broth and cook, stirring constantly, and keeping at a simmer throughout, until absorbed. Continue simmering and adding broth, about 1/4 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until about half of broth has been added. Stir in diced and chopped squash and continue simmering and adding broth in same manner until rice is tender and creamy-looking but still al dente, about 18 minutes. Stir in chives and salt and pepper to taste.

Spoon risotto into 2 shallow serving bowls and garnish with chives and Parmesan curls.

Serves 2.
Gourmet October 1995

Answer 2

Christmas dinner is easy. Just think of all the different winter veggies that can be roasted and steamed.

We're having a camerbert cheese in a tomato bread parcel, we practiced this week. Shallow fry peppers, red onion, mushroom etc. Make a tomato bread dough, proove it, wrap the cheese and all the veggies in the dough and bake. It fantastic.

With a lot of roasted veggies...

I also find a couple of bottles of wine are required.

Answer 3

Roast Potatoes

Ingredients

2 medium potatoes per person
garlic
sunflower oil
salt


Peel the potatoes and chop them in half. Put them in a saucepan and cover with boiling water. Bring back to the boil and simmer for 10 minutes.

Meanwhile preheat the oven to gas mark 7 or 200 degrees. Take a roasting pan and cover the bottom with a thick layer of sunflower oil. Put in the oven to warm up.

Once the potatoes are cooked drain. Toss them in the colander or gently rub them over with a fork to texture the outsides.

Take the hot oil out of the oven and carefully pour the potatoes into it. Use a spoon to cover them all in oil. Add 1 clove of garlic per person (peeled but not chopped) to flavour the oil and give the potatoes some flavour.

Cook for 1 hour (or longer if you like them really crispy). Every 15 minutes remove the pan from the oven and turn the potatoes over in the oil to make sure they get crispy all over.

Once they are cooked remove from the pan and lightly salt.

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Spicy Red Cabbage

Ingredients

1 small red cabbage
2 large onions
2 large English apples
1 clove garlic
1 tablespoon wine vinegar
1 heaped tablespoon cinnamon
1/2 teaspoon nutmeg
vegetable oil
salt
freshly ground black pepper
knob of vegetable margarine

Finely shred the cabbage and boil for 20 minutes until soft.

Meanwhile finely chop the onions and fry in some vegetable oil until it starts to soften. Then add the garlic (which needs to be minced or finely chopped) and the apple (which should be peeled, cored and thinly sliced). Cook until the apple is soft.Then add the wine vinegar, spices and season.

Once the cabbage is cooked add the ingredients together. Taste and add more salt and pepper if necessary. It is best left for the flavours in infuse.

Warm up before serving adding an extra splash of vinegar and a knob of margarine.
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Roasted Vegetables

Ingredients

parsnips
red pepper
yellow pepper
corgette
onions
vegetable oil
garlic
salt


Use a selection of vegetables which are delicious roasted such as parnips, peppers, corgettes, onions etc.

Cube all the vegetables up into the same sized pieces and put in a roasting pan. Add enough oil to coat them all and season them with crushed garlic and salt. Make sure that you mix them up well so they are all evenly coated with oil.

Put them into a hot oven (200c) until golden brown. (they take about 30-60 minutes) Check regularly to make sure vegetables are still coated with oil and turn them to make sure they are evenly browned.

Answer 4

My favorite is tater tot casserole. Place tater tots in the bottom of a baking dish making sure they cover the bottom good. Add chopped broccoli, cauliflower and shredded carrots spreading over the top of the tater tots evenly. Pour cream of mushroom soup and spread over the top. Take 16 oz of sour cream and mix with ranch dressing mix. Spread this evenly over the top. Top with cheese. Bake @ 350 for about 90 minutes or until you can see the soup/sour cream mixture bubble all around the edges and the cheese melts good. Don't overbake, cheese will be browned. Enjoy!

Answer 5

Chickpea and Broccoli Tagine
by Celia Brooks Brown
from Great Food Bites
http://www.uktvfood.co.uk/index.cfm?uktv=recipes.recipe&iID=529655

A peasant-style stew, mild and satisfying - though a dab of fiery harissa finishes it off perfectly...

Servings: 4
Level of difficulty: Easy
Preparation Time: 15 minutes, plus 20 minutes soaking
Cooking Time: 20 minutes

Ingredients
For the wheat
150g bulgar wheat
300ml boiling water

For the stew
4 tbsp Olive oil
2 medium Onions, finely chopped
3 plump garlic cloves, chopped
1 tsp cumin seeds
1 x 2.5 cm cinnamon stick, (optional)
3 tbsp Coriander, chopped
3 tbsp Parsley, chopped
150g Broccoli, chopped
2 x 400g cans Chickpeas, with liquid (do not drain)
fine sea salt and freshly ground black pepper
Harissa, to serve (optional)

Method
1. Put the bulgar wheat in a bowl and pour boiling water over to cover. Leave to swell for 20 minutes, before draining if necessary. With a fork, fluff up and separate the grains. While the wheat is soaking, cook the stew.

2. Heat a deep, heavy-based pan over a moderate heat and pour in the oil. Fry the onions until soft and translucent. Add the garlic, cumin seed and cinnamon stick (if using) and cook for about a minute, until fragrant.

3. Add the herbs, broccoli and chickpeas with their liquid, and season with salt and pepper. Cover and bring to the boil, before lowering the heat to a simmer. Cook for about 15 minutes, stirring occasionally.

4. Serve the stew hot with the bulgar wheat and an optional dab of harissa.

***


Caramelised Onion and Lentil Wellington
by Celia Brooks Brown

Rich golden pastry - a perfect centrepiece for your dinner table.
http://www.uktvfood.co.uk/index.cfm?uktv=recipes.recipe&iID=516620


Servings: 4
Level of difficulty: Easy
Preparation Time: 30 minutes
Cooking Time: 45 minutes

Ingredients
150g red lentils
400ml water
1 pinch salt and fresh ground black pepper
2 tbsp Olive oil
450g onion, (about 3 medium), chopped
1 tbsp Sugar
1 large unwaxed lemon, finely grated zest and juice
1 tbsp Rosemary, chopped
375g pre-rolled, ready-made puff pastry
1 egg, beaten

Method

1. Place the lentils in a small pan and add water. Bring to the boil and cook, stirring frequently, until soft, about 15 minutes. You may have to add a tiny bit more water while cooking if they seem to be too dry, but don’t add too much as the lentils should be thick. The resulting consistency should be like thick porridge. Stir some salt through the lentils and remove to a bowl. Cool and chill to firm up the lentils.

2. Heat a frying pan over a moderate flame and add the oil. Fry the onions, stirring frequently, until they start to turn golden. Add the sugar and cook until well caramelised. Preheat the oven to 220C/gas 7.

3. Stir the onions through the lentils, adding the lemon rind and juice, rosemary , and black pepper. Taste for seasoning. The mixture can be chilled and stored for up to 48 hours at this stage until ready to cook the Wellington.

4. Lay the pastry flat on a baking sheet. Spoon the lentil mixture down the middle in a thick sausage shape, leaving a border at each end. Wrap the pastry around the filling and press the edges firmly together. Seal the ends of teh Wellington. Roll the pastry over so the seam is underneath. Brush with beaten egg, then slash with a sharp knife several times diagonally.

5. Bake for 20-25 minutes, or until deep golden and puffed all over. Cool for a few minutes before slicing.


Cheers & happy holidays!

Answer 6

You can buy won-ton wrappers, they are in the refridgerated produce section of grocery stores next to tofu typically. You can press the won-ton wrappers into the holes of a cupcake tin so they form little won-ton cups and put cream cheese/ cheese/ veggies in it. I'm vegan but this is something my aunt swears by for all the baby showers she throws. Sorry that I don't have a recipe for you...

Answer 7

Parsnip gratin. Boil 1kg parsnips (peeled + chopped) until soft. Fry 2 onions in butter until soft then add the boiled parsnips and mash. Place in greased dish and top with breadcrumbs and cheese or cornflakes and cheese and bake in the oven until golden and bubbly. Goes very well with traditional Christmas sidedishes.

Answer 8

lentils baked with chopped onions, garlic, carrots and grated cheese. It looks similiar to stuffing. It is delicious hot or cold. We serve it with a tomato sauce, runner beans and jacket potatoes. A couple of cousin's are vegetarian and they love it.

Answer 9

I'm a vegetarian as well. :)
I understand her very well, it is difficult to find a source of protein that tastes good but trust me there is plenty of recipes and tasty veg. food out there...not only salads like most of people think veg. only eat.

There are to brands I buy (in your regular grocery store) soy base products:
http://www.lightlife.com/veggieburger.html

http://store01.prostores.com/servlet/veggiepatch/Detail?no=20

Both tastes so good. When other people are eating hot dog i also eat!...they taste really really good, specially the jalapeno (veggie patch).

Anyways...Light life has packages of: Burgers, Turkey slices, Bologna, ground beef, chicken nuggets, chicken strips...and so on...you name it!
it tastes the same as the real thing (I became a vegetarian 14 years ago) and you cook it in the same way as you would cook regular meat!...flavor is good and source of protein is amazing...the burger only has 16g of protein!...Everything is soy based! Good luck!

Answer 10

I made this nut loaf (kind of like meat loaf) for thanksgiving which was pretty good, especially with some vegetarian gravy.

Here's the links:
http://vegweb.com/index.php/topic,7406.0.html - Nut Loaf
http://vegweb.com/index.php?topic=12302.0 - Gravy recipe

Answer 11

do everything apart from turkey and maybe stuff a pepper with tomato and couccous or stuff something else