How can I make a good food for my uncles girlfriend who isn't a meat eater in a family of meat-eating hicks?

Answer 1

That would all depend, is your Uncle's Girlfriend a Vegan or Vegetarian? You could always ask her for suggestions. I have been a Vegan for 4 years and still have people ask me what I like to eat that they could make me. I would much rather be asked than be put in a situation where I have been made a special meal and still not able to eat it because It contains an animal product that most would not recognize as an animal product. Best bet would be to ask, that way no one is put in an uncomfortable situation.

Answer 2

You do need to find out ahead of time if this woman is vegan or vegetarian, and if she's vegetarian, if she's lacto-ovo (dairy and egg). Once you've done that, I'd suggest find a veggie version of something that is familiar to your omnivore guests. I'd suggest lasagna, chili, any number of casseroles, etc. I'm listing some websites that you can check.

The basic idea, though, is that everyone will be comfortable with the way something looks and that it will have a very similar taste and texture, without using meat. You can find veggie products that replace the texture and flavor of meat in many supermarkets, generally in the produce section. Or, do your shopping for that part of the meal in a natural food store.

Omnivores actually do eat a number of dishes that are veggie or can be very easily changed to veggie, so this is not as big of a problem as you seem to believe. It's pretty simple, actually, not something big and scary.

Answer 3

The easiest things to make are Mexican and pasta.
Just make sure you use beans with no lard. That is very easy to check for on the label. Leave out any meat.
Make pasta as you normally would, just without meat. Tomato or pesto sauce with veggies and noodles.

Answer 4

Make your meal as you would any other family meal and just add a dish like the meatless lasagna or eggplant parmesan. Risotto is a meal. Stuffed peppers, artichokes, pumpkin soup, all are hearty enough dishes to stand alone at any table.

Answer 5

Make a pan of vegetarian lasagna

Answer 6

meatless lassanga
vegetarian tacos (use a meat free substitute)
pasta, make sure the sauce has no meat
salad

Answer 7

Quesadillas!!!
Pasta & Salad.

Answer 8

Baked beans(with no bacon) and corn bread.Yum!

Answer 9

i have been a vegan since i wa born and this recipe is really good. my family loves it.
thai food:
INGREDIENTS:
YELLOW CURRY SAUCE:
2 cans good-quality coconut milk
1/2 tsp. fenugreek
1 tsp. coriander seeds
1 tsp. black mustard seeds
1-2 green or red chillies, de-seeded (or leave seeds in for a spicer curry)
1 Tbsp. ground cumin
1/2 tsp. turmeric, dried, OR 1 thumb-size piece fresh turmeric, peeled and sliced
3 cloves garlic
1 thumb-size piece galangal or ginger, peeled and sliced
1 stalk lemongrass, sliced thinly (or purchase already prepared in the frozen section of your local Asian grocery store)
1/2 onion
3 Tbsp. fish sauce, vegetarian fish sauce, or soy sauce/tamari
1 tsp. shrimp paste (if vegetarian, substitute 1 tsp. dark soy sauce)
approximately 1 cup fresh coriander, including the stems
2 Tbsp. brown sugar (or substitute honey or xylitol)
juice of 1/2 lime
2-3 kaffir lime leaves, frozen or dried (find these at your local Asian grocery store)
VEGETABLES (choose from any of the following, or add your own ingredients)
1 can fava beans or chick peas
approximately 2 cups bok choy, baby bok choy, or Chinese cabbage, chopped
4-6 shiitake mushroom, sliced
red, green, or yellow bell pepper, sliced
1/2 japanese eggplant, sliced (leave skin on)
1 large carrot, sliced
1 cup broccoli
1 cup cauliflower
1 cup fresh basil, roughly chopped if the leaves are large (for garnish)
Other Ingredient:
canola or other vegetable oil for stir-frying
PREPARATION:
Place 1/2 can of the coconut milk (reserve the rest for later) plus all other sauce ingredients in a food processor. Process well. You now have a homemade yellow curry paste.
Place 2 Tbsp.
canola or other oil in a wok or large frying pan over medium to high heat. Add the curry paste and gently stir-fry for 1 minute, or until fragrant.
Add the other 1/2 can of coconut milk and stir. Now add those vegetables that require the longest cooking time, such as the carrots, mushrooms and cauliflower. Stir well and bring to a simmering boil. Turn down heat to medium, cover, and cook for 5 minutes.
Add the second can of coconut milk plus the bell pepper(s), japanese eggplant, and beans. Stir well and cover, allowing to cook for another 5 minutes.
Lastly, add the broccoli and bok choy/Chinese cabbage. Stir well and cook for another 2 minutes, or until broccoli is bright green and cabbage has softened.
Remove from heat. Do a taste test. If the sauce is too bitter, add 1-2 Tbsp. more brown sugar, and/or 1 Tbsp more fish sauce/soy sauce (use the fish/soy in place of salt).
Sprinkle with fresh basil and serve with plenty of Thai jasmine-scented rice (white or brown). This dish also works well served with white or whole-grain couscous, or white/whole-grain basmati rice.
(it will come out green and do not use meat and put in paneer)

thai noodles

INGREDIENTS:
1 pkg. fresh flat rice noodles (approx. 12 oz.)
3-4 Tbsp. heart-healthy oil for frying
1-2 tsp. dark soy sauce
1/4 cup vegetable broth
2 tsp. vegetarian fish sauce (or substitute regular soy sauce)
3 cloves garlic, minced
1 thumb-size piece galangal (or ginger), grated
2 shallots, sliced thinly
1/2 cup wheat gluten "beef" strips
1 head broccoli, cut into florets
4-5 fresh shiitake mushrooms, sliced
3 spring onions, sliced
1/2 to 1 cup cabbage, cut in long, very thin slices
2 cups fresh bean sprouts
1/2 cup fresh basil leaves, torn (or left whole if small)
1/2 cup fresh coriander
optional: 1 red chilli, sliced finely and de-seeded
PREPARATION:
If the noodles are cold, you may want to briefly warm them in the microwave or in a steamer (about 1 minute). Gently separate the noodles by pulling them apart. Tip: With this type of noodle, it's nearly impossible
Most chefs allow the noodles to remain in thinner clumps. Set aside.
Prepare all other ingredients for stir-frying. Pour 2 Tbsp. oil in a wok or frying pan over medium-high heat. When hot, add the noodles plus 1/2 tsp. to 1 tsp. dark soy sauce. Stir fry quickly and constantly (but gently) for 1 minute, or until noodles become soft. They should be dark in colour from the soy sauce. Slide these onto a plate and set aside.
Using the same wok or frying pan, add the rest of the oil. Then add the garlic, galangal (or ginger), shallots, mushrooms, and wheat gluten. Stir-fry 1-2 minutes, adding some broth to the pan when it gets too dry.
Add broccoli, spring onions, and cabbage. As you stir-fry, add the rest of the broth plus the fish sauce, and 1/2 to 1 tsp. dark soy sauce (enough to turn the vegetables dark). Stir-fry 1 minute, or until cabbage and broccoli have softened and pan is fairly dry.
Add the bean sprouts plus the noodles to the wok/pan. Turn down the heat and gently stir-fry to mix.
Do a taste test - if not salty enough, add a little more dark soy sauce and/or fish sauce.
Remove from heat and add most of the basil and coriander, plus the red chilli (if using). Toss gently to mix. Place on a platter or in a large bowl and sprinkle the remaining herbs overtop. Serve with Thai chilli sauce on the side, and enjoy!
(do not use the fish sauce or the beef strips. it will taste really good, i tried these recipes personally. )