What should I make for dinner...our guests are vegetarians (they do eat dairy and eggs)?

Question

They are not Vegan and as stated above, they do eat dairy and eggs.

Answer 1

I tried to find something a little different then the usual pasta or veggie stir-frys. It takes a little work but your guests will love it.

Stuffed Shells with Herbed Zucchini

Stuffed Shells
24 uncooked jumbo pasta shells
Tomato Sauce:
4 cups canned crushed tomatoes
1 medium yellow onion, sliced (2 cups)
4 medium cloves garlic, crushed
Grated zest from 2 oranges
1 teaspoon sugar (optional)
Salt and freshly ground black pepper to taste

Stuffing:
2 cups nonfat ricotta cheese
1/3 cup crumbled gorgonzola cheese
2/3 cup chopped fresh parsley
1/3 cup walnut pieces
1/4 cup grated pecorino cheese

Bring a large pot filled with 3 to 4 quarts water to a boil. Add shells and boil 10 minutes. Place tomatoes, onion, and garlic in a medium-sized saucepan. Grate orange zest over sauce. Simmer, covered, 10 minutes. Taste and add sugar, if needed. Add salt and pepper to taste. To make the stuffing, mix together ricotta, gorgonzola, parsley, and walnuts. Drain shells in a colander and let cool a few minutes.

Fill each shell with stuffing and place in a 13 x 9-inch ovenproof serving dish or on a baking tray in a single layer. Spoon sauce over top and sprinkle with pecorino cheese. Place in broiler 5 minutes. Remove and cover with aluminum foil until you are ready to serve.



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Herbed Zucchini
1 pound zucchini, thinly sliced (4 cups)
1/4 cup water
2 teaspoons olive oil
2 medium cloves garlic, crushed
2 teaspoons dried rosemary
Salt and freshly ground black pepper to taste

Preheat boiler. Line a baking tray with aluminum foil. Mix water, olive oil, garlic, and rosemary together in a small bowl. Add zucchini and toss to combine. Spoon zucchini and sauce in one layer on baking tray. Place in broiler about 5 inches from heat. Cook 5 minutes. Add salt and pepper to taste. Remove and serve with stuffed shells

SHOPPING LIST:

2 medium oranges
1 small bunch fresh parsley
1 pound zucchini
1 small package crumbled gorgonzola cheese (2 ounces needed)
1 small piece pecorino cheese (1 ounce needed)
One 16 ounce container nonfat ricotta cheese
Two 28-ounce cans crushed tomatoes (36 ounces needed)
One 12-ounce box jumbo pasta shells
One 2-1/2 ounce package walnut pieces (1-1/2 ounces needed)

STAPLES:


Garlic
Yellow onion
Olive oil
Dried rosemary
Sugar
Salt
Black peppercorns

Answer 2

Wild Mushroom Risotto. takes 40 mins
20g pack of dried mushrooms (any wild ones that you want)
150ml (1/4 pint) boiling water
cooking oil spray
1 onion chopped finely
2 garlic cloves crushed
350g risotto rice
100ml white wine
200g baby button mushrooms
2 pints veg stock
small bunch fresh parsley
salt and pepper
50g parmesan cheese to serve

place the dried mushrooms in a bowl with the boiling water and soak for 25 mins.
Heat a large saucepan, spray with oil and stir fry the onion and garlic until soft.
Add the rice and stir to mix well, then add the wine. Drain the dried mushrooms, reserving the water, and chop into small pieces. Strain the water through a sieve and add to the risotto with the dried and button mushrooms.
Add the stock in small quantities, cooking and stirring until all absorbed.
Check the seasoning and stir in the parsley. serve with the parmesan sprinkled over the top.
Hope this helps.

Answer 3

If I still ate eggs etc. I would want to make fake chicken Alfredo using pasta, Alfredo sauce, broccoli and the fake chicken strips from Morning Star farms. You can find the green bag in the freezer section of most large grocery stores.

You really don't even need the *chicken*, the broccoli would be delicious enough.

And maybe a fancy salad or some cheesy garlic bread.
:)

Answer 4

Take a frozen bag of califlower and saute it in a skillet with a little of oil for about 5 minutes then add on chopped onion to that and cook about 5 minutes then take 1 cup of veg. stock and 2 cans of stewed tomatos and cook about 20 minutes so the califlower is cooked and serve over spagetti. Serve with a salad

Answer 5

Vegetarian Pasta

Mary Feichtel of Binghamton, New York adds a can of beans to noodles to create this fast, flavorful lunch fare. 'You can use any type of pasta you have on hand to make this filling dish,' she notes."

INGREDIENTS
1 (15.5 ounce) can great northern beans, rinsed and drained
2 cups hot cooked angel hair pasta
3 tablespoons butter or margarine
1/4 teaspoon garlic salt
1/4 cup shredded Parmesan or Romano cheese
Minced fresh parsley
DIRECTIONS
Place beans in a microwave-safe dish; cover and microwave on high for 2 minutes or until heated through. Place pasta in a serving bowl. Add butter and garlic salt if desired; toss until butter is melted. Add beans and cheese; toss to coat. Sprinkle with parsley. Serve immediately.

Serve with a side salad and breadsticks

OR

Vegetarian Spaghetti

INGREDIENTS
1 (16 ounce) package spaghetti
1 cup chopped onion
1/2 cup chopped celery
1 teaspoon garlic powder
3 tablespoons vegetable oil
1 (26 ounce) jar meatless spaghetti sauce
1 (16 ounce) can garbanzo beans or chickpeas, rinsed and drained
1 (14.5 ounce) can diced tomatoes with garlic and onion, undrained
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried oregano
1 bay leaf
1/4 cup grated Parmesan cheese
DIRECTIONS
Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the onion, celery and garlic powder in oil until tender. Add the spaghetti sauce, beans, tomatoes, sugar, salt, oregano and bay leaf.
Bring to a boil; cover and simmer for 10 minutes. Discard bay leaf. Drain spaghetti; top with sauce and Parmesan cheese.

Answer 6

Some vegetarians do eat dairy but vegans do not so you will have to check into that. If they are not vegan then I would make a vegetable lasagne and serve with salad and garlic bread.

Answer 7

I really like open faced roasted veggie sandwiches done on French bread with a bit of mushroom tomato sauce and melted mozzerella cheese. We use thinly sliced eggplant, portabello mushrooms, zucchini, green peppers, onions, asparagus and a little fresh crushed garlic on ours.

Answer 8

Pasta. Eggplant Parm. Salad.

Some vegetarians eat dairy some don't. You can ask them?

Answer 9

u should fix like a breakfast meal with eggs panckes and other things like that

Answer 10

http://southernfood.about.com/od/lasagnarecipes/r/blbb571.htm

Spinach Lasagna

My son loves this dish!