Vegetarian suggestion

carol47 · Posted: Sun Dec 16, 2007 1:13 pm Post subject:

I need a recipe for one person for Christmas eve. I am not a good cook, just basic stuff.
I will be at work most of the day so want something really easy but which looks as though I have tried. Everybody else will be having traditional roast turkey.

Thanks
Carol

Chelseagirl · Posted: Sun Dec 16, 2007 3:59 pm Post subject:

This may help......

Taking Care of a Veggie Guest

1. Talk to your guest in advance
First off, find out whether your guest is a vegetarian or a vegan. Vegetarians don't eat meat, poultry, game, fish, shellfish, crustacea or any other product which has been made from slaughtering an animal. They also tend to use free-range eggs. Vegans go a bit further by also cutting out milk, dairy products, eggs and honey.

It's also helpful to remember that vegetarians and vegans, like anybody else, may have food allergies or things that they just don't like. If you're going to cook something special for them, it's well worth a quick chat in advance to make sure that your efforts will be appreciated.

2. Read the labels
If you're not used to shopping for vegetarians, the main things to watch out for are animal fat, gelatine (which turns up in lots of desserts) and animal rennet (which can be used in cheese).

Most supermarket cheeses now use vegetarian rennet, so just make sure you choose one with a label indicating that it is suitable for vegetarians. To avoid gelatine, read the ingredients label or look out for products approved by the Vegetarian Society (including veggie jelly crystals for your trifle). Christmas pudding and mincemeat traditionally contain suet, which is a form of animal fat, but many brands now use a vegetable version which tastes just as good. Other hidden ingredients

3. Make plenty
Whatever you decide to prepare for your veggie guest, allow for a couple of extra portions because the meat-eaters almost always want to try 'just a little'…

4. Unfamiliar ingredients
You should be able to find the ingredients for our recipes in any big supermarket, but if you have difficulty getting hold of the ingredients you find in other veggie recipes, try your local health food shop. They will probably also have a good supply of nuts and dried fruit for everyone to enjoy and can usually be relied upon for some more advice.

5. Keep it separate
If you're having a traditional Christmas dinner, your veggie guests will probably enjoy sharing the roast potatoes, veg and gravy, so cook them in vegetable oil, separately from the meat. Vegetarian gravy granules and mixes are readily available in supermarkets and the majority of stuffing mixes are suitable for vegetarians and vegans, so look out for one that mentions this on the packet.

6. Ready-made options
If you don't want to cook a separate dish, you shouldn't have any trouble picking up a nut roast or other ready-made festive option from the supermarket or health food store. Just bear in mind that some vegetarians love meat substitutes, but others don't enjoy food that looks and tastes like meat - check first to avoid an unhappy guest.

7. Washing it all down
Beers and wines are often fined or clarified with animal products. This process stops the drink from becoming cloudy and because the animal products are not an actual ingredient, they don't have to be mentioned on the label.

Some supermarkets label either the wines themselves or the price tags on the shelf, while others have a list you can consult at the Customer Services desk.

Your local wine merchant or off-licence should also know which of their products are suitable for vegetarians. List of beers and wines approved by The Vegetarian Society

Chelseagirl · Posted: Sun Dec 16, 2007 4:02 pm Post subject:

Main Courses

ABC : DEF : GHIJ : KLMN : OPQ : RST : UVWXYZ
ABC
Alu-Chole with Rice
Artichoke, Green Bean & Pine Nut Risotto
Asparagus Fettucine Stir Fry with Peanut Sauce
Aubergine & Halloumi Rolls - bbq recipe
Aubergine & Tofu Satay
Aubergine, Courgette & Tomato Cob
Aubergine, Potato and Chick Pea Balti
Autumn Casserole with Chestnuts
Baked Mushrooms filled with Spinach, Brie and Walnuts
Black Eyed Bean Hotpot
Black-Eyed Bean Pie - easy
Blind Scouse
Blue Cheese & Peanut Ring
Braised Bean Curd with Garlic and Pepper
Brown Lentil Chilli
Brown Rice Risotto - easy
Bulgar Dolmades
Burmese-style vegetables
Buon Natale Pumpkin Ravioli
Canal Floddies
Carla Lane's Aubergine Bake
Carla's Vegetable Loaf
Cathy Dennis's Wild Mushroom Risotto
Cashew Castles
Cashew Nut Roast
Cashew Nut Roast with Apricot Stuffing
Cauliflower and Carrot Terrine
Cheese & Onion Bread Bake
Chestnut & Pumpkin Seed Croustade Cups
Chilli and lime roulade
Chinese Style Stuffed Peppers
Chunky Nut & Vegetable Roast - easy
Country Garden Cottage Pie
Cous Cous with Spicy Baked Aubergine & Chickpea Stew
Crown Nut Roast with Cranberry Sauce
Curly Kale & Potato Cakes

DEF
Danni Minogue's Spaghetti Neopolitana
Dovedale & Beetroot Layered Yorkshire Puddings
Exotic Vegetable Stir Fry
Fennel Bake
Fresh Egg Pasta with variations

back to top

GHIJ
Galette of Potatoes & Exotic Mushrooms
Golden Vegetable Casserole with Sage Dumplings
Green Lentil & Vegetable Sauce - with several variations
Griddled Marinated Tofu and Portabello Mushrooms Stack
Grilled Vegetable Tian
Indian Aloo Kofta
Indian Aloo Kofta with Spiced Tomato Sauce
Italian Spinach and Ricotta Gnocchi
Jambalaya
Joanna Lumley's Cheese & Lentil Gratin
John Peel's Mushroom Pilau
Lasagne with Chestnuts & Peppers
Leek/Caerphilly Crumble
Lentil Shepherd's Pie
Linda McCartney's Chilli Non Carne

KLMN
Malaysian curry mee with coriander noodles
Margi Clarke's Shirley Poppy Bake
Marinated Halloumi Skewers with Mediterranean Vegetables - bbq recipe
Marinated Tempeh & Vegetable Kebabs - bbq recipe
Mediterranean Omelette
Mediterranean Tian
Mediterranean Tofu Casserole
Michaela Strachan's Corn Roulade
Midwinter Roast
Milanese Roasted Vegetable Lasagne
Mixed Mushroom Casserole - with variations
Mixed Mushroom Stroganoff
Mixed Vegetable Gratin
Moroccan Vegetable Casserole
Moussakas
Mulled Pasta
Mung Bean & Vegetable Cottage Pie
Mushroom & Bean Râgout
Mushroom & Cheese Macaroni - easy
Mushroom & Coriander Gratin
Mushroom Stuffed Peppers with Garlic & Yogurt Sauce
Nigel Hawthorne's Potato & Fenugreek Curry
Noodles & Vegetables in Creamy Cajun Stir Fry
Not just a nut roast
Nutty Stir-fried Vegetable Rice

OPQ
Oriental Vegetable Kebabs with Peanut Dressing - bbq recipe
Pam Ferris's Cashew Nut Stir Fry
Paneer or Tofu & Vegetable Moghlai
Pasta Italienne
Pasta with Garlic, Walnut & Rocket Sauce - easy
Pasta with Lentil & Apricot Sauce
Pasta with Lentil & Red Pepper Sauce - easy
Peanut & Apple Roast
Peanut & Spinach Balls
Peasant's Pot
Peppers Stuffed with Tomatoes & Feta - bbq recipe
Perfect Pasta - with variations
Pinenut & Carrot Roast with Mushroom Sauce
Polenta & Peppers
Polenta with Sicillian Tomato Sauce
Pommes Anna with Pesto
Potato & Leek Roulade with Marmelade Sauce
Pumpkin & Swiss Chard Risotto
Quick Chick Pea Curry
Quorn Roast Stacks

back to top

RST
Rambutan, Pineapple & Tofu Curry
Red Cabbage, Chestnut & Mushroom Sauté
Red Enchiladas
Red pepper & fennel frittata
Refritos
Rich Chestnut Casserole
Roasted Vegetable Layer
Roasted Winter Vegetables with Horseradish & Soured Cream Sauce
Saffron Paella with Marinated Tofu Pieces
Salsa & Guacamole Quesadillas
Saturday Night Curry
Savoury Crumble
Scrumptious Honey Tofu Stir-Fry
Shepherd's Pie
Sin-free Squash 'n' Pepper Stacks
Sizzling Stir-Fry - with variations
Smoked Bean Curd Medallions with Shiitake & Walnut Stuffing
Smoked cheese crepe souffles
Smoked Tofu Paella
Soubise (a French take on risotto)
Spaghetti with Mushrooms, Pistachios & Hazelnuts
Spanish Vegetable Hot Pot
Special sweet and sour sausages
Spiced Lemon & Coriander Quorn
Spiced Spinach & Tofu
Spicy Celeriac Bake
Spicy Noodles with Spring Vegetables & Spicy Peanut Sauce
Spinach & Almond Pie
Spring Vegetable & Potato Bake -with variations
Stuffed Jacket Potatoes
Stuffed Mushrooms
Stuffed Peppers with a Savoury Cashew Sauce
Summer Tagine
Sweet & Sour Broad Beans
Swiss Mushroom Rosti
Tagliatelle with Broccoli & Wild Mushroom Sauce
Tagliatelle in a Fresh Basil & Walnut Sauce
Tagliatelle with Saffron & Mascarpone Sauce
Tandoori-style Paneer Tikka Kebabs - bbq recipe
Tenderstem® Broccoli and Chickpea Frittata
Thai Red Curry
Thai Roast Vegetables
Thai Vegetable Curry with Fragrant Rice
Tofu and aduki filled cabbage leaves
Tofu Burgers
Tofu Kebabs
Tomato & Mozzerella Sauce with Penne & Pine Nuts
Tortilla Beany Bake
Turkish White Beans

UVWXYZ
VegeMince Chilli in Taco Shells
Vegetable Couscous
Vegetable Kebabs with Oriental Dressing
Vegetable Paella
Vegetable Stir-Fry with Cashew Nuts
Vegetarian kievs with Moroccan red cabbage
Veggie Sausages with Lime and Ginger Noodles
Watercress and Blue Cheese Pasta
Wild Garlic Dolmades
Wild Mushroom Stroganoff with Herb Crumb Topping
Winter Wraps with Sweet & Sour Peppers

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Chelseagirl · Posted: Sun Dec 16, 2007 4:04 pm Post subject:

www.vegsoc.org/cordonvert/recipes/
[ More results from www.vegsoc.org ]

Simon · Posted: Mon Dec 17, 2007 9:18 am Post subject:

If you are having yorkshire puds (and assuming you use vegetable oil and not goose fat to cook them - and its a veggie, not a vegan!) just serve filled yorkies.

If you just shred some leek (remember to wash it carefully

) and slowly cook it in a pan with some vegetable oil on a low heat till it is soft and scrummy then mix in some creme fraiche, seasoning and grated cheddar cheese you'll have a simple and tasty filling (for variety chuck in a handful of frozen peas near the end of cooking) that you can stuff into the puds.

I love these, and its even seasonal.
_________________
In this world,
We walk on the roof of hell,
Gazing at flowers
(Matsuo Bashô)

elainem · Posted: Sun Jan 06, 2008 10:10 pm Post subject:

Thanks for that link. Some tasty receipes on there.