Vegetarian Meals

[Michelle]

My dh has a good friend from work who is Indi/Hindi (from India and Hindu) He is of course vegetarian.

We've invited him for dinner with his long term girlfriend. Dh asked me to make several of the bean based meals we eat, just meatless, but they don't sound right for entertaining a friend and his girlfriend for the first time.

I am SEVERELY allergic to nuts, and moderately allergic to rice, so it feels very tricky to come up with a good meal. I am planning a wonderful dessert...apple cobbler with vanilla ice cream (becuase I still have 2 buckets of "sauce or pie" apples.

So all those words and I'm really asking, what are some simple yummy vegetarian meals?

[Gitel in nj]

I make a delicious pasta and chick pea meal that my husband begs for and that we have served to guests. I also make a roasted squash and polenta meal that is :yum:

Let me know if these interest you...right now it is late and I am going to bed. If you would like them, I will type them up tommorow.

Good night.

[Michelle]

Oh those sound great! I have a butternut squash sitting on my counter right now, and could pick up other varieties on Friday :) And I LOVE chickpeas!

TIA Gitel!

[LillianD]

Yummm, I'm getting hungry reading this!

If you are getting chickpeas, you might want to make hummus and serve it with sliced up pita bread.

[Michelle]

bump, please?

[Gitel in nj]

I'm back.

I am going to assume you want these recipes for 4.
They are recipes that I have created, so if you want to fiddle a little for your own tastes, go right ahead.

Butternut Squash and Polenta

Peel and Seed one butternut squash. Preheat oven to 375. Cut remaining flesh into 1/2" to 3/4" dice. Mix with about 1 tablesp. EVOO. Put in single layer onto roasting pan and season to taste with sea salt, fresh grind pepper and thyme. Start checking squash after about 15 minutes. It is done when it is tender and starts to pick up some color. Stir it around everyonce in awhile.

While the squash is cooking slice fresh mushrooms (about 10 oz), you can use any kind of mushroom you like. Slice one leek (white and light green part only). Start sauteing mushrooms in 1 tblsp EVOO after about 6 minutes or so add the sliced leeks, some minced garlic, salt and pepper to taste. Mushrooms are done when they are golden brown, and the leeks are softened.

Leave the mushroom/leek mixture in the pan turn off the heat.

Finely chop enough parsley to make about 1/4 cup--set aside.

Make enough polenta for 4 people, I use Arrowhead Mills white corn grits (you can read about it here (http://www.amazon.com/Arrowhead-Mills-White-Grits-24-Ounce/dp/B000KPW8PK). When the polenta is done stir in about 1/4 cup fresh grated parm (if your guest does not eat cheese you can skip), and 1 clove finely chopped garlic.

Right before you are ready to serve put the squash in the pan with the mushroom leek mixture, turn on the heat and toss till heated through. Add a little red pepper flake to the mixture if you like, and also reseason if you think it needs it.

Add the half the parsley to the mixture and toss.

To serve: Put polenta in a bowl, top it with squash/mushroom mixture, top each serving with a drizzle of evoo, a spinkle of the remaining parsley and a shaving of parm.

Dig in! :yum: By the way, if you are not serving to vegetarians you could dice up a chorizo sausage and saute it with the mushrooms and leeks. It gives it a very nice zing.



Chick Peas and Pasta

Cook enough small pasta for 4 people-I like orichetta, little shells, or gemeli--you could also use farfalle, but I would stay away from ziti or spaghetti. When you drain the pasta save about 1/2 cup of the cooking water. If you cook the pasta in advance mix in some evoo to keep it from sticking.

Drain 2 15 oz cans of Goya Chick Peas (I think Goya is the best brand of canned beans)

Add 1-2 tablsp. evoo to pan and add chick peas, cook, stirring untill they start to pop. Add 2 cloves finely chopped garlic and stir around. To the pan add chopped sundried tomatoes pretty finely chpped (about 1/3 cup), pepper, salt and finely minced fresh rosemary to taste (just gotta use your judgement). Stir around. You could also add about a half cup chopped brocollini (baby brocolli) if you want--or you could omit the tomatoe and thyme and just use more brocollini(about 1.5 bunches).

To the pan of veggies add another 1-2 tablesp. of evoo, the pasta cooking water as needed, (you can add chicken broth, if your guest can have it ) toss, then add the pasta, toss till well mixed. Season as needed, perhaps adding some red pepper flakes to taste. Serve to your guests in a bowl topped with parm.


Since these recipes are kind of cook as you go, you might want to test them out before hand to see how it goes. You might need to add something or delete something for your taste.

Hope this helps.

By the way, if you check out yesterdays NY Times in the cooking section they had several recipes taht might suite your needs (with real recipes).

Good luck!

[Michelle]

Thank you Gitel! They sound :yum:

[Gitel in nj]

Your welcome--let us know how it goes!