Help! Vegetarians coming for Xmas...

M

mariadnoca

Moderator
My SIL, who is serving a traditional Turkey/Ham Christmas dinner for us all, asked me to reach out to all of you as the parents of her son's long time girlfriend parents are coming over too (finally - loooong story there).

She is at her wits end as to what to serve these rather upper crust Vegetarians. She wants to be able to serve something nice + T&T.

Anything tasty/impressive/T&T come to mind??

 
Maria, are they vegans or do they simply not eat meat? If they just don't eat meat, then maybe...

a fish dish (poached salmon can be served at room temp nicely) would be good and some simple readjusting of side dishes that would work well with all three entrees.

If they're vegans, then all I can think of is modifying side dishes so they can partake.

Wouldn't it be nice if they called ahead to say they won't die if they eat meat so please don't fuss for us?!

Merry Christmas!
Debbie

 
Assuming they are vegetarians, not vegans, how about Joe's Spinach Lasagna that is posted above?

It sounds delicious to me, and would be appealing to others as well. You might be able to pre-bake this and reheat while the turkey is resting, Joe?
This is a rich creamy white lasagna from Moosewood collective, great on its own or as a vegetarian option next to a traditional meat and tomato sauce lasagna.

SPINACH BECHAMEL LASAGNE
From Sundays at Moosewood.

For a 4-quart (10x15") pan, serving at least 12. To feed a crowd, a triple recipe fills 4 regular Pyrex (9x13") pans. It can be assembled a day or two before baking and refrigerated, or it can be frozen. Defrost thoroughly before baking and allow a little longer for a chilled dish to cook.)

3 bunches fresh spinach
Salt
1/4 cup olive oil
2 cups chopped onion
2 cloves garlic, minced or pressed through a garlic press
1/2 cup chopped parsley
1 lb ricotta cheese, preferably whole milk
2 eggs
2/3 cup grated Parmesan cheese
1/4 cup chopped parsley
6 cups milk, plus more if needed
cup butter
1 cup flour
Salt, pepper and nutmeg
1 lb. lasagne noodles (or sheets of fresh pasta, if you have the time)
2 cups grated Mozzarella cheese, preferably whole milk
1-1/2cups grated Parmesan cheese

SPINACH: (Original recipe has you simply chop the spinach and stir it into the onions, but it's so much better if you blanch it first). Put a large pot of salted water on high heat. Pull the stems off the spinach backwards and wash in several changes of water. Drain. When water is boiling, add spinach and blanch until just tender, about 3 minutes. Drain quickly and rinse in a colander under cold water to set the color. Squeeze excess water out of spinach with your hands. Chop roughly and set aside.

Saute the onions in the olive oil until tender and translucent, 8-10 minutes. Add garlic and saute 2 minutes more. Add spinach and the 1/2 cup parsley and saute about 5 minutes more. Set aside.

FILLING: Mix together the ricotta cheese, the 1/4 cup parsley and the 2/3 cup Parmesan. Beat in the eggs. Set aside.

BECHAMEL SAUCE: Heat the milk in a saucepan or in the microwave. To make a roux, melt the butter in another saucepan and stir in the flour. Cook, stirring, 3-4 minutes. Gradually whisk in the hot milk. Bring to the simmer, stirring constantly, and simmer for several more minutes. It will be very thick. If it's too thick to stir add more milk. Season highly to taste with salt, pepper and nutmeg. Remove from heat, but stir it from time to time so it doesn't form a skin on top.

ASSEMBLY: Preheat the oven to 350:F. Boil the lasagne noodles in salted water until almost tender. Drain and rinse. Now layer the dish as follows:

1-1/2 to 2 cups sauce
A single layer of noodles, trimmed to fit
1/2 of the spinach mixture
All of the mozzarella
1-1/2 to 2 cups sauce
Another layer of noodles
All of the ricotta mixture
The rest of the spinach
1-1/2 to 2 cups sauce
A final layer of noodles
The rest of the sauce
All of the parmesan

Cover with foil and bake 45 minutes. Uncover and bake 10-15 minutes more, or until bubbling hot and golden brown. Let rest 10-15 minutes before cutting and serving.

http://www.finerkitchens.com/swap/forum1/71708_REC_Spinach_Bechamel_Lasagna__I_was_sure_I_had_posted_this_here_but_when_a_fr

 
Or this one posted by Joe also? REC: WILD MUSHROOM AND THREE-CHEESE LASAGNE

WILD MUSHROOM AND THREE-CHEESE LASAGNE
The combination of ricotta, Parmesan and goat cheese and porcini and shiitake mushrooms makes this classic dish new again. Offer red wine throughout dinner and Italian ice cream and cookies-gelato and biscotti-for dessert.

Sauce
1 7/8-to 1-ounce package dried porcini mushrooms
1 cup hot water

3 tablespoons olive oil
1 medium onion, chopped
12 ounces button mushrooms, sliced
6 to 8 ounces fresh shiitake mushrooms, stemmed, sliced
4 large garlic cloves, minced
1 tablespoon chopped fresh rosemary or 2 teaspoons dried
1/8 teaspoon dried crush red pepper
1/2 cup dry red wine
1 28-ounce can crushed tomatoes with added puree

Filling
2 15-ounce containers ricotta cheese
1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
1/3 cup purchased pesto sauce
2 eggs
1 egg yolk

12 (about) lasagne noodles

20 ounces soft mild goat cheese (such as Montrachet), crumbled

1 tomato, seeded, chopped
Fresh basil or rosemary

For sauce:
Rinse porcini mushrooms briefly under cold water. Place in small bowl. Pour 1 cup hot water over and let soak 30 minutes to soften. Remove mushrooms from soaking liquid, squeezing excess liquid back into bowl; reserve soaking liquid. Chop mushrooms, discarding any hard stems.

Heat oil in heavy Dutch oven over medium heat. Add onion and cook until tender, stirring occasionally, about 8 minutes. Add porcini, button and shiitake mushrooms and garlic. Sauté until mushrooms begin to soften, about 5 minutes. Add rosemary and crushed red pepper and sauté 30 seconds. Add wine. Pour in reserved mushroom soaking liquid, leaving any sediment behind. Increase heat to high and boil until liquid is reduced by half, about 5 minutes. Add canned tomatoes. Reduce heat to medium-low and simmer until sauce is thick, stirring occasionally, about 15 minutes. Season with salt and pepper.

For filling:
Combine ricotta, Parmesan and pesto in medium bowl. Season to taste with salt and pepper. Mix in eggs and yolk. (Sauce and filling can be prepared 1 day ahead. Cover separately and refrigerate.)

Cook noodles in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water to cool; drain.

Oil 13x9x2-inch baking dish. Spread 1/4 of sauce over bottom of dish. Arrange 3 or 4 noodles over, trimming to fit as necessary. Spread half of filling over. Spoon 1/4 of sauce over. Sprinkle with 1/3 of goat cheese. Top with 3 or 4 noodles, trimming to fit. Spread remaining filling over noodles. Spoon 1/4 of sauce over. Sprinkle with 1/3 of goat cheese. Top with 3 or 4 noodles, trimming to fit. Press gently to compact. Spread with remaining sauce. Sprinkle with remaining goat cheese. (Can be prepared 1 day ahead; cover with plastic wrap and refrigerate. Let lasagne stand 1 hour at room temperature before continuing.)

Preheat oven to 350°F. Cover lasagne with foil and set on baking sheet. Bake 35 minutes. Uncover and continue baking until sauce bubbles and cheese melts, about 35 minutes. Garnish with tomato and let stand 15 minutes. Garnish with herbs and serve.

Serves 8.
Bon Appétit
March 1994

http://www.finerkitchens.com/swap/forum13/33_Wild_Mushroom_Lasagna_with_Three_Cheeses

 
Maria - here is some help for you, with T&T recipes...

From past experience I know vegetarians are more used to eating lots of veggie side dishes rather than a main course like a slab or turkey or ham. There are lots of good recipes on the board in T&T – how about one of these – they could be eaten by everyone. Oh, and you might check out Amanada_Illinois’ thread about vegetarian dinner guests :

Wyatt’s Eggplant Casserole
http://www.finerkitchens.com/swap/forum20/14_Eggplant_casserole_Wyatts

rvb’s Eggplant au Gratin
http://www.finerkitchens.com/swap/forum20/24_rvbs_Eggplant_au_Gratin

Kristine’s Wonderful Pilaf (substituting veggie broth)
http://www.finerkitchens.com/swap/forum13/7_KRISTINES_WONDERFUL_PILAF

Pasta with Roasted Vegetables and Garlic Broth
http://www.finerkitchens.com/swap/forum13/17_PASTA_WITH_ROASTED_VEGETABLES_AND_GARLIC_BROTH

Carianna’s Penne, Spinach, Asparagus and Cashew Salad
http://www.finerkitchens.com/swap/forum13/18_Cariannas_o_PENNE_SPINACH_ASPARAGUS_AND_CASHEW_SALAD

Cranberry Raisin Couscous Salad
http://www.finerkitchens.com/swap/forum13/19_Cranberry_Raisin_Couscous_Salad

rvb’s Tortellini with Pistachio Sauce
http://www.finerkitchens.com/swap/forum13/26_rvbs_Tortellini_with_Pistachio_Sauce

Mac’s Mac ‘n Cheese
http://www.finerkitchens.com/swap/forum13/32_Macs_Mac_n_Cheese

Wild Mushroom Lasagna with Three Cheeses
http://www.finerkitchens.com/swap/forum13/33_Wild_Mushroom_Lasagna_with_Three_Cheeses

 
Black Bean Lasagne from Sunset...so Luisa won't have to type it.

Black Bean Lasagne

For a party or the family, lasagne is an ideal dish because it serves a crowd and can be completely assembled up to a day ahead. Here we offer two twists on the traditional beef-and-tomato version. Serve with a green salad and bread.

4 pounds Roma-type tomatoes,
cored and cut in half lengthwise
1 1/2 tablespoons olive or salad oil
2 cloves garlic, minced or pressed
1 cup firmly packed fresh cilantro
(coriander), chopped
10 dry wide lasagne noodles (about 5
oz. total)
3 cans (15 oz. each) black beans,
drained and rinsed
1/4 cup regular-strength chicken broth
1 teaspoon ground cumin
1/2 teaspoon chili powder
2 cartons (15 oz. each) part-skim
ricotta cheese
3/4 pound jack cheese, shredded
about 4 cups)
Salt

Arrange tomatoes cut side up in a 10- by 15-inch baking pan (a few tomatoes can rest on top of each other). Sprinkle evenly with oil and garlic. Bake tomatoes in a 425' oven until well browned, about I'/4 hours. Set aside until cool enough to handle. Peel off and discard skins. Place tomatoes in a colander and press them lightly to drain off watery liquid.

Whirl tomatoes in a blender or food processor with cilantro until smooth. If made ahead, cover and chill up to 2 days. Bring 3 quarts water to a boil in a 5- to 6quart pan over high heat. Add noodles and cook, uncovered, until just tender to bite, about 8 minutes. Drain and immediately immerse noodles in cold water. In a bowl, combine beans, broth, cumin, and chili powder. With a potato masher or the back of a large spoon, coarsely mash beans until liquid is incorporated. In another bowl, mix the ricotta and 21/2 cups of the jack cheese.

Drain noodles; blot dry. Arrange 5 noodles, slightly overlapping, to cover the bottom of a lightly oiled 8- by 12-inch or 9- by 13-inch baking dish. Top with half each of the beans, ricotta mixture, and tomato sauce. Repeat layers to use remaining noodles, beans, ricotta, and sauce. Sprinkle top with remaining jack cheese. If made ahead, cover and chill up until next day.

Bake lasagne, uncovered, in a 3750 oven until top is browned and casserole is bubbling, about 40 minutes (45 to 50 minutes if chilled). Let stand 10 minutes before serving. Add salt to taste. Serves 8. Per serving: 582 cal.; 36 g protein; 25 g fat, 55 g carbo.; 996 mg sodium; 70 mg chol.

 
Sorry, trying that again!

If they aren't strict vegans there's also Vegetarian enchiladas...mix black beans, green chiles, cheese, roasted corn together with enough green chili enchilda sauce to hold it together, roll your enchiladas and do a small casserole of 2-3..they're pretty filling.

I catered a wedding in September where the Maid of Honor was both vegetarian AND wheat intolerant, so all pastas were out, as well as tortillas. I made her a spinach and artichoke heart casserole full of cheeses and sour cream, heated until bubbly and slightly browned.

Let us know what you end up doing!

 
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