Nonvegetarian Family Members are coming for a visit...?

Question

What should we serve? They will be here 3 days. I want stuff that is easy to prepare (or can be prepared in advance). I was thinking lasagne and enchiladas. But I'm stuck on the third day. My husband suggested that we eat meat while they are here. I don't want to and do not want to cook meat. (They are staying in a hotel nearby, so breakfast won't be an issue and we will likely be out and about at lunchtime).

Answer 1

I don't think you need to serve meat to your guests.  Your ideas are terrific.  How about eggplant parmesan, pasta primavera, or grilled portobello mushrooms on the third night?

Answer 2

http://www.your-vegetarian-kitchen.com/h... has awesome vegetarian and vegan recipes that will knock their socks off and in some instances they won't even know that they are not eating what they are used to. There are incredible offerings under Cooking with Wine, (non-alcoholic wine) and under All About Tofu -- Our Tofu Recipes.

Maryland NOT Crab Cakes

*A Mid-Atlantic Classic with a (V) Twist

Boil 3 Lbs. peeled Potatoes in Filtered or Spring Water. Pour off water. Place potatoes in a large basin or bowl.

Add:

2 Lbs. Washed Yukon Gold Potatoes

1 Large Cauliflower cut into Flowerets Blanched

1 Package Firm Tofu

1 Cups Old Fashioned Dry and Uncooked Rolled Oats

2 – 3 packages Barbara’s Dehydrated Potato Flakes

1/4 Cup Frontier Vegetarian Chicken Stock Powder

⅛ Cup Granulated Onion

1/4 tsp. Cayenne Pepper

1 Cup total Minced Carrot, Red and Green Bell Peppers, Zucchini, Yellow Squash

Sea Salt and White Pepper to taste

Coating:

3/4 cup Barbara’s Potato Flakes

2 Tbs. Granulated Onion

1/4 cup dried Parsley Flakes

Organic Canola Oil sufficient to fry the cakes

Boil washed Yukon Gold Potatoes in Reverse Osmosis filtered or Spring Water. Drain. Place potatoes in a large basin or bowl. Wearing clean rubber gloves coarsely mash potatoes with your hands. Blanch* 1 head cauliflower flowerets.

Crumble cauliflower into the potatoes and dry uncooked oatmeal being careful not to lose the "crablike" texture of the cauliflower stem. Add 1 cup minced carrots, zucchini, yellow squash, red and green peppers. Add potato flakes until the mixture is firm but not stiff.

Pour onto a pie plate 3/4 cup potato flakes, 2 Tbs. granulated onion and 1/4 cup dried parsley flakes. Mix by hand.

Using a spring action #20 Ice Cream Scoop, make balls of the potato mixture; flattening them while maintaining their circular shape. Dredge in the potato, parsley and granulated onion mixture. Fry until golden in canola oil.

Serve with Tarter Sauce:

1 Cup Nasoya Nayonaise

1/4 Cup Cascadian Farm or Heinz Sweet Pickle Relish

Dash Cayenne or to taste

Squeeze of fresh Lemon Juice

The "Not Crab Cakes" freeze well and can be made in advance. A delicious "non-fish" course, they are quite nice plated on a platter, garnished and served on a buffet also.Also great served with a Well Dilled Béchamel – See SaucesAdd 1 Tbs. minced fresh dill and a dash of cayenne to the Béchamel white sauce. Also a squeeze of lemon. For a great variant use Dill Pickle juice as half of the liquid in the Béchamel.

2 Tofu Rancheros (V)

Great for Breakfast, Brunch or Sunday Night Supper

1 Package Firm Tofu

2 Tbs. Extra Virgin Olive Oil

1 tsp. Chopped Fresh Garlic

1 Cup sliced Button Mushrooms

1 small Onion sliced stem to stern

1/4 Cup each Red, Green and Yellow Peppers cut into chunks

1 handful Grape Tomatoes

1 Tbs. Turmeric

1 tsp. Chili Powder

Salt and Pepper to taste

Splash Shoyu

Five grains Black Salt* (optional)

*Black Salt is available at Indian Grocery Stores. It has a high Sulfa content so you will need to use only as much as fits on the tip of a sharp knife. It is the Sulfa content that pulls the tofu into the familiar smell and taste of ‘egg’.

In a frying pan sauté 1 Cup sliced button mushrooms with freshly chopped garlic in Extra Virgin Olive Oil until golden. Remove from the pan and reserve. Next add to the pan 1 small onion sliced thinly from stem to stern, and half each of red, yellow and green peppers cut into small chunks. Sauté until the peppers are soft and the onion has becomes transparent. Add a handful of whole grape tomatoes. Stir.

Add 1 Tbs. Turmeric and 1 Tsp Chili Powder, and crumble in 1 package Firm Tofu. Mix through the spice and vegetables until the tofu is heated through and well colored, and the tomatoes begin to pop. Add the Mushrooms, a splash of Shoyu and salt and pepper to taste. Plate and serve with toast, or muffins.

3 Potatofu Patties

These are similar to Latkes.

2 packages tofu

2 pounds of Yukon Gold Potatoes.

1 Small Onion

1 1/2 boxes of Barbara’s Instant Mashed Potatoes or 2 Cups of Potato Flour, or Potato Latke Mix

Sea Salt & Cayenne Pepper to taste

1 Tbs. Granulated Onion

1/4 Cup finely sliced Green Onion

Coating

1/4 Cup Dried Parsley

1 Tbs. Granulated Onion

1/2 box of Barbara’s Instant Mashed Potatoes

Wash, Peel and Grate 2 pounds of Yukon Gold Potatoes and the onion.

(You can use a food processor for this)

Add Salt and Cayenne Pepper, Granulated Onion. Crumble 2 pounds of Tofu into the potato mixture. Add 2 boxes of Barbara’s Instant Mashed Potatoes or 2 Cups of Potato Flour. Add 1/4 Cup finely sliced Green Onion. Mix well.

In a shallow bowl mix Granulated Onion, dried Parsley and Barbara’s Instant Mashed Potatoes. Mix. Using an Ice Cream Scoop or serving spoon, drop portions of mixture into the coating mixture; dredging them liberally as you form them into thick patties. Fry in Canola Oil. Pat with Paper towel to remove excess oil. Plate. Serve with Sour Cream and Apple Sauce. YUM!!!

4 Luna Salad

2# Tofu

1 Cup TVP

1 Cup Vegetarian ‘Chicken’ Stock*

1/2 Cup Chopped Red Onion

1 Cup Nayonaise

1 tsp. Dijon Mustard

1/8 Cup Bread and Butter Pickle Juice

1/8 Cup Bread and Butter Pickles chopped fine

1 Tbs. Turmeric

1 tsp. Poultry Seasoning

1 Granny Smith Apple finely diced

Chopped fresh Parsley, Dill and Green Onions

1 Cup Raisins or Sultanas

1 Cup Chopped Celery

Sea Salt, Black Pepper, Celery Seed Powder, Cayenne Pepper to taste.

Soak TVP in Vegetarian ‘Chicken’ Stock* until tender moist and fluffy. Mix Nayonaisse, Dijon Mustard, Pickle Juice and Turmeric. Add Poultry Seasoning, Salt, Pepper and Cayenne. Add chopped Apple, Herbs, Onion and Chopped Pickle. Fluff with a fork. Chill. Plate. Garnish and Serve with pride. Lovely stuffed in tomatoes or in sandwiches.

Vegetarian ‘Chicken’ Stock* is available from Frontier Herb Company on line. It is also a wonderful soup, sauce and stew base.

5 No-Egg Salad (V)

1 Package Firm Tofu crumbled

1/2 Cup Nasoya Nayonaisse

1 Tbs. Dijon Mustard

1 Tbs. scant Turmeric

1/2 tsp. Bells Poultry Seasoning

1 Tbs. Chopped Fresh Parsley

1 Tbs. Chopped Fresh Dill

1 Tbs. Chopped Fresh Green Onion

1/2 tsp. Sea Salt

Five grains Black Salt* (optional)

Black Pepper

*Black Salt is available at Indian Grocery Stores. It has a high Sulfa content so you will need to use only as much as fits on the tip of a sharp knife. It is the Sulfa content that pulls the tofu into the familiar smell and taste of ‘egg’. *

Measure all of the ingredients into a bowl with the exception of the tofu. Mix well. Crumble in the tofu. Mix well.

*Wonderful in Sandwiches, or stuffed in a hollowed out Tomato on a bed of Boston Lettuce

6 Tex-Mex Love Boats (V)

Extra Firm Tofu (allow 1/2 block per person)

1 Jar prepared Red Beans or 1 Cup cooked, rinsed beans

1/2 Package of frozen Corn kernels or Roasted Corn kernels

1 Cup Fresh or prepared Salsa

1/4 Cup Hungarian Paprika

3 Tbs. Granulated Garlic

1 tsp Chili Powder

1/4 Cup Shoyu

1/4 Cup Olive Oil

Place 1 block of extra firm Tofu on a cutting board.Cut it in half on the diagonal. Set them upright so that the hypotenuse faces you. Using a metal spatula, with a thin blade, carefully cut a wedge shape from the center of each half. The walls should be about 5/8 of an inch thick.Reserve removed wedges and crumble finely into a mixing bowl.(Make one cut along each of the outside walls being very careful not to cut all the way through the block. Using the edge of the spatula cut straight down and then cut parallel to the bottom. Lift the wedge of tofu out and reserve.) Mix 1/4 Cup Hungarian Paprika, 1 tsp Chili Powder, with 3 Tbs. Granulated Garlic.Moisten with Tamari and olive oil until you have a thin paste.

(Paint the tofu boats inside and out with a pastry brush.)

To the crumbled reserved tofu add frozen corn kernels and salsa, along with a jar of prepared Red Beans.Season with Chili Powder, Garlic, Pepper and Salt. Mix. Pack lightly into the boats.Bake at 350° for 30 minutes basting with Tamale Sauce.Top with grated Jalapeña Soy Cheese and return to the oven for a few minutes until the cheese melts. Garnish with finely chopped Cilantro. Plate and serve.

7 Tofu Cutlets (V)

*A crisp, golden and flavorful entrée.

Extra Firm Tofu — allow a minimum of at least 1/4 pound or three slices per person.

You will need to do the following marinade twice so make sure that you have double the amount of the following on hand:

1/2 Cup Eden Tamari or Shoyu

1/4 Cup Eden Mirin

1 Tbs. Ground Coriander

1 Tbs. Ground Cumin

1 Tbs. Minced Garlic

1 Tbs. Minced Fresh Ginger

1/2 Cup Toasted Sesame Oil

Splash San-J Szechuan Hot Sauce

1 Tsp each Granulated Garlic and Ginger (used only in the mixture for painting the tofu)

Szeged Hot Hungarian Paprika

3 Large Spanish Onions sliced Nituke

Slice large Spanish Onions thinly. (Nituki - from end to end rather than in rounds or half moons.)

Place in a large bowl along with:

1 Tbs. each finely minced garlic and ginger

1 Tbs. each ground Cumin and ground Coriander seeds

1/2 Cup each Toasted Sesame Oil, Tamari or Shoyu

1/4 Cup Eden Mirin, along with a splash of San-J Szechwan Hot Sauce.

Let onions to wilt in the mixture for a minimum of 15 minutes while the tofu is sliced.

Line baking sheet(s) with parchment and a thick layer of wilted Onions and sauce.

Place each block of Extra Firm Tofu on a cutting board and cut it in half diagonally. Set the halves upright so that the hypotenuse of the triangular wedge faces you. Slice thin triangles from the blocks of tofu. You should get 6 thin slices from each half. Allow a minimum of 3 slices per person.Place each slice on the bed of wilted onions in a geometrical pattern.

In a separate small bowl create a dupli

Answer 3

Veggie stir fry,  grilled veggies over rice,  homemade veggie pizza,

Answer 4

Why not try an asian dish?  Thai coconut curry with tofu is easier than it sounds to make and is always a hit.  Also, a simple stirfry with some tofu , vegetables and noodles would probably go over well.

Answer 5

veggie lasagna, eggplant parm... i had at a restaurant fried eggplant with pasta in oil and garlic sauce with tomatos and fresh mozz.... i made a shepards pie for family once using the morningstar ground "meat" in place of real ground meat in the recipe and it went over very well.... enchiladas are good... how bout stuffed peppers (or any other veggie you can stuff) with a side... a pasta primavera... a non-meat italian dish like raviolis (you can make them yourself and be creative or regular ole cheese ones).... how about soups? minestrone, split pea, lentil, tomato.... make a nice salad and have bread on the side and whatever you make should be fine.

Answer 6

Salad, split pea soup, and homemade pumpernickel bread. Add a spectacular dessert or to-die-for carrot cake with cream cheese frosting.

Or do a barbeque on the grill:  roast corn, grilled veggies (squash, onions, etc), grilled parmesan tomatoes, roast potatoes, barbeque beans, deviled eggs, pasta salad, green salad, fresh fruit skewers.  If you like, add veggie burgers and/or vegetarian (soy) sausages.

Answer 7

I agree with an asian dish... easy and they won't notice the absence of meat so much. just don't serve them meat!

Answer 8

Don't worry about serving them a special dish with meat.  They are your GUESTS.  While you should do your best to make them comfortable during their stay, they should also respect your lifestyle and not expect you to inconvenience yourself for them.  Cook something that they will enjoy that doesn't have meat; it's a common non-vegetarian misconception that vegetarians only eat "rabbit food".  You could make quiche, or a hearty lentil soup, or a zesty Asian stir-fry (without the meat)...  A nonvegetarian does not HAVE to have meat at every meal.

Answer 9

I had similar situatino over Thanks giving. - Here is what you can try.

Go to http://www.vegetariantimes.com and other recipe websites.

Make a menu of what you think the family and you would like to eat.

Example

day one:

Breakfast: pancakes, carrot juice, bowl of fresh fruit.

Lunch: Red thai curry, side salad, soy ice cream.

Once you write out the menu, you can go shopping for the all the ingredience and you can start working out how much effort each dish will be.

Once you have your ingredience, read the recipes and see what you can pre do - cutting vegetables, baking etc...

Also if you have a menu, you feel more confident about cooking. and when your husband says lets eat out or lets eat meat, you can say, that you have already planned the meal.

Good luck.

Answer 10

I feel that

1. They know you are a vegetarian and should not expect you to prepare a meal with meat in it.

2. They are not staying with you, and so, have many options if they feel they need meat.

But then, I do think about if I was to visit a non-vegetarian member I would expect them to make at least some thing that I could eat while visiting...

So I go back to communication. You should express this to them without making them feel that you don't want them there. Of course, if your husband is so willing to express his thoughts on having meat and you don't want to cook it- why not have him prepare it? = )

Just some thoughts.

Answer 11

Options:  Veggie burgers and veggie dogs with fixins.  You can do a vegan taco bar.  Yves makes a great veggie taco mix that you just heat up and serve.  Or you can use TVP and season it.  Stir-fry is always a good option.   There's a recipe for a fabulous portabello mushroom pie in "La Dolce Vegan."  I usually double the dough recipe and make a pie rather than a pot pie.  www.vegweb.com also has recipes for dinner pies.

Check out "The Vegetarian Meat and Potatoes Cookbook" by Robin Robertson--it has all sorts of neat recipes that ensure your family won't miss the meat.

Or you could go to a favorite restaurant that has options for both.

You should not eat meat if you don't want to and if it goes against your principles.  After all, if you are a guest in someone's home, you often have to abide by their morals, right?

Answer 12

maybe show things that you like both can benefit they might like something new

Answer 13

If you do eat eggs, a quiche would be filling and most people enjoy it (with or without bacon/ham).....A dish I make for my vegetarian friends is roasted vegetables and then cover the top in cheese. Potatoes au gratin is another option....corn chowder....

Answer 14

go to a Portuguese restaurant order a couple of chicken legs wings maybe a pork, gosh!! MEAT IS DAM GOOD!!! YOU NEED IT IN YOUR LIFE!!!!!!!!! sorry.. im just so hungry for meat and i have only this little apple beside me after lunch....just seriously go to a Portuguese restaurant they serve the best chicken in the would and tell them no spicy or man will it burn =D seriously ask for their round potatoes its awesome and some cooked rice too or you make it.. plus they are cheap!! all this might cost about 11 bucks and alot of it comes too!

Answer 15

I would never cook meat for a guest.  They know you are vegetarians and they probably aren't expecting meat.

Meat eaters can eat vegetarian, but vegetarians cannot eat meat if visiting the opposite.

Besides, they may decide they like your vegetarian food better than the food they normally eat :)

Good luck and don't stress out.  This is your chance o show off your vegetarian cuisine!

Answer 16

It doesnt matter that they're novegetarian. whats good enough for u is good enough for them! and there are plenty vegetarian meals everyone loves. yep veggie lasagna, enchiladas, red bean chili, macaroni and cheese , baked potatoes with cheese and chives ....y dont u go on foodnetwork.com?

Answer 17

My carnivore relatives LOVE my easy recipe where I use whole wheat tortillas, and roll up grilled Boca chicken strips, sauted onions and red & yellow peppers, shredded lettuce, soy cheese shreds, guacamole, and salsa.  They go back for seconds - even the ones who are usually suspicious of my vegetarian cooking.  If there are kids - they love to help make them.  I usually make extra guacamole and serve it with tortilla chips.

Answer 18

Order a pizza.

Answer 19

I think you should serve what you would ordinarily have served if you hadn't company.Anyway, as you said you'll be out at lunchtime, there they can have meat if they want to, and I'm sure they don't eat meat in every single meal! (and if they do, you're doing them a favour, that cannot be healthy).

Answer 20

1) pasta with tomato sauce

2) vegtable soup

3) soy/veggie burgers with whatever you want on it!!

=] have fun!! =]

Answer 21

I agree why would you eat meat at anytime???

Are you against serving meat in your home? If not do "take out" from your local grocery store ~ ready made Roasted Chickens, or local BBQ resturants sale pre-made meats, ribs etc. I do this all the time, then I make up nice Veg friendly side dishes. LOL I find my Veggies Dishes very popular.. I bet the family visiting will find it so in your case too. Share & enjoy.