Dinner ideas for World Vegetarian Week?

Question

Dinner ideas for World Vegetarian Week?

Answer 1

Some Ethnic ideas: Vegetarian Sushi, Minestrone Soup, Vegetarian Fried Rice, Roti (with chickpea filling instead of meat), Salad Rolls dipped in Hosien Sauce (you can make them with shredded veggies and just omit the meat).  Meatless chili, Koren BBQ tofu (e-mail me if you need the recipe for that...it's difficult to find, but very tasty!)

Check out the vegetarian section of www.allrecipes.com.

Good luck!

Answer 2

KFC dinner with all it's fixings. then top it off with Hot wings, hamburgers, brats, and a nice turkey dinner with all it's fixings.

Answer 3

Well I hve selected sme recipes for tht bcze I m vegetarian frm last 5yrs.

*Filo Vegetable Parcels

450g/1lb potato, peeled, grated, rinsed and dried

15g/½oz root ginger, peeled and finely chopped

4 large spring onions, sliced

40g/1½oz frozen peas

50g/2oz roasted cashew nuts, roughly chopped

1 x 120g sacbet orange and ginger stir fry sauce

12 sheets filo pastry 30 x 12cm/12 x 8in

25g/1oz butter or margarine melted

2 x 5ml spn/2tsp sesame seeds

salt and freshly ground black pepper

O V E N 220°C/425°F/Gas Mark 7

1. Thoroughly mix the grated potato, root ginger, spring onions, peas and nuts together with the sauce.

Adjust seasoning if necessary.

2. Brush each sheet of filo pastry with melted butter or margarine then fold in half lengthways.

Place a little vegetable mixture at the end of each strip,

fold in the edges, then fold into triangles and place on a greased baking sheet with the seam underneath.

3. Brush the tops with the remaining butter or margarine and sprinkle the sesame seeds over the top.

Bake for 15 minutes until golden brown.

4. Serve immediately with a selection of stir fried vegetables



*Tofu and aduki filled cabbage leaves with chunky tomato sauce

1 large savoy cabbage

2 tbsp olive oil

1 large onion, peeled and finely chopped

2 cloves garlic, crushed

1 green chilli, seeds removed, finely diced

1/2 red pepper, finely chopped

150g marinaded tofu, mashed

150g cooked aduki beans, drained

110g mushrooms, finely chopped

2 tbsp parsley, chopped

2 tsp fresh rosemary, finely chopped

3 tsp tomato puree

2 tsp paprika

1 1/2 tsp soy sauce

1 tsp vegetable stock powder

1 tbsp crunchy peanut butter

salt and pepper to taste

-For the sauce

400g can chopped tomatoes

100ml light vegetable stock

1 small onion, peeled and finely chopped

1 clove garlic, crushed

1 tsp brown sugar

1 tsp soy sauce

1 tbsp lemon juice

1 tsp paprika

1 tbsp tomato puree

salt and pepper to taste

1. Separate the leaves of the cabbage carefully. remove the thicker part of the stalks.

2. Put the leaves (whole) into boiling water and simmer for 5 minutes.

3. Drain and immediately immerse in cold water to cool. Drain when cold.

4. For the filling: fry the onion, garlic, chilli and red pepper in the olive oil until soft. Turn into a bowl and add all the remaining ingredients. Season to taste. Allow to cool.

5. to fill the cabbage: taking each leaf in turn, place on a clean te atowel and dab dry.

6. Place a tablespoon of the filling in the centre of the leaf, and fold the bottom over the filling. Fold in the sides, and then fold down the top. Secure with a cocktail stick and place into a steamer, folded side down.

7. Repeat until all the leaves/filling are used up. Any tattered or small leaves can be doubled up to make a "whole" leaf.

8. Steam for about 20 minutes until cooked.

9. Put all sauce ingredients in a pan, bring to the boil and simmer for 30 minutes.

10. Serve three stuffed leaves with rice and sauce as a main course, or serve as part of a buffet or tapas meal.

*White Strawberry Sangria

1 (750 ml) bottle dry white wine

1/2 cup strawberry schnapps

1/4 cup granulated sugar

2 cups sliced fresh strawberry

ice

strawberry (optional)

1.In a 2-quart pitcher, stir together wine, strawberry schnapps and sugar until sugar dissolves. Add sliced strawberries and chill for 1 to 4 hours.

2.Serve over ice. Garnish with whole strawberries, if desired.

*Black Pepper & Rosemary Hassle Back Potatoes

12 small roasting potatoes

2 tbsp vegan margarine

2 tbsp olive oil

1 tbsp coarse ground black pepper

to taste sea salt

½ tsp rosemary chopped

to garnish fresh rosemary sprigs

1. Preheat the oven to 200C/400F/gas mark 6.

2. Peel the potatoes and cut in half lengthways so they sit flat.

3. Slice into each one ¾ of the way through at 5mm intervals keeping them joined at the base.

4. Place the potatoes in a saucepan with cold water. Bring to the boil and simmer for 5 minutes.

5. Remove the potatoes from the saucepan and drain.

6. Melt the margarine in a baking tray with the oil. Add the rosemary, salt and black pepper to the mixture.

7. Place the potatoes into the tray, cut side up, and spoon over the mixture, coating well.

8. Roast in the centre shelf of the preheated oven for 30 minutes, or until golden and crispy.

9. Garnish with fresh rosemary.

*Apricot Chocolate Refrigerator Cake

100g/4oz good quality plain chocolate

100g/4oz butter or vegan margarine*

2 tablespoons golden syrup

1 tablespoon milk or soya milk*

250g/9oz vegan digestive or almond biscuits, crushed

100g/4oz apricots in Amaretto liqueur

50g/2oz chopped roast hazelnuts or almonds

150ml/5floz double cream, whipped (optional)

-Apricot coulis

100g/4oz canned apricots, drained

1 teaspoon Amaretto liqueur

1. Melt the chocolate in a bowl over a saucepan of hot water.

2. In a separate bowl, also over a saucepan of simmering water melt the butter or vegan margarine*, golden syrup and milk together.

3. Stir the melted chocolate and crushed biscuits into the golden syrup mixture and mix well. Add the apricots and nuts, and mix well.

4. Grease and line a 450g/1lb loaf tin with baking parchment. Spoon in the chocolate biscuit mixture, press down well and chill for 2 hours.

5. Make the coulis: pureé the apricots and Amaretto in a blender or press through a sieve.

6. Serve the cake sliced with some apricot coulis and whipped cream.

I knw these recipes are little bit time taking but I want my family to enjoy this day so, they will not feel sorry being Vegetarian.

ENJOY :-)