What meal can I prepare for my daugher's 3rd Birthday Party?

Question

*Vegetarian*

My oldest turns 3 on friday, we're having a small get together, mainly family 8-10 people.

My father is allergic to SOYBEANS.

What can I make for everyone to eat?

btw I have no grill.

Answer 1

Vegetable Lasagna -

Serving size: Serves 8

Cuisine type: Italian

Cooking time: More than 1 hour

Special options: Vegetarian

Course: Main

INGREDIENTS

1 tablespoon olive oil

2 onions, chopped

2 cloves garlic, crushed

2 x 400g tin tomatoes

1 x large jar pasta sauce

1 tub tomato paste

¼ pumpkin, peeled & sliced

2 potatoes, peeled & sliced

3 carrots, peeled & sliced

250g frozen peas

250g frozen corn

1 sweet potato, peeled & sliced

1 block frozen spinach

200g button mushrooms, sliced

80g butter

80g plain flour

1 litre milk

2 handfuls of parmesan cheese

2 cloves garlic, crushed

500g cheddar tasty cheese, grated

Approximately 5 lasagne sheets

METHOD

Preheat oven to moderate (180°C or 160°C fan-forced). Heat oil in a large, deep pan.

Fry the onion and add the garlic. When fragrant add the tomatoes, sauce and the tomato paste. Stir to combine.

Add the pumpkin, potatoes, carrots, peas, corn, sweet potato, spinach and mushrooms. Stir through the vegetables until well combined. Simmer until just tender, approximately 35-45 minutes.

Meanwhile make the white sauce. Melt butter in a medium saucepan over a gentle heat. Add flour; stirring to combine. Gradually add milk, stirring continuously. Add parmesan cheese, garlic and 2 handfuls of cheddar cheese. Stir to combine and melt cheeses, set aside. Add extra milk or some water if the sauce is too thick.

To assemble the lasagne, place a layer of the vegetable mixture in the base of a large rectangular baking dish, followed by the white sauce and lasagne sheets. You will create approximately 2-3 layers.

Sprinkle remaining cheddar cheese over the top of the dish and bake for 45 minutes in a moderate oven. Serve with a green salad.

Answer 2

vegetables.....

vegetables.....

vegetables.....

vegetables.....

vegetables.....

vegetables.....

vegetables.....

vegetables.....

vegetables.....

vegetables.....

vegetables.....

vegetables.....

vegetables.....

vegetables.....

vegetables.....

vegetables.....

vegetables.....

vegetables.....vegetables.....

vegetables.....

vegetables.....

vegetables.....

Answer 3

Obviously MUST have, vegan cake.

Your kids will anxious to know why, your duty expresse your love to her as a exceptional mother, why all babies are precious to all mothers in any living creatures, sentient beings.

If you really CARE for them (Emotion, Health, Intellect), how should the LOVE to be shown ...UNCONDITIONALLY ?

Answer 4

I would go with a pasta dish, garden salad and italian bread.

Answer 5

hot dogs and maybe chips or fries if its family get together.

Answer 6

In addition to what "LK" said above, I would also do assorted marinated vegetables as finger foods. You know, a variety of olives, turnips, zucchini and any other veggies you think they would like. Also do a variety of cheeses (basically an antipasto platter).

Answer 7

here are a few things you can try that will be easy to make for a lot of people. they are all vegetarian and DO NOT contain soy.

Sweet Potato Burritos

INGREDIENTS:

1 tablespoon vegetable oil

1 onion, chopped

4 cloves garlic, minced

6 cups canned kidney beans,

drained

2 cups water

3 tablespoons chili powder

2 teaspoons ground cumin

4 teaspoons prepared mustard 1 pinch cayenne pepper, or to

taste

4 cups cooked and mashed

sweet potatoes

12 (10 inch) flour tortillas,

warmed

8 ounces shredded Cheddar

cheese

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper.

3. Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet.

4. Bake for 12 minutes in the preheated oven, and serve.

Creamy Zucchini with Linguine

INGREDIENTS:

1/2 cup olive oil

2 large zucchini, diced

2 cloves garlic, thinly sliced

1/2 teaspoon salt

1/8 teaspoon crushed red

pepper flakes 1 (12 ounce) package linguine

pasta

1 cup whole milk

2 tablespoons chopped fresh

parsley

1/2 cup freshly grated

Parmesan cheese

DIRECTIONS:

1. Warm olive oil in a large skillet over medium heat. Add zucchini and garlic to hot oil, and season with salt and red pepper flakes. Cook, turning occasionally, until zucchini are well browned on all sides, about 20 minutes.

2. Meanwhile, bring a large pot of generously salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.

3. Stir milk into zucchini, and simmer until it is reduced by about half, about 10 minutes. Add pasta to skillet, and stir well. Sprinkle parsley and 1/4 cup Parmesan over the top, and toss. Garnish with remaining Parmesan to serve.

Eggplant and Zucchini Casserole

INGREDIENTS:

2 cups water

4 tablespoons butter

8 ounces dry bread stuffing mix

1 large eggplant, diced

2 large zucchini, diced

1 onion, chopped 1 tomato, chopped

1 teaspoon dried thyme

2 cups shredded Colby cheese

salt to taste

ground black pepper to taste

DIRECTIONS:

1. In a microwavable bowl, mix water and margarine (cut into pieces). Stir in stuffing mix and cover with a microwavable lid. Cook on HIGH for 8 to 10 minutes. Fluff with fork.

2. Place eggplant, zucchini, tomato, onion into a large skillet. Season with thyme, salt, and pepper. Cook and stir over medium low heat for 15 to 20 minutes. Remove from heat.

3. Preheat oven to 350 degrees F ( 175 degrees C). Grease a 2 quart casserole dish.

4. Layer vegetables, cheese, and stuffing in the dish until all ingredients have been used, ending with cheese.

5. Bake for 30 to 40 minutes.

Zucchini Alfredo

INGREDIENTS:

1 (12 ounce) package

uncooked egg noodles

3 tablespoons vegetable oil

2 cloves garlic, minced

4 cups shredded zucchini

1/2 cup milk 4 ounces cream cheese, cubed

1/2 cup chopped fresh basil

salt and pepper to taste

grated Parmesan cheese

(optional)

DIRECTIONS:

1. Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.

2. Heat the oil in a skillet over medium heat. Stir in garlic, and cook 2 minutes. Mix in zucchini, and cook 10 minutes, until some of the moisture has evaporated.

3. Pour the milk into the skillet, and stir in cream cheese until melted. Mix in basil. Season with salt and pepper, and sprinkle with Parmesan cheese. Serve over the cooked pasta.

Vegetarian Baked Pasta

INGREDIENTS:

1 pound penne pasta

2 tablespoons olive oil

8 ounces portobello

mushrooms, cut into 1/2 inch

pieces

1 teaspoon dried basil

1 teaspoon dried oregano 2 cloves garlic, minced

1 (28 ounce) jar spaghetti

sauce

4 cups shredded mozzarella

cheese

8 ounces Gorgonzola cheese,

crumbled

DIRECTIONS:

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Pour a glass of ice water over the pasta to stop the cooking, but do not rinse thoroughly.

2. Preheat oven to 350 degrees F (175 degrees C). Coat a 9 x 13 glass pan with olive oil. Heat 2 tablespoons olive oil in large skillet. Add mushrooms. Cook for 2 minutes then add basil, oregano and garlic and cook 1 minute more. Add sauce to mushroom mixture and stir.

3. To assemble, pour enough sauce in the bottom of the pan to cover. Combine the remaining sauce and the pasta. Place one-third of sauced noodles on top of sauce in pan. Top with 1 cup of mozzarella and one-half of the gorgonzola. Repeat for a second layer. Put the final third of the noodles in the pan and top with the final 2 cups of mozzarella.

4. Bake for 30 to 45 minutes, or until cheese is browned. Serve.

Lentil Rice and Veggie Bake

INGREDIENTS:

1/2 cup uncooked long grain

white rice

2 1/2 cups water

1 cup red lentils

1 teaspoon vegetable oil

1 small onion, chopped

3 cloves garlic, minced

1 fresh tomato, chopped 1/3 cup chopped celery

1/3 cup chopped carrots

1/3 cup chopped zucchini

1 (8 ounce) can tomato sauce

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon ground cumin

salt and pepper to taste

DIRECTIONS:

1. Place the rice and 1 cup water in a pot, and bring to a boil. Cover, reduce heat to low, and simmer 20 minutes. Place lentils in a pot with the remaining 1 1/2 cups water, and bring to a boil. Cook 15 minutes, or until tender.

2. Preheat oven to 350 degrees F (175 degrees C).

3. Heat the oil in a skillet over medium heat, and stir in the onion and garlic. Mix in tomato, celery, carrots, zucchini, and 1/2 the tomato sauce. Season with 1/2 the basil, 1/2 the oregano, 1/2 the cumin, salt, and pepper. Cook until vegetables are tender.

4. In a casserole dish, mix the rice, lentils, and vegetables. Top with remaining tomato sauce, and sprinkle with remaining basil, oregano, and cumin.

5. Bake 30 minutes in the preheated oven, until bubbly.

Avocado Tacos

INGREDIENTS:

3 avocados - peeled, pitted,

and mashed

1/4 cup onions, diced

1/4 teaspoon garlic salt 12 (6 inch) corn tortillas

1 bunch fresh cilantro leaves,

finely chopped

jalapeno pepper sauce, to taste

DIRECTIONS:

1. Preheat oven to 325 degrees F (165 degrees C).

2. In a medium bowl, mix avocados, onions, and garlic salt.

3. Arrange corn tortillas in a single layer on a large baking sheet, and place in the preheated oven 2 to 5 minutes, until heated through.

4. Spread tortillas with the avocado mixture. Garnish with cilantro and sprinkle with jalapeno pepper sauce.

Answer 8

3 or 4 Zucchini squash cut in cubes

Small bag (about a pound) of frozen corn or a can of corn(drained)

one small diced tomato

diced onion  about 1/4 of an onion

1garlic clove

about 1/2 a pound of monterey jack cheese cubed

In a skillet, pour a small amount of  cooking oil, heat it up  put in garlic and let it fry for a bit until somewhat brown, add onion and tomato mix, add a little salt and pepper. Add zucchini, mix and cover for a couple of minutes, if you use frozen corn add, and cover again. If you use canned corn, wait until zucchini is almost cooked to add corn. When zucchini looks is at desired tenderness add cheese cover, turn it off and let it stand until melted.

Hope they make sense, let me know how it came out.!

Answer 9

stuffed tomatoes, asparagus, veggie wraps, hummus dips, mmmm