Can someone give me a vegetarian recipe for a main luncheon dish (hopefully a finger food)?
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We have a new playgroup mom (who is a vegetarian) coming for her first time, and I as the host mom make lunch for everyone. I’m good on side dishes, but am drawing a blank on a good main dish. Your help is much appreciated, Heather.
November 21st, 2008 at 5:16 pm
carrots and ranch
November 22nd, 2008 at 4:21 pm
great vege main dish – lettuce – lettuce and more lettuce – everyone loves lettuce!!
and for desseet – an apple
November 22nd, 2008 at 9:57 pm
wow you sound like a nice person helping out a vegetairian and all… here check this out…
good luck…im not a vegetarian though… lol
November 23rd, 2008 at 9:33 pm
Look on Rachel ray.com She offers many vegetarian dishes.
November 26th, 2008 at 2:51 am
My mom makes a really yummy spinach, mushroom and ricotta pie, with a creamy sauce and a puff pastry lid. I can find out the recipe if you like. If you want it to be finger food, then make it the day before and refrigerate, then cut into slices, or make a rectangular one and cut into bars. It’s also very good for you.
Mac .
November 26th, 2008 at 8:29 pm
veg spring rolls are the most balanced…you may attempt indian rice dishes also..they are not difficult 2 make,mostly vegetarian based and can be found online…if you prefer something light, then stick to salad and fried noodles or soup
November 26th, 2008 at 8:44 pm
VEGETABLE PIE
½ lb. each of carrots, turnips, onions,
potatoes, 1 small cauliflower, 2 good sized
tomatoes or a cupful of tinned ones, 2 hardboiled
eggs, 1 teaspoonful of mixed herbs, 1
oz. of butter, 1 dessertspoonful of sago,
pepper and salt to taste. Wash and prepare the
vegetables, cut them into pieces the size of
nuts; if fresh tomatoes are used, scald and
skin them. Let all the vegetables stew gently
with the butter and 1 pint of water until they
are nearly tender; add the herbs, and
seasoning; pour the whole into a pie-dish,
sprinkling the sago between the vegetables;
add water if more is required for the pie to
have sufficient gravy; cut up the eggs in
quarters, place the pieces on the top of the
vegetables, and cover all with a crust. These
vegetable pies can be varied according to the
vegetables in season; cooked haricot or kidney
beans, lentils, green peas, French beans may
be used, and vermicelli or tapioca substituted
for the sago.
From: Campbell’s Kitchen
Prep/Cook: 20 minutes
Serves: 2
Gyro-Style Veggie Burgers
Ingredients:
1/4 cup plain lowfat yogurt
1/4 tsp. ground cumin
1/4 tsp. dried oregano leaves, crushed
1 tbsp. sliced pitted ripe olive
1 tbsp. crumbled feta cheese
Freshly ground black pepper
2 meatless burger patties (about 2 1/2 oz. each)
4 tomato slices (about 1/4 thick each)
4 slices Pepperidge Farm® Natural Whole Grain Multi-Grain Bread *, toasted
Directions:
MIX yogurt, cumin and oregano. Stir in olives and cheese and season to taste with black pepper.
COOK patties according to package directions.
DIVIDE tomatoes, patties and yogurt mixture between 2 bread slices. Top with remaining bread slices.
TIP: For extra flavor, use Kalamata olives instead of ripe olives.
*Also delicious with Pepperidge Farm® 100% Whole Wheat Natural Whole Grain Bread.
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November 28th, 2008 at 12:33 am
I make spinach and cheese rolls or pastries.
*1 or 2 sheets of puff pastry
*packet of spinach or bunch or silverbeet
*approx 1/2 cup of cheese
*leek or onion
*steam some spinach with leek or onion.
*Lay a sheet of pastry out flat
*spoon the spinach onto the pastry (about 1/3 of the width)
*top the spinach with a layer of cheese
*roll the pastry up so the edges meet and press them together.
*Bake in the oven following the instructions of the pastry packet.
You can vary this depending what you want to do with it.
If I make this for a work morning tea, I cut the pastry in two, fill both halves with spinach mixture, roll the pastry, then cut it into small party roll size before baking it. If it is a main you may like to keep the pastry as one size and make bigger rolls.
This recipe is for a vegetarian, if she is vegan (no dairy or eggs, omit the cheese, but mix the spinach with some mashed potato.
You could also add some pine nuts to the spinach filling.
These get eaten by my colleages (many of whom are not vegetarian).
November 29th, 2008 at 12:21 pm
Stuffed mushrooms.
Cut some feta cheese up into small pieces, add oregano rosmary and garlic and olive oil and mix till it becomes to a doe like substance, then add breadcrumbs till it becomes stiff. Chop the stalks of some mushrooms and put the mixture into the tops of the mushrooms and cook. They taste delicious :p Or a cheese and onion quiche/tart