Vegetarian Dishes

Vegetarian Dishes questions and answers

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Q: vegetarian dishes?
anyone know any good vegetarian dishes, im not into the whole soy burgers or fake meat that tastes like meat.. i want something that has alot of vitamans in it. i eat alot of pastas but i like alomost any vegetables?

A: Rice Rissoto with diced vegetables, spinach and feta lasagne, spinach curry. Spinach is a vegetable with loads of vitamins in it. A good way to eat it is filling Canollini tubes with a spinach, feta and potato fillling. Pour some pasta sauce over it and add some cheese if you like. Bake it until cooked.

Q: What are some good vegetarian dishes that meat-eaters would love?
Hi! I'm getting married in November and the place that we have chosen to have our ceremony and reception specifies that they have to provide the food. They have a strictly Vegetarian selection and will serve no meat. However, they are willing to fix any vegetarian selections that I would like. I would be fine with this as I love vegetarian dishes. However, none of the attendees will be vegetarians and there will be a few people who are die-hard meat and potato lovers (specifically, my husband-to-be). I'm wondering if anyone can suggest a couple of vegetarian dishes that even those die-hard people would love. Something so darn yummy it will make them forget they are eating vegetarian :) Any suggestions? To answer the question that many have asked. I chose this place because it was inexpensive (a summer tourist location during the winter means they are looking for people to come), it was a beautiful ceremony location, it comes with a wedding planner, it's out of the ordinary, and I could get a package deal. Frankly, I'm happy with the food and so will most of my guests. It's just my grumpy-gus groom who is grumbling :) And thank you thank you thank you... there are so many great ideas, I will definitely talk to the chef there to give them some ideas of what I'm looking for. I may even try some of these myself before the wedding to show my hubby-to-be that it's going to be okay.

A: Congratulation! There are some faked ham, sausages, shrimps sold in vegetarian food store that the textures are so similar to meat and you can ask the chef of your chosen place, he/she should be familiar with. Try some dishes that have tofu, nuts, cheese, pumpkins, chestnuts as ingredients with colourful presentations + good wine + fresh fruits smoothies, surprise your guests by how wonderful vegetrian food could be. Just give you a quick glance, see how you feel about the menu & recipes below? Appetizer platter baked mushroom with ricotta & herb filling + vegetarian sausages mint, dill & Lebanese yogurt dip with crispy baked pitta bread Vegetable spring rolls Soup Tomato and brown lentil soup or Cream of mushroom soup (see below photo) http://images.search.yahoo.com/search/images/view?back=http%3A%2F%2Fimages.search.yahoo.com%2Fsearch%2Fimages%3Fp%3Dcream%2Bof%2Bmushroom%2Bsoup%2Bphoto%26ei%3DUTF-8%26qp_p%3Dcream%2Bmushroom%2Bsoup%26imgsz%3Dall%26fr%3DFP-pull-web-t%26b%3D1&w=479&h=337&imgurl=www.kalyx.com%2Fstore%2Fimages%2Fsoup12.jpg&rurl=http%3A%2F%2Fwww.locateproduct.com%2Fproducts%2FKalyx-com-87%2FCream-of-Mushroom-Meatless-Soup-Mix-1-lb-K.htm&size=47.5kB&name=soup12.jpg&p=cream+of+mushroom+soup+photo&type=jpeg&no=10&tt=639&oid=91c05cb148848a4a&ei=UTF-8 Entree pumpkin agnolotii with rocket pesto (boiledpumpkin wanton wraps) + char-grilled vegetable slices Homemade lime & mint sobert Oakleaf, pear and walnut salad - red wine per dressing Vegetarian burger (see below photo) with spicy onion blackpepper sauce top on a bed of creamy mash potatoes / french fries or http://images.search.yahoo.com/search/images/view?back=http%3A%2F%2Fimages.search.yahoo.com%2Fsearch%2Fimages%3Fp%3DVegetarian%2Bfood%2Bphoto%26ei%3DUTF-8%26fr%3DFP-pull-web-t%26x%3Dwrt&w=150&h=100&imgurl=metcn8.com%2F017-chinese-food%2Fvegetarian%2Ft15-vegetarian-food-burger.jpg&rurl=http%3A%2F%2Fmetcn8.com%2F017-chinese-food%2Fvegetarian&size=4.9kB&name=t15-vegetarian-food-burger.jpg&p=Vegetarian+food+photo&type=jpeg&no=20&tt=83,287&oid=b98841acef71d95e&ei=UTF-8 Baked ratatouille and penne (casserole dish) or Vegetarian Lasagna (see below photo) http://images.search.yahoo.com/search/images/view?back=http%3A%2F%2Fimages.search.yahoo.com%2Fsearch%2Fimages%3Fp%3DVegetarian%2BRecipes%26ei%3DUTF-8%26fr%3DFP-pull-web-t%26b%3D41&w=151&h=197&imgurl=www.bestveg.com%2Fimages%2Fvegetarianlasagna.jpg&rurl=http%3A%2F%2Fwww.bestveg.com%2F&size=11.4kB&name=vegetarianlasagna.jpg&p=Vegetarian+Recipes&type=jpeg&no=52&tt=37,737&oid=80107febeb190cb0&ei=UTF-8 Your choice of 4 kinds of cheese platter serve with biscuits Dessert Freshly baked French apple tart with vanilla ice-cream or mix berries mousse serve with silky smooth chocolate cream or Velvet chocolate torte Here are some recipes << Baked Ricotta Mushrooms >>>>>> 10 large mushroom (stems removed) 1 tablespoon grated Parmesan cheese 1 tablespoon dried breadcrumbs (whole wheat bread or oat bread) Ricotta and herbs filling 1/2 cup reduced-fat ricotta cheese 3 sun-dried tomatoes, soaked in warm water until soft, chopped 1 tablespoon finely diced red onion 1 tablespoon chopped fresh basil 1 tablespoon snipped fresh chives 1 teaspoon lemon juice freshly ground black pepper 1) Preheat oven to 180 degree C / 360 degree F/ Gas 4. Line a baking tray with nonstick baking paper. Set aside. 2) To make filling, place ricotta cheese, tomatoes, onion, basil, chives, lemon juice and black pepper to taste in a bowl. Mix to combine. 3) Spoon filling into mushrooms. Place on prepared baking tray. Combine Parmesan cheese and breadcrumbs. Sprinkle over mushrooms. Bake for 10-15 minutes or until filling is set and top golden. <<<<<<< Vegetables Spring Rolls >>>>>>> 150 g cabbage, cut into thin slices 1/2 carrot, cut into thin strips 4 dried shitake mushrooms, soaked in water till soft, sliced 150 g bean sprouts 2 stalks of celery, cut into 2 inches thin strips 1 clove of garlic, crushed 1 slice of ginger, crushed 1.5 tablespoon peanut oil or cooking oil 1 tablespoon cooking wine, sherry 2 tablespoon of mushroom water (the soaking water) salt to taste a few drops of sesame oil 1 pack of frozen spring roll wrappers 1 egg, beat slightly 3 cups of cooking oil for frying (depends on the size of your fryer / wok) 1) Heat oil in a wok over medium heat, stir fry the garlic and ginger for 30 seconds, turn heat to high, remove garlic and ginger. 2) Add cabbage, bean sprouts, carrots, mushroom into the wok, stir fry for 1 minute, sprinkle cooking wine & the mushroom water, stir fry for 1 minute or till vegetables are wilted yet still crunchy, add celery into the wok, toss well. 3) Add a few drop of sesame oil and salt to taste. Remove from heat, drain well and set aside 4) Place spring roll sheet with one point toward you, moisten upper edges with egg. 5) Spoon filling in center of wrapper and fold bottom up to cover the filling, fold over left and right corners so they meet in the center. 6) Roll up, seal the final corner with egg. Repeat with remaining spring roll wrappers. 7) Heat the oil in wok (or fryer) to 160 degree C, test the heat with bamboo chopstick, when you see bubbles around the chopstick, it means the oil is hot enough, carefully put 2 or 3 rolls in the oil, deep fry for 3 minutes or till golden brown on all sides. 8) Remove and drain on paper towels. Cut rolls into 2. Serve with balsamic vinegar. <<<<<<< Oak leaf, Pear and Walnut Salad >>>>>> 2 ripe firm pears, cored lemon juice 1 red oak leaf lettuce or other red lettuce (coral or mignonette), leaves separated 1/3 cup unsalted walnut halves 2 tablespoons crumbled low-fat ricotta cheese Red Wine Pear Dressing 1 canned or blanched fresh pear, with 1 tablespoon liquid reserved 2 tablespoons red wine or balsamic vinegar 1 teaspoon freshly ground black pepper 1) To make dressing, place pear and liquid vinegar and black pepper in a blender. Puree. 2) Cut each pear into eight segments. Place in a bowl and add lemon juice. Toss to coat (this helps prevent the pears from browning). 3) Arrange lettuce on a serving platter. Top with pears. Drizzle with dressing. Scatter with walnuts and cheese. <<<<<<< Baked ratatouille and penne >>>>>>> 3 cups cooked penne or other short pasta of your choice 1 medium eggplant, cut into 3 cm in cubes 1 large zucchini, cut into 3 cm in cubes 2 tablespoons extra virgin olive oil 1 onion, chopped 1 red pepper, cut into 3 cm in cubes 1 green pepper, cut into 3 cm in cubes 12 cherry tomatoes, halved 2 cloves garlic, crushed 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme 1/2 cup reduced-fat ricotta cheese 2 tablespoons finely chopped basil (fresh) salt 1) Preheat oven to 180 degree C/ 360 degree F / Gas 4. Lightly spray or brush a deep casserole dish with unsaturated oil. Place penne in the base of dish. 2) Place eggplant and zucchini in a colander over a bowl. Sprinkle with salt. Stand fro 15-20 minutes, rinse under cold running water. Drain, pat dry with absorbent kitchen paper. 3) Heat oil in a large nonstick frying pan over a medium heat. Add onion and eggplant stir fry for 2 minutes, then, add red and green pepper and zucchini and stir fry for 2 more minutes or till vegetable start to soften. Remove vegetable mixture from pan. Set aside. 4) Add tomatoes, garlic and thyme to pan, cook until tomatoes start to collapse, return vegetable mixture to pan. Mix to combine (stir quick). 5) Spoon vegetable mixture over penne in casserole dish, pushing the first few spoonfuls into the pasta. Top vegetable mixture with spoonfuls of ricotta cheese, scatter with basil. Bake for 5 -10 minutes or until cheese starts to brown.

Q: Are there vegetarian dishes in southern menu in Chattanooga, Savannah or Charleston?
I am going on a trip to Georgia, South Carolina, Alabama and Tennessee next month. I am interested in trying out southern food. I am a vegetarian though. Do you know if there are any places that serve vegetarian dishes in Chattanooga, Savannah and Charleston, southern style?

A: Fried Okra (many restaurants are switching to vegatble oils_, beans of any varity, we love our greens-kale, collards, mustard. Sweet potato pie-there are many varieties(They may contain eggs) and lots of sauces and gravies to go over them. Also the whole country is accomadating vegetarians because there are many health benefits to that type of diet. If milk is ok Bleu Cheese from Clemson.

Q: anyone know of a good vegetarian recipe book with healthy dishes?
does anyone know of a good vegetarian recipe book which has healthy dishes? Like the dishes which are high in whole grains, fiber and low in fat/cholesterol? i don't like online recipes because computer is not in kitchen and making printouts wastes cartridge ink. I would like diverse vegetarian dishes from all around the world instead of dishes from one region only. I like trying new dishes.

A: 1,001 Low-Fat Vegetarian Recipes... This is the very first vegetarian cookbook that I bought and the one I use the most because it has a little bit of everything and it has nutritional information in it, which is something I rarely see in vegetarian cookbooks.

Q: What is are some good vegetarian dishes?
My friend is vegetarian and when ever she comes over, I want to make her meatless dishes. Does anyone know any really good dishes? Links would be great too.

A: I am a vegetarian too :) Any kind of pasta dish, eggplant parmesan, paella. Pretty much anything you can make with meat, just remove it. Also, try this! http://www.foodnetwork.com/recipes-and-cooking/10-delicious-vegetarian-dishes/pictures/index.html

Q: What vegetarian dishes can I make with these veggies?
Bonjour, so I'm looking for some healthy, vegetarian dishes that I can make in advanced and freeze them, I have: Peppers, Broccoli, Cucumbers, carrots, tomatoes, eggplant (Cooked.) Ideas? I want them to be easy to make, and healthy. I'm a vegetarian, also, I think it'd be get ter if I could add them to things for meals. Thanks!

A: i'd grill all but the cucumber with olive oil or a zesty italian dressseparateerate into small portions and freeze. Then unthaw what you'd like and put on a baked potato, pasta, rice or whatever you prefer.

Q: What are some good vegetarian dishes?
I really want to be a vegetarian, but i like things with meat: tacos, pasties, stuff like that. Any good ideas for meals/dishes to replace my cravings? Thanks!!! they really help!

A: Holy, i just had the BEST wanna-be taco filling substitute type thing... ready???... POTATO! I know it sounds crazy & even kind of gross, but it was really, really good. The cook rolled potato wedges with corn tortillas and deep fried them. Served with salsa and guacamole they were incredible!! Finely diced portobello mushroom sauteed with a little wine, olive oil, garlic, shallots, black pepper and breadcrumbs makes an INCREDIBLE stuffing for phyllo dough tarts or even pasties. YUM! Of course you can always buy smart life, chef yves, gardenburger, morningstar, boca, or quorn meat substitutes. I've even found soy chorizo & taco filling. Depending on your reasons for going veg, though, you might be turned off by all the processing that goes into making fake meat stuff. But if chemicals don't bother you, chow down james brown - fake meat is the shiz!

Q: Does anyone know any quick and easy vegetarian dishes?
I have just recently turned vegetarian and have been surviving on vegie pizza and vegie pasta but am in search of other easy dishes to make at home that are tasty, healthy and easy.

A: VEGETARIAN CHIMI CHANGAS 2 cloves garlic, chopped 10 medium mushrooms, sliced 1 large green pepper, sliced 1 medium-large onion, sliced 1 15 oz can black beans 1/2 cooked white or brown rice 1 cup mozzarella cheese, shredded 10" tortillas cooking oil garlic powder black pepper crushed red pepper onion salt In a frying pan saute garlic cloves, mushrooms, green peppers, onions until soft but still slightly crisp. In a bowl mix cooked rice, black beans together. In another pan heat about 1/2" inch of cooking oil. Warm the 10" tortillas in the microwave until soft. Place a 1-2 large spoonfuls of rice and beans, top with a large spoon of vegetables, and sprinkle with mozarella cheese. Season to taste with garlic powder, onion salt, crushed red pepper, and black pepper. Fold in the edges tightly, and place folded edges down in hot oil. Brown each side until golden brown. serve on a bed of lettuce and tomatoes topped with guacamole, sour cream and salsa. Very tasty!! OAT STUFFED MANICOTTI (VEGETARIAN) SHELLS: 1 c. flour Pinch of salt 4 eggs 1/2 c. water 1/2 c. milk Place eggs, water, milk and salt in blender. Add flour. Blend well. Refrigerate for an hour or overnight. Fry chilled batter in crepe pans, keeping crepes thin. FILLING: 1/4 c. vegetable or olive oil 2 onions, finely chopped 1/2 lb. tofu in sm. cubes 1 c. chopped fresh mushrooms 1 1/2 c. steel-cut oats 1 3/4-2 1/4 c. water Saute onions and mushrooms and tofu until onions begin to brown. Add oats and water. Cook stirring frequently for 20 minutes. SAUCE: 2/3 c. flour 2 c. milk (soy milk or Rice Dream) 2 tbsp. soy sauce 2 c. water 1/2 tsp. sea salt 4 tbsp. olive oil 2 tsp. dried crushed sage 1/2 tsp. thyme 1/2 tsp. marjoram Pinch black pepper Heat oil, add flour, stir often for 2 minutes. Remove from heat, allow to cool for several minutes. In separate bowl combine remaining ingredients. Whisk together with flour-oil. Bring to boil, simmer 10-15 minutes. Wrap stuffing in shells and place in oiled baking pan that has a thin coating of sauce. Cover with foil and bake at 375 degrees for 45-50 minutes. Serve with a scoop of sauce.

Q: What restaurants out there offer vegetarian dishes?
I'm thinking about becoming a vegetarian for a few reasons so it's something new to me.....it will be hard at first but I'm going to give it a try since I don't like seeing animals getting tortured and being killed for human consumption......I know there are vegetarian cookbooks out there but what restaurants offer delicious veggie dishes? Please include fast food......thank you.......

A: Okay- everyone has had great suggestions, so I'll give you the Veggie Road Trip version (p.s. I'll stick to entrees. p.p.s. I'll leave off salad unless it's major.): Subway- Veggie Delight Sandwich, Veggie Delight Salad, and Gardenburger patties for sandwiches (I suggest make a 'meatball' sub w/ the GB patty.) Taco Bell- Any menu item you can sub beans for the meat. Personal fav? Ask for the Cheesy Gordita Crunch with beans instead of meat. Burger King- BK Veggie, Tons of veggie sides. Really, I rock the BK sides, but the burger is good too (remember to ask for cheese.) McDonalds- They suck, you really only have fries and salad Wendy's- Baked Potatoes, salads, your basic sides Steak and Shake- This is a hard one, you really can only do a grilled cheese sandwich, some sides, or plain spagetti Chili's- Black Bean Burger, Guiltless Grill Pasta, Brocolli Soup, Southwestern Vegetable soup, classic nachos no queso, cheese quesadillas, Veggie Quesadillas, apps Fridays- Veggie platter, some soups, Usually there is a noodle dish to amend Applebees- The menu changes more often, but the Veggie Pizza is good. Usually there are 3 pasta dishes that you can add veggies to and take meat off of. Bennigan's- Veggie Burger, soups Olive Garden- Easy one: Minstrone soup, pizza, cappalini polmadoro, cheese ravioli, manacotti, plus you can add whatever veggies you want at no charge These are suggestions of common places I eat at regularly. Remember, most places will let you make changes to any non-premade dish. If you ever are in Chicago, go to Orange for breakfast, Chicago Diner for lunch, and Ed Debevick's for dinner. The foods are totally worth the trip!

Q: Interesting vegetarian dishes?
I'm helping to plan my sister's wedding and need some suggestions for vegetarian alternatives. My veggie friends often complain that vegetarian options are usually pretty bland. What are some interesting vegetarian dishes that you would recommend? So far I'm thinking of something like stuffed eggplant, risotto, or some kind of pasta primavera.

A: Vegetarian Moussaka is really really yummy. It is almost like vegetable lasange, except you use sliced eggplant instead of pasta. Make a basic tomato sauce (onions, garlic, olive oil, canned tomatoes, salt and pepper) to which you could even add some green or red peppers. Then make a normal cheese sauce (butter, flour, cheese and milk). Slice up the eggplant and cover a rectangular lasange dish with one layer of the sliced eggplant. Then cover with the tomato sauce then the cheese sauce. Then continue the layering process until the dish is full. Grate a bit of cheese on the top of the final layer of cheese sauce. Bake in an oven at about 200 C for about 15 minutes and serve. It is really delicious!!

Q: What are some cold Japanese vegetarian dishes?
I need names/recipes/websites for COLD, JAPANESE or KOREAN, VEGETARIAN dishes. I got kimchi and sushi, what else is out there? Thanks

A: Cold Japanese and Korean soups, tofu, edamame, noodles (soba, udon, somen, etc), salads, some soups. Here is a recipe: Cold soba noodles with dipping sauce - http://www.justhungry.com/basics-cold-soba-noodles-dipping-sauce Korean Cold Cucumber Soup * 3 small cucumbers, matchstick julienned* * 1 tsp crushed chili pepper (kochukaru) * 1/4 cup cider vinegar * 1 Tbsp sugar * 2 Tbsp soy sauce * 1 Tbsp sesame oil * 4 cups water * Ice cubes, for serving * 2 tsp sesame seeds (optional) Preparation: 1. In a large bowl, mix matchstick cucumbers with chili pepper, vinegar, sugar, soy sauce, and sesame oil. 2. Let cucumbers sit in seasoning for 10 minutes. 3. Add water. 4. Chill in fridge. 5. Add sesame seeds and ice cubes before serving. 6. Ladle into individual portions. (Serves 6 in small bowls) *If you have a thin-skinned cucumber, you don't have to peel it. If your cucumbers have waxy, thick skins, it's best to peel off most of the skins. Kirby cucumbers are best, Persians work really well, and English cukes are a good third choice. http://koreanfood.about.com/od/vegetarianrecipes/r/OInaengguk.htm

Q: any good japanese vegetarian dishes?
does anybody have any suggestions on any good japanese vegetarian dishes? i know there is hardly any japanese food that is veggie... but how about modifying some non-veg meals and turning them vegetarian? adding a little tofu? any ideas?

A: oh look! Moe, Larry and Curly all in a row! Pay no attention to the self-proclaimed experts on what the Japanese think and do. They are the section's trolls. As you can see, and as you will see in most of their answers, their agenda revolves around encouraging people to eat meat. They cannot stand you vegetarians and vegans. Here are a few recipes to get you started. You'll notice, not so coincidentally, that NONE of them have any animal flesh in them: http://www.vrg.org/journal/vj96jul/vj967japan.htm#Recipes http://vegweb.com/index.php?board=378.0 ENJOY!!

Q: Any great Vegetarian Dishes?
My live-in-boyfriend is having his parents in town and I want to cook dinner for them a couple nights out of the weeks they are here. They are vegetarians but can eat fish and chicken-does anyone have an mouth watering veggie dishes I can borrow? Maybe even easy to make with simple ingredients.

A: Here are a few: Pomegranate Cabbage Salad Prep Time:30 minutes Total Time:30 minutes Servings:4 Ingredients 1 large pomegranate 1/4 head of cabbage 1/4 cup olive oil 2 Tablespoon Balsamic Vinegarette 1/2 teaspoon sugar 1/4 teaspoon salt Instructions Core and finely shred the cabbage then toss it with the salt and set aside. Remove the pomegranate seeds from the husk and add to the shredded cabbage. Best method to remove seeds is to cut the pomegranate in half, then break out seeds by hand. Sprinkle with the sugar, add oil and vinegar and toss well. Optional garnish can be a sprig of mint or a pinch of kale. Allow the salad to sit for at least 15 minutes at room temperature prior to serving. Toss again just before serving. Zucchini Parmigiana Prep Time:5 minutes Cook Time:20 minutes Total Time:25 minutes Servings:4 Ingredients 1 Tbsp. olive oil 1 clove garlic, minced 1 Tbsp. Italian herb seasoning 5 tomatoes\cooked, cut into wedges 1-1/2 lbs. zucchini\cooked, thinly sliced 2 cups shredded fat-free mozzarella cheese 2 Tbsps. grated Parmesan cheese Instructions Preheat oven to temperature 400°F. Heat oil in a heavy nonstick skillet over medium heat. Sauté garlic and herbs 1 minute. Add tomatoes and sauté 4 minutes. Stir in zucchini. Cover skillet and simmer 3 minutes or until zucchini is almost tender. Drain excess liquid from skillet. Season with salt and pepper to taste. Stir in half the mozzarella and half the Parmesan. Transfer mixture to a lightly oiled baking dish. Sprinkle with remaining mozzarella and Parmesan. Bake 10-15 minutes or until cheese is melted. Spicy Szechwan Sautéed Chicken with Bamboo Shoots Ingredients 3/4 lb. chicken, boneless, in 1 inch pieces 2 cups broccoliflowerets, par-cooked 2 each stalks green onions, chopped 1 cup canned sliced bamboo shoots 4 each slices, ginger roots, sliced 1 each garlic clove, chopped 1 Tbsp. rice wine 1 Tbsp. soy sauce 3/4 tsp. sugar 3/4 tsp. sesame oil 1 Tbsp. chili sauce 2 Tbsps. chicken stock 1/2 tsp. cornstarch(for thickening) Instructions Heat wok with oil, garlic, ginger over high heat and stir in chicken pieces. Cook, stirring constantly, for 1-2 minutes. Add remainder of ingredients except blanched broccoli flowerets and cornstarch, and stir for a further 1-2 minutes. Mix well. Thicken with cornstarch mixture and place chicken in center of a dish with broccoli on each side. Serves 4

Q: What are some Vegetarian dishes that would be good for Easter dinner?
This is our first Easter to be vegetarian, so I need some ideas for a festive, meatless meal. Thanks in advance.

A: Holiday cashew loaf with stuffing Ingredients: The roast: two tablespoons oil or margarine 2 large onions, chopped fine 5 cloves (or an entire bulb) garlic, minced 3 cups raw cashews 1 1/2 cups bread 1 cup soup stock (or water) salt and pepper 1/2 teaspoon nutmeg 2 tablespoons lemon juice The "stuffing": 3 cups bread cubes, toasted two tablespoons margarine, melted but not hot 1/2 to 3/4 cup finely-chopped onion 1 cup chopped celery 1/2 teaspoon thyme 1/2 teaspoon marjoram 1/2 teaspoon sage 3 tablespoons parsley, chopped salt to taste Method: (From the first list:) Cook the onion and garlic in the oil or margarine until tender, and remove from the heat. Chop the cashews by hand or in a food processor; cut up the bread as well. Add the cashews and bread to the onion, then add the vegetable stock, salt and pepper, nutmeg, and lemon juice. Put half of this mixture into a small, non-stick loaf pan (or line a regular loaf pan with parchment paper if a non-stick pan is unavailable). Mix together all the ingredients from the second list. Put the mixture on top of the stuff in the loaf pan, and add the rest of the first mixture so that there are three layers of food in the pan. Place the pan on a baking sheet or in a larger loaf pan (in case it overflows while cooking), and bake at 400 degrees F for half an hour. The top should be browned. Let the roast cool for a few minutes, then turn the pan over and serve the roast on a plate (or simply serve it out of the pan). Serve with gravy if desired, keeping in mind that it is a very rich dish. Notes: The roast will take about an hour to prepare. The stuffing works well on its own -- and I often make extra! The roast refrigerates well and can be frozen for a few months and microwaved back to life. As shown, recipe makes roughly six servings. Vegetable stock is often available in concentrate or as bouillon cubes, in health-food stores and in general grocery stores. If you really can't find it, use water. http://www.boutell.com/vegetarian/nut-roast.html Vegan Gravy Ingredients: 1/2 cup vegetable oil 3-6 cloves of garlic, squashed and minced very well 2-3 slices of yellow onion, chopped 1/2 cup all-purpose white flour 4 teaspoons nutritional yeast 4 tablespoons low- or reduced-sodium soy sauce 2 cups water 1/2 teaspoon sage 1/4 teaspoon ground black pepper 1/2 teaspoon salt 5 or 6 white mushrooms, sliced (optional) extra flour or cornstarch (optional) Method: Measure the vegetable oil into a small saucepan. Cook the garlic and onion in it for about two minutes on medium or medium-low heat, until the onion is a bit tender and translucent. Add the flour, yeast, and soy sauce to make a paste. Add the water gradually, stirring constantly. Bring the gravy to a boil on medium to medium-high heat, stirring constantly -- the gravy has to boil for it to thicken. (Grandma always told me to cook gravy for a full five minutes at a boil to make sure you kill the bugs in the flour, but I don't always bother.) Add pepper. Stir in the sliced mushrooms, if desired. Add salt, if desired. If the gravy is too thin for your taste, add one or two tablespoons of flour or small amounts of cornstarch to thicken it and add home-made-looking lumps. Use a wire whisk to eliminate lumps. Serve piping hot. Notes: This gravy takes about ten minutes to prepare. Poutine: Stir some chunks of fresh cheddar cheese curds into a serving of hot french fries. Cover with gravy, prepared a bit more thinly than the recipe above (use more water) and without mushrooms. It's impossible to find the truly authentic fromage en grain outside of Québec, but diced Colby or mozzarella works well, even if it won't squeak when bitten into. Flavor tip for the gravy: take a package of dried shiitake mushrooms and reconstitute them with about a cup and a half of very hot, but not boiling, water. Let it sit for 20 minutes, then strain -- use that mushroom juice plus enough water to make 2 cups of liquid for the recipe. This gravy refrigerates well. Freezing is not recommended; unused, undesired quantities should be discarded rather than frozen (the ingredients are inexpensive). The cooled gravy re-heats well in the microwave or on the stove. As shown, recipe makes roughly a quart. Recipe can be halved. When preparing this recipe and any other food you enjoy, please use organically-grown vegetables, fruits, grains, and flavorings. The Earth you save may be your own. http://www.boutell.com/vegetarian/gravy.html Vegan Soup Stock Non-fat stock suitable for a soup with noodles, vegetables, or beans. Not condensed: use full-strength. The cooking-show method of dicing onions, while effective, leaves a large hunk of onion unused. We make this stock from that kind of leftover onion material. We also use peels from cloves of garlic that are left from preparing gravy, tomato sauce, or chili. Ingredients: ends and skins, but not roots, of one or two onions, rinsed and chopped coarsely garlic clove peels 2 teaspoons coarse salt 1/2 teaspoon ground black pepper 1 teaspoon rosemary 1 teaspoon thyme 1 teaspoon dried garlic powder 1/2 teaspoon ground dried chili pepper water to cover Method: Place vegetable ingredients in a stock pot and add spices on top. Cover with water. Bring to a boil and simmer for 20 minutes, stiring occasionally. Remove from heat. Strain and store in a glass jar or other airtight container (discard what is filtered out). Allow container to cool before storing. Refrigerate and use within a few days, or freeze for long-term storage. Notes: This stock takes about 20 minutes to prepare. It should not be overcooked. As shown, recipe yields roughly half a quart. When preparing this recipe and any other food you enjoy, please use organically-grown vegetables, fruits, grains, and flavorings. The Earth you save may be your own. http://www.boutell.com/vegetarian/stock.html

Q: Some good vegetarian upscale dishes for a Black and White party?
I am turning 18 soon and will be having a Black and White themed party. It will be upscale and nice I plan on making mocktails and several black and white desserts (brownies, an adventurous vegan chocolate cake, and cookies) I will be placing out black and white m&ms. I am decorating with nice vases filled with black and white stones and with red roses(I will be wearing a red dress), black&white plates, cups, and silverwear, b&w tableclothes. I would like some nice vegetarian black and white or just upscale dishes on a low budget to wow my guests! Thank you in advance... if you have any other suggestions let me know! I chose to have a classy 18th!!!

A: epicurious.com is an invaluable resource for any kind of upscale party planning. recipes can be sorted by dish (hor d'oeuvres, main, side, etc), prep style, main ingredient. each recipe is also rated (4-0 forks) and user commentaries mean you don't go into the cooking process blind. people who've already made the dish give you suggestions (what to add, what to skip, what you can substitute) and general advice/reviews on the dish and pairings. i did a search for starters that are meatless and here are some of the yummy things i came up with, links in the resource spot. enjoy! Crisp Eggplant Chips Mushroom-Stuffed Brie Fig and Walnut Tempanade w/ Goat cheese* Tofu and Walnut stuffed mushrooms Pear, Blue Cheese and Fig Napoleons other good options: hummus, deconstructed caprese salad (chop up vine tomatoes, smoked mozz cheese, red onion and basil and toss with lemon juice, olive oil and cracked pepper. serve w/ baguette), and you should DEFINITELY have a cheese dish. cheese dish: have some hard (Romano, parm, manchego) some semi-soft and some soft, some ripe. (go to your local fine grocer and visit the cheese case, they can help you). accompany with candied nuts, fig preserves, honey, mixed fresh fruit and crackers. there's an article on cheese trays, last link in sources section. HAVE FUN. *I've had this and its SO good.