A Call For Help: Vegetarian Recipe.

July 21, 2008

Hello lovely ladies (and to the one dude out there who reads this) .... I have a friend that just had a baby and there have been some unexpected complications. Both her family and her husband's family have come to town and they need some home-cooked food. Fast. So, I need to think of something delicious and nourishing for 8-9 people that also happens to be vegetarian (and preferably dairy-free ... or something I could make part of dairy-free). I have millions of recipes, but this is not my strong area. Any ideas?


  1. This is pretty good, and will use up some of your zucchini! I was thinking about making it tonight.

  2. Um hello - forgot the link! http://aliceqfoodie.blogspot.com/2006/07/cherries-and-zucchini.html

  3. We had black bean hard tacos tonight and they were great. We season our black beans in a pan on the stove just like ground beef (but with homemade taco seasoning).

  4. You could grill a ton of fresh veggies - zukes, peppers, onion and tomatoes. Dice up and toss with cooked orzo, roughly chopped spinach, olives and pine nuts. Drizzle with a little pesto and serve with some rustic bread and you got yerself a tasty meal that'll just get better as it sits. Serve shrimp on the side for those non-vegs.

  5. Almost forgot - Orangette's recipe archive has a lot of great sounding veg recipes, and 101 cookbooks is almost all veg - if I were looking for something like this, that's where I'd go!

  6. Hey there, Mix a can of garbonzo beans with 2 smashed avocados and juice of 1 lime. Throw it in a taco shell and add what you like, they are deeeelish. Mike and I went veg for a month and this was a favorite because it was so easy. Serve with rice and beans.

  7. Pesto! You can feed a HUGE crowd with pesto and it can be regular, vegan (leave out the parmesan) or made with gluten-free pasta, whatever. Homemade pasta is soooo much better than jarred, even the good ones at Trader Joe's.

    My favorite recipe (from Marcella Hazan):

    2 cups fresh basil (always cheap and available at Trader Joe's)
    1/2 cup olive oil
    2 cloves garlic, minced
    1 teaspoon salt
    2 tablespoons pine nuts

    Mix in blender ... then refrigerate or freeze. Before serving, mix in 1/2 cup hot water (from cooking pasta), 1 or 2 tablespoons butter and 1/2 cup freshly grated parmesan. (Obviously leave out if going vegan.)

    Serve over 1 lb pasta (any kind). Just double/triple/etc to feed a bigger crowd. All your friend would have to do is boil the pasta and plop it on top!

  8. My go-to recipe to deliver to families with children is this spicy tomato sauce recipe from Epicurious: http://www.epicurious.com/recipes/food/views/SPICY-TOMATO-SAUCE-100989

    I like to use Muir Glen Fire Roasted tomatoes and/or La Valle.

    I can also vouch for the broccoli rigatoni recipe at EmilyStyle. Delicious and a snap to prepare.

    I prefer my farfalle with baby spinach and roasted bell peppers (an old Williams-Sonoma recipe, I think?), but Emily's pasta pops together faster.

    I also have an easy spinach lasagna recipe that won't win any prizes for gourmet, but is easy to transport in a disposable pan.

    I would be happy to e-mail you either the farfalle or the lasagna (neither online), if you would like [catelloyd@att.net].

  9. I also would recommend Heidi Swanson's Super Natural Cooking and Vegan With A Vengeance. One of my best friends is Vegan and it's always challenging when she comes to visit. Last time we made Vegan Mac and Cheese (with homemade cashew cheese.) It was very interesting to make and I enjoyed being out of my comfort level in the kitchen!

  10. BTW-

    Vegan With a Vengeance is by Isa Chandra Moskowitz.

  11. 2 IDEAS: 1. that yummy fettucini and tomato sauce recipe i told you about from london river cafe (i think you wrote down the recipe). 2. on our blog archives, the entry on all the delish food dia cooked the week after maia was born there is a recipe for brown rice pasta with peas, mushrooms and goat cheese (but you could omit the cheese). xoxo

  12. Vegetarian (Tofu) Soup: Serve Hot or Cold with crusty baguette

    Steam your favorite vegetable(s) for the number of portions you wish to serve... or be creative and mix a couple... ie leeks and potato

    In blender or Cuisinart, blend together until creamy with one cube of soft Tofu....(or more if needed for larger quantity)

    Season to taste: Salt and Pepper OR Curry OR Herbs de Provence OR your favorite finally chopped fresh herbs OR bits of garlic...OR?!

    Add a small bit of soy milk to create the perfect creamy consistency... This recipe is vegetarian and is only limited by what is in the garden and one's imagination! Cheers!


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