osewme

We sold some of our property last year & the buyer has built a beautiful, large house on it. We feel very blessed to have found buyers who are nice, friendly & quiet. We just found out that he is vegetarian & I was wondering what other vegetarians eat when it comes to a full meal. I'm not sure if his wife is also vegetarian or not. I want to have them over for a meal at our home in the near future but not sure what to do as I've never had a "full" vegetarian meal for anyone before. Any suggestions would be appreciated.

QuiltE

There are different types of vegetarians.
And there are some that proclaim their vegetarianism, but would not be considered as such by others.

Best ..... to outright ask your neighbours!
Tell them you would like to invite them for dinner, and want to respect their choices.
Ask for their help in planning the meal. Perhaps even sharing of recipes.

You may find that what they eat really is no different foods
than you would eat (along with their exclusions).
You may also find that there are foods they would suggest, that you have never tried before.

What others advise you here, may or may not hit the mark.
Being neighbourly friends, already, should make it easy to open the door to this discussion.

Stitchnripper

I agree to ask them. They may have specific requirements and not what any of us suggest.

JENNR8R

Lime Quinoa

1 cup Quinoa (rinsed)
2 cups Water

Bring to a gentle boil over medium heat, lower heat, cover and cook until all water is absorbed, about 15 minutes. (Cool)

2 cloves Garlic (sautéed with a little olive oil for two minutes)
3/4 teaspoon Sea Salt
1/4 teaspoon Black Pepper
5 Green Onions (sliced thin) or 1 Shallot (chopped fine)
1/2 cup fresh Cilantro
1 cup Cherry Tomatoes (cut in half)
1/4 cup Olive Oil

1/4 cup fresh Lime Juice (about 1-1/2 limes)
1 Avocado (diced)

Stir the cooked/cooled quinoa and remaining ingredients together. (Combine the lime juice and avocado in last to prevent the avocado from turning brown.)

Serves four.

JENNR8R

Lentil Salad

24 oz. Petite French Green Lentils
8 cups Water
3 teaspoons Sea Salt

6 tablespoons Extra Virgin Olive Oil

1 bunch Spring Onions (sliced thin)
3 ribs diced Celery
1 diced cucumber
1/3 cup diced Pimiento

Boil lentils and salt in water for three minutes. Cover and simmer for 25-30 minutes. The lentils should be tender, but still firm. Drain, toss with olive oil, and cool.

Add onion, celery, cucumber, and pimiento. Pour vinaigrette dressing over salad and toss well.

Vinaigrette Dressing

½ cup Extra Virgin Olive Oil
3 tablespoons Wine Vinegar
1 teaspoon Black Pepper
1-1/2 teaspoons Sea Salt
1 teaspoon Oregano
1 teaspoon Caraway Seeds

JENNR8R

Pinto Bean Sloppy Joe Sandwiches

1 cup Onion, diced
1/2 cup Green Pepper (destemmed, deseeded, and diced)
2 tablespoons. jalapeno pepper, (destemmed, deseeded, and diced)
1 tablespoon Olive Oil
1 tablespoon minced Garlic
1 (15 oz.) can Pinto Beans (rinsed and drained)
1 (6 oz.) can Tomato Paste
1/2 cup Water
1/3 cup Wheat Germ
4 teaspoons Blackstrap Molasses
1 tablespoon Chili Powder
1 tablespoon Paprika
1 tablespoon dried Basil
1 teaspoon dried Oregano
1/2 teaspoon Salt
1/4 teaspoon freshly ground Black Pepper
Hot Pepper Sauce or Tabasco Sauce, to taste
6 split Hamburger Buns or Large Rolls

In a large non-stick skillet, saute the onion, green, and jalapeno peppers in the olive oil, for five minutes to soften. Add the garlic and saute for an additional minute. Add remaining ingredients, season the mixture with hot pepper sauce, to taste, and simmer an additional five minutes. Using a fork or the back of a spoon, coarsely mash the simmering mixture, and then simmer an additional five minutes. Serve the mixture on hamburger buns or large rolls. The pinto bean sloppy joe mixture can also be used as a sauce on pasta, grains, or vegetables.
Yield: 6 sandwiches

JENNR8R

Mushroom Barley Soup

2 tablespoons Olive Oil
2 Onions, chopped
4 cloves Garlic, minced
1 pound fresh Mushrooms, sliced
½ cup Soy Sauce
½ teaspoon salt
1 cup Barley
1 teaspoon Garlic Powder
1 teaspoon dried Dill Weed
¼ cup fresh Parsley, chopped
10 cups Water
2 Carrots, sliced
2 stalks Celery, sliced

In a large pot, combine olive oil, onions, garlic and mushrooms. Saute for about four minutes. Add the soy sauce, salt, barley, garlic powder, dill weed, parsley and water. Bring to a boil and simmer for 2 hours. Add carrots and celery. Cook an additional 45 minutes.

JENNR8R

Casablanca Couscous

1.5 lb. extra firm Tofu (or ground meat)
1 Onion, chopped
1 cup sliced Carrots
1 cup sliced Celery
1 cup sliced Mushrooms
3 tablespoons Olive Oil

1 can Chickpeas, drained and rinsed
1 (15 oz.) can Tomato Sauce
1 teaspoon Curry Powder
¼ teaspoon Cayenne Powder
1 teaspoon Paprika
2 teaspoons Salt
½ teaspoon Cinnamon
½ cup Red Wine

½ cup chopped Pecans
½ cup Raisins


In a large pan brown tofu, onion, carrots and mushrooms in olive oil. Add the remaining ingredients, except pecans and raisins, bring to a boil, cover and simmer for 30 minutes.

Add pecans and raisins and heat ten more minutes.

Couscous: Boil 3 cups water with 3 tablespoons olive oil. Pour over 2 cups couscous, stir, cover, let stand for five minutes or until water is absorbed. Serve vegetables over steaming couscous.

JENNR8R

Garbanzo Stew


6 tablespoons Olive Oil
3 medium-sized Onions, chopped
2 Bell Peppers, chopped (not finely)
8 large Garlic Cloves, minced
2 cans Garbanzo Beans, including liquid in can
1 can Stewed Tomatoes, diced
6 medium-sized Carrots, skinned and sliced
7-8 Potatoes, peeled and quartered
1 tablespoon Salt
1 tablespoon freshly ground Black Pepper
1 tablespoon Flour

• Heat olive oil in a large pot over medium heat
• Add onions, brown very well, stirring regularly
• Add peppers and garlic cloves, sauté for two minutes
• Add garbanzo beans and three cans of water
• Add stewed tomatoes, carrots, potatoes, salt and pepper
• Cover and simmer for 35 minutes, stirring every 10 minutes
• Add just enough water to flour to liquefy and stir into stew
• Cover and simmer for five minutes over low heat

Serves - 8

JENNR8R

Vegan Chocolate Cake

1-1/2 cups Flour
1 cup Sugar
3 tablespoons Cocoa
1 teaspoon Baking Soda
½ teaspoon Salt
6 tablespoons Oil
1 tablespoon Vinegar
1 teaspoon Vanilla
1 cup Cold Water

Mix the dry ingredients. Add the wet ingredients. Stir until smooth. Bake at 350 degrees for 40 minutes.