Welcome to the Quilting Board!

Already a member? Login above
To post questions, help other quilters and reduce advertising (like the one on your left), join our quilting community. It's free!

Page 1 of 2 1 2 LastLast
Results 1 to 25 of 32

Thread: Vegetarian neighbor

  1. #1
    Super Member osewme's Avatar
    Join Date
    Apr 2011

    Vegetarian neighbor

    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.

  2. #2
    Power Poster QuiltE's Avatar
    Join Date
    Apr 2011
    Ontario, Canada
    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.
    Sew many ideas ... just sew little time!!
    https://www.flickr.com/photos/[email protected]/

  3. #3
    Super Member Stitchnripper's Avatar
    Join Date
    Nov 2009
    Mableton, GA
    I agree to ask them. They may have specific requirements and not what any of us suggest.

  4. #4
    Super Member JENNR8R's Avatar
    Join Date
    Dec 2010
    Herndon, VA
    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.

  5. #5
    Super Member JENNR8R's Avatar
    Join Date
    Dec 2010
    Herndon, VA
    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

  6. #6
    Super Member JENNR8R's Avatar
    Join Date
    Dec 2010
    Herndon, VA
    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

  7. #7
    Super Member JENNR8R's Avatar
    Join Date
    Dec 2010
    Herndon, VA
    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.

  8. #8
    Super Member JENNR8R's Avatar
    Join Date
    Dec 2010
    Herndon, VA
    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.

  9. #9
    Super Member JENNR8R's Avatar
    Join Date
    Dec 2010
    Herndon, VA
    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

  10. #10
    Super Member JENNR8R's Avatar
    Join Date
    Dec 2010
    Herndon, VA
    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.

  11. #11
    Super Member JENNR8R's Avatar
    Join Date
    Dec 2010
    Herndon, VA
    Vegan Sugar Cookies

    • 2-1/2 cups Flour
    • 1/4 tsp Salt
    • 1/2 tsp Baking Soda
    • 1 cup of Sugar, for divided use
    • 1 cup Margarine, at room temperature; make sure that the margarine says "vegan" specifically, or check the ingredients to make sure there are no dairy products
    • 1/3 cup Lemon Zest
    • 1/4 cup Silken Tofu
    • 3 tbsp fresh Lemon Juice

    First, preheat the oven to 400 degrees F. Place the flour, salt, and baking soda in a medium bowl, and whisk them together until they're mixed. Set this aside for a moment. In a large bowl, combine the margarine, 2/3 cup of sugar, and the lemon zest. Beat them with a stand mixer or hand mixer until they're light and fluffy, about 2 minutes. Add the tofu and the lemon juice, and beat until everything is mixed well together. With the mixer running on low, slowly add the dry ingredients, mixing just until they're combined. Take a spatula and stir the dough a few times by hand, making sure to scrape the sides and bottom of the bowl so that there aren't any patches of flour remaining.

    Use a cookie scoop to form the dough into 1-inch balls. Roll them around in the remaining 1/3 cup of sugar, then place them on a cookie sheet lined with parchment paper, and gently flatten them a bit. Bake the cookies in the 400 degree F oven for 8-10 minutes, until they're puffed and lightly golden around the edges. Remove them from the oven and let them cool for 2-3 minutes on the cookie sheet, then move them to a wire rack to cool completely. These vegan sugar cookies are soft and fluffy, with a fresh lemon flavor everyone will love.

  12. #12
    Super Member SusieQOH's Avatar
    Join Date
    Jul 2017
    Central Ohio
    A nice marinara sauce with pasta is a good one.

  13. #13
    Super Member
    Join Date
    Apr 2015
    You can't go wrong if you serve them a totally vegetarian meal. The variations occur when you add another food group into the mix. For example, ovo-vegetarians also eat dairy. pescetarians also eat fish. To create a vegetarian diet, you need complete proteins that are plant based. Quinoa and soy (including tofu) are complete proteins. Another option is to create complete proteins by combining incomplete proteins, such as legumes (beans or nuts) and bread, or beans and pasta, or rice and beans. Gelatin and corn are other incomplete proteins. As long as you complete the nine essential amino acids that your body needs to repair/replace/build human tissue, your food cobinations will be correct. An incomplete protein is like a sign that has all consonants but no vowels. Your beans are your consonants and your rice are your vowels.

    My grandmother was from the Great Smoky Mountains in Tennessee. Her mother was from a Catawba Indian tribe, which is where I believe this recipe originated from:

    Grandmother Nonnie's Pasta Salad

    Large Elbow Noodles
    Kidney Beans
    Mayonaise (I use Hellmans, Grandmother used Dukes)
    Scallions (optional, Grandmother included them but I don't)
    Last edited by SewingSew; 05-03-2018 at 05:14 AM.

  14. #14
    Power Poster ube quilting's Avatar
    Join Date
    Jul 2010
    Blog Entries
    Look up The Jazzy Vegetarian. Wonderful meal planning and creative meals.

    It is asparagus season so roasted asparagus with some tamari sauce and lemon as a side would be good.

    Creamy veggie risotto with asparagus, mushrooms and sun dried tomatoes. A spring mix salad on the side, Avacado pudding, yummy.
    no act of kindness, no matter how small, is ever wasted. Aesop

  15. #15
    Super Member
    Join Date
    Jul 2010
    Jeffersonville, In
    I agree ask them. I have a friend who doesn't eat meat (which helps with her fibromyalgia) and I have done a spinach quiche for her that does well.

  16. #16
    Power Poster Onebyone's Avatar
    Join Date
    Jan 2011
    Southern USA
    My DDs have had friends and boyfriends over the years who were vegetarians or vegans. When they were here for meals I never changed what foods I cooked. They chose what to eat from what I cooked. Mostly it was not eating meat dishes. Vegans are easy, chop a carrot and give a glass of water. Big mushrooms are a good choice to pan fry to sub for meat.
    I believe giving what I can will never cause me to be in need.
    Being cheap is not a badge of honor.
    My heroes are working people, paying their own way, taking care of their children and being decent human beings.

  17. #17
    Join Date
    Feb 2011
    RTP, NC
    I love Trisha Yearwood's Chickless Pot Pie Recipe.

    Chickless Pot Pie

    Yield: 8 servings

    1 cup thinly sliced carrots
    1 cup frozen green peas
    1 cup small diced potatoes
    1/2 cup thinly sliced celery
    1/3 cup finely chopped onion
    1/2 cup butter substitute, such as Earth Balance
    1/3 cup unbleached, all-purpose flour
    1/2 teaspoon salt
    1/4 teaspoon pepper
    1/4 teaspoon celery seed
    1/4 teaspoon garlic powder
    1 3/4 cups vegetable broth
    2/3 cup almond or soy milk
    Two 9-inch deep dish, unbaked pie crusts, lard free


    Preheat the oven to 425 degrees F.

    In a medium saucepan, combine the carrots, peas, potatoes and celery. Cover with water, bring to a boil and cook until the potatoes are tender, about 15 minutes. Remove from the heat, drain and set aside.

    In a large skillet over medium heat, cook the onions in the butter substitute until they are soft and translucent, about 5 minutes. Stir in the flour, salt, pepper, celery seed and garlic powder. Cook for 2 minutes to get the flour taste out. Slowly stir in the broth and then add the milk. Reduce the heat to medium-low and simmer until thick, about 5 minutes. Remove from the heat and stir in the drained vegetables. Roll out one of the unbaked crusts and place in a 9-inch-deep pie plate. Pour the mixture into the bottom crust.

    Roll out the second pie crust and place on top. Seal the edges and cut small slits in the top to allow steam to escape. Bake until the pastry is golden brown and the filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.

  18. #18
    Senior Member
    Join Date
    Sep 2012
    Central Ia
    Black bean burritos with pico de gallo. I'm not a vegetarian and I love black beans.

  19. #19
    Super Member tesspug's Avatar
    Join Date
    Nov 2011
    You do need to ask what kind of vegetarian they are. My husband is what is called an Ovo/lacto vegetarian. That means he will eat eggs and dairy just not "meat" of any kind. If they are true vegans they will have very strict guidelines. Nothing with animal product at all. For instant not all powdered sugar is vegan. True vegans will not even eat figs because there are tiny wasps inside the figs.
    I promise not to buy any more fabric until I see something I really like. Or it's on sale. Or I think it might match something.

  20. #20
    Senior Member
    Join Date
    Jun 2017
    I have 3 family members that are vegetarian, so I have been coming up with ways to adapt my recipes for them to have when they eat over. The easiest way I have found is to substitute ground beef with a mixture of two or more of the following:

    Pressed, crumbled firm tofu
    Cooked Barley
    Cooked Brown Rice
    Cooked Quinoa
    finely chopped mushrooms
    grated carrots and zucchini

    I mix up whatever of the above I have on hand and use it exactly as I would ground beef--such as in "meatloaf", "meatballs", as taco filler, in casseroles and in lasagna, burgers, etc. So far I have had no complaints and more than a few compliments, even from the meat-eaters.

  21. #21
    Super Member ArtsyOne's Avatar
    Join Date
    Sep 2011
    Canadian in Minnesota
    You can't go wrong with Morning Star Original Veggie Burgers on the grill, sliced potatoes/onions/peppers wrapped in foil on the grill, a 3-bean salad, a tossed green salad and fresh fruit for dessert. The meat eaters won't even notice.
    A fabric stash is always missing that one fabric needed to finish the quilt on which you're working.

  22. #22
    Member susananne's Avatar
    Join Date
    Aug 2015
    I made this garbanzo stew for dinner last night and it was yummy! DH loved it too. We are not vegan or vegetarian but several of our kids are. We shared it with our son and his wife and they also loved it. Can't wait to try some of these other recipes.

  23. #23
    Super Member
    Join Date
    Aug 2013
    It's so kind and hospitable of you to want to invite new neighbors to dinner. Such a rare treat in this day and age to be asked to someone's home for a meal. My dad and sister are vegetarian, but there are things that agree with him that don't with her, so my advice to is to ask. They may or may not do certain foods because they simply don't take care for them, but they probably would hesitate to be picky if invited.

    Mexican food is easy to fix and please everyone--you can keep the meat separate from the bean paste and everyone still gets a protein. All the other condiments can be built into tacos or nacho salad. But do ask--some people like salsa, if it's not too spicy. I'd suggest a fruit salad or a bowl of berries as a side dish.

  24. #24
    Super Member
    Join Date
    Jun 2011
    Never heard the "wasps in figs" before..how did they get there? Sorry, but I like figs, fresh or dried. I am not a vegan nor do I have any friends, relatives or acquaintances that are. Why not just go to a restaurant (if their choosing) and let someone else do the "cooking".

  25. #25
    Super Member
    Join Date
    Oct 2010
    I like zozee's idea of Mexican food. That works well for my son and his wife, who is a vegetarian. She was raised as a vegetarian, did not take it up as a trendy idea. They can order fajitas when they go out, she eats just the veggies and he will have both. Same at home with tacos and other Mexican food. They work it out what ever type of meal they have. She is actually can find something to eat even if people don't make something special for her. Bread and salad will work for her if need be. We eat a lot of vegetables at our house anyway so not a problem. Vegetable lasagna is also a popular option around here. Everyone likes it. BTW, DDIL is one who does not eat mushrooms. Doesn't like them.

Page 1 of 2 1 2 LastLast

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts

SEO by vBSEO ©2011, Crawlability, Inc.