Need Vegetarian Meal ideas

[MommyKatie]

So for Father's day, we are making my dad & his wife dinner. She is a vegetarian & I always feel bad because when we cook for them, I usually make a roast or something and she just ends up eating the side dishes, so I figured I'd ask for some good vegetarian menu ideas. And also good sides and everything. Basically, I'm asking you all to plan our dinner. :) I was thinking fettucini alfredo? I've been craving it! But what for sides? just salad & bread or what else? I always feel like salad & bread is not emough KWIM? Or maybe you all have other main meal ideas? TIA!! :)

[hunter]

Edited because I sounded kind of snippy. Sorry! I'm going with one of the following two menus:

olive tapenade and pesto with crusty bread
tomato & basil salad
artichokes stuffed with herbs & bread crumbs
Suppli with Marinara
store-bought lemon sorbetto

-- or --

baked garlic and yogurt herb cheese with crusty bread
carrot & ginger soup
Lentil Roulade
mashed potatoes
Mushroom Gravy
For dessert I'd love to do orange souffles but doubt I'll have the time so I'll probably just drizzle Grand Marnier over sliced fresh oranges.

[hunter]

3 CUPS COOKED LONG-GRAIN OR ARBORIO RICE, HOT
2/3 CUP GRATED FRESH PARMESAN CHEESE
1 TABLESPOON PARSLEY
1 TABLESPOON OREGANO
2 TABLESPOONS BASIL
3 EGGS
4 OUNCES PROVOLONE OR MOZZARELLA CHEESE
1/2 CUP FLOUR
1/2 CUP CRACKER CRUMBS
1/2 CUP GROUND ALMONDS
VEGETABLE OIL FOR DEEP-FRYING
2 CUPS REALLY GOOD CHUNKY MARINARA SAUCE

In a large bowl, combine rice, salt, Parmesan, parsley, oregano, basil, and one beaten egg. Stir together quickly until well blended. Cube cheese into 8 pieces. Place flour into a small bowl. In another small bowl, beat remaining eggs with 1 tablespoon of water. In a wide, shallow bowl, mix cracker crumbs and almonds.

Before shaping each ball, rinse your hands under cold water. Take some of the rice mixture in the palm of one hand, and push a cube of cheese into the center. Shape the rice into a ball about the size of a mandarin orange. Press together tightly and set aside. (It is easier to add more rice to smaller balls than to remove it from larger ones.) When all balls are shaped, roll them in nour, then press each ball in your hands again to make sure it is tightly packed.

Carefully dip each ball in the beaten egg, then roll it into the crumb-nut mixture. (The secret here is to use one hand in the egg and keep the other hand dry.) Place coated balls on a cookie sheet and chill until ready to cook.

Heat oil to 365º in a deep skillet or saucepan (do not use non-stick). Cook suppli two at a time, basting and turning frequently, until golden brown. Keep warm in a 200º oven for up to 40 minutes, or hold at room temperature and reheat at 350º for 15 to minutes.

To serve, ladle 1/2 cup heated marinara sauce onto each plate. Top with two suppli and freshly-grated Parmesan. Serves 4 as an entrée.

[hunter]

1 1/2 CUPS RED LENTILS
3 CLOVES GARLIC, CHOPPED
2 CUPS FRESH BREAD CRUMBS
3 TABLESPOONS WATER OR LEMON JUICE
1/2 TEASPOON SALT
1/4 TEASPOON FRESH GROUND PEPPER
2 TABLESPOONS MELTED BUTTER
MUSHROOM GRAVY (SEE BELOW)

Chestnut stuffing:
1 TABLESPOON VEGETABLE OIL
2 CUPS CHOPPED ONIONS
1 CUP FINELY-CHOPPED RED BELL PEPPER
1 1/2 CUPS CANNED PEELED CHESTNUTS
2 CUPS FRESH BREAD CRUMBS
1/4 CUP CHOPPED FRESH SAGE
1/4 CUP CHOPPED FRESH PARSLEY

Combine lentils and 2 1/2 cups water in a medium saucepan. Bring to a boil, reduce heat, cover and simmer until lentils are tender and water is absorbed (about 30 minutes).

To prepare stuffing, heat oil over medium heat and sauté onion and bell pepper until soft. Place in a food processor with remaining ingredients and pulse until well-blended. Set aside.

Transfer cooked lentils to food processor. Add garlic, bread crumbs, water or lemon juice, salt and pepper. Process until mixture becomes a smooth, pliable dough. Spread a large piece of parchment or wax paper on a flat surface and spread lentil dough into an 11x14 rectangle. Spread chestnut mixture evenly over lentil layer. Starting with a short end, carefully roll by pulling upward on the paper and folding the edge of the dough over. Press roll firmly together as you continue rolling. To this point, may be prepared, covered and chilled for up to 2 days.

Place roulade on a lightly oiled baking sheet and brush generously with butter. Bake at 350º until roll is heated through and top is just beginning to brown (about 15 to 20 minutes). Garnish with sprigs of fresh sage and serve with Mushroom Gravy. Serves 8.

[hunter]

2 TABLESPOONS OLIVE OIL
1/2 MEDIUM ONION, CHOPPED
3 CLOVES GARLIC, MINCED
3 CUPS CHOPPED BROWN MUSHROONS
2 CUPS VEGETABLE BROTH
3 TABLESPOONS SOY SAUCE
FRESHLY GROUND PEPPER TO TASTE
2 TABLESPOONS CORNSTARCH

In a large skillet, heat oil over medium heat. Add onion and garlic and cook, stirring often, until onion is soft (about 5 minutes). Add mushrooms and cook, stirring often, until they begin to release their juices.

Add stock, soy sauce, and pepper. Dissolve cornstarch in 1/4 cup water and stir into gravy. Cook, stirring often, until gravy is thickened (about 10 or 15 minutes). May be prepared up to two days ahead and refrigerated. Reheat over low heat. Makes about 1 quart.

[hunter]

1 TABLESPOON OLIVE OIL
1/2 CUP CHOPPED ONION
3 CLOVES GARLIC, MINCED
28-OUNCE CAN CRUSHED TOMATOES IN PURÉE
2 TABLESPOONS PARSLEY
1 TABLESPOON BASIL
1 TABLESPOON OREGANO
1/2 TEASPOON HONEY
1/4 CUP RED WINE
1/4 TEASPOON GROUND PEPPER

Place oil in a large heavy saucepan over medium heat. Add onion and cook for about 5 minutes. Stir in garlic and cook for another 5 minutes. Add tomatoes, parsley, basil, oregano, honey, wine, and pepper. Reduce heat and simmer for another 20 minutes, stirring occasionally. Use immediately or store for 1 week in the refrigerator. Makes about 1 quart

This recipe is easily multiplied, but increase the simmering time a bit. It can be frozen in an airtight container for 1 month, or jarred by following basic canning instructions for tomatoes.

[MommyKatie]

Thanks guys! Those sound delicious hunter! The funny thing is, I talked to my dad today & now my step-mom just wants to take us all out for a Father's Day dinner, so I don't even have to cook anymore! :) But I will save these recipes for us! Thanks again! :)

[SharonCC]

For future reference, no fancy recipe here, I always like Fettucini Alfredo with broccoli. :)

[s-in-va]

Originally posted by SharonCC
For future reference, no fancy recipe here, I always like Fettucini Alfredo with broccoli. :)
Yes, thats good. I work at a Italian restaurant and we serve that, but I like it with broccoli and diced tomatoes on top!