Dinner Parties - catering for a lone vegetarian?

Originally posted by northernhenry
A more serious suggestion from previous,

Stirfries can give you some more flexibility;
1. General noodle and oriental veg mix then de-wok & keep warm
2. Tempura some bits of veg, Pak choi, green beans,etc (easy to do, just make sure you use Ice chilled H2o for the flour mix)- always popular with meaty people as well
3. Dip some rice noodles in hot oil to add feature to top of dish. (go crunchy and stand up on their own)
4. Then griddle or stir fry marinated beef/ chicken strips separately

Enjoy.

Ken Hom

If you're refering to my last post then maybe you didn't notice the serious suggestions in my previous posts.

This thread just reminded of me of that particular episode of the Royle Family and how difficult it is to cater and to not offend a vegetarian when you're from a family who are not vegetarians.

Actually this has just reminded me of another comedy show (Gavin and Stacey) which highlighted the same situation.

Originally posted by northernhenry
A more serious suggestion from previous,

Stirfries can give you some more flexibility;
1. General noodle and oriental veg mix then de-wok & keep warm
2. Tempura some bits of veg, Pak choi, green beans,etc (easy to do, just make sure you use Ice chilled H2o for the flour mix)- always popular with meaty people as well
3. Dip some rice noodles in hot oil to add feature to top of dish. (go crunchy and stand up on their own)
4. Then griddle or stir fry marinated beef/ chicken strips separately

Enjoy.

Ken Hom

If you're refering to my last post then maybe you didn't notice the serious suggestions in my previous posts.

This thread just reminded of me of that particular episode of the Royle Family and how difficult it is to cater and to not offend a vegetarian when you're from a family who are not vegetarians.

Actually this has just reminded me of another comedy show (Gavin and Stacey) which highlighted the same situation.

I agree with Pete that you don't want to buy a bunch of vegetables you aren't comfortable cooking with, throwing them all in a pan and hope for the best. Just won't work. Everything cooks differently, and seldom works unless you have the timing down pat.

I think what works well with the lasagna example is you have two dishes, on a parity position, just so happens one person likes one only. I've taken this concept and rolled it out to other foods, where I'll have four or five dishes, 'family style', turns out one person does not like one. Chances are when you do it this way you will have several meat eaters who won't like one or more of the veggies, so they'll all be in the same boat [;)]

I've deconstructed beef stroganoff: I take the fillet tail, season it and pan fry it quickly, I do like a bit of raw meat myself. It will get sliced and served on plate #1. I'll make a saute mushroom, cream and truffle oil dish, in plate #2. Now the veg person can get the part they like about the beef strog and mix it with whatever else you might offer. I will cube potatoes and roast them coated in olive oil, salt, rosemary. Then I'll put together a couple of other vegetables - this time of the year it might be diced aubergine pan fried in olive oil, garlic and chili peppers, then doused with a generous helping of soy sauce afterwards, and maybe some courgette or mixed squash done ratatouille style, or perhaps some peppers stir fried with onion, crushed tomato, salt, coriander. Doesn't matter, whatever you like, or are comfortable doing.

Bottom line, do this right and what you have are five platters of good food. Someone won't be too keen on the squash, I'll bet, and yes, someone might not like the meat, but in the end everyone should be able to get something good out of it.

DA, when one of my friends came to visit, many years ago, who was a vegetarian, my mother insisted that classic bolognese tortellini were a perfectly fine thing to serve, in tomato sauce as opposed to bolognese sauce, somehow surmising that the fact that the prosciutto used for the filling was hidden from view made this a perfectly acceptable option...... [:)]

I agree with Pete that you don't want to buy a bunch of vegetables you aren't comfortable cooking with, throwing them all in a pan and hope for the best. Just won't work. Everything cooks differently, and seldom works unless you have the timing down pat.

I think what works well with the lasagna example is you have two dishes, on a parity position, just so happens one person likes one only. I've taken this concept and rolled it out to other foods, where I'll have four or five dishes, 'family style', turns out one person does not like one. Chances are when you do it this way you will have several meat eaters who won't like one or more of the veggies, so they'll all be in the same boat [;)]

I've deconstructed beef stroganoff: I take the fillet tail, season it and pan fry it quickly, I do like a bit of raw meat myself. It will get sliced and served on plate #1. I'll make a saute mushroom, cream and truffle oil dish, in plate #2. Now the veg person can get the part they like about the beef strog and mix it with whatever else you might offer. I will cube potatoes and roast them coated in olive oil, salt, rosemary. Then I'll put together a couple of other vegetables - this time of the year it might be diced aubergine pan fried in olive oil, garlic and chili peppers, then doused with a generous helping of soy sauce afterwards, and maybe some courgette or mixed squash done ratatouille style, or perhaps some peppers stir fried with onion, crushed tomato, salt, coriander. Doesn't matter, whatever you like, or are comfortable doing.

Bottom line, do this right and what you have are five platters of good food. Someone won't be too keen on the squash, I'll bet, and yes, someone might not like the meat, but in the end everyone should be able to get something good out of it.

DA, when one of my friends came to visit, many years ago, who was a vegetarian, my mother insisted that classic bolognese tortellini were a perfectly fine thing to serve, in tomato sauce as opposed to bolognese sauce, somehow surmising that the fact that the prosciutto used for the filling was hidden from view made this a perfectly acceptable option...... [:)]

Darkauthor,

No I was meaning my own tongue-in-cheek post. Should have added 'my' previous post

The Royle clip was a classic!

Darkauthor,

No I was meaning my own tongue-in-cheek post. Should have added 'my' previous post

The Royle clip was a classic!

northernhenry,

Please accept my apologies. I didn't read your previous post in the manner it was supposed to be taken in. [:I][:I]

Next time, I will fully read every post before firing back a reply.[B)]

northernhenry,

Please accept my apologies. I didn't read your previous post in the manner it was supposed to be taken in. [:I][:I]

Next time, I will fully read every post before firing back a reply.[B)]

Thank you all very much for you insights, advice and even humour [:)]

The Royle Family thing took me back to a school trip to Austria (a few years ago [:I] the Austrians and German (we stayed there a couple of nights too) SURE did struggle with the concept of vegetarianism... [:(] ('well the soup only has LITTLE bits of meat in'...).

I do really try to make an effort when we have vegetarians to visit. It is very tempting to buy a vegetarian entree for them (like a vege quiche or something), but it feels like I am not looking after them properly or being very hospitable... but I am probably odd [:o)]

Your suggestions have all been REALLY helpful - you made me think a bit laterally. I really wanted to cook a Cottage Pie (Delia's Shepherd's Pie recipe - with the cheesey leaks on top - but with minced beef instead): it is quite simple, but tastes nice and can be virtually completely cooked beforehand - leaving more time to enjoy with our guests [:)]. You helped me to think a bit creatively and realise that I do a seperate little vegetarian version of the same dish (same recipe, but substitute some vegetarian mince - maybe supplemented by some mushroom - and some vegetable stock). Why didn't I think of that before! I think it will work and wont be a lot more effort than just making the meat one... [:)]

I will make sure that I taste the vege version, throughout cooking, to ensure I end up with something edible.

I also like quite a few of the other ideas on here - lots of 'food for thought' for future dinner guests [:)]

Any more ideas, then keep them coming - can never have too many [:)]

Boo

Thank you all very much for you insights, advice and even humour [:)]

The Royle Family thing took me back to a school trip to Austria (a few years ago [:I] the Austrians and German (we stayed there a couple of nights too) SURE did struggle with the concept of vegetarianism... [:(] ('well the soup only has LITTLE bits of meat in'...).

I do really try to make an effort when we have vegetarians to visit. It is very tempting to buy a vegetarian entree for them (like a vege quiche or something), but it feels like I am not looking after them properly or being very hospitable... but I am probably odd [:o)]

Your suggestions have all been REALLY helpful - you made me think a bit laterally. I really wanted to cook a Cottage Pie (Delia's Shepherd's Pie recipe - with the cheesey leaks on top - but with minced beef instead): it is quite simple, but tastes nice and can be virtually completely cooked beforehand - leaving more time to enjoy with our guests [:)]. You helped me to think a bit creatively and realise that I do a seperate little vegetarian version of the same dish (same recipe, but substitute some vegetarian mince - maybe supplemented by some mushroom - and some vegetable stock). Why didn't I think of that before! I think it will work and wont be a lot more effort than just making the meat one... [:)]

I will make sure that I taste the vege version, throughout cooking, to ensure I end up with something edible.

I also like quite a few of the other ideas on here - lots of 'food for thought' for future dinner guests [:)]

Any more ideas, then keep them coming - can never have too many [:)]

Boo

Just to add:

Quorn - [:$]

Just to add:

Quorn - [:$]

[HighFlyer]

Am I the only person who likes really Quorn then? [:)]

Thanks,
Sarah

[HighFlyer]

Am I the only person who likes really Quorn then? [:)]

Thanks,
Sarah

Originally posted by Tinkerbelle
Just to add:

Quorn - [:$]

How about a little bit of Quorn mince heavily flavoured and disguised in a Cottage Pie???

Boo

Originally posted by Tinkerbelle
Just to add:

Quorn - [:$]

How about a little bit of Quorn mince heavily flavoured and disguised in a Cottage Pie???

Boo

[Pete]

One thing to bear in mind - and all veggies have their own reasons for being veggie, so this may or may not be relevant - veggie meat substitutes, that are shaped and textured to look and taste like meat, aren't a great idea if you're reasons for being veggie are because you don't like the texture and flavour of meat. Personally I kinda think they defeat the point of being veggie. If you want something that looks and tastes like a chicken fillet; eat a chicken fillet.

Pete

[Pete]

One thing to bear in mind - and all veggies have their own reasons for being veggie, so this may or may not be relevant - veggie meat substitutes, that are shaped and textured to look and taste like meat, aren't a great idea if you're reasons for being veggie are because you don't like the texture and flavour of meat. Personally I kinda think they defeat the point of being veggie. If you want something that looks and tastes like a chicken fillet; eat a chicken fillet.

Pete

Thanks Pete [:)]

The dinner that I am worried about is tomorrow (have a pasta dish in a vegetarian friendly sauce for tonight), so will sound the guests out tonight about tomorrows idea and adjust if required... [:)]

Boo

Originally posted by Pete
One thing to bear in mind - and all veggies have their own reasons for being veggie, so this may or may not be relevant - veggie meat substitutes, that are shaped and textured to look and taste like meat, aren't a great idea if you're reasons for being veggie are because you don't like the texture and flavour of meat. Personally I kinda think they defeat the point of being veggie. If you want something that looks and tastes like a chicken fillet; eat a chicken fillet.

Pete

Thanks Pete [:)]

The dinner that I am worried about is tomorrow (have a pasta dish in a vegetarian friendly sauce for tonight), so will sound the guests out tonight about tomorrows idea and adjust if required... [:)]

Boo

Originally posted by Pete
One thing to bear in mind - and all veggies have their own reasons for being veggie, so this may or may not be relevant - veggie meat substitutes, that are shaped and textured to look and taste like meat, aren't a great idea if you're reasons for being veggie are because you don't like the texture and flavour of meat. Personally I kinda think they defeat the point of being veggie. If you want something that looks and tastes like a chicken fillet; eat a chicken fillet.

Pete

[HighFlyer]

Fair point Pete, but then there are the others who want something that resembles meat but is free from the ethical, social or health reasons for not eating actual meat.

Thanks,
Sarah

[HighFlyer]

Fair point Pete, but then there are the others who want something that resembles meat but is free from the ethical, social or health reasons for not eating actual meat.

Thanks,
Sarah

Originally posted by HighFlyer
Fair point Pete, but then there are the others who want something that resembles meat but is free from the ethical, social or health reasons for not eating actual meat.

Thanks,
Sarah

It is a mine field... [:0]

I will interrogate my guest tonight and find out where she stands... if Quorn mince is not one of her prefered ingredients, then I will maybe substitute some aubergine instead... or re-read this thread and come up with another plan [:)]

Thanks very much [:)]

Boo

Originally posted by HighFlyer
Fair point Pete, but then there are the others who want something that resembles meat but is free from the ethical, social or health reasons for not eating actual meat.

Thanks,
Sarah

It is a mine field... [:0]

I will interrogate my guest tonight and find out where she stands... if Quorn mince is not one of her prefered ingredients, then I will maybe substitute some aubergine instead... or re-read this thread and come up with another plan [:)]

Thanks very much [:)]

Boo

Thanks again... [:)]

I checked on Friday night, and the vegetarian guest that we have 'doesn't eat meat because she doesn't like the taste and texture of meat' (so my frozen quorn mince stayed in the freezer...).

Instead I did a vegetable filling for a seperate Cottage Pie: so onions and garlic, finely chopped (food processed) suede & carrot, diced aubergine and mushrooms, tinned tomatos, tomato puree, fresh thyme, flat leafed parsley and seasoning. All simmered together, then with the same topping as the meat based cottage pie (buttery, cheesey mashed potato, a generous sprinkling of finely chopped leaks and then more grated cheese on top) before being baked. Served with simple brocoli. Followed by homemade bread & butter pudding.

Seemed to go down fairly well [:D]

Very much helped by your lateral thinking and advice on cooking for vegetarians [8D]

Boo