Need help! Urgently! Vegetarian fine dining dishes! (1 Viewer)

[Puggy]

OK, I got this new Ms. Puggy (never again Mrs.) candidate. Met her in a party two weeks ago. She's a
vegetarian and I have to impress her with some great cookings.

I am a meat, chicken and fish lover. She does eat both chicken and fish, but as I want to impress her with
pure vegetarian fine dining dishes, I need to cook some vegetarian food. I need to know your best recipes,
I could use. I have googled a bit, but have not found the dishes I would like to cook.

So, shoot Puggy with recipes, so that he can impress her and get laid (for the n'th time with her).

Thanks.

 

[jbutler]

No suggestions for you, Pug, sorry. Though I am a fish eater, my wife cooks very good vegetarian dishes, but I have no idea how she does it.

Just wanted to say good luck with the new potential Ms. Pug! You deserve a good one.

 

[Puggy]

No suggestions for you, Pug, sorry. Though I am a fish eater, my wife cooks very good vegetarian dishes, but I have no idea how she does it.

Just wanted to say good luck with the new potential Ms. Pug! You deserve a good one.

Thanks buddy. You have no idea, how much I appreciate it, just because that one came from you

 

[detroitdad]

http://allrecipes.com/recipe/87173/black-bean-lasagna/

black bean lasanga. I've cooked this before and just tweaked the spices that I like. Solid. maybe not a "date night" dinner

Good Luck. If I can think any I'll post em up for you.

When is the dinner?

 

[detroitdad]

http://allrecipes.com/recipe/13981/eggplant-parmesan-i/

this isn't the recipe. My wife made eggplant parmesan last week. OUTSTANDING!!!!

 

[Puggy]

Aahh, she likes eggplant

 

[Puggy]

http://allrecipes.com/recipe/87173/black-bean-lasagna/

black bean lasanga. I've cooked this before and just tweaked the spices that I like. Solid. maybe not a "date night" dinner

Good Luck. If I can think any I'll post em up for you.

When is the dinner?

I will cook for a n00bie, and for you, when the time comes

 

[catalyzeme]

Maybe a nice mushroom risotto? Better (in my opinion) with a meat based stock, but a vegetable stock should work fine as well.

A good chicken stock would work better, if she eats chicken. Won't technically be vegetarian though.

 

[slisk250]

If she is OK with tons of cheese just say so here and I'll PM it to you.. I have this enchilada recipe that I call the "leg spreader", should get the job done.

 

[Puggy]

Maybe a nice mushroom risotto? Better (in my opinion) with a meat based stock, but a vegetable stock should work fine as well.

A good chicken stock would work better, if she eats chicken. Won't technically be vegetarian though.

Yepp. I'm good with risottos. My currnt favorite is beetroot risotto with goat cheese.

 

[Puggy]

If she is OK with tons of cheese just say so here and I'll PM it to you.. I have this enchilada recipe that I call the "leg spreader", should get the job done.

HECK YES! Thanks

 

[jbutler]

Aahh, she likes eggplant

This made me actually ask my wife who is a huge eggplant fan. She sent me the below. Might be a bit casual for what you're looking for now, but maybe a second dinner later after you knock her out this time around.

Eggplant and Summer Vegetable Gratin

Ingredients:
4 tbsp olive oil
2-2.5 lbs fresh eggplant
2 large onions, finely chopped
3 garlic cloves, chopped
1 fire roasted red pepper
2 cans diced tomatoes
10 basil leaves, torn
1 cup fresh breadcrumbs
1/4 cup parmesan cheese

Preheat over to 425. Slice eggplant into 1/2 inch rounds. Bruch both sides with 2 tbsp olive oil and bake on baking sheet until browned and tender (about 25 min). Season with salt and pepper. Set aside and reduce heat to 325.

Heat other 2 tbsp olive oil in skillet over medium heat and add onions and garlic. Heat until limp (about 8 min). Raise heat slightly and add pepper and tomatoes and continue cooking, stirring occasionally until everything is softened and thickened to a jam (about 20 min). Raise heat at end to reduce juices. Add basil and season with salt and pepper.

Lightly oil a 2.5 quart gratin dish. Make a layer of eggplant on bottom and cover with 1/3 cup of the sauce. Layer the rest of the eggplant and cover with remainder of the sauce. Cover and bake for 45 minutes at 325. Toss the breadcrumbs and cheese and layer on top of dish. Raise oven to 375 and bake until crumbs are browned and crisp (about 45 min).

Serves 6.

 

[manamongkids]

fish tacos are a great meal, especially for a date night as they are pretty light and u can get fresh ingedients and hand-make the pico de gallo, guac, etc

 

[Puggy]

When is the dinner?

Oh, sorry, I thought....well, this weekend I'm going over her place, but maybe the next weekend

 

[Puggy]

This made me actually ask my wife who is a huge eggplant fan. She sent me the below. Might be a bit casual for what you're looking for now, but maybe a second dinner later after you knock her out this time around.

Eggplant and Summer Vegetable Gratin

Ingredients:
4 tbsp olive oil
2-2.5 lbs fresh eggplant
2 large onions, finely chopped
3 garlic cloves, chopped
1 fire roasted red pepper
2 cans diced tomatoes
10 basil leaves, torn
1 cup fresh breadcrumbs
1/4 cup parmesan cheese

Preheat over to 425. Slice eggplant into 1/2 inch rounds. Bruch both sides with 2 tbsp olive oil and bake on baking sheet until browned and tender (about 25 min). Season with salt and pepper. Set aside and reduce heat to 325.

Heat other 2 tbsp olive oil in skillet over medium heat and add onions and garlic. Heat until limp (about 8 min). Raise heat slightly and add pepper and tomatoes and continue cooking, stirring occasionally until everything is softened and thickened to a jam (about 20 min). Raise heat at end to reduce juices. Add basil and season with salt and pepper.

Lightly oil a 2.5 quart gratin dish. Make a layer of eggplant on bottom and cover with 1/3 cup of the sauce. Layer the rest of the eggplant and cover with remainder of the sauce. Cover and bake for 45 minutes at 325. Toss the breadcrumbs and cheese and layer on top of dish. Raise oven to 375 and bake until crumbs are browned and crisp (about 45 min).

Serves 6.

Awesome. Thanks.

 

[pltrgyst]

One of our very best friends and his wife are vegetarians, and they're part of our local dining group, so we always have the challenge of finding restaurants that will satisfy them. One thing we have noted is that *every* single restaurant in this region of Florida that offers any vegetarian dishes at all leads off with Eggplant Parmigian -- so in case that's universally true, I would avoid that dish at all costs, since she might be sick of it. :

My personal favorite is a risotto made with aged Basmati, asparagus, corn, and grated overjarige (a very old Dutch Gouda) cheese. Parmigian could be substituted.

But my recommendation would be to Google recipes or buy any used cookbook by Madhur Jaffrey, and knock her socks off with Indian cooking. If you already know how to make great naan, you're ahead of the game.

Alternatively, a book on Jamaican cooking would yield many more interesting and perhaps unfamiliar flavor combinations. I like Jamaican Cooking Made Easy: Volume 1, from 2008, available from GetJamaica.Com, Amazon, or ABE.com.

Happy hunting!

 

[badpokerplayer]

OK, I got this new Ms. Puggy (never again Mrs.) candidate. Met her in a party two weeks ago. She's a
vegetarian and I have to impress her with some great cookings.

I am a meat, chicken and fish lover. She does eat both chicken and fish, but as I want to impress her with
pure vegetarian fine dining dishes, I need to cook some vegetarian food. I need to know your best recipes,
I could use. I have googled a bit, but have not found the dishes I would like to cook.

So, shoot Puggy with recipes, so that he can impress her and get laid (for the n'th time with her).

Thanks.

Best recipe I can give you is to find a woman who isn't a vegetarian=)

 

[Puggy]

One of our very best friends and his wife are vegetarians, and they're part of our local dining group, so we always have the challenge of finding restaurants that will satisfy them. One thing we have noted is that *every* single restaurant in this region of Florida that offers any vegetarian dishes at all leads off with Eggplant Parmigian -- so in case that's universally true, I would avoid that dish at all costs, since she might be sick of it. :

My personal favorite is a risotto made with aged Basmati, asparagus, corn, and grated overjarige (a very old Dutch Gouda) cheese. Parmigian could be substituted.

But my recommendation would be to Google recipes or buy any used cookbook by Madhur Jaffrey, and knock her socks off with Indian cooking. If you already know how to make great naan, you're ahead of the game.

Alternatively, a book on Jamaican cooking would yield many more interesting and perhaps unfamiliar flavor combinations. I like Jamaican Cooking Made Easy: Volume 1, from 2008, available from GetJamaica.Com, Amazon, or ABE.com.

Happy hunting!

Thanks for the hints. Will check his Indian recipes and book out. I only wish I could make naan. Methinks it requires a specific oven. And risottos are always good, those are
my specialities . Oh, btw, she loves eggplant.

Best recipe I can give you is to find a woman who isn't a vegetarian=)

Not an option now, I might be in too deep here

 

[slisk250]

Thanks for the hints. Will check his Indian recipes and book out. I only wish I could make naan. Methinks it requires a specific oven. And risottos are always good, those are
my specialities . Oh, btw, she loves eggplant.



Not an option now, I might be in too deep here

Too much information pug.

 

[Puggy]

Yepp. I'll shut up for now. Oh, throw me that PM slisk, when you have time.

 

[Poker Zombie]

You don't need a tandoor oven to cook naan anymore than you need a pizza oven to cook a pizza. It's better, but not essential. I pit a pizza stone in my oven and crank it to 525f (270c). I use a thin, wide bamboo cutting board to flip it because I don't have a pizza spatula (which I don't need because the cutting board works so well).

Ingredients:
4 tbsp olive oil
2-2.5 lbs fresh eggplant
2 large onions, finely chopped
3 garlic cloves, chopped
1 fire roasted red pepper
2 cans diced tomatoes
10 basil leaves, torn
1 cup fresh breadcrumbs
1/4 cup parmesan cheese

I make this dish (or something really close - I measure nothing) a couple of times a year when the eggplants come in. You will probably want a low acidity tomato (I use San Marzanos), because you won't have the animal fats that the acid of a tomato is usually used to cut through. Also, when turning something that carnivores call a "side dish" into an entree, you will want a little less acid. You don't want to ruin a late night with heartburn. You can always drizzle a little lemon juice over the top when it's done if you think it needs a little more brightness, but that's really not necessary.

I've also fed the guys (in an American southern firehouse) tofu, and it was gobbled up. The key is to tell them it's beans, not tofu (which they "would never-ever eat". You must utilize long soaking preparations, and I use an ingredient called Clancy's Fancy, that I discovered at a Vegan restaurant. It's called a hot-sauce, but it lives somewhere between hot-sauce and marinade. Not something you might want to pick out for a one-nighter, but if Ms Puggy is going to be around awhile, it doesn't hurt to have a few "I'm sorry" recipes to pull out on occasion.

 

[Ben]

This made me actually ask my wife who is a huge eggplant fan. She sent me the below. Might be a bit casual for what you're looking for now, but maybe a second dinner later after you knock her out this time around.

Eggplant and Summer Vegetable Gratin

Ingredients:
4 tbsp olive oil
2-2.5 lbs fresh eggplant
2 large onions, finely chopped
3 garlic cloves, chopped
1 fire roasted red pepper
2 cans diced tomatoes
10 basil leaves, torn
1 cup fresh breadcrumbs
1/4 cup parmesan cheese

Preheat over to 425. Slice eggplant into 1/2 inch rounds. Bruch both sides with 2 tbsp olive oil and bake on baking sheet until browned and tender (about 25 min). Season with salt and pepper. Set aside and reduce heat to 325.

Heat other 2 tbsp olive oil in skillet over medium heat and add onions and garlic. Heat until limp (about 8 min). Raise heat slightly and add pepper and tomatoes and continue cooking, stirring occasionally until everything is softened and thickened to a jam (about 20 min). Raise heat at end to reduce juices. Add basil and season with salt and pepper.

Lightly oil a 2.5 quart gratin dish. Make a layer of eggplant on bottom and cover with 1/3 cup of the sauce. Layer the rest of the eggplant and cover with remainder of the sauce. Cover and bake for 45 minutes at 325. Toss the breadcrumbs and cheese and layer on top of dish. Raise oven to 375 and bake until crumbs are browned and crisp (about 45 min).

Serves 6.

I see a key step omitted - don't forget to convert from Fahrenheit to Celsius. If you somehow manage to get your oven to heat to 425, Finland may have a new fjord (what are fjords called in Finnish?) come Monday.

 

[Puggy]

Fjord = Vuono. Yepp, I remember to convert

 

[tommythecat]

A lot of Creole/Latin/Caribbean dishes are very vegetarian friendly with lots of bold flavors. They are for the most part really simple to prepare and offer a lot of latitude for putting your own twist on the meal. It also offer the opportunity to focus on one region and then plan the whole meal around it with drinks, desserts, etc.

 

[BPTDirector]

No recipes buddy, just Best Wishes on your new relationship! Yahoo!!

 

[Puggy]

No recipes buddy, just Best Wishes on your new relationship! Yahoo!!

Thank you my friend

 

[Puggy]

MORE TOO MUCH INFORMATION COMING NOW!

First dinner date done. She cooked, twas nice. My turn next time.
Here's how the night went down.

We ate some nice stuffed paprikas (with tomatoes, mushrooms, rice and goat cheese) and some whitefish:

And we had some great wine to go with it:

Well, you know how it goes after some wine. And some more wine:

Then it was time to see some more:

So we did some romacing:

And then it was time for some.....:

And...

Naturally, I had to return the favor:.

Man, it was a looong night:

Spoon was nice:

I was exhausted:

But after all, we're all mammals, so what mammals do?

Finally, in the morning it was over:

I was really, and I mean really tired:

But in the end I was....

And I felt like a:

 

[BPTDirector]

Best post ever!! Way to replay your hand.

 

[detroitdad]

"This is the best to-die-for fire-roasted tomato soup! It can be made for Italian tastes or Mexican tastes! My favorite is the Mexican! Cilantro is the best! Use basil for the cilantro if you prefer an Italian flavor."
Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups vegetable broth (such as Penzy's(R))
• 2 (14.5 ounce) cans fire-roasted diced tomatoes

• 2 tablespoons chopped fresh cilantro, divided
• 1 teaspoon white sugar
• 1/4 teaspoon red pepper flakes
• 1/2 cup heavy whipping cream

Directions

1. Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot oil until fragrant, 2 to 3 minutes.
2. Pour vegetable broth over the onion mixture; add tomatoes, 1 tablespoon cilantro, sugar, and red pepper flakes. Bring the mixture to a boil, reduce heat to medium-low, place a cover on the saucepan, and simmer until the tomatoes are really soft, about 15 minutes.
3. Pour tomato mixture into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth and return to the saucepan.
4. Put pureed soup over medium heat and cook until hot, about 5 minutes. Stir remaining tablespoon cilantro and the heavy cream into the soup.

1. 
   I doubled the recipe. Didn't use any cream (didn't need it) and didn't blend it. I like it a little chunky.

1. 
   I used 4 cans of diced tomatoes. Two Fire Roasted, one Jalapeno, and one regular can of tomatoes

1. 
   I also didn't cook the cilantro in it. I just topped the bowls with it. I also added mozzarella cheese and croutons. It was outstanding. Served it with an extra sharp cheddar cheese grilled sandwich.

1. 
   

 

[Puggy]

Thanks dd. That sounds delicious. I think I will try it a little chunky too. And with mozzarella and croutons naturally