Vegetarian Shabbos Menu

MMEC123

Mon, Feb 20 2006, 10:14 am

I just found out my Shabbos guests (Friday night) are vegetarians (no meat, no fish). I still plan on serving some kind of chicken for my family but I want to make sure there's enough food and a well-balanced meal for my guests. The only thing I've thought of so far is to do fruit soup or split pea soup instead of chicken soup. Now I'm stuck. Any menu suggestions?

imasenior ↓

Mon, Feb 20 2006, 4:55 pm

Different salads: Fresh Israeli, pepper, tahini, eggplant, chickpea, corn or any other salad.

splitpea soup

some vegetarian soy meat imitation

rice dish

cauliflour kugel/ potatoe kugel (will they use eggs?

The combination of the items marked, make a complete protein.

slimnglam

Mon, Feb 20 2006, 5:02 pm

I just got this YUMMMMY recipe:

Take one cup rice-cook in 2 cups water and cool.
Meanwhile take 1 cup sugar and 8 ounces Rich's whip (or whatever brand you use) and mix together.
Fold it into 5 eggs. (yolk included).
Mix all together.
Bake for 45 minutes on 350.
Enjoy!!!!!!!!!!!!

BinahYeteirah

Mon, Feb 20 2006, 5:37 pm

I don't know if you have the Spice and Spirit Cookbook, but there are several good tofu recipes in there. I especially like the Tofu-Vegetable Casserole. Also, there are a number of bean dishes that are good, too. I like the Spanish Beans. Sometimes I make "Chickenless Soup", which is just a clear soup with carrots, onions, garlic, turnip, etc. with chicken-flavored soup powder (pareve). Regular veggie soup is good, too. If you add some type of bean (black-eyed peas are pretty), that will bulk it up and add protein.

I am a vegetarian, and I find if the hostess makes a number of salads, I usually feel pretty satisfied even if she hasn't made anything special for me.

If you need anymore recipes, let me know.

chen

Mon, Feb 20 2006, 5:54 pm

This is what we serve our vegan friends: fresh fruit salad; meatless cholent : asstd beans, lentils, barley, potatoes, onion, tomato sauce and all the usual seasonings;
lentil or split pea soup if no cholent, else vegetable soup; chic peas, plain, peppered, or with onions and mushrooms; tabouli; assorted salads like Israeli, carrot, marinated cukes, chatzilim, eggplant caponata, etc. Water challah. For dessert, either applesauce or the well-known cranberry-oatmeal dish that most ppl serve as kugel.

you have much more leeway if they eat eggs, b/c then you can serve any kind of kugel and any salad like coleslaw or potato that has a mayonnaise dressing.

elisecohen ↓

Mon, Feb 20 2006, 6:00 pm

I've made the S&S nut loaf and black beans for Shabbos meals. Other recipes I've made for Shabbos have been:
farfalle & fried tofu salad with sesame
Middle Eastern chickpea stew
Asian chopped salad
barley, black bean & bell pepper salad
Thai noodle & green bean salad
layered Lebanese salad (raw bulgur & veggies)
Asian barley mushroom salad
pea and potato curry
spicy grilled tofu and green bean salad
Mediterranean white bean salad

Unless they're vegan (dairy and egg free, the egg being the operative point here), your usual kugels, grains, veggies and other side dishes are fine if you just leave out any chicken broth and the like. I've made many a vegan Shabbos meal (we eat meat on Shabbos but a lot of our guests haven't over the years).

chocolate moose

Mon, Feb 20 2006, 6:54 pm

Are you sure they're not lacto-ovo and eat eggs, honey, stuff like that? Are they macrobiotic too?

Baked, mashed sweet potato is good......plain veg. soup with knaidlach is most like chicken soup...

Are you going to serve fish and meat with them around? I would feel funny......

roza

Mon, Feb 20 2006, 7:02 pm

check out this Vinigret (beats salad ) recipe that I posted long time ago, it's very filling and vegetarians like it very much:

http://imamother.com/forum/vie.....68901

sarahd

Tue, Feb 21 2006, 7:03 am

elisecohen wrote:

Elise, all this stuff sounds yummy!!!! Could we have some recipes?

↑ elisecohen ↓

Tue, Feb 21 2006, 8:42 am

farfalle & fried tofu salad with sesame

2 T soy sauce
2 T red wine vinegar
1 T brown sugar
1 clove garlic, minced
1 tsp ginger, minced
1/4 tsp salt, pepper to taste
2 T sesame oil
1/4 C salad oil
1 lb tofu, cubed, fried til golden
1 lb farfalle or other noodles, boiled til al dente
4 sliced scallions
peanuts (optional for a topping)
Combine and chill at least 2 hours

↑ elisecohen ↓

Tue, Feb 21 2006, 8:45 am

Middle Eastern chickpea stew

1 1/2 T olive oil
1 chopped onion
1 chopped bell pepper
3 minced garlic cloves
1/2 tsp cumin
1/2 tsp oregano
2 chopped tomatoes
3 T fresh cilantro
3 T fresh parsley
3 T tomato paste
2 C veggie broth or water
2 russet potatoes, cubed
2 15 oz cans chickpeas
salt & pepper

In the oil, cook onions, garlic, pepper, cumin and oregano 5 minutes over medium high heat. Add tomatoes, cilantro and parsley and cook 5 more min. Add tomato paste, cook 1 min. Stir in broth, bring to boil. Add potatoes, simmer 5 min, add chickpeas and cook at least 10 more min to heat them and finish cooking the potatoes. Can keep this warm in the oven or on a blech for a couple of hours for a nice Shabbos dinner dish.

↑ elisecohen ↓

Tue, Feb 21 2006, 11:24 am

barley, black bean and pepper salad

Cook 1 C barley in 2 C water plus 1/4 tsp salt for 35 minutes. Cool and toss with:
1 small red onion, minced
1 red bell pepper, chopped
2 T chopped parsley
2 T chopped cilantro
1 19 oz can black beans
To make dressing, mix:
1/4 C olive oil
1 T lime juice
1 T lemon juice
1 T red wine vinegar
1 tsp tomato paste or ketchup
1 minced garlic clove
2 T minced jalapeno pepper
1/4 tsp paprika
1/2 tsp cumin
salt and pepper to taste
Toss with salad, chill and serve.

↑ elisecohen ↓

Tue, Feb 21 2006, 11:27 am

Layered lebanese salad--must be made 24 hours in advance

1 C uncooked bulgur
1/3 C lemon juice
1/3 C vegetable broth or water
1/3 C olive oil
3 minced garlic cloves
1 1/2 tsp salt
1/4 tsp pepper
2 C finely chopped red onion
3-4 chopped tomatoes
1/2 C chopped fresh parsley
1/2 C chopped fresh mint
1/4 C chopped fresh dill
2 C peeled, chopped cucumber
2 chopped red bell peppers

Place bulgur in a large glass bowl. Mix the liquids, salt and pepper, and pour over the bulgur. Let sit 1/2 hour at room temp. Layer the rest of the ingredients on, refridgerate 24-48 hours.

↑ elisecohen ↓

Tue, Feb 21 2006, 11:30 am

pea and potato curry
4 chopped russet potatoes
1 chopped onion
2 minced cloves garlic
1 T grated ginger
1 tsp salt
2 1/2 tsp curry powder
1 T olive oil
2/3 C frozen peas
1-2 T lemon juice

Brown the potatoes, onion, garlic and ginger for a few minutes over medium heat. Add the rest of the ingredients and simmer 15-30 minutes til potatoes are tender (depending on the size pieces you chopped). Serve warm.

↑ elisecohen ↓

Tue, Feb 21 2006, 4:26 pm

Thanks. Here's one more because I think it's so yummy:
Asian barley mushroom salad

1 C barley, boiled for 40 minutes in an excess of water and drained
12 oz mushrooms, sliced and browned in a couple of T of oil for about 10 minutes
2 diced carrots
2 sliced scallions
salt and pepper

Combine all of these in a bowl and top with dressing made from:
2 1/2 T soy sauce
1 1/2 T sesame oil
1 T mirin
1 minced garlic clove

Refridgerate and serve. This makes a very nice Shabbos dish, very elegant looking if you put it in a nice bowl.

He*Sings*To*Me

Fri, Mar 03 2006, 2:30 am

elisecohen wrote:

Thanks...this sounds amazing...we have vegetarian acquaintances who we'd love to have by us for Shabbos, but I have been at a complete loss as to what to fix them for the protein aspect of the meal...there'd be this big, gaping "hole" on our plates where typically meat would be...thank you so much! Wink

↑ elisecohen

Fri, Mar 03 2006, 7:22 am

Sure; people show up here all the time last minute. One Friday I got a call from a girl who said she was rollerblading her way across the US and needed a place for Shabbos, and yes she was vegetarian but we already had 2 vegetarian girls (whom we didn't know) coming for meals so one more was no problem; last year erev Pesach a homeless man knocked on our door, introduced himself, identified himself as a Yid and asked if he could come for Seders...we've had students come for their first frum shabbos experience who are now married with kids in yeshiva schools, and friends we don't get to see except on Shabbos.

We're the kind of household that always has an extra roast and a few challahs in the freezer as well as several trays of brownies!

granolamom

Wed, Mar 08 2006, 8:02 pm

for an egg free kugel or cake you can substitute with tofu
1/4 blended silken tofu = 1 egg
this obviously does not work in souffles, sponge cake and the like. but I've used it successfully in most other cakes, carrot kugel, sweet potato pie, etc. never tried it for cookies, but it works well in muffins. for challah I just add extra water instead of the egg.
you can make mayo from tofu too

I have a recipe somewhere for a chocolate tofu pie. I'll look it up if anyone wants it. I've served it to guests and no one has yet noticed that its tofu.