StaceyinLA Posted January 2, 2012 Share Posted January 2, 2012 I'm hosting my home school group's Mom's Night Out next week. The hostess usually cooks a meal (we are a small group of mostly close friends). I like to make meals that will expand some horizons. I am back to strict vegan eating and would like to make something vegan that will have them saying, "Wow!" What vegan meal do you cook that impresses non-vegans?? Quote Link to comment Share on other sites More sharing options...
helena Posted January 2, 2012 Share Posted January 2, 2012 I like to do a ton of taquitos, black beans, Mexican rice, and a whole bunch of salsas and guacamole to dip. You can do all sorts of yummy fillings for the taquitos. We've done chicken and beef seitan, vegan shredded pork, and potato/chirizo. If our guests were big eaters I'd add a soup like cilantro-zuchini. :drool5: For desert I'd serve a Mexican coffee, and pan dulce (from a Mexican bakery)... (if you live near one:001_smile:). Quote Link to comment Share on other sites More sharing options...
KungFuPanda Posted January 2, 2012 Share Posted January 2, 2012 (edited) I'm hosting my home school group's Mom's Night Out next week. The hostess usually cooks a meal (we are a small group of mostly close friends). I like to make meals that will expand some horizons. I am back to strict vegan eating and would like to make something vegan that will have them saying, "Wow!" What vegan meal do you cook that impresses non-vegans?? I'm not remotely vegan, but the vegan foods I like are Mulligatawny soup and a great salad. I had a salad the other day with spinach, avocado, strawberry, and pecans. It had a honey-vinaigrette dressing. You can also go with chili with the fake meat and a vegan cornbread. Here's the soup: 2 cups red lentils 5 cups broth (chicken or veggie) 5 cups water 1 teaspoon turmeric 2 tablespoons salt 2 medium potatoes (pared and cut up) 3 tablespoons olive oil 2 tablespoons garlic powder 1/2 teaspoon ground ginger 1/2 teaspoon salt 1/4 teaspoon black pepper 3 tablespoons ground cumin 2 tablespoons ground coriander 1/2 teaspoon cayenne pepper Lemon juice plain yogurt Put lentils, water, 2 tablespoons of salt, and broth in a large pot and bring to a boil. Reduce heat and simmer for 30 minutes. Add the potatoes and simmer for another 30 minutes. Remove from pot and puree mixture in blender. To the pot, add the olive oil and garlic, ginger, salt, pepper, cumin, coriander, and cayenne (I put all of the spices together in bowl so that I can add them at once.) Toast the spices in the heated olive oil for 2-3 minutes. Keep them moving and don't let them scorch or your soup will be bitter. Return the pureed soup to the pot and mix well with the spices. Simmer for about 5 minutes more. Add water to thin if necessary, or simmer longer to thicken. Serve soup with a dollop of yogurt and a splash of lemon juice. Enjoy :-) And here's the salad, but I leave out the sugar because the honey is sweet enough: http://allrecipes.com/recipe/strawberry-avocado-salad/ Also, hummus is my answer to a lot of these situations :-) Edited January 2, 2012 by KungFuPanda Quote Link to comment Share on other sites More sharing options...
helena Posted January 2, 2012 Share Posted January 2, 2012 I'm not remotely vegan, but the vegan foods I like are Mulligatawny soup and a great salad. I had a salad the other day with spinach, avocado, strawberry, and pecans. It had a honey-vinaigrette dressing. You can also go with chili with the fake meat and a vegan cornbread. Here's the soup: 2 cups red lentils 5 cups broth (chicken or veggie) 5 cups water 1 teaspoon turmeric 2 tablespoons salt 2 medium potatoes (pared and cut up) 3 tablespoons olive oil 2 tablespoons garlic powder 1/2 teaspoon ground ginger 1/2 teaspoon salt 1/4 teaspoon black pepper 3 tablespoons ground cumin 2 tablespoons ground coriander 1/2 teaspoon cayenne pepper Lemon juice plain yogurt Put lentils, water, 2 tablespoons of salt, and broth in a large pot and bring to a boil. Reduce heat and simmer for 30 minutes. Add the potatoes and simmer for another 30 minutes. Remove from pot and puree mixture in blender. To the pot, add the olive oil and garlic, ginger, salt, pepper, cumin, coriander, and cayenne (I put all of the spices together in bowl so that I can add them at once.) Toast the spices in the heated olive oil for 2-3 minutes. Keep them moving and don't let them scorch or your soup will be bitter. Return the pureed soup to the pot and mix well with the spices. Simmer for about 5 minutes more. Add water to thin if necessary, or simmer longer to thicken. Serve soup with a dollop of yogurt and a splash of lemon juice. Enjoy :-) And here's the salad, but I leave out the sugar because the honey is sweet enough: http://allrecipes.com/recipe/strawberry-avocado-salad/ Also, hummus is my answer to a lot of these situations :-) :iagree: I make this too, it always goes over well. Quote Link to comment Share on other sites More sharing options...
HappyLady Posted January 2, 2012 Share Posted January 2, 2012 This one is always my biggest hit: Veggie Cream Cheese Pizza bake a pizza crust (I use Pillsbury) mix 1 container of Tofutti cream cheese with garlic powder to your liking chop up veggies into small pieces (I use broccoli, cherry tomatoes and carrot sticks) spread the cream cheese on the pizza crust when cooled and then put all the veggies over the cream cheese. Press the veggies into the cream cheese so they don't fall off. I made the following recipe last night for my sister and her family and they LOVED it. It's not normally something I'd make, but it might go over well for people who don't want to try something "too vegan." :lol: http://snarkyvegan.wordpress.com/2010/11/04/vegan-mofo-white-trash-tater-tot-casserole-with-daiya/ Quote Link to comment Share on other sites More sharing options...
StephanieZ Posted January 2, 2012 Share Posted January 2, 2012 I would do a butternut squash soup, a spinach/pear/walnut salad, and an awesome loaf of bread. Quote Link to comment Share on other sites More sharing options...
Dolphin Posted January 2, 2012 Share Posted January 2, 2012 indian food Cumin rice cauliflower subzi some sort of dal (lentil) and a side (coconut chutney, mint and cilantro) Most people notice that is is vegetarian, not that it is also vegan Quote Link to comment Share on other sites More sharing options...
StaceyinLA Posted January 2, 2012 Author Share Posted January 2, 2012 Adding these to my list! Any more? Quote Link to comment Share on other sites More sharing options...
Mavis Posted January 2, 2012 Share Posted January 2, 2012 I really enjoy pumpkin baked ziti with carmelized onions and sage crumb topping from the Veganomicon cookbook. It's some work but absolutly worth it. http://recipes.sparkpeople.com/recipe-detail.asp?recipe=433410 I didn't make my own bread crumbs. I just used plain ,store bought ones. Quote Link to comment Share on other sites More sharing options...
KungFuPanda Posted January 2, 2012 Share Posted January 2, 2012 What about ehhpland Parmesan with that yeast stuff that tastes just like Parmesan cheese? I don't know where you get it, but I had it in a vegan restaurant once and it was really good. The used it yo make a pinch artichoke dip that tasted like the real thing. Quote Link to comment Share on other sites More sharing options...
HappyLady Posted January 2, 2012 Share Posted January 2, 2012 These are 2 of my DH's favorites: http://www.theppk.com/2011/11/dilly-stew-with-rosemary-dumplings/ http://www.theppk.com/2011/02/mac-shews/ Quote Link to comment Share on other sites More sharing options...
Jenny in Florida Posted January 2, 2012 Share Posted January 2, 2012 I often have success at large gatherings with a big tray of pasta. I just make a marinara sauce, boil up some ziti or shells or something more or less bite sized, and then mix the sauce and pasta in a big baking tray. It's very forgiving and can be kept warm for a while until you're ready to serve. I usually offer homemade garlic bread on the side and a salad if I'm serving adults. Another thing that usually goes over well is a crock pot of black bean soup. Here's my recipe (which I got from somewhere else and tweaked to fit our taste): Olive Oil, 2 TBS Carrots, 1 cup, chopped Onion, 2 cups, chopped Celery, 1 cup, chopped Bell pepper (preferably red), 1 large, chopped Garlic, 3 cloves, diced Black beans, 6 cups, cooked and drained Mild salsa or picante, 2 TBS Ground cumin, 1½ tsp Cayenne, ½ tsp Chili powder, 2½ tsp Salt, ½ tsp Veggie bullion cube Water, 4-5 cups 1. Saute onion, garlic and veggies on medium heat, stirring occasionally, for 15 minutes or until tender. 2. Dissove bullion cube in water. 3. Puree about one third of the beans with enough water to get them smooth. 4. Transfer sautéed veggies to slow cooker. 5. Add broth, water, beans, salsa and spices. 6. Cook on low for 4-5 hours (or longer) until vegetables are cooked and the soup is the preferred consistency. When we're eating at home, I usually make flour tortillas to go with this. But for a crowd, you could do cornbread or any other kind of bread, I think. The Frugal Girl has a recipe for yeast-raised cornmeal loaves that I veganized on the fly a few weeks ago and thought was really good. (http://www.thefrugalgirl.com/2011/10/wednesday-baking-cornmeal-loaves/) For more adventurous gatherings, I often make something Indian inspired. Channa masala is popular, served with basmati rice and some papadam. You could also do something simple like a taco bar with seasoned black beans, refried beans and assorted toppings. Quote Link to comment Share on other sites More sharing options...
SailorMom Posted January 2, 2012 Share Posted January 2, 2012 Eggplant Parmesan and/or grilled portobello mushrooms that have been marinated in Italian dressing..... yum...... Quote Link to comment Share on other sites More sharing options...
Jenny in Florida Posted January 2, 2012 Share Posted January 2, 2012 Eggplant Parmesan and/or grilled portobello mushrooms that have been marinated in Italian dressing..... yum...... Except parmesan cheese isn't vegan . . . Quote Link to comment Share on other sites More sharing options...
Tammyla Posted January 2, 2012 Share Posted January 2, 2012 Do mean strictly vegan or general vegetarian recipes? I'm hosting my home school group's Mom's Night Out next week. The hostess usually cooks a meal (we are a small group of mostly close friends). I like to make meals that will expand some horizons. I am back to strict vegan eating and would like to make something vegan that will have them saying, "Wow!" What vegan meal do you cook that impresses non-vegans?? Quote Link to comment Share on other sites More sharing options...
Kathy in Richmond Posted January 2, 2012 Share Posted January 2, 2012 We're not vegan, but we do work around a lot of food allergies here. This vegan eggplant "parmesan" takes a bit of work, but it's been a huge hit with everyone. So good!! I use the ground almonds instead of the soy parmesan for a yummy crunch & flavor. It has a nutritional yeast sauce (maybe that's what KungFuPanda was referring to above?). When I first saw the list of sauce ingredients, I was wary about the sauce, but it was so good that I've since been ordering nutritional yeast by the box from Amazon to have it on hand.:001_smile: Quote Link to comment Share on other sites More sharing options...
StaceyinLA Posted January 2, 2012 Author Share Posted January 2, 2012 I'm the only one who is, but I like to broaden their horizons! :lol: In the past I have made bean tostadas with all the fixins (guacamole, fresh salsa, lettuce, olives, tomatoes, etc.) as well as this amazing Gypsy Soup recipe from Moosewood that was a HUGE hit with hot, homemade rolls. i just want something that'll be really tasty and good enough you'd want to make it even if you weren't vegan. Quote Link to comment Share on other sites More sharing options...
helena Posted January 24, 2012 Share Posted January 24, 2012 (edited) I like to do a ton of taquitos, black beans, Mexican rice, and a whole bunch of salsas and guacamole to dip. You can do all sorts of yummy fillings for the taquitos. We've done chicken and beef seitan, vegan shredded pork, and potato/chirizo. If our guests were big eaters I'd add a soup like cilantro-zuchini. :drool5: For desert I'd serve a Mexican coffee, and pan dulce (from a Mexican bakery)... (if you live near one:001_smile:). ETA: (Hi Momee!! :seeya:) Taquito filling: chicken or beef -Shred "meat", pan fry with one piece of pressed garlic, season with powdered Pico de Gallo. -Warm tortillas on flame or comal. -Put in a bit of meat (in a line), and roll corn tortilla tightly, pin closed by putting in a toothpick at an angle. -Deep fry, turn occasionally to cook on all sides. http://www.organicdirect.com/west-seitan-chicken-style-p-7127.html http://caloriecount.about.com/calories-westsoy-seitan-i264115 http://www.amazon.com/Milpas-Pico-Gallo-4-Ounce-Jars/dp/B001FB6AMA/ref=sr_1_21?s=grocery&ie=UTF8&qid=1327381196&sr=1-21 Potato and chorizo filling: -Dice (small) a few potatoes, pan fry with oil, garlic, and onion. -When soft, add 1/2 chorizo. -Fill and fry the same as above. http://www.elburrito.com/soyrizo.html Pork filling: -Shred and pan fry -Add 1 can "ranchera" sauce -Cook on low for about 30 min. -Fill and fry the same as above We buy a brand called VegeBest Vegetarian pork chops. They sell this at our asian markets in the frozen section. http://www.herdeztraditions.com/herdez/salsa_ranchera.aspx Cilantro Zucchini Soup: I use a 10" cast iron pan (3" deep) -I fill the pan 1/2 way with water -Add 4 zucchini and boil till just tender -Put zucchini and water from pan into blender -Add one head of cilantro (no stems) -I add about 1/2 cup vegan powdered chicken broth and about 1tsp. salt. -Blend/set aside -In cast iron pan put in about 1/4 cup butter (I use Earth Balance), 3 whole serranos, and about 1/4 finely chopped onion. -Cook on low until onions are transparent. -Add liquid from blender and fill remainder of pan with water. (There's usually about 3/4" no liquid) (oh gosh, it's getting late! That might not make sense :D) -Cook about 30 minutes. -Salt to taste. -Garnish with a bit of sour cream (Tofutti) and freshly fried little square corn chips. *Take out the chilies before storing away for the night, otherwise they dominate the flavor by the next day. Edited January 24, 2012 by helena Quote Link to comment Share on other sites More sharing options...
MistyMountain Posted January 24, 2012 Share Posted January 24, 2012 http://peasandthankyou.com/2011/02/06/getting-sloppy/ sloppy josephines http://allrecipes.com/Recipe/Tasty-Lentil-Tacos/ lentil tacos. this recipe has chicken broth and cheese. I use veggie broth and don't use cheese Quote Link to comment Share on other sites More sharing options...
Vida Winter Posted January 24, 2012 Share Posted January 24, 2012 I am not even remotely vegan but if pressed to provide a non meat-egg- dish I would simply make a pot of beans and homemade tortillas. For homemade tortillas simply do a search; recipes have been discussed at length on this board. You can serve the tortillas and beans with sour cream, salsa, cilantro, cheddar cheese, etc... You can not lose with this combo.:D Quote Link to comment Share on other sites More sharing options...
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