Vegetarian & Vegan. What Should I Cook For My Vegetarian Girlfriend?
Vegetarian & Vegan. I Have A Girlfriend Who Is A Vegetarian And I Invited Her To Dinner At My House And I Need A Vegetarian Meal To Cook Her. I Am Not
Vegetarian Vegan : What Should I Cook For My Vegetarian Girlfriend
I have a girlfriend who is a vegetarian and I invited her to dinner at my house and I need a vegetarian meal to cook her. I am not a vegetairian so I don't know what to cook her that does not have meat in it. Could anyone give me any ideas on what I can cook her and why? ~~~ Riz ~~~
Best Answer To Vegetarian Vegan Question
buy some tofu things and have a salad no meat in any thing
All Answers To Vegetarian Vegan Questions
Answer 1buy some tofu things and have a salad no meat in any thing
Answer 2fetticine alfredo with garlic bread and a salad... easy and delicious. Warm brownies with ice cream for dessert.
Answer 3well if you go to the health food shop then they have alot of products using Tofu or Soya Products. Or you make a Spaggetti dish with Salad
Answer 4whole wheat(or not) pasta with chunky vegetable marinara sauce(it be cute if you made it yourself or you can just buy it) and either garlic bread or bread sticks(again cute if you made it, but fine if you buy it, making good bread is really tricky) or you can make pizza, yes MAKE pizza the dough, everything, there are really easy pizza dough recipes, add mozzarella a provolone cheese and whatever topping you want(besides meat) before either meal, it be nice to add a salad an Italian or Cesar would be good, Italian foods adds a really subtle touch of romance and care to any setting, also, girls love carbs, even if they don't admit it, good luck, hope she likes it.......oh don't forget the Parmesan cheese
Answer 5If you like pasta, you can cook her spaghetti with marinara sauce. Amy's makes several varieties of jarred pasta sauce, all of them vegetarian. You can make a meatless lasagna and use veggie crumbles (most grocery stores carry them). If she likes chili, you can make a meatless chili and crumble tempeh (a cake made of fermented soybeans. It has a nutty, chewy flavor and texture) in it. You can do a veggie stir-fry with veggie strips. Both Morningstar Farms and Lightlife make them. You can make veggie fajitas or tacos (you can find taco-flavored veggie crumbles, too). You can marinate and grill portobello mushrooms, then slice them and fan them over mashed potatoes. Or grill them and serve them with corn on the cob and a few other veggies. Check out for more ideas. And until you get better at vegetarian cooking, try to keep it as simple as possible. Cooking tofu takes some practice, but once you get the hang of it, you'll be making tasty tofu dishes. When you think about it, a lot of things you make probably are or can easily be made vegetarian. Good luck!
Answer 6EggPlant Rollatini Served with Pasta Ingredients Nonstick olive oil spray All purpose flour 4 large eggs, beaten to blend 3 1/2 cups fresh breadcrumbs made from crustless French bread 2 2/3 cups grated Parmesan cheese (about 8 ounces) 18 1/4- to 1/3-inch-thick lengthwise eggplant slices (from 2 medium) 3 cups (packed) coarsely grated whole-milk mozzarella cheese (about 12 ounces) 1 1/4 cups ricotta cheese (preferably whole-milk) 3/4 cup chopped fresh basil leaves 3 cups purchased marinara sauce Preparation Preheat oven to 350°F. Spray 3 baking sheets and one 13x9x2-inch glass baking dish with nonstick spray. Place flour in 1 wide shallow bowl, eggs in second bowl, and breadcrumbs mixed with 1 cup Parmesan cheese in another. Sprinkle each eggplant slice with salt and pepper. Coat each slice with flour, then beaten egg, and finally breadcrumb mixture. Arrange eggplant slices in single layer on prepared sheets. Bake eggplant in batches until coating is golden, turning after 15 minutes, about 30 minutes total. Cool on sheets. Mix mozzarella cheese, ricotta cheese, basil, and 1 cup Parmesan cheese in medium bowl. Season filling with salt and pepper. Divide filling among eggplant slices (about 3 tablespoons per slice); spread evenly. Starting at 1 short end, roll up eggplant slices, enclosing filling. Arrange rolls, seam side down, in prepared baking dish. (Can be made 1 day ahead. Cover and chill.) Preheat oven to 350°F. Spoon marinara sauce over rolls; sprinkle with remaining 2/3 cup Parmesan cheese. Bake uncovered until rollatini are heated through and mozzarella cheese melts, about 30 minutes.
Answer 7cooking for someone you love is the why...and it's great that you are willing to learn new recipes just for her. Here are some recipe sites that will keep your g/f coming back for more!! / /journal/#Recipes here is an easy one for the first time.. HEARTY PASTA AND PINK BEANS Serves: 6 Use hearty pasta from the frozen foods section for this filling dish. All you need to complete this meal is a bountiful tossed salad and some fresh bread. 16-ounce bag frozen tortellini (ricotta, tofu, or vegetable-filled), ravioli, ricotta cavatelli, or gnocchi Two 16-ounce cans pink beans, drained and rinsed 28-ounce jar good-quality chunky marinara sauce Bring water to a boil in a large pot and cook the frozen pasta according to package directions. Just before draining, add the beans to the water and cook briefly to heat them. Drain the mixture well and transfer to a serving container. Stir in the marinara sauce and serve at once. if it's only for 2 ppl just cut everything in half...have fun
Answer 8Roasted Cauliflower with Spaghetti and Caramelized Onions Serves 4 to 6 Preheat the oven to 350F 5 tablespoons extra virgin olive oil 1/2 teaspoon coarse sea salt Grinding black pepper 1 small head cauliflower, cored and separated into 1-inch florets 1 large red onion, peeled and thinly sliced 1 pound spaghetti 1/2 cup grated Pecorino cheese Combine three tablespoons of the olive oil, salt and pepper in a bowl. Add the florets and toss well to coat. Transfer the florets to a baking dish large enough to hold them in a single layer. Bake them for about 20 to 25 minutes, turning them once or twice, until they look lightly browned. Set aside. Meanwhile heat the remaining olive oil in a large sautea€™ pan. (12 to 14 inches) Add the onions and cook them slowly over medium heat until they are wilted, have given off their liquid, and appear glazed looking. Season them with salt and pepper to taste. Keep warm while the spaghetti cooks. Cook the spaghetti in four to six quarts of rapidly boiling water to which 1 tablespoon of salt has been added. Cook just until al dente; break a strand in half and if white flour is visible, cook longer. It is cooked when flour is no longer visible. Drain the spaghetti in a colander, reserving 2 tablespoons of the cooking water. Transfer the spaghetti to the sautea€™ pan with the onion. Add the florets and reserved water. Heat everything together until hot. Season with salt and pepper. Transfer the mixture to a platter and sprinkle the cheese over the top. Broccoli and Pasta 1/4 cup extra virgin olive oil 2 1/2 cups fresh broccoli florets 3 cloves large garlic, finely chopped 1/4 teaspoon crushed red pepper 1 (9-ounce) package BUITONI® Fettuccine, cooked, drained and kept warm 1/3 cup freshly grated Romano cheese Heat oil in large skillet; add broccoli, garlic and crushed red pepper. Cook, stirring frequently, until broccoli is crisp-tender. Add pasta; toss to coat well. Sprinkle with cheese; toss lightly. Serve immediately. Makes 3 servings. hope these help. enjoy.
Answer 9You don't have to be vegetarian to know. If she's your girlfriend you probably see what kind of food she eats on a daily basis. You should know what she likes eats, and make something like that.
Answer 10A big fat juicy STEAK !!!!! UMMM YUMMY !!!!!!!!
Answer 11I'm a vegan in an omnivore world. Last school year (August 2006-07) my husband, who is pursuing his master's of divinity degree, did his internship year where he worked as a student pastor. Many of the congregational families had us into their homes for lunches and dinners and I was even blessed with a baby shower that included a lunch. They knew that I'm vegan and before the day of the meal, they asked me or my husband what I "could" and "couldn't" eat. That's my point-- Instead of asking a bunch of strangers what your girlfriend eats, ask her. As has been said, by now you should have observed what she does and doesn't eat, other than no meat (which includes fish). If she's vegan (which I'm guessing not since you said vegetarian), then that would also include no eggs, dairy, and other animal byproducts. (For some vegans, honey is a gray area. I eat honey, or at least food with honey, because it makes things a mite easier with my meat-eating husband who already does plenty of vegan meals with me.) Of all of the meals we had I'm not sure if I really walked away hungry. Maybe once, but even then, I politely ate the salad with cheese, because I was already hungry and pregnant (when I was pregnant, I did not put off eating; Even now that I'm nursing I don't like to wait). When I got home, though, I made myself a sandwhich. Below are some good sites that have some good recipes. Also, when baking, smooth, store bought apple sauce works for both an baking oil and egg substitue, as does bananas. However, a banana taste might come out, depending on the recipe. (The other night my husband made pancakes from the Hodgston Mills whole wheat mix and added apple sauce. The result was banana tasting pancakes. He added some cinnamon as well. With a bit of Smart Balance spread and some real Maple Syrup, they were quite good.) Below are some sites that might be of some help.
Answer 12/Recipes/Everyday-Cooking/Vegetarian/
Answer 13If she is vegetarian (not vegan), pasta with tomato sauce, salad, bread, and beverage. Go crazy on the salad with croutons, nuts (toasted pecans!), dried cranberries and good tomatoes. Newman's own makes good salad dressing, raspberry vinaigrette has very little garlic if you plan to kiss her. For the pasta, Newman's Own makes good sauce from a jar. To be fancy on the sauce you can add your own sauteed mushrooms and fake meat (burger or sausage), and fresh chopped basil. To make it killer good, shave some Parmesan cheese on the top from an honest hunk of Parmesan picked from the cheese section of the store (not the can of shake on stuff in the pasta aisle). If she's not vegan- cheesecake for dessert.
Answer 14Try that rice topped with ratatouille, tastes great, easy to digest and exotic
Answer 15Try making a pasta dish with a wonderful cheese sauce or marinara sauce, serve with a salad, bread sticks, and for desert a nice sorbet. Good luck
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