Have family coming for Christmas that are vegetarian & would like to make vegetarian food for the whole stay for everyone.

Have some great ideas from the vegetarian threads, but what about ideas for special food for Christmas day?

Thanks

fibreartist - 2016-12-02 07:46:00

This message was deleted.

nedscousin2 - 2016-12-02 20:21:00

What do you have in mind? More formal, sit-down Christmas, or casual BBQ type thing? I tried & tested recipes I would be happy to share!

In the meantime, Jamie Oliver has all these veggie Christmas recipes: http://www.jamieoliver.com/christmas/collection/vegetarian/

mjhdeal - 2016-12-03 06:37:00

As a vegetarian of 40 years I have enjoyed many special occasions where the food is as everyone would eat minus the meat. No need to prepare food that is different from your normal menu.

roseann48 - 2016-12-03 09:48:00

Delia Smith has a section of her web site for Christmas vegetarian recipes. Looks good too.

kiwitrish - 2016-12-03 09:57:00

This is pretty good and relatively easy

Aubergine Timbales by Gordon Ramsey, Yum...( Thats the dish not gordon!!!)

olive oil , for frying
2 large aubergines , thinly sliced
1 red pepper , deseeded and finely chopped
1 large courgette , yellow or green (or 1 small one of each colour), ends trimmed and finely chopped
6 shallots , halved and thinly sliced
2 fat garlic cloves , chopped
2 tbsp balsamic vinegar
6 large vine-ripened tomatoes , quartered
2 tbsp stoned black olives
1 tbsp capers
25g bunch basil , leaves only, shredded
80g vegetarian parmesan-style cheese , 25g grated, the rest in shavings
300g goat's cheese log (chèvre), sliced into 12 (I used feta)

200g baby leaf spinach
6tbsp vinaigrette
50g pine nuts , toasted

Put oil in a large frying pan to cover the base, and heat. Fry the aubergine until softened, 2-3 mins . Season, then drain on paper towel. You may have to do this in batches.
For the filling, add 2-3 tbsp oil to the pan and fry the pepper, courgette, shallots and garlic over a high heat until they have a good colour, 3-5 mins. Stir in the balsamic vinegar and cook until evaporated. Add the tomatoes and season, then cook for 3 more mins stirring occasionally until the mixture is softened, but not too saucy. Remove from the heat, then mix in the olives, capers, half the shredded basil and the grated parmesan. Set aside to cool.
Grease the moulds and line the bases with aubergine slices to fit. Top with veg mixture, more aubergine slices (cut to fit if needed) and a slices of cheese. Repeat the layers, finishing with aubergine. Press lightly to firm. Can be covered with cling film and chilled for up to 1 day.
To cook and serve: heat oven to 200C/fan 180C/gas 6. Chilled cups will need to come to room temperature first. Place the cups on a tray, uncovered, and bake for 12-15 mins until bubbling. Allow to stand for 10 mins while you toss the spinach and remaining basil with vinaigrette and seasoning and divide between six dinner plates. Scatter over the nuts.
Loosen the tops of the timbales with a table knife and up-end into the centre of the salad on the plates, shaking the cups to help demould. Top with the parmesan shavings and serve.

ruby19 - 2016-12-04 14:52:00

Another goodie
Risotto Loaf

2 medium zucchini, cut into 1/4″ thick slices
1/4 cup organic olive or vegetable oil
3 garlic cloves, chopped
16 oz can (about 3 cups) chopped tomatoes
1 teaspoon balsamic vinegar
1 teaspoon brown sugar
2 handfuls of basil, chopped or torn
1 cup arborio rice
4 oz (about 1 cup) mozzarella cheese, cut into 1/2″ cubes
4 oz (about 1 cup) fontina cheese, cut into 1/2″ cubes
2/3 cup freshly grated parmesan cheese
1/2 cup toasted breadcrumbs (gluten-free for us!)
salt and fresh ground pepper

Place zucchini on an oiled baking sheet, sprinkle with salt and pepper and bake for 15-20 minutes until the zucchini is golden.

Heat the remaining oil, add the garlic and saute until fragrant. Add the tomatoes, vinegar, sugar and some salt and pepper. Simmer for 10 minutes until the sauce has thickened slightly and then add the basil.

Add the rice to a saucepan of boiling water (no need to measure the water). Bring back to a boil, then reduce the heat and simmer until rice is tender but still firm (al dente), about 10 minutes. Drain.

Add the rice to the tomato sauce and mix well. Stir in the cheeses.

Sprinkle half the breadcrumbs into a lightly oiled loaf pan, tipping the pan to coat the sides. Spoon in half the rice mixture. Add the zucchini as a layer on top, and then top with the remaining rice. Smooth flat, pressing down firmly. Sprinkle with remaining breadcrumbs.

Bake at 180oC for 30-40 minutes until golden and bubbling around the edges. Let stand 10 minutes. Run a knife between the torte and the pan and turn out onto a serving platter. Tap the pan all over and lift it off. Hopefully that worked! Cut the torte into slices and serve with green salad. Serves 4-6.

ruby19 - 2016-12-04 14:55:00

bump

bev00 - 2017-12-04 23:44:00

The member deleted this message.

frances1266 - 2017-12-05 16:21:00

Nut loaves are good, mushroom Wellington also,, Jamie Oliver has good Xmas recipes or google and heaps of recipes will come up.

frances1266 - 2017-12-05 16:21:00

looks like this is an old thread, but here is a link
https://www.trademe.co.nz/Community/MessageBoard/Messages.as
px?id=312625&p=19&topic=13&#p37262023

uli - 2018-12-02 12:08:00

bump

bev00 - 2019-12-02 23:22:00