My guess is that vegetarians are use to dealing with others eating meat. So if you want to make a meat dinner with an extra vegetarian entree I don't see a problem. But you could also make a meatless meal to serve to everyone. What about an eggplant lasagna.

Ann

My experience is that people who follow a vegetarian diet for health or religious reasons are usually OK with others at the same table eating meat, but people who are vegetarian for "ethical" or "political" reasons are not always the best of company under the same circumstances. Since you don't know the daughter very well I would serve one of your best meatless meals and not say a word about it.

I, too, would serve a vegetarian meal, just to avoid even having to discuss it the first time she comes. Besides, as a host, I like to make things everyone will enjoy, and I don't like to have to make 2 separate main dishes (or soups, or whatever). Not only is it more trouble for me, I don't want to draw attention to any of my guests' eating habits -- it might make her feel self-conscious or guilty about your having taken extra trouble -- or turn the conversation to who eats what and why.

That doesn't mean that I always make a meatless menu when one of the guests is vegetarian -- for example, at a holiday meal or when the vegetarian is one member of a family of close friends who eat here often. In those cases, I either make something extra or just let him/her eat the other things.

But for this event, if you have a meatless meal that is great, I would just make that and not have to worry about it.

I agree with what's been said. My son is a vegetarian and is used to (and ok with) others eating meat at the same table. But it's nice and less trouble to cook one menu for all when you're having guests.

My only question is, is she vegan? If she won't eat cheese or eggs, it's more restrictive as to what can be served, but still, it can be done.

Thanks for the input - I think I will make the meal vegetarian just in case. NOW does anyone have a good recipe for eggplant lasagne? I just made a pot of tomato sauce yesterday and put it in the freezer.

As gellcom says, it's important to make all your guests enjoy their meal and time at your house and I suspect by "strict vegitarian" her mother means she's a vegan....which means no eggs nor dairy producte as well as no meat nor fish.
I don't feel like I have eaten if I don't at least have some cheese or egg in the meal, and I don't do tofu well at all.
I would fix a meat dish...perhaps something like a roast and a salad and a veggie hot casserole and another veggie....so she knows that you are aware she is a vegan and the rest of the meal is chosen with her eating habits in mind....and so the rest of the gathering can enjoy the meal as well.
I have a friend who is gleuten intolerant and when she comes for dinner she says...don'tw orry about me...I'll find something to eat....and if I say I will be fixing spaghetti she brings rice noodles for herself. Her hisband and kids are crazy about pasta and home made bread....and she doesn't want everyone to have to eat the way she has to.
I would serve meat, I mean if you invited a diabetic for dinner, would you not serve bread potatoes nor dessert? Would you offer wine even though you knew that friend wouldn't have any?
Just serve what you normally would and make sure there is enough other stuff that meets her needs so she won't go hungry.
Linda C

Ask her mom before you cook, because if she's vegan you can't use cheese or ricotta in your lasagne, maybe not even wine in your tomato sauce. You cannot even stir her pots with a spoon that has been "contminated" by those foods. As LindaC says, it is impossible to accommodate all dietary restrictions, so you do your best to make everyone feel welcome. I can't imagine your guests would want you to cater to them.

When I have vegan guests, I make spaghetti for all and two sauces: marinara sauce for them, meat sauce with meatballs and sausage for the rest of us. With salad, garlic bread (made with olive oil, not butter) and dessert, everyone is happy and no distinctions are made, just people taking what they want from the bowls they prefer. And everything is prepared in advance so I can join the party!

Sherry

The two spaghetti sauces are a great idea ,along with a nice salad and some lovely fresh bread, everyone is happy!

You best ask the Mom about her being a vegan but that is such a restrictive diet that I think she would have been much more explicit in the "do's and dont's". Never hurt to ask though.

Assuming she is just your regular vegetarian here are two dishes I have served to vegetarians, both well received. Just sub your own tomato sauce .

Joey's Killer Spinach Lasagna

4 Tbl olive oil
1 medium onion chopped
1/2 green pepper chopped
8 Oz mushrooms very thinly sliced
3 Clove garlic thinly sliced
28 ounces canned tomatoes
6 Oz tomato paste
1/4 Cup fresh parsley chopped
1/2 Tsp oregano
1 bay leaf
16 ounces lasagna noodles
1-1/2 lb. fresh spinach par-cooked and drained
1 Lb ricotta cheese
1 egg
3/4 Cup Parmesan cheese freshly grated
1/2 Lb mozzarella cheese grated
1 Tsp salt (or to taste/needs)
1/4 Tsp fresh grated nutmeg
1/4 Tsp pepper

Saute onions, green peppers in oil until golden,
stirring often.

Add garlic and mushrooms and cook for 2 minutes more, stirring to brown mushrooms well.Stir in tomatoes, tomato paste, parsley, oregano, and bay leaf. Simmer uncovered for 20 minutes.~
Cook noodles according to package directions and drain.

Combine spinach, ricotta, egg, 1/4 cup of Parmesan, salt, nutmeg and pepper.

Spoon a third of the tomato sauce in bottom of 2-quart flat baking pan. Layer a third of the lasagne noodles, half the spinach-ricotta filling, half the mozzarella, and 1/4 cup of Parmesan. Repeat layers using half of the remaining sauce and noodles, and all remaining filling. Top with remaining noodles, sauce, Parmesan, and mozzarella. Cover tightly and freeze or refrigerate.

(Better if made a day or two in advance.) Bring to room temperature. Bake at 350 degrees, covered, for 45 minutes, uncover, and continue baking for 20 minutes. Let stand a few minutes before cutting to serve.

Joe

*****AccuChef Import File (C)SIVART Software http://www.AccuChef.com
Canneloni Stuffed With Spinach And Ricott

6 eggs
1 1/2 Cup flour
1/4 Tsp salt
1 1/2 Cup water
1 Package frozen spinach
thawed and drained
1 1/2 Cup ricotta
3/4 Cup parmesan
2 egg yolks
Pinch nutmeg
salt and pepper
1 TBSP butter Unsalted
1 Cup heavy cream

Combine first 4 ingredients in bowl with electric mixer. Ler stand at least 1/2 hour. Cook individual crepes over med heat.

Combine spinach , ricotta, egg yolks. 1/4 cup parmesan, nutmeg, salt and pepper. Blend well with a fork. Prehaet oven to 350. Grease a casserole dish with the butter. Spread mixture onto to crepes and roll up. Lay seam side down in the dish. Sprinkle with remaining 1/2 cup parmesan. and por the cream over top. Bake until they turn golden,about 20 minutes.

Notes: Lori's recipe. Originally called for 2 pounds fresh spinach, cooked and drained. I used frozen

I have often subbed tomato sauce for the cream sauce.

I agree with asking further questions. But I wouldn't offhand interpret "strict vegetarian" to mean vegan. I'm sure her mother would be familiar with the term (and use it!) if her daughter was one.

Mushrooms are also a no no for some vegitarians.

I have several vegetarians in the family, and they have never objected to us omnivores eating meat. I do always have something they will eat, too, with the meal. I agree with lindac just serve a regular meal and if her mother can give you an idea, add that to the menu.

You have to be careful with a "vegetarian" meal, it may not please the vegetarians or the "regular" folks. For example, no one in my family would eat eggplant lasagna (or eggplant anything), so I would never serve it. If you want to serve lasagna, just leave out the meat.

Unless it's a really fancy, involved pasta dish, it's not something I serve to dinner guests, even vegetarians - it's kind of casual, it's become like pizza.

mrsc, this is a killer recipe -- in more ways than one, some would say. lol Found it in an old church cookbook that was printed long before most people knew 'cholesterol count' should be added to their worry list. For a special occasion, it's definitely worth all the time and effort and calories. I actually made things even worse by adding ricotta and ground beef to the original recipe. (You'll understand when I tell you that I was trying to fill up 3 teen-aged boys. Anything without meat was a just a minor side dish to them, not a real meal!) I always make a small separate casserole for my DDIL omitting the meat, and it's just as delicious. Also, you can make it much lighter by skipping the ricotta. So consider both ingredients optional.

PARMIGIANA DI MELANZANE (Eggplant Parmesan)

(Note: Assuming you have your own method for frying or baking the eggplant, I didn't go into that. The oil, eggs, cornstarch, etc., needed for the frying part will be in addition to the ingredients listed below.)

3 small eggplants, peeled, sliced, breaded and fried
cup olive oil
1 bell pepper, chopped
3 medium onions, chopped
1 (8-oz.) carton white button mushrooms, sliced
3 Â 4 cloves garlic, minced 2 (6-oz.)cans tomato paste
1 (28-oz.) can whole tomatoes (preferably San Marzano)
1 - 2 Tablespoons brown sugar
1½ Tablespoons chopped fresh oregano
2 Tablespoons chopped fresh basil
3 Tablespoons chopped Italian parsley
1 teaspoon anise seed (important ingredient!)
crushed red pepper flakes, to taste (optional)
1 1/2 cups chicken broth
1/2 cup white wine
kosher salt, to taste 1  1½ lbs. ground beef (optional)
1 (15-oz.) carton ricotta cheese (optional)
1 large egg
1 cup freshly-grated Parmesan cheese (or more)
2 cups grated mozzarella cheese (ditto) butter, for greasing baking dish(es)

Heat olive oil in large pot on medium. Add chopped peppers, onion and mushrooms; saute until tender. Add minced garlic to taste, cooking just a minute or so, until the fragrance is released. Add tomato paste, cooking and stirring for several minutes to brown. (The new trick I just learned on another thread. It's nifty!)

Add tomatoes, including juice, breaking up with your hands.
Stir in oregano, basil, parsley, anise seed, brown sugar, red pepper flakes, chicken broth and wine. (You'll definitely want to do some tasting as you season. I'm generous with the basil, usually add the full amount of sugar and about 1/4 tsp. pepper flakes. Anise seed isn't a very common ingredient, but I really think it's what makes this recipe special.)

Bring mixture to a boil; reduce heat and simmer gently for at least 30 minutes. (I usually simmer an hour or more because we like it pretty thick.) Season to taste with coarse salt. (If your broth is homemade, you might want to add 1/2 tsp. or so. If it's canned, you probably won't need any.)

If desired, stir in ground beef that has been well-browned and drained of excess grease. (Everything up to this point can be done in advance, of course. Refrigerate and reheat before assembling dish.)

When ready to cook, preheat oven to 350 degrees. Beat egg in a mixing bowl; add ricotta cheese, stirring well to mix.

Lightly grease a baking dish and assemble in this order: single layer of fried eggplant slices, layer of ricotta mixture, sauce, combination of cheeses. Repeat layers in the same order until all ingredients are used, EXCEPT end the final layer with sauce, reserving the remaining cheese. (This is one of those things where it's hard to be absolutely specific about amounts because both eggplants and baking dishes vary so much in size and shape. You may have to use two dishes. The more layers you have, the more cheese you'll likely need. Just have to be a little flexible...)

Bake for approximately 30 minutes, until bubbling slightly. Remove and sprinkle on cheese topping. Return to oven for an additional 5 - 10 minutes, until cheese has melted.

Just wonderful with nothing more than a big salad dressed with a light vinaigrette and a glass of wine.

sm

If your meal includes a salad, a starch, a vegetable side and perhaps some bread, just about any vegetarian will be well satisfied. They will just skip the meat dish.

Many vegetarians eat cheese, but some don't. If the meal relies heavily on a cheese dish, it could be a problem.

As a vegetarian for ethical reasons, I have absolutely NO problem with other people eating meat at the dinner table with me. I wouldn't even consider harassing them about it - that would be rude and inappropriate, just as it is when people harass me about being vegetarian, as happens quite frequently. I know several vegetarians, and have never, ever known them to be intolerant of other people at the same dinner table eating meat. So, relax.

The advice given by LindaC is good advise. I wouldn't want anyone to go to any extra trouble on my account. Vegetable sides are usually served at meals, anyway, so make sure there are plenty of those, and your guest will surely enjoy the meal you provide. Just make sure you don't use animal fat or animal broth in the preparation of your sides. For instance, if you serve one soup, use vegetable broth as a base instead of chicken broth or beef broth. I guess suggesting that does mean you'll have to go to a little bit of extra trouble, but you don't have to worry about providing a separate main dish for her, unless you want to.

Sally

Yes, you certainly can.

"Mushrooms are also a no no for some vegitarians."

Good lord, why?

They're barely even alive...

Kframe - I thought the same thing!

Why on earth would a vegetarian have trouble eating a mushroom?

Alexa

It appears I was wrong about mushrooms not being acceptable to some vegetarians. A Google search comes up with nothing to support that. In fact, mushrooms are not only acceptable but popular in vegetarian cuisine, even vegan cuisine.

My notion on that subject came from what I heard years ago about the various types of vegetarianism. It was said that some vegetarians avoided mushrooms because the commercial ones are involved with the animal industry, being grown on composted horse manure. They would not wear leather for the same reason, although that is a more direct use of an animal product.

Anyway, if my previous statement has any validity at all, it is limited to a small minority of vegetarians.

Just don't serve mushrooms to my daughter. She is an omnivore who enjoys almost any food you could server her. Except mushrooms.

My ex-wife hated mushrooms.

Worked out well, though, as I ate her mushrooms and she ate my olives!

I made marinated portobello mushroom burgers for my parents some years ago when they visited me. Both Mom and Dad raved about them.

I was going to ask the same thing, but forgot. I love mushrooms, and they are a fairly big part of my diet.

It would be hard to impossible to completely avoid all animal related products. Even the grains, beans and nuts that vegans rely on involve the killing of insects and even the possibility of small rodents if they get in the way of the machinery, which does happen. It just cannot be avoided.

One thing I just remembered, is that you definitely need to check with the mother to make sure the daughter eats cheese. Even if she eats other dairy products, some cheeses use animal rennet. Some cheeses do indicate if they use non-animal rennet.

Sally

Since I did not see these mentioned, no gelatin or marshmellows either (smores anyone?). The thing I have the hardest time with is no eggs. There are eggs or egg products in so many products! I'm always terrified to give any purchased bread or baked item to my son's friends who are vegetarians. I did come upon a great vegan cake recipe a few months ago (no egg, animal, or dairy) that you can't even tell is not a regular recipe.

Carole, how did your dinner go?

Sally

Sorry everyone - I did try to respond on Friday, but I couldn't get my message to go through.

Dinner was great - I panicked a bit at first because her mum said she didn't eat dairy and then she called back to tell me that she was wrong - dairy is o.k.

I finally decided on the recipe from Chase for Spinach Lasagna along with salad and crusty bread. Everyone really enjoyed it - in fact they finished up the dish.

I have copied the other recipes to try later - they all sound so good! I don't know why I was so worried - I haven't seen this girl for over 20 years and I wanted her to enjoy her visit and have a nice meal. I think I did o.k.

Anyway, I want to thank you all for your great ideas and recipes.

Carole.

That's great. I'm made recipes from Chase and they've all turned out good.

Sally