Ruthanna - I make it with chicken, ham and sausage from the beginning, not to mention chicken stock for the liquid, so that really wouldn't help the vegetarians.

Alexa

How about a vegetarian lasagna? The mix of veggies in this delicious recipe are roasted for extra flavor before being made into the lasagna. http://tastefood.info/vegetarian-lasagna/

Neither vegetarians nor vegans eat meat flesh. Vegans do not eat milk products so you could sub silky tofu for the cheese in this recipe, while vegetarians may or may not eat milk products. You might want to figure out which your guests are. The non-vegs will love either one anyway.

Another dish might be a vegetarian paella. It is rice based and includes artichoke hearts and/or bottoms (a must for our family's paella) with vegetable broth for the liquid. We aren't vegetarians but do love this casserole. http://www.spain-recipes.com/vegetarian-paella.html

Nancy

I would scoop out a portion of the Jambalaya before adding the seafood for my vegetarian guests.

I like the idea of a vegetarian paella if you can swing it. That way everyone is essentially eating the same thing. Just make sure to label it as vegetarian, or set it aside somewhere special or somehow make sure the vegetarians get to it first so that the carnivores don't accidentally take it all before the vegetarians can get to it.

Thanks Nancy - I am definitely going to check out the paella, but I'm not sure about 2 rice based dishes. The veggie lasagna sounds terrific too and that is definitely an option. I this it would appeal to everyone, not just the vegetarians.

Of the two families, 1 is vegetarian and does eat cheese and dairy, the other is actually modified pescatarians - they eat seafood, but not fresh water or air breathing creatures, so dairy is fine for them too. I don't make the rules, I am just trying to make sure everyone is fed LOLOLOL!

Thanks so much!

Alexa

Not sure why but when looking at your menu Cheese Enchiladas popped into my mind.

mainly because it's easy....I would make a pot of vegetarian bean soup....maybe add a drop of liquid smoke....and lots of onions and jalapenos in it.
That way you are serving soup and soup....and don't have to worry about more plates....because you know non vegetarians will want that too.
If you will remember a couple of years back I fed 150 college kid singers at church. There were vegitarians, those who "couldn't" eat onions, pork, low salt requirements and diabetics. I made a beef tomato pasta dish, tossed salad with no onions....and a big dish of simply boiled pinto beans. Almost all of that 2 pounds of boiled beans were eaten! Season them up a bit with some jalapenos, onion and garlic and you will have a winner!
Linda C

You may be doing a rice dish, but it isn't vegetarian, so two rice dishes, one being vegetarian, wouldn't be so bad, especially if you do a bean dish, too. but maybe what you could do is substitute a different grain for the rice, such as Israeli cous cous, or barley, or something. or substitute orzo, which is rice shaped pasta. I've never made paella, so I really don't know if something like that could be done.

Here's a cous cous dish I make which my non vegetarian friends like as well as I do. The recipe calls for chicken stock, but I just substitute vegetable broth. It's from Giada DeLaurentis.

Mediterranean Salad
Recipe courtesy Giada De Laurentiis

3 tablespoons extra-virgin olive oil, plus 1/4 cup
2 cloves garlic, minced
1 (1-pound) box Israeli couscous (or any small pasta)
3 cups chicken stock (use vegetable broth to make it vegetarian)
2 lemons, juiced
1 lemon, zested
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup chopped fresh basil leaves
1/2 cup chopped fresh mint leaves
1/4 cup dried cranberries
1/4 cup slivered almonds, toasted

In a medium saucepan, warm 3 tablespoons of the olive oil over medium heat. Add the garlic and cook for 1 minute. Add the couscous and cook until toasted and lightly browned, stirring often, about 5 minutes. Carefully add the stock, and the juice of 1 lemon, and bring to a boil. Reduce the heat and simmer, covered, until the couscous is tender, but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the couscous.
In a large bowl, toss the cooked couscous with the remaining olive oil, remaining lemon juice, zest, salt, and pepper and let cool.
Once the couscous is room temperature, add the fresh herbs, dried cranberries, and almonds. Toss to combine and serve.

Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Inactive Prep Time: 30 minutes
Cook Time: 10 minutes
Yield: 6 servings

Episode#: EI0819
Copyright � 2006 Television Food Network, G.P., All Rights Reserved

Sally

One thing I would mention is that a lot of vegetarians are really strict so just be cautious in the food prep. I'm not implying that you wouldn't be, but from personal experience, sometimes people cross-contaminate without even realizing it. If I saw someone using a spoon to stir rice made with chicken broth then using the same spoon to stir the vegetarian beans, I then wouldn't eat the beans. Or if someone used the meat-lasagna spatula to cut a piece of veggie lasagna, I wouldn't eat the veggie lasagna. And it's not to be a pain but it's just something I couldn't knowingly consume. I've seen it happen a lot because most people don't even register stuff like that. My aunt made me this beautiful pot of marinara sauce specifically for me once but I saw her stir it with the meat sauce spoon and I couldn't eat it. I felt awful and I could tell she was frustrated. They now say "I'm making this, that and the other thing. If you can't eat it, bring your own food." LOL

Of course, I would never say a word to the host because I realize the good intentions behind the gesture but I wouldn't eat it. That's why I tend to either eat before I go to parties or bring my own food because it can be awkward when someone makes something specifically for me and I can't eat it. I also don't want to inconvenience people because of my own personal choice. But that's just me. Some people aren't as strict.

I'm sure you'll be very careful but I just wanted to give my input on how important it can be. It's very nice of you to want to accommodate dietary choices!

I don't eat red meat and am always fine just eating a side or a salad, but if you want to add something more hearty, just make a simple pasta salad for vegetarians.

I agree that a bean based dish would be good, and would add a protein for your vegetarian guests. Truthfully, I'd probably go with the paella, though, that sounds good to me.

Reading your list of appetizers and the salad option plus desserts (since your vegetarian friends will eat eggs, presumably) I think you have enough vriety to satisfy the vegetarians without adding another entree, but it would be nice to do so.

Annie

This is the recipe I used when I had vegetarian guests at the cottage.....which is probably why cheese enchiladas came to mind! LOL

I subbed veg broth for the chicken broth, frozen spinach instead of fresh and flour tortillas instead of corn so I just rolled them I didn't dip in oil.

Enchiladas - Cheese And Spinach

Servings

4 Poblano chile peppers, about 1 pound
4 Lb fresh spinach, stems removed and well rinsed
4 Tbl unsalted butter, plus 4 tablespoons
1 Cup chopped yellow onions
1 Tbl chopped garlic
2 Tsp chili powder
3/4 Tsp salt
1/4 Tsp ground black pepper
Pinch cayenne
1/4 Cup all-purpose flour, plus 1/4 cup
2 Cup half-and-half
1 Cup cubed queso fresco or queso blanco
2Cups cubed Pepper Jack
1 Cup grated cotija or Parmesan
2 Tbl vegetable oil
12 corn tortillas
1 Cup chicken stock
1 Cup heavy cream

Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel the peppers, split in half lengthwise, and discard the seeds and the stems. Roughly chop and set aside.

Bring a large pot of salted water to a boil. In 3 batches, add the spinach and blanch for 15 seconds. Remove with a slotted spoon and shock in an ice bath. Remove and squeeze out the excess. Chop and set aside.
In a large saucepan, melt 4 tablespoons of the butter over medium-high heat. Add the onions and cook, stirring, until very soft, 3 to 4 minutes. Add the garlic, chili powder, salt, pepper, and cayenne, and cook, stirring, for 45 seconds. Add 1/4 cup of the flour and cook, stirring with a heavy wooden spoon, to make a light roux, 2 minutes. Gradually add the half-and-half, and cook, stirring, until thick, 2 to 3 minutes. Add the spinach and stir to incorporate. Remove from the heat and fold in half of the chopped chiles. Adjust the seasoning, to taste. Fold in the cubed queso fresco and both Pepper Jacks, and set aside.

In a bowl, combine the grated Pepper Jack and cotija. Set aside.
In a skillet, heat 2 tablespoons of oil over medium temperature. One at a time, add the tortillas to the hot oil and cook, turning, until soft and pliable, 15 seconds per side, adding more oil as needed. Remove from the pan and place on a work surface. Place about 1/2 cup of the spinach mixture into the center of each tortilla and roll up into a cylinder. Place, seam side down, in a single layer across the bottom of a 9 by 13- inch casserole dish.
In a saucepan, melt the remaining 4 tablespoons of butter over medium heat. Add the remaining 1/4 cup of flour and cook, stirring constantly with a heavy wooden spoon, to to make a light roux. Slowly add the chicken stock and cook, stirring, until thickened, 3 to 4 minutes. Add the cream and cook, stirring, until thick, about 2 minutes. Add the remaining poblano peppers and cook for 1 minute. Pour over the filled enchiladas and bake for 20 minutes. Remove from the oven and cover evenly with the grated cheeses. Return to the oven and bake until the cheeses are melted and bubbly and the enchiladas are completely warmed through, 10 to 15 minutes. Remove from the oven and let sit for 5 minutes before serving.

Thanks so much everyone!

Sharon, those enchiladas sound fantastic and if I can assemble them ahead and just bake them all the better. Though the vegetarian paella is sounding pretty tasty now too. I know all the veggie people love artichokes, so that may push it over the top.

Annie - you inspired me... yes they all eat eggs, I think I will add deviled eggs to the appys.... as was mentioned on Linda C's thread - everyone likes them.

For Chi and blueiris, thanks for your thoughts and cautions. I do try to be extremely careful about not cross contaminating, that is why I am looking for something that can be prepped in advance and ideally go from fridge to oven to serving while everyone is here. The Jambalaya will be in the Roaster oven, so whatever I make won't be even sharing oven space (or I could put the veggie entree into the roaster oven and the jambalaya in the regular oven... somthing to consider) and will have separate serving stations for each main course with the meaty appys being served near the Jambalaya.

The salad sounds fantastic, but I do think I want a warmish entree type thing. They all sound good and I know even the non-veggie people would like them. Now to pick - enchiladas or paellas or the roasted veg lasagna.... they ALL sound good!

thanks again everyone!

Alexa

I'd go with the enchiladas 'cause you don't have any cheese except for the caprese skewers.

You're very thoughtful Alexa. I normally wouldn't eat the paella so I would definately appreciate another entree option at a dinner party like that. I totally think cheese enchiladas would be great because they are so easy and can be made a day in advance. I do that all the time. Another option is a cheese strata or quiche which is also dead easy and can be made in advance. Or you can make vegetarian paella, I also love that and make that all the time.

I'm glad I could help, Alexa, but I was really thinking that there were probably eggs in the brownies, LOL. After that I was thinking of quiche, but devilled eggs are good, I love 'em.

Annie

LOL Annie! Um.. Yea... there are probably eggs in the Brownies LOLOLOL!

Now I am getting silly... should I dye the eggs bright red (including the yolks) and pipe them to look like roses and put on a tray of greens? You know... The Derby is the Run for the Roses?

LOLOLOL

Alexa

Keep in mind nearly everyone will want some of both main courses regardless of one being vegetarian.

I've made Sharon's Spinach enchiladas, and can testify to how good they are. To make them vegetarian, remember to substitute vegetable broth for the chicken broth.

Sally