I served these last summer to vegetarian guests and they were a big hit served along with a corn and black bean salad and Mexican rice. It seems more complicated than it is. See my notes.

Cheese and Spinach Enchiladas

4 Poblano chile peppers about 1 pound (*)
4 Lb fresh spinach stems removed and well rinsed (2*)
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 (3*)
2 Cup cubed Pepper Jack (or 1 cup each regular and jalapeno)
1 Cup grated cotija or Parmesan (4*)
2 Tbl vegetable oil
12 corn tortillas (5*)
1 Cup chicken stock ( I used vegetable 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. (2*)

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 1/2 the Pepper Jack, and set aside.

In a bowl, combine the rest of the grated Pepper Jack and Parmesan. 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. (5*)

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.

* I used roasted red peppers that are already roasted and saved the 1st step
2* I used frozen spinach that I thawed and drained well to skip the 2nd step
3* I couldn't find so I used fresh mozzarella
4* I used Parmesan
5* I used flour tortillas and didn't bother with warming them.

Think of what you would normally want to make and then just do a vegetarian option. If you like lasagne, then spinach lasagne would be great. If you like grilling, then just grill some vegetables and a veggie burger for the vegetarians. I like shish ka bob myself, although I don't have a grill so don't grill. You can also grill marinated tofu, the FIRM kind that comes packed in water, not the silken kind that comes packed in cardboard.

When I entertain, I often make some kind of ethnic stew, like chili, moroccan vegetable stew, ratatouille and quiche, or some kind of soup/sandwich/salad meal, or pasta, which I love any old time of the year. Why not try something from the Pasta Cookalong roster. Just sub tofu or beans or fake meat for the meat ingredients.

One of my all time favorite entertaining meals is a middle eastern theme. Spinach pie with phyllo crust is great, although that is kind of a fancy dish and I only make it when I have the time. I also do falafel in pita, tabouleh, stuffed grape leaves I get at the deli, chopped salad, tsatsiki (at least my version, which is with sour cream, chives or scallions, and lemon, no mint) or a orange, olive, fennel, red onion or scallion and spinach salad. Even Greek potato salad, which has a lemon olive oil dressing, olives and green beans and red onions. For dessert, I like something fruity or rice pudding, or better yet, rice pudding with fruit. Ambrosia is a fun dessert, or fruit with a yougurt topping and a nice flavored sauce.

I also go mexican sometimes with enchiladas. I once did a Cuban menu with vegetarian picadillo, made with fake meat crumbles. Basically and excuse to drink mojitos.

I've made Chase's Spinach Enchiladas a couple of times, and they're delicious!

Burgers are pretty easy, and can be good, too. If you want really easy, get some pre-made veggie burgers. Morning Star is my favorite brand. Or, grill portabella mushrooms for the vegetarians. The only trouble I have when I do that is the meat eaters want them, too.

Frankly, I seldom think about main dishes. I don't mind eating lots of "side dishes." I've quit thinking in terms of main dishes and side dishes, and just think about what's good, and good together.

Sally

Oh, wait, this weekend is the pasta party weekend. What about doing something along the lines of pasta? There's all kinds of wonderful vegetarian pastas - the possibilities are limitless, from ravioli to lasagna to a simple angel hair with olive oil, parmesan and garlic. Check out the pasta recipe thread.

Sally

Yep, I was thinking about pasta, but most pasta dishes that appeal to me would mean making two separate recipes. One for us meat eaters and a separate one for Sarah. I was hoping to not have to do that.

I don't care for tofu. I suppose I could make packaged veggie burgers. I do like the grilled portobello idea, tho.

Maybe grilled burgers, a portobello "burger" for Sarah and a pasts side dish....Hmmmm.

Linda

Pasta primavera, one of my all time favorite dishes. With a yummy cheese sauce. Nice salad, good bread, nice dessert, grilled portabellas and grilled flesh on the side for you! :)
Spring for asparagus if you can find it!

I've made Ina Garten's Portobello Mushroom Lasagne, many times, mostly for non-vegetarians. It gets rave reviews every time. It is one of my favorite recipes.

Here is a link that might be useful: Ina Garten's Portobello Lasagne

Jo, that looks delicious, I'd even like it.

Linda, how about macaroni and cheese? I do love portabella mushrooms on the grill, with nice crusty rolls.

Or as a side dish, how about that peanut butter/sesame noodle thing, I think the recipe I have at home is Jessica's and everyone loves it.

Annie

What about Chicken Parm for the non vegetarians and Eggplant Parm for the ones that don't eat meat. The main components are the same you would just have to bread and fry some chicken and Eggplant the rest is the same.

Oooo Annie, peanut butter noodles thing! I love the sound of it. Do you have the recipe somewhere?

When it comes to vegetarian dish I always think ratatouille. We like to eat it with grated Parmesan. Healthy and delicious!

Al

I have made that Portobello Lasagne, it is really good! We had pasta prima vera recently....not sure why that didn't come to mind!

I like the enchilada idea, too. That might be a contender.

I knew there would be a lot of good ideas here. And even reminders of things I had not thought of!

Linda

What about meat and veggie pizza? That's easy and fun and pleases nearly everyone everytime. I have found that my hardened carnivore of a husband often eats the last slice of veggie if I don't so really that kind of thing appeals to almost all palates.

Kate

Individual Vegetarian Wellingtons for the whole group! Grill Portabella Mushrooms as a base and the filling is up to you. I've done a Ratatouille / Caponata filling, Rice and assorted Veg, whatever appeals. Be sure it's hot, and then wrap in Puff Pastry and bake untill pastry is golden. Simple and delicious.

Steve

I'll add a flavorful meatless pasta sauce to the Pasta Cookalong thread. When I'm making it for vegetarian guests, I sometimes make a batch of meatballs with ground veal and lemon zest to serve on the side for the carnivores.

Lpink, I'd agree with you that a Middle Eastern menu has so many possibilities for delicious meatless meals.

This would also be a perfect time of year for an asparagus risotto.

For my big family of meat eaters and one vegetarian, I now make lasagne without meat and a small pan of marinara for the veggiegirl, and a pot of meat sauce with meatballs and sausage for the rest of us.

After years of making a small separate veggie lasagne for dtr, we realized that everyone prefers hers to the meaty lasagne, so now I make meat sauce to put on the veggie lasagne. Easy - just don't stir the veggie sauce with the meat spoon!

Served with salad and garlic bread, you can't go wrong. Lemon cake and strawberry sauce for dessert!

Sherry

If you want to do pasta, you could make stuffed shells - I have a v good vegetarian recipe for those I could post if you are interested. There are also a lot of pasta dishes with fusilli, pine nuts, tomatoes, basil, etc that would be good. Another idea would be falafel - in pita with yogurt, cucumbers, lettuce. Greek pita sandwiches, cheese enchiladas, there are lots of different recipes for veggie burgers or bean burgers, I like most of those. If you want to go the Indian route, they have lots of great vegetarian recipes. There are a lot of good vegetarian soup recipes- vegetarian minestrone, cream of asparagus, etc. How nice of you to respect her food choices and to make something she is comfortable eating.

Al, I do have the recipe somewhere, probably at home. Elery likes it, the girls love it. I don't care for pasta very much so I seldom make it unless someone else is here to eat dinner with me.

If someone has it, please post it, and I'll look for it tonight when I get home.

Annie

OMG Jo that looks wonderful. I'm not crazy about the "earthy" flavour of portabellos but I'm betting any mushroom combo would work.

Here's another enchilada recipe if you're interested. The sauce is very very good. I usually don't put as much chili powder in as it calls for only because my vegetarian son doesn't like his food too spicy. Also I've never made the filling as they describe it. I usually use a combination of frozen corn, black beans and frozen spinach. You can use pretty much any filling you like. One of these days I plan to make it with chicken for a non-veg dish because I like the sauce recipe so much.

Also, I don't bother to make individual enchiladas, it's too much trouble. I just layer a bit of sauce on the bottom of the pan then lay the tortillas flat, add the filling on top of them, top with another layer of tortillas and the remainder of the sauce. Works perfectly as a casserole.

Here is a link that might be useful: Garden Vegetable Enchiladas

I made Vegetarian Chili for the Main Street fundraiser chili supper. Quite a few non-vegetarians asked for the recipe. I could not find all the ingredients at the local market and made some substitutions. Forgot the mushrooms. Didn't do the Essence.

Vegetarian Chili

Recipe courtesy Emeril Lagasse, 2003
Prep Time:25 minInactive Prep Time:--Cook Time:30 minLevel:EasyServes:6 to 8 servings
Ingredients

2 tablespoons canola oil
1 1/2 cups chopped yellow onions
1 cup chopped red bell peppers
2 tablespoons minced garlic
2 to 3 serrano peppers, stemmed, seeded, and minced, depending upon taste
1 medium zucchini, stem ends trimmed and cut into small dice
2 cups fresh corn kernels (about 3 ears)
1 1/2 pounds portobello mushrooms (about 5 large), stemmed, wiped clean and cubed
2 tablespoons chili powder
1 tablespooon ground cumin
1 1/4 teaspoons salt
1/4 teaspoon cayenne
4 large tomatoes, peeled, seeded and chopped
3 cups cooked black beans, or canned beans, rinsed and drained
1 (15-ounce) can tomato sauce
1 cup vegetable stock, or water
1/4 cup chopped fresh cilantro leaves
Cooked brown rice, accompaniment
Sour cream or strained plain yogurt, garnish
Diced avocado, garnish
Essence, recipe follows, garnish
Chopped green onions, garnish
Directions

In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft, about 3 minutes. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.
Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste.
To serve, place 1/4 cup of brown rice in the bottom of each bowl. Ladle the chili into the bowls over the rice. Top each serving with a dollop of sour cream and spoonful of avocado. Sprinkle with Essence and green onions and serve.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William and Morrow, 1993.

How about a fritatta?...Lots of veggies, onions peppers, broccoli cauliflower, carrots, potatoe slices mushrooms asparagus halved cherry tomatoes etc etc...sauteed in an oven proof fry pan, topped with herbs and grated cheese, beaten eggs added to fill the pan, topped with more cheese and baked until set and browned.
Can be made with all sorts of veggies and all sorts of cheeses and different herbs and it's all good.
Flip the fritatta out of the pan and cut into wedges.

My vegetarian daughter's current favorite is an asparagus & leek quiche. I've got an easy recipe from Martha Stewart that I can post if you'd like. I usually serve it with a green salad.

Dale

This is delicious & easy. I used skim, low fat ricotta & jarred Trader Joe's Garlic & Basil(?) Marinara sauce, & low fat Feta --easy--looks pretty. I am sorry, I do not know where I got the recipe - if it is from someone here, please claim it, so I can add your name to the credits :)

Serve with a pretty salad (like spinach / strawberry w/ balsamic dressing) and and a nice bread.

Ina has a nice Herb Garlic Bread I want to try (link below)

Savory Feta-Filled Shells
Ingredients:

1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained

1 cup ricotta cheese

1 pkg. (4 oz.) ATHENOS Traditional Feta Cheese, crumbled, divided

1/4 tsp. garlic powder

12 jumbo macaroni shells, cooked, drained

1-1/2 cups marinara sauce

Instructions:

PREHEAT oven to 350°F. Mix spinach, ricotta cheese, half of the feta cheese and the garlic powder.

SPOON evenly into macaroni shells; place in 10x6-inch baking dish. Top evenly with the sauce and remaining feta cheese.

BAKE 20 min. or until heated through.

Here is a link that might be useful: Herb Garlic Bread

Lots of good ideas, everyone! Thanks. I don't know why my brain freezes up when I have to come up with something vegetarian. I make lots of meatless things, but I guess I don't give it a lot of thought!

I decided on enchiladas. I made up all the sauces and whatever else I could make ahead tonight. I'll make one pan of Ann t's Stacked Enchiladas and one pan of Sharon's Spinach & Cheese Enchiladas. I'll fill and roll them rather than stack them this time, tho. I really don't find rolling enchiladas all that putzy.

I'll try to remember to take pictures tomorrow of the finished product. I am also making Rachel Ray's (Macho) Gazpacho Vegetable Chunk Salad. I've made it before and it is really good.

Maybe if I have time I'll whip up a pitcher of Sangria, too!

I will definitely be saving several of the recipes and ideas from this thread for future vegetarian meals!

Linda

Yeah, me too Linda, I'm looking forward to pictures. I need to expand my enchilada repertoire. Of coure everything else sounds yum too.

I made this terrine this week. A very pretty and tasty starter.

Spinach and red pepper terrine.

Cook 2 red peppers and skin, deseed and slice into strips. Mix in with chill to taste.

Cook 375g frozen spinach, then squeeze as much liquid out as possible.
Mix in a bowl with 3 eggs, salt and pepper, 200g crumbled feta cheese, some nutmeg and 20g grated parmesan.

In a loaf tin, put 1/2 the spinach mix, top with the peppers then the rest of the spinach mix and bake at 160C for 25 mins.
Very pretty when sliced.