You can send her a suggested menu for the weekend and ask her for her thoughts. In my experience with vegetarians they just don't eat meat or fish. That also includes things such as broths. But you're right about the varying degrees of it.

Some go vegetarian because they simply feel better, some do it because of ethical reasons, and some like my sister, go vegetarian because then she can do the holier-than-thou attitude and pretend that she's better than the rest of us,

Enjoy your weekend with your friend.

If she can eat cheese, she's likely to eat eggs. It's vegans who don't want animal byproducts. But she'll tell you, for sure. Have loads of fun!

Most vegetarians eat eggs. I try to avoid frittata and quiche, just because they seem so uninspired and commonly served to vegetarians. I have some great stand by vegetarian dishes that I fix for my friends. This time of year I make Zucchini Feta Pancakes (savory and really easy) from Mollie Katzen/Moosewood. Asian dishes are often vegetarian - I make Pad Thai from Moosewood - not totally authentic but really good. Shredded cabbage/veggie salad with an Asian dressing is a great accompaniment. I make Spanikopita which is also vegetarian and very easy. Great for leftovers, too. Another favorite, especially during hot weather are fresh spring rolls. I make them vegetarian with a peanut dipping sauce. I sometimes add shrimp for the non vegetarians.

eta: I had to look at my pinterest to remind me what I cook, lol. I have a lot of pasta dishes saved in my vegetarian file. I make a mushroom stroganoff, just like beef but sub mushrooms that I brown a bit to give them more flavor. Also Pasta Primavera or Pasta Puttanesca.

If you don't have a good vegetarian cookbook, check some out from the library.

My sister & b-i-l are vegetarian - not strictly vegan but prefers rennet free cheese products. Tillamook brand is great - usually says rennet free on lable. She is vegetarian for both health & animal ethics. She doesn’t wear her vegetarian status as a badge of honor & says she can always find something to eat on a food filled table. Dishes with a base of beans or mushrooms are great. Roasted veggies & bean burgers - yum! Roasted portobello mushroom burgers - yummier! Sweet potato fries, any pasta dish - risotto - substitute vegetable broth for anything calling for chicken broth. Easier than cookbooks from library is your computer - search vegetarian dinners. Snacks - fancier than chips & nuts? Prepare a plate of veggie nibbles & great dip. Mexican food - lots out there - fill that taco or tortilla with beans, rice, cheese & all kinds of veggies. That cheese pizza? Add mushrooms & tomatoes but for sure make a big salad - & wine - don’t forget the wine! My sister’s eating habits have influenced mine enough that I can say I eat a 90% plant based diet & am healthier for it. We do eat fish or chicken about twice a week.

We eat pretty much the same way that KW does and those ideas are seriously great! We’ve found that the best ways to add non-animal protein to a meal is with any of the following: Beans (absolutely!), the grains Quinoa, Bulgar and Farro. I keep all of them on hand in my pantry and use them routinely.

Real vegetarians eat veggie quiche 😀

And Mollie Katzan's website is a great resource for both vegan and vegetarian dishes...

https://molliekatzen.com/archives.php

One of our faves is her Mexican Pepper casserole from the Moosewood Cookbook - which sadly, doesn't seem to be included on the site. It's a layer of sauteed veggies covered with a custard topping of eggs and sour cream &/or yoghurt and topped with cheese, then baked. I can post it if you're interested.

so many great ideas, thanks so much! i'm not familiar with many of the ingredients so i have lots of reading to do!

carol, please post the recipe for the mexican pepper casserole. that sounds yummy even for this meat eater. 😊

I am 95% vegetarian and I think most of the recipes above will be fine. I couldn't go vegan because of my love of all cheeses and eggs.

There are excellent non dairy choices now. My grandson is highly allergic to dairy and nuts. We both like the Philidelphia vegan cream cheese. The Daiya non dairy cheeses are also great. He cannot eat the almond milk, but the soy and oat milk is great.

Your friend does not seem to mind cheese or milk, so you should be very easy to make anything.

What about a eggplant casserole. I love that and I am NOT vegan or vegertarian.

@Ninapearl I found the transition to creating vegetarian dishes much easier than I expected. When my sister lived far away I always spent weeks ahead of visits creating a menu plan. Now that she lives closer & visits are more frequent, I have dinner faves I trot out for visits. Some of them require either shopping for ingredients with a short shelf life or more prep steps than I usually do for smaller dinners for the 2 of us - me & DH. But, there is one dish that has become a fave of friends & I’ve served it for dinner for 6. A wild mushroom lasagna. People who like mushrooms love this dish. It’s full of cheese so it’s rich & filling. The mushrooms provide the ’meat like’ component. It takes awhile for me to prep before baking but can be made ahead & baked later so a good one for company. The time is spent in soaking dried wild mushrooms & making the bechamel sauce. Recipe calls for no boil lasagna noodles which is the only time saver. My point is, I now have vegetarian recipies that I make when serving 4+. Chili is one of those recipies.

Good suggestions here! Mexican food can be a good choice, such as a Mexican lasagna. I make it with shredded chicken but easy to omit and add a bit more of the other ingredients (beans, corn, cheese, etc.).

From Moosewood, I love her cheese and broccoli bake and usually keep a stash of it in the freezer even though we are meat eaters. There's lots of italian dishes that could work too...if you like eggplant, eggplant parm. If not, you can make a meatless pasta sauce with marinara and mushrooms, onions and peppers and cheese. Either serve it as as a pasta dish, or mix it together in a casserole, top with cheese and bake. Things like caprese for lunch are one of my favorites (tomato, fresh mozz, fresh basil with olive oil on italian bread slice). Love tortellini soup! Or there are italian vegetable soups too that could work for lunch with a salad.

You can use rice and veggies to stuff acorn squash and bake with some cheese on top.

Any rice and bean combo is a complete protein, so that's why Mexican dishes work so well too.

You could check jazzy vegetarian...she actually does vegan but she has some neat ideas...https://jazzyvegetarian.com/

Breakfast could be yogurt with fruit, oatmeal, cold cereal, muffins, toast with PBJ, and of course eggs if she does eggs or pancakes or french toast. I always find bkfst the easiest of meals to serve.

Here you go - this is my adaptation - I add corn and tomatoes and cottage cheese, when I have that on hand.

Mexican Pepper Casserole

(4-6 servings, adapted from The Moosewood Cookbook)


2-3 Tbs. olive oil

1 medium onion, sliced - or approx. 3/4 cup sliced green onions

2 cups bell/sweet peppers - any color, sliced

1/2 cup chopped tomatoes

1/2 cup (or more) frozen corn


2-3 cloves garlic, minced

fresh or dried oregano to taste - I use fresh marjoram as well


1 tsp cumin seed, whole or ground

1/2 tsp chipotle powder - or to taste

1/2 tsp salt

black pepper to taste


2 T flour


Custard:

3-4 large eggs


2 cups yogurt/sour cream/cottage cheese, or a combination

1/4 - 1/2 tsp. ground coriander - or chopped cilantro to taste

6 ounces sliced or grated cheese

smoked or regular paprika for dusting


Preheat oven to 375F.

In a large pan, heat oil and saute onions over medium high heat until softened. Add garlic and bell peppers, tomatoes, as well as cumin, chipotle pepper, salt, black pepper and corn and cook 6-7 minutes until all vegetables are just tender.

Add flour and cook, stirring lightly until thickened - just a few minutes.

Put pepper mixture into a greased 10″, 3" deep casserole (or equivalent).

Beat eggs with sour cream/yogurt or cottage cheese and coriander. Pour over peppers. Top with cheese. Sprinkle with smoked paprika - or more chipotle powder. Place casserole in oven and bake uncovered for 35 minutes until puffed and bubbly. Let stand 8-10 minutes before serving.

I serve this with tortilla or corn chips.

And my baking dishes are Pyrex, so I don't need to grease them.

You may want to put a baking sheet under the pan, as it can sometimes bubble up and drip a little.

I think most people with restrictive diets are probably used to people asking about it. And as your friend, she knows that you just want to be accommodating, not judgmental. That being said, its fairly easy to accommodate everyday meals for vegetarians. (holidays, not so much for me anyway)

Eggs, Fancier eggs like huevos rancheros,shaksuka or quiche, oatmeal, pastries, cereal for breakfast.

Other meals: Many different pastas. Primavera, alfredo, marinara, pesto, cheese or mushroom ravioli with meatless sauce, all delicious, no meat. Lentil or veggie soup. Vegetarian chili. Eggplant parm. veggie and tofu stir fry. Veggie pot pie. Mushroom Risotto. Veggie Burger. LOTS if not most, authentic Indian food is vegetarian. and delicious, I hear. I have never had it.

Just thinking about Ina G’s Portobello Mushroom Lasagna. I’ve added spinach or roasted asparagus to it. A little on the rich side but tasty, for sure.

I was just thinking of something Mexican that is easy to make. Beans (I especially like black beans) and corn (fresh or frozen) with cheese and any spices you enjoy can be made into delicious enchiladas or tacos, with added chopped avocados, pico or salsa and sour cream for toppings as desired. I like ro add a few chopped chipotle peppers in adobo for a little kick, but if you don’t like spicy, can omit.

It's borderline seasonal...

https://thegoodheartedwoman.com/creamy-pumpkin-pasta/