Go-to main menu for a vegetarian dinner party?

[Anonymous]

We're carnivores but are entertaining vegetarian friends next week. I'd hate to bore them with something too simple. Anyone have any suggestions to make the meal really special?

[Anonymous]

2 different ways to go:

1. Cook Indian! So many options--chick pea dishes, lentil dishes, mixed vegetable dishes (cauliflower, peas and mushrooms--yum), saag paneeer, on and on. Try a butter chicken or kashmiri chicken recipe substituting paneer for chicken. Kir (rice pudding) for dessert. Get googling or pick up a good Indian cookbook.

2. Stuffed squash. Cook a ratatouille-like vegetable medley -- egg plant, zucchini, tomatoes, or whatever you like. Cut squash halves (whatever type you like), hollow them out, roast them, then stuff them with the vegetable medley, top with some cheese shreds and either nuts or wheat germ, then broil to melt the cheese and toast the nuts. Serve with an interesting side salad. Maybe kale/lemon/garlic/bread crumbs.

[Anonymous]

I'd do a pasta dish of some sort. Primavera, lasagna loaded with lots of veggies, ravioli, and then serve it with a big beautiful salad with some kind of protein in it, maybe candied pecans.

[Anonymous]

Asparagus quiche and a nice salad. Martha Stewart has a good recipe.

[Anonymous]

Risotto

[Anonymous]

Lasagna is always a good option, plus you can make it the previous day and just bake the day of.
I also think anything with puff pastry is good - like a wellington. http://www.nytimes.com/2010/11/10/dining/10apperex.html?_r=0

[Anonymous]

Six O'clock Scramble has a great recipe for three-cheese spinach orzo bake.

[Anonymous]

Vegetable Wellington is delicious and pretty easy, but looks kind of fancy.

[Anonymous]

Homemade ravioli with a buttery sauce.

[Anonymous]

Stuffed portobello mushrooms. Stuff with chopped mushroom stems, spinach, garlic, breadcrumbs and Parmesan cheese. Top with parm and roar at 400 until cheese is melted.

[Anonymous]

Indian Vegetarian, but check with the guests first, not everybody loves Indian. Also I make Indian vegetarian often,but I cut the amount of cayenne to 25% of recommended and keep the other spices the same, so not as HOT but still spicy.

[Anonymous]

Anonymous wrote:Indian Vegetarian, but check with the guests first, not everybody loves Indian. Also I make Indian vegetarian often,but I cut the amount of cayenne to 25% of recommended and keep the other spices the same, so not as HOT but still spicy.

Oh and my menu would be rice, potato curry, spinach panir (I use tofu instead, now that I can't find panir at Giant) and chickpea curry along with cucumber raita. You can also buy naan (bread) frozen at Trader Joes.

Mmmm.