VEGETARIAN - I need a quick and easy kids tea (no pasta) and a foody, fancy three course dinner party.

[FYIAD]

I am being overrun by veggies

thank you.

quick and easy kids tea

puff pastry - wrap around cheese - bake in oven - cheesy puffs
make your own tomato sauce for them to dip into

tin of baked beans and veggie sausages, top with mashed potato and cheese ,bake 20 mins. obv for kids...

Gnocchi with peas, sweetcorn and grated cheese, all mixed up. Ready in 5 mins.

will they eat eggs? theres loads of stuff you can do with eggs

omelette strips for ex.

Oh, and I made a fab veggie dinner for hub2dee and hunker the other week, so based on their comments I will recommend it here.

Roast lots of veggies in olive oil - I did chunks of butternut squash, peppers, red onion, whole garlic, aubergine. Lay out the cooked veggies on a large pizza tray. Add some cubes of feta cheese and some toasted pine nuts.
Buy puff pastry, roll it out to just a bit bigger than the pizza tray, spread one side with pesto, then lay it over the veggies, pesto side down, and tuck in the pastry round the edges, a bit like a tarte tartin. Bake in oven (high) for about 15 mins, til pastry is cooked. Turn over to turn out, so the veggies are now on the top of the pastry. Sprinkle with chopped parsley.
We served with boiled new potatoes and salad.

I did a mushroom risotto to start as well.

For the adults main course - Soft and Sharp Involtini from Nigella Bites. Aubergine slices rolled around a bulgar wheat, spring onion, feta and caper filling, covered in tomato sauce. Serve with salad. I LOVE this dish. Even my carnivore dh will eat it.

3 course meal ideas here

That sounds lovely csws. Might try that.

involtini sounds good

and gnocchi for kids maybe

csws that pie sounds lovely but one of thre friends who is coming made something VERRY similar for me a few weeks ago you arent her are you???

OK

SAUCE
1 onion
1 clove garlic
half a teaspoon dried oregano
4 tablespoons olive oil
3 x 400g tins chopped tomatoes
2 teaspoons sugar
salt and pepper
4 aubergines
loads of olive oil for painting the aubergines

oven proof dish 30x21cm

STUFFING
100g bulgar wheat
1 teaspoon dried oregano
350ml boiling water
50g pistachios roughly chopped
200g feta, crumbled
1 clove garlic, minced
1 fat or 2 thin spring onions finely sliced
2 tablespoons capers (drained of vinegar)
1 egg
a pinch of cinnamon

FOR THE TOP
75g feta, crumbled
drizzle of olive oil
fat pinch of dried oregano

METHOD

Whizz the onion, garlic, oregano in processor until pulpy and liquidy. Cook in a pan with a lid in half of olive oil on a med heat until softened. Add the tomatoes and sugar, stir well, cover and cook for 20 mins. Season (This sauce is fab for meatballs by the way)

Slice Aubergines into 0.5cm slices lenthways (4-5 per aubergine) paint with olive oil and griddle or grill on both sides until tender.

Put the boiling water on the bulgar wheat in a bowl and cover. Leave for 30 mins then drain. Add 2/3 of chopped nuts, the feta, minced garlic, spring onions and capers. Stir to mix lightly. Beat the egg with cinnamon and add to filling, squeezing together.

Stuff the aubergines by putting a dollop on the bottom of the aubergine and roll. Place in greased dish.

Pour over tomato sauce, sprinkle over the cheese, drizzle of oil and oregano. Cook in gas5/190C oven for 30 mins, but don't serve hot, let it stand for 15 mins. Scatter with remaining pistachios.