Vegetarian recipe.

[Recycledblonde]

I’ve got a vegetarian friend coming to stay who is a fabulous cook and would like to cook her something reasonably impressive. It needs to be able to be eaten outside and go with a variety of salads. She’s the only vegetarian out of the 4 of us but no one has any real dislikes. Her husband isn’t a cheese fan but will eat it in things. Any bright ideas?
TIA

Google Ottelengi recipes.

Asparagus tart https://www.bbc.co.uk/food/recipes/asparagus_tart_honey_17463 or upside down tomato tart https://realfood.tesco.com/recipes/upside-down-tomato-tart.html

Made the mushroom, broad bean & tahini Ottolenghi recipe last night. Was incredible and the 2 easy sauces can be made the day before.

Anna Jones’ Aloo gobi makes a nice centre piece and is straightforward to make. https://www.theguardian.com/lifeandstyle/2017/sep/25/the-modern-cooks-year-book-extract-anna-jones-seasonal-food. You could also air fry a whole feta or halloumi and drizzle a bit of honey and paprika on it first the last 30 seconds as a nice side/starter for those who do like cheese.

A quiche?

Baked aubergine. You can stuff with rice, peppers, onion, tomatoes, cous cous. You can do similar with peppers.

Mushroom pie. Buy prerolled puff pastry, punnet of mushrooms, tin of Cambell's cream of mushroom soup, frozen sweet corn, finely chopped onion.

I do a similar thing in my slow cooker (but mine has chicken in).

Slice the mushrooms and put in the slow cooker, add the other veg and then the soup. You could do this the day before.

Keep tasting it, it might need salt and pepper. once cooked allow to cool.

Put in a pie dish / tin, top with the pastry and pop in the oven for 20 mins.

This https://www.riverford.co.uk/recipes/leek-ricotta-walnut-tart you just need to make sure you use a veggie Parmesan alternative.

They all sound lovely, spoilt for choice.

@AtleastitsnotMonday i am going to make this and I’m going to add pear slices and blue cheese to it. Thanks for posting the recipe ❤️

Squash and ricotta wreath from Olive magazine.

Very easy and very tasty - not too cheesy either!