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Dinner help
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E-ville Egg
Posts: 100
Hey everyone I need some help. My wife is a vegetarian and I need some new recipes to Egg her. Today I'd like to make something special for her but I'll take whatever dishes you throw my way.
Thanks,
Brett
Thanks,
Brett
Comments
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Any squash halved with some seasonings on top til-spoon tender always rock. the egg improves darn near everything you put on it, so you can't really go wrong unless it's under/over cooked. AZRP showed us an easy roasted salsa that is incredible.
Here's what I got by typing in vegetables in the search bar (top-left)
http://www.eggheadforum.com/index.php?searchword=vegetables&option=com_simpleboard&Itemid=112&func=search
Also look in the forum cookbook under vegetables and vegetarians as well, over 40 recipes for you there.
Salsa
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=1068033&catid=1 -
Brett, here are some links to veggie dishes I’ve done, though some have an element of meat it is nominal & can be removed. Good luck, Marc
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=883180&catid=1
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=825872&catid=1
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=743705&catid=1
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=991242&catid=1
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=1006831&catid=1
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=1077729&catid=1
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=1082692&catid=1
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=1089922&catid=1
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=1093543&catid=1happy in the hut
West Chester Pennsylvania -
My wife is not a vegetarian per se, but she does not eat much meat...go figure. So far her favorite veggie dishes I've done on the egg include corn on the cob, macaroni and cheese, grilled praline peaches from the BGE cookbook, potatoes, and most definitely pizza. Pizza is probably the best compromise because you can make one your way and one hers in a relatively short time. The best one I have done so far was a caramelized onion, fig, and brie (I think).
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Is dairy ok?
I think the one vegetarian dish that always gets raves is mushroom lasagna. Dont settle for regular white shrooms. It takes about two to two and a half pounds of mushrooms for a thick hefty lasagna. If a pound is the white mushrooms, make the rest up of other types
Other than that, it's a bechamel sauce and simple lasagna noodles, baked in the egg til bubbly
I have a recipe if you are interesteded egli avea del cul fatto trombetta -Dante -
Please share...
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pizza is a real good idea. make em small, and everyone gets their owned egli avea del cul fatto trombetta -Dante
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Here are a couple of ideas. This idea for the roasted asparagus pasta came from Zippylip:
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=1076990&catid=1#
Also, the pearl tomato spread that Mainegg made is awesome:
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=1073097&catid=1
You could also try some portobella mushrooms caps stuffed with a spinach mixture and some cheese.
There are tons of options. Good luck to you.Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
adapted this from Ina gartner.
this is the base recipe. notice it says '9x12' pan... i like my lasagna big and thick. i bumped this up by 50%, and my 10x13 pan was still too big. if i did it again, in a 9x12, i think i would still bump it up by a third (both the bechamel and shrooms).
Mushroom Lasagna
Ina Gartner, Food Network
Kosher salt
Good olive oil
3/4 pound dried lasagna noodles
4 cups whole milk
12 tablespoons (1-1/2 sticks) unsalted butter, divided
1/2 cup all-purpose flour
1 teaspoon freshly ground black pepper
1 teaspoon ground nutmeg
1 1/2 pounds portobello mushrooms [try 2 pounds, and a mix of types]
1 cup freshly ground Parmesan
Preheat the oven to 375 degrees F.
Bring a large pot of water to a boil with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside.
For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1 tablespoon salt, the pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat.
Separate the mushroom stems from the caps and discard the stems. Slice the caps 1/4-inch thick. Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large (12-inch) saute pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside.
To assemble the lasagna, spread some of the sauce in the bottom of an 8 by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parmesan. Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.
Bake the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.
just to re-re-reiterate, try 2 pounds of mushrooms, and consider bumping the bechamel ingredients by a third also. and while yer at it, more parm, too :laugh:
this was a mix of shrooms, make sure you cook them down and get a lot of the water out
here's a blurry pic of the first attempt from a few years ago.
ed egli avea del cul fatto trombetta -Dante -
Pizza again is great, this week I sampled a hummas pizza with mushroom, onion and roasted peppers. Another favorite is orzo with roasted peppers, grilled onion, sun dried tomatoe.
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Use the egg to grill/roast ingredients, not just to cook the whole dish. IOW, roast tomatoes, tomatillos, and peppers for a salsa, roast corn & cut it off the cob for a chowder, etc. Use the grill to add smoky flavor to things she already likes & eats.
And a world of flatbreads exist beyond pizza. Think pitas, focaccias, naan, tortillas, piadinas, etc. A freshly grilled bread is great alongside a vegetarian entree (egged or not). One good thing about the breads: if you buy a half-moon stone, you can bake bread while grilling something meaty for yourself. -
Find a big grill wok, the kind with holes in it to let the smoke in, and throw in a bunch of those small red potatoes after sprinkling with a bit of olive oil. While those cook direct at 400 degrees, throw some fresh brussels sprouts into a large ziploc bag along with an onion sliced into half inch thick slabs, and maybe some mushrooms, with another bit of olive oil and some ginger, allspice, and oregano. Shake up the bag. Fifteen minutes after you started the potatoes, add the rest, and toss it all a bit with some tongs every once in a while until done to your liking. I usually keep going until the onions are well browned and falling apart, and some are crispy.
Choose herbs, spices, and vegetables you like. Squash, carrot chunks, tomatoes, whatever. Make it different every time.
- dan
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