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FM
Former Member
I've been looking for a recipe for a friend who doesn't eat animals or birds; does eat fish, (but not seafood,) doesn't like strong cheese; is intolerant to rice and anything other than a small amount of garlic; isn't overly keen on too many nuts, (so easy peasy nut roast is out!)......TALL ORDER! I do manage to cook for her on 'normal days,' BUT this is Christmas Day, so it needs to be something a bit more 'special' but also needs to 'go' with the traditional veggies: roasties, sprouts and chestnuts; red cabbage and apple bake etc. etc. Best I'm coming up with is some kind of 'meaty' mushroom dish in filo or puff pastry.....Anyone got any ideas???

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Aubergine Casserole

Ingredients (use vegan versions):

    3 potatoes, peeled and sliced thinly
    1 cup spinach
    olive oil, if desired
    1 onion, chopped
    2 teaspoons sweet paprika
    oregano, to taste
    pepper, to taste
    2 tomatoes, chopped
    salt, to taste
    1 cup vegan creamer
    2 aubergines (eggplants), sliced thinly
 
Directions:

1. Preheat oven to 350 degrees Fahrenheit. In a large pot, boil the potatoes in water. In a small pot, boil the spinach in a small amount of water until the water is absorbed.

2. In a large saucepan, saute the onion until translucent. When it's done, add the paprika, oregano, pepper and the small chopped tomatoes. After 10 minutes, add the creamer and salt and stir. Leave it cooking on low fire.

3. In a grill pan (or a pan with a thick bottom), cook the drained potatoes and the aubergine (keep them separate) until they get a nice brownish color. I don't use olive oil but that is a matter of taste.

4. In a oven pan or casserole dish, join all ingredients in layers. First, cover the bottom with a layer of potatoes (use half of the potatoes), on top put a layer of the creamer mixture. Now, put all the aubergine between the cream, that will make the aubergine to acquire a melted texture. Finally, cover the top with remaining potatoes.

5. Put the casserole in the oven for 30 minutes or until the top potato layer gets the desired toasted color.

Source of recipe: This recipe was inspired by the traditional Greek moussaka plate, but of course a vegan version. This course has been cooked for a dinner that we had with two friends (an Italian and a Swiss) with whom we had the joke of starting a game that is familiar to most of us: “Find the vegan”, maybe we can play another day.

Makes: 6 servings, Preparation time: 25 minutes, Cooking time: 30 minutes
'
FM
Reference:
I've been looking for a recipe for a friend who doesn't eat animals or birds; does eat fish, (but not seafood,) doesn't like strong cheese; is intolerant to rice and anything other than a small amount of garlic; isn't overly keen on too many nuts, (so easy peasy nut roast is out!)

Bloody ell I wouldn't open the door to her
Karma_
Reference:
Gawd soops, on boxing day I have a blind FIL (so no fish coz of bones) a diabetic MIL my mother won't eat red meat, pasta or rice my husband won't eat red meat oh, and FIL won't eat salad son won't eat red meat and isn't keen on vegetables and won't touch salad youngest won't eat red meat or any form of bean (chick peas, kidney beans etc) middle child is a vegerarian - TBH, she's the easiest, she gets bought stuff, full stop
Rexi Chuck in a,(BESTEST BESTEST, LOVE HER,) niece whose v specific dietary requirements change with the wind and an 85 year old aunt, (LOVE HER too,) who 'doesn't lie anything spicy'...BLOODY MIGHTMARE!
FM

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