I love manicotti, that would be good with a light marinara sauce and a pesto drizzle.

The other night we had a nice veggie dinner.
For one person you need :
A small squash like this
1 large leek
some grated cheddar
a couple soup spoons cream
seasoning

take the hat off the squash and remove the seeds. Put the lid back on and cook for about 30 mins.
Meanwhile, cook the finely sliced leek in some butter until soft. Then, mix with the cheese, cream, seasoning, some thyme, I like some nutmeg too. Put this in the squash, put the lid on and bake for 15 mins or so until well cooked.

One of my favorite dishes for company is a big pan of stuffed shells. I buy them frozen and already stuffed and just make the sauce. I serve it with a big tossed salad and garlic bread. Easy peasy and delicious!
Joann

Mushroom and olive quiche.

Deanna

I served this to vegetarian company and it was very well received. Looks harder than it is.

Enchiladas- Cheese and Spinach

4 Poblano chile peppers about 1 pound (*)
4 Lb fresh spinach stems removed and well rinsed (2*)
4 Tbl unsalted butter plus 4 tablespoons
1 Cup chopped yellow onions
1 Tbl chopped garlic
2 Tsp chili powder
3/4 Tsp salt
1/4 Tsp ground black pepper
Pinch cayenne
1/4 Cup all-purpose flour plus 1/4 cup
2 Cup half-and-half
1 Cup cubed queso fresco or queso blanco (3*)
2 Cup cubed Pepper Jack (or 1 cup each regular and jalapeno)
1 Cup grated cotija or Parmesan (4*)
2 Tbl vegetable oil
12 corn tortillas (5*)
1 Cup chicken stock ( I used vegetable stock)
1 Cup heavy cream
Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a
plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel the peppers, split in half lengthwise, and discard the seeds and the stems. Roughly chop and set aside (*)
Bring a large pot of salted water to a boil. In 3 batches, add the spinach and blanch for 15 seconds. Remove with a slotted spoon and shock in an ice bath. Remove and squeeze out the excess. Chop and set aside. (2*)
In a large saucepan, melt 4 tablespoons of the butter over medium-high heat. Add the onions and cook, stirring, until very soft, 3 to 4 minutes.Add the garlic, chili powder, salt, pepper, and cayenne, and cook, stirring, for 45 seconds.
Add 1/4 cup of the flour and cook, stirring
with a heavy wooden spoon, to make a light roux, 2 minutes. Gradually add the half-and-half, and cook, stirring, until thick, 2 to 3 minutes.
Add the spinach and stir to incorporate. Remove from the heat and fold in half of the chopped chiles. Adjust the seasoning, to taste. Fold in the cubed queso fresco and 1/2 the Pepper Jack, and set aside.
In a bowl, combine the rest of the grated Pepper Jack and Parmesan. Set aside.
In a skillet, heat 2 tablespoons of oil over medium temperature. One at a time, add the tortillas to the hot oil and cook, turning, until soft and pliable, 15 seconds per side, adding more oil as needed. (5*)
Remove from the pan and place on a work surface. Place about 1/2 cup of the spinach mixture into the center of each tortilla and roll up into a cylinder.
Place, seam side down, in a single layer across the bottom of a 9 by 13 inch casserole dish.
In a saucepan, melt the remaining 4 tablespoons of butter over medium heat. Add the remaining 1/4 cup of flour and cook, stirring constantly with a heavy wooden spoon, to to make a light roux. Slowly add the chicken stock and cook, stirring, until thickened, 3 to 4 minutes. Add the cream and cook, stirring, until thick, about 2 minutes. Add the remaining poblano peppers and cook for 1 minute.
Pour over the filled enchiladas and bake for 20 minutes. Remove from the oven and cover evenly with the grated cheeses. Return to the oven and bake until the cheeses are melted and bubbly and the enchiladas are completely warmed through, 10 to 15 minutes. Remove from the oven and let sit for 5 minutes before serving.
* I used roasted red peppers that are already roasted and saved the 1st step
2* I used frozen spinach that I thawed and drained well to skip the 2nd step
3* I couldn't find so I used fresh mozzarella
4* I used Parmesan
5* I used flour tortillas and didn't bother with warming them.

Two of my favorite vegetarian meals are Spanikopita or Zucchini Feta Pancakes (both very easy to make if you have a Cuisinart).
Spanikopita
I don't use a recipe anymore, but this is about what I do
1 1/2 to 2 pounds baby spinach
6 scallions finely chopped
1 bunch swiss chard, finely chopped
I bunch fresh parsley, finely chopped (I prefer curly)
4 large eggs
8 ounces feta cheese, crumbled
1 cup fresh grated parmesan
1 1/2 teaspoons coarse salt (I don't use salt, I think the cheese is salty enough, but we don't eat much salt or processed food)
1/4 teaspoon freshly ground pepper
8 -10 sheets phyllo dough (each 17 by 12 inches), thawed if frozen
1/2 cup (1 stick) unsalted butter, melted

Preheat oven to 350 degrees. I use a food processor to chop the onion, chard, parsley, then place in large bowl. Beat the eggs and add to the chopped veggies (don't process the eggs with the greens or you'll get a weird green custard in your dish. Crumble in the feta, mix all well. Stir in the baby spinach - I leave the leaves whole (you can use regular, just tear it smaller, but don't chop in processor or it makes too much moisture). Stir the spinach into the egg mixture with a wooden spoon or use your hands to get the eggs thoroughly covering the spinach.

Lay 1 sheet phyllo with edges hanging up and over sides, in an oiled 9x13 baking pan (cover remaining phyllo with a damp towel), and brush with butter. Repeat for a total of 4 or 5 depending on how many you need for full coverage. Spread spinach mixture quickly and evenly. Top with 4 -6 more buttered sheets, fold edges under to make a neat edge. Use a sharp knife to slice through top few sheets of filo, forming serving squares - I usually make 12 pieces Bake until dark golden and bubbly, about 45 minutes.
Good warm or room temp.

Zucchini Feta Pancakes - from Moosewood
4 eggs, separated
4 packed cups zucchini, or any summer squash
1 cup crumbled feta cheese
1/2 cup minced green onions or shallots
1 tsp dried mint
1/4 tsp salt
black pepper
1/3 cup flour
oil for frying
sour cream or plain yogurt for topping

Beat the egg whites until stiff peaks form - if you run your finger through it, the trail doesn't collapse. Combine zucchini, feta, egg yolks (optional), onions, flour and seasonings. Mix well, then gently fold in the egg whites to make a smooth batter.

Heat oil in a large skillet, and when it is very hot, drop in spoonfuls of the batter. Fry on both sides until golden brown. Serve with sour cream or yogurt.

Yum!

Thank you, they all sound wonderful!

I have a friend that is vegetarian and I find fish is the easiest to incorporate into a menu, plus able to do fish/meat with little fuss. This is one I do often and always a favorite.
Fish and meat tacos are one option, super easy, and just a lot of cutting prep, but then people assemble their own which is fun, Options are taco bar with fish and some other kind of protein for those that don't do fish, (ground meat, shredded meat , either beef, turkey or pork), all the fixings for tacos, plus hard and soft taco shells,tortillas. condiments that go with. I also like to add some kind of Mexican salad, (ususally corn/bean based), Mexican rice dish, hot sauce.

Another one I do frequently which is well received is halibut or salmon or prawns, in an Indian coconut mango sauce, no heat, not sweet and loved by everyone. Basmati rice and a salad of your choosing with some boughten naan or other kind of bread. People really like this one.

Greek is another option. Souvlaki using fish and chicken/beef or lamb for non fish lovers, greek salad, hummus/tzatziki pita bread, and either lemon potatoes or rice pilaf.

All are fairly easy not a lot of work and choices for both meat lovers and vegetarian.

Good luck with your dinner. I'm sure what ever you do will be fantastic!

If your "vegetarian" friend eats fish, s/he is _not_ really a vegetarian. Vegetarians do not eat anything which had eyes or a mother.

Colleen, I agree, vegetarians do not eat fish. A pescatarian will eat fish but not meat or fowl.

As for dinner, it depends on your other guests. Many people refuse to eat fish and seafood, so if you have a fish hater in the group, I'd probably go with pasta, as it seems to be something that people almost universally like. I love seafood, so I'd be happy with a fish course.

A manicotti stuffed with ricotta and/or other cheese and basil could make use of some of your basil too.

I also have a recipe for a basil pasta that we really like, I make a fettucini type pasta and serve it with a simple browned butter and sage sauce. Actually, the crispy sage leaves were my favorite part, surprisingly yummy, so be sure to let the sage leaves get crisp.

Basil Pasta

•1-1/4 cups fresh basil leaves
•3 cups all-purpose flour
•3 eggs
•1/4 cup plus 1 tablespoon water
•2 teaspoons olive oil
Directions
•Place basil in a food processor; cover and process until finely chopped. Add flour; process until blended. Add the eggs, water and oil. Process for 15-20 seconds or until dough forms a ball.
•Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Cover and let rest for 30 minutes. Divide into fourths.
•On a floured surface, roll each portion of dough to 1/16-in. thickness. Roll up jelly-roll style and cut into 1/4-in. slices. Separate and unroll the slices. Hang to dry or let stand on a clean towel for 1 hour. Cook noodles in boiling salted water for 4-5 minutes or until tender; drain. Yield: 8 servings.

1 cup equals 208 calories, 3 g fat (1 g saturated fat), 79 mg cholesterol, 27 mg sodium, 36 g carbohydrate, 1 g fiber, 7 g protein.

Annie

Coleen, it's called Pescetarian, I think it's kind of like Jews for Jesus. As far as I'm concerned as long as they give me a heads up as to what they will or will not eat I don't care what they call themselves! ;-)

When I entertain vegetarians, which happens a lot, I never cook a meat dish (or fish or chicken) for the non vegetarians. The exception might be a holiday where it's presumed there will be a turkey. Many vegetarians are averse to the smell of meat cooking, in addition to it being a moral issue for some of them, and I don't want to make them feel uncomfortable by serving something different for them than what the rest of us eat.

It wouldn't hurt most of us to skip meat for more of our meals, so I welcome the opportunity to try new vegetarian meals. Most of my vegetarian friends go light on dairy and eggs, too, just because it's healthier to eat as a vegetarian, so loading up on cholesterol and fat kind of neutralizes the health benefits of not eating meat. Both the recipes I posted can be made with mostly egg whites and I've used non-fat feta in the spanikopita before (but it's not as good). There's still a huge ratio of veggies to eggs and cheese.

We enjoy meatless Friday, and several other meatless meals during the week, in order to save money in the food budget. I only spend $10 per week on meat, so vegetarian options are a frugal and often healthy addition to our diet.

Nearly any good cookbook has vegetarian dishes in them these days, and often a vegetarian section, but you can make vegetarian adjustments to many of your favorite recipes as well.

- A fairly good vegetarian substitute for ground beef is a mixture of lentils and rice.

1 c. lentils
1 c. rice
4 c. water
Cook like you would rice.

-White beans (cannellini - aka white pinto beans) and garbanzo beans can be substituted for chicken in some dishes.

-Some of my freezer "friends" are homemade bean burgers or sprouted beans/seeds mixtures made into "burgers". Meatless chili is a good topping for baked potatoes or used in a taco salad. I make lentil tacos and keep the mixture in the freezer.

-"Breakfast" is also a good choice - frittatas, pancakes/waffles/crepes, egg and cheese dishes of all kinds.....

POTATO AND CHEESE FRITTATA
http://allrecipes.com/recipe/potato-and-cheese-frittata/

Here is a recipe that is quick-to-fix and great on the budget with all the fresh garden produce available right now.

GARDEN VEGETABLE SPAGHETTI
(source: Betty Crocker Cookbook - Heart Health Edition)

Yield: 6 servings

1 pkg (16-oz.) spaghetti
2 T. olive or vegetable oil
2 medium carrots, sliced (1 c.)
1 medium onion, diced (1/2 c.)
2 medium zucchini, cut into 1/2" slices (4-cups)*
2 cloves garlic, finely chopped
3 medium tomatoes, cut into 1inch pieces
1/2 c. frozen green peas, cooked and drained
1 T. chopped fresh or 1 t. dried basil leaves
1/2 t. salt
1/4 t. pepper
2/3 c. grated Parmesan cheese

1. Cook and drain spaghetti as directed on package.
2. Meanwhile, in 10-inch skillet, heat oil over medium-high heat. Cook carrots, onion, zucchini and garlic in oil, stirring frequently, until vegetables are crisp-tender.
3. Stir in remaining ingredients except cheese; cook until hot. Serve vegetable mixture over spaghetti. Sprinkle with cheese.
*1 small eggplant (about 12-oz.), peeled and diced (3-1/2 c.) can be substituted for zucchini.

-Grainlady

My SIL is vegetarian, though he doesn't actually eat many vegetables.

Since the whole family lives with me, we do mostly meat free cooking. We've found than anything you make with chicken you can make with meat-free chick'n (Beyond Meat, Quorn, etc) in various forms.

And anything you can make with ground beef you can make with meatless crumbles.

My "meatless" chili is always popular, and even the people at work eat it. They are "amazed" that it has no meat in it.

We make "chicken" pot pie, chicken stews, oriental chicken dishes, chicken casseroles, etc. etc.

Meat free meals don't have to be complicated and don't have to be unpleasant to eat.

With all the beautiful produce at this time of year, a Pasta Primavera along with a tomato and cucumber salad would be my choice.

Lot of great ideas here, thank you!

I will be cooking steak for dinner this evening. I will be eating pasta and fresh veggies. I also love humus for the protein. Yesterday when out I had some great lentil soup.
I am a vegetarian, but cook everything for family. Enjoy your dinner!

Do you have access to good pierogis? We live in the chicago area and have some great sources for them. My favorite are the kraut and mushroom ones.... but potato are easy to find. If frozen, defrost and pan fry - don't boil.

Roast some beets - slice and put them over a nice arugula salad with simple vinaigrette and serve with sautéed potato pierogi with caramelized onions...

YUM

Love pierogis and we do have a good Polish store not far from here...I usually eat the potato and cheese and always serve them with sauted onions and sour cream. I have made rachel ray's red cabbage and beet salad which is delish....but not sure if I wouldn't miss some ham or kielbasa with it which is how I usually serve them. And gramma always made green beans with them too....

We eat a lot of vegetarian dishes, but one I frequently make for company is Squash and Corn Enchiladas. It is one of the few reasons I look forward to autumn!

Squash and Corn Enchiladas

2 1/2 lb butternut squash, roasted and mashed
3 T olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 c frozen corn
1 T chili powder
1/2 t cinnamon
1/2 t cumin

12 6-inch-diameter corn tortillas

8 oz. Pepper Jack cheese
8 oz. cheddar cheese

Prepared salsa or enchilada sauce

Heat 2T oil in heavy large skillet over medium heat. Add onion and garlic; sauté 3 minutes. Mix in squash and corn. Season with salt and pepper.

Wrap tortillas in damp paper towel and microwave briefly to soften.

Place 1 heaping spoonful of squash mixture down center of each tortilla. Top with 1 tablespoon of each cheese. Roll up tortillas. Arrange seam side down in a lightly oiled 13 x 9 x 2-inch glass baking dish.

Preheat oven to 350°F. Spoon enchilada sauce and remaining cheese over enchiladas. Bake until enchiladas are heated through and cheese is hot and bubbly, about 25 minutes.

I have two that I like. One is a lot healthier than the other. :)

My guests go nuts for this Sherried Tomato Soup from the Pioneer Woman. I make it with grilled cheese. The only changes I make are that I use fire roasted tomatoes, real sherry and Better than Boullion's No Chicken base.

Cathy’s Sherried Tomato Soup - Pioneer Woman

6 Tablespoons Melted Butter
1 whole Medium Onion, Diced
1 bottle (46 Oz.) Tomato Juice
2 cans (14 Oz. Cans) Diced Tomatoes
1 Tablespoon (up To 3 Tablespoons) Chicken Base
3 Tablespoons (up To 6 Tablespoons) Sugar
1 pinch Salt
Black Pepper To Taste
1 cup Cooking Sherry
1 1/2 cup Heavy Cream
Chopped Fresh Parsley
Chopped Fresh Basil

Preparation Instructions

Sauté diced onions in butter until translucent. Then add canned tomatoes, tomato juice, chicken base, sugar, pinch of salt, black pepper and stir. Bring to a near boil, then turn off heat. Add in sherry and cream and stir. Add in parsley and basil to taste.

Adjust other seasonings and serve with yummy, crusty bread on a cold blustery, dreary, depressing, rainy, snowy day. Then close your eyes.

And give thanks for soups like this.

These Veggie enchiladas are great. Nice flavor and very filling.

Veggie Enchiladas - Source: Annie's Eats
Yield: 12 enchiladas
Ingredients

For the sauce:
1 tsp. canola oil
1 onion, finely chopped
3 cloves garlic, minced
3 tbsp. chili powder
2 tsp. ground cumin
2 tsp. sugar
2 (8 oz.) cans tomato sauce
1/2-3/4 cup water
Salt and pepper

For the filling:
1 (15 oz.) can black beans, drained and rinsed
1 tbsp. canola oil
1 medium onion, chopped
1 red or yellow bell pepper, seeded and chopped fine
1 (8 oz.) zucchini, halved lengthwise, seeded and chopped
3 cloves garlic, minced
1 1/2 cups enchilada sauce (above), divided
1 cup finely crumbled queso fresco or feta cheese
1/2 cup minced fresh cilantro
1/4 cup drained chopped canned green chiles
Salt and pepper

For assembly:
12 (6-inch) corn tortillas
1 cup shredded cheddar cheese
Lime wedges, for serving
Directions

To make the enchilada sauce, heat the oil in a saucepan over medium-high heat until shimmering. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, chili powder, cumin and sugar and cook just until fragrant, about 30 seconds. Stir in the tomato sauce and water, bring to a simmer and cook until slightly thickened, about 5 minutes. Season with salt and pepper to taste. (This makes more sauce than you will need for the enchiladas. The extra can be frozen for later use or passed with the enchiladas for serving.)

Preheat the oven to 450˚ F. Transfer half of the black beans to a bowl and mash with a fork until almost completely smooth. Set aside. Add the oil to a large skillet and heat over medium-high heat until shimmering. Add the onion and bell pepper and cook until slightly softened, 5-7 minutes. Add the zucchini and cook just until tender, 3-5 minutes more. Stir in the garlic and cook just until fragrant, about 30 seconds. Stir in the mashed beans and remaining whole beans and cook until warmed through, about 2 minutes.

Transfer the veggie mixture to a large bowl and stir in ½ cup of the enchilada sauce, the queso fresco, cilantro and green chiles. Season with salt and pepper to taste.

To assemble, briefly microwave the tortillas until warm and pliable, about 30 seconds. Place 1/3 cup of the filling mixture down the center of a tortilla. Tightly roll up the tortilla and place in a 9 x 13-inch baking dish, seam side down. Repeat with the remaining filling and tortillas. Pour 1 cup of the sauce over the enchiladas, spreading it evenly. Sprinkle the shredded cheddar over the top of the sauce. Cover with foil and bake until the enchiladas are heated through, about 10 minutes. Remove the foil and continue to bake until the cheese is melted, 3-5 minutes more. Sprinkle with additional queso fresco and cilantro for garnish, if desired. Serve warm with lime wedges.

Here is a link that might be useful: Veggie Enchiladas

Thank you so much for all your suggestions and recipes. You guys are terrif!