Why not make a veggie dish for everyone? Something like a spectacular pie that you can dress up with your favourite sides:::
http://www.bbcgoodfood.com/recipes/8639/layered-squash-barley-and-spinach-pie

http://www.bbcgoodfood.com/recipes/2958/wild-mushroom-and-port-brioche

http://www.bbc.co.uk/food/recipes/christmasveggiewelli_90569

What about making a creamy parmesan sauce (Alfredo-ish) and serve it over boneless skinless chicken breasts that have been rolled around broccoli/asparagus/etc, maybe with pasta or rice as a starch. The veggie person could have everything except the chicken, the broccoli alfredo-ish thing over a starch would be tasty and you could even add a few extra veggies to make it more Pasta Primavera.

Or you could make a special vegetarian risotto as the star and make a simple meat dish to put on the side.

Or you could make Cauliflower Mac & Cheese - I have a recipe that uses Fontina and Gruyere with penne and it is wonderful. Could be the side for the meat-eaters and the entrée for the veggie person.

I will definitely be following this thread, I am looking for more ways to serve meals that my family won't notice that the meat is missing (or just not the highlight)

Alexa

This veggie paella from the Fannie Farmer cookbook is always a hit. It's also quite pretty and if there are leftovers it takes great cold the next day.
Nancy

Here is a link that might be useful: Vegetarian Paella

I would make 2 side dishes - one starchy (rice or potatoes - Scalloped or Au Gratin Potatoes), one other vegetable (something like Steamed Green Beans with Almond Slivers and Shiitake Mushrooms) and a mixed green salad with some kind of beans in it, to go with the Chicken Cordon Bleu. That should be enough meatless options for any vegetarian without having to make another entree. These options also have more than enough protein in them to satisfy the dietary needs.

Green Beans with Shiitake Mushrooms
(source: Betty Crocker Cookbook - Heart Health Addition)

1-1/2 lb. fresh green beans*
1/4 . slivered almonds
6 oz. fresh shiitake mushrooms
1 T. olive oil
1 T. sesame oil
3 cloves garlic, finely chopped
2 T.soy sauce

Remove the ends of the beans and leave whole or cut into 1-inch pieces. Place steamer basket in 1/2-inch of water in saucepan or skillet (water should not touch bottom of basket). Place green beans in steamer basket. Cover tightly and heat to boiling; reduce heat. Steam 10-12 minutes or until crisp-tender.

Meanwhile, in ungreased heavy 8-inch skillet, cook almonds over medium-low heat 5-7 minutes, stirring frequently until browning begins, then stir constantly until golden brown and fragrant; remove from heat.

Remove tough stems of mushrooms; cut mushrooms into 1/4-inch slices. In 12-inch skillet, heat olive and sesame oils over medium heat. Cook mushrooms and garlic in oil 3 minutes, stirring occasionally. Stir in soy sauce and green beans. Cook 2-3 minutes or until green beans are heated through. Sprinkle with almonds.

* 2 bags (14-oz. each) frozen whole green beans can be substituted for the fresh green beans.

1 serving has 3 g. of protein

-Grainlady

Manicotti, salad, garlic bread, meatballs not in the sauce and served separately.

Just my 2 cents, of course, but the vegetarians that I know don't expect anyone to make a vegetarian entree just for them. They do appreciate a variety of vegetable/vegetarian side dishes.

If it were me, I'd make the CCB and at least 4 or 5 vegetarian/veg sides that go nicely with the CCB and that you're sure your DIL will enjoy eating. I'd include at least one or two sides of some pasta/potato/rice dish. I wouldn't worry about the sides being complex or even providing a nutritionally balanced meal. I might do something like CCB, rice pilaf, baked potatoes (w/ topper options), steamed broccoli, baked winter squash, etc. etc. To me, CCB is very rich and I like my sides to be simple and clean. :O)

I eat more vegetarian than not -- love the paella idea - there are several quick recipes for paella using vegetables, and I think that would work fine w CCB. Most vegetarians are fine eating "sides" when they go to someones' house - I never expect anyone to cook separately for me, but assuming you want to do something special for her as well.... some other options that might go well with what you plan for the remainder are Vegetable Purses made with phyllo and filled with feta cheese, artichoke hearts, red bell pepper and squash; Gnocchi - lots of different ways to prepare it - Eating Well has a great version with white beans and spinach, very quick and easy to make; there are many recipes with Quinoa that would be great, or even something like stuffed peppers - many different vegetarian fillings, depending upon her taste.

I eat vegetarian and usually I volunteer to bring an vegetarian entree to a party so that the hostess does not feel she has to cook a separate entree for me. But lately, I have noticed that most everyone serves themselves the vegetarian entree as well. And many of them just the vegetarian entree, especially if the meat dish is something non-chicken like fish or pork chops or lamb. I would suggest making a larger vegetarian entree that everyone can enjoy and a heavy on meat dish that can be enjoyed by some. Veg Paella or a penne with lemon, capers and arugula sound like fun and not too hard to prepare.

Falafel is fairly easy to make, but you do have to fry it. An Indian garbanzo stew is tasty, and I think everyone would like it.

Here is the falafel recipe that I make:

Falafel from Fava Beans
1 cup dried fava beans (~2-1/3 cups soaked)
1 yellow or white onion
4 cloves garlic, peeled and crushed
1/2 cup fresh parsley
2 tbsp dried parsley
1 tsp salt
1 tbsp ground cumin
2 teaspoons ground coriander
2 teaspoons baking powder
1/2 teaspoon cayenne pepper
1/4 teaspoon fresh ground black pepper
1/2 cup garbanzo flour
1/4 cup kasha or bread crumbs, as needed
Oil for deep frying (I use grapeseed)

The fava beans can be prepared ahead of time; I usually prepare a large quanity and freeze them in 2 to 2-1/2 cup quantities. To prepare them, first wash them thoroughly, cover with water and bring to a boil. Boil for about two minutes, and then rinse them and wash them again. At this point, you may be able to remove more of the shells. They will have to be thoroughly rinsed at this point, and you may have to do this several times to remove all the bubbles. Then return them to the pan, cover with water and bring to a boil again. After the second boil, allow them to sit for at least an hour off the heat to soak. Then drain all the water and rinse them again. After they are drained, remove the remaining shells.

Put the drained beans in a large food processor, and purée. Add the onion, garlic, and fresh parsley in a food processor and process until the onion is minced (or you could mince these by hand). Remove to sa large bowl and add the salt, cumin, coriander, baking powder, and pepper and mix thoroughly. Add the garbanzo flour and combine. Add the kasha or bread crumbs last, just enough to soak up excess moisture. Allow this mixture to stand for 1 hour. If the dough is too dry, you can add a few drops of water; if it is too wet, you can add more garbanzo flour.

Form into little patties 1/3 inch thick and 1-1/2 inches round. Or, you can form them into balls the size of walnuts. Deep-fry in a wok at 350-375ð until toasty brown and crunchy on the outside, about 4 minutes.
NOTE: While the falafel batter is resting, prepare tahini-lemon sauce and chop a couple of cucumbers and tomatoes.

Tahini-Lemon Sauce

2/3 cup tahini
2/3 cup yogurt
1 clove garlic, crushed
1/3 cup lemon (about 2-3 lemons)
3 green onions, coarsely chopped
1/3 cup parsley, stems removed
dash of salt
1/8 tsp cayenne (or less, to taste)
1/8 tsp paprika
1/4 teaspoon ground cumin

Put all ingredients in a small food processor and combine until onions and parsley are finely minced. Store in the refrigerator.

I sometimes add Romaine lettuce to the pita bread and a bit of mayonnaise or Greek salad dressing.

*Note: Garbanzo beans can be substituted for fava beans, or you can used canned fava beans, which will require more bread crumbs or garbanzo flour to offset the extra moisture. ...

Once when I had a vegetarian for dinner, I made a chicken cacciatore for everyone, but before I added the chicken to the pot, I scooped out a portion of veggies with the sauce for her and we all ate the rest and we all essentially ate the same thing so she didn't feel like she was putting me out.

A quiche would go nicely with Chicken Cordon Bleu, wouldn't it? Would be easy to make ahead along with the other pies. You are making pies at Christmas, right?

I agree with quiche. DH must have ham at Christmas and I always make this for the vegetarians. It goes well with ham, so should be ok with CCB. Not a traditional crust (my quiches made with pie crust are always 'eh'). And it's gotta be saltines...I've tried bread crumbs and various crackers and it's not quite right.

Mushroom Crusted Quiche

3/4 pound mushrooms -- finely chopped
2 tablespoons butter
crushed saltine crackers -- 1/2-2/3 cup
3/4 cup sauteed onion -- or green onion
2 c monterey jack cheese -- shredded (approx)
3 eggs
1 pint cottage cheese
1/4 teaspoon cayenne pepper

Saute mushrooms in butter. Add enough crushed saltines to absorb juice. Press into pie pan.

Sprinkle crust with onion. Heap jack cheese over onion; don't pack down.

Whirl eggs, cottage cheese and cayenne in blender. Pour into crust. Bake at 350F 45 minutes, until a knife comes out clean.

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Thanks, lots of good ideas as usual. I like the idea of several sides, and the paella sounds lovely, too. I would love to try falafel sometime and Lars I know your recipe won't disappoint!

Pies? LOL Ci-lantro, I rarely make pies for the holidays or any other time for that matter. Quiche is about the only pie I make, can't remember the last time I made a dessert-type pie!

Linda

I had to google cordon bleu. Forgot what it was. But hey, if that is family favorite, and it does have a bit of prep with the rolling, i would make a veggie version. Like an eggplant cordon bleu. All prepped ahead. Using similar ingredients except the veggie might need some tomato and maybe spinach, some nuts. Both could be prepped in casserole dishes. Not much extra time involved.
A nice side might be a wild rice, mushroom, chestnut dressing...very holiday. Roasted root vegetables are very 'meaty' also. Our holiday standards. I seldom want the actual meat when all my rich veggie sides are served.
Whatever you decide, i bet a good veggie recipe exists without needing a meat substitute.
In fact, i might choose the eggplant cordon bleu if offered the choice at a dinner party. It sounds good!

Haha, Linda! Thinking about it, I only make pies for T-Day & Christmas--I'm sure the famdamily would say that I 'rarely' make pies, too!

Thanks for posting that recipe, Katie. DSI loves mushrooms so I'm going to copy the recipe to give a try next time mushrooms are on sale!

A comment on quiche.. Many of the vegetarians I know won't eat quiche because of the eggs. Dairy seems to be OK. I would check on this before deciding to make quiche.

She eats eggs and dairy. And she will eat things made with chicken and beef broths, go figure.

Linda

I don't have a recipe to share but I do have an idea. I'm thinking of mushrooms stuffed with a creamy spinach stuffing. Then top with cheese and breadcrumbs. Could be made ahead of time and then just heated in oven for 15 minutes before serving. I have tried this recipe for creamed spinach and its good and easy.

Here is a link that might be useful: Creamed spinach