Ideas for a Vegetarian Easter?

[dananne]

I'm a veg, too. You know your sister's diet, but if there were to be other vegetarians there, I'd caution against serving the salmon, as most vegetarians don't eat meat, and that includes fish.

IK's recipe sounds very good, as do the suggestions by Vouvray and Wonders. I'd also suggest a lentil loaf -- a good, hearty option that is tasty enough for veg and non-veg alike.

Recipe is from Aine McAteer's Recipe's to Nuture:
2 cups brown lentils
2 bay leaves
2 tablespoons EVOO
1 large leek, trimmed and finely sliced
pinch of sea salt
2 cloves garlic, finely chopped
1 tablespoon finely chopped fresh sage
1 teaspoon fresh thyme leaves
1 teaspoon finely chopped fresh rosemary
1 teaspoon finely grated lemon zest
1 cup fresh breadcrumbs
tamari to taste
1 teaspoon Dijon mustard
handful finely chopped fresh basil
1 tablespoon lemon juice

Put lentils and bay leaves into pot with 4 cups water, bring to boil for 2-3 minutes (skim off any foam), reduce heat, cover, and let simmer for about 45 minutes or until lentils are tender. Discard bay leaves. Heat 1 tablespoon EVOO in frying pan and add leek and salt. Saute 1 min. Add garlic, sage, thyme, rosemary, and zest. Saute for another 5 minutes. Preheat oven to 375 and grease a loaf tin (8"X4"). Combine leek mixture and lentils. Add breadcrumbs, tamari, mustard, basil, and lemon juice and mix well. Spoon mixture into tin and drizzle remaining 1 tablespoon EVOO on top. Bake for 35 to 40 min, or until top is sort of crispy. Serve sliced with fresh mushroom gravy. Can also make yummy cold sandwiches as a leftover. I'll let someone else suggest a pairing for it -- Anne and I disagree (she'd do a white, while I'd have a lighter-bodied red, like a Beaujolais).