> > 1. A stuffing/dressing receipe (Wild Rice with Goat Cheese Stuffing)
> > calls for 1.5cups chicken stock and 1/2 cup coarsely diced chorizo. I
> > was going to leave out the chorizo and replace the chicken with
> > vegetable stock. Will this taste OK?
>
> Uh, Chorizo is made with pork...
> It's not vegetarian.
>

Sorry, I guess I wasn't clear in my question, these are just the 2
ingredients that are non-veggie. By leaving out the chorizo and also
substituting vegetable stock, I was wondering how that would change
the taste (last year when making this -everyone loved it!), and if
there is say, less salt in the veggie stock versus the chicken stock
that I might have to compensate for... that kind of thing.




> > 2. I want to have a vegetarian lasagna for a main dish for the
> > veggies, but am feeling overwhelmed with the work on Thursday, can I
> > make it ahead keeping it in the refrigerator - perhaps, assemble but
> > not bake - and then bake it on Thursday?
>
> Yes.
> You could actually bake it the day ahead of time. Lasagna is often
> better the second day anyway, and Lasagna primavera (veggies only) is
> wonderful! Again, I'd substitute zuchinni for the meat. YMMV, I'd like
> to see opinions on this from other folks.


If I make it the day before and refrigerate it, at what temperature
and for how long would I have to have to reheat it then?



As for the potatoes, the vinegar (very little) I heard helps keep them
from turning brown. But overnight, I worry about the Yuck factor too!