Vegetarian recipes for dinner party!?

Question

I am cooking a nice, big, several course meal for my family and friends. I am a teen, so nothing too hard but so far I have appetizers, sides, and dessert but no main meal.

Here is what I am planning:

Lemon Potato Fries

Avacado Bruschetta

Apple Crisp

Zucchini Frittatta

Have any more ideas/recipes/websites for me?

Thanks!!

-Morgin

morginfelicia.blogspot.com

Answer 1

One of my favorite things to do is make vegetarian chili or make vegetarian lasagna. I found the simplest way to do either is to look up the recipe and then substitute the meat for the fake meat crumbles. You can get them at walmart for around $4 a package.

When I make the chili, I let it simmer for hours in a slow cooker or crock pot. If you have one available it is sooo good. I would think either would go good with the potatoes.

Best of luck!

Answer 2

These are my absolute favourites and so easy to do.

Enjoy!

Stuffed peppers with mushrooms and ricotta cheese

Preparation time less than 30 mins

Cooking time 10 to 30 mins

    

Ingredients

4 large yellow peppers

50g/2oz fresh oyster mushrooms, chopped

50g/2oz fresh chestnut mushrooms, chopped

Italian olive oil

salt and freshly ground black pepper

250g/8¾oz ricotta cheese

20g/1oz dried porcini mushrooms, soaked, drained and chopped

2 tsp of wholegrain mustard

3 tbsp pecorino cheese

Method

1. Place the peppers in a baking tray and roast them in a pre-heated oven at 180C/356F/Gas 4 for approximately 20 minutes.

2. Place them in a large bowl. Cover the bowl with cling film and allow the peppers to cool. This will loosen the skin, making the peppers easy to peel.

3. Once cooled, peel off the skin, discard the seeds and cut the pepper in half lengthways.

4. Place the pepper halves on a chopping board ready to be stuffed.

5. In a frying pan, shallow-fry the oyster and chestnut mushrooms in the olive oil until soft.

6. Season with salt and pepper and allow to cool.

7. In a large bowl, mix the ricotta and chopped dried porcini mushrooms with the mustard and then add in the cooked chestnut and oyster mushrooms, and season with salt and pepper.

8. Mix well.

9. Place two tablespoons of the mushroom mixture on each pepper half. Gently roll and hold in place using a toothpick. Repeat until pepper halves and mix are used up.

10. Once ready, put the rolled peppers on a baking tray, sprinkle with the pecorino cheese and grill for approximately five minutes.

11. Serve them immediately with some mixed salad dressed with extra virgin olive oil and lemon juice.

Answer 3

Dill and vegetable pizza, it's so good!

Roasted garlic takes the place of tomato sauce in this twist on the classic pizza.

2 Tbsp. vegan margarine

1/2 cup onions, thinly sliced

1 vegan pizza dough

1 garlic bulb

1/2 cup minced dill

3 firm Roma tomatoes, thinly sliced

1 small eggplant, thinly sliced

3 Tbsp. extra-virgin olive oil

• Preheat the oven to 425°F.

• In a medium sauté pan over medium heat, melt the margarine. Sauté the onions until caramelized. Set aside.

• Roll out the pizza dough to 1/4-inch thick. Spread with the garlic and sprinkle with 1/2 of the dill. Arrange the onions, tomatoes, and eggplant on top. Brush with the oil and sprinkle with the remaining dill.

• Bake for 10 to 12 minutes, until the dough is crispy and the vegetables are soft.

Makes 4 servings

Answer 4

There are many casseroles that will work, pasta based ones are the easiest.  Mexican foods are also simple, filling, and protein rich.  Refried bean burritos or taquitos are one of my staple foods.