When it comes to entertaining at home, menu planning can be a tougher task than the actual cooking. Aside from wanting to serve a great meal to your guests, you have to consider their dietary preferences. Don’t worry; we have your back! Today we are giving you 6 vegetarian recipes for your next party at home. Whether your guests are vegetarians or not, they will surely love every single dish.
1. Stuffed Mushroom Caps
Ingredients:
•2 8-oz pack of cremini mushrooms
•1 shallot, minced
•1 tbsp butter
•1/4 cup of white wine
•2 tbsp thyme, chopped
•2 tbsp grated parmesan cheese
•2 tbsp panko breadcrumbs
•2 tsp thyme, chopped (for garnish)
Instructions:
This recipe takes about 20 minutes. Serves 8.
Remove the stems from the mushrooms, then finely chop the stems.
Gently clean the mushrooms caps with a dry cloth or paper towel.
Melt butter in a pan over medium heat.
Sauté shallot for 2 minutes.
Add mushrooms, then stir-fry for 2 minutes.
Add white wine and thyme.
Continue stir-frying for 1 minute or until the liquid has evaporated.
Turn off heat, then transfer sautéed mushrooms to a bowl.
Stir in parmesan cheese and panko breadcrumbs.
Arrange the mushroom caps on a baking sheet lined with parchment paper.
Fill each mushroom cap with about 1/2 tsp of the filling.
Bake in the oven at 375°F for 10to 15 minutes.
Arrange stuffed mushroom caps on a serving platter.
Garnish with chopped thyme on top.
2. White Bean Soup
Ingredients:
•2 tbsp olive oil
•1 yellow onion, chopped
•2 celery stalks, chopped
•1 garlic clove, sliced
•2 cans of white beans, rinsed and drained
•4 cups of vegetable stock
•1/2 cup of grated parmesan cheese
•1 tsp salt
•1/2 tsp freshly cracked black pepper
Instructions:
This recipe takes about 20 minutes to make. Serves 8.
Heat oil in a large stockpot over medium heat.
Sauté onion, celery, and garlic for 2 to 3 minutes.
Add beans and vegetable stock.
Cover the pot with a lid and simmer for 10 to 15 minutes.
Puree the soup in a blender until smooth, then pour it back into the pot.
Season with salt and pepper and simmer for 1 minute or until the soup boils.
Pour into serving bowls, then top off with parmesan cheese and freshly cracked black pepper.
3. Pizza Bread
Ingredients:
•1 store-bought fresh pizza dough, at room temperature
•1 tbsp olive oil
•1 tbsp chopped fresh rosemary
•1 tsp sea salt
•1 tsp cracked pepper
Instructions:
This recipe takes about 20 minutes to make. Serves 8.
Place a pizza stone in the oven and preheat to 500°F.
Roll out pizza dough.
Coat pizza dough with olive oil.
Sprinkle rosemary, sea salt, and cracked pepper on top.
Place dough on the pizza stone and bake in the oven at 450°F for 7 to 10 minutes.
Cut into squares and serve with the white bean soup.
4. Spinach Lasagna
Ingredients:
•1 15-oz can of San Marzano crushed tomatoes
•2 15 oz cans of tomato sauce
•2 cloves garlic, minced
•1 tsp salt
•1/2 tsp freshly cracked black pepper
•1 tbsp olive oil
•1 shallot, minced
•1 bag of spinach leaves
•1/2 tsp salt
•1/4 tsp freshly cracked black pepper
•1 15-oz tub of ricotta cheese
•2 eggs
•1/2 cup of grated parmesan cheese
•1/2 tsp salt
•1/4 tsp freshly cracked black pepper
•12 no-boil lasagna sheets
•2 cups mozzarella cheese
•2 cups of grated parmesan cheese
•1/2 cup of fresh basil leaves, chopped
Instructions:
This recipe takes about 90 minutes to make. Serves 8.
Preheat the oven to 375°F
To make the sauce, simmer crushed tomatoes, tomato sauce, garlic, salt, and pepper in a saucepan over medium-low heat for 20 minutes.
Heat olive oil in a pan over medium heat.
Sauté chopped shallot for 2 to 3 minutes.
Add spinach and sauté until wilted.
Season with salt and pepper.
Turn off heat and set aside.
To make the ricotta filling, mix ricotta cheese, eggs, parmesan cheese, salt, and pepper.
To build the dish, spread 2 cups of tomato sauce on the bottom of the 9″x13″ casserole.
Arrange 4 sheets of lasagna sheets on top.
Evenly spread 1/2 cup of ricotta filling on top.
Spread half of the spinach mixture on top.
Spread tomato sauce, then sprinkle parmesan cheese on top.
Repeat building the layers until you have used all the lasagna sheets.
Finish with tomato sauce and mozzarella cheese on top.
Cover the casserole with aluminum foil, then bake in the oven for 55 minutes.
Remove the foil and bake for another 5 minutes.
Let the dish cool for a few minutes, then sprinkle chopped fresh basil on top before slicing and serving.
5. Antipasto Salad
Ingredients:
•1 head iceberg lettuce, thinly sliced
•1 jar marinated peppers, thinly sliced
•1 can of marinated artichoke hearts, quartered
•1 cup of pitted Kalamata olives, sliced
•1 jar pepperoncini, quartered
•1 pack of bite-sized mozzarella balls in water, drained
•1 tbsp red wine vinegar
•4 tbsp olive oil
•1 garlic clove, minced
•1 tsp dried oregano
•1 tsp dried basil
•1/2 tsp salt
•1/4 tsp freshly cracked black pepper
Instructions:
This recipe takes about 10 minutes to make. Serves 8.
Put lettuce, peppers, artichoke hearts, Kalamata olives, pepperoncini, and mozzarella balls in a large salad bowl.
Take make the vinaigrette, whisk together red wine vinegar, olive oil, garlic, oregano, basil, salt, and pepper in a small bowl.
Pour into the salad bowl, then toss well.
6. Homemade Ice Cream Recipe
Ingredients:
•1 quart of good quality chocolate ice cream, at room temperature
•1 cup of bittersweet chocolate, chopped
•1 cup raw almonds, roasted and roughly chopped
•zest of 1 orange
•1 cup dried cherries
Instructions:
This recipe takes about 5 minutes to make. The ice cream needs to set in the freezer for at least 2 hours. Serves 8.
Put chocolate ice cream, bittersweet chocolate, almonds, orange zest, and dried cherries in a bowl of a stand mixer.
Mix on high speed just until well combined.
Pour into a plastic container and freeze for at least 2 hours.
• For the stuffed mushroom caps, you may substitute white wine with lemon juice. You can also use regular breadcrumbs instead of panko breadcrumbs.
images – https://www.youtube.com/watch?v=wJ0aAHp19CE
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