I am invited to a get together and all the people are meat eaters, but I want to blow them away with a vegetarian dish, one that they will remember. Thanks for sharing your ideas.
These are totally addictive
Cheddar pecan wafers
I didn’t have cheddar the last time I made these and used up the last of the parmesan and gruyere I had and they were just as good.
Ingredients
1 cup pecans
2 sticks plus 1 tablespoon unsalted butter
1 pound super sharp New York cheddar
2 cups flour
1-2 teaspoons cayenne, or to taste
Popcorn salt
Method
Preheat the oven to 350
In a shallow baking pan, toast nuts in a single layer in the oven until fragrant, about 10 minutes.
While the nuts are still hot, transfer them to a bowl and mix in 1 tablespoon of butter and salt to taste. When the nuts have cooled, finely chop them with a knife.
Coarsely grate the cheese into a large bowl. Cut the two sticks of butter into small pieces and scatter over the cheese. Let the cheese and the butter soften. Add the nuts, the flour, and the cayenne. With an electric mixer, beat mixture until it forms a dough.
Divide the dough into 8 pieces. Roll each piece of dough into a log, about 1-inch in diameter. Wrap logs in plastic wrap and chill at least 8 hours. Wrap the dough in wax paper and foil to keep up to a week in the fridge, or in the freezer, up to two months.
Preheat the oven to 350
Work with one log at a time and while the dough is right out of the fridge or freezer.
Use a sharp knife to cut the log crosswise into 1/8-inch slices. Arrange the slices on parchment-lined baking sheets 1/2-inch apart. Bake the wafers in batches in the middle of the oven until pale golden, about 10 minutes. Do not overbake. While the wafers are still hot, sprinkle with popcorn salt.
Let the wafers cool a few minutes, then transfer to a rack to cool completely.
Each log makes between 50 and 60 wafers
well you could always lie or you could just stay silent and not tell them what’s in it by making foods that they can’t tell whats in it.
References :
carrots
References :
This is the best website I seen so far.
References :
http://whatscookingamerica.net/Vegetarian/VegetarianAppetizers.htm
These are totally addictive
Cheddar pecan wafers
I didn’t have cheddar the last time I made these and used up the last of the parmesan and gruyere I had and they were just as good.
Ingredients
1 cup pecans
2 sticks plus 1 tablespoon unsalted butter
1 pound super sharp New York cheddar
2 cups flour
1-2 teaspoons cayenne, or to taste
Popcorn salt
Method
Preheat the oven to 350
In a shallow baking pan, toast nuts in a single layer in the oven until fragrant, about 10 minutes.
While the nuts are still hot, transfer them to a bowl and mix in 1 tablespoon of butter and salt to taste. When the nuts have cooled, finely chop them with a knife.
Coarsely grate the cheese into a large bowl. Cut the two sticks of butter into small pieces and scatter over the cheese. Let the cheese and the butter soften. Add the nuts, the flour, and the cayenne. With an electric mixer, beat mixture until it forms a dough.
Divide the dough into 8 pieces. Roll each piece of dough into a log, about 1-inch in diameter. Wrap logs in plastic wrap and chill at least 8 hours. Wrap the dough in wax paper and foil to keep up to a week in the fridge, or in the freezer, up to two months.
Preheat the oven to 350
Work with one log at a time and while the dough is right out of the fridge or freezer.
Use a sharp knife to cut the log crosswise into 1/8-inch slices. Arrange the slices on parchment-lined baking sheets 1/2-inch apart. Bake the wafers in batches in the middle of the oven until pale golden, about 10 minutes. Do not overbake. While the wafers are still hot, sprinkle with popcorn salt.
Let the wafers cool a few minutes, then transfer to a rack to cool completely.
Each log makes between 50 and 60 wafers
References :
Here’s a few ideas (websites provided)
References :
http://vegetarian-recipes.suite101.com/article.cfm/five_vegetarian_finger_foods
http://findarticles.com/p/articles/mi_m0FDE/is_1_20/ai_68913307/
you could made a warm spinach artichoke and cheese dip
or home made salsa
or guacamole
yum!
References :
If you don’t go too wacky, nobody will even care it’s meat free.
Vegetarian spring rolls or egg rolls – frozen is easiest
Hummus & tzatziki & pita slices
Guacamole & cornchips
Bruschetta & small toasts
Olives marinated with herbs for a couple days, maybe stuck on a toothpick with cubed feta
Cheese straws
Puff pastry rounds with a dollop of figs & ricotta, or sundried tomato pesto, or goat’s cheese
References :
Stuffed mushroom caps are easy and people go crazy for them. You need about 2oz fresh mushrooms per person. Clean the mushrooms and pull the stems out from the caps. Cook the caps in butter until they are are fully cooked then set aside. Chop the stems up and cook in the juice the caps were cooked in. When they are fully cooked, add in some garlic and enough bread crumbs(or crushed saltines) to make a stuffing. Fill the caps with the stuffing (a fork works well) and if desired, top with parmesan cheese.
References :
samosas?
References :
bruschetta
7-layer dip
pinwheels
References :
Fish sticks, if you eat fish. I do. Yummy
References :
Morningstar or Green Giant are deffinately the way to go. They have these delicious vegetarian finger foods, like mozzerala corn bites! They are soooooo good!
References :
This will blow them away – my meat eating chums prefer it to the meat one:)
Vegetarian Sausage Rolls
(Preferably make the pattie mixture the day before you want to use it.)
1 onion, grated or finely diced
1 cup rolled oats
1 tsp herbs eg sage, tarragon although Italian herbs are great
1 T marmite or vegemite (or use stockcube
½ cup finely chopped walnuts
2 eggs
2 Tablesp milk
1 Pkt dry mushroom soup – you can use different flavour, we love the mushroom flavour
1 pkt puff pastry
Beat together the eggs, milk and marmite. Add all other ingredients except soup.
Drop spoonfuls in oil and brown (I have tried to skip this to cut the oil, but no contest, this tastes much better)
Add three cups of water to the soup and simmer. Then drop the browned pattie mixture into the soup.
Simmer on very low for 45 mins, then turn off and cool. Preferably make this the day before you want to use it. Leave overnight if possible.
Now mash this all up and lay down the centre of half a pastry sheet, wet edges, roll up. Cut into 4-8 cm lengths. Prick with fork and paint with milk or egg and milk. Bake in hot oven – 200 deg.C for about 20 mins
Very yummy. Serve with chutney, chill sauce, plum sauce is great. The walnuts give it a great nutty flavour.
References :
Experience